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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).
Rather than a pill for every ill, Culinary Rx is designed as a food-as-medicine, side effect-free prescription that healthcare and wellness professionals can confidently prescribe to patients and clients.
If you believe in this idea and our mission to elevate a “food as medicine” approach to healthcare, support our Kickstarter Campaign and take a stand with us.
St. Louis, MO – December 19, 2014
The Plantrician Project, a 501c3 not-for-profit corporation dedicated to developing educational events, tools and resources for healthcare professionals and their patients, and the Rouxbe Cooking School, the world’s leading online cooking school, have joined forces to develop the prescription every human being needs: Culinary Rx. Scheduled for debut Spring 2015, this online cooking instruction and nutrition literacy program will help individuals transition from the Western industrialized diet to a health-supporting, whole-food and plant-based approach to cooking and eating. The Plantrician Project will be conducting, analyzing and presenting research findings around the use of the course that correlates patient educational cooking outcomes with their resulting health outcomes.
“Americans consume more medications than the rest of the world combined, with last year’s Mayo Clinic study indicating that 70 percent of us are taking prescription pharmaceuticals,” said Scott Stoll, MD, Plantrician Project chief medical officer. “We firmly believe the prescription all clinicians should be prescribing is Culinary Rx, enabling us to get back to the foundation of using food as medicine.”
Culinary Rx will provide healthcare professionals with a scalable tool that can be used to educate, equip and empower their patients and clients through the transition to a healthier, whole food, plant-based way of living. Taught by leading chef educators and medical professionals, the course will deliver detailed video cooking instruction and nutrition fundamentals to home cooks and patients that want to change their health through food choices and cooking.
“This partnership allows Rouxbe to connect with the health and wellness communities in an unprecedented and powerful way. We set out to build a lifestyle and culinary instruction tool that will change people’s lives through cooking. The Plantrician Project helps us get there with a strong professional network and attention to evidence-based research. A new food and cooking solution for health is on the way, and it’s going to be delicious,” says Joe Girard, co-founder and CEO of Rouxbe.
The CDC’s 2014 report on Chronic Disease and Health Promotion states that about half of all adults have one or more chronic health conditions, with heart disease leading the way, and cancer close behind. The vast majority of healthcare dollars, now totaling more than 18% of the nation’s GDP, are spent on the treatment of conditions that are tied directly to poor lifestyle choices, with poor dietary habits leading the way.
“Our current system is rewarding the management of disease, while not rewarding prevention and prescriptions for dietary change,” says Stoll. “This has to change, because the current model is unsustainable—there is a better way when we take a food first approach, which is exactly what our Culinary Rx will provide: food first, medication second.”
About Culinary Rx:
Culinary Rx, an online whole food, plant-based culinary-focused course, is the product of a unique collaboration between Rouxbe Online Cooking School and The Plantrician Project. It is a 30 to 60-day transitional dietary lifestyle resource, or pathway, targeted at patients that have a need or desire to move away from the Standard American Diet to a more health-promoting, whole food, plant-based lifestyle but don’t know how to navigate the road map to lasting change. It’s NOT a recipe site, app, cookbook or food blog, Culinary Rx is a food and cooking skills-development and plant-based focused dietary lifestyle tool. Powered by the world’s leading online cooking school, the course teaches patients about food as medicine and how to execute recipes successfully by learning basic foundational cooking techniques. Why? Because we’re now bearing the burden of our unhealthy food choices, with alarming chronic disease trends and many other unsustainable consequences of our decades of consuming the Western industrialized diet.
ABOUT THE PLANTRICIAN PROJECT:
It’s a movement! As a 501c3 approved not-for-profit organization, The Plantrician Project produces the International Plant-based Nutrition Healthcare Conference. This CME accredited event is just one medical education program of a multi-faceted initiative dedicated to educating, equipping and empowering medical practitioners and their patients and clients with the educational tools and resources needed to inspire their shift from the Western industrialized diet to a life-changing, plant-based way of living. This is essential to our ability as a society to usher in both sustainable human health and a sustainable healthcare system. The Plantrician Project transcends the food=health vs. food=disease equation in that it also connects the dots between our food choices and their impact on many of the global sustainability issues we face—including our ability to feed the world’s burgeoning population. Visit http://PlantricianProject.org and http://FoodMath101.org for details.
ABOUT ROUXBE COOKING SCHOOL:
Rouxbe is the world’s leading online cooking school. We deliver foundational cooking technique instruction and wellness training to over 150,000 home cooks, culinary students, professional cooks and healthcare professionals in over 180 countries.
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.
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.
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!
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.
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