Rouxbe Launches Live Series Focused on Food Diversity

The program is designed to hold a space for dialogue around broader themes and topics related to food and people from various backgrounds and walks of life. 

VANCOUVER, British ColumbiaApril 23, 2022 /PRNewswire-PRWeb/ Rouxbe, the leading online culinary school, launched a new Live Series, Pull Up A Chair, focused on food and the rich diversity that surrounds what we eat. In each episode, the Rouxbe team leads discussions with various leaders in the food space and touches upon the topics of equity and inclusion throughout the broad landscape of what we eat.

The next episode will kick off Wednesday, April 27th at 11 a.m. PST, with guest Enrique C. Ochoa, a professor of Latin American studies and history at Cal State Los Angeles. The author and editor of multiple articles and several books, Ochoa’s research focuses on Mexican and Central American history, food studies, Latinx studies and immigration. During this conversation, Ochoa will dive into the global climate impacts of food policies and how they affect the local communities and cultures and most importantly, how we can address climate change and the threats facing our global food supply chains.

You can register for this session in advance here.

“The idea for the Pull Up a Chair series of live events at Rouxbe came internally from team members Adante Hart and Eryne Zerihun, along with a desire to promote food industry engagement and to encourage conversations about inclusion and diversity across the food landscape,” said Ken Rubin, Chief Culinary Officer at Rouxbe. “It is our hope that the experiences of the team inform and inspire others and prompt action toward meaningful change – whether on an individual or broader industry scale.”

The first episode of Pull Up a Chair focused on food literacy, Black history, and Black food with Chef Njathi Kabui, with discussions around Chef Kabui’s personal odyssey through food, how he started a food literacy center in his home in Kenya, and how he engages in social and political discourse through what he calls Afro Futuristic Conscious Cuisine. Chef Kabui is ranked as the top chef in sustainability in Africa. You can view that episode here.

The second episode is centered around Food, Power, and Gender with guest Jamila Robinson, Food Media Editor for the Philadelphia Inquirer. Robinson discussed the role that media plays in food, the visibility and climate of Women and Persons of Color trailblazing through the glass ceiling, and her vision for building a more socially and racially equitable restaurant world.

To learn more about Rouxbe, please visit

About Rouxbe

Rouxbe is 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. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.