Live Online Events

Plant-based foods do far more than provide energy and protein for the athlete. Learn why plant-based foods and not supplements are the secret to an athletes peak performance.

Join Chef Chad Sarno for this special Live Event about turning your passion for plant based cuisine into profitable projects and businesses. Chad will discuss some of his current exciting projects, in addition to his role with Rouxbe, as he shares inspiration and ideas for building a food brand, gaps in the market place, current opportunities and culinary innovation.

Join Vegan Pastry Chef Fran Costigan for this discussion about Recipe Testing. Fran will discuss the best practices for developing and adapting your recipes.

Join Chef Kirk Bachman on an exploration of and appreciation for seasonal ingredients used to prepare and serve traditional, ethnic dishes while applying classical techniques. Join us as we discuss favorites such as Ratatouille, Sopa de Habas and Tabouli.

Join Chef Eric Wynkoop for a practical discussion on how to get the most bang from your food dollar. Learn how to calculate the cost of a portion of food, where to shop and ways to enjoy your plant-based diet for less than you might think.

Join Plant-Based Dietitian Julieanna Hever for the September edition of Ask a Dietitian! Bring all your questions and ideas for Julieanna!

Join Dr. Scott Stoll for this exploration of food and growth. Discover how can you provide the healthiest foundation for your children and create meals that they cause them to ask for seconds.

Join Chef Ken Rubin, Rouxbe's Chief Culinary Officer, for an exploration and conversation about sauces and their uses. Ken will discuss various the preparation of a variety of sauce types, including salsas, relishes, dressings, chutneys and glazes. No-oil and low fat plant-based-options will be discussed, as will variations on classic sauces and pairing sauces with food. Bring your saucy questions for Chef Ken!

Join Plant-Based Dietitian Julieanna Hever on this exploration of Eating Healthy on a Budget.

Join Chef Kirk for an exploration of the technique of grilling. We will discuss this important dry-heat cooking method and touch on new ideas including the notion of "hot-spots" and the story behind marking, carry-over cooking and seasoning as well as how to properly utilize grilled cold items.