Live Online Events

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.

Join Barton Seaver for a live-webcast introduction to his new online culinary education program, Seafood Literacy: Knowledge & Techniques from Sea to Plate. In his presentation Barton will review how this comprehensive curriculum and engaging video content can give home cooks and nutrition professionals alike confidence and competence in every aspect of seafood purchasing and preparation. We will also be joined by Linda Cornish, executive director of the Seafood Nutrition Partnership to discuss the importance of seafood in our diets.

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.

As summer draws to a close and everyone is thinking about heading back to school, our Pastry Scholar will take you through the best desserts for early fall, and which ones can help you your family, and your businesses excel when classes are back in session. Join Vegan Pastry Master Fran Costigan for an exploration of the best desserts to be thinking about for back to school!

Join Chef Eric Wynkoop for this event highlighting one of the most popular sections from our Professional Plant Certification course. This event will cover steaming and boiling methods, as well as pilaf and risotto methods. Join us for this eye opening event about one of the most important types of food on the planet!

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.