Posted in Cooking School, Cooking Tips, Getting Ahead in the Kitchen, Miscellaneous, Rouxbe For Life on July 14th, 2008 2 Comments »
I started in the restaurant business when I was thirteen. I advanced to short order cook when I was 16 working a bank of deep fryers in a fish ‘n’ chip restaurant cooking about 150lbs of fish and chips a day (200 to 500 orders). When I was 18, I knew I had to be […]
Posted in Behind The Scenes, Cooking School, Rouxbe For Life, What Chefs Really Eat! on July 6th, 2008 No Comments »
A very exciting day for all of us here at Rouxbe. Today, thanks to recent subscriptions from our members, Rouxbe for Life just surpassed the 50,000 kids fed mark.
The goal of Rouxbe for Life is simple - to help solve and raise awareness for the chronic-hunger crisis in developing countries. We make contributions to […]
Posted in Adminstrative, Rouxbe For Life on June 5th, 2007 No Comments »
For those of you who have been following our Rouxbe for Life progress, we are happy to report that thanks to our recent membership sales, we have just reached over 34,000 kids fed. Rouxbe for Life donates 15% of member sales to feed hungry children in developing countries.
This is a very exciting day at Rouxbe […]
Posted in Rouxbe For Life on November 21st, 2006 3 Comments »
For the love of food and the people who need it!
Prior to starting Rouxbe, Dawn and I owned an on-location film catering company that catered exclusively to film crews in and around Vancouver, British Columbia.
One particular day back in 2003, we set up in a location that would change our lives forever: a back alley […]
Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
Try this recipe at Rouxbe.com
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