Live Online Events

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.

Time magazine declared on their cover that inflammation is the root cause of the majority of diseases. However, inflammation is just a sign pointing to the real cause, diet and lifestyle. Join Dr. Stoll as he tells the story of inflammation and describes the key triggers of inflammation and foods that effectively reduce inflammation.

Chef Kirk Bachmann and Chef Eric Wynkoop are the Rouxbe Nouxbes and are here to serve you! Join in on a joint interview with Rouxbe’s new Director of Culinary Development, Kirk Bachmann, and new Director of Culinary Instruction, Eric Wynkoop.

Join Chef Roman Davis as he shares his journey from battlefields as a disabled combat veteran to creating change in school nutrition and cuisine at a private school in Texas. He is an advocate for nutrition education and hunger relief, and a lover of a yellow lab named Butters.

In this live event we will dig into the details of how to share your knowledge and passion around cooking. Join Chad Sarno and Ken Rubin as they discuss how you can take next steps to share and support others with what you have learned or been exposed to at Rouxbe. Topics include: Setting up small cooking classes including promotion, setting the structure, recipes, costing suggestions, and details that create the perfect teaching environment. We will also discuss how to partner with schools, nonprofits and other organizations. Bring questions as well as suggestions and best practices to help inspire others.

Join Plant-Based Dietitian Julieanna Hever on this exploration of Fats Deconstructed. Julieanna will discuss oil vs. whole sources, omega-3's and saturated fat that you're reading about in the headlines.