Video Knowledge Base

Frequently Asked Questions

What are a few of the items you like to serve for dessert in the summer? 01:21

What are a few of the items you like to serve for dessert in the summer?

Can tofu or soybeans be used in some recipes in place of cashews? 02:19

Can tofu or soybeans be used in some recipes in place of cashews?

When crafting a menu, how do you decide which dishes to include and how to position them on the menu? What resources would you like to see someone consult to do this? Should I hire a consultant? 03:42

When crafting a menu, how do you decide which dishes to include and how to position them on the menu? What resources would you like to see someone consult to do this? Should I hire a consultant?

Can you recommend a replacement for nuts for sauces used in recipes? Would tofu or soy work well? 01:53

Can you recommend a replacement for nuts for sauces used in recipes? Would tofu or soy work well?

What are some good tips for developing recipes you can share with us? 02:01

What are some good tips for developing recipes you can share with us?

What was your most challenging recipe to develop? 01:17

What was your most challenging recipe to develop?

Have you used Lupini beans and how do they compare to kidney and other beans? 01:27

Have you used Lupini beans and how do they compare to kidney and other beans?

Any advice on what goes well with sage? 01:23

Any advice on what goes well with sage?

Can you talk about extracts and alcohol content? 00:32

Can you talk about extracts and alcohol content?

What can I use instead of coconut oil to add solidity at room temperature to the final product? 00:51

What can I use instead of coconut oil to add solidity at room temperature to the final product?

What are your favorite ways to use peaches? What’s your best solution to keep them from discoloration in a salad, etc.? 01:37

What are your favorite ways to use peaches? What’s your best solution to keep them from discoloration in a salad, etc.?

How can I tell if my old metal bowls, utensils and pots are stainless steel or aluminum? 01:29

How can I tell if my old metal bowls, utensils and pots are stainless steel or aluminum?

I am allergic to soy, what can I use as a substitute? 06:10

I am allergic to soy, what can I use as a substitute?

Do you have any advice on how to deal with anxiety and the fear of failure when cooking for other people? 01:43

Do you have any advice on how to deal with anxiety and the fear of failure when cooking for other people?

Can you talk about making too much AquaFaba, and what to do? 02:41

Can you talk about making too much AquaFaba, and what to do?

When a recipe calls for example 2 cups of flour and then it says to sift, do you remeasure the flour after it’s sifted? 00:53

When a recipe calls for example 2 cups of flour and then it says to sift, do you remeasure the flour after it’s sifted?

Can you tell us about Dr. Funk and sugar alternatives? 03:01

Can you tell us about Dr. Funk and sugar alternatives?

Can I replace date sugar (powder) for sugar in recipes and also date syrup for maple syrup in recipes? 01:17

Can I replace date sugar (powder) for sugar in recipes and also date syrup for maple syrup in recipes?

Can you help me convert an old country recipe for an open fruit cake with a shortbread-like cake that I would like to make vegan? 01:52

Can you help me convert an old country recipe for an open fruit cake with a shortbread-like cake that I would like to make vegan?

I always use vegan cane sugar. Is the clear vanillan still organic? 01:03

I always use vegan cane sugar. Is the clear vanillan still organic?

How do I adjust my recipe for a Gluten and dairy free pineapple upside down cake? 04:21

How do I adjust my recipe for a Gluten and dairy free pineapple upside down cake?

What is a good substitute for chocolate chips in cookies or muffins? Would dates work? 00:54

What is a good substitute for chocolate chips in cookies or muffins? Would dates work?

I make a plant based vanilla pudding and adding the vanilla extract turns the pudding to an ugly grey color. Any ideas how to prevent this from happening? 00:37

I make a plant based vanilla pudding and adding the vanilla extract turns the pudding to an ugly grey color. Any ideas how to prevent this from happening?

Is there a guideline as to when it’s better you use agar or corn starch to thicken a pudding or custard? 01:49

Is there a guideline as to when it’s better you use agar or corn starch to thicken a pudding or custard?

Can cacao powder and cocoa powder be used interchangeably? 04:23

Can cacao powder and cocoa powder be used interchangeably?

What is a good alternative for people who have a legume and dairy allergy? 00:43

What is a good alternative for people who have a legume and dairy allergy?

I wanted to know if you could share the recipe of your amazing yogurt? The one made with soy milk. 01:55

I wanted to know if you could share the recipe of your amazing yogurt? The one made with soy milk.

For a first-timer with vegan desserts, what is a simple and almost fool-proof dish that you would suggest to make? 01:15

For a first-timer with vegan desserts, what is a simple and almost fool-proof dish that you would suggest to make?

Is there a vegan dessert dish that would recommend to shock and awe non-vegans or vegans alike? 00:52

Is there a vegan dessert dish that would recommend to shock and awe non-vegans or vegans alike?

What’s the ROI for employers — have you seen improvements in retention or performance with this model? 01:01

What’s the ROI for employers — have you seen improvements in retention or performance with this model?

Can culinary schools or high school CTE programs get involved in this model? 00:30

Can culinary schools or high school CTE programs get involved in this model?

How do I know if my state participates in funding for these apprenticeships? 00:46

How do I know if my state participates in funding for these apprenticeships?

What does the 'competency-based' training mean in the real world — how do we track that in the kitchen? 00:56

What does the 'competency-based' training mean in the real world — how do we track that in the kitchen?

Can apprentices start at different skill levels, or do they need formal culinary education to qualify? 00:55

Can apprentices start at different skill levels, or do they need formal culinary education to qualify?

Is there a cost to employers, or is the training fully state-funded? 00:45

Is there a cost to employers, or is the training fully state-funded?

What kind of support does Rouxbe offer to help us manage the training process? 00:28

What kind of support does Rouxbe offer to help us manage the training process?

How does the dual certification process work — and how long does it take to complete? 01:03

How does the dual certification process work — and how long does it take to complete?

Can we offer this program at our restaurant or hotel, even if we don’t have a formal training department? 00:24

Can we offer this program at our restaurant or hotel, even if we don’t have a formal training department?

How do I get my current kitchen staff enrolled in one of these apprenticeship tracks? 00:30

How do I get my current kitchen staff enrolled in one of these apprenticeship tracks?

How much of the Pro Cook class overlaps with the Le Cordon Bleu course? Can I apply any credits towards that course from Rouxbe? 01:19

How much of the Pro Cook class overlaps with the Le Cordon Bleu course? Can I apply any credits towards that course from Rouxbe?

Can you freeze coconut milk? 00:42

Can you freeze coconut milk?

What’s one mistake to avoid when turning a baking hobby into a business? 00:37

What’s one mistake to avoid when turning a baking hobby into a business?

What’s one thing most pastry students overlook that could really help them grow? 00:28

What’s one thing most pastry students overlook that could really help them grow?

Can you suggest any tips for leveling up packaging and presentation without spending a lot? 00:24

Can you suggest any tips for leveling up packaging and presentation without spending a lot?

How can I make sure my cookies are consistently soft and chewy? 02:37

How can I make sure my cookies are consistently soft and chewy?

Is there a rule of thumb as to how long sauces and creams made from cashew nuts will keep? 01:08

Is there a rule of thumb as to how long sauces and creams made from cashew nuts will keep?

Which career path for the culinary arts has been the most lucrative for you (i.e. personal chef, instructor etc.)? Which has been the most fulfilling? 01:54

Which career path for the culinary arts has been the most lucrative for you (i.e. personal chef, instructor etc.)? Which has been the most fulfilling?

What size tortilla press do you prefer? Also, as you make fresh tortillas, how do you prefer to keep them warm (a towel, basket, stoneware, terra cotta, or a combination)? 02:21

What size tortilla press do you prefer? Also, as you make fresh tortillas, how do you prefer to keep them warm (a towel, basket, stoneware, terra cotta, or a combination)?

What vegetable(s) pair particularly well with tofu on a skewer? 02:06

What vegetable(s) pair particularly well with tofu on a skewer?

Can you suggest any good organic companies that you have used? 01:26

Can you suggest any good organic companies that you have used?

Are there rules about timing of adding herbs and spices during the cooking process? 02:48

Are there rules about timing of adding herbs and spices during the cooking process?

When dicing rounded vegetables (such as carrots) and wanting to make them perfectly diced what can you do with all the scraps? 00:55

When dicing rounded vegetables (such as carrots) and wanting to make them perfectly diced what can you do with all the scraps?