Seen a few faces in here and thought I’d start off the introductions. I’m Brad from Richmond, BC and I am probably one of the pickier eaters you’ll meet (but I love eating, how is that for a contradiction).

Just a quick ice breaker and if anyone else is interested, jump right on in. Cheers!

I guess we're got to have a bit of a mix of people. I'm picky too. I'd sit in the worst restaurant, if I knew the food was good. Of course, good food with good service and ambience is nice to have. But good food is the most important of them all.

I cook in a pub. Not trained, but people like my cooking. I enjoy feeding people good hearty food. If I would not eat it I will not serve it. When I am not cooking in the pub, I am cleaning the kitchen in the pub.

Outside of the pub I travel, skydive and learn new languages. I speak English and French, working on my Spanish. I can only say Hello and Thank you in Mandarin. It is a difficult language, it is a tonal language and I am tone deaf!

Hello all! I reside in Southwest Missouri. I'm not a chef, nor have I ever really worked around any professional chefs. But I am a food enthusiast and LOVE to cook. It's a passion.

Outside of cooking, I enjoy photography and scuba diving. For a living I work as a self employed computer programmer. Married for 12 years now and have two wonderful boys!

So there you go, a little about me! Look forward to getting to know everybody!

Hi! I'm also from Canada, but the East Coast - Fredericton, New Brunswick.

We are fortunate to have access to fresh seafood, wonderful strawberries and blueberries, when in season, apples of all kinds in the fall, and we are also home to the famous Atlantic salmon (over-fished and now farmed, so I only buy wild Pacific salmon) and, my favorite, fiddleheads!!

I'm a teacher, in the daytime, and I love to cook ... and eat! Unfortunately, my children have left home so I don't do as much as I used to, and I'm finding that difficult. It's hard to go from feeding 3, with the appetites of at least 6, to just 1. The staff at school often benefit from leftovers.

This is a wonderful concept and I'm looking forward to learning lots of new things!

Hi Everyone! I am also not a chef, (work in healthcare), but LOVE to cook and my husband loves to eat......it works well for us.

We live in Saskatchewan and although it is sometimes difficult getting the ingredients, particularly fresh ones, we have been fortunate that a lot of the locally owned deli's and specialty food stores do bring in as much as they can.
My sister Nancy introduced us to Rouxbe last year and I'm glad she did......fantastic idea.
Thanks Joe, Steve and the rest of the gang for a great idea....looking forward to the cooking school and all the great recipes and inputs from others.

Food and Music! Whats else in life is there? Well of course my loving family. The best time with my family is enjoying good music and great food. I love to try everything atleast once and I think my Girlfriend does too, since she trys all my creations, good and not so! I aspire to be a chef and or retsurant owner myself one day. I am currently writing a cook book that I hope others will enjoy! Thats why I cook cause I enjoy it and others seem to enjoy eating it!

I'm a chef and instructor at SAIT. A colleague found this wonderful site and I joined immediately. I see some great resources here.

I've been in the industry for 20 years and teaching for another 21. While I've done all areas, my focus for the last several years is Sanitation and Management.

Hi there! I just found this amazing site through the Northwest Culinary Academy of Vancouver's website. I'm originally from Vancouver Island but right now I'm in my 4th year of a Business Management degree from the University of Alberta: Augustana Faculty in Camrose AB.

I've always enjoyed cooking and since high school have planned on becoming a professional chef (but wanted to earn a degree first). With university coming to an end I've been on the lookout for chef schools (hence looking at NWCAV's website, check them out by the way...I'm very interested myself). What a wonderful resource this site is: just full of information (even with the slightly limited but still starving-student friendly free membership :). So thanks! And I hope to try many of these recipes...when not starving that is!

Jim

Brief introduction and a question. I adore this site. I am not a chef, but I am an avid cook and have done some catering. Baking is one of my favorite things but I do all the cooking at home so I can get involved with all of the various techniques.

Question - Is Rouxbe pronounced RUBY?

Rouxbe sounds just like RUBY...roux-be or roo-bee! Glad you like the site, it is greatly appreciated...thanks for the feedback Paul.

I just heard about this site on the radio today and I have already told several people while doing my shopping for supplies and groceries for my first cooking school lesson. I'm actually not very skilled in the kitchen but I love food and have a lot of enthusiasm. I think this site may help me. As a Web Designer I must give your site kudos for impeccable, user-friendly design. Your videos are gorgeous!

I probably heard about the site from the same place Lisa did - KCRW's Good Food! I love to cook, bake, eat and drink - and to listen to podcasts about all those things. Like many others, I'm not a chef. I'm a chemist - so I'm also very interest in the food science side of things. Since I have no training, I'm now obsessed with the drill downs, which are very helpful. Thanks Rouxbe team!

What a GREAT site and a bunch of GREAT friends, (cooks), to be associated with! Being the third generation from Grandfather Pasquale coming to America from Tuscany and Grandmother Mary from Calabria I LOVE to cook! I grew up on a ranch in Northern California and both of my parents cooked and it rubbed off on me, my brother, and sisters. I now live in the high desert of Northern Nevada with a view of the rugged Sierra Nevada Mountains, but we're not isolated. Our own Whole Foods opened this past summer in Reno and my wife and I have all the fresh ingredients we need to enjoy cooking for ourselves, family and friends. Thanks to Dean & Deluca and the Rouxbe Team for making this happen!

David

I stumbled onto this site from another. When I found it, I was amazed, because I know nothing about cooking, but I'd really like to follow this site and learn as much as possible and maybe even follow cooking as a career. I'm close to graduating High School and I want to learn as much as I can before I go into college. Preferably stuff I will need in culinary arts, and just general cooking. It's nice to meet everyone.

Hi y'all, I'm Sam from Malaysia. I had bumped into Rouxbe a few times in the past while looking for cooking tutorials, but I was put off by the required membership. That was until recently when I saw an article on Lifehacker (http://lifehacker.com/5134187/rouxbe-has-seriously-impressive-cooking-videos) which finally gave me the push I needed to check it out for myself. Glad I took the leap :)

I'm very interested in cooking even though I can't cook well. Over here in Malaysia, we have a multicultural society which means more variety of food. However, I'm slightly disappointed at the lack of ingredients here, particularly those use in western dishes. Anyways, I crossing my fingers and hoping for more asian recipes.

Hey everyone, I'm originally from New Orleans and have moved to Baton Rouge a couple of years ago and always have enjoyed cooking, but didn't have a real knowledge of the correct ways and the reasons to cook things the way they are cooked. Just trying to learn a bit and hopefully become a pretty good cook! Shouldn't everyone from New Orleans be a great cook?

Hej Everyone! I'm retired and spending my days in beautiful Sweden with my Life Partner Jeanette. I've been playing around in the kitchen since I was 10 and consider cooking my therapy. I look forward to exploring the site, learning more about our "global kitchen" and getting to know you. You can follow me on Twitter, @mrtibbs, if you want to say hi. Cheers!

I am Fabrizio I would like to introduce myself
I live in Italy (Rome and Abruzzo), I am not a professional cook but cooking is an old passion that now I joined with hiking my other passion. So, after many years spent in a big multinational company, I started three years ago a new adventure driven by these old passions and take off “cooking and hiking Abruzzo Adventure”.
Watching our website www.vacationinrome.it or http://www.epitourean.com/Venue/1636/Abruzzo-Cooking-and-Hiking-Adventure.aspx you could realize that this new adventure is focused into three type of offers where the “cooking together experience” is the core of the vacation:
• Focused on cooking experience
• A mix of cooking and tour experience
• Focused on cooking and hiking experience.
Usually we built together with the members of each groups, the dates, the program and the price depending on which kind of program they want to be involved, how many days they want to stay and in which type of programs they are interested. We stay in Abruzzo in the middle of Italy. Abruzzo is outside of the classic “touristy” areas, and for this reason the people are able to appreciate the real Italian lifestyle, enjoying simple people and ancient traditions immersed in the countryside close to L’Aquila, the capital region. We are surrounded by forests and mountains, nature and silence, crossed by the paths of rural history. This holiday is full of “Italian cooking style” experiences that we share together with our customers discovering the unique characteristics of classic Italian cooking and genuine tastes. For those who love the mountains, we embark upon hiking tours to admire the unchanged beauty of the Abruzzo countryside.
Who is interested to our offers us or want to collaborate with us to find customer and arrange groups, please, contact me.
Ciao

When in Vancouver a couple weeks ago I was told about Rouxbe. I've cooked all my life - love food & travel. I do all my own canning etc, have had a small catering business and take cooking classes at a local french restaurant, but the real use for me is that I teach high school culinary arts and the techniques lessons are a great tool for me to use with my students!! I'll be reworking my curriculum this summer to take upmost advantage. Really need to get the full screen option up & running.

Guess I should have done this before.

My name is Matt. I'm a CIA graduate who currently only uses his skills for home cooking.

My wife is in the USAF and stationed at Ellsworth AFB, SD... where there aren't a lot of places that haven't told me that I'm 'too qualified' to work there.

I've been asked to come into some of the local 'higher end' restaurants to help with big parties from time to time.

I love to cook.

I bought Anita Stewart's Canada and was given a 90-day free trial. My passion is baking, breads, pastries, cakes, all of it, while my sister does the meals. (I'm female, by the way, despite the name.) So far I love this site and have watched some fascinating videos, and I've even got a couple of friends hooked. I'd love to see more breads and pastries.

Hello there! My name is Thaís and I live in São Paulo, Brazil. I work in Marketing and since I was a little girl I've had this incredible passion for cooking. I've first learned about Rouxbe yesterday and I already went crazy with the endless possibilities one can find here! In less then 24 hours I've tried 2 recipes and both turned out simply amazing! I swear, people are looking at my cooking with more respect than they used to! hahaha

The cooking school is a true blessing. I watch the videos with eagerness and can't wait to learn more. I want to thank those behind this amazing place. I'm also happy to be amongst great cooks such as the members I've found here. It will be a joy learning from you guys! Look forward to try your recipes!

All the best,
Thaís

Hi. I moved to Connecticut 8 years ago from England. I'm giving this site a try to help move my cooking and techniques along while juggling three small children. I love food and love to cook and try and out new ingredients and combinations. I'm definitely becoming a bit of a foodie. I think I even dream dishes these days! I'm 2 years away from re-entering the workplace and hope to start my own Personal Chef business and thought I'd use the time between now and then to get some education and do some research. I'm thrilled to find a community of people that are as passionate about food and cooking as I am!

This site was featured on a Gadget Show on terrestial UK TV tonight, coinciding with a recent push by me to liven up our menus at home and ignore the state of my nanometre of a kitchen. Tonight we had good old french onion soup, and I'm going to polish up some of the basic techniques after years of half hearted effort. I will make those onions glossy and darkly caramelised, watch me. Hope to be around lots more.