Tagged: Cooking School

09 Jan

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Rouxbe to Co-Develop and Power Forks Over Knives Plant-Based Course

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Vancouver, B.C. (January 9th, 2015)

Rouxbe Cooking School has partnered with Forks Over Knives to develop and deliver an online culinary instruction and lifestyle immersion program with a focus on low-fat, whole, plant-based foods.

Rouxbe is excited to announce that it has partnered with Forks Over Knives to create an immersive online cooking course that will help their customers and supporters become better, more informed, and more confident plant-based cooks. The learning experience will focus on the fundamental cooking and nutrition instruction needed to realize a low-fat, plant-based diet.

Forks Over Knives was launched in 2011 as a feature documentary. Backed by scientific research, the film presents a radical but convincing case that modern diseases can be prevented, halted, and often reversed by leaving animal-based and highly refined foods off the plate and adopting a whole-food, plant-based diet instead.

The film, which received rave reviews from medical experts and entertainment critics alike, has been viewed by millions of people around the world and has become one of the most influential documentaries of our time. Forks Over Knives has helped ignite a food-as-medicine revolution, as a growing number of people are learning more about the benefits of plant-based cooking.

“We are excited to partner with Rouxbe because they are the leader in online cooking instruction,” said Brian Wendel, president and founder of Forks Over Knives. “The first-class course we’re developing with Rouxbe will provide the self-guided learning pathway needed for people to create delicious, satisfying, and healthy plant-based meals on their own.”

The course curriculum will cover a variety of subject areas from how to properly cut with a knife, to preparing and cooking vegetables, tubers, whole grains, and legumes. The course focuses on teaching foundational plant-based cooking techniques that will drive better cooking results and will help more people make a successful transition to plant-based cooking.

Students will be able to move through the course at their own pace, accessing it from any device. After learning new techniques, students will be given practical (and edible) assignments and complete each learning module with an assessment quiz. There will even be live online question and answer sessions with Rouxbe and Forks Over Knives’ staff.

“For Rouxbe, Forks Over Knives is so powerful because it tells a story that the world desperately needs to hear. This film changed my life and I’m honored that we can help others begin to understand how and why our world is shifting towards eating more plants for better health—where forks DO rule,” says Joe Girard, Rouxbe Co-Founder & CEO.

Fork Over Knives and Rouxbe will begin pre-sales for the Forks Over Knives Online Course on February 1st for a March 1st 2015 release.

Get on the list!

Seating will be limited. Want to be the 1st to be notified when we release, sign up on Rouxbe’s plant-based list (bottom of page).

21 Nov

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Gardein™ Sends Customers to Cooking School at Rouxbe

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The Fastest Growing, Plant-Based Protein Brand Is Sending Customers To Cooking School

Vancouver, B.C. (November 17, 2014)

Garden Protein International, Inc.— the makers of gardein™, the delicious plant protein brand currently sold in over 22,000 stores across North America—today announced a partnership with the acclaimed Rouxbe Online Cooking School, the leading educator for culinary and wellness instruction. The goal of the gardein and Rouxbe partnership, is to teach people, of all skill levels, how to cook better and healthier.

Through the gardein website, consumers can sign up for a free, 7-day trial, with complete access to Rouxbe’s extensive collection of instructional videos and recipes. There’s something for everyone from beginners who want to learn “How-to Cut Using a Chef’s Knife,” to more advanced recipes such as “Beefless Bourguignon” and a whole syllabus dedicated to plant-based protein. At any point during the 7-day trial period, consumers can decide to sign up for a membership and gardein subsidizes the initiation fee.

 “As a trained French chef, I’m passionate about food and I know that learning to cook can have a tremendous impact on your health,” says Yves Potvin, founder and president of gardein. “We are excited to partner with Rouxbe so people can learn to make great tasting food that will transform the way they eat, cook and live.”

Today, eating better is easier than ever due to a wide variety of products on the market, such as gardein. Many people, however, lack the skills in the kitchen to cook successfully. The gardein and Rouxbe partnership delivers professional technique instruction, over the Internet, to home cooks that want to improve their cooking skills and gain more confidence in the kitchen.

Rouxbe offers a wide-range of recipes for a variety of cuisines and cooking styles. For those specifically seeking plant-based techniques and recipes using gardein, there are 26 featured gardein recipes developed by renowned vegan chef, Chad Sarno, and the Rouxbe team. These specialized recipes feature delicious, healthier versions of your favorite foods using gardein such as Chick’n Cashew, Beefless Panang, and Baja Fishless Tacos. Gardein will also be including the special cooking school offer on product packaging starting in 2015.

Preview video only: Full instructional videos with voice over available through offer. 

“I’ve been a culinary educator for many years and Rouxbe has the very best instructional content and platform to teach people how to cook better” says Chad Sarno, vice-president of Rouxbe’s plant-based education. “We are thrilled to extend this education to all gardein consumers to help them prepare delicious meals with the one of the best plant-based proteins on the market.”

If you are new to Rouxbe and would like to sign up for a free trial, sponsored by gardein, please click here.

About the Rouxbe Cooking School:

Founded in 2005, Rouxbe (“ROO-bee”) is a members-only, online cooking school delivering 21st century culinary and wellness instruction to home cooks, schools, restaurants and professional culinary academies in over 180 countries. Rouxbe’s groundbreaking  Professional Plant-Based Certification Course is the first online culinary course of its kind to offer training in foundational plant-based culinary arts and is recognized by the American Culinary Federation Education Foundation as a Quality Program.

About gardein™:

Gardein (garden + protein) is a plant-based protein brand offering a variety of delicious, convenient and versatile foods.  Gardein tastes good, is good for you and good for the planet.  The fastest growing brand within the category, gardein creates mouthwatering center-of-plate foods people love that deliver real meat taste, texture and nutrition—with no cholesterol and less fat and calories than traditional proteins. Gardein’s award winning products are made from non-GMO soy and wheat, ancient grains and veggies.  Gluten-free options are also available in gardein’s broad product portfolio.  Gardein is available at over 22,000 retail locations as well as over 5,000 restaurants and 100 colleges, universities as well as other venues across North America.  For additional information and expertly crafted recipes, visit gardein.com.

15 Aug

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Welcome Dr. Julie Briley, ND To Rouxbe’s Wellness Advisory Board

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Portland, OR (August 15, 2014)

 

Rouxbe is pleased to announce that Dr. Julie Briley, ND has joined the Rouxbe’s Medical and Wellness Board of Advisors.

In an effort to expand the depth and range expertise of the Rouxbe Medical and Wellness Board, Rouxbe is pleased to welcome Dr. Julie Briley, ND as the newest member of this group.

Dr. Julie Briley is a licensed naturopathic primary care physician and co-founder of the Food As Medicine Institute at the National College of Natural Medicine (NCNM) in Portland, Oregon.

Dr. Briley is dedicated to helping individuals, families and organizations develop healthy relationships with whole foods. She is a faculty member for NCNM’s Master of Science in Nutrition program, and maintains a private practice in Portland where she addresses the underlying cause of disease in patients with acute or chronic health conditions.

The National College of Natural Medicine is the oldest accredited naturopathic medical college in North America and home to many academic programs that align with Rouxbe’s overall approach to health and wellness: attention to whole and unprocessed foods and the importance of vegetables, grains and beans.  Their Food as Medicine Everyday (FAME) Program is now offered to the community at large.

The Food as Medicine Institute was established in 2010 with the creation of the Ending Childhood Obesity (ECO) Project, a community based nutrition education and cooking program offered in low-income areas in Portland, OR. Bob and Charlee Moore of Bob’s Red Mill generously sponsored this project and also funded the creation of the Food as Medicine Everyday series (FAME) and Charlee’s Kitchen, a hands-on teaching kitchen for NCNM students and the community.

 “We are very excited to welcome Dr. Briley to the Rouxbe community. We know her contributions and perspective will add great depth to our work in the health and wellness arena,” said Joe Girard, Rouxbe CEO and co-founder.

  Welcome, Dr. Briley!

16 Jun

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Rouxbe Hosts Award Winning Chef Matt Haley

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The James Beard Foundation’s 2014 Humanitarian of the Year, The National Humanitarian from the International Association of Culinary Professionals and the 2014 Cornerstone Humanitarian from the National Restaurant Association — no chef in history has ever been awarded these three high honors — especially in one year. But with Matt Haley’s focus on using food to support and nurture communities, he has garnered this trifecta of awards which has focused a spotlight on the how this incredible man gives back to his global community in immeasurable ways.

Join Chef Matt Haley and Rouxbe Cooking School for a unique and exciting live web event on Thursday, June 19th at 12 noon PST/3pm EST as Chef Haley discusses his life, and how he is working as a chef and philanthropist to enrich communities the world over.

Watch a Short Video About Chef Haley’s Achievements

A focal point in Haley’s charitable work is his commitment to furthering education through food – he sees the impact that education and training can have and he believes that access to education, real foods, and safe places to learn and grow are essential for our collective future. His personal journey from prison to a well-respected chef and business leader is beyond inspiring. Join us and listen.

 To register for this free event, click here.   Once you have registered, details will be emailed to you the day before the event on how to log on and listen.

See you in class!

Interested in Professional Culinary Certification Online? Browse our Programs here:  http://rouxbe.com/professional-culinary-courses

 

 

 

16 Apr

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Waldorf Astoria Shows Commitment to Training Success with Rouxbe Program

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Waldorf Astoria Graduate and Chefs

Ken Rubin, Vice President Culinary Training at Rouxbe 

We are pleased to announce that another cook has successfully completed the Waldorf Astoria New York culinary training program powered by Rouxbe. This online training program complements on-ground training efforts at this iconic hotel and reinforces their commitment to innovation and excellence. Rouxbe uses interactive assessment technology and rich video content to provide quality culinary instruction for cooks at all levels – all in an effort to create exceptional culinary experiences at the Waldorf Astoria.

The Waldorf Astoria Program requires that cooks complete a number of different types of assessments that measure and track a range of competencies as well as more general culinary knowledge. The live practical assessment feature uses a convenient smartphone or tablet interface to evaluate employees while on the job – these assessments take just a few moments and focus on specific culinary competencies and performance measures.

Director of Culinary at the Waldorf Astoria NYC, Chef David Garcelon, is enthusiastic about Rouxbe.

I am convinced that the Rouxbe Online Cooking School is the future of culinary education and training,” he says, “Rouxbe teaches, reinforces and verifies culinary skills.”

Our content and learning platform gives us the unique ability to bridge the gap between online instruction and real life cooking experience – whether through interactive and live grading features or connecting the dots on a process or technique.” says Ken Rubin, Vice President of Culinary Training at Rouxbe.

Rouxbe has pioneered this powerful way to learn online. It is being played out in the kitchens of restaurants, hotels, schools and resorts around the world.  “It’s not science fiction,” says Rubin, “Get in the game – this is real and people are learning in unprecedented ways.”

About Rouxbe’s Professional Training Programs

Rouxbe is equipped to provide professional certificate-level instruction not only to individuals but also to quality restaurants and hotels, like the Waldorf Astoria in New York, the JW Marriott in San Antonio, Texas, and many other premium properties. Rouxbe’s revolutionary online platform can now deliver cutting edge e-learning solutions that drive, and more effectively measure learning outcomes while providing viable, lower-cost alternatives for training professional cooks.

If you are looking for professional training tools for your staff and are interested in learning more about Rouxbe, please contact Joe Girard (CEO & Co-Founder) at jgirard [@] rouxbe.com.