1020 213th Place NE Sammamish, Washington, 98074 United States
Company Details
About Rouxbe Online Culinary Training
WHAT ARE YOU WAITING FOR? LET ROUXBE HELP YOU ATTRACT, TRAIN AND RETAIN YOUR CULINARY STAFF! Since 2005, Rouxbe (Roo-bee) has helped thousands of organizations train their cooks and chefs in 62 countries. Rouxbe’s professional certification program has been recognized and endorsed by leading chefs and organizations from across the globe - 96% RECOMMEND ROUXBE AS A CULINARY TRAINING TOOL AND 85% THINK ROUXBE IS BETTER OR WAY BETTER THAN TRAINING ON THE JOB. During the show, we'll be demonstrating the following ACF and World Chefs recognized programs: >>>>> ENTERPRISE PRO CHEF - A scalable, cost-effective professional development program to develop and up skill cooks – available in English and a multilingual version that also supports Spanish, French, Mandarin and Arabic. Rouxbe facilitates nearly all of the training, you just need to encourage your team. This 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. Other features include Reporting and Program evaluation, Branding, and White Labeling, LMS Integration, Health and Wellness Training as well as Assessments and Certification. >>>>>SEAFOOD LITERACY WITH BARTON SEAVER - An advanced, 15-hour 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. >>>>>JAMES BEARD FOOD WASTE PROGRAM (Waste Not!) - 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. >>>>>PLANT-BASED FOUNDATIONS (co-created with 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!
