Live Online Events

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 Jacquy Pfeiffer, Chef Alissa Wallers, and Chef Scott Samuel for an exploration of how to make cake fillings, buttercream and frostings. 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.

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 Chef Fran Costigan for a discussion of technique, tips, and choosing ingredients and equipment to make unapologetically delicious vegan cakes. Bring your questions and your curiosity.

Citrus fruits are ever-present year round, but are now in peak season. Join Barton Seaver to explore this charismatic category of delicious fruit. We'll discuss ways to use varieties of citrus for everything from seasoning and sauces to center of the plate stars and beverages. As always bring your appetite and questions.

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!