Foodies
I grew up in rural Virginia on a small farm surrounded by apple and pear trees and fields of golden wheat. Wild blackberry bushes and majestic cedar trees graced the long, windy roads that led to our home. We lived a humble, simple life. My childhood is filled with fond
culinary
Every October, school cafeterias across the nation transform into vibrant hubs of celebration for National Farm to School Month. It is a time to honor the strong connections growing between local agriculture, school nutrition programs, and the children who benefit every day from fresh, wholesome meals. One of the highlight
Industry
Every week, I hear some version of the same question from operators across hospitality, healthcare foodservice, and corporate dining: "Can my team just watch short, YouTube-style videos instead of spending real time in a training platform?" It is a fair question, born of real pressure. Teams are
culinary
Our family didn’t have an alarm clock on the weekends. Saturdays I would wake up to full volume REO Speedwagon, Styx Greatest Hits or, the cruelest of them all, Meatloaf Paradise by the Dashboard Light. On Meatloaf mornings, I was the one “praying for the end of time”. Classic
Foodies
When I moved to New York at 18, I was living alone for the first time and suddenly became very aware of something I had never thought about before. I had no idea how to feed myself. I had been living at home where food just existed, and I had
culinary
Before I ever said the words "slow it down to speed it up" out loud, someone showed me what they meant — I just didn't have the language for it yet. It was 1998. I was the executive chef at Brie & Bordeaux in Seattle, and word
New
The NFL season is back, which means eighteen weeks of regular season and another six of playoffs, all of it spent gathering around a screen and, if we are being honest, around a table. The game is the reason for the invitation. The food is the reason people show up
Foodies
Get your rolling pins ready, because National Dumpling Day is coming up on September 26th. It is time to break out the flour and celebrate what might just be humanity's single greatest culinary achievement. Think about it for a second. If you look at almost every distinct culinary
culinary
I was nineteen, an intern in a French restaurant, and I thought I knew what "prepared" meant. I owned a planner. I showed up on time. I was, as far as I was concerned, a professional. Then someone said the words mise en place to me, and I
The waiter came around the table, and I ordered the barbecue chicken. My wife Bridget laughed and told him I was kidding. I wasn't. Seven years of no animal products, and it ended in the time it took to scan a menu and decide I wanted something. There
There is a quiet magic that happens when you step out of a roaring, high-heat kitchen and into a patch of green. Whether that patch is a sprawling backyard plot, a raised bed behind the restaurant, or a collection of terra-cotta pots perched on a sunny windowsill, tending
Announcing the Dawn J. Thomas Memorial Scholarship If you have ever learned to cook from Rouxbe, you have heard Dawn. Maybe you did not know her name. Most students did not. But you heard her voice explaining why the pan has to be hot before the protein goes in. Why
Where I Was on September 11 I joined the Navy on October 12, 2000. That same morning, the USS Cole was bombed in Yemen. Sailors had gathered on the mess decks for chow when the explosion tore through the galley, killing seventeen crew members, including Culinary Specialists at their stations.
Sending your young adult off to college is a dizzying mix of proud tears and quiet panic. You have spent eighteen years making sure they know how to cross the street, choose good friends, and manage their time, but as you load up the trunk of the car, a sudden
America's Most Expensive Curriculum Gap, and the Countries That Closed It The bell rings at 11:42 somewhere in America, and four hundred kids move toward a room that smells faintly of steam and industrial cleaner. The line is long, so eating starts around 11:55. There is
May 19, 2025 | Gary Apito, CEO of Rouxbe Today marks a pivotal moment in Rouxbe's journey as we proudly announce that we have surpassed one million students served worldwide since our inception. Our reach now extends to 180 countries, making Rouxbe not just the leading online culinary school,
VANCOUVER, British Columbia, May 3, 2025 Today, Rouxbe announced that its National Standards of Apprenticeship for the occupations of Culinarian and Sous Chef have been officially approved and registered by the U.S. Department of Labor. This milestone achievement marks a significant advancement in culinary education, creating new opportunities for
Burlington, VT — January 21, 2025 — Food Coach Academy, is thrilled to announce its official launch, revolutionizing the way individuals and communities approach health through the power of culinary medicine. Founded by Dr. Deb Kennedy, a pioneer in the “Food is Medicine” movement, and in collaboration with Rouxbe, the academy offers
VANCOUVER, British Columbia, September 2, 2024 Rouxbe has significantly expanded its scope over the past four years, venturing into workforce credentialing, digital badging, college credit reviews, apprenticeship programs, and government affairs. By strengthening partnerships with professional and educational associations and pursuing workforce funding sources, Rouxbe has strategically positioned itself at
VANCOUVER, British Columbia, August 23, 2024 Rouxbe, the leading online culinary school, has developed Required Technical Instruction (RTI) for the American Culinary Federation (ACF) Certified Culinarian and Certified Sous Chef programs, positioning itself at the forefront of apprenticeship training in the culinary industry. By leveraging Department of Labor (DOL) funding,
VANCOUVER, British Columbia, April 23, 2024 New York Health and Hospitals, in collaboration with Rouxbe, is excited to announce a groundbreaking course designed to revolutionize how doctors and patients engage with plant-based nutrition. This innovative project directly responds to the growing need for comprehensive dietary education and aims to
