Chop Chat Chew

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 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.