The Rouxde Cooking School Podcast

Jeni and John talk about the loose recipe of Gumbo. After a Father's day roundup and food news we dive head first into the ever-changing recipe that is gumbo. We talk history and variations but mainl…

John and Jeni are ready to turn it up! After talk of birthdays, fathers day and dinners we get into the food news and then turnips. We cover it's history, ask why Americans aren't a big fan and leave…

Jeni and John goes on an adventure into the ocean to forage for some seaweed. Jeni goes through it's history, the different types, how it's used in cooking and it's ecological benefits. It's really i…

John and Jeni are together at last in the same space to perform live on the Scavengers Network Indie Podcast Showcase (SNIPS). The topic was brunch and somehow through their giddiness they kept it at…

Jeni tells John all about rhubarb. From medicine, forced rhubarb, the king of rhubarb and botany jazz we hear about it all. We also cover food news on pizzas for reading books, the chicken wars and p…

John and Jeni learn about Jacques Pepin this week. From his humble beginnings in his parents country restaurant to being one of the most beloved Chefs in the world, we cover it all. Thanks for listen…

Jeni talks to John about doing 200 episodes of the Podcast. We get to talk a little before going into what the podcast has meant to us, what our favorite episodes are and what topics we would like to…

John and Jeni try to right the wrongs that are being perpetrated against raisins. They talk about their history, how they're produced, the various types and what Pliny the Elder thought we should do …

Jeni chose Ramps to be our subject this week and she delivers the foraged goods. From what a ramp is to how to pick it and cook it she covers it all. We have some connectivity issues so pardon our du…

John and Jeni dip into the history of Ranch Dressing. They cover it's humble beginnings feeding hungry plumbing crews in Alaska to it's current reign as the ubiquitous sauce we all dip our pizza crus…

Jeni and John talk about Gochujang this week! Jeni teaches John about it's history, how it's made and how it relates to other other Korean condiments (and how they make up Gochujang). We also hit on …

John has a two part conversation with Jerrod Bronson about working in bars, seeing craziness, The Snyder Cut and his Dr. Bronson's Elixirs brand of mixers, bitters and shrubs. This one took three day…

John and Jeni return to the food fads through the years. We jump right into the weird, wild and amazing food fads that have captured our collective fascination over the last century. Thanks for liste…

John and Jeni get hip to food fads through the years. After some catch up and food news we get into the weird, wild and amazing food fads that have captured our collective fascination over the last c…

John and Jeni get scrappy over scrapple. Jeni teaches us all about one of our favorite fried breakfast foods. From how it's made and how to cook it to who loves it and why it's still popular, Jeni co…

John and Jeni talk about Olives this week. We cover their history, how they're harvested and the process of turning these inedible fruits into delicious flavor bombs. The Sacred Olive Tree at the Acr…

This week Jeni schools John about Supermarkets. Where and how they got started, how they adapted and how they've grown into a way of life. Jeni crushes is on her first time presenting a topic!!! Than…

John and Jeni talk about food, cooking and what they're going to do for Valentines Day before getting to the super weird food news. The problem is they never got to the main topic in time. Definitely…

John and Jeni talk with Joe and Okan from Joe Squared Pizzeria. From the beginning of the restaurant to it's fall during covid and rise as a workers co-op, we find out the story behind the pie. Also …

John and Jeni chat about food, cooking, and lots of talk about fried chicken. What we're eating, how we're both getting back into cooking and some of our favorite take out dishes. Thanks for listenin…