My last five months as a student enrolled in Rouxbe’s Plant-Based Professional Certification Course has been an incredible journey. I have enjoyed every single task, live interactive event, and even the stumbles and mistakes I’ve made along they way. All of these things combined have created the countless aha moments that have improved and enhanced the way I plan, prep, cook and move around in my own kitchen.
Because cooking for me has always been and is a largely solitary activity, it’s been immensely helpful that I can cook in my own kitchen at my own pace without any stress or pressure. But being virtually among other like-minded students via Rouxbe’s student community discussion and chef support forums and attending the regularly scheduled, live Q&As, where chef instructors Chad Sarno and Ken Rubin (and sometimes other subject matter experts) are present to answer questions and review current course material in real time has been a priceless supplement to the coursework. I love that Rouxbe’s online format offers and fosters both an interactive and independent feel.
So with the course coming to an end by next month, I’m having lots of mixed feelings about it! On one hand, I am excited to graduate but, on the other, I am going to miss the ritual of hopping on to my laptop to either study in my current unit (you can check out Rouxbe’s complete syllabus by clicking on the picture above) or creating a dish for unit cooking tasks and receiving constructive feedback from Rouxbe instructors for each one. The support and expertise available at Rouxbe so far has been incredible, and a huge motivation to give each task the most care and attention to detail as possible.
(Pictured above: my mise en place for Rouxbe task no. 201)
From learning about and making raw desserts to rolling out and cutting homemade udon noodles to developing a good pho broth—I’m doing things at Rouxbe I’ve always wanted to try, but never quite had the push, resource or guidance to fully figure out and understand the how and why behind it. Although it’s always great to dive into learning something on your own, it’s immensely more successful with expert, comprehensive and consistent support behind it.
To see more examples of some of the unit task coursework, check out my Rouxbe board on Pinterest as well as my previous Rouxbe blog posts. Each cooking task has been a lot of fun to plan, make, shoot (and eat!!) Plus, most of the dishes I’ve made at Rouxbe have either become our go-to dishes or have been integrated into some of my own dishes, creating some of the best meals we’ve had at home!
If you want to take your plant-based cooking skills to the next level, Rouxbe’s next seating starts August 6.
This self-paced, online course teaches culinary methods and techniques that can be used as a foundation for cooking more intuitively, creatively and confidently in your own kitchen. Click on the picture below to sign up for a free 7-day trial or to enroll in the August 6 class!
The Yogi Vegetarian says
Sounds wonderful, is it expensive?
Compared to traditional cooking school, it is very reasonably priced. Click on the image above to see pricing info or visit bit.ly/RouxbeAugust6
I've been eyeing Rouxbe since coming home from VVC. I'm hoping to do the program in a couple years when I finish my MBA. Looks SO amazing! Congrats on nearly being through it!
Thanks Crissie and congrats on getting your MBA … Rouxbe is so worth it when you get to a place where you can do it!