Ken Rubin - Global Grain and Bean Bowls
Join Chef Ken as he discusses the culinary techniques, ingredient selection, and flavor profiles that will help you build satisfying and vibrant global grain and bean bowls that are perfect for lunch, dinner, or on the go. We'll walk through a series of actual recipe examples - from planning to plating.
Bring your questions as Chef Ken will be available to help troubleshoot your meals in bowls woes and get you thinking more creatively about the options for flavor, color and texture.
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.