Live Online Events

Sponsored in part by the Global Salmon Initiative, we have created a new course: Salmon: Deep Dive. For culinary professionals and home cooks alike, join Barton for this webinar to talk all things salmon and to learn more about the short course. Learn about the environmental, community, and health impacts of the salmon industry around the globe. Examine innovations and sustainability systems in farming and fishing and what we can expect in future years. We’ll take a dive into both farmed and wild salmon to explore the different salmon species as well as the common methods of fishing and farming salmon. Perhaps most importantly, join a discussion about ways that we can continue to use America’s favorite seafood to innovate on the plate to develop top quality dishes that inspire and delight. Barton will share some of his favorite dishes. Bring your questions for everything salmon to what is sure to be a lively discussion.

Join Chef Ken Rubin 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 Ken is ready to answer them all.

As we head “Back to School” and the season is approaching a turn, let’s start thinking about fall food. Barton will host an interactive session for any and all topics, especially focused on how to approach the abundance of fall. How do you like to cook butternut squash? Are you overly rich in tomatoes? Share with us how you like to send the summer season off with a bang.

Join Vegan Pastry Master Fran Costigan for this eye opening discussion of how to test and develop recipes Fran will walk you through how to start with a baseline recipe and consider choices in ingredients, swaps, measuring, and the myriad of other factors that can lead you and your recipes to sweet success.

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 Ken Rubin 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 Ken 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.

What defines Comfort Food in today’s environment? Will it become the fine dining cuisine of the future? Comfort food is food that provides a nostalgic or sentimental value to someone, and may sometimes be characterized by its satisfying or simple preparation. The nostalgia may be specific to an individual, or it may apply to a specific culture. Adults, when under severe emotional stress, turn to what could be called ‘comfort food’—food associated with the security of childhood, like mother’s poached egg, a noodle dish, or chicken soup. Soups, stews, braises, casseroles, chocolate and ice cream are some examples of go-to foods to make you feel cozy, warm, calm, comfortable, sated and just content. Newer, and perceptually more higher end methods and ingredients have been redefining “comfort food” for decades.

Join Chef Ken Rubin 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 Ken is ready to answer them all.

Is there anything more satisfying than a seasonal fruit dessert? Chef Fran loves to eat fresh fruit out of hand but you’ll find her baking, roasting, poaching, even pickling her market fresh produce. As she’s been tending her terrace herb garden this summer, you’ll find thyme, rosemary, basil in the mix in addition to the ubiquitous mint. Bring your favorites to share and your questions too.