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Dan Marek - Ask Me Anything (Office Hours)
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 4th
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Related Video FAQs:
- Do you have recommendations for finding nontoxic cooking equipment such as pans, utensils, cookers, blenders, cutting boards etc?
- Can you speak further about saving items for vegetable stock: What to save? How to save it? How long can you can save it? Where to store it?
- For beginners, what are the best herbal spices to easily start off your indoor mini garden like on a window sill?
- Any thoughts about replacing cashews (high in histamines, a no-no for me) in dressings and creams? I can have other nuts like almonds and pistachios, but they don't seem like they'd have the texture.
- What qualities should I look for in a non-stick pan or are all non-stick pans created equal?
- What’s your favorite alcohol-free summertime beverage to make—other than sun tea?
- I tried making the vegan southern green beans in forks and knives site but the green beans turned brown upon adding the apple cider vinegar towards the end. Could I have added it too early or too much?
- Do you soak or toast millet before cooking? If so how do these steps affect the outcome?
- How do you use fennel sprigs and stalks?
- Is there any ways to make carrot oil with carrot trimmings?
- Whole seeded tomatoes are an ingredient in "Simple Cabbage Soup"? Since you have to cut the tomato to seed it, why not use diced tomatoes?
- My doctor keeps telling me that I have to watch my sugar. Is there anyway I can substitute maple syrup for Monk Fruit Powder? What are your thoughts about Monk Sugar?
- I want to use tempeh for its protein and probiotics. BUT to keep these properties, do I need to be careful how I cook it and how I store it? What parameters do you suggest?
- Chef Dan, when peeling an onion, do you only peel the skin or do you ever remove the first layer of the onion too? I find that sometimes that first layer seems a bit "tough."
- Could you please talk a little about roasting/toasting nuts and seeds. I know they are even more delicious, but I thought that heating the oils inside them made them less nutritious.
- Can you speak about when it is better to mince garlic and when it is OK to just use a garlic press?
- My biggest interest is being able to cook without oil, salt and sugars (this does not include dates). How can I achieve good flavor in my food creations?
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