Category: Behind The Scenes

01 Apr

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Breville Canada Partners with Rouxbe to Send Customers to Cooking School

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Rouxbe & Breville Canada Join Forces to Help People Cook Better

We are pleased to announce a unique partnership with Breville Canada. Breville is a leading provider of some of the finest beverage, cooking and food preparation equipment on the market—products that we use in many of our instructional videos.

As part of the partnership, Breville Canada will be subsidizing general student enrollments, as part of our monthly brand-exclusive sponsorship program. Breville Canada will also be sending their customers to cooking school on Rouxbe so that they can improve their culinary skills.

“I have been a Lifetime Member at the Rouxbe Cooking School for 4 years now and I’m convinced that our customers will benefit from Rouxbe’s premium cooking technique instruction,” says Elaine Chubry, Multimedia Manager, Breville Canada.

What makes this partnership special for us at the Rouxbe Cooking School, is that we always love to work with premium partners that genuinely care about helping people cook better; partners that don’t just support product sales with recipes, but who are willing to go the extra mile to ensure that their customers have the very best experiences with their products. Welcome Breville customers. We look forward to seeing you in class.

Cheers,

Your Instructor Team at the Rouxbe Cooking School

About the Rouxbe Cooking School:

Founded in 2005, Rouxbe (“ROO-bee”) is the world’s leading online cooking school. Rouxbe offers instructor-guided certification cooking courses for cooks of all levels using intuitive learning technology. Courses can be taken on demand, at your own pace. Rouxbe can be found in the kitchens of homes, schools, restaurants and professional culinary academies in over 180 countries. Learn more.

08 Nov

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Rouxbe Announces Wellness Advisory Board!

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Friday, November 8, 2013, Vancouver, B.C.

The day food and cooking is paired with science and nutrition.

Starting back in 2005, we at Rouxbe had a dream – a dream to build and deliver a world-class, cost-effective and approachable cooking solution that will transform lives across the planet through food and cooking. Since then we’ve invested several million dollars in the world’s largest inventory of premium instructional cooking content. We’ve built a powerful teaching platform. We’ve attracted over 120,000 students from 180 countries. All this work was just a prelude to the feature presentation – a product and service that will educate and empower anyone, of any age, to cook their way to better health.

Today we take a GIANT leap forward with the introduction of our formal medical and wellness advisory board. Some of the world’s leading medical and nutrition experts have joined forces with Rouxbe to pair food and cooking with science and nutrition.

“Food can be an extremely powerful tool in preventing, managing, and even reversing some of the world’s most prevalent diseases. As physicians, we can make dietary recommendations but few patients actually know how to cook the ingredients we prescribe. Rouxbe brings the missing ingredient to the table,” says Dr. Scott Stoll.

Coming in early 2014, Rouxbe will be releasing a new series of condition-specific cooking courses that physicians can prescribe to their patients. Patients (and anyone looking to improve their health) can follow the guidance of expert chefs and physicians to cook and eat their way to better health.

Click here to learn more and to get yourself on the list to be the first to receive time-sensitive news and opportunities. (http://rouxbe.com/wellness)

Welcome to all of our new advisory board members. We are deeply honored to have you join our team.

Best Regards,

The Rouxbe Team.

p.s. Please note, we are still actively seeking new advisors to expand our team, including a leading medical / nutrition expert(s) in woman’s health and a registered dietician(s). Preference will go to candidates with clinical research background and to those who believe passionately that food is one of the most powerful preventative and prescriptive forms of medicine.

27 Mar

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What’s holding you back from better cooking?

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After launching The Cook’s Roadmap, we began to get the question: “So, what’s with this roadmap anyway?” What we mean by roadmap is a guide along a path or through a process of discovery–much like driving someplace new for the first time versus just sitting in the backseat and zoning out.

But what is really involved in this process of discovery and what are the questions or ideas that can motivate or stall us on our path to achieving our cooking goals?

How do I learn to cook, anyway?
Learning to cook happens over time. It is both a dynamic and progressive process. Decoded, that means that we learn to cook by picking up a few tips and techniques along the way, sort of by osmosis, without too much attention to detail. You can watch someone cook, get an idea of how it’s done, adopt it for yourself and essentially hunt and peck your way through a meal like typing with only a few fingers. It will get the job done (heck, it may even be great!) but it may not be pretty.

Who has the time?
The larger cultural norm that prevails around cooking is one of ambiguity, uncertainty, and anxiety–not the most productive responses.  Many people love to eat (and even say they like to cook), but somehow there’s no time for it. I started to think about that: North Americans collectively watch over 3 hours of TV per day, but don’t have 30 minutes to engage in the most human of all activities?

I know what I should eat, but I just don’t do it.
If you are around a lot of people who cook, you will pick up more knowledge. In homes where it’s all fast food and packaged foods, then there’s not much culinary knowledge to pass along except maybe some bad habits. Even just a generation ago, each family unit had at least someone you could watch who knew how to cook. Now, many of us are raised in homes where there is no positive “food” role model–the awareness of cooking is low and prioritization of cooking whole foods is even lower. 

Isn’t learning to cook hard? I just don’t know where to start.
One way to learn to cook is by following a more structured path that places priority and attention on certain types of activities and information over others. This is how professionals learn and it’s an efficient way to engage with a higher degree of certainty that you achieve some level of success. It’s also how people who are raised in food- and cooking-centric cultures learn to cook. You are given tasks and activities as you grow up, first peeling and rinsing vegetables, then helping to measure or make a side dish and ultimately set free to contribute with the rest of the group.

It really is all about the basics. For example, holding a knife and getting used to cutting, applying moist heat (like steaming) or dry heat (like roasting), making good decisions about shopping and selecting produce.  We want you to become more confident and comfortable. We’re not going to chase a trend – our goal is to give you skills and knowledge that you can carry with you and use.

We call our new course The Cook’s Roadmap because it helps get you to where you want and need to go. Ultimately you need to be able to drive on your own, but it’s nice to have some guidance anytime you need it, whenever you need it.

The Cook’s Roadmap puts you in driver’s seat, but we know that that’s a big step for many to grasp. Making change can be daunting, no doubt about it. But you can do this.  Use the course in a way that makes sense to you: some find it useful to through in sequence and complete each task before moving ahead, while others skip around a bit and revisit material multiple times to practice and hone skills.  It’s up to you. We just want you to understand that the journey along they way should be enjoyable, enlightening, and empowering. Turn on your cooking brain!

We want you to share Rouxbe with your friends. Cook for them, and tell them what you’ve learned.  Then they can return the favor. Enjoy!

 

07 Mar

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Why Call It “Plant-Based” and Not “Vegan”?

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Since launching our Plant-Based Cooking Level 1 course, we have had questions about the term plant-based versus vegan.

We prefer the term plant-based for a variety of reasons, so let us explain just a bit about our position and philosophy here. First, the term “plant-based” is more squarely in the realm of food and cooking, which is the primary focus of Rouxbe. We know that the terms are used interchangeably, but the term “vegan” can sometimes (not always!) be divisive or intimidating for certain people. In some contexts it has strong political and social connotations, and we want to keep the focus on the transformative power of cooking and eating.

We do not ignore or silence the ethical, social and political dimensions of the conversation, and we know that these aspects are legitimate and a really important part of the larger dialogue. We want to be as inclusive as possible and literally bring people to the table who want to make a change – whether it’s going 100% plant-based or simply making a real effort to get more plant-based foods into their diet. We respect any decision you make to improve your relationship with food and cooking and to make positive improvements in your life. So, we use both terms, but you will see the focus on a “plant-based” conversation.

The politics and ethics of eating meat and animal products are important and will be addressed, but we’re a cooking school first and foremost, so food and cooking is the lens through which we’ll frame the plant-based experience. We even discuss these topics in The Cook’s Roadmap cooking courses, (which does cover cooking meat and other animal-based products), helping students explore where food comes from and how it’s processed. We don’t have a hidden agenda and we won’t climb onto a judgmental soapbox. But there is a lot to share and a lot of new information to discuss, some of which will be alarming and even a bit disturbing for some. Indeed, we should know about how animals are raised and how foods are produced.

Food is a deep marker of identity, so it’s understandable that our students will have strong opinions and ideas about what they eat and why they eschew animal products in favor of plant-based products. We like opinions and we like facts. You will see both in the Rouxbe community, so turn on your cooking brain and engage.

It’s important to remember that each person has different reasons and considerations for choosing a plant-based or other approach to cooking and eating. We hope we can all agree that eating more whole foods, especially whole and unprocessed plants, is a key component of helping to reshape a food system that has gone awry.

We want Rouxbe to be a safe place to engage in lively, informed and civil dialogue about the many perspectives of choosing a plant-based diet. Let’s keep our convictions while maintaining our civility and openness to each other’s views. We’re all on the same team, folks, trying to move the conversation forward for a healthier, more equitable and more delicious world.

We look forward to seeing you in class! If you have not already signed up for Plant-Based Cooking Level 1, you can get started here.

Cheers,
Ken Rubin
VP of Culinary Training

 

22 Feb

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Plant-Based Cooking I & The Cook’s Roadmap I Now Available!

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Dearest Friends and Family (current and future),

You have waited patiently for our new courses, and we thank you for your support, authenticity and honesty.

We are incredibly excited to announce the launch of the first-ever online instructor-guided certification cooking courses! Both The Cook’s Roadmap and Plant-Based Cooking are now available to start on demand!

These courses apply our innovative new learning platform to make the path to better cooking accessible to any skill level, anywhere, on demand. Read below (the press release for this launch) to learn more about how these new courses will transform the way the world cooks, eats and lives!

Cheers,
The Rouxbe Online Cooking School Team

Vancouver, British Columbia, February 21, 2013 – Rouxbe (pronounced “ROO-bee”), the leading online instructional cooking school, has released the first two of its many contextualized certification cooking courses: The Cook’s Roadmap (Level 1) and Plant-Based Cooking (Level 1). These two courses will be followed by a series of additional recreational and professional course launches.

The educational material in each course is equivalent to a multi-day recreational or professional cooking course, yet students can start these on-demand courses at any time and at their own pace. At the end of a course, graduating students will earn a Rouxbe certificate. Courses starting at $49.95 USD are available for every skill level and cater to a wide variety of diets.

“After ten years of teaching in and directing professional culinary programs, I see Rouxbe as the future of culinary education. Rouxbe offers an unprecedented front seat to learn the techniques behind and the foundation of good cooking,” said Ken Rubin, Rouxbe’s VP of Culinary Training and chair of The Culinary Trust.

Rouxbe’s courses are based on a simple theory: Learn the right techniques, take the time to practice and you can master thousands of recipes in a fraction of the time it takes to learn them individually.

People wanting to learn to cook are often caught in a cycle of inefficient learning, bombarded by free online and offline content (for example, recipes, celebrity chefs and out-of-context videos). Even if they find the best recipe in the world from a great chef, tested by a team of experts, it won’t work if they don’t understand how to execute and adapt the underlying techniques.

Unlike recipe-centric approaches, Rouxbe’s instructor-guided certification courses focus on the techniques, methods and nutrition necessary to master one’s own kitchen. Inspired by and designed for recreational and professional culinary students around the globe, Rouxbe has spent seven years developing this innovative course delivery platform and meticulously produced technique-driven content to help any student get on the path to better cooking.

Each course is structured within a modern learning framework modeled after the thinking process of professional chefs: the Map of Cooking. This top-down architecture enables students to dive deep into fun activities—including flavor tactics, memory games, timed visual learning, playing “recipe doctor” and negotiating with the “Rouxbe Supreme Court”—all while keeping a sense of the bigger picture.

Rouxbe’s courses are a catalyst for transforming the way you cook, eat and live.

Rouxbe courses fit into students’ lives in a simple, authentic and time-efficient way. Students dictate their own class time and length, leverage real-life instructor support and track their progress through a variety of assessment activities to pinpoint areas for improvement.

You have the power to change your life through food. Let Rouxbe give you the right tools.

Why would you pass up a chance to have a better culinary relationship with yourself and the ones you love? Get a taste of Rouxbe’s unparalleled cooking courses today with a complimentary sample course: http://rouxbe.com/cooking-courses.

ABOUT ROUXBE:
Rouxbe is the world’s leading online cooking school. Founded in 2005, Rouxbe offers certification cooking courses for cooks of all levels (home or professional) using intuitive learning technology with instructor support. Each course is available to start on demand and can be taken at your own pace. Rouxbe can be found in the kitchens of homes, schools, restaurants and professional culinary academies in over 178 countries.