Chop Chat Chew

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 th...

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 platfo...

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomes all questions.  The links related to this episode are 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...

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 ,&nbsp...

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 sustaina...

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 special...

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 trad...

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, th...

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 into the science can be analyzed objectively to make hea...

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomes all questions. Eric also shares some advice on the pace of learning when it comes to cooking. 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 Inst...

In this classic episode, join Chef Chad Sarno and his special guest Dr. Michael Greger for a presentation and Q&A on A Year in Nutritional Research.  Dr. Michael Greger is a physician specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. He is a published author, and internationally recognized professional speaker on a number of important p...

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton also discusses some amazing fish preparations, salad dressings and some fantastic spinach alternatives. 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 wo...

In this classic episode, join Rouxbe's Chief Culinary Officer Ken Rubin and Rouxbe Wellness Advisory Board member Dr. Julie Briley, ND, as she shared a naturopathic physician's perspective on food and cooking. She spoke about her experience using food to support overall health as well as to help support treatment of specific chronic conditions.  Dr. Julie Briley is a licensed naturopathic...

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomes all questions. Eric also shares some advice on food storage. 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 ho...

In our special Around the Table series, Chef Barton Seaver and award winning author Deborah Madison explore the tastes, colors and recipes that feature the best of vegetable-forward cuisine. They discussed Deborah’s memoir, An Onion in my Pocket: My Life with Vegetables, the rise of vegetable-forward cooking, and their tips for how to eat well. Deborah Madison is the award-winning author of fourte...

In this classic episode, join Chef Chad Sarno and his special guest Dr. Michael Klaper, one of America’s foremost authorities on nutrition and health, as he provides a wealth of information about the effects of the Standard American Diet (S.A.D.), affording a keen understanding of what happens when excessive amounts of Salt, Sugar and Oil are consumed on a daily basis.  Would you (continue to...

As winter turns to spring, desserts are her thing! Join Chef Fran Costigan as she discusses and showcases desserts that she looks forward to making (and eating) each spring. 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...

Spring is the season when our appetites crave dishes to match the warming days. Join Chef Barton Seaver to learn what makes a great salad work: ingredients, textures, dressings, compositions, and more. 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 th...

Join Chef and Instructor Eric Wynkoop for a discussion about Nut Cheeses. 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 a...

Join Dr. Scott Stoll as he answers your questions about food and health! 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...