Char Nolan - Ask Me Anything (Office Hours)
Bring all of your questions for one of Rouxbe's Chef Instructors!
About this Event
Join Chef Char Nolan in her virtual office as she 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 Nolan is ready to answer them all.
About Char Nolan
Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphia’s Temple University. She teaches nutrition and plant-based cooking throughout Philadelphia, and in many underserved communities. Char holds a certificate in plant-based nutrition from eCornell and completed Rouxbe’s Plant-Based Professional Certification course in 2015. In 2019, Char completed post-graduate course work in social media marketing at the University of the Arts. When she is not cooking or teaching, she manages social media accounts for several plant-based influencers.
Char prides herself on learning everything she knows about cooking from growing up in her grandparents’ Italian restaurant. Her favorite vegetables are Brussels sprouts and kale, of course. Char originally hails from Queens, NY, but has lived in Philadelphia most of her adult life. She is a former Peace Corps Volunteer.
Tuesday, February 20th
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Related Video FAQs:
- Do you have any suggestions for cooking mushrooms without oil? I am having trouble with that assignment.
- I know you prepare your own yogurt, how is it going?
- What type of vegetable oil do you recommend for the Ganache cake?
- Can you give us some examples of meals you prepare?
- Can you use a silicon mat in a dehydrator?
- Talking about cast iron skillets, there's one that has walls, and there's another one almost flat. Does this matter? Is it worth buying the ones with the grill pattern? (rows)
- Eating a WFPB diet, what are some good sources of Omega 3?
- How long does apple sauce last once it's opened?
- What flavor of jam do you use to make the ketchup?
- Where do you get low sodium tamari?
- I'm starting to make my own plant milk. Cashew, then Walnut-for omega 3. Do you have a preference for either: in-use or nutrition? So far, they've been easy and tasty. My 1st Almond wasn't as successful. Do you have any hints or tips for making my own
- I'm contemplating buying an enameled iron dutch oven (from Merten & Storck which is lighter than an enameled cast iron dutch oven) and am wondering if it is really worth it. Thoughts?
- Is your husband plant based? Mine is or totally on board so I sometimes fix two dishes.
- I live in Montreal and I just cannot find 12% or more Bread Flour. Do you know of a place anywhere in Canada that I could order it from?
- Any suggestion how to use dry freeze cranberries and blueberries powder?
- Could you give some specific suggestions or tips to reduce salt in the diet?
- I read somewhere that cruiciferous vegetables might make a veggie stock bitter, so avoid using broccoli stems, cauliflower, etc.? If so, does that include ALL cruciferous vegetables? Which veggies do you really like to add?
- I'm wondering if you sometimes swap other dried fruit pastes- Ie: prune, apricot, raisin, for example for date paste in your recipes.
- Can you talk about ketchup and sodium levels? Any suggestions for alternatives?
- What is the best way to cook, non oil, freshly grated hash browns? Oven or stovetop?
- If I grind my grains at home before using them are they still a whole food? Sometimes it sounds like grains have to be used whole.
- I just received a set of Staub cookware and the instructions are emphatic that I MUST use oil. I have been experimenting, with lukewarm results. Any tips?