Chop Chat Chew

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from July 21st 2021.

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. 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.

Raghavan Iyer and Ken Rubin held this Live Event to learn about culinary career paths, leveraging your skill set and 21st century skills for culinary and food professionals. Chef Iyer shared his personal and professional path and answered questions about how to build a career as a culinary professional.

Bombay-born Raghavan Iyer, CCP, is a cookbook author, culinary educator, product development expert, and consultant for numerous national and international clients. He has authored 4 award-winning cookbooks and has contributed to the top food and culinary publications.

Raghavan served as President of the International Association of Culinary Professionals (IACP) – a leading organization for culinary professionals in a wide variety of disciplines from around the world. Raghavan won the 2004 IACP Cooking Teacher of the Year and was a Finalist for a 2005 James Beard Journalism Award.

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.

Join Chef Fran Costigan for a look at desserts that range from the celebratory to everyday treats, with tips and tricks.

Sure we can make raw desserts but we can also do so much more!

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens 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.

In this classic episode, healthy living specialist Whitney Lauritsen (EcoVeganGal) joins Plant-Based Chef Chad Sarno to offer detailed tips on how to shop and cook whole foods, and enjoy them while dining out, without spending a lot of money or time.

Despite popular belief, organic, plant-based food can be affordable. Learn all about the benefits of swapping expensive, processed foods for nutritious cuisine that costs $5 a day or less!

Whitney Lauritsen is the voice behind Eco-Vegan Gal, an online brand created to raise awareness about how to make healthy living choices & develop a planet-friendly lifestyle.

Through videos, written articles and social media, Whitney shares simple lifestyle tips, product recommendations, easy recipes, inspirational interviews and more. This has resulted in a wildly successful YouTube channel, TV appearances, cover of Laika Magazine, and the Ed Begly Jr. Environmental Activist Award. She recently released the ebook “Healthy, Organic, Vegan on a Budget” and an accompanying meal plan service as guides on how to eat well with limited money and time.

Learn more and join the growing Eco-Vegan Gal community at ecovegangal.com

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 very special classic episode from 2014, our dear friend Matt Haley joined us to share his culinary journey and his optimism for the world. Chef Haley shared with us his amazing story, and how the people he has helped have touched his life.

Sadly Matt passed away a few months after this event, but we will forever be grateful for the time he spent with us, and for all his contributions to the world.

The James Beard Foundation’s 2014 Humanitarian of the Year, The National Humanitarian from the International Association of Culinary Professionals and the 2014 Cornerstone Humanitarian from the National Restaurant Association - no chef in history has ever been awarded these three high honors – especially in one year. But with Matt Haley’s focus on using food to support and nurture communities, he garnered this trifecta of awards which has focused a spotlight on the how this incredible man gives back to his global community in immeasurable ways. 

Please join us in honoring Matt's legacy through the Chef Matthew Haley Trust.

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

Internationally-renowned vegan chef, Cooking Channel TV host and Hay House author Jason Wrobel shared his experience with publishing his bestselling cookbook Eaternity in this 60-minute live event hosted by Rouxbe's VP of Plant-Based Wellness Chad Sarno. They dove deep into the entire publishing process, from writing a killer book proposal, finding a book agent and growing your social media platforms to the actual processes of writing, research, recipe development, food photography and marketing. Plus, Jason got into the differences between self-publishing and traditional publishing while empowering you with expert tools and wisdom to help you actualize your dream of being a published cookbook author!

Jason Wrobel dishes up a sublime fusion of food and humor to help you live to 100. He focuses on whole foods and big flavors as the author of Eaternity: More Than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Life. Jason turns up the heat on powerful everyday superfood ingredients proven to increase your longevity and serves them up as culinary masterpieces. With an emphasis on radical simplicity and artful presentation, he imbues his ecstatic food creations with the energy of fresh and organic produce. The healing properties and outrageous tastes of his dishes have rendered his recipes hands-down favorites among celebrity clients, and regular folk alike. J-Wro fans Woody Harrelson, Jeremy Piven, Robin Wright, Sigourney Weaver, John C. Reilly, Flea, Steve Buscemi, Isabelle Adjani and Russell Simmons, consistently rave about his delicious and innovative culinary creations.

Jason hosts the popular YouTube channel The J-Wro Show showcasing healthy recipes, lifestyle transformation tips and epicurean entertainment. His Cooking Channel television series, How to Live to 100, is the first primetime vegan cooking series in TV history, which has taught people worldwide how to prepare easy and nutritious plant-based foods.

JasonWrobel.com

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 and Instructor Eric Wynkoop in his virtual office as he welcomes all questions. 

The links related to this episode are

https://bit.ly/3jrihGM - USDA Food Safety and Inspection service

https://www.seriouseats.com/homemade-vegan-kimchi-recipe - Eric's favourite Kimchi recipe

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in 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 this classic episode, join Essential Vegan Desserts course Lead Instructor Fran Costigan and renowned Vegan author Zsu Dever for a deep dive into the wonders of Aquafaba!

Zsu Dever has been involved in the restaurant business most of her life. She hails from a long line of culinary professionals and restauranteurs. Zsu is the author of Everyday Vegan Eats, Vegan Bowls and Aquafaba, (published by Vegan Heritage Press) and publishes the blog Zsu's Vegan Pantry. 

Zsu is a passionate vegan and resides in San Diego, CA, with her three wonderful children, her three adorable felines and her one amazing husband. 

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.

Aquaculture, the farming of fish and shellfish is a controversial and often not well understood part of our food system.

Join chef, author and sustainable seafood expert Barton Seaver in discussion about this increasingly important part of the modern foodscape and professional kitchen.

Barton brought it all back to the plate with three dishes/techniques for making the most out of whatever sustainable seafood you choose to use.

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.

Time magazine declared on their cover that inflammation is the root cause of the majority of diseases.  However, inflammation is just a sign pointing to the real cause, diet and lifestyle.  

Join Dr. Stoll as he tells the story of inflammation and describes the key triggers of inflammation and foods that effectively reduce inflammation.  

Dr. Scott Stoll is a board certified specialist in Physical Medicine and Rehabilitation and currently serves as the Medical Director and Department Chairman of Physical Medicine and Rehabilitation at Coordinated Health. He graduated with honours in Nutritional Sciences and is a member of the Whole Foods Market Scientific and Medical Advisory Board, and Future of Health Now Advisory Board. Dr. Stoll is also the co-founder of both The Plantrician Project and the International Plant-based Nutrition Healthcare Conference.

His practice specializes in treating musculoskeletal injuries through regenerative therapies and improving health through natural treatments, diet, and lifestyle that aid the body in healing chronic diseases and injuries.

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