Live Online Events

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!

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.

Spring is the season when our appetites crave dishes to match the warming days. Join Chef Barton Seaver to learn what makes a great salad work: ingredients, textures, dressings, compositions, and more. As always bring your questions on any topic.

Join Chef Jacquy Pfeiffer to learn the details around a few concepts from our Introduction to Pastry Arts and NEW Bread Baking Arts Courses. From the proper way to roll dough, to decorating cookies, to how to tackle that caramel recipe. Also, when making bread, how important is the room temperature? And more on base temperature, fermentation, and proofing, and how to bake things in different sized loaf pans. 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.

Plant milks vary one from the other, so do fats, sweeteners, replacements for eggs and flours. Join Chef Fran Costigan for a discussion of what happens or might, when you stray from a tested recipe, as well as some secrets for success. Fran will be bringing samples and demos, so come prepared with your questions!