Live Online Events

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.

Join Chef Jacquy Pfeiffer from The French Pastry School to learn how to make classic sponge cakes that are being featured in our new Cake Baking & Decorating Arts Course. We will review tips and tricks of the trade for cold & hot process sponge cakes and Chef Jacquy will discuss variations with chocolate, toasted nuts, other tasty options. Bring all your questions for Chef Jacquy for this lively discussion!

Join Chef Eric Wynkoop in his virtual office for the last Open Office Hours of 2021 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.

Just what is cocoa powder? Are the different types interchangeable? Are they a boon to lower fat desserts? Why is blooming the powder recommended? Be sure to bring your questions for a lively discussion in this Ingredient Spotlight 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. Join us for our last Ask Me Anything of 2021!

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 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.

Chef Fran Costigan is ready for the main event! Join Chef Fran for this exploration of the best way to approach desserts for your big holiday meals, and some recipes that will steal the show! Be sure to bring your questions and your appetite for these mouth watering tips, tricks, and recipes that will amaze and delight you!

Join Chef Barton Seaver for The Holiday Meal Part 4 to learn tips, tricks, techniques for preparing holiday sides dishes that would be welcome on any table! Bring your questions for Chef Barton for this Holiday Side Dishes Preparation Spectacular!

Join Chef Jacquy Pfeiffer from The French Pastry School to learn how to make holiday ice creams, a classic holiday bread wreath, and a classic Buche de Noel. Making use of some of the recipes from our Trilogy of courses, we will show how to improvise and create a variety of memorable holiday classics. Bring your questions for the Chefs and hopefully be inspired for your holiday meals!