Chop Chat Chew

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 Philadelph...

Chef Jacquy Pfeiffer has crafted new seasonal fall-inspired desserts and cakes made from core Rouxbe pastry courses fundamentals and techniques. These new recipes include a traditional Swiss Engadine walnut tart; a roasted pumpkin and pear spiced pound cake, a light fall plum, lemon, and nut coffee cake, a savory puff pastry pie filled with sautéed cepe mushrooms, garlic and parsley and many more....

From Vegan Cane to Okinawan Black Sugar, Chef Fran is looking further into granulated sweeteners. All sweeteners used in Essential Vegan Desserts are less refined but there are differences. Come learn that those differences are!  Come hungry, and bring all your questions for Chef Fran Costigan! Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New Yo...

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...

In this ACTE/Rouxbe presentation, Chef Eric Wynkoop will provide an introduction to Indian cuisine, one of the hot culinary trends for 2022 and beyond.  The conversation will be framed by the cultural influences that shape the rich culinary history and traditions of the Sub-continent. Chef Eric will outline regional distinctions that are showing up on menus in order to encourage educators and...

Join Chef Barton Seaver to discuss the wide world of cooking and finishing oils (and butter, of course!). We’ll discuss strategies for making the most of this culinary staple and explore the world of options available to the home cook. As always, bring your questions! Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award...

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...

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 ge...

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 o...

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’...

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 Philadelphi...

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 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, Oreg...

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:...

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...

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 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 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 Philadelphi...

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,...

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 t...

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....

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...

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 Rou...

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 http...

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 Philadelphi...