Professional Online Culinary Training Program

Available any time, from anywhere, on any device.

Flexible, affordable, and scalable culinary technique instruction used by professional kitchens worldwide.

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Here is what our clients are saying

99%

Think Rouxbe would be helpful as a training resource

96%

Recommend Rouxbe as a training tool

85%

Think Rouxbe is better or way better than training offered on the job

Recognized by the American Culinary Federation Education Foundation as a quality program
Recognized by WorldChefs as Approved Quality Culinary Training

Testimonials

  • “Rouxbe completely changes the direction of culinary education. By uprooting the classic brick & mortar approach to learning where only a small percentage of associates had the opportunity to attend an accredited culinary school, now more than 12,000 associates around the globe have an opportunity to learn and grow their culinary careers with Ruby and Marriott!”

    Mark Boccia Senior Director, Training, Global Operations, Marriott International

  • “There is no better online resource for learning and practising cooking skills and techniques then Rouxbe.”

    Robert LeCrom, Former Executive Chef Fairmont Hotel Vancouver

  • "Culinary training is a combination of hands-on experience and engaging content. Rouxbe has developed a cost-effective and globally relevant platform enables us to deliver both elements in our efforts to advance the careers of our culinarians."

    Brad Nelson, Corporate Executive Chef Marriott international

Led by a world-class team

Over 125 years of combined experience in top-performing culinary schools and professional kitchens

Today, advancements in technology and online learning have allowed culinary students the opportunity to learn foundational technique and accelerate career advancement at unprecedented speeds gaining access to all of the top chefs in the world with a click of mouse. At a time when we face one of the greatest cook shortages in history, future cooks have the unique opportunity to secure culinary positions in some of the best kitchens and climb the kitchen brigade faster than ever.

Ken Rubin
Chief Culinary Officer
Le Cordon Bleu, IACP, AI, James Beard Foundation

Gary Apito
Chief Operating Officer
French Culinary Institute

Kirk Bachmann
Director of Culinary Development
Le Cordon Bleu, Escoffier Culinary

Jon Alberts
Vice President of Enrollment & Student Services
Le Cordon Bleu

Chad Sarno
Plant-Based Ambassador
Whole Foods Market

Eric Wynkoop
Director of Culinary Instruction
Art Institute

Christophe Kwiatkowsky
Culinary Instructor
Northwest/Dubrelle

About Rouxbe

With brick and mortar culinary schools closing their doors around the world, online learning is becoming the new industry standard for those seeking to learn foundational culinary technique. With high definition videos, world-class instructors, peer support and interactive assignments Rouxbe has set the bar as the new standard in culinary education since 2005. We train hundreds of thousands of cooks in 180 countries, and we are just getting started.