Dawn,
I believe you have it just right. I look forward to the lesson and enjoy completing it and then testing my understanding with the quiz. I hope the program never develops into a diploma quality course where the requirement would change to completing the course rather than just having kitchen fun and learning something in the process.
What you have done in this school is truly appreciated.
Christopher

I am so happy that I made a purchase at Metro Kitchen and they introduced me to your site. I love to cook and was looking all over the web for this type of site. I never imagined finding a site so informative and easy to follow. My cooking skills have greatly improved. I am so looking forward to the new lessons. Do you know when these will be available. I realized today that my membership has lapsed and will have to set up a subscription. I absolutely love your site!!

Hi Grace,

Glad you like the site and that it is helping you in the kitchen. We released the first lesson on making broth-based clear soups just last week. Here is the link in case you missed it: Broth-Based Clear Soups

Happy Cooking!

First off, I'd like to wholeheartedly agree at how useful and influential the Cooking School has been to our household's cooking. Our fundamentals have changed to the point where we are experimenting with more confidence, and every meal that we've made since adjusting our technique has benefited.

What I'd love to see in lesson overviews are prerequisites - other lessons that you consider to be mandatory or highly recommended before the current lesson is attempted.

For example, your latest batch of lessons on soups would lead me to believe that I should take all the stock and broth lessons first...but it would be great to have that extra reminder from Rouxbe that that's the order that you would recommend.

We agree. At present, the prerequisites are listed below the main topics' player. This really isn't the best place for them. So we are moving them to the Goals' tab on the very first page in the cooking school to inform students on what is required prior to embarking on the current lesson.

Thanks for the input.

I read about this site in a recent blog article and I have to tell you, this is like a God send! This is by far, the BEST culinary resource to-date on the web. Thank you so much and hope this site thrives for a long long long time!

Culinary school may be a wonderful learning experience, but Rouxbe is no slouch either! I wish I could go to culinary school, but it is not a possibility right now - maybe in the future. But the great thing about this online cooking school is that I can stop the video, so I can take notes, go back to pick up something I didn't quite get, review over and over until I am satisfied that I got the lesson. I can fit in the practices to fit my schedule. I only wish I had the time to do more of the practical work. The one thing it lacks is the one on one with the instructor in a structured environment, but otherwise the experience is exactly the same as going to school. It is learning from knowledgable professionals. Well worth my time and money.

I have always loved to cook but have been mystified by some of things I see the pros do. I literally stumbled upon your school using stumbleupon.com and it happened to be the week you were offering a lifetime membership for the price of an annual. I took three complimentary lessons and was hooked. It was/is the best money I have spent and I've had a great time trying your recipes and techniques.

Please try to include a lesson or mention recipe adjustments to fit servings. I brined a single pork tenderloin using your recipe that made brine for three tenderloins figuring ratio of salt to water to sugar would create the same effect as if I had cut it by three. Way salty - but moist. Guess I should get out of the kitchen, eh?

Anyway - love the school, looking forward to a lifetime of lessons and recipes.

I am young. Yes, a teen. I love to cook, and I love Rouxbe. I'm learning so much. But I really feel as though a lesson is needed on spices and how to pair them with food. I understand that it is a personal choice, but I really feel under-adequate in spicing areas. Thank you for the salt and brining lessons, but more would be nice. Wine pairing would be great too( I don't drink, but my critics(parents) do.)

Cookery School "Rouxbe"... I have a lot of time to the Internet. Such schools - unit! But! "Rouxbe" differs from all of them... large amounts of knowledge, simplicity and accessibility ! Thank you very much!

While I still dearly love my old cooking school text - I call it "The Big Lebenski"...(it's the On Cooking text) - I really love being able to work through sections when I can afford to apply and practice the methods and techniques rather than more abstractly going through them. My wife is also loving the experiments. ;)

One thing I noticed recently, where I could formerly track my progress by seeing little green checkmarks next to the sections I had completed, now it seems to only be recording which videos I have watched. Am I missing something simple..which is likely?

I believe this was/is an issue with one of the latest versions of firefox. We are looking into it Anthony. Cheers!

Rouxbe is just like culinary school, except for the classroom and pressure from the kitchen performance side. The best part is there is no pressure to out perform others. Rouxbe is for the individual to learn at their pace and desires. Also, it is the best for those who have finished formal training some time ago. One can sign-in and get the current trends, tips, and reviews of how it's done. Most importantly, no one is left alone. The Rouxbe Staff is terrific, helpful and inspirational! Where else can one go and feel completely welcome and at home with other pro's and foodees'? I recommend Rouxbe to anyone who is interested in improving their culinary skills, knowledge, and understanding of all foods. I do agree with others, who have spoken here, about receiving some type of credit for the time spent learning. Regardless, I can not thank Rouxbe enough for their leading edge professional dedication, work ethic, performance, and desire to help others within the culinary world whether professional or novice. Again, thanks Rouxbe, your the Best!

The quality of video, detail, and technique are fantastic. I find myself wanting to get on the computer everyday to learn something new. Everyone thought I was a good cook before - I'm hoping to raise that to "THE BEST" after I finish all the classes.

Keep up the good work.

I'm thankful to have been given a chance to try this website. I'm an advanced cook, though not formally trained. The first thing I wanted to see is if you had videos on making my own pasta, as I just purchased an Atlas pasta maker. I loved the videos...both learning how to make pasta by hand and with a food processor. Bravo!
I'm very comfortable with my knife skills, grow my own herbs, and am comfortable making sauces, working with yeast and I'm not afraid to use spices. So, um, there is one thing I need more help with-- learning how to properly cut up a whole raw chicken! Did I miss something, or is that not one of your videos or classes? I ask my butcher to do it, but I think it's a basic skill that I'd like to be able to do myself. Thanks!

D'oh! I found "How to Butcher a Chicken". OK, I'm going in and conquering this now. Yay!

This website is so beautiful. I purchased a lifetime membership and haven't looked back. Even when I'm not cooking I like to watch the videos to learn, to be entertained, to be inspired. I love the voice, the look of all the beautiful ingredients and equipment. Perfect.