#43: Ken Rubin, Chief Culinary Officer of Rouxbe
Ken Rubin, Chief Culinary Officer of Rouxbe Online Culinary School
Ken Rubin is the Chief Culinary Officer of Rouxbe Online Culinary School, training people to become more creative, confident, and HEALTHY in kitchens around the world.
A silver lining of the Covid-19 quarantine has been a trend back to rediscovering the joy of a home-cooked meal with the family. Cooking doesn’t have to be complicated and, in fact, it can be fun!
Rip and Ken introduce simple ways to level up your cooking with tips on roasting, sauteing, and boosting the flavor of pastas, sauces, soups, and more.
If you’re on a quest to do more cooking at home, or if you want to increase the depth of flavor in the meals you’re already cooking, this episode will definitely wet your appetite!
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Ken Rubin is a nationally recognized chef, educator, and food anthropologist with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading-edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others.
Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy.
Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoying cooking and eating in Portland, Oregon.
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