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 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 leadershi...

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from August 17th 2021. The two events mentioned by Eric during this episode are Food Costing and Plant Based Milks . Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Se...

One of the most popular yet most difficult styles of food to master is Sushi.  Join Chef Barton Seaver and his special guest Chef Kazumi Wickenkamp for this special event exploring the cooking techniques and special skills required to master the art of Sushi! Kazumi Wickenkamp, originally from Japan, is the founder of Master of Japanese Cuisine Academy , the world’s first online academy speci...

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from August 17th 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, Oreg...

Soups are not just for winter fare.  Join Chef Barton Seaver to learn about cold soups and make several easy, elegant and delicious recipes together. Perfect for hot weather and summer garden bounty, Barton highlighted soups that are vegetarian and vegan friendly. The Event Document discussed during this episode can be found at the episode page on Rouxbe . Barton Seaver is one of the world’s...

One of our most popular episodes has a sequel! 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 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 pastr...

This was one of our most popular episodes of 2021, and we're excited to bring it to you. Our sequel to this episode will come to you later this week. Plant milks vary one from the other, so do fats, sweeteners, replacements for eggs and flours. Join Chef Fran Costigan for a discussion of what happens or might, when you stray from a tested recipe, as well as some secrets for success. Fran Costigan...

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from August 3rd 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, Orego...

In part 3 of our special Around the Table series, Chef Barton Seaver welcomed award winning Chef Ana Sortun, of Oleana, Sofra bakery & Sarma. They discussed Ana's lauded cookbooks (Soframiz and Spice), their favorite herbs and spices, and their tips for how to eat, cook, and live well.  Hailed as one of the country’s “most creative fusion practitioners,” Ana Sortun was named the Best Chef...

Join the Traveling Chef Steven Petusevsky and Ken Rubin for a discussion of world cuisine and unique flavours! Chef Steven Petusevsky is a pioneer in healthy and creative cuisine, in fact, he is the author of The Whole Foods Market Cookbook (Clarkson Potter; 2002). His most powerful tool is traveling throughout the world and integrating cuisines in areas where there are no labels, only incredibly...

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from July 21st 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, Oregon...

Raghavan Iyer and Ken Rubin held this Live Event to learn about culinary career paths, leveraging your skill set and 21st century skills for culinary and food professionals. Chef Iyer shared his personal and professional path and answered questions about how to build a career as a culinary professional. Bombay-born Raghavan Iyer, CCP, is a cookbook author, culinary educator, product development ex...

Join Chef Fran Costigan for a look at desserts that range from the celebratory to everyday treats, with tips and tricks. Sure we can make raw desserts but we can also do so much more! 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 bef...

In this classic episode, healthy living specialist Whitney Lauritsen (EcoVeganGal) joins Plant-Based Chef Chad Sarno to offer detailed tips on how to shop and cook whole foods, and enjoy them while dining out, without spending a lot of money or time. Despite popular belief, organic, plant-based food can be affordable. Learn all about the benefits of swapping expensive, processed foods for nutritio...

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...