December 9, 2019
The celebrated chef instructor joins the leading online culinary school to further accelerate innovation in culinary education
Rouxbe, the world’s leading online culinary school with over 530,000 students across the globe, is pleased to announce that Chef Scott Samuel has joined the company as Director of Culinary Enterprise. Spanning nearly 30 years, Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development.
Prior to joining the Rouxbe team, Samuel served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Samuel was responsible for all things culinary within Zipongo, from working with enterprise clients to teaching cooking classes and developing recipes that are both healthy and taste amazing.
“I’ve long admired Rouxbe and what they’ve been able to achieve—providing unparalleled access to culinary training in a way that is accessible to anyone, anywhere,” said Samuel. “I am looking forward to working with the incredible team they have created, and to dive in and create even more opportunities for professional and home chefs to further their abilities in the kitchen.”
Samuel previously worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program. During that time, he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. He also played a key role in developing and promoting the CIA’s Menus of Change Principles. These guidelines—which help chefs, restaurateurs and other foodservice operators integrate optimal nutrition into the dishes they serve—have been assimilated into the menus of chain and independent restaurants as well as colleges and other institutional food service operations across the country.
“We are thrilled that Chef Scott has joined our team here at Rouxbe,” said Ken Rubin, Rouxbe’s Chief Culinary Officer. “His leadership in the industry, experience in the digital space and focus on innovation will help guide our strategy as we expand and enhance what is so beloved from Rouxbe today: providing lessons in foundational culinary techniques, from anywhere, at any time.”
Samuel earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University, and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. His initial training as a chef began at (the former) Gerard’s Relais de Lyon, in Bothell, Washington, where the two chefs gave him a hands-on education in the art of French cooking.
Rouxbe, the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident – even healthier – cooks in kitchens around the world. With high definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Over 110 hours of foundational training are available in English, Spanish, French, Mandarin and Arabic to hundreds of thousands of cooks in 180 countries. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.
For more information and the latest news about Rouxbe, please visit http://www.rouxbe.com.