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Barton Seaver - Open Office Hours
Bring all of your questions for Chef Barton Seaver
Join Chef Barton Seaver 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 Barton is ready to answer them all.
About Barton Seaver
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.
Tuesday, August 2nd
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Related Video FAQs:
- I am wondering if you have any recommendations for a good set of quality kitchen knives that will last?
- Do know any website that can I learn how to decorate salads?
- Do you think a Vitamix is worth it, or do you recommend any other blenders? Also, do you have a favorite brand of food processors?
- What are the ranks in culinary art? Do you think one can work independently as a chef in a private home after taking these programs from Rouxbe?
- Do you have any suggestions for a pot and pan set?
- What was the seafood dish that made you want to specialize in Seafood?
- I do not have white dishes for plating. What do I need?
- What would you recommend as a general substitute for white wine that is used in many of your recipes, especially the broths?
- I will be going with the family to NH and Maine next week. Can you recommend any spots for different seafood experiences (doesn’t have to be fancy)!
- I heard you speaking about induction cooking I am struggling to gain control of this method any good resources for an introduction to stovetop induction cooking?
- I have celiac so really hoping I will be able to modify any tasks using gluten-containing ingredients. Would this impact my grades on assignments (especially breads)?
- Could you recommend to me the best equipment to get started on stir frying outside if I am a beginner please?
- Wondering if you have a brand of stainless mixing bowls you could recommend. Light, well made and stacking set of 3?
- I have a question about browning mushrooms: you get pan heated to proper temp, the mushrooms aren’t going to brown up in a matter of a minute right? They need to release their water, evaporate it, then brown?
- Where can I find the recordings for all of these Open Office sessions?
- What are some specific examples of food related jobs for those who do not aspire to be a chef, nutritionist or work in a restaurant? How do you access those networks if you are a member of a marginalized community?
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