Ken Rubin / Chad Sarno - Taking the Leap Into Food Service
With catering, supper clubs and pop-ups
In this live event we will discuss how to hone your skills for work in a production kitchen: We will talk about small capacity catering, dinner pop-up events, hosting meals for organizations and other low risk, high reward ventures in cooking.
From drafting the proposal and cost considerations to building your menu and determining service flow, we will address common mistakes and pitfalls as well as best practices or getting started.
About Ken Rubin / Chad Sarno
Chef Ken Rubin, a chef educator and food anthropologist with 18 years of broad industry experience, oversees Rouxbe’s cooking course curriculum development and recruitment. Recognized for his expertise in education and training, food culture research, health and wellness and product development, Ken nevertheless considers himself a lifelong student of every aspect of food.
Ken has held top-level management positions at well-respected culinary academies including Le Cordon Bleu Schools North America, Chefs.com, the International Culinary School at the Art Institute of Portland and the Natural Epicurean Academy. As a volunteer, he served as board director of the International Association of Culinary Professionals (IACP) and is currently a trustee and chair of The Culinary Trust, IACP’s philanthropic partner.
Ken studied the anthropology of food and developed ethnographic research methods to understand how people learn to cook. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin.
Chef Chad Sarno, has brought his unique culinary style to a vast array of projects throughout his career before joining the Rouxbe Cooking School as VP of Plant-Based Education. Spanning from the launch of a boutique plant-based restaurant brand throughout Europe – Istanbul, London and Munich – to the development of innovative health and wellness initiatives as culinary media spokesperson for Whole Foods Market’s global healthy eating program, Chad’s mission of health inspired plant-based eating has reached all corners of the globe.
Chad has been contributing chef to numerous recipe books as well as featured in many national publications. He has been a guest on dozens of morning shows and food-focused programs on television and radio internationally over the years. Through the intersection of clean food and culinary education, Chad continues to share his passion for helping others achieve their health goals, starting in the kitchen.
In 2012, Chad teamed up with best selling author, Kris Carr to write the New York Times Best Seller, Crazy Sexy Kitchen.