Chop Chat Chew

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 s...

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 Leadin...

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://thekoreanveg...

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...

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.wikip...

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. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and N...

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. 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, Or...

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://...

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. 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+ n...

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 o...

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...

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 illustr...

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 - h...

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...

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 sh...

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 Ce...

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 del...

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 wi...

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, Or...

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 Co...

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.co...

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 s...

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 S...

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! 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 kitc...

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...