Live Online Events

Join Chef Eric Wynkoop in a discussion about how to enjoy the benefits of spices in your daily cooking. Your Chef Instructors will talk about how to up your game by incorporating spices into nearly everything you make. Enjoy the aromas and flavors, as well as the health benefits, of adding spice to your life.

Join Plant-Based Dietitian Julieanna Hever for this deep-dive into nutrition. Julieanna will explore how to convert and reformulate your favorite recipes.

Join Chef Ken Rubin and Chef Kirk Bachmann for an exploration of the best techniques for the season. Your Chef Instructors will discuss product sourcing, safety, set up/planning, and appropriate techniques for the season - as well as ingredient selection implications in planning and preparation

Join Fran Costigan as she dives into how to save desserts that start to fail.

The lost art and new science of healing spices creates dynamic, flavorful dishes and optimizes the healing mechanisms of the body. Learn about how spices work to reduce inflammation, activate healing, and which spices have the greatest impact. Spices can have a profound effect on the flavor of your meal and the health your body.

Join Chef Ken Rubin and Chef Eric Wynkoop in a discussion about ways to add unique and interesting flavors to your cooking. Your Chef Instructors will dive into the use of classic cooking methods, salt, acid, herbs, spices, and other ingredients on the journey to memorable new flavors!

Summertime inspires opportunities to be outdoors and to enjoy delicious seasonal produce, such as watermelon, peaches, plums, and corn on the cob. But heat and hydration, changing appetites, and the extra time spent in less clothing also present issues unique to the season. Join Julieanna Hever, the Plant-Based Dietitian, to discuss staying healthy and hydrated in the summer. Bring your questions on these topics or anything else for this summer edition of ask the dietitian...

Vegan Pastry Chef Fran Costigan discusses why best practices are ultra important when it comes to making desserts before opening the conversation to a Q&A.

Need some inspiration to kick off the Summer season? Join your chef instructors to talk about their salad inspiration. Whether it's a green salad or bean salad...anything goes on this live event that will get you pumped to break out the salad spinner.

In this live event we will discuss how to hone your skills for work in a production kitchen: We will talk about small capacity catering, dinner pop-up events, hosting meals for organizations and other low risk, high reward ventures in cooking. From drafting the proposal and cost considerations to building your menu and determining service flow, we will address common mistakes and pitfalls as well as best practices or getting started.