So... what do you all think? Please share your comments with the team. Good or constructive. We love it all.

So far so good. It's been fun and interesting. The only things I would suggest so far are: Tougher and more indepth quizes. You give so much information that is never tested on and the quizes are pretty easy. Second I wish we could purchase additional paper based guide, manuals, follow alongs to go with the courses. That way we could take notes or have reference materials at our finger tips rather than just online. For example many things I've tried for myself in the kitchen but it is kind of hard to make print outs or to write down all my notes to take to my kitchen with me.
Anyway keep up the good work.
Thanks,
Terry

I find it a blast and very encouraging. I am leaving a section feeling and saying to myself "I can do this!" and I want to start making something of the practice sessions.
The tests are fine. If you did not pay attention your scores will be unsatisfactory.
The point is, I want to learn to create exceptional meals and not have a good score card.
I love it and I am addicted.
Thank you guy's. Very much!
Klaus S

My knife skills have definitely improved after watching the knife handling lesson. However, will there be a video on sharpening knives with a whetstone?

It was a great experiece completing the initial curiculum lessons. Learning was easy and certainly a lot of fun.
I believe that your new "weekly" format will be a further enhancement to the project as it will allow for less pressure to get finished and move on to the next lesson.
I am so very thankful that you provided this program.
Sincerely
Christopher

Tara M (http://rouxbe.com/foodies/16154) says:
"I've managed to complete, so far - salad greens and dressings, knives and knife cuts and making a basic white stock. I had no idea how the school would work but now that I'm in it and actually doing it, I am impressed. I find the whole process very professional, informative, easy to understand, and above all, an intelligent design. I really appreciate the format. Not only are the instructions thorough but the 'why's' (the science), behind what we do is the added and very important bonus for me. Nothing really makes sense, (for me anyway), without a meaning.

Like many others here, I suspect, I don't have lots of time. I've got other daily stuff to do and I only have so much energy to do it all. I love the fact that I have control over when I do the lessons and the practical application.

Thanks Rouxbe team. Great Work! ;)

Tara"

I wasn't sure if I was going to like online cooking school, but I am really enjoying this! I like Terry M's suggestion about offering a manual or guide.

Really this is a great cooking experience better than I have think it was gonna be! I´m very impressed about the quality of the drill and the many opportunities to express yourself and communicate with teachers and classmates. Related to the additional material following courses I agreed with Terry M., It´ll be helpful to have the chance to purchase writing material such as guides or manuals, also I think it´s too much information on the drill that you never tested.
Thanks

I couldn't agree more. We are working on this but it won't be happening right away as we are working on some other important cooking school features. But it is coming.

Also, Lila, could you tell me a bit more about what you mean about "too much information on the drill that you never tested". Not sure what exactly you mean here but I would like to better understand it.

Many thanks.

I was so excited when it was up and running. I really love it. I love to cook; but with this cooking school and can actually learn how it is done by video and just listening. I have been improving my knife skills more and more. I totally love dry heat cooking methods. Been able to give up my non stick pan and use my great All Clad skillet and cook it it with out food sticking.
Keep up the good work. Thanks so much for this program

I cook for a living in Seattle. I have learned a lot from your school; a certificate would be great for documenting the hours of training and testing.

Since participating in Rouxbe Cooking School I find I am not using my cookbook collection for recipes as much and prefer to freeform-cook based on the skills I have learned. It is so much more fun to use recipes as inspiration and then just get in the kitchen and create something that I want to eat. It’s a great program that has done more for my cooking skills than any book, TV show, or evening class I have taken. Thanks!

Rouxbe is really wonderful. I've worked in software for a number of yearsnow, and I've got to say it's extremely rare to see such a great concept.

Technology's promise is to improve the quality of all of our lives, and
Rouxbe definitely delivers - the proof is on my dinner plate!

I've loved the cooking school so much that I'm actually looking forward to cutting onions these days. Cutting, cleaning etc, that was easily the drudge of cooking has become so much fun these days--not to speak of cooking.

I've also bought three Global knives as a result. And am considering buying stainless steel cooking pans (instead of just the non-stick). Every thing I cook these days is like a science project these days, and I love it.

I love the angles of the videos, the lighting, the swift 3-4 second changes in the video technique, among other things. You've put together an outstanding product, and probably the only downside is that I have to go online every time I want to review something.

But all in all, the cooking school is awesome. Makes me want to visit the Rouxbe studio and watch how each video is made in the first instance.

The little things like the rolling technique, the water test etc are very, very important. And I'm glad you're not overlooking it, and here's a nudge to make sure you don't overlook them in future.

Rouxbe is a great website along with the online cooking school (although I am still 4 lessons behind). I've been to cooking school but there are some things that they don't teach you in the actual school itself that Rouxbe emphasizes. The cooking school is indispensible. You can watch the videos over and over again. You can't do that in culinary schools where there are many students but not enough instructors to go around. Although you can learn a lot of the techniques in a professional kitchen, Rouxbe is still one of the best things that happened in my life.

I wonder if there's a more printer-friendlier version of the recipe where I don't have to waste a lot of paper.

I am teaching a basic cooking class to a group of middle schoolers and we have used many of the techniques and drill downs in our kitchen demonstrations. I appreciate the fundamentals being taught as well as the easy to understand explanations. One of my students has requested "decent knives" for Christmas!

At home, I have been savoring every lesson and mastering the elements before moving on to the next topic. It has lived up to my expectations. The information is so useful in every day cooking and I find myself working in the kitchen with more confidence.

Some suggestions:
A section about substitutions: flours, leavenings, dairy, sugars....

A list of "must have" cooking essentials and why would be helpful. A list of "must have " cook books would be great as well.

I am really interested in learning more about deepening/adding complexity of flavors to foods. Since I am an extremely picky eater the more I have to play with the better.

Lastly, the scrambled eggs were not my favorite. I think the "creamy" texture was not a pleasant texture. Back to my fluffy curds!

...for only one year. I wish I had chosen the lifetime membership instead of the annual. I really love the CS, I have learned so much. More than I could have imagined. Everything is so clear en if I have questions they are answered almost immediatly. Keep up the good work!

What an amazing experience it is to go through the lessons. I just hope that the feedback here isn't indicative of the actual amount of people who went through the cooking school. You guys did a great job and I sincerely hope that your efforts will be well rewarded.

I think the skills I have learned through this service can be explained best by the feedback from one of my dinner party guests:

"that. was. delicious.

it made the Last Supper look like airplane food. "

I am currently working on getting my journeyman's papers and find this site very informative and helpful. Can't wait for more cooking school lessons to come out! Also, the recipes are amazing and I have already made a couple and they were delicious! Great site and amazing work, keep up the good work!

I have been a career person for over 30 years and finally decided to learn to cook at the much joy of my husband!
I have watched chefs for many years and had always wanted to learn to use knives in a professional fashion. Thanks to Rouxbe, I can now proudly and efficiently use my new knife set (gift from husband). Next week - sauces! Thank you, your the best.

Overall, I love this site. The quality of production and instruction is fantastic - I hope you are having as much fun running your site and business as it looks from the outside. You should be proud of the site and a growing community of fans.

The addition of the cooking school takes it to a whole new level. I had attended the superb NWCAN foodie course about two years ago and was aware of some of the techniques and tips that are covered in the school but this takes it to a new level. Congrats and thanks, I'm a huge fan!

Unfortunately, I find myself neglecting my actual schoolwork in favor of the cooking school. I rationalize this by telling myself it is better than watching "the office" in its entirety for the 3rd time. I do wish the quizes where a bit more in depth, also what exactly is this Technique Tuesdays business, I'm a bit confused. Regardless, you guys have won me over! By the way, props on having Mario Batali present on the sight... my culinary idle

First off...thanks so very much!

As for the quizzes being more in depth, perhaps in the future. Our goal with the quizzes is simply to help re-enforce the key points. It is intentionally not too challenging because cooking really doesn't have to be challenging. If you do well on the quizzes, trust that you know the information and that you will do well in the kitchen.

I also think that there are those out there that even find these too much to do...with busy schedules and all. Plus they don't have someone to say..."have you studied, did you do your homework" etc.

Technique Tuesdays are just our way of alerting our users to "this week's school lesson". Every (with some exceptions) Tuesday we release a new lesson to the Rouxbe Cooking School.

So glad you are enjoying and using Rouxbe...glad to have you aboard!