We'd love for you to share your thoughts on the site with others that might be checking Rouxbe out or new to the Rouxbe experience.

I think rouxbe is the best when it comes to cooking but the only thing that I think is bad about it is that it's toooooo slow ... I don't mean that the website is slow what I meant is that you add only 1 video recipe each week I would be reallllllt happy if you can add more .

Hi Khaled, thanks for the kind words. Last year we released two to three recipes per week to build up supporting video recipes for our planned cooking school. Now that the cooking school is live, 90% of our production goes into cooking school lessons.

Reason: Rouxbe is an instructional cooking site - not a recipe site. We are providing a tool for our members to help them learn how to cook properly. Recipes cannot accomplish this (despite most people's misconceptions about this). We do have over 500 recipes now on the site (and adding regularly) but the goal at Rouxbe is for you and our members to take what you learn here and start creating your own recipes with inspiration from wherever you like, such as a food show, food magazine, cooking site, or just inspiration from the market. After the Rouxbe Cooking School, you shouldn't need recipes for anything other than the inspiration (and maybe for baking).

What I particularly liked in Cooking School was the Practice section. I'm not much of a quiz person, but the quiz does tend to help in summarising stuff well. The Practice section was a nice touch. Very valuable.

I think you need to pare down the forum structure if you're to have a fair amount of discussion. The problem is:
1) Too many forums.
2) Inability to tell if there are new posts without clicking on every single forum.

I'm new here and I love Rouxbe. It's focused on technique and I've learned and practiced. I can see the whole picture of composing a meal so clearly. Kudos for having a concise and quality format. I admit to some nervousness at seeing a left-hander handle a knife:) So, here is some feedback and a question.

1) Even though you have a search bar,I hope you add a recipe index: just like a cookbook.

2)) I'd love to see more videos on butchering. In these economic times, people think twice about buying expensive cuts of meat. It's far cheaper to buy the subprimal cut from a warehouse club like Costco, sam's, ethnic butchers, etc.. For instance, your video on deboning and tying a lamb loin was superb.

Question: How long will your offer of lifetime membership last?

I adore Rouxbe, my only request is that the recipes be in metric and imperial measures, or perhaps you could put the choice as an option in the profile, so I could click on metric and only see the recipes that way.

Hi Lisa, we are hoping to get to this soon I promise. Juggling a lot of user feature requests and unfortunately, we cannot do them all at once. But it's on the agenda I assure you. Thanks for the feedback. Cheers.

Sorry you don't see the value in our content, although I'm surprised a bit given the time you have invested on Rouxbe to date. I certainly hope we delivered some value and learning during your stay here.

However, our cooking school lessons take at least 6 people a week to plan, prepare, shoot, edit and that doesn't include, of course, our 24/7 online chef support. We wouldn't be in business very long if we didn't charge - not unlike any cooking school for that matter. And by the time we complete the full cooking school curriculum, we will have a full professional cooking school which would cost you from $7,500 to $40,000 or more if you attended culinary school.

There are many free recipe and cooking school sites online and I'd be happy to provide a few links if you'd like.

Thanks for stopping by and for sharing your feedback. Sorry we didn't measure up for you but it's hard to please everyone.

I absolutely love Rouxbe. You guys do an amazing job. I am very impressed with the attention to detail and the thoughfulness put in all your instructional videos. Superb!

I would LOVE to see more instructions on desserts please!!! Especially making ice cream.

Keep up the quality work!

Thanks so much glad we can help. By the way we do have a great video recipe for coffee ice cream. It's from Kimberley and I have to say it is really fantastic ice cream.
http://epitourean.rouxbe.com/recipes/95/preview

You could use this recipe and do other flavors. More will be coming in the future as well. I believe there are also some more recipes for ice cream in the "test kitchen".

Hope this helps!

is there ever a plan to allow students to talk to each other when on the Rouxbe website? Not sure if there are many people on at one time, but it would be fun to connect, talk about menu plans etc...
I don't mean email. Does Rouxbe have an active site on Second Life?
I've about given up on Second Life, but maybe if Rouxbe had an active dialogue site...

I think you are right, student to student support and menu planning help would be a great feature. It will come :-). Joe

Good one, yes there is a plan for that. We have been thinking about this for sometime. It is on our "list of things to do". Stay tuned!

Looks like Joe and I were both responding at the same time! At least we were both saying the same thing :-)

I am new here!! Although , I am a student at Le Cordon Bleu I find Rouxbe is a great site for my additional knowledge. There are so many things that I can't get in details from LCB classes as there are so many questions back and forth in the class !!!
I get great pleasure with the quality of your work!!
Well Done!!!
Tum

Hi. I joined yesterday and have since been stuck to the screen watching the Cooking School! What a great idea! I always wanted to join one but I found most of them quite intimidating. Your videos allow me to practice at home and experiment without feeling under pressure! I already have tried some of the techniques and my confidence is growing stronger. I like to create new recipes from scratch, hoping once I've mastered the techniques, I will be able to share some with you too!

I think Rouxbe gives the best cooking lessons on the web. I like it in so many ways. It is almost perfect. I've just discovered it and I am so glad I applied for a free membership. I cook in a minimalist way, almost vegan, and only for myself. I am not sure if I will want to learn so many recipes, and that is why this 30 days can be helpful for me not only to decide but to change my mind and do more sophisticated recipes in the future. Thank you for that.
The most important feature for me in this program is the detailed information on the video for the minimal tasks. It is like my mother when she taught us but now with a professional knowledge which she doesn't have.
Dawn, it is a pleasure to hear your voice and see the diligent and graceful hands working.
Kudos for all the team for the job!

It was actually Rouxbe that brought my passion back to cooking. The best video recipes on the web. Great staff who responds very quickly and who answers your questions about cooking immediately. Since I've been also doing my blog with photos, I could just imagine how much work you need to put on every video. I may not understand how it's done but I know you've done the best you could and will continue to do your best. Thank you very much Rouxbe.

I came across Rouxbe a while back when Lifehacker did a feature during their Food Week, and I love what I see. The only thing I wonder though, is if it's possible to download or cache the videos for later viewing? I understand that this means you lose out on the linking up with the Tips & Techniques videos, but my ISP has seperate peak and off peak net download usage, and I'd like to use up my off peak without waiting till the early hours in the morning to watch the instructional videos. Thanks! =]

Thank you, the Rouxbe staff, very much for sharing your "trade secrets." I am a home cook and I like variety. The proper technique makes all the difference. Now that I am starting to cook like a pro, who needs to eat out often. Like Julia Childs says when asked how to save on food, "Learn how to cook."

Quick response to Ki-tat. Unfortunately our terms of use do not permit downloading of our video content. Basic membership includes full access to all of the content 24/7. Premium membership includes the cooking school content as well. Both are for streaming purposes only. However, you could load a video into your browser during off peak (ISP) hours if you'd like and then play it when you are ready during peak hours. Just make sure you don't click off the video. Just select it, pause it and then walk away to come back later for viewing during peak hours. Hope this helps.

Thanks for the quick response. Just a quick note, I found that the links in the email subscription to forum threads don't quite work. For example, the link that I just used is:

http://.epitourean.rouxbe.com/community/posts/permalink/4320

As you can see, it's missing a www.

:-)

Hello, everyone - I've just joined. I like to "mess around" in the kitchen but never understood what I was doing. I'd like to know...is there any particular recommended order to do the lessons? Some lessons have prerequisites, so that part is clear enough, but otherwise, any suggestions? (I know I'm eager for the poultry and shellfish lessons to come out!)