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Rouxbe Culinary Discussions

Rouxbe Culinary Discussions

By Rouxbe
Join our chef instructors and special guests from the cooking, medical, and literary world for a discussion of a variety of topics and recipes, as well asyour questions.

All episodes were originally live broadcast events, as found on rouxbe.com/live-events
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Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.

Rouxbe Culinary Discussions

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Dan Marek - Ask Me Anything September 27th
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
01:01:23
September 30, 2022
Dr. David Huneycutt - Dietary Approach to Cardiovascular Disease
In this classic episode, we welcomed Dr. David Huneycutt as he discussed The Dietary Approach to Cardiovascular Disease. Dr. Huneycutt analyzed and broke down the connection between diet and cardiovascular diseases and how you can avoid the number one killer. Join us as we explored how to avoid disease through what we eat. Dave Huneycutt is a practicing cardiologist in Nashville Tennessee. As a general cardiologist, he manages a wide variety of cardiac conditions including hypertension, coronary artery disease, congestive heart failure, and arrhythmias. Over the last several years, Dr. Huneycutt has become increasingly interested in the role that dietary decisions play in overall health. After seeing a dramatic improvement in his own personal health after adopting a plant-based diet, Dr. Huneycutt encourages dietary change in all of his cardiac patients. In addition to his focus on prevention of heart disease through lifestyle modification, Dr. Huneycutt also has an interest in advanced cardiovascular imaging. He serves as the medical director of noninvasive cardiology at Centennial medical center and also directs the cardiac MRIand CT programs. David lives in Franklin Tennessee with his wife, six kids, two dogs, a rabbit, and a guinea pig. Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram. You can watch the original video version of this episode on Rouxbe.
49:23
September 26, 2022
Jacquy Pfeiffer & Scott Samuel - Seasonal South of France Inspired Desserts
In this live event Chef Jacquy works in his temporary tiny kitchen and creates simple seasonal desserts with these products while using Rouxbe Pastry Courses recipes. Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
47:25
September 19, 2022
Fran Costigan - Open Office Hours September 13th
Join Vegan Pastry Master Fran Costigan in her virtual office as she welcomes all questions. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
01:01:23
September 16, 2022
Char Nolan - Ask Me Anything September 6th
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe.
37:48
September 12, 2022
Barton Seaver - Open Office Hours August 30th
Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:00:11
September 05, 2022
Eric Wynkoop - August 23rd Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from August 23rd 2022. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
55:51
August 29, 2022
Fran Costigan - Equipping the Pastry Kitchen
Not sure about the right tools to have in your kitchen? Spatula-Curious?  Join Chef Fran Costigan as she discusses and shows you her must haves and her like to haves. Links from this episode: OXO electronic scale up to 11 pounds - https://amzn.to/3CdKFWa Gram Scale - https://amzn.to/3bRQpdw Fran and Kathy's Vanilla event - https://lms.rouxbe.com/live-events/727 New Cookbook by Jane Esselstyn: Be A Plant-Based Woman Warrior - https://amzn.to/3dtHqjg Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
57:47
August 22, 2022
Char Nolan - Ask Me Anything August 16th
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Links from this episode: New Cookbook by Jane Esselstyn - https://amzn.to/3dtHqjg https://mainlineschoolnight.org Vegan Business Advice - https://mainstreetvegan.com Pots & Pans - https://bit.ly/GreatJonesGoods Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe.
41:18
August 19, 2022
Dan Marek - Ask me Anything August 9th
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
33:49
August 15, 2022
Barton Seaver - Open Office Hours August 2nd
Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
53:15
August 08, 2022
Char Nolan - Ask Me Anything July 26th
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe.
40:16
August 01, 2022
Fran Costigan - Desserts with a Difference
Excited for some fresh summer dessert ideas? Join chef Fran Costigan for this exploration of some amazing treats, using fresh herbs to infuse your summer desserts with flavor, interest, and a dash of health. Bring your questions, and your appetite! Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
50:33
July 25, 2022
Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.
Join Chef Barton Seaver to explore the ancient art of sausage and the variety of global flavors of sausages.  Barton will not only discuss ways to make sausage and its history in world cuisine, but also how to incorporate sausage into delicious and creative dishes. Plus, get a sneak peek into a brand new set of content coming soon to Rouxbe! *Note: while this event is not vegan, but we will talk about non-meat sausage recipes. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
59:26
July 22, 2022
Eric Wynkoop - July 12th Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from June 7th 2022. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
58:24
July 18, 2022
Dan Marek - Ask me Anything July 5th
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
45:11
July 11, 2022
Fran Costigan - So You Want to Teach a Cooking Class - Do it!
Chef Fran Costigan has been teaching for 25 years at diverse venues, both in person and online, on land and sea. Join Fran as she discusses how to set up simply and work with the space you have so you can educate others, and have fun too. Specific tips on how everyone can produce, and present successful cooking classes will be shared. You can watch the original video version of this episode on Rouxbe.
56:39
July 08, 2022
Nephi Craig and Chris Rodriguez - Pull Up a Chair: Culinary Culture and Mental Health
Join us for a conversation about Culinary Culture and Mental Health with Chefs Nephi Craig and Chris Rodriguez. This is the fourth episode in the series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. Links from this episode: Dining Faces Its Dark Truth in Copenhagen https://on.ft.com/3bzgnC8 Saru Jayaraman https://amzn.to/3Nwk34I https://gather.film - the film "Gather" https://nativenewsonline.net/sovereignty/cafe-gozhoo-highlighted-in-the-documentary-gather-opens-for-business http://aceresponse.org We welcome back Chef Craig to share his journey through mental health, sobriety, and recovery. Chef Craig recently stated that the pandemic has presented a “strike while the iron is hot” opportunity to abandon old toxic culinary culture and practices and build new work environments that promote work-life balance, self care, and nutritional recovery. Chef Nephi Craig has 24 years culinary experience in America and around the world in London, Germany, Brazil and Japan. Nephi Craig is an enrolled member of the White Mountain Apache Tribe and is half Navajo. Chef Craig is also the founder of the Native American Culinary Association or NACA, an organization/network that is dedicated to the research, refinement, and development of Native American Cuisine.  Chef Nephi Craig provides training, workshops and lecture sessions on Native American Cuisine for health to schools, restaurants, universities, treatment centers, behavioral health agencies, and tribal entities from across America and abroad. Chef Craig served as Executive Chef of the Sunrise Park Resort Hotel. During Chef Craig’s nine-year tenure at Sunrise Park resort, Craig and his White Mountain Apache culinary team achieved many national and international benchmarks in establishing a culture of Indigenous Foods across North America.  Chris Rodriguez grew up between Los Angeles and Baja California with ancestral roots in the Iberian Peninsula (Spain, France, and Basque Country) and across Northern-Central Mexico. He is the descendant of classically trained chefs, crystalized by the culinary legacy of his great-grandfather's bacalao a la vizcaina, still prepared by his family to this day.  As a father and mutual aid chef organizing community-based access to the ecological stewardship of the land, Rodriguez is actively engaged in the development of local institutions such as a land trust, community gardens,
56:08
July 04, 2022
Char Nolan - Ask Me Anything June 28th
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe.
54:18
July 01, 2022
Barton Seaver - Open Office Hours June 21st
Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:04:08
June 27, 2022
Chefs Jacquy Pfeiffer & Josh Johnson - What Chocolate Product Should I Use For My Recipes?
In this live event Chef Jacquy will discuss what are the different types of chocolate products and how to use them for our different recipes. We will be reviewing some of our videos from our three online courses to give you detailed information on the best chocolate for the job. *Josh Johnson* is the Pastry Chef of Guittard Chocolate Company, the revered San Francisco Bay Area family-owned chocolate maker, where he brings his celebrated craft, artistry and palate in developing new recipes and ideas with Executive Pastry Chef Donald Wressell.  Josh has competed in and won the National Pastry Team Championship with team captain Donald Wressell and teammates Scott Green and Della Gossett.  The team went on to win Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. Josh also competed in the 2015 Coupe du Monde de la Pâtisserie with teammates Scott Green and John Kraus, coached by Ewald Notter and Donald Wressell, where they brought home the Bronze medal.  Josh started working in pastry as a teenager in his uncle’s pastry shop in Illinois and honed his skills training under the tutelage of mentor Sébastien Canonne, M.O.F., and pastry chefs En-Ming Hsu, World Pastry Champion, and François Payard. He was Executive Pastry Chef at Everest in Chicago, co-owner of Cocoa Bean Fine Desserts in Geneva, Illinois, an instructor at The French Pastry School and, most recently, Head Pastry Chef at Destination Kohler in Kohler, Wisconsin. He is inspired by chocolate’s infinite variety of flavor profiles and its versatility as an ingredient that can also be sculpted and shaped to delicious and delightful effect.  This episode can be viewed on Rouxbe.
01:25:34
June 20, 2022
Dan Marek - Ask me Anything June 14th
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
52:11
June 17, 2022
Barton Seaver - Using Fruits in Savory Dishes
Now that we’re into summer, fruit is coming into peak. Join Chef Barton Seaver to learn some fun ways to incorporate fruit into all parts of a meal. We’ll talk about how to showcase fruits’ charm and charisma while balancing the natural sweetness for savory applications. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:16:50
June 13, 2022
Eric Wynkoop - June 7th Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from June 7th 2022. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:06:06
June 10, 2022
Char Nolan - Ask Me Anything May 31st
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe.
51:10
June 03, 2022
Martin Philip, Jacquy Pfeiffer & Scott Samuel - All things Flour, Proofing and Baking
Join Chefs Martin Philip of King Arthur Baking Company, Scott Samuel of Rouxbe Online Culinary School, and Chef Jacquy Pfeiffer for a live event dedicated entirely to All Things Flour, Proofing, and Baking.     Award-winning baker Chef Martin shares his knowledge about the different King Arthur Baking flours available on the market, including cake, pastry, all-purpose, and bread to specialty flours, such as rye, Kamut™, spelt, and einkorn. In this live event, the chefs come together to discuss the properties and use of each flour, proofing techniques, and the science of baking. Links from this episode: https://shop.kingarthurbaking.com/items/folding-bread-proofer-and-slow-cooker https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
01:32:54
May 30, 2022
Barton Seaver - Crabs Crabs Crabs
Join Chef Barton Seaver to celebrate the diversity of these crustaceans that come to us from waters everywhere. Barton will highlight the different types of crab and their flavor and culinary differences. And we’ll explore innovative and fun ways to use these ocean delicacies. In a pinch for a new dish? Fishing for compliments on your menu choices? Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
59:31
May 27, 2022
Dan Marek - Ask Me Anything May 17th
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
45:56
May 20, 2022
Chef Fran Costigan & Chocolatier, Chef Amy Levin - All About Chocolate
Chef Fran Costigan and renowned U.K, pastry chef, culinary instructor, and chocolatier, Amy Levin will discuss all aspects of chocolate, from choosing to using the magical bean.   Amy’s Truffles and filled chocolates, confections, cakes and more are made without the use of refined sugars, dairy and additives. Get ready to learn how to make healthy chocolate and desserts. Bring your questions to this very special event.
01:02:02
May 16, 2022
Eric Wynkoop - May 10th Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from May 10th 2022. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
58:41
May 13, 2022
Char Nolan - Ask Me Anything May 3rd
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe. Episode analytics
54:49
May 06, 2022
Professor Enrique C. Ochoa and Chef Chris Rodriguez - Pull Up A Chair: Food, Labor and Climate Change
Join us for a conversation about Food, Labor and Climate Change with Professor Enrique C. Ochoa and Chef Chris Rodriguez. This is the third episode in the series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. During this conversation, you’ll hear from Ochoa about the global climate impacts of food policies and how they affect the local communities and cultures that produce identity crops like maize, and most importantly, how we can address climate change and the threats facing our global food supply chains. The Event Document mentioned can be found at https://bit.ly/3kfUjO9. *Enrique C. Ochoa* (they/them/he) is professor of Latin American studies and history at Cal State Los Angeles. Enrique grew up on the San Gabriel Valley and was raised by his Sicilian American mother and his Nicaraguan father, both of whom were middle school teachers.  Enrique received their Ph.D. in history from UCLA and has been teaching at Cal State LA since 1995. In 2013-2014, Enrique was named the President’s Distinguished Professor, and from 2006-08, they held the Walter and Michi Weglyn Endowed Chair of Multicultural Studies at Cal Poly Pomona. The author and editor of multiple articles and several books, Enrique’s research focuses on Mexican and Central American history, food studies, Latinx studies, immigration, and teaching history and intersectional ethnic studies in K-16 classrooms and communities. *Chris Rodriguez* grew up between Los Angeles and Baja California with ancestral roots in the Iberian Peninsula (Spain, France, and Basque Country) and across Northern-Central Mexico. He is the descendant of classically trained chefs, crystalized by the culinary legacy of his great-grandfather's bacalao a la vizcaina, still prepared by his family to this day.  He holds a Bachelor of Arts in Gender, Ethnic and Multicultural Studies; as well as a Bachelor of Science in Hospitality Management from California State Polytechnic University, Pomona.  You can watch the original video version of this episode on Rouxbe.
01:08:14
May 02, 2022
Dan Marek - Ask Me Anything April 26th
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
31:13
April 29, 2022
Jacquy Pfeiffer, Alissa Wallers, & Scott Samuel - Tool Hacks
Join Chefs Jacquy Pfeiffer, Alissa Wallers, and Scott Samuel for this episode on tool hacks. The chefs will discuss how to come up with creative solutions using the tools you may already have in your kitchen, and will share some of their favorite hacks that just might surprise you! This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home!  We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project. Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
50:30
April 25, 2022
Barton Seaver - Open Office Hours April 19th
Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
53:47
April 22, 2022
Fran Costigan - What are Vegan Desserts - the Straight Talk
Chef Fran is going to bust some myths surrounding vegan desserts and delve into the reasons for the exponential growth in this category. Join her for what is sure to be a lively conversation. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
01:00:41
April 18, 2022
Eric Wynkoop - April 12th Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from April 12th 2022. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:12:40
April 15, 2022
Barton Seaver - Greens with Envy: Salad Greens
It’s springtime and one of the first crops up is bountiful mixture of salad greens. In recent years there has been an explosion of availability both at the market and coming from gardeners’ backyards. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon salad greens and showcase them. We’ll discuss the endless variety of greens and their preparations. Did you enjoy today's event? If so, please consider making a donation to World Central Kitchen as they continue to feed Ukrainian refugees. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:23:15
April 11, 2022
Eryne Zerihun & Jamila Robinson - Pull Up A Chair: Food and Gender
Join us for a conversation about Food, Power, and Gender to commemorate Women’s History Month with Jamila Robinson, Food Media Editor for Philadelphia Inquirer and Chef Eryne Zerihun. This is the second episode in the series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. During this conversation, you’ll hear from Jamila Robinson about the role that media plays in food, the visibility and climate of Women and Persons of Color trailblazing through the glass ceiling, and her vision for building a more socially and racially equitable restaurant world. *Jamila Robinson* is the food editor of the Philadelphia Inquirer where she leads a team of reporters and directs its multiplatform food content franchise. Previously, Jamila was an editorial director for Atlantic Media where she led content strategy projects for media companies.  Previously, Jamila was an editorial director for Atlantic Media where she led content strategy projects for media companies, a senior content strategist for the USA TODAY NETWORK, where she managed editorial strategy for special projects including USA TODAY’s Wine and Food Experience; a senior editor for features at The Atlanta Journal-Constitution, leading its features and entertainment team.  Jamila is the chair of the James Beard Foundation Journalism Committee, which organizes the highest honor in food media. She is also the North American Academy chair of the World's 50 Best Restaurants.  Jamila is an idea person, an avid traveler, and in her free time, coaches figure skating. Her love language is pie. Born and raised between Los Angeles and Pomona, *Eryne Zerihun* has had cooking in her blood since the age of 5 when her father would allow her to be his Sous-Chef on the nights that he made dinner. Though her path was planned to have a career in Criminal Justice, her purpose would come to fruition in college where she would cook meals for students in the dorm halls and her friends. She realized during that time that community, laughter, and great food provided experiences that would forever leave an impression. By chance and with a request from a friend’s brother who needed help finding a great pastry school, 2 days after Eryne graduated college she enrolled in Culinary School and never looked back.  By 2017, Eryne rose through the ranks to become the youngest female Black Executive Chef at Bar Bombon in the heart of the Philly food scene and was featured in a digital series on YouTube called Veggie Hunter, Top Vegan Restaurants in the Philadelphia area. By 2021, she was inspired by the never ending unique and diverse East Coast brunching scene, betted on herself and embraced her entrepreneurial spirit by launching her first brand, Everyday WE Brunch! where she took it back to her roots and embraced memorable food experiences by curating one-of-a-kind brunch options and artisanal cocktails that could be enjoyed any day of the week and not just on the weekends. Eryne’s motto is that great food should be orgasmic and encapsulated by great shared experiences.  In her free time, Eryne can be found creating her next lifestyle brand and having full R&B singing sessions in the car while thinking about the next meal she will create or restaurant to try a new experience.  You can watch the original video version of this episode on Rouxbe.
01:03:32
April 04, 2022
Char Nolan - Ask Me Anything March 29th
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe.
01:05:41
April 01, 2022
Dan Marek - Ask Me Anything March 22nd
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
01:18:33
March 28, 2022
Jacquy Pfeiffer & Scott Samuel - All About Piping
Join Chefs Jacquy Pfeiffer, Scott Samuel, and Alissa Wallers for their discussion on piping techniques.  The chefs will discuss piping equipment and share common mistakes made when learning to pipe. Piping skills are important in cake decorating and this episode will be a great guide to perfecting your technique. This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home! We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project.Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
48:30
March 21, 2022
Barton Seaver - Peeling Back the Layers: Onions
Onions are ubiquitous and endlessly versatile. They take the role of everything from foundational ingredients to the star of the stage as a charismatic focal point of a dish.  Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon onions and showcase them. We’ll discuss the wide variety of onions and their preparations. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:10:26
March 18, 2022
Fran Costigan - Open Office Hours March 8th
Join Vegan Pastry Master Fran Costigan in her virtual office as she welcomes all questions. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
01:05:53
March 14, 2022
Barton Seaver - Open Office Hours March 1st
Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:04:57
March 07, 2022
Chef Njathi Kabui & Adante Hart - Pull Up A Chair: Food and Futures
Join us for a conversation about food literacy, Black history, and Black food futures with Chef Njathi Kabui and Adante Hart, RD. This is the first of a series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. Njathi Kabui is a Chef with a passion for Food Justice, a Leading expert in Food Literacy, a Medical Anthropologist and an Organic farmer. He is actively involved in promoting food literacy as a Public Speaker, Writer and a Social Commentator. Chef Kabui appears regularly on one of the most popular radio stations that broadcasts in his local language in Kenya as well as international media. Chef Kabui has literally worked on almost all common sectors of food from the farm, marketing, food app design, to the consumer’s plate through his advocacy and eclectic food workshops and dinners on farms, Non-profits, museums, academic institutions and corporate events. Chef Kabui has designed his own cuisine which he calls Afro Futuristic Conscious Cuisine as a more healthy option that deals with Climate Change, Health and Food Justice. He has promoted this cuisine in Africa, Europe, USA and in the UAE, at numerous educational institutions, corporate companies, nonprofits and embassies. Chef Kabui has set up a food literacy and sustainability center in Kenya which has a village branch and an urban branch for the purpose of promoting food literacy, demonstration farm and creation of content. The center has both local and international attractions and collaborations. Chef Kabui is ranked as the top chef in sustainability in Africa. Chef Kabui has presented at numerous conferences and panels such as SASS Conference in Milan Italy (2021), Kenyatta University, Kenya(2021), U.N Food Systems Summit (2021), Africa Week in Berlin (2020), SOAS Food Summit in London (2019), The Smithsonian (2018) in Washington D.C. He is also a notable Public Speaker at various gatherings such as BCAGlobal in New York (2020), the Males Place (2018), CFSA (2020) in North Carolina, Kenyatta University (2021), Dedan Kimathi University of Technology (2021), SASSInternational Conference in Milan Italy (2021) and Alliance of Leadership Fellows (2021) \. Chef Kabui believes that the best African food is in the future. Adante Hart serves as the Health Programs Manager, leveraging his experience in public health and nutrition to inform and optimize many of Rouxbe’s culinary and wellness initiatives. He is also a Registered Dietitian, nutrition educator, and speaker who strives to improve public health through advancing food sovereignty. He brings to the Rouxbe team a wealth of experience working in and around food, from academia to agriculture and farming, hospitals, restaurants, non-profits, and nearly everything else in between. Drawing from this wealth of experience working around food in various capacities, Adante regularly speaks and leads classes/interactive workshops that reside at the intersection of nutrition, foodways, and health. Adante holds a Master of Public Health from The University of North Carolina at Chapel Hill and a Bachelor in Biology from The Johns Hopkins University. He also serves or has served in a formal capacity with Oldways Preservation Trust, the Southern Foodways Alliance, and the National Organization of Blacks in Nutrition and Dietetics (NOBIDAN). He currently resides in North Carolina, and spends his spare time exercising, gardening, and gaming. You can watch the original video version of this episode on Rouxbe.
01:20:46
February 28, 2022
Dan Marek - Ask Me Anything February 22nd
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Links for this episode: https://www.amazon.com/How-Not-Die-Discover-Scientifically/dp/1250066115 https://thekoreanvegan.com/the-korean-vegan-cookbook https://www.amazon.com/Diet-New-America-Choices-Happiness/dp/193207354X https://miyokos.com/ https://www.rebelcheese.com/ Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
01:31:38
February 25, 2022
Jacquy Pfeiffer & Scott Samuel - Decorating with Rolled Fondant & Gum Paste
Join Chef Jacquy Pfeiffer, Chef Alissa Wallers, and Chef Scott Samuel for a discussion of decorating cakes with fondant and using gum paste applications. The chefs will discuss making sugar pastes from scratch and applying them for cake decorating.  Learning the tips and tricks of successfully using sugar paste is an excellent way to elevate your cake decorating skills.  This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home!  We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project.Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
42:56
February 21, 2022
Barton Seaver - The Root of the Matter
Root vegetables are the star of cold-weather cooking; hearty standbys that are in peak season now.  Join Barton Seaver to explore this versatile category and discover some fresh ideas to keep your cooking lively. We’ll discuss the wide variety of root vegetables and their preparations.  Links from this episode: https://bit.ly/3sLD9eP - All of Rouxbe's Plant-Based Burgers https://en.wikipedia.org/wiki/List_of_root_vegetables https://www.amazon.com/Onions-Etcetera-Essential-Cookbook-scallions/dp/0997211318 https://www.forksoverknives.com https://food52.com/recipes https://www.americastestkitchen.com/ https://www.amazon.com/Art-Fermentation-Depth-Exploration-Essential/dp/160358286X Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:22:52
February 18, 2022
Fran Costigan - Fran's 6th Annual Valentines Spectacular
Valentines Day is for everyone, couples, singles, adults and kids.  Join Vegan Pastry Master Fran Costigan for her annual Valentines themed live event! Chef Fran will discuss her favorite Valentine’s desserts. Chocolate is heavily favored but other flavors will show up too. Links for this episode: https://lms.rouxbe.com/live-events/370 - Zsu Dever - Aquafaba https://www.writelikeahoneybadger.com/classes/food-writing-intro/ - Food Writing Course https://bit.ly/3gxOABp - Cold Temps, and Warm Hearts Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
01:07:53
February 14, 2022
Eric Wynkoop - February 1st Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from February 1st, 2022. Links from this episode: https://www.winearomawheel.com - Aroma Wheel https://www.bobsredmill.com/ https://rouxbe.com/live-events/481 - Eric's original Ayurveda Live Event Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:26:05
February 07, 2022
Barton Seaver - Open Office Hours January 25th
Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Links from today's episode: Spices - https://skordo.com Salad dressings - http://rouxbe.com/recipes Non-GMO seafood - https://www.nongmoproject.org/?s=seafood Portland Maine Barton's favorite restaurants - https://www.forestreet.biz http://www.scalesrestaurant.com/menus/ https://www.streetandcompany.net https://www.thehoneypaw.com Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:19:24
January 31, 2022
Jacquy Pfeiffer & Scott Samuel - Making Cake Fillings, Buttercream & Frostings
Join Chef Jacquy Pfeiffer, special guest Chef Alissa Wallers, and Chef Scott Samuel for an exploration of how to make cake fillings, buttercream and frostings. Links from this episode: Part 1 in this series event - https://lms.rouxbe.com/live-events/771 Part 2 in this series event - https://lms.rouxbe.com/live-events/783 This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, and this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home! Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
01:14:02
January 24, 2022
Dan Marek - Ask Me Anything January 18th
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
01:31:30
January 21, 2022
Fran Costigan - An Exploration of Vegan Cakes
Join Chef Fran Costigan for a discussion of technique, tips, and choosing ingredients and equipment to make unapologetically delicious vegan cakes.  Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
58:47
January 17, 2022
Barton Seaver - Exploring Citrus!
Citrus fruits are ever-present year round, but are now in peak season. Join Chef and Author Barton Seaver to explore this charismatic category of delicious fruit. Links from this episode: https://bit.ly/3Gj1Tkd - Charles Wright - Scar Tissue https://bit.ly/3qf7ORW - Poem 133: The Summer Day Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:23:53
January 14, 2022
Char Nolan - Ask Me Anything January 4th
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char also began the session with a brief talk about mushrooms. Links for this episode: Recipe for Almond Milk - https://minimalistbaker.com/how-to-make-almond-milk/ Rouxbe's Nut Milk Recipe - https://rouxbe.com/recipes/4871 Gluten Free Flours - https://www.healthline.com/nutrition/gluten-free-flours Pereg Flours - https://www.pereg-gourmet.com/collections/flour Gluten Free Pasta - https://jovialfoods.com/manufacturer-pasta/ Air-Fryers - https://bydash.com/pages/dash-air-fryers Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe
56:37
January 10, 2022
Chad Sarno & Ken Rubin - Making those resolutions last - Kicking off the new year with healthy choices
In this classic New Years episode, join chef Chad Sarno and Chef Ken Rubin for some great advice on how to make your New Years resolutions stick! Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. Ken previously served as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content, and as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child. Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoying cooking and eating in Portland, Oregon.
45:09
January 05, 2022
Julieanna Hever - Healthy Habits Inspiration for the New Year
New Years is notoriously the ideal time to start down a healthier path. Join us as Rouxbe's Co-Founder and CEO Joe Girard introduces Dietician Julieanna Hever in this classic episode for some inspiring suggestions for sustainable, simple, and effective ways to kick-start your health in the New Year. Julieanna Hever, M.S., R.D., C.P.T. is a Registered Dietitian, the host of the wellness talk show series What Would Julieanna Do? on Veria Living Network, author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition, the upcoming The Vegiterranean Diet, and the nutrition columnist for VegNews Magazine. Julieanna co-authored The Complete Idiot's Guide to Gluten-Free Vegan Cooking and is a recipe contributor to both New York Time Best-Selling Forks Over Knives books. She counsels a variety of clients throughout the world from her Los Angeles, California-based private practice including elite athletes, adults, and children with various nutritional and/or medical concerns. Julieanna received her Bachelors degree from UCLA and Masters of Science in Nutrition at California State University, Northridge, where she also completed her Dietetic Internship. She has taught as part of Dr. T. Colin Campbell’s eCornell Plant-Based Nutrition Certification Program, worked as a clinical dietitian at Century City Doctors Hospital, and consults for numerous organizations. To learn more, visit Julieanna at her website: PlantBasedDietitian.com.
47:24
December 31, 2021
Chad Sarno - Plant Based Holidays
In this classic holiday episode, join Plant-Based Chef Chad Sarno to learn the secrets of making plants the center of the holiday plate. Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram
56:40
December 27, 2021
Ken Rubin - Seasonal Cooking for the Holidays
In this classic Holiday Episode, join chef Ken Rubin for some seasonal holiday cooking tips! Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. Ken previously served as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content, and as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child. Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoying cooking and eating in Portland, Oregon.
31:42
December 24, 2021
Jacquy Pfeiffer & Scott Samuel - Making Sponge Cakes
Join Chef Jacquy Pfeiffer from The French Pastry School to learn how to make classic sponge cakes that are being featured in our new Cake Baking & Decorating Arts Course. We will review tips and tricks of the trade for cold & hot process sponge cakes and Chef Jacquy will discuss variations with chocolate, toasted nuts, other tasty options. Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
01:08:44
December 20, 2021
Eric Wynkoop - December 14th Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from December 14th 2021. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:13:53
December 17, 2021
Fran Costigan - Ingredient Spotlight: Cocoa Powders
Just what is cocoa powder? Are the different types interchangeable? Are they a boon to lower fat desserts? Why is blooming the powder recommended? Join Chef Fran Costigan as she discusses choosing, using, storing this essential type of chocolate, it’s for more than Hot Cocoa. Links for this episode: https://dezaan.com/en/pro - Dezann Cocoa https://foodispower.org - Food Empowerment Project Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
43:20
December 13, 2021
Char Nolan - Ask Me Anything December 7th
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Links for today's episode: Available Backgrounds - https://amzn.to/3oyAKDm Engine 2 Diet - https://plantstrong.com/books-by-rip-esselstyn Fran's books - https://francostigan.com/books/ Prevent & Reverse Heart Disease book - http://www.dresselstyn.com 30 Day Alzheimer's Solution - https://teamsherzai.com/30-day-alzheimers-solution Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe.
48:49
December 10, 2021
Barton Seaver - November 30th Open Office Hours
Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
55:47
December 06, 2021
Eric Wynkoop - November 23rd Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from November 23rd 2021. Eric also discusses the advantages of Knife Skills, and how they can make you a better chef. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:14:27
November 29, 2021
Fran Costigan - The Holiday Meal Part 5: Plant-Based Holiday Desserts
Chef Fran Costigan is ready for the main event! Join Chef Fran for this exploration of the best way to approach desserts for your big holiday meals, and some recipes that will steal the show! Links mentioned in this episode are: https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes! https://lms.rouxbe.com/live-events/772 - Fran's previous live event - It’s Not Too Early to Start Planning for Holiday Desserts https://lms.rouxbe.com/live-events/370 - Zsu Dever's AquaFaba event Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
55:19
November 22, 2021
Barton Seaver - The Holiday Meal, Part 4: Even More Sides
Join Chef Barton Seaver for The Holiday Meal Part 4 to learn tips, tricks, techniques for preparing holiday sides dishes that would be welcome on any table! Links for this episode are https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes! https://nyti.ms/3DnumnN - Genevieve Ko's Mashed Potatoes (NYT) Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:16:59
November 19, 2021
Jacquy Pfeiffer & Scott Samuel - The Holiday Meal, Part 3: Amazing Desserts
Join Chef Jacquy Pfeiffer from The French Pastry School to learn how to make holiday ice creams, a classic holiday bread wreath, and a classic Buche de Noel. Making use of some of the recipes from our Trilogy of courses, we will show how to improvise and create a variety of memorable holiday classics. The link mentioned in this episode is https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes! Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
57:31
November 15, 2021
Dan Marek - The Holiday Meal Part 2: Plant-Based Side Dishes
Join Chef Dan Marek for The Holiday Meal Part 2 to learn tips, tricks, techniques for cooking sides for your holiday meals. Dan will bring a lot of ideas for your sides that can even serve as the main dish of your plant-based holiday meals! Links mentioned in this episode were https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes! https://lms.rouxbe.com/live-events/710 - Dan's Holiday Meals event from 2020 https://bit.ly/3C45vUi - Last Year's Holiday Meals recipes (including the Mushroom Wellington) Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools acroos the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
39:46
November 12, 2021
Barton Seaver - The Holiday Meal Part 1: Bring on the Birds!
Join Chef Barton Seaver for The Holiday Meal Part 1 to learn tips, tricks, techniques for cooking birds of all different sizes. Links from this episode are: https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes https://youtu.be/1KLOJQxjHIg - Barton's Full Chicken Roulade https://bit.ly/3BFy7mM - Barton Seaver Thanksgiving https://wwnorton.com/books/The-Essential-New-York-Times-Cookbook/ - Amanda Hesser Book http://www.bartonseaver.com/books - All of Barton's books! http://enfieldwine.com - Enfield Wine Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:07:14
November 08, 2021
Fran Costigan - Yes, Desserts Can Be Part of a Healthful Diet!
During this episode Chef Fran Costigan offered strategies for holiday dessert menu planning from ingredients you may need, what can be made ahead, staggering oven bakes, and pleasing all eaters, no matter the dietary considerations.  Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
58:28
November 01, 2021
Eric Wynkoop - October 26th Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from October 26th 2021.  Links mentioned in this episode: https://amzn.to/3EdlnFq - Men's Chef Coats https://amzn.to/2XQxBoa - Women's Chef Coats Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:09:54
October 29, 2021
Jacquy Pfeiffer & Scott Samuel - Sneak peek into The French Pastry School's new Cake Baking & Decorating Arts Course
Join Chef Jacquy Pfeiffer, Chef Scott Samuel and special guest Chef Alissa Wallers for an introduction to Cake Baking & Decorating Arts. This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, and this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home!  We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project. Links mentioned in this episode are https://bit.ly/3B0XQFI - Country Kitchen - Rouxbe/French Pastry School Decoration Kit https://bit.ly/3EdUJN1 - Nicholas Lodge - Rouxbe/French Pastry School Cake Decoration Kit https://bit.ly/2Z6Sqwi - Rouxbe/French Pastry School Master Equipment List for Cake Decoration https://bit.ly/3G9t9lQ - Cake Decorating Arts program highlights/syllabus Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
01:03:53
October 25, 2021
Eric Wynkoop - October 12th Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from October 12th 2021. Eric opens his discussion with the idea of alcohol in cooking, and substitutions. The links mentioned in this event are https://lms.rouxbe.com/live-events/481 - Ayurvedic Curious Live Event https://lms.rouxbe.com/live-events/487 - Ayurvedic Guidelines Live Event https://lms.rouxbe.com/live-events/771 - October 20th French Pastry School Live Event Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:26:17
October 18, 2021
Barton Seaver - Autumn Squash
It’s that time of year when the sweaters come out and the harvest gets sweet. Join Chef Barton Seaver as we explore one of his favorite ingredients and learn how to get creative with these culinary gems Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:05:41
October 11, 2021
Dan Marek - Ask Me Anything September 28th
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions!  The links mentioned in this episode were https://tofubud.com/blogs/tips/vegan-butter-substitute https://lms.rouxbe.com/live-events/692 - Dan's Batch Prep live event Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools acroos the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. You can watch the original video version of this episode on Rouxbe.
01:04:55
October 04, 2021
Barton Seaver - Garlic! Garlic! Garlic!
Join Chef and Author Barton Seaver as he discusses this oft used, but little understood ingredient. Learn about different varieties and their culinary qualities, as well as exploring all the ways to use this key ingredient! Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:20:07
September 27, 2021
Fran Costigan - Yes, Desserts Can Be Part of a Healthful Diet!
Desserts are treats, there is no question about  it. While more decadent versions are better for special occasions and holidays, everyday treats can be in the mix too. Portion size, presentation and the garnishes all matter. Join Chef Fran Costigan for a follow up discussion of what happens or might, when you stray from a tested recipe, as well as some secrets for success. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
56:04
September 23, 2021
Char Nolan - Ask Me Anything September 14th
Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers. Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer. You can watch the original video version of this episode on Rouxbe.
01:05:02
September 20, 2021
Barton Seaver - September 9th Open Office Hours
Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions.  Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:02:02
September 13, 2021
Eric Wynkoop - August 31st Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from August 17th 2021. The two events mentioned by Eric during this episode are Food Costing and Plant Based Milks. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:18:14
September 06, 2021
Barton Explores... Sushi with Kazumi Wickenkamp
One of the most popular yet most difficult styles of food to master is Sushi.  Join Chef Barton Seaver and his special guest Chef Kazumi Wickenkamp for this special event exploring the cooking techniques and special skills required to master the art of Sushi! Kazumi Wickenkamp, originally from Japan, is the founder of Master of Japanese Cuisine Academy, the world’s first online academy specialized in Japanese cuisine. The academy's mission is to provide the highest-quality education of Japanese cuisine to international culinary talents and food enthusiasts across the globe. As Japanese cuisine’s center ingredients are seafood, Kazumi has a strong personal interest and concern in the seafood sustainability, and she became one of the first students of chef Barton’s Seafood Literacy class. With an unlimited passion for food and in collaboration with experienced Japanese master chefs, Kazumi started the academy in 2018 in Germany. Through working closely with these master chefs, Kazumi accumulated a broad knowledge of Japanese cuisine including how to handle raw fish. With the greatest passion for Japanese cuisine, Kazumi and her team are continuously offering high-quality programs of Japanese cuisine, not only for individual customers but also the enterprises which seek quality culinary training programs for their employees. In March 2021, the academy received the 2nd prize in the Japanese government-led awards for high-quality programs produced through unique partnerships with international companies. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resilient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:17:00
August 30, 2021
Eric Wynkoop - August 17th Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from August 17th 2021. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:07:58
August 23, 2021
Barton Seaver - Summer Bounty in a Bowl: Cold Soups
Soups are not just for winter fare.  Join Chef Barton Seaver to learn about cold soups and make several easy, elegant and delicious recipes together. Perfect for hot weather and summer garden bounty, Barton highlighted soups that are vegetarian and vegan friendly. The Event Document discussed during this episode can be found at the episode page on Rouxbe. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:11:14
August 16, 2021
Fran Costigan - What If I Used This Ingredient Instead of That? Part 2
One of our most popular episodes has a sequel! Join Chef Fran Costigan for a follow up discussion of what happens or might, when you stray from a tested recipe, as well as some secrets for success. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
51:01
August 11, 2021
Fran Costigan - What If I Used This Ingredient Instead of That?
This was one of our most popular episodes of 2021, and we're excited to bring it to you. Our sequel to this episode will come to you later this week. Plant milks vary one from the other, so do fats, sweeteners, replacements for eggs and flours. Join Chef Fran Costigan for a discussion of what happens or might, when you stray from a tested recipe, as well as some secrets for success. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
01:03:51
August 09, 2021
Eric Wynkoop - August 3rd Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from August 3rd 2021. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:07:38
August 03, 2021
Ana Sortun - Soframiz and Spice
In part 3 of our special Around the Table series, Chef Barton Seaver welcomed award winning Chef Ana Sortun, of Oleana, Sofra bakery & Sarma. They discussed Ana's lauded cookbooks (Soframiz and Spice), their favorite herbs and spices, and their tips for how to eat, cook, and live well.  Hailed as one of the country’s “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “deeply inventive” by the New York Times, and “a culinary genius” by Boston Magazine and in Saveur. In 2016 and 2017 she was a James Beard semi finalist for Best Chef, general excellence. Ana has won renown for her two cookbooks Soframiz and Spice. Trained at La Varenne Ecole de Cuisine de Paris, Sortun opened Moncef Medebs Aigo Bistro in Concord, and then honed her skills at 8 Holyoke and Casablanca in Harvard Square. She opened Oleana in 2001 where her creative take on the rustic-traditional cuisines of the Middle East and her interpretation of the flavors of Turkey continue to receive rave reviews. Ana and her business partner, Executive Pastry Chef Maura Kilpatrick, opened Sofra Bakery & Café in 2008. Then, in 2013, Ana, with chef Cassie Piuma, opened Sarma, a Turkish-style meze tavern.  Siena Farms, owned by Ana’s husband, Chris Kurth and named for their daughter, provides produce to the restaurants and underscores her commitment to fresh ingredients and healthy food. Ana is also involved with Oldways Preservation Trust which fosters good health by supporting the cultural food traditions of the Middle East and Mediterranean. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:20:08
August 02, 2021
Steven Petusevsky - Adventures of a Traveling Chef
Join the Traveling Chef Steven Petusevsky and Ken Rubin for a discussion of world cuisine and unique flavours! Chef Steven Petusevsky is a pioneer in healthy and creative cuisine, in fact, he is the author of The Whole Foods Market Cookbook (Clarkson Potter; 2002). His most powerful tool is traveling throughout the world and integrating cuisines in areas where there are no labels, only incredibly delicious dishes with bold flavors and the value-added bonus of health and wellness. Join Steve on a virtual culinary tour where healthy cuisine is at the root of the daily diet. Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. Ken previously served as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content, and as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child. Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoying cooking and eating in Portland, Oregon. You can watch the original video version of this episode on Rouxbe.
40:13
July 26, 2021
Eric Wynkoop - July 21st Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from July 21st 2021. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:14:36
July 21, 2021
Raghavan Iyer - Finding Your Culinary Path
Raghavan Iyer and Ken Rubin held this Live Event to learn about culinary career paths, leveraging your skill set and 21st century skills for culinary and food professionals. Chef Iyer shared his personal and professional path and answered questions about how to build a career as a culinary professional. Bombay-born Raghavan Iyer, CCP, is a cookbook author, culinary educator, product development expert, and consultant for numerous national and international clients. He has authored 4 award-winning cookbooks and has contributed to the top food and culinary publications. Raghavan served as President of the International Association of Culinary Professionals (IACP) – a leading organization for culinary professionals in a wide variety of disciplines from around the world. Raghavan won the 2004 IACP Cooking Teacher of the Year and was a Finalist for a 2005 James Beard Journalism Award. Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world’s leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. Ken previously served as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content, and as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child. Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoying cooking and eating in Portland, Oregon. You can watch the original video version of this episode on Rouxbe.
47:29
July 19, 2021
Fran Costigan - No Oven (needed) Desserts (for Summer)
Join Chef Fran Costigan for a look at desserts that range from the celebratory to everyday treats, with tips and tricks. Sure we can make raw desserts but we can also do so much more! Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
53:11
July 14, 2021
Whitney Lauritsen - Healthy Eating on a Budget
In this classic episode, healthy living specialist Whitney Lauritsen (EcoVeganGal) joins Plant-Based Chef Chad Sarno to offer detailed tips on how to shop and cook whole foods, and enjoy them while dining out, without spending a lot of money or time. Despite popular belief, organic, plant-based food can be affordable. Learn all about the benefits of swapping expensive, processed foods for nutritious cuisine that costs $5 a day or less! Whitney Lauritsen is the voice behind Eco-Vegan Gal, an online brand created to raise awareness about how to make healthy living choices & develop a planet-friendly lifestyle. Through videos, written articles and social media, Whitney shares simple lifestyle tips, product recommendations, easy recipes, inspirational interviews and more. This has resulted in a wildly successful YouTube channel, TV appearances, cover of Laika Magazine, and the Ed Begly Jr. Environmental Activist Award. She recently released the ebook “Healthy, Organic, Vegan on a Budget” and an accompanying meal plan service as guides on how to eat well with limited money and time. Learn more and join the growing Eco-Vegan Gal community at ecovegangal.com Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram You can watch the original video version of this episode on Rouxbe.
54:34
July 12, 2021
Matt Haley - Using Food to Enrich Others
In this very special classic episode from 2014, our dear friend Matt Haley joined us to share his culinary journey and his optimism for the world. Chef Haley shared with us his amazing story, and how the people he has helped have touched his life. Sadly Matt passed away a few months after this event, but we will forever be grateful for the time he spent with us, and for all his contributions to the world. The James Beard Foundation’s 2014 Humanitarian of the Year, The National Humanitarian from the International Association of Culinary Professionals and the 2014 Cornerstone Humanitarian from the National Restaurant Association - no chef in history has ever been awarded these three high honors – especially in one year. But with Matt Haley’s focus on using food to support and nurture communities, he garnered this trifecta of awards which has focused a spotlight on the how this incredible man gives back to his global community in immeasurable ways.  Please join us in honoring Matt's legacy through the Chef Matthew Haley Trust. You can watch the original video version of this episode on Rouxbe.
53:08
July 08, 2021
Jason Wrobel - Building Your Brand in the Plant-Based Community
Internationally-renowned vegan chef, Cooking Channel TV host and Hay House author Jason Wrobel shared his experience with publishing his bestselling cookbook Eaternity in this 60-minute live event hosted by Rouxbe's VP of Plant-Based Wellness Chad Sarno. They dove deep into the entire publishing process, from writing a killer book proposal, finding a book agent and growing your social media platforms to the actual processes of writing, research, recipe development, food photography and marketing. Plus, Jason got into the differences between self-publishing and traditional publishing while empowering you with expert tools and wisdom to help you actualize your dream of being a published cookbook author! Jason Wrobel dishes up a sublime fusion of food and humor to help you live to 100. He focuses on whole foods and big flavors as the author of Eaternity: More Than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Life. Jason turns up the heat on powerful everyday superfood ingredients proven to increase your longevity and serves them up as culinary masterpieces. With an emphasis on radical simplicity and artful presentation, he imbues his ecstatic food creations with the energy of fresh and organic produce. The healing properties and outrageous tastes of his dishes have rendered his recipes hands-down favorites among celebrity clients, and regular folk alike. J-Wro fans Woody Harrelson, Jeremy Piven, Robin Wright, Sigourney Weaver, John C. Reilly, Flea, Steve Buscemi, Isabelle Adjani and Russell Simmons, consistently rave about his delicious and innovative culinary creations. After graduating from the Living Light Culinary Institute and earning certification as Certified Raw Food Chef and Instructor, Jason went onto to apprentice with the industry’s finest and most revered talents in New York City, Detroit and Los Angeles. As Executive Raw Food Chef at the award-winning Café La Vie in Santa Cruz, California, Jason highlighted the amazing local produce from Northern California’s central coast, taking innovative simplicity to soaring new heights. His other career highlights include winning the inaugural World’s Best Raw Ice Cream Competition in Los Angeles and being the first vegan chef ever to present live at the prestigious Pebble Beach Food & Wine festival. Jason hosts the popular YouTube channel The J-Wro Show showcasing healthy recipes, lifestyle transformation tips and epicurean entertainment. His Cooking Channel television series, How to Live to 100, is the first primetime vegan cooking series in TV history, which has taught people worldwide how to prepare easy and nutritious plant-based foods. JasonWrobel.com Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram You can watch the original video version of this episode on Rouxbe.
01:00:22
July 05, 2021
Eric Wynkoop - June 29th Open Office Hours
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomes all questions.  The links related to this episode are https://lms.rouxbe.com/live-events/497 - event on Business Basics and Recipe/Ingredient costing https://bit.ly/3jrihGM - USDA Food Safety and Inspection service https://www.seriouseats.com/homemade-vegan-kimchi-recipe - Eric's favourite Kimchi recipe Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016. You can watch the original video version of this episode on Rouxbe.
01:07:58
June 29, 2021
Zsu Dever - Aquafaba, the Magical Egg Replacer
In this classic episode, join Essential Vegan Desserts course Lead Instructor Fran Costigan and renowned Vegan author Zsu Dever for a deep dive into the wonders of Aquafaba! Zsu Dever has been involved in the restaurant business most of her life. She hails from a long line of culinary professionals and restauranteurs. Zsu is the author of Everyday Vegan Eats, Vegan Bowls and Aquafaba, (published by Vegan Heritage Press) and publishes the blog Zsu's Vegan Pantry.  Zsu is a passionate vegan and resides in San Diego, CA, with her three wonderful children, her three adorable felines and her one amazing husband.  Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
45:48
June 28, 2021
Barton Seaver - Aquaculture 101
Aquaculture, the farming of fish and shellfish is a controversial and often not well understood part of our food system. Join chef, author and sustainable seafood expert Barton Seaver in discussion about this increasingly important part of the modern foodscape and professional kitchen. Barton brought it all back to the plate with three dishes/techniques for making the most out of whatever sustainable seafood you choose to use. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.
01:31:60
June 25, 2021
Dr. Scott Stoll - What is the Anti-inflammatory Diet?
Time magazine declared on their cover that inflammation is the root cause of the majority of diseases.  However, inflammation is just a sign pointing to the real cause, diet and lifestyle.   Join Dr. Stoll as he tells the story of inflammation and describes the key triggers of inflammation and foods that effectively reduce inflammation.   Dr. Scott Stoll is a board certified specialist in Physical Medicine and Rehabilitation and currently serves as the Medical Director and Department Chairman of Physical Medicine and Rehabilitation at Coordinated Health. He graduated with honours in Nutritional Sciences and is a member of the Whole Foods Market Scientific and Medical Advisory Board, and Future of Health Now Advisory Board. Dr. Stoll is also the co-founder of both The Plantrician Project and the International Plant-based Nutrition Healthcare Conference. His practice specializes in treating musculoskeletal injuries through regenerative therapies and improving health through natural treatments, diet, and lifestyle that aid the body in healing chronic diseases and injuries. You can watch the original video version of this episode on Rouxbe.
01:00:10
June 21, 2021
Fran Costigan - Lightened up Summer Desserts
Summer months beg for lighter desserts, and Chef Fran Costigan has the recipe for success! Join Fran for a discussion of her favourite desserts that can be lightened for summer including a few that you would never guess. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com You can watch the original video version of this episode on Rouxbe.
57:16
June 17, 2021
Jacquy Pfeiffer & Scott Samuel - Behind the Scenes: Pastry & Bread Baking Arts
Join Chef Jacquy Pfeiffer and Chef Scott Samuel to learn how to trouble shoot some common mistakes as well as a few mind-blowing techniques from our Introduction to Pastry Arts and Bread Baking Arts Courses. From the chemistry of tempering chocolate, laminating doughs and troubleshooting macarons to the cornerstone artisanal bread ingredients and how to master the liquid batter gold of canelés, they will let you in on the secrets and solutions to becoming a master baker! Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.  In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health.   Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.
01:29:10
June 16, 2021
Julieanna Hever - Demystifying Popular Nutrition Distortion
Let the Myths Stop Here as Rouxbe's Co-Founder and CEO Joe Girard introduces Dietician Julieanna Hever for a thorough debunking of the top Plant-Based myths. Nutrition is one of the most confusing subjects due to mega media hype, competing industries, and differing opinions. People are deeply connected to their food choices. Yet, a deep dive i