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

by · January 9, 2015

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).

Discussion19 Comments

  1. Nicole Wilkins says:

    yay looking forward to it – do you have FaceTime Joe?

  2. Deb Larsen says:

    I am interested in the Forks over Knifes program

  3. Deborah Santor says:

    I am interested in seeing what this program is all about.

  4. Kathi Whitson says:

    What will the cost of the course be? If I currently subscribe as a member of the Rouxbe Cooking School (home cook, not professional), will this course be included?

  5. Cynthea says:

    I do not see this class listed on this site. It is Feb 12. Is it already full ?

  6. Ella Stallings says:

    I would love to sign up for this.

  7. Donna Barker says:

    Looking forward to it ~

  8. Andie says:

    I joined the plant-based list months ago but have not heard anything yet about how to register. It says above the course begins March 1st which is just a few days away…any help you can offer is appreciated, thank you!

  9. Bailey Rae says:

    I am so excited to see what this course has to offer!!

  10. Tracy says:

    Just wanted to be put on the list to be informed when the Forks Over Knives course begins.

  11. Cynthia says:

    Would love to be placed on the list and receive further information.

  12. Johanna says:

    I also would love to have more info!! Right now i am on the rx plantrician

  13. ann marie grant says:

    would like to see what this is.

  14. Nancy says:

    Am interested in Forks Over Knives for 2016. Any dates yet?

  15. Kermit sullivan says:

    Hello culinary team,

    This is exactly what I want to be a part of.
    I’m the chef de cuisine at Memorial Sloan Kettering Cancer Center
    My menus for patience services & retail outs need to reflect this nutritional
    Valued meal plant base program. I’m strongly looking to have some guide me in that direction.

    Kindest regards !
    Kermit Sullivan
    Chef de cuisine
    MSKCC | Food and Nutrition Services Department
    1275 York Av. New York, N.Y. 10065

  16. Helene says:

    I am very interested in a plant based program, and thank you for making such a teaching program. It is appreciated :)

  17. Joe says:

    425 of 600 seats snapped up for our Jan 5th, 2016 class. 175 remaining.

    That will make 2,400 students that have taken, or are currently enrolled in the course. Wow! Congratulations to all.

    Joe Girard
    CEO Rouxbe

  18. Rebecca says:

    I am very interested in the Forks over Knives class.

  19. Here is the link Rebecca:

    Next offering will be announced shortly, but likely in early May. You can add yourself to the waiting list by following the links in the above link.

    We’ve now had over 3,000 students take this course. So exciting.

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