Knowledge Base > Dan Marek - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

This event was on Tuesday, September 27, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to cours… Read More.



I just graduated from the Plant pro course and was looking into a ServSafe class. Can you give some info on this topic and whether it is something I might need in the future if I plan to do cooking demos at a community center.?

— Tara Potash


So yeah servsafe classes. That's one brand of these these safety classes. It's the most recognizable and most well known one is a class basically make sure that you're certified to serve food and do it in a very safe way. So Um, you know, they offer classes to be able to make that happen now and Most states. It is required in the US to do it another countries it is as well too. But if you're doing work in the public, it's a good idea just to have it you typically have to renew them, you know on a yearly basis or so like that, but you you know, it's just it's something to have as you're kind of a card you're ServSafe card if you want to So it's a good thing to be able to have so if you are doing cooking demos, I would highly recommend getting one. And it's just another kind of form of insurance to say that like, okay, you're meeting all the rules as well. So like they're yeah, but the classes are pretty simple. They're straightforward. They're not as good as the Rouxbe classes, you know and the format wise and they're kind of wonky-ish a little sometimes but just bear through it. They're pretty darn short. I can't remember how much the price is on them. But you know some organizations like if you're working for, you know, if you're working for a restaurant or grocery stores or hotels, they typically would you know pay for you to have this mate as well too. But if you're just doing demo on your own and you're out there Yeah, it's it's not a huge expense to go out there just to make sure that you have it.


Dan Marek

Dan Marek

Director of Plant-Based Culinary & Dev