Live Online Events

Join Chef Fran for a look at desserts that range from the celebratory to everyday treats, with tips and tricks. Sure we can make raw desserts but we can do so much more! Bring your questions and be ready for a fun discussion of preparing desserts, and eating them too!

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.

Aquaculture, the farming of fish and shellfish is a controversial and often not well understood part of our food system. Join chef, author and sustainable seafood expert Barton Seaver in discussion about this increasingly important part of the modern foodscape and professional kitchen. Barton will also bring it all back to the plate with three dishes/techniques for making the most out of whatever sustainable seafood you choose to use.

Summer months beg for lighter desserts, and Chef Fran Costigan has the recipe for success! Join Fran for a discussions of her favourite desserts that can be lightened for summer including a few that you would never guess. Bring your questions, your comments, and your appetite! We guarantee you will be hungry after this event.

Join Chef Jacquy Pfeiffer and Chef Scott Samuel to learn how to trouble shoot some common mistakes as well as a few mind-blowing techniques from our Introduction to Pastry Arts and Bread Baking Arts Courses. From the chemistry of tempering chocolate, laminating doughs and troubleshooting macarons to the cornerstone artisanal bread ingredients and how to master the liquid batter gold of canelés, this event will let you in on the secrets and solutions to becoming a master baker! And don't forget to bring all your questions for Chef Scott and Chef Jacquy!

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 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.

In part 2 of our special Around the Table series, Chef Barton Seaver and award winning author Deborah Madison will explore the tastes, colors and recipes that feature the best of vegetable-forward cuisine. They will discuss Deborah’s memoir, An Onion in my Pocket: My Life with Vegetables, the rise of vegetable-forward cooking, and their tips for how to eat well. And Barton will prepare selected recipes from Deborah’s collections. Join us for this special event to explore the rise of the vegetarian movement and how we eat today.

As winter turns to spring, desserts are her thing! Join Chef Fran Costigan as she discusses and showcases desserts that she looks forward to making (and eating) each spring. Bring your questions and comments for this blooming spring event!