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Newly Released Lesson:

Dried beans, peas & lentils
(January 06)

Rouxbe Cooking School

Professional cooking training in the comfort of your own home.
(Show Description)

School Curriculum

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Knives & Knife Cuts
Lessons:
  1. Knives
  2. Handling a Chef's Knife
  3. How to Slice Ingredients
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Stocks
Lessons:
  1. How to Make Stock
  2. Dark Stocks
  3. Short Stocks
  4. Broths
  5. Veal and Beef Stock
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Sauces
Lessons:
  1. Roux
  2. Béchamel Sauce
  3. Velouté Sauce
  4. Tomato Sauce
  5. Pan Sauces
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Pasta
Lessons:
  1. Selecting Pasta
  2. How to Cook Pasta
  3. Making Laminated Pasta
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Salads & Cold Sauces
Lessons:
  1. Choosing & Preparing Salad Greens
  2. Oils, Vinegars & Vinaigrettes
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Wheat
Lessons:
  1. Wheat & Gluten Free
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Beef
Lessons:
  1. Selecting Premium Cuts of Steak
  2. Prepping Premium Steaks for Cooking
  3. Cooking Premium Steaks
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Dry-Heat Cooking Methods
Lessons:
  1. Pan Frying
  2. Pan Tossing
  3. Sweating
  4. Sautéing
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Moist-Heat Cooking Methods
Lessons:
  1. Submersion Cooking Methods
  2. Combination Cooking Fundamentals
  3. Braising
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Eggs
Lessons:
  1. Egg Basics - Part 1
  2. Egg Basics - Part 2
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Legumes
Lessons:
  1. Dried Beans, Peas & Lentils
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Brining
Lessons:
  1. Brining Basics
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Fish Cookery
Lessons:
    Coming Soon
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Rice & Grains
Lessons:
    Coming Soon
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Soups
Lessons:
    Coming Soon
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Pork
Lessons:
    Coming Soon
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Lamb
Lessons:
    Coming Soon
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Cakes & Cookies
Lessons:
    Coming Soon
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Baking Essentials
Lessons:
    Coming Soon
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Quick & Yeast Breads
Lessons:
    Coming Soon
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Shellfish
Lessons:
    Coming Soon
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Custards, Soufflés & Desserts
Lessons:
    Coming Soon
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Garnishes & Presentation
Lessons:
    Coming Soon
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Charcuterie
Lessons:
    Coming Soon

In partnership with:
Northwest Culinary Academy of Vancouver: