Ken Rubin - Sauce SOS
Join Chef Ken Rubin, Rouxbe's Chief Culinary Officer, for an exploration and conversation about sauces and their uses. Ken will discuss various the preparation of a variety of sauce types, including salsas, relishes, dressings, chutneys and glazes. No-oil and low fat plant-based-options will be discussed, as will variations on classic sauces and pairing sauces with food. Bring your saucy questions for Chef Ken!
About Ken Rubin
Ken, 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.