RSSReady for the worldâ??s first online video-based cooking school?
August 16th, 2007 by Joe, Co-founder of Rouxbe
Rouxbe is pleased to announce a new partnership with the Northwest Culinary Academy of Vancouver (NWCAV) â?? a progressive and unique chef training school built, owned, and operated by its dedicated chef instructors.
â??Our work with NWCAV is a natural extension for Rouxbe, and compliments our mission to provide at-home cooks with the worldâ??s best online culinary resource,â? said Rouxbe President and CEO, Joe Girard. â??What sets Rouxbe apart from other online offerings is our application of a proven learning process that has been used for decades to teach professional chefs around the world. Our partnership with NWCAV will help us further strengthen our offerings.â?
Starting in October and continuing over the next two years, NWCAV and Rouxbe will begin production of the worldâ??s first online video-based cooking school, covering over 250 culinary techniques. â??There are basically two approaches to cooking: you can either be a â??slaveâ?? to a recipe, or you can let skill and technique set you free. Through our partnership with Rouxbe, we will bring our core technique curriculum online, and change the way people learn how to cook at home forever,” said NWCAV co-owner and Chef, Tony Minichiello.
NWCAV and Rouxbe expect the first few chapters of the online school to be available in early 2008. Students will then be able to progress through 3 different levels containing 12 chapters per level, over the course of the next couple of years. At-home cooks will even be able to take optional online exams to monitor their progress.
Enrollment will be $99 US per year starting in September or $199 for a lifetime membership We have extended our introductory offer to the end of the year, of which fifteen percent goes to support Rouxbe for Life â?? the Companyâ??s Social Program to feed hungry school children in developing countries. This offering will be included in all current memberships, so if you are already a Rouxbe Member or Founding Rouxbe Member, you’re all set. Also note that prices will increase from $49 per year to $99 starting late September in 2008, so if you haven’t signed up yet at our discounted rates, you still have a little time.
Thank you so much for expanding the program.
I am so glad that I joined early as a founding member.
Will try to refer you website to my friends.
Why are your prices listed in US dollars only?
I`m already a member, I`ll be happy taking the online courses to learn about high cooking at home. NWCAV and Rouxbe joining will be very suscceful.Thank you .
Re: US pricing.
Rouxbe is a global company with viewers in over 174 countries with production facilities in Canada. Our parent company is also in the US.
Our decision to charge US $’s was because the majority of our users are in the US and the currency is more widely accepted around the world. Joe
As a consideration to your members who aren’t American, you could also list your prices in the currency of the member’s country and allow members to pay in their own currency. The whole world isn’t American!
This is unbelievable news! I absolutely cannot wait to start the classes. Imagine the possibilities! What a wonderful treat for Rouxbe members to enjoy!
As far as the comments regarding the charging for membership fees in US dollars, even as a Canadian, I personally feel that when you are dealing with 174 different countries, it makes nothing but sense to charge in US dollars, especially considering the fact that US dollars are recognized worldwide. Considering also that the parent company is in the US, well it seems pretty much a no brainer to me.
I don’t understand the desire for people to complain or make it seem like Rouxbe has done us a personal disservice.
Sure, in a perfect world we could all have it done our own way, but when trying to run an international business I am sure the people at Rouxbe have done their best at trying to decide on using a system that everyone can understand and utilize…. ok, well perhaps not ‘everyone’ but certainly the vast majority.
Far more important, at least to me is that I am positive that most of the work done at Rouxbe.com is in relation to the actual content and special additions such as the upcoming online cooking school, which is well well worth the money I paid, regardless of the fact that my payment was converted from Canadian to American currency (converted automatically by my credit card company).
For those Canadians who will be paying for their memberships today, they will actually pay less in Canadian dollars than the asking price in US dollars. Such are the way these things go in the currency markets.
In terms of value for my dollars, especially when one considers the actual cost of going to an accredited culinary school, well let me just say that I am very grateful for my Rouxbe.com membership.
It is certainly not my intention to offend anyone, in any country, or of any opinion, I am merely responding to what I read here and am adding my own opinion. I am also grateful for the opportunity to do so.
It is inconsiderate to force someone to use another country’s currency. It isn’t difficult for businesses to calculate the charge for their services and products in every one of the world’s currencies. It merely takes the will to provide the service. I’m sorry that Rouxbe doesn’t have the will to provide this service to its clients.
Hi Dennis,
If has little to do with “lack of will” and more to do with managing resources on our end. We are a start-up – content driven – company that is trying hard to provide valuable instructional cooking content for our users with limited resources. Architecting a solution for our users to pay in their own currency, when we are in 174 countries, would take valuable resources away from features and content that our users have “voiced” as higher priority. We are fortunate that we work with Paypal and credit card companies that take care of the conversion for us in any currency around the world.
I’m sorry that you find this challenging or inconvenient because this is certainly not our intention.
Best Regards,
Joe Girard
CEO
Just to let everyone know, I wish Rouxbe well and every success. Although I feel insulted that Canadian dollars aren’t good enough for Rouxbe, I still wish Rouxbe great success. I like Rouxbe and consider it a great cooking resource.
[...] with permission from our partners, The Northwest Culinary Academy of [...]
That sounds like such a great idea, being able to learn at my own pace, the techniques for great cooking. But at the same time, I wonder, since taste and aroma are so integral, is there a substitute for being told that our food stinks, literally and figuratively. Is it just a matter of cooking over and over again to attain that discerning nozzle that can differentiate bad from good? Nevertheless, still love the idea.
Interesting thought and question Eunice. The cooking school will provide you with the techniques to drive success in the kitchen. And for those of you that have a “challenged” taste bud or two… Rouxbe’s proven recipes will provide the flavor combinations, seasonings, etc. to ensure that everything tastes up to par.
The key though is that once you learn the techniques behind great recipes, you will look at recipes in a completely different way (like a chef would). You will know how to braise, pansear, poach, saute, chop, make stocks (basis for any sauce or soup), etc. For those of you with palates that might need some educating, this is where the recipes become important because Rouxbe will help educate your palate by providing you with guidance regarding the amounts of spices, seasonings, etc. and provide you with guidance regarding what ingredients go well together and which ones don’t. From here, it’s just practice and more practice until you know how to create great flavor from food and ingredients.
Don’t worry… I know it sounds like a lot but we’re going to hold your hand the whole way through.
Cheers,
Joe
thanks much. it’s like having your own personal trainer in the fine art of food.
That’s the plan. We’ll do our very best.
Joe
When will the cooking school be officially launched?
In Early 2008… We’ll get the New Year off to a great culinary start.
Cheers
Joe
[...] with permission from our partners, The Northwest Culinary Academy of [...]