Chop Chat Chew

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...

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 L...

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-event...

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-N...

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...

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 tech...

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 Li...

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 t...

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.rou...

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...

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 in...