Rouxbe Global Food Group

Sammamish,  WA 
United States
https://www.rouxbe.com/industry-training
  • Booth: 9830


TRAIN YOUR COOKS AND CHEFS BETTER AND FASTER WITH ROUXBE

HAVING TROUBLE FINDING, TRAINING AND RETAINING COOKS AND CHEFS?

 

Stop by BOOTH 9830 and see why, in the past 14 years, over 2000 organizations (Marriott, Hyatt, and others) are training their cooks/chefs with Rouxbe's Online Culinary programs.  Take your staff to the next level and improve quality, retention, development and recruiting, while reducing training time, food waste and costs!  Rouxbe provides professional online culinary training to tens of thousands of professional chefs and cooks in over 62 countries around the world. Self-paced and accessible from anywhere and on any device, this industry-leading program delivers both traditional culinary education and next-generation health and wellness training. 

Premium yet affordable, plant-based or classic, ACF/WACS recognized, the Rouxbe program teaches about 80% of the foundational culinary technique learned in brick and mortar schools.

Rouxbe provides a training solution to not only help you attract new staff, retain current culinarians, and increase employee loyalty, but also to improve the quality and consistency of your restaurant offerings. Our solution is accessible, flexible and economical and will enable you to tackle your kitchen staffing and quality challenges head-on.  Work with Rouxbe to bring out the potential in your team and elevate the customer experience from the kitchen-out. Available in five languages and recognized by the American Culinary Federation Education Foundation (110 CEH'S) and the World Association of Chefs Societies (Worldchefs) as a quality program.

Brands: Enterprise Pro Chef Program, Enterprise Plant-Based Pro Chef Program, Culinary Rx Program, Forks over Knives Program, Vegan Desserts Program


 Show Specials

  • *SHOW ONLY SPECIAL - Get 33% off the new Online Seafood Literacy Program!

    $199 on orders taken at the show only

    IN PARTNERSHIP WITH THE ACF, NOAA and BEAVER STREET FISHERIES

    Join 7-time author and sustainability expert Barton Seaver in this advanced course on identification, sourcing, preparation methods and best practices when working with seafood.

    COURSE HIGHLIGHTS: 

    • Advanced 15-hour course
    • 6 units | 70 tasks | 5 Assessments | Resource Library
    • 140+ high-quality instructional and technique videos
    • Personalized instructor support and grading
    • Certificate of Completion upon graduation - 15 CEH's from ACF

    AT COMPLETION OF THIS COURSE, LEARNERS SHOULD BE ABLE TO:

    • Understand a chef’s role in the sustainability of seafood
    • Discuss seafood production methods and sustainable practices
    • Understand the seafood culinary categories and how to use them to identify and describe a diverse range of seafood types
    • Safely handle and fabricate various  forms of seafood
    • Identify and apply best culinary techniques from product to plate

 Press Releases

  • In early 2015 Marriott International partnered with the Rouxbe Online Culinary School to launch an online culinary training program across its global properties. This partnership gave Marriott International culinary associates access to an industry-recognized online professional certification program.

    That was four years ago. Today, over 15,000 Marriott International cooks are taking or have completed the program designed to elevate their culinary skills.

    “Culinary training is a combination of hands-on experience and engaging content,” says Brad Nelson, Corporate Executive Chef, Marriott International. “Through Rouxbe, we are able to capitalize on a globally relevant platform to deliver technical training to our culinarians and to promote their career growth.”

    The professional program covers both traditional culinary education and next-generation health and wellness training through the use of high-definition videos, interactive assignments, world-class chef educators, peer support and practical in-house assignments graded by senior Marriott chefs. Culinary associates who complete the full requirements of the program can earn a Marriott endorsed training certification through Rouxbe while maintaining their roles in Marriott’s kitchens.

    Marriott International’s focus on providing its culinary associates with training is paramount to the company’s culture and core values to “Put People First.” The program pairs Rouxbe’s delivery and cost-effective online instruction with the real-world experience of working at Marriott. The self-paced online platform and culinary training curriculum focuses on teaching professional cooks of all abilities foundational techniques and key cooking methods.

    “In a continually evolving business environment where food trends and consumer preferences change, lifelong learning is a necessary ingredient for success,” says Mark Boccia, Former Senior Director, Global Learning, Marriott International. “Learners with all levels of culinary experience will have access to hundreds of well-designed and visually appealing lessons they can immediately apply to their jobs.”

    “As a professional cook for many years, I only wish I had the resources of a professional cooking school in my back pocket while I worked in the kitchen. Marriott is clearly leading the industry with this major initiative to provide their culinary teams with cutting-edge training opportunities to develop their craft,” says Joe Girard, CEO of Rouxbe.

    About Rouxbe: Founded in 2005, Rouxbe provides a scalable, cost-effective professional online culinary program to train and upskill cooks – available in English or a multilingual version that also supports real-time toggling between Spanish, French, Mandarin and Arabic. The program provides teams with access to over 110 hours of foundational training (ACF and WACS recognized) and can be customized to meet specific business needs.

    Having trained over 550,000 cooks and chefs in the past 14 years, Rouxbe offers an effective path to learn foundational culinary arts, without missing a day of work!


 Products

  • * Plant-based Online Professional Chef Training
    Foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the experience will allow your chefs to explore and practice a variety of recipes and flavors from around the world....

  • Course Overview

    Rouxbe’s Professional Plant-Based Certification Course is the world’s leading online certification course for professional chefs, aspiring plant-based cooks, health care practitioners, wellness, health and food coaches, culinary students and instructors, or for those serious cooks who seek an intensive immersion in culinary skill and knowledge development with plant-based cuisine.

    This course offers in-depth instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, the curricula allows the learner to explore and practice a variety of recipes and flavors from around the world. 

    A full introduction to core techniques for cooking vegetables, grains, legumes, and meat and dairy alternatives is followed by a culinary world tour of plant-based foods and flavor principles. The course also covers beginner to advanced raw techniques and addresses health supportive cooking with no oil, low sodium, and gluten-free options. A variety of Rouxbe Rx Wellness Menus that target specific health concerns are included, along with a variety of other professional resources and downloadable teaching materials. Regularly scheduled live web events provide the opportunity to interact with instructors and other health and culinary experts on topics that will enrich and enhance your experience.

    The Professional Plant-Based Certification course contains various types of learning activities, practice recipe exercises, flash cards and Rouxbe instructor-graded competency assessments. While the course is designed to follow a structured learning sequence, this 150-hour course can be used to complement and enhance any culinary training program or your existing professional development needs.

    Course Objectives

    At the end of this course you'll be able to:
    •  Practice advanced recipe development with plant-based cuisine
    •  Understand principles of flavor balancing, building, layering and seasoning
    •  Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner
    •  Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
    •  Build mother sauces, dressings, marinades, condiments and pickles
    •  Understand flavor profile development including herb and spice combining
    •  Explore and appreciate plant-based cuisines and foods around the world
    •  Practice cooking for specific dietary restrictions, special diets and wellness-centered cuisine
    •  Understand gluten-free ingredients, cooking techniques and recipe development
    •  Entertain and plan meals with attention to plating and presentation
    •  Explain the importance of whole, minimally processed and nutrient dense foods in a plant-based diet
  • * Seafood Literacy with Barton Seaver
    In partnership with the ACF, NOAA, and Beaver Street Fisheries
    Knowledge & Technique from Sea to Plate...

  • Dive in and take full advantage of all that sustainable fish, shellfish, and sea greens have to offer. 
    Seafood Literacy is a comprehensive online course that teaches how to source, prepare, and serve seafood - a core skill set required in the modern kitchen.  Co-developed with chef, author, and sustainable seafood expert, Barton Seaver, this course will equip you with the knowledge and techniques to help you explore the tastes, textures, colors, forms, flavors, and culinary opportunities of sustainable seafood.
    Upon successful completion of the course, learners should be able to:
    • Understand a chef's role in the sustainability of seafood
    • Discuss seafood production methods and sustainable practices
    • Understand the seafood culinary categories and how to use them to identify and describe a diverse range of seafood types
    • Safely handle and fabricate various forms of seafood
    • Identify and apply best culinary techniques from product to plate
    Course Highlights:
    • Advanced 15-hour course
    • 6 units | 70 tasks | 5 Assessments | Resource Library
    • 140+ high-quality instructional and technique videos
    • Personalized instructor support and grading
    • Certificate of Completion upon graduating
  • * Professional Online Chef Training
    26 Units | 398 Tasks | 110 ACF Continuing Education Hours

    Professional Training provides comprehensive culinary technique training. The curriculum focuses on classical culinary technique taught in traditional culinary schools....

  • Stop by and see why, in the past 13 years, over 2000 organizations (Marriott, Hyatt and others) have trained their cooks/chefs with Rouxbe's Online Culinary programs.   Premium yet affordable, plant-based or classic, ACF/WACS recognized, the Rouxbe program teaches about 80% of the foundational culinary technique learned in brick and mortar schools. This course combines online learning with live grading at your location to bridge to gap between learning online and practical application on site! Take your staff to the next level and improve quality, retention, development and recruiting, while reducing training time, food waste and costs!.  

 Additional Info

Exporter?
Yes
Are you looking for dealers, distributors, brokers, or manufacturer's reps?
Yes
Type of distribution/sales representation opportunities that apply to you:
Food Distributor
For Technical Support with this webpage, please contact support.