Take your staff to
the next level

Professional online culinary training that achieves
your goals – on your schedule 
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Rouxbe is training thousands of cooks in professional kitchens worldwide – in 5 languages

PROFESSIONAL TRAINING
Training designed for individuals and teams in the culinary industry 
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PREMIUM COURSES
Advanced courses focused on specific ingredient categories and best practices. 
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Who we are.
Rouxbe offers an effective path to learn foundational culinary arts – completely online. We train thousands of cooks in healthcare, hotel and food service properties around the world with our educational culinary training program.
What we do.
We provide a scalable, cost-effective professional development program to develop and up skill cooks – available in English, Spanish, French, Mandarin and Arabic. Rouxbe facilitates nearly all of the training, you just need to encourage your team.
How we do it.
Our program provides your team with access to over 110 hours of foundational training, but can be customized to meet your specific needs. Additionally, employee goals can be established to address job specific training.

How Rouxbe works in professional kitchens worldwide

The Curriculum

600 Instructional Videos  | 2 Levels | 22 Units | 78 Lessons
  • Culinary Foundations LEVEL 1
  • culinary foundations LEVEL 2
Knives, Knife Cuts & Knife Sharpening
Selecting a Knife Set
Proper Knife Handling
Cut 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
Bread & Batter Foods
Shallow Fry & Deep Fry
How to Stir-Fry
Moist-Heat Cooking Techniques
Submersion Cooking
Combination Cooking Stewing
Pot Roasting
Steaming | Introduction
Steaming | Basics Pressure Cooking
Stock Fundamentals
How to Make Stock
How to Make Dark Stock
How to Make Short Stock
How to Make Broth
Veal & Beef Stock
Plant-Based Stocks
Seasoning
Basic Seasoning
How to Brine
How to Cook with Herbs
Marinades
Fats & Oils
Acids
Basic 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
Basic Breads by Hand 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
Recognized by the American Culinary Federation Education Foundation as an approved program
Recognized by WorldChefs as Approved Quality Culinary Training

This industry-recognized program covers both traditional culinary training and next-generation technique.

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Additional premium courses available

Plant-based Foundations
Co-created by Chef Chad Sarno
Master plant-based techniques in this 30-hour program.  Primary focus of the course is on core techniques and concepts to support cooking with and featuring plant-based proteins and non-dairy substitutes, as well as cooking for restricted and special diets, recipe and menu development, flavor balancing, layering and seasoning, raw gastronomy – and much more!
Seafood Literacy 
with Barton Seaver
An advanced online course created with Barton Seaver, this course will provide an understanding of aquaculture and sustainable practices in and out of the kitchen, the primary culinary categories of fish and seafood, proper handling and fabrication of various forms of seafood, and how to best apply culinary techniques to make the most of the seafood on your menu.
Introduction to Pastry Arts
 with the French Pastry School
NEW! Developed by the esteemed team of chef educators at the French Pastry School of Chicago, this 50-hour course will cover the basics and equip students to pursue excellence in pastry, baking, and cake decorating.
EggPro™
with the American Egg Board
EggPro™ is a program created with the American Egg Board which includes two online courses — Egg Foundations and Egg Functionality that cover everything from cooking techniques to egg functionality in culinary research. 
Waste Not
with the James Beard Foundation
Waste Not is a course and initiative with the James Beard Foundation to equip and help advance efforts toward more sustainable industry practices. This 5-hour course provides an introduction to technical and creative approaches to addressing the issue of food waste and examines methods of reducing food loss along the supply chain.
Contact Us For Bundle Pricing

World-class pastry online — Now available!

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Course Features

Monitor employee progress
Food & beverage leaders are able to access on demand administrative tools and data to monitor student progress, quiz scores, level of engagement, student photo submissions, and average course grade.
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
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. 
Branding & white-labeling
Our platform was built to help partners deliver branded versions of the course, powered by Rouxbe and with brand-specific messaging, corporate images, automated engagement emails from key leaders and more. 
Industry accreditation
Rouxbe is recognized by the American Culinary Federation Education Foundation as a Quality Program and participants that complete their courses can earn continuing education units (CEHs) from ACF.

Here is 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
Testimonials
“Culinary training is a combination of hands-on experience and engaging content. Rouxbe has developed a cost-effective and globally relevant platform that enables us to deliver both elements in our efforts to advance the careers of our culinarians.”
- Brad Nelson, Corporate Executive Chef, Marriott International
"I am convinced that the Rouxbe Online Cooking School is the future of culinary education and training."
- David Garcelon, Director of Culinary at the Waldorf Astoria Hotel in NYC
"Very detailed and informative. Truly one of the best online courses I have completed."
- Aly Aboul Gheit | Director of Food & Beverage | Cairo Marriott Hotel & Omar Khayyam Casino
“Rouxbe completely changes the direction of culinary education. By uprooting the classic “brick & mortar” approach to learning where only a small percentage of associates had the opportunity to attend an accredited culinary school, now more than 12,000 associates around the globe have an opportunity to learn and grow their culinary careers with Rouxbe and Marriott!”
- Mark Boccia, Senior Director, Training, Global Operations, Marriott International
"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
"It is the best site I have seen for clear, concise cooking video demos."
- Andrew Hewson, Chef Instructor, Southern Alberta Institute of Technology (SAIT)
"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
"There is no better online resource for learning and practicing cooking skills and techniques than Rouxbe."
- Chef Robert LeCrom, Former Executive Chef, Fairmont Hotel Vancouver

Getting started is simple

Whether you are a single location in need of training for your cooks, or a multi-national organization with hundreds of locations, Rouxbe has a solution for you.





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