Julia From Oregon
I am eager to learn better and more efficient ways of cooking and making things the correct way. I do have my own style of cooking and it is not always accepted by some people. I think I can learn more from the lessons taught.
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
I love to cook and when I got a chance with the free 14 day trial I had to say yes. I have always wanted to go to cooking school but couldnt afford it. So I am glad I can learn more and also test my knowledge that I already have. Cant wait to start lessons. :)
I have always loved to cook and learn. This cooking school gives me both and the information gives me the ability to use my new skills.
I can't tell you how exciting this is...I grow culinary herbs and have even more ideas on incorporating them into my recipes,
I do live in the middle of a large city and have a grandson who is in culinary school but appreciate the convenience of learning online.
Future lessons have me so excited!
Hi, I just signed up and Im excited about getting started. I've always cooked for familes and friends, or throwing surprised parties. This is something new to me, as far as this school, and I'm anxious to learn all that I can from Rouxbe School.
Hello, I am Gretchen. And I have had years and years of cooking
classes and done many elaborate dinner parties in my day. I still have much to learn from these videos. I refer to them regularly before one of
my soirees. This is a fabulous site and I love the recipes. Finally, I have not had to keep buying cookbooks with a vengeance!!!!!!
Hi I just started the free trail yesturday and already I like it. I am a proud mother of four wonderfull kids. I am a stay at home mom unable to work. I love to bake and cook. My boyfriend is a great man and we take turns cooking. we will both love to look at more on the site.
I have recently begun to really love cooking. I didn't learn cooking from my family. Learning from books, magazines and TV shows was hard and slow. Rouxbe seems to me to be the best place to get this information, in the best way and it works with my schedule and my learning timeline. Loving it!!!
Hello! I'm Susan. I've always loved cooking and baking while growing up. My husband bought a year subscription to Rouxbe for me as my birthday gift and absolutely love learning new things about the fundamentals of cooking. Let me just say i can make a mean batch of scrambled eggs now. : )
I stumbled on this site a few weeks ago through a google search on pan frying techniques, and it just so happened to be the sample lesson. I have always enjoyed cooking and I can follow a recipe just as well as the next guy. But I am looking to take my cooking skills to the next level. I do 90% of the cooking in our household and most of it is gluten free, save a meal here and there. I love including my 3 year old in the process and satisfaction a perfectly executed meal brings to me and my family. I am excited to learn all I can from the site and its members.
I'm brand new to cooking as a whole.. hatch really enjoying the challenge and the learning experience. I feel more empowered and accomplished with each new recipe I try. I also like being exposed to a more gourmet level of cooking and food possibilities.
I got into this after having gone through my life not knowing how to cook even the simplest of things, and the microwave, and pre made processed food has been my mainstay, unless I had a woman cooking for me at the time. With my gradual disillusionment with this level of knowledge, I finally resolved to learn how to cook for myself.
Looking for cooking schools online, that I could study from home, I found Rouxbe, and after tryi g a couple sample lessons, told myself if it worked, I would join.
As you can see the first recipes worked beyond my imagination. I especially appreciate the why behind the what, and the many examples, that show the good and bad related to a certain decision. This is the optimal combination of learning and application, and I am looking forward to becoming more self sufficient as a budding cook/chef
I'm 22 and, as of a year and a half ago, am out on my own for the first time in my life. I finished high school two years early (even got an honorary diploma 'with distinction') and began college to work towards a doctorate in Computer Science, but had to drop out early because of a medical condition that causes me to have seizures under fluorescent lights.
I fell in love with a girl I met online, moved to the other side of the country to be with her, and started my own company. I now have my own place, work from home, live just a couple blocks from the Pacific Ocean in beautiful and sunny San Diego, and am working to develop the skills to cook gourmet food for my girlfriend and I every night :-)
As someone with a disability, there are a lot of challenges for me to overcome. The secret is to be unconventional and creative, and to find the proper tools to compensate. For example, since I can't go under fluorescent lights, I can't go into grocery stores. My tools to overcome that are Vons home grocery delivery and farmers' markets.
I'm hoping that Rouxbe will be my secret weapon for learning how to cook like a pro without the need to attend a brick and mortar culinary school. While a culinary school might go into more depth, Rouxbe seems to cut to the core of cooking. If Rouxbe lacks anything, it's nothing that I, with my own ingenuity and two friends who are trained chefs, can't overcome. I'm very excited to continue my progress through the Rouxbe cooking school and look forward to getting to know you all better as we learn and grow together.
I'm joined recently. So far the information seems really good. Alot of information I've never heard before. The recommendation of 1 lesson a week doing exercises and example recipes sounds like a good approach. My initial plan though, is to do a relatively quick run through all the video classes, and most if not all the tips, to establish a reasonable knowledge base, then start the recommended path.
It should be a fun journey.
Harry here, I have been with Rouxbe since last August 2011. Since I met my partner 29 years ago I have been cooking for someone other than myself. Have taken classes in chinese cuisine, joined cooking clubs and basically taught myself how to cook. I am not looking to start a new career being that I am now 60, but that I want to be able to feed my family and friends with the best I have to offer. To give my Best!
Looking forward to working with the staff and all of you on line.
They say to take your dreams & make them a reality.I always wanted to learn to cook like the chefs on TV, but didn't have the funds to go to cooking school, but then I found Rouxbe. Guess what, my dream is going to become true.
I've made my first Cheese sauce last night & it was to die for.
Rouxbe, you are the best.
Thanks to all the staff & keep up the good work.