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Chop Chat Chew

Chop Chat Chew

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 as your questions.

All episodes were originally live broadcast events, as found on rouxbe.com/live-events
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Professor Enrique C. Ochoa and Chef Chris Rodriguez - Pull Up A Chair: Food, Labor and Climate Change

Chop Chat ChewMay 02, 2022

00:00
01:08:14
Fran Costigan - What’s New In Vegan Chocolate
Mar 25, 202451:12
Dan Marek - Ask Me Anything March 12th

Dan Marek - Ask Me Anything March 12th

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.

Mar 18, 202458:38
Eric Wynkoop - Ask Me Anything February 27th

Eric Wynkoop - Ask Me Anything February 27th

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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.

Mar 04, 202401:01:59
Char Nolan - Ask Me Anything February 20th
Feb 26, 202448:39
Fran Costigan - Bite Sized Desserts with Big Appeal
Feb 19, 202456:02
Dan Marek - Ask Me Anything February 6th

Dan Marek - Ask Me Anything February 6th

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.

Feb 12, 202450:32
Eric Wynkoop - Ask Me Anything January 30th

Eric Wynkoop - Ask Me Anything January 30th

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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.

Feb 05, 202401:39:18
Char Nolan - Ask Me Anything January 23rd
Jan 31, 202450:57
Fran Costigan - Setting Up Your Baking Kitchen For Success
Jan 22, 202458:51
Dan Marek - Ask Me Anything January 9th

Dan Marek - Ask Me Anything January 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.

Jan 15, 202452:02
Eric Wynkoop - Ask Me Anything January 2nd

Eric Wynkoop - Ask Me Anything January 2nd

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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.

Jan 08, 202401:12:16
Deb Kennedy, PhD - Explore a Career as a Food Coach!
Jan 08, 202428:20
Fran Costigan - Holiday Prep Made Easy
Dec 24, 202350:44
Char Nolan - Ask Me Anything December 12th
Dec 18, 202346:55
Deb Kennedy, PhD - Culinary Strategies to Nourish Yourself During the Holiday Season
Dec 18, 202343:58
Dan Marek - Ask Me Anything December 5th

Dan Marek - Ask Me Anything December 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.

Dec 12, 202340:02
Eric Wynkoop - Ask Me Anything November 28th

Eric Wynkoop - Ask Me Anything November 28th

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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.

Dec 05, 202355:45
Char Nolan - Ask Me Anything November 21st
Nov 28, 202341:54
Barton Seaver - Holiday Tips & Tricks

Barton Seaver - Holiday Tips & Tricks

Join us for an exciting episode hosted by renowned chef and author, Barton Seaver, as he shares his invaluable holiday cooking tips and tricks. In this interactive culinary experience, Barton will guide participants through the art of creating memorable and stress-free holiday meals.

Whether you're looking to perfect the roast turkey or craft delectable vegetarian/vegan dishes, Barton Seaver's expertise will leave you inspired and well-prepared to make this holiday season a culinary triumph.

Don't miss this opportunity to elevate your holiday cooking game with the guidance of a true culinary maestro!


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.

Nov 20, 202357:51
Fran Costigan - Thanksgiving Desserts with Essential Vegan Desserts
Nov 17, 202357:51
Deb Kennedy, PhD - Factors that Influence 'What' and 'How Much' We Eat
Nov 13, 202329:41
Char Nolan - Ask Me Anything November 7th
Nov 13, 202341:57
Eric Wynkoop - Ask Me Anything November 2nd

Eric Wynkoop - Ask Me Anything November 2nd

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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.

Nov 06, 202301:17:55
Fran Costigan & Vesanto Melina - Protein Packed Treats

Fran Costigan & Vesanto Melina - Protein Packed Treats

Explore the world of protein-enriched treats with Chef Fran Costigan and Registered Dietitian Vesanto Melina in an insightful discussion that strikes a harmonious balance between flavor, texture, and nutrition, without compromising your commitment to a healthier lifestyle. 

Fran and Vesanto will discuss options for higher protein treats that satisfy.

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


Vesanto Melina is a Canadian Registered Dietitian and co-author of books that have become classics in the field of vegetarian, vegan, and raw foods nutrition, have sold almost a million copies in English and are in nine additional languages (Italian, Dutch, Traditional Chinese, Czech, French, Portuguese, Hebrew, Russian and Polish). She has presented talks and workshops on various aspects of vegetarian, vegan and raw foods and nutrition for dietitians, health professionals, and vegetarian associations in 17 American states and 9 Canadian provinces, and in 10 countries (in Europe-Paris, Copenhagen, Aarhus, Dresden, Ghent, Barcelona, Oxford, London, Edinburgh, Glasgow, Venice).

Her first book, Becoming Vegetarian, co-authored with Brenda Davis and Victoria Harrison, grew from her classes. It was published in 1993 in Canada, and in the US in 1994.


You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠.

Oct 23, 202301:07:21
Deb Kennedy, PhD - Kitchen Magic: Transforming Health
Oct 16, 202326:47
Dan Marek - Ask Me Anything October 3rd

Dan Marek - Ask Me Anything October 3rd

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.

Oct 10, 202324:25
Dr. Deb Kennedy - The Power of Taste and Flavor in Following a Healthy Diet
Oct 02, 202352:50
Char Nolan - Ask Me Anything September 19th
Sep 25, 202348:45
Fran Costigan - All About Oats
Sep 18, 202357:22
Eric Wynkoop - Ask Me Anything September 5th

Eric Wynkoop - Ask Me Anything September 5th

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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.

Sep 11, 202301:08:42
Fran Costigan - Grunts, Slumps, Cobblers, Crisps and Sonkers

Fran Costigan - Grunts, Slumps, Cobblers, Crisps and Sonkers

Join renowned pastry chef Fran Costigan for an unforgettable episode as she unravels the delightful world of Grunts, Slumps, Cobblers, Crisps, and Sonkers. Prepare your taste buds for a tantalizing journey through the comforting realm of fruit-based desserts. Some are baked, some are made on the stove and others are bits that were previously made.


Fran’s expertise in plant-based baking is evident as she showcases some of the classic early American recipes and adds a few modern twists .But this event isn’t just about indulging homestyle treats—it’s about fostering an interactive experience.


Whether you’re a seasoned baker or a dessert enthusiast, this event promises to be a haven of inspiration and culinary discovery. Don’t miss out on the opportunity to learn from one of the finest pastry chefs in the industry.


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.

Sep 04, 202349:60
Dr. Deb Kennedy - Food Is Medicine
Aug 21, 202359:30
Ken Rubin - Ask Me Anything August 8th

Ken Rubin - Ask Me Anything August 8th

Join Chef Ken Rubin 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 Ken tackled all variety of questions!

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 currently serves 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. Ken previously served 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 enjoy cooking and eating in Portland, Oregon.

You can watch the original video version of this episode on ⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠.

Aug 14, 202351:01
Char Nolan - Ask Me Anything August 1st
Aug 07, 202341:22
Eric Wynkoop - Ask Me Anything July 25th

Eric Wynkoop - Ask Me Anything July 25th

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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.

Jul 31, 202301:00:01
Char Nolan - Ask Me Anything July 11th
Jul 17, 202330:07
Fran Costigan - Another Look at Sweeteners

Fran Costigan - Another Look at Sweeteners

Sweeteners and desserts go together like vegans and nooch. We do want our birthday cakes, holiday desserts. We also want to use wholesome ingredients and our vegan desserts to be unapologetically delicious.


There’s important news in the granulated sweetener space and Chef Fran Costigan, the director of Vegan Pastry at Rouxbe and instructor for the Essential Vegan Desserts Course is back with Another Look at Sweeteners.


Non-sugar sweeteners have been in the press with statements from the W.H.O to Dr. Gregor. Date sugar is available now in super fine grind and not all coconut sugars look the same. Does it matter?


Join Chef Fran and find out. She will discuss the similarities and differences between vegan sweeteners and offer up some desserts for comparison.


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.

Jul 10, 202359:09
Barton Seaver - How To Plan the Perfect Picnic

Barton Seaver - How To Plan the Perfect Picnic

Join us for a live event that's sure to make your taste buds sing - it's a picnic party like no other! Don't forget to bring your appetite, your sense of humor, and your best checkered blanket!


Hosted by renowned chef, author, and sustainable seafood expert, Barton Seaver, this exciting episode will have you prepping the ultimate picnic experience.


With his signature passion and enthusiasm, Barton will inspire you to make positive changes to your eating habits and unlock the full potential of your brain. Don't miss this unique opportunity to learn from one of the leading voices in the food and sustainability movement.

Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business!

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.

Jul 03, 202353:07
Dan Marek - Ask Me Anything June 20th

Dan Marek - Ask Me Anything June 20th

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.

Jun 26, 202323:45
Eric Wynkoop - Ask Me Anything June 13th

Eric Wynkoop - Ask Me Anything June 13th

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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.

Jun 19, 202301:11:49
Fran Costigan - Sweet and Natural Desserts for June

Fran Costigan - Sweet and Natural Desserts for June

Join us for an exciting live event celebrating the new season of fruits and yes, vegetables too, with renowned pastry chef Fran Costigan, our Director of Vegan Pastry. With her signature enthusiasm and passion, Chef Fran will share tips on choosing, storing, and using early summer produce to make luscious plant-based desserts that are sure to satisfy everyone’s craving. Guiding us with expert techniques and innovative recipes, Fran will demonstrate how to achieve the balance of flavor, texture, and appeal in each delightful bite.


While some desserts are free of added sugar and a few are no-oil added, others are a bit more decadent. Still, all are fruit forward, and more nutritious than their traditional counterparts. With Chef Fran’s help, you’ll learn how to make desserts ahead, both fully and from components to assembled when you are ready to serve.


Don’t miss this opportunity to learn from one of the leading voices in vegan desserts. You will leave feeling empowered and inspired to make some fabulous sweet and natural desserts.

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.

Jun 12, 202353:50
Char Nolan - Ask Me Anything May 30th
Jun 05, 202301:06:54
Eric Wynkoop - Ask Me Anything May 23rd

Eric Wynkoop - Ask Me Anything May 23rd

Join Chef Eric Wynkoop in his 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 chef, Eric Wynkoop tackled all variety of questions!

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.

May 29, 202359:06
Fran Costigan - Spring Cleaning Your Kitchen Means New Desserts
May 22, 202348:26
Dan Marek - Ask Me Anything May 9th

Dan Marek - Ask Me Anything May 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.

May 15, 202338:45
Char Nolan - Ask Me Anything May 2nd
May 08, 202353:42
Fran Costigan - Working With Your Oven

Fran Costigan - Working With Your Oven

Join Vegan Pastry Master Fran Costigan for this special episode.


Are you tired of burnt bottoms and soggy centers? Do you feel like your oven is more of a foe than a friend? Well, fear not my friends, because the queen of vegan baking, Fran Costigan, is coming to town to spill the beans on all the secrets of working with your oven. Get ready to rise to the occasion and whip up some truly delicious treats. With Fran's guidance, you'll be baking like a pro in no time, and your oven will be your new BFF (Best Flourishing Friend). Don't miss out on this episode, or you'll be left with a half-baked approach to baking!

The links mentioned in this episode are

Event Document

Cornbread Muffins Recipe


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.

May 01, 202341:52
Eric Wynkoop - Ask Me Anything April 18th

Eric Wynkoop - Ask Me Anything April 18th

Join Chef Eric Wynkoop in his 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 chef, Eric Wynkoop tackled all variety of questions!

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.

Apr 24, 202349:14
Barton Seaver - Foods for Brain Health

Barton Seaver - Foods for Brain Health

Join us for an exciting episode with acclaimed chef and sustainability expert, Barton Seaver, as he shares his expertise on the powerful connection between food and brain health. In this thought-provoking presentation, Chef Barton will explore the latest research on how our food choices impact our cognitive function, mood, and overall well-being. From the benefits of omega-3 fatty acids to the importance of a plant-based diet, Seaver will provide practical tips and insights for optimizing brain health through our diets.


With his signature passion and enthusiasm, Barton will inspire you to make positive changes to your eating habits and unlock the full potential of your brain. Don't miss this unique opportunity to learn from one of the leading voices in the food and sustainability movement.

Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business!

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.

Apr 17, 202301:22:28
Dan Marek - Ask Me Anything April 4th

Dan Marek - Ask Me Anything April 4th

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.

Apr 10, 202354:27