Chop Chat Chew

Summer months beg for lighter desserts, and Chef Fran Costigan has the recipe for success!

Join Fran for a discussion of her favourite desserts that can be lightened for summer including a few that you would never guess.

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both 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 Jacquy Pfeiffer and Chef Scott Samuel to learn how to trouble shoot some common mistakes as well as a few mind-blowing techniques from our Introduction to Pastry Arts and Bread Baking Arts Courses.

From the chemistry of tempering chocolate, laminating doughs and troubleshooting macarons to the cornerstone artisanal bread ingredients and how to master the liquid batter gold of canelés, they will let you in on the secrets and solutions to becoming a master baker!

Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. 

In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.

Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health.  

Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland.

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

Let the Myths Stop Here as Rouxbe's Co-Founder and CEO Joe Girard introduces Dietician Julieanna Hever for a thorough debunking of the top Plant-Based myths.

Nutrition is one of the most confusing subjects due to mega media hype, competing industries, and differing opinions. People are deeply connected to their food choices. Yet, a deep dive into the science can be analyzed objectively to make healthy food decisions far easier. Join Julieanna Hever as she demystifies common myths and takes questions on all things related to nutrition and health.

Julieanna Hever, M.S., R.D., C.P.T. is a Registered Dietitian, the host of the wellness talk show series What Would Julieanna Do? on Veria Living Network, author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition, the upcoming The Vegiterranean Diet, and the nutrition columnist for VegNews Magazine. Julieanna co-authored The Complete Idiot's Guide to Gluten-Free Vegan Cooking and is a recipe contributor to both New York Time Best-Selling Forks Over Knives books. 

She counsels a variety of clients throughout the world from her Los Angeles, California-based private practice including elite athletes, adults, and children with various nutritional and/or medical concerns. 

Julieanna received her Bachelors degree from UCLA and Masters of Science in Nutrition at California State University, Northridge, where she also completed her Dietetic Internship. She has taught as part of Dr. T. Colin Campbell’s eCornell Plant-Based Nutrition Certification Program, worked as a clinical dietitian at Century City Doctors Hospital, and consults for numerous organizations. 

To learn more, visit Julieanna at her website: PlantBasedDietitian.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 welcomes all questions. Eric also shares some advice on the pace of learning when it comes to cooking.

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary 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 Chef Chad Sarno and his special guest Dr. Michael Greger for a presentation and Q&A on A Year in Nutritional Research. 

Dr. Michael Greger is a physician specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. He is a published author, and internationally recognized professional speaker on a number of important public health issues. He has lectured at the Conference on World Affairs, the National Institutes of Health, among countless other symposia and institutions, testified before Congress, has appeared on shows such as The Colbert Report and The Dr. Oz Show, and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial.  You can find all of Dr. Greger's work on his website, NutritionFacts.org.

Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.  

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 Author Barton Seaver in his virtual office as he welcomes all questions. Barton also discusses some amazing fish preparations, salad dressings and some fantastic spinach alternatives.

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.

In this classic episode, join Rouxbe's Chief Culinary Officer Ken Rubin and Rouxbe Wellness Advisory Board member Dr. Julie Briley, ND, as she shared a naturopathic physician's perspective on food and cooking. She spoke about her experience using food to support overall health as well as to help support treatment of specific chronic conditions. 

Dr. Julie Briley is a licensed naturopathic primary care physician and co-founder of the Food As Medicine Institute (FAMI) at the National College of Natural Medicine (NCNM) in Portland, Oregon. Founded in 1956, NCNM is the oldest accredited naturopathic medical college in North America and an educational leader in naturopathic and classical Chinese medicine, and integrative medical research.  

NCNM’s FAMI is dedicated to helping individuals, families and organizations develop healthy relationships with whole foods. FAMI provides curriculum-driven, bilingual nutrition/cooking workshops, classes, webinars and corporate wellness programs. FAMI also produces symposia and webinars for healthcare professionals to deepen their understanding about food as medicine and to assist in the prevention and management of disease in their patients.  

FAMI’s community-based nutrition and hands-on cooking programs for children, teens and adults of various cultures and socioeconomic levels reflect Dr. Briley’s longstanding interest in community health education. Her commitment to underserved communities was first sparked when she served in the Peace Corps in Paraguay and other Latin American countries. In teaching villagers how to plant and cook nourishing foods, she gained a profound understanding about the link between nutrition and disease prevention. 

Dr. Briley is a faculty member for NCNM’s Master of Science in Nutrition program, and maintains a private practice in Portland where she addresses the underlying cause of disease in patients with acute or chronic health conditions.  

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 and Instructor Eric Wynkoop in his virtual office as he welcomes all questions. Eric also shares some advice on food storage.

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 our special Around the Table series, Chef Barton Seaver and award winning author Deborah Madison explore the tastes, colors and recipes that feature the best of vegetable-forward cuisine. They discussed Deborah’s memoir, An Onion in my Pocket: My Life with Vegetables, the rise of vegetable-forward cooking, and their tips for how to eat well.

Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.

Connecting people to the food they eat, its source and its history, has long been her work, and writing is one way to reveal the deeper culture of food. Deborah’s interests lay with issues of biodiversity, botany, seasonal and local eating, farmers markets, small and mid-scale farming, farmers and ranchers, gardens and gardeners.

Deborah's latest book, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well. 

Deborah has been involved with Slow Food in various capacities from its beginning in the US, served on the board of the Seed Savers Exchange, was co-director of the Monte del Sol Edible Kitchen Garden in Santa Fe, New Mexico, and she is a long term board member of the Southwest Grassfed Livestock Alliance (SWGLA), among other positions. For over thirty years she’s lived in Northern New Mexico with her husband, painter Patrick McFarlin.

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.

In this classic episode, join Chef Chad Sarno and his special guest Dr. Michael Klaper, one of America’s foremost authorities on nutrition and health, as he provides a wealth of information about the effects of the Standard American Diet (S.A.D.), affording a keen understanding of what happens when excessive amounts of Salt, Sugar and Oil are consumed on a daily basis. 

Would you (continue to) eat something if you knew it significantly raised your risk of developing the following health conditions? 

Tissue aging, high blood pressure, Type II diabetes, cataracts, blindness, kidney failure, stroke, and other degenerative diseases such as arthritis and erectile dysfunction. 

Excessive consumption of salt, sugar and oils have been linked with all of these health scourges of modern life. 

Could Your Favorite Flavors Be Hurting You? 

In this extraordinary presentation, Dr. Michael Klaper tells you what you need to know before you take a bite! 

Dr. Klaper is a practitioner of preventative and nutritional medicine. He has additional training in surgery, anesthesiology, orthopaedics  and obstetrics.  Dr. Klaper is a member of the Nutrition Task Force of the American Medical Student Association.   

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 podcast on Rouxbe.