Enjoying a more lively cookbook!
I am enjoying the self-directed lessons. I focus on meat-minimal cooking, and this gives me the chance to pick & choose. Thanks!
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
This is John Mays' wife again, My name is Julie May. I will be helping him out with these classes when he is at home and has time to get into it. I appreciate all the warm welcomes from all of you, look forward to learning with you all.
We do not really focus on calories or nutritional information as we focus on the skills and techniques behind cooking and recipes. Although we have many great instructional recipes we are not a recipe site. Once you learn how to cook you are then free to change recipes to suit your health needs. Cheers!
I've just recently signed up and am excited to begin. I do catering for small parties and a lot at work. I am ready to begin learning new things. I have been an avid cook for many years. My great grandmother taught me the love of cooking when I was just a child. This is a fantastic opportunity for me as I have always wanted to go to culinary school.
Hello everyone! I'm Echo from Taiwan! (in case you don't know where it is, it's an island just below China...with a whole lot of political issues going on as China trying to claim us as part of them and we say no...lol). I've been dying to cook some western-style food and so far the cookbooks I bought have been no help at all :(. So glad I found the site! So far I've tried out the chocolate torte, lemon coriander shrimp and slow-roasted tomatoes, all came out awesome!! the steak lesson was awesome too! Finally made a decent steak! I've been married for three years, and my husband said I made some of the best dishes since I've joined rouxbe (and thanks to him for paying for it). Can't wait to try out many other recipes! thank you rouxbe staffs!!
I'm Robert and have been using Rouxbe for a while now. I have been involved in the culinary arts for most of my life. I've worked professionally since 2001 when I decided to follow a dream. Although I had cooked for family and friends since quite young I always wanted to test my skills in a professional kitchen. I've found Rouxbe to be very useful to enhance my skills and learn things that improved my abilities. It was well worth the price of admission, so to speak, and will continue in the Rouxbe community until they drag me kicking and screaming into that big kitchen in the sky.
A chat back to Juanita W and Linda C.-I grow an herb tub right outside the kitchen door every summer and it is great. It has about 3-4 kinds of basil, thyme 3-4 kind, oregano, sage, tarragon, flat leaf and curly parsley, and two kinds of chives and two kinds of rosemary. in a 16-inch pot. It is wonderful just to walk past and rub the leaves. I use it to cook with and make table-scapes when I entertain and in flower arrangements. Some herbs and vegetables produce more when they are harvested on a regular basis.
I want to try dill this year. I am trying a hydroponic herb garden this winter. I treated myself to it for Christmas. I set it up last Thursday and it has already sprouted, I keep you informed. I'm excited about the garden and the courses at Rouxbe. I had a hard time tearing myself away from the lessons once I got started the other night...
I am also here from CCOA/ I have been cooking for years, and have been told I was a great cook, but I have learned so much in such a short time through Rouxbe. The basics like when making broth, just a gentle simmer, no boiling, who knew!? This is all so helpful and it all has real reasons for what you do. I am throughly enjoying learning these basics. Thank you for the opportunity because I am sold on these lessons~~It is a win-win!!
I'm also a Cooking Club of America member trying out your cooking school online. Have done one lesson and am already learning!! Great close up shots of the demos!
I'm hard of hearing,so I have to have the volume full blast to hear the instructions.
One suggestion I have is that the instructions be put in closed captioning.
Thanks for the opportunity Rouxbe and Cooking Club!!!!!
What a wonderful site this is, I must say. Never did I think that I would have to learn how to heat a pan as part of a cooking course! How nieve I am. Just because you can follow a recipe does not mean you can cook...just that you can read :). The videos, quizes, tips, and techniques are marvelous here and makes learning very exciting. I am truly considering joining to further educate myself in the "art" of cooking. Thank you for this wonderful site...
I made this last night and man was it good!! My family raved about the chicken, we have even come up with other things that we can put the left over paste on!! They put it on eggs in a tortilla and said it was fabulous. I am very happy with this site. Can't wait to learn more!! ( Oh this is Johns' Wife Julie) Thank you Rouxbe!! He also thanks you, He is slowly starting to learn the things i am learning.
Thank you for the opportunity to try the Rouxbe cooking school. I have been cooking for over 30 years and am finding some very useful information in the lessons.I have been practicing the techniques I have learned to date with great success. Looking forward to the next lesson.