Ken Rubin, a chef educator and food anthropologist with 18 years of broad industry experience, oversees Rouxbe Cooking School’s courses and instruction. He serves as vice president of culinary training for Rouxbe, which is hailed as the #1 online cooking school in the world. Recognized for his expertise in education and training, food culture research, health and wellness and product development, Ken nevertheless considers himself a lifelong student of every aspect of food. He has held top-level management positions at well-respected 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. Ken served as board director of the International Association of Culinary Professionals (IACP) and is past chair of The Culinary Trust, IACP’s foundation. He also serves as the vice chair for the James Beard Foundation’s Broadcast Media Committee. Ken studied the anthropology of food and developed ethnographic research methods to understand how and why people learn to cook. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He lives in Portland, Oregon with his wife and two sons.