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Do you have recommendations for salad dressings that are sugar free and low sodium content?

Ask Me Anything (Office Hours)

Ken Rubin - Ask Me Anything (Office Hours)

Recorded

This event was on August 8, 2023

Join Chef Ken Rubin in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Ken is ready to answer them all. Take advantage of this once a year chance to ask Rouxbe's Chief Culinary Officer anything!

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Question

Lisa Akbari

Do you have recommendations for salad dressings that are sugar free and low sodium content?

Answer

I would make your own, Lisa. So within, uh, our Rouxbe world, um, whether it's, uh, programs through forks, over knives or a plant-based professional or other programs that we have, um, there are lots and lots of salad dressing, um, vinegarette, other options that would have no sugar and as much or as little sodium as you wanted to add, right, depending on what the ingredient set was. So, um, you know, feel free to dig into the Rouxbe website. Uh, you could do some free, uh, you know, searches within the recipe area, um, and just see what you find. A lot of them are gonna be, you know, kind of creamy dressings based on nuts or seeds or tahini or white beans. Some are gonna be like thinner dressings based on like oil and vinegar depending on your disposition. Uh, but there's gonna be a lot of options if you're looking for something, um, without sugar and with a low sodium content.

Ken Rubin

Chief Operating Officer

Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. Ken currently serves as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content. Ken previously served as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child. Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoy cooking and eating in Portland, Oregon.