With brick and mortar culinary schools closing their doors around the world, online learning is becoming the new industry standard for those seeking to learn foundational culinary technique. With high definition videos, world-class instructors, peer support and interactive assignments Rouxbe has set the bar as the new standard in culinary education since 2005. We train hundreds of thousands of cooks in 180 countries, and we are just getting started.
About us
The future of cooking
Rouxbe has created an exceptional culinary training tool that can reach aspiring chefs on a scale not previously thought possible.
Marcus Samuelsson
Student-centric mindset
With a team made up of former presidents, chief operating officers, school administrators and lead instructors of brick and mortar professional schools, serving our students is a way of life at Rouxbe. We are highly-focused on bringing you the best training available – and it is completely online. Whether you are a home cook, culinary student, professional chef, nutritionist or someone in between, we have something for you.
The story behind the name
In 2005, we set out to capture the curriculum of a professional culinary school, in high-definition video, and deliver it online to home and professional cooks across the world. Originally, we built a touch screen driven device (basically an iPad before it existed) and called it "Ruby". Ruby was your "in-kitchen friend" to guide you to cooking success and better health. Interestingly enough, few investors thought that anyone would buy a piece of hardware and then pay for content. Go figure! We dropped the hardware component and focused on developing premium instructional content that was available completely online and that's when Rouxbe was born. Sorry, Ruby. (Not really.)
ROUX – [pronounced "roo"] is a transformative mixture used in classic cooking to turn a liquid into a soup or sauce.
BE – to live or exist
Together, it's about transforming how you live.
INDIVIDUAL TRAINING
Educating home cooks, professional chefs, nutritionists, health coaches and everyone in between to become better cooks, or to help someone else to.
INDUSTRY GROUP TRAINING
Providing a world-class culinary training program for kitchen staff that meets the needs, schedule and budget of the client. Take your staff to the next level.
HEALTH & WELLNESS PROFESSIONALS
Providing a cooking and nutrition course for healthcare professionals and corporations to offer patients or employees to transition to a healthier lifestyle.
Meet our dedicated team
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Gary Apito
Chief Executive Officer
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Peter Bonet
MSC Lead Chef Instructor
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Patrick Britton
Director of Post Production, Broadcast & ML
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Fran Costigan
Director of Vegan Baking & Pastry Arts
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Beth Dugan
MSC Instructional Developer
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Ryan Falconer
MSC Logistics Instructor
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Autumn Starr Gray
Vice President of Sales
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DeAnn Herringshaw
Student Support Specialist
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Derwin Hill
MSC Logistics Instructor
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Isis Kearney
Controller
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Sandra Keelin
MSC Registered Dietician
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Dan Marek
Director of Culinary & Development | MSC Technical Writer
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Randall McNamara
Vice President of Government Affairs | MSC Program Manager
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Lindsey Neidig
Chief Marketing Officer
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Char Nolan
Chef Instructor
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Shannon Nuckols
MSC Logistics Instructor
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Adam O'Connor
Chief Technology Officer
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Ken Rubin
Chief Culinary Officer | MSC Alternate PM
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Scott Samuel
Vice President of Culinary
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Demetra Stamus
Director of Apprenticeships
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Daniela Tovar
Director of Media Production
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Andre Ward
MSC Food Service Instructor
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Mitchell Watford
MSC Chef Instructor
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Kevin White
MSC Food Service Instructor
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Eric Wynkoop
Director of Culinary Instruction | MSC Instructional Developer
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Eryne Zerihun
Account Manager
Our founders
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Joe Girard
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Dawn Thomas
Our investors and advisors
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Yves Potvin
Investor | Board Member
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Lee Ann Daly
Board Member
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Stewart Butterfield
Investor | Advisor
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Allison Gage
Board Member
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Scott Staff
Business Development Advisor
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Warren Carr
Investor | Production Advisor