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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, June 24th, 2025
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Related Video FAQs:
- Can you suggest something to get the fantastic crunch of air fryer crispy chickpeas without the air fryer?
- Does using extra or super firm tofu to avoid pressing compromise the flavor of dishes?
- Can you share any tips for creating scallops from tofu besides pressing the tofu?
- What ingredients would you recommend be used to make a Plant-Based seafood boil?
- What would you do with garlic tops?
- I would like a WFPB substitute for black licorice. A long time ago I had tried a recipe that used prunes that may have been coated with fennel? Do you know of any such recipes?
- As a professional/private chef, how do push back on restaurants owners or clients when they start dictating dishes too strongly?
- Please explain how you would use black salt in recipes and the type of black salt you would use?
- I am trying to add more soy to my diet. I successfully cook tofu but would like your suggestions on how to cook tempeh. It sometimes seems a bit dry.
- Do you have any good recipe ideas for non-mushy plant-based foods?
- Is impossible meat ok to eat or is it too processed?
- Is there a particular vintage of red wine that you suggest or use for French dishes such as Coq au Vin or Beef Burgundy?
- Can you describe which dishes/foods are best to use black truffle oil versus white truffle oil? Is there a particular time in the process or technique?
- Can you share any tips for maintaining freshness and prepping plant-based food? I'm transitioning to a plant-based diet.
- What are you thoughts on how this course will help prepare me for a Diploma with Le Cordon Blue?
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