Most chefs have not been trained in cooking a plant-based diet, at least not on a heightened level. With the new Rouxbe program, we’re empowering chefs to not only embrace this new consumer demand but do so in a way the produces incredible food that will attract new and returning diners
VANCOUVER, British Columbia (PRWEB)
October 15, 2019
Rouxbe, the leading online culinary training program, today officially launched their plant-based course for enterprise customers. Designed for professionals looking to improve their culinary skills to keep pace with the increase in demand for vegan and vegetarian menu options, Plant-Based Foundations provides the most extensive online course for plant-based cooking available to culinary teams today.
“Plant-based dining is not a fad that is going away. As we’ve become more aware and attuned to what we put into our bodies, along with the impact our food has on the environment, we have observed a shift in the way people think about food,” said Ken Rubin, Chief Culinary Officer at Rouxbe. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu. Consumers want amazing food that is as good, if not better than, dishes centered around meat. Most chefs; however, have not been trained in cooking a plant-based diet, at least not on a heightened level. With the new Rouxbe program, we’re empowering chefs to not only embrace this new consumer demand but do so in a way the produces incredible food that will attract new and returning diners to their tables.”
There is some significant data that backs up this increased need:
- There has been a 600% increase in people identifying as vegans over the past three years. (GlobalData)
- 31% of Americans practice meat-free days. (Mintel)
- In 2018, 51% of chefs in the United States added vegan items to their menus. (Foodable Labs)
- Restaurant owners saw a 13% increase in business in response to adding vegan options. (Foodable Labs)
- Total sales of plant-based foods now exceed $3.7 billion. (Foodable Labs)
- 55 out of the top 100 U.S. restaurant chains have a plant-based entrée. (The Good Food Institute)
The new course includes 5 units, 22 lessons, and 138 tasks over the course of 30 hours. Topics vary from plant-based staples such as soups, dressings and marinades, to meat and dairy alternatives and no-heat cooking.
“There is no doubt that we’ve seen an increase in demand for plant-based meals across all of our restaurants and bars,” said Executive Chef Andre Natera, of the Fairmont Hotel in Austin. “As with any food we prepare, delivering on the high expectations of our customers is key — and plant-based options are no different. This new offering from Rouxbe comes at the right time, as there is a significant need for an industry-wide training option on the key fundamentals of plant-based cooking.”
In addition to the new plant-based course, Rouxbe also offers a Basic and Pro version of their Professional Online Culinary Training course. They have also teamed up with Chef Barton Seaver on a Seafood Literacy Course, and with the James Beard Foundation on a Waste Not course that will be released soon (coming soon), designed to introduce food waste reduction methods into working kitchens everywhere.
For more information, or to sign up for the program, visit https://rouxbe.com/industry-training/. Rouxbe also offers plant-based courses for individuals, which you can find at https://rouxbe.com/plant-based-certification-course/.
Rouxbe, the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident – even healthier – cooks in kitchens around the world. With high definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations, but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Over 110 hours of foundational training are available in English, Spanish, French, Mandarin and Arabic to hundreds of thousands of cooks in 180 countries. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.
For more information and latest news about Rouxbe, please visit http://www.rouxbe.com.