Chop Chat Chew

As winter turns to spring, desserts are her thing!

Join Chef Fran Costigan as she discusses and showcases desserts that she looks forward to making (and eating) each spring.

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.

Spring is the season when our appetites crave dishes to match the warming days. Join Chef Barton Seaver to learn what makes a great salad work: ingredients, textures, dressings, compositions, and more.

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 for a discussion about Nut Cheeses.

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 Dr. Scott Stoll as he answers your questions about food and health!

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.