“Plant-Based means…getting to ‘beet’ around the bush when my friends can’t believe how tasty plant-based dishes can be.”
Comment below: What does plant-based mean to you?
Discover how to cook more meaningful plant-based dishes, like this beet burger, in Level 1 of our plant-based cooking course series. Available online, on demand, at your own pace.
22 Feb
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 (Level 1) and Plant-Based Cooking (Level 1) 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.
29 Nov
This delicious “tuna” salad contains no tuna, egg or dairy. It is made with chickpeas, red onion, celery, pickles and nori seaweed (for that “from the sea” taste). The flavors in this salad are united by vegan mayonnaise, an emulsion that incorporates a protein to become stable. (e.g., Soy or pea protein are commonly used.)
This completely vegan mixture may not be full of fish, but it sure is full of flavor. Click on the image below to view the full recipe.
Have a Sen-sea-tional Day!
The Rouxbe Online Cooking School Team
02 Nov
(We advise first reviewing “Making Pizza Dough.” Public access expires Nov 5)
When shaping pizza dough, there are many techniques to achieve the basic goal of “stretching it out” to form a thinner crust. However, we recommend these few tips as ways to achieve a thin crust that bakes up crispy yet chewy.
Lightly flour the counter and the top of dough. Then, using the tips of your fingers, press out the dough until it is flat. Grab the underneath with one hand, placing the other hand over top of the dough. Now, turn the dough as you pull with your first hand and stretch the dough in the opposite direction with the second hand. Continue to rotate the piece of dough as you work it.
Some other methods can involve holding the dough above the countertop, but this one may be easier for people just getting used to the feel of stretching dough.
Remember, the more you practice the better you will become. And besides, making pizza is fun because even oddly-shaped pizza can still be delicious. Post photos of your practice pizzas from this weekend – we love to see them!
Have a fantastic weekend!
The Rouxbe Online Cooking School Team
06 Sep
Hi there, it’s Christina from Rouxbe. I just wanted to share my little breakfast secret with all of you and help make your morning routine a little easier. I don’t know about you, but I wake up in the morning with little time for snoozing. I must admit, I am a little slow in the morning and tend to get side tracked easily. Apparently, I think cleaning my fridge before I go to work or playing with my cat is necessary. I don’t give myself very much time for a good wholesome breakfast.
I am not very hungry in the morning, but I realized that I need a substantial amount of protein to satisfy my belly, to keep my blood sugar balanced and keep my energy up, until I have my morning snack. I was trying to figure out what I could prepare the night before and have my breakfast take no more than 2 minutes to make in the morning so that I could have time to play with my cat or clean my fridge. Smoothie was my answer!
Smoothies are what you make them. In other words, they can be as healthy and satisfying to the body as you make them to be. They are a great start or addition to a whole foods lifestyle!
Nutrient dense liquid drinks give your digestive tract a little break, due to the fact that everything is broken down into little pieces. This way your body does not use up its energy to break down big particles of food.
It is important to nourish your body with liquid food such as soups, pureed vegetables or smoothies. They can give us more energy, contribute to better bowel function and allow our body to use energy to heal and reduce inflammation.
This smoothie recipe provides your body with:
Raw enzymes (Speed up chemical reactions in the body, which in turns allows the body to function more efficiently) from the raw fruit.
Potassium (Regulates heartbeat) in the banana.
Antioxidants (Fight free radical damage) from the blueberries.
Calcium (Strong bones) from the almond milk
Electrolytes (Essential for normal cell and organ function in the body) from the coconut water.
Raw honey (Immune supportive and contains raw enzymes for proper digestive health)
Protein (Builds muscle and tissue, provides energy) from the protein powder.
GOOD Fat (Provides energy, carries fat soluble vitamins throughout the body and every cell is coated in fat) from the coconut oil.
Pure vanilla extract is the flavor of love!
1/2 fresh or frozen banana
1/2 cup fresh or frozen blueberries
1/4 cup fresh or frozen mango
1/2 cup coconut water
1 tablespoon raw local honey
3/4 cup unsweetened plain almond milk
1 teaspoon coconut oil
1 scoop protein powder (I use a whey isolate protein powder that has about 18-20g per scoop. If the scoop has 40g of protein, use half a scoop for one smoothie)
1 teaspoons pure vanilla extract
Method:
Buy a whole bunch of blueberries, mangoes and bananas and portion 1/2 cup of blueberries 1/4 cup of mangoes and 1/2 a banana into small re-sealable freezer bags. Done, frozen and ready to go in the morning!
In a glass jar with a hand blender or in a regular blender, add all of your ingredients and blend until smooth and creamy. Note: I like my smoothie really cold so sometimes I add 3 ice cubes after I have blended everything together.
Happy Smoothie Making!
Christina Acevedo, R.H.N, Red Seal Chef
26 Feb
6 Comments