This flexible, affordable and scalable online training program ensures cooks excel in your kitchen – and in their career.
Attract, develop and retain a qualified team.
Starting at $10/user monthly
Schedule a Demo
Fill out the form to learn more about Rouxbe's professional platform and training programs that span traditional to next-gen culinary training.
Rouxbe is trusted by clients and students around the world
700K
Students
180
Countries
15+
Years of Experience
2000
Professional Kitchens
Bring out the best in your team with training solutions for hospitality, healthcare, educational, and restaurant organizations.
Industry-recognized
Recognized by ACFEF and WorldChefs as a quality program, college credit available
Customizable
White labeling, branding, content customization and third-party platform integrations available
Multilingual
Available in English, Spanish, French, Mandarin and Arabic
Comprehensive Culinary Content: From Foundational Training to Leadership Preparation
With over 300 culinary technique videos to choose from clients have the option to follow existing curriculums or to create custom learning paths for the location, station or individual.
CORE
TRAINING
Culinary Foundations
Comprehensive culinary technique training to your kitchen staff and focuses on universally taught and adopted culinary techniques taught in traditional culinary schools all over the world.
Kitchen Management
Program that covers supervisory management, dining room service, food cost accounting, menu planning, and beverage management.
SPECIALTY
TRAINING
Seafood Literacy
An advanced online program created with Barton Seaver to 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.
Plant-based Foundations
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!
Mastering Japanese Sushi Foundations
This course is complete with 80 technique videos and is designed to teach the basic skills and knowledge of how to make sushi rolls and nigiri sushi at a professional level.
ADVANCED
TRAINING
Introduction to Baking & Pastry
Developed by the esteemed team of chef educators at The French Pastry School, this course will cover the basics of pastry, baking, and cake decorating.
Certified Sous Chef (CSC)
A minimum of 4,000 hours of on-the-job learning and 480 hours of related instruction. The apprentice can earn their ACF Certified Sous Chef credential after completing the program and exams.
How Rouxbe works in professional kitchens worldwide
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 food service organization with hundreds of locations, Rouxbe has a solution for you.