We have over 4,000 at home cooks waiting for the upcoming Rouxbe Cooking School.

Why not introduce yourself and tell us where you are from, what you hope to learn at the school or just to say hi to other like minded at-home cooks that are looking to learn more about cooking.

Who knows, they might even come to your rescue one day when you are having some challenges :)

So, I have just signed up for the lifetime membership, and I hope to get my money's worth (I will therefore have to live long and happy).

I love to cook and this is how we spend almost all of our entertainment money and time. Husband is the bartender and thrower of thins on the BBQ.

I am not young, by any stretch, but am truly intrigued to think that I can learn (or re-learn or un-learn) techniques and recipes. I need to begin with the 'knife' section since I have recently purchased the MOTHER of all knives (I so adore extremely sharp knives, but believe I have really met my match with a ceramic variety) and am considering purchasing shares in Band-Aid products. We are growing accustomed to the taste and texture of bits of skin, bone and fingernails in the recipes. This is seriously a health hazard.

So, I will try and learn techniques for slicing/dicing or perhaps a first aid course could be added.

I will be excited to learn a lot of wonderful basic things, like stocks (chicken, seafood) for soups and how to cut up (oh, darn - knife involved again) a whole chicken. I have failed miserably at this task for years. I will take the laptop right into the kitchen and just replay the video until I GET IT, or I am too injured to continue. Who would have thought that cooking could be a blood sport?

So, I hope to meet others as I progress along and am totally excited about this fabulous concept where we can learn and practice in the privacy of our homes (for reasons stated above).

Wish me luck.

Judi

Hi My name is Elizabeth. I'm really not young! I'm an avid gardener and have always loved to cooked. I'm so excited to learn about all the sauces and the herbs! I started an herb garden this year in anticipation of having my own herbs. I am sure hoping to get to use some of these! And, maybe, I'll even learn what some of these are used in! I did do several of your introductory courses you had on site while we were waiting. I've been practicing those cutting techniques. I was also sick of cutting myself! I need more practice...hurry!
I'm so excited. I have told everyone I know. I believe I have at least 3 friends who have enrolled just because I just can't shut up about this!

Thank you Joe, for a great site and program. I look forward to using this to plan for my classes. I teach baking and pastry at a cooking school in Chicago. I have been telling my students about this for months. Good luck to you and all of your subscribers.

Although I can follow a recipe, I don't have any 'instinct' for cooking. I don't know what spice goes with what food. I have no idea what to do with most vegetables except boil them. Cooking has always intimidated me. So I'm going to join up with the hope that you can make something approaching a cook out of me. Good luck to us both. hehe

I'm getting excited. I work at Rouxbe as the Instructional Designer and as we gear up for the Cooking School release, I've been attending the Serious Foodie classes at the Northwest Culinary Academy here in Vancouver. Tony at NWCAV is the chef that helps make it happen at Rouxbe and sitting in class last night listening to him explain why gluten in bread is good and why it's bad in flakey pastry was an Aha! moment for me. I had been working on a pastry lesson at work and here was Tony explaining exactly what we're teaching at Rouxbe. It was great! And everyone commented that they now really understood why their pastry was tough (overhandling and making too much gluten). Allen (my cooking partner last night) made his first pastry dough and it was a thing of beauty. I'll have Allen make all my pastry dough from now on.

I can't wait until we get our Gluten lesson up online. I think everyone will be making flakier pastry and better breads in the future.

Hi my name is Terry. I live in Seattle. I've always cooked and enjoyed experimenting and just cooking by feel. In the last year or two I've started to get more serious and wanted to learn some of the 'right' ways of doing things so that I can have even more success in the kitchen.

I found Rouxbe by accident 6 months ago and found the video's and drill downs to be very useful and cool, so when I saw the online cooking school I knew I wanted to do that. In fact I also went to the culinary institute that is associated with rouxbe and found out what book they use in their classrooms (On Cooking” by Sarah Labensky, 4th Canadian Edition) and purchased that too. Not that I think it's going to be used but I thought it would be nice to see what the actual students are using. It is a very nice book too.

So anyway excited to get started.

I'm hungry to learn more about skill and techniques. Looking forward to stirring the pot with you all!

I'm 19 years old, and umm... I love to cook! I love to eat, and naturally, just gravitated towards cooking. I started 3 years ago, following recipes to a T. Now I couldn't be bothered to follow them- I use them more as guidelines (plus, I'm really sloppy when it comes to measuring). When I turned 18, I bought my first two knives, and started working on my knife skills. I don't know how many stalks of celery I've gone through, but it's helped me get really comfortable (and a lot faster!) with the knife. Because I'm not in a culinary school, I think Rouxbe is the next best option. I'm definitely looking forward to learning new skills through the cooking school!

I'm really looking forward to the cooking school. I've taken classes everywhere I can over the years, the this looks like it has the potential to be the best yet. I've taken classes (for the general public) at the CIA in Napa, and while they are not hands on, I learned so much, because the chef's were very detail oriented. I can't wait for these classes to start.

Hi, my name is Sean D'Souza, and the cooking school is literally why I joined up for life membership. I live in New Zealand, and love my food. And that's why I'm so keen to be part of this cooking school.

Hey, thanks to Rouxbe.com, I'm actually enjoying chopping onions. That alone says a lot.

The world is getting smaller and smaller, isn't it. I'm from the Philippines but I'm of Chinese descent. All of us have been waiting for this cooking school from different parts of the globe sharing recipes from different cuisines.

Although I went to cooking school years ago, I stop to cook professionally for many years. Chef Tony and Chef Christophe were my chef instructors at Dubrulle and they are again today onwards along with great culinary instructors from the team. I may have given up cooking but no matter what I do, I still want to cook. It's great to meet the other enrollees from Rouxbe. I want to experience that A-ha moment again. Right now, I want to learn how to sharpen my knives again through the stone. I just forgot how to do it properly. The knife is every cook's secret weapon.

To be able to learn where ever I am, that's Great!

I move from one project to another in different cities so I have to take care of my food. After having days, weeks of eating the same stuff..STUFF, you just cry for a Home made meal.

So I'm ready to learn how to feed myself better and why not my friends and those who I care for.

So let the training begin!

I dont even remember how I found Rouxbe but boy am I glad I did. I cant wait to get started. I cook all the time and love it. I'm looking forward to learning new things.

My name is Free. I am so excited about the cooking school. I love to cook and am thinking about being a personal chef. Can't wait to get started with the learnings =)

Free

Hi! I originally learned about Rouxbe via a sponsored membership from one of their partners. I have enjoyed the recipes so much that I've signed up as a lifetime member to enroll in the cooking school. I've been cooking for 38 years so I'm not a newbie, but I hope to improve my skills and culinary expertise, learn some professional tricks and techniques, and maybe progress from a good cook to a really excellent one.

As a mother of two teenagers, I have been cooking for years, but I have never taken a formal cooking class. I am so excited to have this opportunity to learn proper techniques and skills. I have very much enjoyed the recipes I've tried on Rouxbe. Particularly the peppercorn steak!!! YUMMMMM!

I'm a 30 year old father of two lovely daughters (2yrs,5mnths) with my also lovely wife (who is Cambodian). I have enjoyed cooking from a young age and look forward to learning some more.

I enjoy disc-golf and use a mac computer.

Hi everyone,

Just wanted to say thanks for your patience. Release update going out tomorrow but I thought I'd let you know prior to this. Great to see all the enthusiasm around the Rouxbe Cooking School. See you there on the 14th.

I am so excited school is ready to start! I have always wanted to go to culinary school and am thrilled to have this online opportunity. I must thank MetroKitchen.com for giving me a gift subscription to Rouxbe because otherwise I wouldn't have known about it.

It figures I will be traveling to visit my parents on launch day, but they have a great kitchen and love to cook so they can supervise my homework assignments while I am there. I promise to do my own work! I am looking forward to learning and cooking with everyone here at Rouxbe.

Hi Carol -- I'm Lynn from MetroKitchen.com. Thanks for ordering from us. We appreciate you shopping at our site. We're also very glad you're enjoying the Rouxbe experience. We all love Rouxbe as well!
Please let us know if we can help you at any time.

Lynn

I have been looking forward to this program's initiation! I learned, long ago, that expectations are the warehouse of disappointments,so I'm just looking forward to an enjoyable program! I love to cook and I just want to get some fundamentals out of the way.

I am so excited that school is in session. I love to learn and what could be better than learning to be better in the kitchen?! A long-time life member, I saw the value of Rouxbe.com the second I visited the site, but secretly dreamed that someday it would be a cooking school. Just over two years later, IT IS! Let the fun, sharing, and learning begin!

Dave

Hi There, This looks fantastic! Can't wait to check it out. As a private chef who is pretty much self-trained, I often feel like there are vast holes in my knowledge. And while I have a lot of trust in my palate sometimes I need brushing up (or introductions to) techniques and methods that I just haven;t encountered. Any other private chefs have similar sentiments? I suspect yes! Anyway always looking to hear from other colleagues, etc..... marcbenjamin@gmail.com Marc

I've just recently retired and now have the time to pursue gardening and cooking. This is a great way for those of us in remote locations to experience expert instruction. I just made the laminated pasta last night and I really benefited from the detailed hints that are not in regular recipes. For example, I know that my dough would have been too wet if I had not known about the ideal "couscous texture".

I'm looking forward to all of the lessons.