Live Online Events

Chef Fran is going to bust some myths surrounding vegan desserts and delve into the reasons for the exponential growth in this category. Join her for what is sure to be a lively conversation. Bring your questions too! Did you enjoy today's event? If so, please consider making a donation to World Central Kitchen as they continue to feed Ukrainian refugees.

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. Did you enjoy today's event? If so, please consider making a donation to World Central Kitchen as they continue to feed Ukrainian refugees.

It’s springtime and one of the first crops up is bountiful mixture of salad greens. In recent years there has been an explosion of availability both at the market and coming from gardeners’ backyards. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon salad greens and showcase them. We’ll discuss the endless variety of greens and their preparations. As always bring your appetite and questions. Did you enjoy today's event? If so, please consider making a donation to World Central Kitchen as they continue to feed Ukrainian refugees.

Join us for a conversation about Food, Power, and Gender to commemorate Women’s History Month with Jamila Robinson, Food Media Editor for Philadelphia Inquirer and Chef Eryne Zerihun. This is the second episode in the series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. During this conversation, you’ll hear from Jamila Robinson about the role that media plays in food, the visibility and climate of Women and Persons of Color trailblazing through the glass ceiling, and her vision for building a more socially and racially equitable restaurant world.

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, Alissa Wallers and Scott Samuel for their live event on piping techniques. The chefs will discuss piping equipment and share common mistakes made when learning to pipe. Piping skills are important in cake decorating and this live event will be a great guide to perfecting your technique. This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home! We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project.

Onions are ubiquitous and endlessly versatile. They take the role of everything from foundational ingredients to the star of the stage as a charismatic focal point of a dish. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon onions and showcase them. We’ll discuss the wide variety of onions and their preparations. As always bring your appetite and questions.

Join Chef Fran Costigan 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 Fran is ready to answer them all.

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.

Join us for a conversation about food literacy, Black history, and Black food futures with Chef Njathi Kabui and Adante Hart, RD. This is the first of a series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. During this conversation, you’ll hear about Chef Kabui’s personal odyssey through food, how he started a food literacy center in his home in Kenya, and how he engages in social and political discourse through what he calls Afro Futuristic Conscious Cuisine.