Chop Chat Chew

Join Dr Deb for a live culinary experience that shows how to shift from animal to plant-based proteins with ease and flavor. Discover how reducing animal protein can benefit your health and the planet while still creating meals that satisfy. We’ll tackle common resistance to plant proteins, explore simple flavor-enhancing techniques, and demonstrate practical swaps for everyday dishes. Leave inspired and equipped to make plant-based eating a delicious and effortless part of your routine!

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

Join renowned pastry chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, for her 9th annual Valentine’s Day Spectacular, a live event celebrating indulgent-tasting plant-based desserts. Enjoy a showcase of sweet and savory treats perfect for couples, singles--kids too. Chef Fran will offer make ahead tips and consider dietary preferences during this fun and informative celebration of love and vegan delights.

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 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 Char Nolan and her special guest, author and Rouxbe grad, Cathy Katin-Grazzini the author of Love the Foods that Love the Planet, Recipes to Cool the Climate and Excite the Senses.(HCI, 2024).

Cathy Katin-Grazzini’s life took a dramatic turn when a health crisis in her family led her to embark on a transformative health journey.

Join us for an intimate conversation with Chef Char and Cathy as they share their experiences, delve into the world of recipe development, food photography, and the profound impact of a plant-based lifestyle on the environment.

Prepare to be captivated by their warm and engaging discussion.

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

Join Rouxbe's Director of Vegan Pastry, Chef Fran Costigan, for a delightful and informative episode celebrating the apple in all its sweet and tart glory!

From warm spiced applesauce to baked crisps, cobblers, cakes, and more, this event will showcase the versatility of apples in desserts. Chef Fran will also discuss the many apple varieties and their best uses—and share her love for enjoying apples fresh from the orchard.

Whether you're a seasoned pastry chef or simply an apple dessert enthusiast, this episode promises something for everyone. Don’t miss the chance to celebrate this beloved winter fruit!

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.

Unlock the secrets to making healthy food truly crave-worthy in the enlightening talk. Join Dr Deb for this episode where she will discuss how to use culinary techniques to elevate the taste of nutritious meals without relying on excessive sugar, salt, or fat. This information comes from her collaborative work with experts in the field of flavor and culinary science. Whether you're cooking for yourself, your family, or a community, this episode will equip you with the practical skills to create meals that delight the palate while supporting a healthy lifestyle.

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

One of the most frequent questions we get at Rouxbe is “what can I swap for X ingredient?” For example, How do arrowroot, corn, and tapioca compare? Are all these starches are a 1:1 swap? And, what about using oil as a replacement for dairy butter, or the differences between various types of cocoa powder and plant-based milks? Chef Fran will even dive into the world of egg substitutes, offering lots of reliable information plus good ole common sense.

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

Are you tired of setting ambitious New Year’s food goals only to feel discouraged when they fall apart? Join Dr. Deb for an episode where she will teach you her scientific approach to setting sustainable food goals that actually work.

Stop setting yourself up for failure—let's make this the year of food goals that lead to lasting success!

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