Live Online Events

Join Chef Ken Rubin 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 Ken is ready to answer them all. Take advantage of this once a year chance to ask Rouxbe's Chief Culinary Officer anything in our last live event of 2022!

Join Chef Jacquy Pfeiffer as he dives into his old recipe books and dusts off his Springerle machine to reveal his holiday favorites. As always, Chef Jacquy is joined by Chef Scott Samuel for this lively conversation. Learn to craft traditional Springerle shortbread cookies and other cherished treats, including sugar-glazed gingerbread stars with candied oranges, an array of savory kougelopfs, a luscious black forest yule log, hazelnut chocolate truffles, and much much more! Bring all your questions, and a healthy appetite for this mouth-watering event.

Join Vegan Pastry Master Fran Costigan for an exploration of Holiday Showstopper desserts! Learn how to make the spectacular holiday log known as Buche de Noel complete with mushrooms and forest ‘dirt’ and how to make Baked Jelly Donut (Sufganiyot) for Chanukah. The Chef Fran way means making components ahead, a simpler shaped cake and variations for dietary considerations. Bring your questions and an appetite for some amazing holiday desserts. You won’t want to miss this event!

Join Chef Eric Wynkoop 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 Eric is ready to answer them all.

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.

Join Chefs Jacquy Pfeiffer and Scott Samuel for an exploration of some exciting new ideas for the holidays! Learn how to make quince jelly and spread from scratch, and learn how to flavor it with hibiscus petals and elderberry to create a delicious tart. Other recipes include a fresh pear pie, “the Jacquy way” and a thin puff pastry galette featuring mushrooms sautéed with parsley, pink garlic, feta cheese, and bacon bits. You won't want to miss this event as Chef Jacquy will also share his foolproof cider and caramel-infused apple tart! Bring all your questions, and a healthy appetite for this mouth-watering 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.

It’s the time of year to be thinking about Holiday Meals, and Holiday Desserts are a must! This year let’s enjoy desserts that are healthier and lighter but no less delightful. Join Vegan Pastry Master Fran Costigan for this exploration of full flavored but surprisingly better-for you desserts! Bring your questions and your favorite recipes for Chef Fran to help you make some adjustments.

Join Chef Eric Wynkoop 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, Eric is ready to answer them all.

In this ACTE/Rouxbe presentation, Chef Dan Marek will talk about Plant-Based Diets and how they can lead to a healthier lifestyle by simply eating more plants. He will show a few techniques to help even the most seasoned chefs think differently about how they cook and small changes that can make a big difference. Afterwards we will open up the discussion on any questions the audience might have on plant-based trends in the industry.