I never spent time in the kitchen learning how to cook while I was growing up. I don’t have any childhood stories that involved rolling out pasta or making soup with a grandparent or mentor to tell. In my 20s, I mostly ate prepared food or out at restaurants and used my oven to store baking sheets and pots I never touched.
But when I made the decision to stop eating meat, dairy and eggs about 10 years ago for ethical reasons, learning to cook became a necessity. That necessity turned into curiosity before transforming into a full-fledged passion. I discovered along the way that eating a plant-based diet opened up a part of me that I didn’t know existed—one that craved learning and reveled in discovering and creating things in the kitchen. And when I started Olives for Dinner a few years later, sharing these things with others added a new dimension to my passion for cooking. Although I’ve learned a lot on my own, I’ve still never had any professional guidance in the kitchen, except for what I read in cookbooks, find on YouTube or watch on the Food Network.
But starting February 5, all of that is going to change. I’m going to finally do something that I’ve wanted to do for years: I’m going to take a professional cooking course! I’ve had the opportunity open up to take the Plant-Based Professional Certification Course at Rouxbe, the world’s leading online cooking school. With hundreds of culinary technique videos and whole food-based lessons available, I’m ready to dive into reviewing the basics, learning new and advanced techniques and how to take my cooking to the next level from leading educators.
Led by Chef Chad Sarno, one of the best plant-based chefs in the world, this course breaks it down to the basics and starts from the ground up, laying a strong foundation for beginners as well as advanced cooks. Because Rouxbe uses intuitive learning technology, you can learn at your own pace, with guidance and support from their professional cooking school instructors. I’ll be sharing my experience at Rouxbe on Olives for Dinner and on Instagram as I proceed through the course, so please stay tuned!
Want to take your cooking skills to the next level? There are still a few seats left for the courses starting on February 5, but if you can’t make the February course, new seating will become available again on May 7.
I’m a firm believer that eating and cooking plant based is not only the most compassionate lifestyle, but also the most creative and satisfying way to enjoy food and share it with others. Whether you have never tried plant-based cooking before, or have experience in plant-based cooking but want to sharpen your skills and learn even more, come join me and reserve your seat now!
Rouxbe generously waived my tuition in exchange for blogging about my experience and sharing my honest opinions about their Plant-Based Professional Certification Course.