#rouxbe

[victorsoma]

Rouxbe Online Cooking School

[abdiyacaris]

Culinry Course.....

If you're interested in culinary courses, there are many options depending on your location, goals, and level of expertise. Here’s a general overview:

1. Types of Culinary Courses:

Professional Culinary Programs: These are intensive courses often offered by culinary schools, resulting in a diploma or degree. Examples include programs in culinary arts, pastry arts, or baking. Schools like Le Cordon Bleu, Culinary Institute of America (CIA), and local community colleges often provide these programs.

Short-term Workshops and Classes: Perfect for hobbyists or those looking to enhance specific skills. These might include workshops on pastry baking, bread making, international cuisines, knife skills, or plating techniques.

Online Culinary Courses: Platforms like MasterClass, Rouxbe, or Udemy offer online cooking classes that range from beginner to advanced levels. They’re great for learning at your own pace.

Specialized Courses: Courses focused on specific aspects of cooking, such as vegan cooking, nutrition, or food science.

2. What to Consider When Choosing a Course:

Accreditation: Look for courses or schools that are recognized and accredited.

Instructors: Experienced chefs or industry professionals teaching the course.

Facilities: For in-person courses, modern kitchens and equipment are crucial.

Curriculum: Whether the course covers what you want to learn, from basic techniques to advanced culinary skills.

Duration and Cost: Courses can range from a few hours to several months, with costs varying widely.

3. Popular Culinary Schools:

Le Cordon Bleu: Offers globally recognized programs in culinary arts and pastry arts.

Culinary Institute of America (CIA): Known for comprehensive professional training programs.

Institute of Culinary Education (ICE): Offers various courses and workshops in culinary and pastry arts.

Apicius - International School of Hospitality in Italy: For those looking to study internationally, especially with a focus on Italian cuisine.

4. Career Paths in Culinary Arts:

Chef or Sous Chef: Leading kitchens in restaurants or hotels.

Pastry Chef/Baker: Specializing in baking and pastry arts.

Food Stylist/Photographer: Creating visually appealing food presentations.

Food Writer/Critic: Writing for magazines, blogs, or books about culinary topics.

Culinary Instructor: Teaching others in culinary schools or private workshops.

[matthewpunzalan]

Blog Post #3

After a quick call with my partner, Peter, a pastry chef and former bakery owner now working with the VSB, we explored the fascinating integration of online teaching in culinary education. Escoffier, Rouxbe, and Le Cordon Bleu exemplify platforms offering rich online culinary programs, adapting to modern student needs. Challenges arise, as noted by Chef Sahil Mehta in Peter’s blog post, in replicating taste and smell sensations online, emphasizing the enduring value of face-to-face instruction in high-energy kitchens. Despite these challenges, certain aspects, like cake decorating, thrive in online formats. This blend of tradition and innovation inspires a vision for a nuanced approach, leveraging online resources to enhance culinary education and engage students effectively. Simultaneously, the broader educational landscape embraces trends like AI, VR, and micro-credentialing, fostering adaptability for teachers and reshaping the future of education.

[sweetteachings]

Blog Post #1 – Trends in Your Field

From a blog post by the Auguste Escoffier School of Culinary Arts https://www.escoffier.edu/blog/world-food-drink/what-the-future-of-culinary-education-looks-like/  (August 4, 2022), they list a few trends to look for in culinary education like balancing traditional culinary techniques and innovations in modern technology, focusing on sustainability and local food producers, adding entrepreneurship and business education to the curriculum and increased flexibility in terms of teaching online and making courses available to students globally and on a schedule that meets their needs.  

The one trend that most interests me is how online teaching can be incorporated into culinary education, especially with baking and pastry arts. The Escoffier blog post states: “The online culinary curriculum at Escoffier includes live and archive video class sessions, pre-recorded and live cooking demonstrations, reading assignments, cooking theory lessons, and labs with cooking assignments. As long as students meet their weekly program deadlines, they can complete this coursework whenever it’s convenient for them.  The success of this teaching method has proven how important it is to adapt to the changing needs of modern students.”

Photo courtesy of (https://www.escoffier.edu/wp-content/uploads/2021/05/Culinary-student-taking-photo-of-sliced-bread-on-phone-768.jpeg)

In my opinion, online learning is a viable option in the culinary industry but the structure of the program and providing detailed instructions via highly produced videos is needed which amounts to a lot of dedicated work and time.  Over the past decade, institutions providing online courses like Rouxbe (https://rouxbe.com/) and Le Cordon Bleu (https://www.cordonbleu.edu/online/learning/en)  have adjusted and developed their online offerings to provide a full and enriching culinary experience at home. From a more traditional perspective, I believe that certain aspects of online learning can be incorporated into the classroom with video work and having students study videos of certain techniques or recipes before the next day’s lesson.  Another positive aspect is the ability for students to reference videos or lessons on their own timeline and schedule which allows for more flexibility in learning.

Interestingly, Chef Sahil Mehta wrote an article on HigherEducationDigest.com https://www.highereducationdigest.com/the-challenges-and-opportunities-in-online-culinary-education/  (August 10.2021) where he highlights the pros and cons of online culinary education.  Chef Mehta writes that one of the major cons is “there are concepts specifically associated with the culinary field, such as the smell and taste of food, that cannot be conveyed online. Also, students taking up online culinary education do not get the scope of working in a high-energy and technologically advanced kitchen environment…which speaks of the significance of face-to-face instruction.”  He goes on to write that one of the major opportunities is “students…get the scope of watching different videos during their online cooking classes. This further helps them in practising their dish making skills…[and] students get the opportunity to diving into the lessons and learning as per their speed and calibre.”

From a baking and pastry perspective, I agree with Chef Mehta’s assertion that you cannot replicate the experience of taste and smell at home while watching an instructional video and from a taste testing perspective, it is hard to ascertain how successful your attempt to replicate that recipe turns out without your instructor being able to taste your creations. I believe that face to face instruction will always be a major element in a culinary education, even one that includes an online learning component.  Aside from working in the kitchen or lab, there are certain elements of the pastry arts that lends itself well to online learning.  Specifically, cake decorating skills like gumpaste or sugar flower work can be easily demonstrated and followed, step by step, through online videos and instructions. 

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Contemplating my future as a pastry chef instructor, I think that there will always be respect shown for the traditions of French pastry and baking which is best demonstrated through hands-on teaching to students in a laboratory or kitchen setting.  While theory and the science of baking is usually discussed in the classroom prior to kitchen work, preparing students with online videos and materials to study, in addition to their textbooks, can contribute to a “flipped” classroom environment where more meaningful learning can occur with the use of small quizzes and games.  By utilizing online learning to supplement normal course materials or to enhance learning of more advanced or specialized techniques to complete milestone projects, students will have the chance to learn more than the standard curriculum and enhance their portfolios.  Hopefully, with constant feedback from the students, this blend of traditional and modern online techniques can become an encouraging and successful way of teaching and learning in my future classes.

[bunbunny02]

Me: *Trys to take a picture of my dogs with the sun in the background*

My Dogs:

[americanannie]

Making gels with agar agar in my Rouxbe vegan baking class #rouxbe #agaragar #vegandessert #gel #dessert #bitters #AmericanAnnei (at Kansas City, Missouri) https://www.instagram.com/p/CUYLyAqPRVQ/?utm_medium=tumblr

[adelsa-bakery]

breadsticks 🥖 #breadsticks #adelsa_boulangerie #BreadsticksFo #basicbitch #vegan #veganfood #veganrecipes #vegansofig #vegetarian #plantbased #veganuary #baking #homebaking #buckwheat #rouxbe #lentils #rice #blackrice #ricesalad #carrots #plantbasedlunch #plantbasedfoods #plantbasedkitchen #plantbasedchef #plantbasedmeals #veganlunch #vegandelicious #vegancatering #veganrecipe #instalunch https://www.instagram.com/p/B-9GhxOgTEk/?igshid=2u52cxmq93ju

[alittlevegan]

sugar mountain

           It is true insanity how weeks can fly by and suddenly we are in the second half of the second month of this new year that we thought would last forever.            Most of the new year I spent in my kitchen baking more baked goods than I ever have before. Cakes, pies, tarts, bars, cookies, squares, creams, puddings, truffles, biscuits, and everything in between. It has been a delicious and sugary bunch of weeks.            For my final project, I was assigned to making five desserts to showcase all the different skill sets and recipes learned throughout the course. I cheated mildly, as each dessert was supposed to be bite-sized and I just made an entire pie (oops… but it was one of the most delicious pies I have ever eaten so I’m not actually mad).            Besides the pie, I made “almost instant” chocolate pudding, graham cracker ice cream sandwiches, sweet biscuits with vanilla pastry cream and blackberries, and gluten free fudge brownies. I was up to my neck in the most delicious baked goodness, and have only recently finished the last of them (even with a lot of sharing with friends).

             This dessert course was an absolute pleasure to take. I wish it was a bit longer [with the same content], as it ran over the holiday season and that is a busy time to try and fit in extra baking time (although a lot of recipes doubled as holiday desserts and no one in my family or friend circles were upset about that).            I learned a lot of new recipes, and a lot of amazing food science. I also now have a lot of staple go-to’s (like a to-die-for chocolate cake, and a rich and creamy chocolate ganache). I can’t wait to keep my love of nutrition growing with more courses and eventually getting back to school for some serious knowledge growing!

             The world is on a revolutionary, upward tilt driven by a thirst and need for health and wellness. It is an exciting time to be alive, despite all the bad that is out there; there is undeniable rebellion happening. It has been going on quietly for a long time, but lately it has started to rumble, roaring a little louder. It makes me excited; I want to be in the middle of it as much as I can be. Some days, that means saying nothing and leading by example, other days, it means deep conversations and challenging the traditions that too many people have let become the norm.            And question. Question everything you have ever known. What a terrifying thought, but what an amazing, liberating process to go through.

           Learning is always rebellion… every bit of new truth discovered is revolutionary to what was believed before.                                                  -Margaret Lee Runbeck

[thestevesmith4]

TEDCO School of Culinary Arts is proud to partner with ROUXBE.COM the world's premier online culinary program, to bring to you our online professional chef program. Contact : 9999702506 - 8882595959 - info@tedcoeducation.com or visit at: https://www.tedcoeducation.com/

[batssachin]

Rouxbe offers an effective path to learn foundational culinary arts – all online. Rouxbe’s professional certification program has been recognized and endorsed by leading chefs and organizations. Visit at: https://www.tedcoeducation.com/about-us/our-accreditation/

[toglasgow]

Rouxbe Update: Halfway Complete

[abdiyacaris]

Choosing the Best Course for Aspiring Chefs...

Choosing the best course for aspiring chefs depends on various factors such as career goals, budget, location, and personal learning style. Here are some considerations and types of courses that aspiring chefs might explore:

Culinary Schools: Many renowned culinary schools offer diploma and degree programs. These programs often cover a wide range of culinary skills, including cooking techniques, food safety, nutrition, menu planning, and kitchen management. Examples include the Culinary Institute of America, Le Cordon Bleu, and Johnson & Wales University.

Community College Programs: Community colleges often offer affordable culinary arts programs that provide a solid foundation in cooking skills and kitchen operations. These programs may offer certificates, diplomas, or associate degrees in culinary arts.

Apprenticeships: Apprenticeships provide hands-on training under the guidance of experienced chefs. This option allows aspiring chefs to learn directly in a professional kitchen environment while earning a salary. Apprenticeships may be available through restaurants, hotels, catering companies, or culinary organizations.

Online Courses: Online culinary courses offer flexibility and convenience for students who may not be able to attend traditional in-person classes. These courses cover a variety of topics, from basic cooking techniques to specialized cuisines or pastry arts. Platforms like Coursera, Udemy, and Rouxbe offer online culinary courses taught by industry professionals.

Specialty Programs: Some culinary schools and organizations offer specialized programs focusing on specific areas of interest, such as baking and pastry arts, wine studies, hospitality management, or international cuisines. These programs provide in-depth training in niche areas of the culinary industry.

Workshops and Short Courses: Short-term workshops and courses are ideal for individuals looking to enhance specific culinary skills or gain exposure to a particular cuisine or cooking technique. These courses may range from a few hours to several weeks and are often offered by culinary schools, cooking academies, or professional chefs.

When choosing a course, aspiring chefs should consider factors such as the reputation of the institution, curriculum content, faculty expertise, hands-on training opportunities, job placement assistance, and alumni success. It's also essential to assess the cost of the program, financial aid options, and potential return on investment in terms of career advancement and earning potential in the culinary industry. Additionally, conducting research, visiting campuses, and speaking with current students or alumni can provide valuable insights into the quality and suitability of different culinary education options .

[vostrolifeshoe]

TEDCO School of Culinary Arts is proud to partner with ROUXBE.COM the world's premier online culinary program, to bring to you our online professional chef program. Visit our site: https://www.tedcoeducation.com/online-professional-chef-program/

[chefsharif]

The 5 Best Things I Learned at Culinary School This Summer!

After graduating elementary school this past June and receiving an award  for “Routine and Organization” I decided to attend Chef School over the summer. I chose to attend Rouxbe Online Culinary School. Rouxbe is a team of world-class chef educators and former culinary school executives dedicated to teaching culinary technique to students around the world – completely online. After reviewing their selection of professional and partnership courses I chose to enroll in the Culinary RX program. This course is taught by leading chef educators and medical professionals and focuses on both cooking technique as well as the fundamentals of a healthy diet and lifestyle. Here are the 5 things I liked most about this program:

1) I learned how to safely handle a chef’s knife while preparing food. In addition to using professional tools I also used a mesh glove for added safety.

2) I liked learning how to setup a home salad bar and it was so easy to do once you know how.

3) I loved learning how to cook healthy desserts, my favorite was a delicious chocolate cream pie that used a base of dark chocolate and tofu instead of dairy.

4) I used their training to learn how to shop for food efficiently and setup my kitchen like they do at a restaurant. We now have stations for prep, for cooking, and for plating.

5) I learned many techniques for cooking such as sautéing, roasting, grilling, and steaming with a focus on reducing fat and cooking healthy.

I would highly recommend this program for anyone who wants to make cooking quick, easy, and fun.

[bunbunny02]

I should really try and remember the names of the flowers we get

Got these on Mother’s Day~

Me and my sister got to pick out three and our mom picked out two :3

My sister picked the beautiful red one❤️

I picked the beeautiful black and yellow one🖤💛🖤

Me and my sister picked out that wonderful space one together💟

Our mom picked the pretty violet one💜

And cuz I couldn’t find where my mom put the other plaint she got, I just took some pictures of the beautiful bush flowers & Rouxbe💞

[total-food-service]

Rouxbe Teams Up With Chef Barton Seaver To Teach Competence in Serving Sustainable Seafood

Rouxbe Teams Up With Chef Barton Seaver To Teach Competence in Serving Sustainable Seafood. Read now at TotalFood.com:

The new course, Seafood Literacy with Barton Seaver: Knowledge & Technique from Sea to Plate, is now available

Rouxbe, one of the world’s leading online culinary schools, has teamed up with Barton Seaver, award-winning chef, author, and sustainable seafood expert to launch a new course, Seafood Literacy with Barton Seaver: Knowledge & Technique from Sea to Plate. This advanced 15-hour online…