Plant-Based Professional Certification Course
Led by world-renowned plant-based chef educator Chad Sarno, this ground-breaking certification course is the most comprehensive plant-based course ever put together. We're teaching an ARMY of plant-based educators to take the world by storm. Dare to accept the challenge and join us?
Chad brings over 15 years of health-focused culinary and educational experience to Rouxbe. Most recently he was the senior culinary educator for Whole Foods Market’s Healthy Eating Program, where he also helped launch company-wide wellness programs. Chad has contributed to numerous cookbooks and publications, and is a frequent guest on dozens of food-focused television and radio programs globally. He co-wrote Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution, with Kris Carr, which immediately landed on the New York Times best-seller’s list. Chad’s focus for Rouxbe is to develop the plant-based and wellness-centered courses that empower students to take control of their health, starting in the kitchen.
Ken, a chef educator and food anthropologist with 18 years of broad industry experience, oversees Rouxbe’s cooking course curriculum development and recruitment. Recognized for his expertise in education and training, food culture research, health and wellness and product development, Ken nevertheless considers himself a lifelong student of every aspect of food.
Ken has held top-level management positions at well-respected culinary academies including Le Cordon Bleu Schools North America, Chefs.com, the International Culinary School at the Art Institute of Portland and the Natural Epicurean Academy. As a volunteer, he served as board director of the International Association of Culinary Professionals (IACP) and is currently a trustee and chair of The Culinary Trust, IACP’s philanthropic partner.
Ken studied the anthropology of food and developed ethnographic research methods to understand how people learn to cook. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin.
Dawn is a co-founder of Rouxbe and a content guru with more than 15 years of professional food and beverage experience. She is passionate about understanding food: where it comes from, how it is grown and treated and, most importantly, how it affects our bodies and minds.
At Rouxbe, Dawn leads the production and instructional teams. She is also the friendly voice whose narrative brings Rouxbe’s instructional videos to life. When asked what the best part of Rouxbe is, she said, “I love sharing what I know with our students. But the best part is how much I get to connect with and learn from them. I am energized being part of a process where everyone grows.”
Dawn graduated with honors at the top of her class from the Pacific Culinary Institute in Vancouver, where she later became a culinary instructor. She has also held positions as a cook in top restaurants and hotels such as the Fairmont. Prior to co-founding Rouxbe, she co-owned and operated a successful film catering company, where she planned menus and cooked for more than 250,000 cast and crew.
Jon graduated with honors from the Culinary Institute of America. He has held management positions at several large hospitality organizations and most recently served as the President for both the Portland and Scottsdale locations of Le Cordon Bleu College of Culinary Arts. Jon was also the former C.O.O. for Laughing Planet Cafe, a chain of twelve restaurants under two brands, Laughing Planet Café and Dick’s Kitchen.
Jon joined the Rouxbe team specifically because he saw the powerful connection between online learning and culinary training. The future was moving online and he wanted to marry his interest and passion for the hospitality sector and education under the comprehensive online training solution developed by Rouxbe.
As CEO, Joe oversees everything at Rouxbe, the online cooking school he created with Dawn Thomas, “to get people back into their kitchens, cooking more and cooking better.”
With 27 years of experience as a culinary professional and entrepreneur, Joe has developed expertise in operations, strategy and leadership for large-scale catering, culinary instruction, restaurants and hospitality, and transportation. He has founded and run three successful businesses over the past 15 years, leveraging both his talent for HR, strategic execution and technology and his incredible passion for food, decision trees and design.
Prior to founding Rouxbe, Joe and Rouxbe co-founder Dawn Thomas owned and operated a specialized mobile film catering operation that they built from the ground up, serving more than 250,000 cast and crew members. In addition, Joe built an alternative-transportation consulting firm that provided strategic planning for complex transport issues faced in urban environments.
Student Services Team
Rouxbe Medical and Wellness Board
Scott Stoll, MD
John La Puma, MD
Neal Barnard, MD
David Huneycutt, MD
Michael Klaper, MD
Michael Greger, MD
Interested in plant-based culinary education but not quite ready to make the jump?
Join our plant-based groupies newsletter and we'll keep you up to date. Chad will also send you links to free video recipes from time to time.