Chop Chat Chew

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. 

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in 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 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 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.

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 specialized in Japanese cuisine. The academy's mission is to provide the highest-quality education of Japanese cuisine to international culinary talents and food enthusiasts across the globe.

As Japanese cuisine’s center ingredients are seafood, Kazumi has a strong personal interest and concern in the seafood sustainability, and she became one of the first students of chef Barton’s Seafood Literacy class.

With an unlimited passion for food and in collaboration with experienced Japanese master chefs, Kazumi started the academy in 2018 in Germany. Through working closely with these master chefs, Kazumi accumulated a broad knowledge of Japanese cuisine including how to handle raw fish.

With the greatest passion for Japanese cuisine, Kazumi and her team are continuously offering high-quality programs of Japanese cuisine, not only for individual customers but also the enterprises which seek quality culinary training programs for their employees. In March 2021, the academy received the 2nd prize in the Japanese government-led awards for high-quality programs produced through unique partnerships with international companies.

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, resilient 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 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, 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.

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 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.

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 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.

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 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 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, 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.

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 Northeast by the James Beard Foundation in 2005 and has been lauded as “deeply inventive” by the New York Times, and “a culinary genius” by Boston Magazine and in Saveur. In 2016 and 2017 she was a James Beard semi finalist for Best Chef, general excellence.

Ana has won renown for her two cookbooks Soframiz and Spice.

Trained at La Varenne Ecole de Cuisine de Paris, Sortun opened Moncef Medebs Aigo Bistro in Concord, and then honed her skills at 8 Holyoke and Casablanca in Harvard Square. She opened Oleana in 2001 where her creative take on the rustic-traditional cuisines of the Middle East and her interpretation of the flavors of Turkey continue to receive rave reviews.

Ana and her business partner, Executive Pastry Chef Maura Kilpatrick, opened Sofra Bakery & Café in 2008. Then, in 2013, Ana, with chef Cassie Piuma, opened Sarma, a Turkish-style meze tavern. 

Siena Farms, owned by Ana’s husband, Chris Kurth and named for their daughter, provides produce to the restaurants and underscores her commitment to fresh ingredients and healthy food. Ana is also involved with Oldways Preservation Trust which fosters good health by supporting the cultural food traditions of the Middle East and Mediterranean.

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 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 delicious dishes with bold flavors and the value-added bonus of health and wellness. Join Steve on a virtual culinary tour where healthy cuisine is at the root of the daily diet.

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 previously served 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, and 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 enjoying cooking and eating in Portland, Oregon.

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