Category: Behind The Scenes

07 Jan

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Courses Start Feb 1; 1300+ Complete Sample Course

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Cooking Courses Will be Ready to Start February 1

When we told you about the launch of our new cooking courses, we informed you that they would be ready for you to start on January 14th. But we need a bit more time.

We’ve had over 1300 students complete the sample course in the past three weeks. We’ve received some great suggestions from these students and want to incorporate their feedback. Ultimately, for us, it’s about giving all our of students the best possible learning experience. So we’re going to take just a couple of extra weeks to make sure that happens.

This means that your cooking courses will not be ready for you to start until Friday, February 1st.

I apologize if this has caused any inconvenience. If you have any questions or concerns, please email me at joe@rouxbe.com.

Cheers,
Joe Girard

CEO and Co-Founder of Rouxbe

19 Dec

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Lifetime Available Through 2012, Wait List Lifted

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Just a few days ago, we announced the upcoming launch of our new cooking courses and the opportunity for pre-purchase. Today, we’re excited to announce two more changes to Rouxbe. First, Rouxbe’s Lifetime Membership is changing for new students only. Second, we’re temporarily lifting the wait list.

Lifetime (with Courses) Available for Purchase Through 2012

The best thing about the Rouxbe Lifetime Membership is being able to access all Rouxbe content, now and always. This will never change for any student who has already purchased this membership.

The upcoming launch of our cooking courses on January 14 makes this especially exciting, as existing Rouxbe lifetime members will not only have access to these courses but will also get priority access to enroll.

But Lifetime is changing. If you are thinking about becoming a lifetime student or gifting Lifetime to someone, we want you to know that now is the time to do so to ensure free lifetime access and priority enrollment for all Rouxbe cooking courses. Rouxbe Lifetime Memberships purchased after December 31, 2012, will no longer include free access to our cooking courses.

Wait List Lifted Temporarily

Back in June, we implemented a wait list to help maintain the quality of our product and your experience as a student for two main reasons:

(1) Maintain a high teacher-student ratio
(2) Enable development and testing for the upcoming release of our cooking courses (guided learning paths)

Now, with development complete for our cooking course technology and the recent recruitment of several world-class educators to our instructional team, we have the ability to lift the wait list and still maintain the quality that makes Rouxbe the most effective place to learn to cook online.

However, we expect that we’ll have to implement the wait list again (for new Rouxbe students only) in the early part of 2013 as courses fill up. If you’d like to guarantee your seat, you can pre-enroll.

Learn, Enroll or Gift

To learn more about Rouxbe Lifetime Membership, go to http://rouxbe.com/membership.
To learn more about or enroll in our cooking courses, go to http://rouxbe.com/cooking-courses.
To give the gift of Rouxbe, go to http://rouxbe.com/gift_card_orders.

And, as always, please contact us with any questions and we’ll get back to you as soon as possible.

Cheers,
The Rouxbe Online Cooking School Team

18 Dec

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Veteran Chef Educator & Food Anthropologist Joins Rouxbe

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Rouxbe is thrilled to announce our newest team member, Ken Rubin, Vice President of Culinary Training. His core role is to oversee our cooking course curriculum development along with recruiting (and leading) the world’s best culinary instructors for our online training programs.

Ken, a chef educator and food anthropologist with 18 years of broad industry experience, is recognized for his expertise in education and training, food culture research, health and wellness and product development. Ken never settles; he sees himself as a lifelong student of every aspect of food.

With a decade of experience specific to professional culinary training, Ken served as the second–ranking chef educator at Le Cordon Bleu Schools North America—and later was executive chef and editor of www.chefs.com. After moving to Portland, he had the opportunity to serve as the inaugural director of the International Culinary School at the Art Institute of Portland. He later served as the vice president of the Natural Epicurean Academy, a professional culinary school focused on health-supportive cooking. Before his interest in culinary education took root, Ken had early jobs working as a chef, consultant, artisanal cheese maker, food ethnographer, and food editor at a monthly magazine.

Ken has also served as a board director of the International Association of Culinary Professionals (IACP), where he led efforts related to education, certification and member development. He currently serves as a trustee and chair of The Culinary Trust (IACP’s philanthropic partner since 1984), an organization that offers training and funding opportunities for culinary professionals.

Having both an academic and an applied interest in food, Ken focused his undergraduate and graduate studies on the ethnography of cooking and developed research methods to understand how people learn to cook. He holds a bachelor’s degree from Colorado College and a master’s degree in Anthropology from the University of Texas at Austin.

When asked why he wanted to join Rouxbe, Ken said, “After ten years directing programs in professional culinary schools, I am joining this team because I see Rouxbe as the future of culinary education. Rouxbe provides a solid, intuitive foundation through which to learn and practice core cooking skills and techniques. As a mobile and online solution, Rouxbe fits into busy lives to inspire and help us get back into the kitchen so we can enjoy all the benefits of whole foods and home-cooked meals.”

Ken’s broad expertise in culinary education, planning and operations, combined with his passion for understanding food traditions, growing plants and exploring education methods, makes him ideal to help us create and grow the best courses for our students.

From the entire Rouxbe family, welcome Ken! We are delighted to have you join our team.


Joe Girard
CEO & Co-Founder of Rouxbe

14 Dec

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Wake up! New Cooking Courses Available for Pre-Sale

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Wake up your cooking brain!

Get ready to explore a new level of cooking creativity: Rouxbe’s new cooking courses arrive January 14th, 2013! But starting today, you can guarantee your seat in any of our new available courses that you choose by purchasing in advance.

Existing Rouxbe Lifetime students have a guaranteed seat, at no additional cost, in any of the courses of their choosing.

Don’t sift through endless online and offline content trying to teach yourself to cook. Let Rouxbe’s guided instruction open your eyes to understanding the map of the “world of cooking”–a set of puzzle pieces that can be rearranged to unlock the code to tastier, healthier food.

Each new course offers a path of professional-grade culinary content in an intuitive learning system, guided by the support of real-life instructors. Made for cooks of every skill level, you can progress through the course at your own pace, on your own schedule.

Head to http://rouxbe.com/cooking-courses to learn more about our courses and the technology underlying our new standard in online culinary education.

Choose the path to better cooking!
The Rouxbe Online Cooking School Team

22 Aug

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“Wherever we are clean, it’s the beginning.”

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This summer, Joe and Dawn participated in the hardcore obstacle course that is Tough Mudder. It’s not a competition; nor is it a race. The point is to test the body and spirit by completing the challenges shoulder to shoulder with your teammates.

Oh, I suppose I should back up for a second and introduce myself. My name is Daniela and I film and edit many of the videos you see here at Rouxbe. Every day I’m inspired by the people I work with. When Dawn shared the pictures from Tough Mudder, I asked her about the chronology and she said “Wherever we are clean it’s the beginning”. These words resonated with me and made me think about how in order to achieve our goals, it is necessary to move, to sweat and, yes, to be tired and sometimes filthy in the end.

I put together a video because it represents the spirit of Joe and Dawn’s work at Rouxbe: they work as a team and get their hands dirty alongside everyone else.

Next year it will be my turn to participate in Tough Mudder -you could call it a part of my mid-life crisis. And I know that at the end of the course, I’ll be tired and covered in mud but I’ll be happily holding my glass of beer with the rest of my team.

I hope you’ll enjoy watching the video as much as I enjoyed making it. You can also view more pictures on our Facebook page.

Daniela

What is Tough Mudder you ask? Tough Mudder, noted as one of the toughest events on the planet, is a 10 to 12 mile obstacle course designed by British Special Forces to test your all around strength, stamina, mental grit, and camaraderie. The event has raised more than $3 million dollars for the Wounded Warrior Project.