Attract, develop and retain a qualified team.

This flexible, affordable and scalable online training program ensures cooks excel in your kitchen – and in their career.
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Rouxbe is trusted by clients and students around the world

700K
Students
180
Countries
15+
Years of Experience
2000
Professional Kitchens

Rouxbe is proud to partner with Hyatt to offer foundational and advanced culinary training to your team

110 hours culinary foundations curriculum
Modularized curriculum with the ability to select the content that best fits the needs of your program
High-definition instructional videos, interactive activities, and assessments
Easily assign individual lesson to your staff for quick learning
Learner and administrative dashboard for progress and engagement reporting
Recognized by the ACFEF, WorldChefs, and ACE as an approved program
Multilingual supporting English, Spanish, French, Mandarin, Arabic
On-going support for chefs and administrators from on-staff Rouxbe support team

Culinary Content

With over 300 culinary technique videos to choose from clients have the option to follow existing curriculums or to create custom learning paths for the location, station or individual. 
  • CULINARY FOUNDATIONS
This program provides comprehensive culinary technique training to your kitchen staff and focuses on universally taught and adopted culinary techniques taught in traditional culinary schools all over the world. Upon completion, your cooks will be well down the path of building a strong culinary foundation necessary to excel in your kitchen and their career.
Knives, Knife Cuts & Knife Sharpening
Selecting a Knife Set
Proper Knife Handling
Handling a Chef's Knife
Cutting with a Chef’s Knife Sharpening Your Knife
Food & Kitchen Safety
Food Safety
Handwashing
Buying & Storing Food
Preparing Food Cleaning Up Kitchen Safety Basics
Dry-Heat Cooking Methods
How to Pan Fry Pan Tossing
How to Sweat How to Sauté Searing
Breading & Battering
Shallow Fry & Deep Fry
How to Stir-Fry
Moist-Heat Cooking Techniques
Submersion Braising
Stewing
Pot Roasting Steaming Pressure Cooking
Stock Fundamentals
Fundamentals
Dark Stock
Short Stock
How to Make Broth
Veal & Beef Stock Plant-Based Stocks
Seasoning
Basic Seasoning
Brining
Herbs
Marinades Fats & Oils
Acids: vinegars, alcohol and citrus
Plating
The Basics of Plating
Nutrition in the Kitchen
Basic Nutrition
Diets and Dietary Restrictions
Basics of Cooking for Health Support
Salads & Vinaigrettes
Salad Greens
Selecting & Preparing Vinaigrette Basics
Vegetables
Vegetable Pigments
Cooking in Water
Steaming Vegetables
How to Roast Vegetables
How to Purée Vegetables
Eggs
Boiling & Scrambling
Frying, Basting & Poaching
How to Make an Omelet
How to Make a Frittata
How to Steam Eggs
Soups
Broth-Based Clear Soup
Stock-Based Clear Soup
Roux-Based Soup
Starch-Based Thick Soup Consommé
Sauces
Béchamel Sauce
Velouté Sauce
Tomato Sauce
Butter Sauce
Hollandaise Sauce
Demi-Glace
Pan Sauce
Plant-Based Sauces
Rice & Grains
Steaming & Boiling
Pilaf Method
Risotto Method
Varying Risotto
How to Cook Grains
How to Make Polenta
Legumes & Pulses
How to Cook Dried Legumes and Pulses
Pasta
How to Select Pasta
How to Cook Pasta
How to Make Fresh Pasta | Laminated Pasta
Meat
How Heat Affects Protein
Premium Cuts of Steak
Prepping Steaks
How to Cook Steaks
How to Roast Prime Rib
Poultry
Poultry Fundamentals
Roast a Whole Chicken
Enhanced Roast Chicken
Fish
How to Buy & Store Fish
Cooking Fish
How to Pan Fry Fish
Baking Basics & Breads
Baking Basics
Wheat & Gluten
Quick Breads
Making Bread
Stages of Bread
Making How to Shape an Epi
Pastry Basics
How to Make
Pâte Brisée
Pâte Sucrée
Pâte à Choux
Crêpes
Custards
Soufflés
Chocolate
Basics of Quality Chocolate

Welcome to Rouxbe

Features

Program Customization
In addition to providing online culinary training we can upload and host company-specific content ranging in topic, accommodate your branding specifications, integrate with other platforms and offer learning paths if needed.
Reporting & Program Evaluation
For multiple property clients, reports can be generated by month, by property and/or property region, and even by brand (if applicable) indicating new locations as they join the program, aggregate month-by-month summary of engagement, course completions and student evaluations.
Assessments, Certifications & College Credit
Assessments provide employees with feedback and a sense of professional development as they progress through the course. Automated Rouxbe-graded assessments include online quizzes, text and photo submissions and we encourage live-graded activities where cooks demonstrate competencies to kitchen supervisors.
Health & Wellness Training
Our curriculum covers traditional professional cooking school material and also teaches next generation cooks nutrition and dietary concepts that meet the demands of today’s health conscious clientele.
Testimonials
"We are always looking to upgrade our food and beverage offerings for our valued guests, and to do that, we have to provide exceptional training programs for our culinary associates. Rouxbe is the best solution, as the self-paced online platform and culinary training curriculum is ideal for our staff who come to us with different levels of experience. Each course comes with lessons that our employees can immediately apply to their jobs."
- Dr. Scott D. Miller, President, Virginia Wesleyan University
"With their long track record of teaching students online, along with their stellar reputation, Rouxbe is the perfect match to bring Jacques’ wealth of culinary content to the world."
- Rollie Wesen, Executive Director, Jacques Pepin Foundation
"Rouxbe has a proven track record of providing a solid culinary education online, and we believe the platform will provide even more opportunities for students to learn fundamental pastry skills to help them both establish and enhance their careers."
- Sebastien Cannone, MOF, President, French Pastry School
“Once it was mandated that classes be taught online this fall, we realized that courses with lab requirements, like our culinary programs, would be especially hard to recreate and set out to find a solution. By working with Rouxbe, we are able to teach and support our students effectively.”
- Audrey Le Baudour, Regional Director - Employer Engagement, California Community Colleges 
"Rouxbe has created an exceptional culinary training tool that can reach aspiring chefs on a scale not previously thought possible."
- Marcus Samuelsson, Award-winning author and Chef
"We are excited to provide VWU students access to the Rouxbe platform, and all of the benefits the program provides. Our students who complete the program will be well-versed in culinary foundations, along with more recent trends in the professional kitchen, including plant-based dining, limiting waste and ensuring the seafood being served is sourced sustainably."
- Dr. Scott D. Miller, President, Virginia Wesleyan University
"Never in my four decades of culinary education have I seen a resource with Rouxbe's potential to transform the way students learn."
- Richard Grausman, C-CAP founder and James Beard Award Winner
"We are always looking to upgrade our food and beverage offerings for our valued guests, and to do that, we have to provide exceptional training programs for our culinary associates. Rouxbe is the best solution, as the self-paced online platform and culinary training curriculum is ideal for our staff who come to us with different levels of experience. Each course comes with lessons that our employees can immediately apply to their jobs."
- Eric Shoemaker, Corporate Director of Food & Beverage, Cherokee Nations Entertainment

What Our Clients Are Saying

99%
Think Rouxbe would be helpful as a training resource
96%
Recommend Rouxbe as a training tool
85%
Think Rouxbe is better or way better than training offered on the job

Start Training Your Team Today!

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