Live Online Events

Have you ever wanted to teach other people how to cook? We hope so! The challenge of sharing your knowledge with others is one that Rouxbe's Vegan Pastry Master Fran Costigan has taken on with great success for over 25 years. Join Fran Costigan for this stimulating discussion of how to share your cooking knowledge with everyone from beginner to professional, in home kitchens to culinary schools.

Join chef and Rouxbe instructor Eric Wynkoop for an exploration of hidden Batch Cooking secrets and how to use them to make your life easier and your meals taste better.

Fancy desserts and special dishes are great, but you need to master your fundamentals in order to succeed! Join Fran Costigan for this discussion of how the basics are the key to a great result.

Join Fran Costigan for this eye opening exploration of spring focused dessert ideas.

Spark some joy with these unique and inspired desserts, and the secret techniques behind making the the best treats for you and those you love. Join Vegan Pastry master Fran Costigan for a discussion of the special and thoughtful desserts you can prepare for Valentines Day.

Join Ana Caballero (Kitchen Manager, Fork and High Street on Market) in conversation with Emily Rothkrug (Impact Programs Manager, James Beard Foundation) as they discuss whole-product utilization and how to implement waste reduction strategies throughout the kitchen system. They will dive into creative approaches to reducing waste and discuss some of their own best practices.

Get ready for an exploration of the differences, equivalencies and the answer to when you should, and when you shouldn't pick a particular liquid sweetener. Join Vegan Pastry Maestro Fran Costigan for this deep dive on liquid sweeteners!

Show your desserts some love by choosing and maintaining the right bakeware for your treats. Join Vegan Pastry master Fran Costigan for a discussion of how to pick and take care of your bakeware.

Have you ever wondered what your Rouxbe instructors' favourite dishes are? Join Chef Kirk Bachmann as he explores the simple, yet creative, innovative and truly beautiful cuisine of The Nordic Region.

Do you miss cheese in your plant-based diet? Join Chef Eric Wynkoop in a discussion on creating some of those beloved flavors and textures in nut-based cheeses. We will consider fresh spreads and fermented varieties, so you can have your cheese and eat it, too.