Rouxbe Online Cooking School

Rouxbe Online Cooking School

by | Sep 9, 2010 | Culinary Arts

Rouxbe Online Cooking School & Video Recipes Rouxbe, pronounced roo-bee, Online Cooking School could be for your, if you don’t need a culinary degree but would love to hone your knife skills. Rouxbe offers high quality, close-up instructional videos designed...
Rouxbe Online Cooking School

Is Culinary School a Scam?

by | Sep 7, 2010 | Culinary Arts

I have connected with a prominent and opinionated food writer in Seattle, and I enjoy our discussions. Ronald Holden is not new to Seattle’s food community, and he writes for Crosscut and his own blog, Cornichon. He’s surly, but he knows good food. We went...
Rouxbe Online Cooking School

Importance of Good Knives

by | Aug 19, 2010 | Culinary Arts

Having the right tools in the kitchen is incredibly important. A good knife makes cooking enjoyable. A poor knife makes cooking miserable, labor-intensive, and dangerous. A dull knife can ravage the food you’re cutting, and if it slips off the food service and...
Rouxbe Online Cooking School

Chef Confidential, Part 3

by | Jul 28, 2010 | Culinary Arts

Lessons learned at the Chef’s elbow. Be consistent with your food, with your management Praise publically, correct confidentially. Never embarrass your staff. This is business. Don’t be afraid to hire and fire. Don’t be afraid to correct behavior on the spot, but...
Rouxbe Online Cooking School

Chef Confidential, Part 2

by | Jul 27, 2010 | Culinary Arts

Apprenticing Meeting. Chef Hal Decker sat down with me at Cupcake Royale a few days later and began introducing me to his culinary career and to the knowledge that he has developed over the years. “A chef is a mother, father, counselor, doctor, confidante, and...
Rouxbe Online Cooking School

Chef Confidential, Part 1

by | Jul 26, 2010 | Culinary Arts

I have dreamt of becoming a chef for as long as I can remember, and my parents always encouraged my love for food. When I was in high school, I even talked to a recruiter from the Culinary Institute of America. I am not really sure why I decided against a career in...