I remember when I was debating whether or not I should enroll in an online cooking school called Rouxbe. The tuition fee costs $1,500 for a six-month plant-based cooking course and I wasn’t sure if it was worth the money. After all, there are tons of free information online, right? Most of my friends and my boyfriend Chris were skeptical because they haven’t heard of the program and they thought I didn’t need it. Still, I researched and took the free trial. I had always wanted to go to a plant-based cooking school but the closest one is in New York! I didn’t want to be that far away for six months. Rouxbe seemed more practical for my schedule and lifestyle.
After taking the free trial, I got a better idea of what it’s all about. I grew very excited! Still, I was on a budget. I called Rouxbe and learned that I could pay in three installments. I thought that was a good deal so I finally enrolled. Super fast forward to six months later, I’ve gotten my certificate of completion.
So is Rouxbe plant-based online cooking school really worth it?
The short answer is yes, the long answer will explain why.
My Cauliflower Steak with Olive Pistou, on the unit of ” Plant Based World of Flavors”.
ROUXBE IS COMPREHENSIVE. Rouxbe covers a range of topics such as understanding cooking techniques, making your own staples, culinary wellness, the science of good plant-based cooking, and so much more. While you could definitely learn from online articles, YouTube, and cookbooks, the learning material on Rouxbe explains the science of good plant-based cooking like no other platform. It not only explains how it works but also why it works. As a result, the knowledge will give you the confidence to explore and experiment in the kitchen. Even if you prefer to stick to following recipes, you’ll understand the framework and thought process behind the recipe instead of blindly following it.
My Moroccan Chickpea Tagine on the unit of “Plant Based World of Flavors”.
My vegan pho soup on the unit “Plant Based Staples”
SO HOW DOES ROUXBE WORK? After enrollment, you’ll login with a username and password. You’ll then see the course dashboard and click which lesson to study. Each lesson has multiple teaching formats: text, videos, and live video conferences. You could post questions in the student forum as well as post questions for the live event. If you end up missing the live video event, you could still go back to watch the recorded version.
By the end of each lesson, you’ll have a written exam and a cooking assignment that both contribute to your overall grade. The assignments require you to cook, take photos, and write descriptions. The instructors, Chef Chad Sarno, Chef Ken Rubin, and RHN Barb Thomas will review your work as well as grade it with a short explanation behind the grade. You could appeal the grade though I never felt I needed to.
My roasted beets and yam with no-oil dijon vinaigrette on the unit “Oil-Free and Low-Sodium Cooking”
My gluten-free spaghetti with olives and tomatoes on the unit “Gluten-Free Cooking”
ROUXBE INVITES EXPERT GUEST SPEAKERS. During live video conferences, Rouxbe invites guest speakers to talk about their expertise. We had Julieanna Hever to talk about nutrition, Dr. Neal Barnard about reversing diabetes, Raghavan Iyer about finding one’s culinary path, Margaret Wittenberg about exploring heirloom legumes, and many more experts. I think this is a great educational bonus on top of the materials I was already learning in the course.
My chocolate ganache torte on the unit “No-Heat Cooking and Raw Gastronomy”
My udon soup with homemade udon noodles on the unit “Pasta and Noodles”
SO WHAT DID I LEARN? I learned the basics such as steaming, roasting, stir frying, basic knife cuts up to advanced techniques such as raw gastronomy, global flavors, making my own staples, pasta and noodles, and plant-based entertaining, just to name a few. It also covers a lot about culinary wellness like gluten-free cooking, no-oil and low sodium cooking, diabetes support, cardio-vascular support, gastro-intestinal support, and many more.
Whenever I would get overconfident and assumed that a lesson was something I already knew and does not need reading, Rouxbe has these assessment quizzes to show how much I thought I knew about the subject, how much I actually knew about the subject, and after learning the subject -how much I know now.
My garlic mushrooms on the unit of “No-Oil and Low Sodium Cooking”
My vegan manicotti on the unit “Pasta and Noodles”
ROUXBE IS LENIENT AND FLEXIBLE. I could skip and jump around lessons (though I don’t advise it). Skipping assignments was convenient for me when I didn’t have the time to cook. Incomplete assignments could pile up though so I try to knock em out as much as I could.
ROUXBE IS WORK. A lot of work. Just because you could skip around lessons does not mean that Rouxbe is easy. In fact, hard work is needed to get the grade. It requires a lot of cooking. A big chunk of your schedule will go into cooking plus photographing, writing, and reading. But who is afraid of hard work? If Rouxbe is easy, it won’t be worth the tuition fee.
My sambal tempeh goreng on the unit “Plant-Based World of Flavors”
I THINK THE ONLY DOWNSIDE was that the instructors obviously could not taste the food that I made. It would have been nice to get a critique from them based from the taste. But like I mentioned before, the instructors explained the grades they gave me so I was reassured they knew what I was trying to do.
All lessons lead to the final exam which consisted of 200 questions. Very scary! Good thing every chapter had flash card practice and I could watch the video lessons again.
After much preparation and studying, I took the timed final exam. After about 45 minutes, here’s how I did:
After completing 100% of the course including all activities, quizzes, and final exam, I was ready to get my certificate.
This certificate is not just a piece of paper (or .jpeg). It’s a symbol of my achievement and I’m extremely proud of it. Another reason to be proud is that Rouxbe is recognized by the American Culinary Federation Education Foundation as a Quality Program so I’m reassured this program is legit.
My only regret is that I didn’t interact with the other people in the class. Rouxbe has a page where you could talk to other students, exchange questions and answers, “like” each other’s photos and many more. I just joined the Rouxbe plant-based Facebook group so hopefully I could do some catching up.
How about you? Have you taken the Rouxbe plant-based cooking course? What do you think of it? If you haven’t taken it yet, has this blogpost given you better idea of Rouxbe?
I believe because Rouxbe is online, you could apply from anywhere in the world. I took a quick peek at the student list and found some people were from Canada and the United Kingdom.
Bottom line, I suggest to give it a shot and see if it works for you. It definitely worked for me. I feel more motivated now to cook and produce more quality content for Astig Vegan.
Great description of an awesome course! By the way your food looks amazing and I wish I could taste it! I enjoyed the course so much and yes a big commitment, but a game changer on not only cooking, but living a healthier life!
Couldn’t agree with you more. Thanks for stopping by and leaving a comment. I’m looking forward to see your food photos too!
I took the course as well and just loved it too!! I am now better at so many things kitchen related. I would recommend it to all!! I just tell people be prepared to work. Btw, beautiful pics!! 🙂
This is extremely helpful and reassuring! I begin this course later this week and I’m looking forward to it even more now 🙂
Thank You very much! I am thinking about taking the course and your post encourages me to do it.
Your food looks amazing!!! I wish I could try it.
Congratulations!
Glad to help! Leme know how it goes for you 🙂
My sister and I will be taking this soon and we do appreciate this amazing feedback from someone who really took it. They really help, thanks!
You’re very welcome! Please feel free to keep me updated.
Is this certification enough to open a restaurant? Or work as a chef?
Hello. I don’t think you need a chef certification to open a restaurant. The Rouxbe certificate is recognized by the American Culinary Federation Education Foundation so I”m sure you could apply as cook/chef at some restaurants. I think it all depends on where you apply, so check with the restaurant first. Are you planning to open a vegan restaurant? Sounds exciting!
Hi there, thank you so much for your review of this school, I have been looking at it for a while. Can you please tell me how many hours a week you spent on the course? Do you think it is possible on top of a full-time job? Thanks!
I signed up a few years ago, they had a lifetime sign up special before they started their certificate program. I am such a better cook now, I waist less food because I can put it in a soup or my stock. I don’t have proof, but I think I have saved more money then I spend on the classes
I started by taking the 3 month “Forks over Knives” course that they offer. Great way to get your feet wet and decide if you want to take the 6 month course. I am almost done with the 6 month course. Best money I ever spent!
Hi Chris! Could you tell me how these two courses compare? I’ve been looking at them and I’m confused about what you get for the money. You get a certificate for each of them afterwards? Thanks!
HI Chris! Which course would you recommend to take up. The FOK or the Pro irrespective of the budget.
If you already cook, then go for the pro. There’s a little overlap, but much more content in the pro. I don’t think I could have completed the pro without the FOK, cuz I barely cooked.
Thanks Chris. I cook a lot. Your answer really helped. Also do you have any idea how to get a discount on the rouxbe courses. Thanks!
Usually for a period of time before the course, it is offered at a discounted price. The discount ends as it gets closer to the date the course starts. I would go to the website and send them that question. They are very responsive to all questions/concerns. A truly great group of people.
Ok great! Would you know anyone who has taken the Essential Vegan Desserts Course at Rouxbe?
I do not.
Thanks Chris!
The sample videos sound robotic,which drives me crazy. Are they actually like that?
Thanks.
Most of the full videos do have the same voice narration as the sample videos. I didn’t seem to mind as the voice sounded academic, but I could understand where you’re coming from.
I think the classes are great, but has gaps in there for the price. My opinion is that there is a lot missing in there. For example: for learning to cook meats, it doesn’t have how to cook ground meats, or the science behind cooking meats beyond what most people already know. For slicing more complex cut’s just past basic slices it doesn’t explain from the begining on all the cuts. For the sauces, it shows you the basic mother sauces, but not asian sauces and dips.They should have more classes available. But just for the record the classes they do offer are really good BUT it could be a little better for the price. The plating class is very informational and helpful because it teaches the foundation/principles, but I wish they had more classes on plating to expound on the basic class.
Hi, really enjoyed the review and I thought all of your dishes sounded and looked incredible. I just won two 60-day online courses via a major grocery chain promotion, so I am excited to take these modules. Perhaps after, I will try the full six-month program. This could not have come at a better time for me as I absolutely must recalibrate my cooking to a mostly plant-based diet due to serious health issues. I am a novice in this area but thankfully I adore vegetables. Now I will figure out how to make them tantalizing and ultra healthy. Thanks!
Thanks so much for this review! I couldn’t agree more. I just started this week and so far am really enjoying it.