Before the session. In the moment. Beyond the experience.
Rouxbe Live brings chef instructors into your kitchen and wraps every visit in the platform that primes your team beforehand and keeps developing them long after the session ends. Prepare with purpose. Practice with experts. Perform with confidence.
Custom scoping. No obligation. Most quotes returned within two business days.
A workshop is an event. Rouxbe Live is a training system.
The instructor arrives.
The team participates.
Everyone learns something new.
Then the instructor leaves.
Without preparation, repetition and reinforcement, much of that learning walks out the door too. Rouxbe Live was built the other way around: digital preparation, live instruction and ongoing reinforcement in one connected program, so your people arrive ready, spend live time practicing, and keep developing after the session ends.
Train like an athlete.
Athletes don't meet their coach for one session and expect lasting performance. They prepare beforehand, practice with expert guidance, and reinforce their skills through repetition. Rouxbe Live follows the same model, so culinary teams build skills that become consistent performance.
Prepare with purpose.
Foundations completed on the platform, before the chef arrives.
Practice with experts.
Hands-on coaching from Rouxbe chef instructors, in your kitchen.
Perform with confidence.
Reinforcement, credentials and refreshers that hold the standard.
Before. Live. After.
Online training builds knowledge at scale. Live training turns knowledge into muscle memory. Neither does the whole job alone. Rouxbe Live runs them as a single loop, so every hour a chef spends in your kitchen lands on a team that already speaks the language.
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Before · On the platformArrive ready.
Before our instructors step through your doors, your staff completes foundational units on their own schedule, between shifts.
- Foundational lessons assigned in advance
- Shared vocabulary across the whole team
- Pre-session progress visible to managers
Everyone reaches the chef at the same starting line.
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Live · On siteNow we cook.
A Rouxbe chef instructor works your stations, your equipment, your menu. Knife work, temperature control, plating standards, and the hundred small corrections that only happen in person.
- Your kitchens, a training center or a regional meeting
- Built around your recipes, equipment and standards
- Live technique verification, five to ten minutes each
Not a lecture. Learning with your sleeves rolled up.
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After · On the platformThe training doesn't leave when we do.
Your team keeps its Rouxbe learning environment. They revisit techniques, complete graded assignments, onboard the next hire, and keep building instead of relying on memory.
- Refresher training and new-hire onboarding
- Assigned pathways, assessments and credentials
- Reporting by person, department and location
You keep an infrastructure, not a handout.
The result: one program, two delivery modes, a single record of who learned what. Scale the platform layer to every location, and spend your live-training budget exactly where the skill gap is widest.
Your instructor goes home. Your training platform doesn't.
Behind every Rouxbe Live engagement is the same learning technology organizations use worldwide to train culinary professionals at scale. Depending on your program, your environment can include:
- Professionally produced instructional video
- Structured courses and learning paths
- Learner progress tracking
- Assessments and assignments
- Chef instructor feedback
- Certificates and continuing education
- Reporting and administrative tools
- Customized, organization-specific curricula
Learning shouldn't depend on a single day.
Taking a team off site for training creates two costs: the training itself and the coverage needed while they are away. Rouxbe Live reduces that burden while delivering learning designed to improve both performance and retention.
The entry-level culinary workforce is changing.
Organizations face fewer experienced applicants, higher turnover, and managers with less time for traditional training. At the same time, new employees expect flexible, engaging learning, immediate feedback and a visible path to career growth.
Rouxbe responds with digital preparation, hands-on practice and ongoing reinforcement, helping employees build job-ready skills faster while giving organizations more confident, consistent teams without placing additional pressure on kitchen leaders.
Prepare before practice
Learners walk in already familiar with the technique, the terms and the standard, so the live hours go to doing rather than defining.
Nobody leaves the building
Coursework happens between shifts. Live sessions run inside your service window. No travel budget, no hotel nights, no gaps in the schedule.
One standard across every location
Digital learning creates a consistent foundation across every property, while live instruction applies and reinforces those standards through your actual menus and kitchen operations.
Faster time to productive
New hires start day one on the platform instead of waiting for the next scheduled class. Live coaching closes the gap between competent and confident.
Proof you can hand to an auditor
Completion rates, timestamps, assessment scores and credential records in one exportable place, for compliance reviews and contract reporting alike.
The material stays reachable
Your team returns to the lesson on demand months later instead of trying to recall a single afternoon in a busy kitchen.
A reason to stay
Turnover falls when cooks can see the next rung. Visible in-person investment paired with stackable credentials gives them one.
Remote sites included
Ships, bases, rural facilities and island properties get the same curriculum. We have delivered where the internet is limited and the kitchen never stops.
Two employees attend the same culinary workshop.
Walks in having never seen the material. Spends the first hour catching up on vocabulary while the demonstration moves on without them.
Six months later: trying to remember what the instructor showed.
Walks in having already watched the foundational lessons and reviewed the technique. Spends the day cooking, asking better questions and getting corrected in real time.
Six months later: logs back in, reviews the technique, and practices it again.
You already train your team. You just ran out of hours to do it.
Most executive chefs and directors of culinary already have a training program in their heads. What they do not have is a Tuesday afternoon free to deliver it, the same way, at every location, to every new hire who started this month. Rouxbe Live is built to supplement that chef, not replace them.
Your standards, your recipes, your culture and your judgment about what good looks like. You decide what gets taught and to whom.
We build around it: your existing in-person training becomes the spine of the program, and Rouxbe handles the parts that eat your calendar.
Foundational instruction that you repeat with every new hire. Scheduling across locations. Tracking who completed what. Documentation for audits and contract reporting.
And when you need reach: a Rouxbe chef instructor covers the sites you cannot get to, teaching to the standard you set.
Chefs bring the vision. Rouxbe brings the capacity. Nobody has to choose between running service and developing their people.
A bench of chefs, not a single trainer.
Rouxbe draws from a large stable of chef instructors and culinary educators across North America and beyond. We match the instructor to the assignment rather than sending whoever is available.
- Career chefs with hotel, restaurant, healthcare, institutional and military kitchen backgrounds
- Trained on the Rouxbe curriculum, so live coaching matches the online content exactly
- Regional coverage that keeps travel costs down and scheduling flexible
- Specialists available for pastry, plant-based, nutrition, texture-modified diets and food safety
- Course content available in five languages, with live instruction delivered in English and additional languages available on request
One day, or an ongoing partnership.
Start where you need us. These are starting points, not a menu you have to fit inside. Every quote is built from your team size, location count, and how many live days the skill gap actually calls for.
One-Time Live Training
A focused engagement built around a specific objective, with the platform keeping the gains in place afterward.
Up to 25 learners, 12 month term
- Skills audit and program scoping call
- 2 live chef days in your kitchen
- 12 months of platform access for every learner
- Pre-session assignments so the team arrives ready
- Chef-graded assessments and completion reporting
- Certificates of completion
Great for: Team development days, menu launches, conferences, skill intensives.
Get a QuoteMulti-Session Program
Skills built progressively across a series of live sessions, with online learning carrying the work between them.
Up to 100 learners across up to 2 locations, 12 month term
- Everything in One-Time Live Training
- 4 live chef days, scheduled across your locations
- Role-based learning paths by station and career level
- Branded partner site with your logo and welcome message
- SSO and LMS integration
- Live technique verification between sessions
- Cross-location reporting for audits and reviews
- Train the trainer session for your sous chefs and managers
Great for: Career pathways, regional training, scratch cooking transitions.
Get a QuoteOngoing Hybrid Training
Rouxbe operates as an extension of your learning and development function, on a recurring cadence.
Unlimited learners, multi-year terms available
- Everything in Multi-Session Program
- Live cadence built to your calendar, including remote and restricted sites
- Custom course production around your recipes and standards
- ACF, ACE, DOL, WFSO and NOCTI credentialing pathways
- DOL registered apprenticeship support
- Course content in five languages, live delivery in English
- Contract-ready reporting and named program manager
Great for: Enterprise, government, fleets, systems and contract operators.
Talk to Our TeamCommon add-ons
- Additional live chef days
- Instructor travel and lodging
- Custom course production
- Additional language for an existing course
- Specialty modules: pastry, plant-based, IDDSI, nutrition
- Apprenticeship program setup and sponsorship support
Add-ons are priced with your quote. Nonprofit, public education and government pricing is available. Multi-year terms reduce the per learner rate.
Your team. Your kitchen. Your challenges.
There is no single Rouxbe Live program. Every engagement starts with the outcome you want, then we build the live experience around it.
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Culinary fundamentals
Knife skills, mise en place, cooking methods, flavor development and foundational technique.
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Plant-based cooking
Vegetables, grains, legumes, plant-forward menus and contemporary plant-based technique.
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Baking and pastry
Foundational baking, breads, desserts, pastry technique and production.
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Food safety and kitchen operations
Safe practices, workflow, organization, consistency and operational execution.
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Nutrition and wellness
Techniques supporting health-focused and wellness-oriented foodservice programs.
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Specialized culinary programs
Training designed around your recipes, standards, equipment, menus and objectives.
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Leadership and professional development
Helping culinary professionals grow beyond the station and prepare for greater responsibility.
If it has a kitchen, we can train in it.
Hotels and hospitality
Consistent execution across properties, from boutique hotels to global resort groups.
Learn moreRestaurants and foodservice
Onboarding that starts day one, plus a clear climb from line cook to sous chef.
Learn moreHospitals and health systems
Nutrition, food safety and texture-modified diets delivered to teams that cannot leave the building.
Learn moreSenior living and long-term care
Dining quality and dignity, supported by specialized nutrition training.
Learn moreContract foodservice and multi-site operators
One standard rolled out across every account, with reporting your clients will ask for.
Learn moreGovernment and military
Training that meets DoD nutrition and food safety standards, delivered afloat and ashore.
Learn moreSchools and career tech
Curriculum-aligned programs with credentials that transfer into the workforce.
Learn moreCorporate dining and wellness
Elevated employee dining and food as medicine programming for health-conscious populations.
Learn moreWe have done this in kitchens most trainers never see.
Ships underway. Statewide school systems. Vessels running a schedule that does not pause for a training day. Hybrid delivery was not a marketing idea for us. It was the only way these programs could work.
U.S. Navy Military Sealift Command
Culinary training for afloat galley teams, combining online coursework with in-person instruction built around operational schedules and DoD standards.
Indiana Board of Education
Statewide culinary programming for career and technical education, pairing platform access for students with hands-on instructor support.
Alaska Marine Transportation System
Foodservice training for vessel crews across a demanding route network, delivered where classroom training simply is not an option.
Rouxbe also trains alongside the American Culinary Federation, Sysco and Compass Senior Living.
Frequently asked questions
Questions we hear early, before you ask for a quote.
How many live days do we need?
It depends on team size, skill spread, and how many locations you are covering. Most programs use live days as concentrated bursts at the start and at credentialing milestones, with the platform carrying the weeks in between. We will recommend a number in your quote and explain the reasoning.
How much has to be completed before the live session?
Usually a few hours of foundational coursework per learner, assigned two to three weeks ahead. We track completion so you know who is ready before the chef arrives, and we adjust the live agenda based on what the group actually finished.
Can you train during service?
Yes. Sessions are built around your service windows rather than against them. Live assessments run five to ten minutes each, and several can be completed in a single hour.
Do you travel to remote or restricted sites?
We do. Our work with military, maritime and remote institutional clients means our instructors are used to access requirements, security clearances where applicable, and kitchens that are nothing like a demo studio.
What happens to the platform after the live training ends?
It stays with you for the term of your agreement. Teams use it for refresher training, new-hire onboarding, assigned pathways and continuing education. Most clients find the after stage becomes the reason they renew.
Will the platform be branded for our organization?
Yes. Partner sites carry your logo throughout and a custom welcome message for staff when they begin training. Content can be adapted to your recipes and standards, up to fully custom course production.
Can this integrate with our existing LMS?
Yes. Rouxbe integrates with most learning management systems and supports secure single sign-on through your existing environment.
We already run our own in-house training. Where does Rouxbe Live fit?
Underneath it. Most of our best programs sit with an executive chef who knows exactly what they want taught and cannot be in five kitchens at once. We carry the foundational instruction, the scheduling, the tracking and the reporting, and send an instructor to the sites you cannot reach. Your standards stay yours.
What languages are available?
Course content on the platform is available in five languages. Live instruction is delivered in English by default. Additional languages for the live portion depend on instructor availability and are quoted per engagement, so tell us what you need when we scope the program.
What does it cost?
Pricing is built from scope: number of learners, number of locations, live days, and how much customization you want. Quotes are free and typically returned within two business days.
Tell us about your kitchen.
Share the shape of your operation and we will come back with a scoped Rouxbe Live program and a price. No obligation, no pressure, and a real chef will read it.
- Recommended mix of live days and platform coursework
- Curriculum mapped to your roles and menu
- Credentialing path and reporting plan
- Transparent pricing by learner and by location
Prefer to talk? Call 800-677-0131 or email studentservices@rouxbe.com