<< View All Events
Dan Marek - Ask Me Anything (Office Half Hour)
Ask Rouxbe's Director of Plant-Based Culinary and Development Anything!
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 course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.
About Dan Marek

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.

Tuesday, May 27th, 2025
Share this Event:
Listen on:
Related Video FAQs:
- What herbs are good for growing in doors if I don’t have a garden?
- If I cut mostly vegetables, would a 6 inch Nakuru work best, or would a 6 inch Victorinox be better?
- Besides a tomato plant, and some herbs, which I already have, can you recommend anything else that would be work well in a small sunny space?
- Is it better to add lemon juice to an Alfredo sauce as it cooks, or after?
- Is it best to keep potatoes, onions and lemons in the fridge or out of the fridge?
- What are your favorite marinades for mushrooms?
- Can you advise on some tasty green smoothies?
- I have not seen plain Kombucha being sold in stores in awhile. Is there a lot less demand for it now?
- I’m looking for some quick grab and go foods for this summer for my 6 year old granddaughter. Thanks for any suggestions.
- Is there a protein powder you like to cook with?
- What can I use as an alternative to citrus?
- Can you offer some recommendations for sauces (w/ low sodium seasoning) for Butler soy curls?
- Can you suggest the best way to add flavor to tofu with minimum sodium?
- What would you advise for a side hustle for hot sauces?
- Can you please confirm if I am on track thinking that tapioca starch is the same as tapioca flour? The different product is called cassava flour when the whole root is used?
- Any ideas how to keep parsley, cilantro, etc. from dying every week?
About this Event