Get ready to satisfy your sweet tooth, without eggs, dairy or refined white sugar! Join us for a special Ask Me Anything episode with Rouxbe Director of Vegan Pastry, renowned vegan pastry chef Fran Costigan, affectionately known as the “Queen of Vegan Desserts.” Whether you’re a long-time plant-based eater or just dessert-curious, this is your chance to connect directly with Fran and ask her anything about baking without eggs, dairy, or compromise. From decadent chocolate cakes to creamy custards and flaky pastries, Fran will share her expert tips, creative substitutions, and the secrets to making a variety of no-apology vegan treats that wow even the most skeptical sweet lovers.

This episode invites home bakers, professional chefs, and dessert fans of all stripes to explore the delicious world of vegan confections. Curious about aquafaba? Wondering how to achieve that perfect rise without eggs? Want recommendations for your next show-stopping holiday dessert? Fran’s got you covered.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

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 our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.

Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.

Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.

Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Learn key vegan pastry and baking techniques to elevate your desserts this Thanksgiving.

Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry will offer her top tips from her Essential Vegan Desserts Course for successful desserts. She’ll showcase a variety of holiday desserts that are suitable for all people, whether or not dietary considerations are an issue.

From mastering pies and tarts to creating delightful stovetop desserts, Chef Fran’s presentation promises to have something for every dessert enthusiast.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠.

At first glance it may seem simple: We eat because we are hungry, food tastes good, we can both access and afford it, and our bodies will seek out or crave the foods that supply nutrients we need. What if I told you that is less true now then it has ever been before? When an individual sits down to eat there are more than 15 motivators at play that influence their food choices. 

This presentation explores external influencers, spanning across individual, social, cultural, environmental, and institutional levels that shape individual eating behaviors. These external factors play a vital role in shaping what individuals choose to eat, transcending the simplistic notion that food choices are solely driven by hunger and taste preference. The course provides a holistic understanding of the multifaceted nature of our relationship with food, from personal to societal dimensions.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠.

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 Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.

Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.

You can watch the original video version of this episode on ⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠.

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠.

Explore the world of protein-enriched treats with Chef Fran Costigan and Registered Dietitian Vesanto Melina in an insightful discussion that strikes a harmonious balance between flavor, texture, and nutrition, without compromising your commitment to a healthier lifestyle. 

Fran and Vesanto will discuss options for higher protein treats that satisfy.

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’s latest book, ⁠⁠⁠⁠Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts⁠⁠⁠⁠, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.

Her previous cookbook, ⁠⁠⁠⁠More Great Good Dairy-Free Desserts Naturally⁠⁠⁠⁠ (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.

For more information, ⁠⁠⁠⁠www.francostigan.com⁠⁠⁠

Vesanto Melina is a Canadian Registered Dietitian and co-author of books that have become classics in the field of vegetarian, vegan, and raw foods nutrition, have sold almost a million copies in English and are in nine additional languages (Italian, Dutch, Traditional Chinese, Czech, French, Portuguese, Hebrew, Russian and Polish). She has presented talks and workshops on various aspects of vegetarian, vegan and raw foods and nutrition for dietitians, health professionals, and vegetarian associations in 17 American states and 9 Canadian provinces, and in 10 countries (in Europe-Paris, Copenhagen, Aarhus, Dresden, Ghent, Barcelona, Oxford, London, Edinburgh, Glasgow, Venice).

Her first book, Becoming Vegetarian, co-authored with Brenda Davis and Victoria Harrison, grew from her classes. It was published in 1993 in Canada, and in the US in 1994.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠.

Join us for a captivating episode featuring Dr. Deb Kennedy, a distinguished expert in the realm of culinary wellness and teaching kitchens.

Dr. Deb’s extensive knowledge and passion for the transformative power of food make her a trusted guide on the journey to better health through the kitchen. In this enlightening event, Dr. Deb will share her insights into harnessing the potential of a kitchen to be a place of learning and transformation, offering practical tips and evidence-based strategies that can empower you and others to make healthier choices without sacrificing taste.

During this engaging presentation, you will gain a deeper understanding of what it takes to create a kitchen that promotes health, community and wellbeing. Dr. Deb will explore the science behind creating a teaching kitchen and transforming yours, revealing how simple modifications in your kitchen can lead to significant improvements.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠.

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 our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.

Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.

Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.

Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.

You can watch the original video version of this episode on ⁠⁠⁠Rouxbe⁠⁠⁠.

Prepare to embark on a flavorful odyssey where science meets culinary delight, as Deb Kennedy, PhD takes the stage to share her wisdom on The Power of Taste and Flavor in Following a Healthy Diet. With her engaging demeanor and depth of knowledge, Dr. Deb will unwrap the science behind taste perception and its direct impact on our dietary habits.

Join us, and you will gain a new appreciation for the sensory intricacies that underpin our nutritional choices and learn how to harness the allure of taste to navigate the modern food landscape with consciousness and confidence. From uncovering the magic of umami to highlighting the impact of color, sound and temperature on flavor, this event promises a transformative experience that will empower individuals to forge a harmonious connection between their palates and their pursuit of health.

You can watch the original video version of this episode on ⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠.

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 Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.

Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.

You can watch the original video version of this episode on ⁠⁠⁠Rouxbe⁠⁠⁠.

Join renowned plant-based pastry chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a Live Event focused on oats. Oats are not only good for your heart and general health but also a sustainable crop.

The event will explore the various forms and uses of oats in vegan treats and beyond. Learn when to use different types of oats, how to make and store fresh oat flour and oat milk. Chef Fran will discuss the question of gluten in this inherently gluten-free crop.

Learn when to use which kind of oat, how to make and store fresh oat flour and oat milk. The many benefits of oats, and their ability to enhance the flavor and textures of desserts.

Don’t miss this unique opportunity to learn from a master pastry chef and oat aficionado, and elevate your culinary skills while savoring the goodness of oats.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠.

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 our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.

Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.

Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.

Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on ⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠.

Join renowned pastry chef Fran Costigan for an unforgettable episode as she unravels the delightful world of Grunts, Slumps, Cobblers, Crisps, and Sonkers. Prepare your taste buds for a tantalizing journey through the comforting realm of fruit-based desserts. Some are baked, some are made on the stove and others are bits that were previously made.

Fran’s expertise in plant-based baking is evident as she showcases some of the classic early American recipes and adds a few modern twists .But this event isn’t just about indulging homestyle treats—it’s about fostering an interactive experience.

Whether you’re a seasoned baker or a dessert enthusiast, this event promises to be a haven of inspiration and culinary discovery. Don’t miss out on the opportunity to learn from one of the finest pastry chefs in the industry.

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’s latest book, ⁠⁠⁠Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts⁠⁠⁠, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.

Her previous cookbook, ⁠⁠⁠More Great Good Dairy-Free Desserts Naturally⁠⁠⁠ (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.

For more information, ⁠⁠⁠www.francostigan.com⁠⁠⁠

You can watch the original video version of this episode on ⁠⁠⁠Rouxbe⁠⁠⁠.

Nourish your mind at our sizzling live event, "Food is Medicine," starring the one and only, culinary medicine expert Dr. Deb Kennedy! Prepare to have your preconceptions flipped upside down as Dr. Deb whisks you on a journey of gastronomic healing. Armed with a spatula in one hand and a prescription pad in the other, Dr Deb will discuss what place a chef has in this emerging field of food is medicine. She will demonstrate how the food choices we make daily can lead us on a path towards health or away from it.. So, spice up your life and join us for an evening of delicious revelations, where you'll learn that the only side effect of this medicine is an insatiable craving for more!

Dr. Deb will be hosted by Rouxbe's own Director of Plant-Based Culinary and Development, Chef Dan Marek, for this episode.

You can watch the original video version of this episode on ⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠.

Join Chef Ken Rubin 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 Ken tackled all variety of questions!

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 delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others.

Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. 

Ken currently serves as the Chair of the James Beard Foundation’s Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content. Ken previously served as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP’s philanthropic foundation founded by Julia Child.

Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoy cooking and eating in Portland, Oregon.

You can watch the original video version of this episode on ⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠.

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 Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.

Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.

You can watch the original video version of this episode on ⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠.

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on ⁠⁠⁠Rouxbe⁠⁠⁠.

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 Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.

Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.

You can watch the original video version of this episode on ⁠⁠Rouxbe⁠⁠⁠⁠.

Sweeteners and desserts go together like vegans and nooch. We do want our birthday cakes, holiday desserts. We also want to use wholesome ingredients and our vegan desserts to be unapologetically delicious.

There’s important news in the granulated sweetener space and Chef Fran Costigan, the director of Vegan Pastry at Rouxbe and instructor for the Essential Vegan Desserts Course is back with Another Look at Sweeteners.

Non-sugar sweeteners have been in the press with statements from the W.H.O to Dr. Gregor. Date sugar is available now in super fine grind and not all coconut sugars look the same. Does it matter?

Join Chef Fran and find out. She will discuss the similarities and differences between vegan sweeteners and offer up some desserts for comparison.

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’s latest book, ⁠⁠⁠Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts⁠⁠⁠, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.

Her previous cookbook, ⁠⁠⁠More Great Good Dairy-Free Desserts Naturally⁠⁠⁠ (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.

For more information, ⁠⁠⁠www.francostigan.com⁠⁠⁠

You can watch the original video version of this episode on ⁠⁠⁠Rouxbe⁠⁠⁠.

Join us for a live event that's sure to make your taste buds sing - it's a picnic party like no other! Don't forget to bring your appetite, your sense of humor, and your best checkered blanket!

Hosted by renowned chef, author, and sustainable seafood expert, Barton Seaver, this exciting episode will have you prepping the ultimate picnic experience.

With his signature passion and enthusiasm, Barton will inspire you to make positive changes to your eating habits and unlock the full potential of your brain. Don't miss this unique opportunity to learn from one of the leading voices in the food and sustainability movement.

Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business!

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 sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities.

An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including ⁠For Cod and Country⁠ and ⁠American Seafood⁠ and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the ⁠TED Talk⁠ stage.

He is the founder of ⁠Coastal Culinary Academy⁠, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.

You can watch the original video version of this episode on ⁠Rouxbe⁠.

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 our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.

Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.

Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.

Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.

You can watch the original video version of this episode on ⁠⁠Rouxbe⁠⁠.

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 Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.

Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on ⁠⁠Rouxbe⁠⁠⁠⁠.

Join us for an exciting live event celebrating the new season of fruits and yes, vegetables too, with renowned pastry chef Fran Costigan, our Director of Vegan Pastry. With her signature enthusiasm and passion, Chef Fran will share tips on choosing, storing, and using early summer produce to make luscious plant-based desserts that are sure to satisfy everyone’s craving. Guiding us with expert techniques and innovative recipes, Fran will demonstrate how to achieve the balance of flavor, texture, and appeal in each delightful bite.

While some desserts are free of added sugar and a few are no-oil added, others are a bit more decadent. Still, all are fruit forward, and more nutritious than their traditional counterparts. With Chef Fran’s help, you’ll learn how to make desserts ahead, both fully and from components to assembled when you are ready to serve.

Don’t miss this opportunity to learn from one of the leading voices in vegan desserts. You will leave feeling empowered and inspired to make some fabulous sweet and natural desserts.

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’s latest book, ⁠⁠Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts⁠⁠, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.

Her previous cookbook, ⁠⁠More Great Good Dairy-Free Desserts Naturally⁠⁠ (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.

For more information, ⁠⁠www.francostigan.com⁠⁠

You can watch the original video version of this episode on ⁠⁠Rouxbe⁠⁠.

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 Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.

Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.

You can watch the original video version of this episode on ⁠Rouxbe⁠⁠.

Join Chef Eric Wynkoop in his 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on ⁠Rouxbe⁠⁠.

Cleaning out the pantry and refrigerator is like going on a scavenger hunt for hidden treasures. You never know what you might find lurking- a bag of cake crumbs, a jar of cookie bits, or a small container of creams. With a little bit of creativity and imagination, you can transform these forgotten ingredients into a new and exciting dessert. It’s like playing the game of Chopped, but instead of a basket of mystery ingredients, you have your own kitchen to explore.

So come on, join Vegan Pastry Maste Fran Costigan, and let’s uncover those hidden gems and whip up some delicious treats!

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’s latest book, ⁠Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts⁠, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.

Her previous cookbook, ⁠More Great Good Dairy-Free Desserts Naturally⁠ (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.

For more information, ⁠www.francostigan.com⁠

You can watch the original video version of this episode on ⁠Rouxbe⁠.

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 our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.

Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.

Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.

Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.

You can watch the original video version of this episode on ⁠Rouxbe⁠.

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 Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.

Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.

You can watch the original video version of this episode on Rouxbe.

Join Vegan Pastry Master Fran Costigan for this special episode.

Are you tired of burnt bottoms and soggy centers? Do you feel like your oven is more of a foe than a friend? Well, fear not my friends, because the queen of vegan baking, Fran Costigan, is coming to town to spill the beans on all the secrets of working with your oven. Get ready to rise to the occasion and whip up some truly delicious treats. With Fran's guidance, you'll be baking like a pro in no time, and your oven will be your new BFF (Best Flourishing Friend). Don't miss out on this episode, or you'll be left with a half-baked approach to baking!

The links mentioned in this episode are

Event Document

Cornbread Muffins Recipe

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’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.

Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.

For more information, www.francostigan.com

You can watch the original video version of this episode on Rouxbe.

Join Chef Eric Wynkoop in his 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on Rouxbe.

Join us for an exciting episode with acclaimed chef and sustainability expert, Barton Seaver, as he shares his expertise on the powerful connection between food and brain health. In this thought-provoking presentation, Chef Barton will explore the latest research on how our food choices impact our cognitive function, mood, and overall well-being. From the benefits of omega-3 fatty acids to the importance of a plant-based diet, Seaver will provide practical tips and insights for optimizing brain health through our diets.

With his signature passion and enthusiasm, Barton will inspire you to make positive changes to your eating habits and unlock the full potential of your brain. Don't miss this unique opportunity to learn from one of the leading voices in the food and sustainability movement.

Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business!

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 sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities.

An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage.

He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.

You can watch the original video version of this episode on Rouxbe.

Join Chef Eric Wynkoop 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

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 our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.

Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.

Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.

Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.

You can watch the original video version of this episode on Rouxbe.

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 Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.

Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.

You can watch the original video version of this episode on Rouxbe.

Join Chef Eric Wynkoop in his 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on Rouxbe.

Diabetes is more common than ever. But diet changes can rival the healing power of medications—and all the “side effects” of nutrition are good ones. In this classic episode, Dr. Barnard discussed Type 2 Diabetes, and how diet changes can rival the healing power of medications for you and for your family.

Dr. Barnard has led several clinical trials investigating the effects of diet on health, including a recent study of dietary interventions in diabetes, funded by the National Institutes of Health.

Dr. Neal Barnard is the president of the Physicians Committee for Responsible Medicine and an adjunct associate professor of Medicine at the George Washington University School of Medicine.

Dr. Barnard has authored dozens of scientific publications, as well as 15 books for lay readers.

NealBarnard.org

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 Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program.

Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram

You can watch the original video version of this episode on Rouxbe.

In this classic episode from February 2014, the amazing Margaret Wittenberg joined Chef Chad Sarno for an illuminating conversation about five heirloom grain varieties: einkorn, farro, kamut, spelt, along with Cordillera heirloom rice varieties-- all essential ingredients for an inspired cook's pantry.

Margaret M. Wittenberg, author of The Essential Good Food Guide (Ten Speed Press, 2013), globally recognized authority and educator on natural and organic foods, has taught students of all ages about the wonders and delicious flavors that can be enjoyed with good food. As an author, her books provide a refreshing approach on exploring, choosing, and preparing natural foods, weaving together mouth-watering descriptions, cooking guidelines, time-saving suggestions, and just enough history, food science, and nutrition to whet the appetite while enjoying the process.

Margaret has also devoted much of her life ensuring good food sources remain available. A former member of the USDA National Organic Standards Board, Margaret has also served on many other United States-based and international advisory boards focused on organic agriculture, seafood sustainability, agricultural environmental standards, and farm animal welfare. Currently, she is a board member for the Whole Kids Foundation, The Organic Center, and the American Botanical Council. In 2005, Margaret was honored with the National Audubon Society's prestigious Rachel Carson Award in recognition of her lifelong work helping to ensure future generations can live healthy lives within a sustainable environment.

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 Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program.

Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

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 our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.

Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.

Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.

Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.

You can watch the original video version of this episode on Rouxbe.

Join Chef Eric Wynkoop in his 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on Rouxbe.

Keep it Spicy! 

Join renowned chef and author Barton Seaver for this live, virtual event as he takes you on a culinary journey to explore the world of spices and how they can be used to add depth and complexity to your dishes. From the warm, earthy notes of cumin to the bright and floral notes of saffron, you'll learn how to use these ingredients to create delicious and romantic meals. 

Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business!

Check out Barton's Wine Pairing salts! Use code SPICEITUP to take 10% off! https://skordo.com/blogs/skordo-kitchen/barton-seaver-x-skordo-wine-pairing-salt-blends

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 sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities.

An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage.

He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.

You can watch the original video version of this episode on Rouxbe.

Join us for Fran Costigan's 7th annual Valentine's Day Spectacular live event, where renowned pastry chef and vegan dessert expert Fran Costigan will be showcasing her delicious and indulgent plant-based creations. This year's event promises to be even more romantic and memorable, with a variety of sweet and savory treats. Don't miss out on this unique opportunity to treat your sweetheart (or yourself!) to  the ultimate celebration of love and vegan desserts!

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’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.

Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.

For more information, www.francostigan.com

You can watch the original video version of this episode on Rouxbe.

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 our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners.

Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.

Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu.

Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.

You can watch the original video version of this episode on Rouxbe.

Ever wondered how food can do more than just fuel your body—how it can heal, empower, and transform lives?

Join Dr. Deb Kennedy, founder of Food Coach Academy, for an episode where you can Ask Me Almost Anything about the groundbreaking field of Culinary Medicine. This is your chance to dive into an honest, evidence-based conversation about the powerful connection between food, health, and community well-being.

⚠️ Please note: This event is for educational purposes only and does not provide personal medical advice or prescriptions. Always consult a healthcare provider for individualized care.

You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Join Chef Eric Wynkoop in his 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 chef, Eric Wynkoop tackled all variety of questions!

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 anthropology, as well as credentials in Ayurveda wellness and cooking.

Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon.

Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.

You can watch the original video version of this episode on Rouxbe.

Today’s profusion of non-dairy options is astonishing, and maybe just a tad confusing. Join Chef Fran, our director of Vegan Pastry at Rouxbe, to explore the vast array of plant milks, creams, yogurt, butters. It’s not just soy and rice milk (or the dreaded hydrogenated margarine) anymore.

For vegan or lactose intolerant folks, these ingredients are a boon. Plant-based dairy products are kinder to the environment and animals, and   cholesterol-free too. Chef Fran will walk you through the plethora of plant milks, butters, yogurts, creams, focusing on types, ingredients and when to use one over another.

DIY plant milks and a simple recipe for making vegan butter are on the table.

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’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.

Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.

For more information, www.francostigan.com

You can watch the original video version of this episode on Rouxbe.

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 Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.

Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.

You can watch the original video version of this episode on Rouxbe.