Live Online Events

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.

Whether your hosting a party for a big game, or just discussing the book of the month, be prepared with some amazing vegan desserts that will keep the whole gang happy. Join Vegan Pastry master Fran Costigan for a discussion of the best snack-size desserts for any social event.

Whether it's a bit of spice, a bit of saltiness or a splash of sweet, sometimes your dessert needs that little extra kick to make it spectacular. Join Vegan Pastry master Fran Costigan for an exploration of the secret weapons you can use to give your desserts a lift.

Thinking of making your own plant-based milk? Curious about the various non-dairy milks at the store? Join Chef Eric Wynkoop in a discussion on various seeds, nuts, grains, and legumes that are used to make mylk.

Whether you're serving guests in your home or dining with friends in a local restaurant, people definitely eat with their eyes. We encourage you to join Chef Kirk for an exploration of food plating and presentation. Experience thoughtful and creative ideas around selecting the right plates, placement of ingredients, garnishing and other important details that will enhance your confidence in the kitchen. Please note: animal products may be discussed during this live event.

Three different egg replacers in one recipe?!? Fran Costigan will take you to school for some lessons on recipe testing including some of Fran's most interesting successes that came from testing failures. Join us for this thrilling exploration of how to succeed in the face of failure, by testing, testing, testing!