You may never have heard of the website Rouxbe(pronounced Ruby, but with the cooking pun)… Not being particularly interested in cooking, I hadn’t seen it until my husband brought it to my attention. It’s an online cooking school produced in partnership with the Northwest Culinary Academy of Vancouver and it utilizes video to teach people the basics of cooking.
Here’s what I love about the videos:
- They’re short, focused, and extremely practical.
- When they explain something that can’t be easily seen, like the molecules in a metal pan moving around in response to increased heat, they find a clever way to demonstrate it (like putting peppercorns in the pan to show motion).
- The navigation makes it super-easy to jump around… yay for demanding learners like me!
Rouxbe goes further than just providing tutorial videos, though. I’m particularly impressed by the way the various aspects of the school relate to each other. Tutorials are followed by “edible exercises” and related recipes so to provide in-kitchen practice. If you want to test what you’ve learned, you can take a practice test. And if you want to engage with other students and Rouxbe chefs, there’s a place for that too, accompanying each tutorial.
Recipe videos link back to instructional content (for example, if a recipe involves deboning a chicken, there’s an instructional video for that). Instructional videos include “drill downs” with definitions. Rouxbe’s designers are actually putting Thiagi’s 4-Door Model into practice, whether they realize it or not. How very slick!
Must end this review now… if I explore Rouxbe any more, I could be in danger of learning how to cook.
What do you like — or dislike — about Rouxbe? Make your voice heard!




