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Ken Rubin Ken Rubin VP Culinary Training, Rouxbe Online Cooking School @rouxbe Ken Rubin is a culinary anthropologist, chef, educator and consultant with 20 years of broad culinary and food industry experience. As Vice President of Culinary Training at Rouxbe he oversees online instruction, content and product development for students partners in over 170 countries. Ken was formerly a working chef, artisan goat cheese maker, food editor and restaurant critic. As a educator and academic leader, he has held executive-level management positions at professional culinary academies including Le Cordon Bleu Schools North America, Chefs.com, the International Culinary School at the Art Institute of Portland and the Natural Epicurean Academy. As an executive consultant, he has designed and executed strategic business intelligence projects and cultural research related to food, cooking and eating practices and trending behavior models. Ken serves on the National Committee for Broadcast and New Media for the James Beard Foundation, is a former board director for the International Association of Culinary Professionals (IACP) and is currently a trustee and Chair of The Culinary Trust, IACP’s philanthropic partner. Ken holds a Master's Degree in Anthropology from the University of Texas at Austin. He has been published over 100 times and his writing can be seen in Gastronomica, Meatpaper and The Oxford Companion to American Food and Drink, among others.

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