By Rouxbe
The podcast currently has 50 episodes available.
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 November 23rd 2021.
Eric also discusses the advantages of Knife Skills, and how they can make you a better chef.
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.
Chef Fran Costigan is ready for the main event! Join Chef Fran for this exploration of the best way to approach desserts for your big holiday meals, and some recipes that will steal the show!
Links mentioned in this episode are:
https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes!
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 Barton Seaver for The Holiday Meal Part 4 to learn tips, tricks, techniques for preparing holiday sides dishes that would be welcome on any table!
Links for this episode are
https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes!
https://nyti.ms/3DnumnN - Genevieve Ko's Mashed Potatoes (NYT)
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 Jacquy Pfeiffer from The French Pastry School to learn how to make holiday ice creams, a classic holiday bread wreath, and a classic Buche de Noel. Making use of some of the recipes from our Trilogy of courses, we will show how to improvise and create a variety of memorable holiday classics.
The link mentioned in this episode is
https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes!
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.
Join Chef Dan Marek for The Holiday Meal Part 2 to learn tips, tricks, techniques for cooking sides for your holiday meals. Dan will bring a lot of ideas for your sides that can even serve as the main dish of your plant-based holiday meals!
Links mentioned in this episode were
https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes!
https://lms.rouxbe.com/live-events/710 - Dan's Holiday Meals event from 2020
https://bit.ly/3C45vUi - Last Year's Holiday Meals recipes (including the Mushroom Wellington)
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 acroos 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 Barton Seaver for The Holiday Meal Part 1 to learn tips, tricks, techniques for cooking birds of all different sizes.
Links from this episode are:
https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes
https://youtu.be/1KLOJQxjHIg - Barton's Full Chicken Roulade
https://bit.ly/3BFy7mM - Barton Seaver Thanksgiving
https://wwnorton.com/books/The-Essential-New-York-Times-Cookbook/ - Amanda Hesser Book
http://www.bartonseaver.com/books - All of Barton's books!
http://enfieldwine.com - Enfield Wine
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.
During this episode Chef Fran Costigan offered strategies for holiday dessert menu planning from ingredients you may need, what can be made ahead, staggering oven bakes, and pleasing all eaters, no matter the dietary considerations.
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 October 26th 2021.
Links mentioned in this episode:
https://amzn.to/2XQxBoa - Women's Chef Coats
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 Jacquy Pfeiffer, Chef Scott Samuel and special guest Chef Alissa Wallers for an introduction to Cake Baking & Decorating Arts.
This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, and this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home!
We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project.
Links mentioned in this episode are
https://bit.ly/3B0XQFI - Country Kitchen - Rouxbe/French Pastry School Decoration Kit
https://bit.ly/3EdUJN1 - Nicholas Lodge - Rouxbe/French Pastry School Cake Decoration Kit
https://bit.ly/3G9t9lQ - Cake Decorating Arts program highlights/syllabus
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.
The podcast currently has 50 episodes available.