Rouxbe

Seen a few faces in here and thought I’d start off the introductions. I’m Brad from Richmond, BC and I am probably one of the pickier eaters you’ll meet (but I love eating, how is that for a contradiction).

Just a quick ice breaker and if anyone else is interested, jump right on in. Cheers!

I guess we're got to have a bit of a mix of people. I'm picky too. I'd sit in the worst restaurant, if I knew the food was good. Of course, good food with good service and ambience is nice to have. But good food is the most important of them all.

I cook in a pub. Not trained, but people like my cooking. I enjoy feeding people good hearty food. If I would not eat it I will not serve it. When I am not cooking in the pub, I am cleaning the kitchen in the pub.

Outside of the pub I travel, skydive and learn new languages. I speak English and French, working on my Spanish. I can only say Hello and Thank you in Mandarin. It is a difficult language, it is a tonal language and I am tone deaf!

Hello all! I reside in Southwest Missouri. I'm not a chef, nor have I ever really worked around any professional chefs. But I am a food enthusiast and LOVE to cook. It's a passion.

Outside of cooking, I enjoy photography and scuba diving. For a living I work as a self employed computer programmer. Married for 12 years now and have two wonderful boys!

So there you go, a little about me! Look forward to getting to know everybody!

Hi! I'm also from Canada, but the East Coast - Fredericton, New Brunswick.

We are fortunate to have access to fresh seafood, wonderful strawberries and blueberries, when in season, apples of all kinds in the fall, and we are also home to the famous Atlantic salmon (over-fished and now farmed, so I only buy wild Pacific salmon) and, my favorite, fiddleheads!!

I'm a teacher, in the daytime, and I love to cook ... and eat! Unfortunately, my children have left home so I don't do as much as I used to, and I'm finding that difficult. It's hard to go from feeding 3, with the appetites of at least 6, to just 1. The staff at school often benefit from leftovers.

This is a wonderful concept and I'm looking forward to learning lots of new things!

Hi Everyone! I am also not a chef, (work in healthcare), but LOVE to cook and my husband loves to eat......it works well for us.

We live in Saskatchewan and although it is sometimes difficult getting the ingredients, particularly fresh ones, we have been fortunate that a lot of the locally owned deli's and specialty food stores do bring in as much as they can.
My sister Nancy introduced us to Rouxbe last year and I'm glad she did......fantastic idea.
Thanks Joe, Steve and the rest of the gang for a great idea....looking forward to the cooking school and all the great recipes and inputs from others.

Food and Music! Whats else in life is there? Well of course my loving family. The best time with my family is enjoying good music and great food. I love to try everything atleast once and I think my Girlfriend does too, since she trys all my creations, good and not so! I aspire to be a chef and or retsurant owner myself one day. I am currently writing a cook book that I hope others will enjoy! Thats why I cook cause I enjoy it and others seem to enjoy eating it!

I'm a chef and instructor at SAIT. A colleague found this wonderful site and I joined immediately. I see some great resources here.

I've been in the industry for 20 years and teaching for another 21. While I've done all areas, my focus for the last several years is Sanitation and Management.

Hi there! I just found this amazing site through the Northwest Culinary Academy of Vancouver's website. I'm originally from Vancouver Island but right now I'm in my 4th year of a Business Management degree from the University of Alberta: Augustana Faculty in Camrose AB.

I've always enjoyed cooking and since high school have planned on becoming a professional chef (but wanted to earn a degree first). With university coming to an end I've been on the lookout for chef schools (hence looking at NWCAV's website, check them out by the way...I'm very interested myself). What a wonderful resource this site is: just full of information (even with the slightly limited but still starving-student friendly free membership :). So thanks! And I hope to try many of these recipes...when not starving that is!

Jim

Brief introduction and a question. I adore this site. I am not a chef, but I am an avid cook and have done some catering. Baking is one of my favorite things but I do all the cooking at home so I can get involved with all of the various techniques.

Question - Is Rouxbe pronounced RUBY?

Rouxbe sounds just like RUBY...roux-be or roo-bee! Glad you like the site, it is greatly appreciated...thanks for the feedback Paul.

I just heard about this site on the radio today and I have already told several people while doing my shopping for supplies and groceries for my first cooking school lesson. I'm actually not very skilled in the kitchen but I love food and have a lot of enthusiasm. I think this site may help me. As a Web Designer I must give your site kudos for impeccable, user-friendly design. Your videos are gorgeous!

I probably heard about the site from the same place Lisa did - KCRW's Good Food! I love to cook, bake, eat and drink - and to listen to podcasts about all those things. Like many others, I'm not a chef. I'm a chemist - so I'm also very interest in the food science side of things. Since I have no training, I'm now obsessed with the drill downs, which are very helpful. Thanks Rouxbe team!

What a GREAT site and a bunch of GREAT friends, (cooks), to be associated with! Being the third generation from Grandfather Pasquale coming to America from Tuscany and Grandmother Mary from Calabria I LOVE to cook! I grew up on a ranch in Northern California and both of my parents cooked and it rubbed off on me, my brother, and sisters. I now live in the high desert of Northern Nevada with a view of the rugged Sierra Nevada Mountains, but we're not isolated. Our own Whole Foods opened this past summer in Reno and my wife and I have all the fresh ingredients we need to enjoy cooking for ourselves, family and friends. Thanks to Dean & Deluca and the Rouxbe Team for making this happen!

David