I have to say, very nice and clear videos! I have a question though: In this video you said that rouxbe features a professionally accredited curriculum. I would just be interested where the curriculum is accredited (which standards it applies to)
@rouxbe Thank you for your fast answer, I was asking because I'm considering to buy it as a gift for someone who is becoming a chef in Austria. I was asking because of the vastly different system for educating chefs we have here... I know this should not make the content any less valid, just asking out of curiosity.
@thargor2k Most culinary programs teach the same basic techniques all based on the french masters like Escoffier. Rouxbe is no different we just do it online.
no because you need to complete an apprenticeship and have practical working experience also. I don't know if this is an accredited qualification but I found rouxbe VERY good in giving me supplimentary knowledge in different methods of cookery which actually wasn't covered in my catering college. This gave me greater resources with which to complete my cookery course and expand my knowledge about cooking which is why we all do it when it comes down to it.
@InnuendoXP I couldn't have answered that better myself. Glad to hear Rouxbe was able to assist you while completing catering College. We hear that a lot as so many students use Rouxbe to slow down the demos and get a front row seat for what they missed in class when their instructor ran through the demo so quick.
though I'll still pick cast iron for my steaks and there's some good non-teflon non sticks out there like scanpan which I still use for my eggs as I like them cooked at a very low heat very gently which stainless steel doesn't really allow but I formerly thought all my stainless steelware was close to useless which was changed by that video.
@InnuendoXP When making an omelet I don't think you can beat non stick and I do like the way a steak comes out of a cast iron pan when using the flip often method. I had my stainless pan in a cupboard till I learned how to use them properly in that same video.
I have to say, very nice and clear videos! I have a question though: In this video you said that rouxbe features a professionally accredited curriculum. I would just be interested where the curriculum is accredited (which standards it applies to)
thargor2k 2 months ago
@thargor2k The school we work with Northwest Culinary Academy of Vancouver follows the guidelines set out by the Canadian Culinary Foundation.
rouxbe 2 months ago
@rouxbe Thank you for your fast answer, I was asking because I'm considering to buy it as a gift for someone who is becoming a chef in Austria. I was asking because of the vastly different system for educating chefs we have here... I know this should not make the content any less valid, just asking out of curiosity.
thargor2k 2 months ago
@thargor2k Most culinary programs teach the same basic techniques all based on the french masters like Escoffier. Rouxbe is no different we just do it online.
rouxbe 2 months ago
I'm officially addicted to Rouxbe! It's probably the one of the best online cooking school. All the foodies should know about it.
mikarani 10 months ago
@mikarani Thanks very much for the vote of confidence, glad you've been enjoying the content.
rouxbe 10 months ago
Would i actually be considered a chef or get a diploma going to this online school or is just for learning to cook at home?
gmed2 1 year ago
@gmed2 lol probably not, but it would help
FlipSnipeZ 1 year ago
@gmed2
no because you need to complete an apprenticeship and have practical working experience also. I don't know if this is an accredited qualification but I found rouxbe VERY good in giving me supplimentary knowledge in different methods of cookery which actually wasn't covered in my catering college. This gave me greater resources with which to complete my cookery course and expand my knowledge about cooking which is why we all do it when it comes down to it.
InnuendoXP 8 months ago
@InnuendoXP I couldn't have answered that better myself. Glad to hear Rouxbe was able to assist you while completing catering College. We hear that a lot as so many students use Rouxbe to slow down the demos and get a front row seat for what they missed in class when their instructor ran through the demo so quick.
rouxbe 8 months ago
@rouxbe
your website had me at the cooking with stainless steel demo. It was never clearly explained to me, very informative and very detailed
InnuendoXP 8 months ago
@InnuendoXP That one was revolutionary to me also. That's the video the non-stick pan makers never want you to see.
rouxbe 8 months ago
@rouxbe
though I'll still pick cast iron for my steaks and there's some good non-teflon non sticks out there like scanpan which I still use for my eggs as I like them cooked at a very low heat very gently which stainless steel doesn't really allow but I formerly thought all my stainless steelware was close to useless which was changed by that video.
InnuendoXP 8 months ago
@InnuendoXP When making an omelet I don't think you can beat non stick and I do like the way a steak comes out of a cast iron pan when using the flip often method. I had my stainless pan in a cupboard till I learned how to use them properly in that same video.
rouxbe 8 months ago