Rouxbe Launches Pull Up A Chair Live Series To Celebrate The Distinct And Diverse Flavors Of The World

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The idea for the Pull Up a Chair live event series in Rouxbe came internally from team members Adante Hart and Eryne Zerihun, as well as a desire to promote food industry engagement and encourage conversations about inclusion and diversity in the food landscape.

Rouxbe, the leading online culinary school, has launched a new live series, Pull Up A Chair, focusing on food and the rich diversity that surrounds what we eat. In each episode, Rouxbe’s team leads discussions with various leaders in the food space and tackles the topics of equity and inclusion in the broader landscape of what we eat.

The next episode premieres Wednesday, April 27 at 11 a.m. PST, with guest star Enrique C. Ochoa, professor of Latin American studies and history at Cal State Los Angeles. Author and editor of several articles and several books, Ochoa’s research focuses on Mexican and Central American history, food studies, Latin studies and immigration. During this conversation, Ochoa will dive into the global climate impacts of food policies and how they affect local communities and cultures and, more importantly, how we can cope with climate change and the threats facing our food chains. global food supply.

You can register for this session in advance here.

“The idea for the Pull Up a Chair live event series in Rouxbe came internally from team members Adante Hart and Eryne Zerihun, as well as a desire to promote food industry engagement and ‘to encourage conversations about inclusion and diversity in the food landscape,’ said Ken Rubin, culinary director at Rouxbe. “We hope the team’s experiences inform and inspire others and spur action towards meaningful change – whether on an individual or broader industry scale.”

The first episode of Pull Up a Chair focusing on food literacy, black history and black food with Chef Njathi Kabui, with discussions on Chef Kabui’s personal odyssey through food, how he started a literacy center food in his home in Kenya and how he engages in social and political discourse through what he calls Afro Futuristic Conscious Cuisine. Chef Kabui is ranked as the best sustainability chef in Africa. You can watch this episode here.

The second episode centers on food, power and gender with guest Jamila Robinson, food media editor for the Philadelphia Inquirer. Robinson discussed the role the media plays in food, the visibility and climate of pioneering women and people of color through the glass ceiling, and her vision for building a more equitable restaurant world. social and racial.

To find out more about Rouxbe, go to http://www.rouxbe.com.

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About Roux

Rouxbe the world’s first online culinary school, was founded in 2005 to train people of all abilities to become better, more confident and 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, delivering certificate-level training not only to restaurants and quality hospitality organisations, but also to serious home cooks and career changers. Rouxbe’s groundbreaking online platform offers cutting-edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are also recognized by the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.

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