Live Online Events

Vegan Pastry Master Fran Costigan excels in creating mouth watering desserts. However between the decadence of the December holiday foods and the extravagant desserts of the Feb holidays, do as Fran does, by making and eating lighter desserts. Join Fran as she discusses the wide range of lighter in ingredients but still bold in taste desserts.

Join Vegan Desserts master chef Fran Costigan for Desserts and Pastry year in review, plus a discussion of the best desserts and anytime treats for the December holidays, and New Years Eve too. Stocking your pantry ahead of the holiday rush, an organized mise en place and fun are on the table.

Join Chef Barton Seaver for this event showing you how to easily prepare 3 easy seafood dishes to make this holiday season followed by Live Q&A. We encourage you to ask anything – from cooking techniques to sustainability, or simply hearing the perspective of a professional 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.

Beans and Legumes are magical ingredients, and with some special care can be the centerpiece of any meal. Chef Eric will take you through some secrets and techniques that will help take your beans to the next level.

Join Barton Seaver, noted seafood expert and educator, for a live-webcast introduction to his new online seafood training course, Seafood Literacy: Knowledge & Techniques from Sea to Plate. In his presentation Barton will review how this comprehensive curriculum and engaging video content can help train retail associates how to be more confident and competent in understanding, handling, and communicating about all aspects of seafood. Learn how this education asset can be tailored to individual needs of operators. And how this can help increase seafood sales. From sustainability to flavor and nutrition Barton will cover how to source, prepare, cook and serve seafood with confidence and competence.

With American Thanksgiving approaching, you’ll want to join Vegan Desserts Master, chef Fran Costigan for a deep dive into seasonal treats. Featuring classic fall ingredients like pumpkin, and squash, pecans, cranberries and warming spices, plus the anytime favorite chocolate, Fran will share insights, plus tips on timing and story holiday desserts that will please everyone around the table. You’ll be grateful for the game plans offered and family, friends and clients will be thankful for the treats.

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 Kirk Bachmann for a discussion of the way in which a smooth, well run kitchen actually operates. There’s a lot of moving parts, and  it’s a thing of beauty to watch a dynamic team execute in an environment that sometimes looks like in chaos. Kirk will share some secrets on how to excel and get closer to becoming a Chef!

With Halloween, aka, the Candy Holiday coming soon, Chef Fran will lead a discussion and take questions about ethically sourced and produced Chocolate, Sugar and other baking staples. Fran will discuss how to choose and use these ingredients in desserts, and some of her favorite October desserts will be in the mix too.