Rouxbe – Starting My Online Culinary Education

It’s hard to believe that I ran a successful mobile cooking school for children without having attended culinary school.  Of course, you have to remember that the number 1 priority of working with children is, in fact, liking  children. And it doesn’t hurt to be an experienced educator, who’s goal is to make learning feel like playtime.  But I digress…

After my involuntary hiatus from the classroom this coming school year, I was given the opportunity to participate in the Professional Plant-Based Certification course from Rouxbe, an online culinary school.  The timing was perfect!  The course started yesterday, giving me time to take advantage of the bounty at the farmer’s market, and it will last through the first several months of the school year, giving me a productive distraction from my unemployment (yikes – do I still sound bitter?)  The best part, of course, is that my culinary skills will improve and I will learn more strategies for feeding my family in an eco-friendly and sustainable fashion.

Rouxbe online cooking school

I’ll share my journey with you, along with tips on how your family can integrate new culinary skills and plant-based recipes into your menus.


In the meantime, here are some of the course objectives that I am most excited about:

  1. Demonstrate proficiency in cooking beans, grains and legumes (These ingredients are affordable and I am eager to learn to use them in new ways…)
  2. Explain the principles of flavor balancing, building, layering and seasoning (I look forward to learning when to add flavorful ingredients while I am putting together a meal and how each flavor impacts the others.)
  3. Discuss how to develop specific flavor profiles, including the use of herbs and spices. (My food always seems fairly bland – perpetuated by having a “super-taster” daughter who resists strong flavors. Time for her to adapt!)
  4. Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner (Who says that vegetarian food only has to be served on Meatless Mondays? Plus, with the environmental crisis we are facing, the time seems right to shift my focus to more sustainable foods…)
  5. Build modern bases sauces, dressings, marinades, condiments and pickles (I’ll confess – I make the same salad dressing almost all the time, and while it is tasty, it’s getting pretty boring.  Plus, I get off on opening my pantry and seeing jarred items that I have made myself!)

Let me know if you have any burning questions, and I’ll try to share what I learn…

Disclaimer:
These posts are not paid for by Rouxbe, however my fee for this course was waived in exchange for me sharing the experience with you.
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6 Responses to Rouxbe – Starting My Online Culinary Education

  1. Congratulations! I wish you much success. I have been perfecting my culinary skills over all these many years and having a great time doing it. I always enjoy taking one of my tempeh dishes to a potluck and listening to all the oh’s and ah’s about how good my tempeh tastes, etc.
    We are the tempeh pioneers having produced Betsy’s Tempeh in Mich. for 9 1/2 years back in the mid 80’s. We recently filed a patent for a tempeh incubator that could be used in restaurants and small shops making artisan tempeh for the local markets and along the way found the group that can take our idea to the next level. Their website is called TempehSure where you can read a short history of how this idea came to fruition and who the people are that are involved with this project.
    Feel free to write with any questions or comments. And again, congratulations.
    betsy shipley

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