The Holiday Meal

This free five-part live event series features holiday-focused recipes and tips from Rouxbe chef instructors

The Events

Part One:
The Bird
Join Chef Barton Seaver to learn tips, tricks, techniques for cooking birds of all different sizes.
Part Two:
Plant-based Side Dishes
Join Chef Dan Marek to learn tips, tricks, techniques for cooking sides for your holiday meals.
Part Three:
Join Chefs Jacquy Pfeiffer and Scott Samuel as they dive into holiday-inspired desserts, pulling from the classics featured in our French Pastry School courses.
Part Four:
More Side Dishes
Join Chef Barton Seaver as he shares favorite holiday sides that are sure to shine! Q&A always welcome.
Part Five:
Plant-based Desserts
Join Chef Fran for this exploration of the best way to approach desserts for your big holiday meals, and some recipes that will steal the show!

The Recipes

Part One: The Bird
Smoked Turkey (Adapted from Barton Seaver's cookbook Where There’s Smoke)
1 heritage turkey (10 to 12 pounds)
2 gallons warm water
2 quarts cranberry juice
4 cups firmly packed brown sugar
1 cup kosher salt
Grated zest and juice of 1 orange
2 tablespoons extra-virgin olive oil
8 allspice berries, ground in a mortar

Mix water, juice, sugar and salt and stir until the salt and sugar have dissolved. Submerge the bird in the brine, weighting it down with a plate if need be. Cover and refrigerate for 24 to 36 hours.

Drain the brine. Place the turkey on a baking sheet, pat dry, and let sit, uncovered, in the refrigerator for 12 hours, or put it on the counter and turn a desk fan on it for an hour or two. This will help to make a tacky layer on the surface called a pellicle, which is what the smoke will adhere to.

Build a medium fire in a smoker or large grill and let it burn to coals.

Place a flameproof pan filled with water in the smoker, then the turkey on the rack above it. If using a grill, place the pan of water directly over the coals on the grill grate. Add a number of chunks of lightly aromatic wood such as alder or apple or another fruitwood. Close the smoker or grill and monitor the temperature using a built-in thermometer or an oven thermometer. It should be between 200 and 250 degrees F, but no higher. Continue to add wood chunks as necessary to maintain billowing smoke and a consistent temperature.

After smoking for 2 hours, mix the orange juice and zest, olive oil, and ground allspice together in a small bowl. Baste the turkey with the mixture every half hour for the next 2 hours as the bird continues to smoke. After 4 hours of smoking, remove the bird from the smoker and test the internal temperature of the leg just against the bone with an instant-read thermometer. It should read between 135 and 150 degrees F. If it registers 150 degrees F, skip the next step and head straight to the broiler.

Transfer the turkey to a roasting pan and place it in a preheated 300-degree F oven. Cook for another 20 minutes, until a thermometer inserted into the thigh registers just under 150 degrees F.

Switch the oven to broil and cook for 10 minutes to super-crisp the skin. If your bird was already 150 degrees F or higher coming out of the grill, broil it for just a few minutes. Remove the turkey from the oven, let it rest for at least 25 minutes, then make your grand entrance!

Serves up to 10 people
Part Two: Plant-based Side Dishes
Wild Mushroom Gravy
Potato Patties (based off Aloo Ki Tikki recipe)
Shepard's Pie with Garlic Mashed Potatoes
Roasted Potatoes | Hasselback Potatoes
Plant-based Butter

1/3 cup Almond Milk
1 tsp apple cider vinegar
1 cup refined coconut oil (melted)
2 Tbsp extra-virgin olive oil 1
tsp nutritional yeast
1/8 tsp turmeric
½ tsp salt

Method: Add the apple cider vinegar to the almond milk and whisk together, then set aside. Add the coconut oil and olive oil to a high-speed blender and blend until mixed. Then, add the almond mixture, nutritional yeast, turmeric and salt then blend until smooth. Pour the mixture into a dish and refrigerate until hardened.

Remove from the fridge a little early to soften and serve.

Vegan Crab Cakes

1 15 oz can if garbanzo beans, rinsed (save liquid)
2 14 oz cans of hearts of palm, drained
4 Tbsp of reserved garbanzo bean liquid
1/4 cup vegan mayonnaise
1 tsp vegan Worcestershire sauce
1 tsp lemon juice
1 tsp dijon mustard
1/2 cup green onion, sliced
2 tsp kelp granules
1 Tbsp dried parsley
1 1/2 tsp Old Bay Seasoning
1 tsp granulated garlic
1 cup breadcrumbs

Method: Lightly pulse the garbanzo beans and hearts of palm (look for a crab-like constancy - do not pulse until it is a hummus) in a food processor or mash the ingredients with a fork. In a large bowl, whisk the reserved garbanzo bean liquid until you see a light foam. Add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard and all the dry seasonings to the bean liquid and whisk to combine. Add the bread crumbs, green onion, and hearts of palm and garbanzo bean mixture to the liquid and mix by hand until combined.

Preheat your oven to 350 degrees. Form the mixture into approximate 3 inch patties and place on a sheet pan (I usually do it on a dry sheet pan, but you can also spray with a light coat of oil if your desire a crispier edge). Leave at least 1 inch between the patties to make sure they are heated evenly. Heat for 20 minutes, then take them out and flip each one and bake an additional 20 minutes.

Serve on greens with your choice of sauce.

Part Three: Amazing Desserts
French Vanilla Ice Cream with Raspberry Coulis

Step 1: Prepare the Ingredients
As Needed Ice
As Needed Water
1 vanilla bean or 10 g vanilla bean or paste
750 g Whole milk, 3.5% fat
250 g Sour cream or crème fraiche
150 g Granulated sugar
50 g Honey, light and fluid
200 g Egg yolks

To begin, scale all of the ingredients precisely. Place ice inside a large bowl and add some water to make an ice bath. Insert a smaller bowl and set aside.

Step 2: Prepare the Ice Cream Base
Carefully slice the vanilla bean along the side using a paring knife. Then slide the flat side of the knife along the bean to release the seeds and set aside. Place the milk, vanilla bean and seeds, sour cream, sugar, honey, and egg yolks into a saucepan on low heat. Whisk to incorporate the ingredients. Increase to medium heat constantly stirring until nappé consistency or it coats the back of a spoon and reaches 180ºF (82ºC) using a spatula. Pour the mixture into the bowl in ice and cool it very quickly to 40ºF (4.5ºC) while stirring every few minutes. Remove it from the ice bath and transfer into containers. Place them in the refrigerator and let them mature preferably overnight.

Step 3: Scaling the Raspberry Coulis
5 g Gelatin sheets (160 or 170 bloom) or 5 g gelatin powder
25 g Water, pure bottled or filtered, cold to bloom gelatin
125 g Raspberry purée, or other crushed and strained berry puree (defrosted, if frozen)
4 g Lemon juice, or 2 g of lime juice, organic preferred, freshly squeezed
40 g Granulated sugar
40 g Honey, light and fluid
26 g Kirsch, raspberry vodka, or 80 proof raspberry liqueur, optional

To begin, scale all of the ingredients for day 2 precisely. Place the storage containers in the freezer for later use.

Step 4: Prepare the Raspberry Coulis
Bloom the gelatin in a bowl using cold water and set aside. Whisk the raspberry purée, sugar and lemon juice in a saucepan on medium heat. Adding the sugar and lemon juice to the purée right away will help preserve the color. When it simmers, add the bloomed gelatin. Allow it to simmer for a few minutes then turn off the heat. Add the honey. Remove the saucepan from the heat. When it reaches 85ºF (30ºC) add the alcohol. Transfer to a bowl and allow it to cool to room temperature.

Step 5: Assemble
Homogenize the ice cream base using an immersion blender. Strain the mixture and pour into the ice cream maker. Churn it until it is a creamy and smooth consistency. Remove the ice cream. Place a small amount of the raspberry coulis in each container. Then spoon in some ice cream pressing into the coulis. Alternate between the remaining coulis and ice cream. Freeze until ready to serve. Storage: Store French vanilla ice cream with raspberry coulis in a glass or airtight food-safe container in the freezer for up to 1 month.

If using powdered gelatin, we recommend that you first place the cold water in a small bowl. Sprinkle the gelatin powder into the water while whisking it at the same time. Turn the vanilla ice cream into pumpkin ice cream by adding 125g of roasted pumpkin to the mix’s milk + spices. Serve the ice cream in mini pumpkins.
Turn the vanilla ice cream into pumpkin ice cream by adding 125g of roasted pumpkin to the mix’s milk + spices. Serve the ice cream in mini pumpkins.

Classic Chouquettes

Step 1: Preparation
710 g Pâte à choux for chouquettes, prepared
1000 g Vanilla pastry cream custard
100 g Hazelnut paste, 100%, or Nutella, store- bought or other roasted nut paste

Prepare the pâte à choux batter, pastry cream and hazelnut paste. To begin, scale all of the ingredients precisely and bring to room temperature. Preheat the oven to 340ºF (170ºC).

Step 2: Chouquettes
15 g Unsalted European-style butter, 82% fat, for greasing baking tray 1 recipe Egg wash, prepared
250 g Sucre grain (pearl sugar) or other coarse sugar, optional

Lightly grease the baking trays with butter. Be sure to wipe off the excess with a paper towel. Mark 5 lines on the baking tray about 2 in (5 cm) apart. Set aside. Fit a pastry bag with a pastry tip and fill with the prepared pâte à choux. Pipe rows of 1 ¼ inch diameter spheres on each baking tray. Be sure to stagger each to ensure proper baking. Gently dab the “tail” of the pâte à choux with egg wash. Then completely egg wash each sphere and sprinkle the top with sugar. Slightly angle the tray and tap the excess sugar over parchment paper.

Step 3: Baking the Chouquettes

Bake at 340ºF (170ºC) for 15 min. Then reduce the oven temperature to 300ºF (150ºC) for 12-15 more min or until golden brown. Briefly open the oven door to allow the steam to escape. Then bake for 3 more min or until golden brown. Transfer the puffs to a cooling rack and allow them to completely cool.

Step 4: Filling
1000 g Vanilla pastry cream custard, prepared (1.5 recipe)

Gently poke a hole on the bottom of each chouquette and set it aside. Combine the pastry cream and hazelnut paste in a stand mixer bowl. Mix on medium speed then increase to high speed for about 1 min or until it is homogenized using the whisk attachment.

Transfer the cream to a pastry bag fitted with a pastry tip. Pipe the filling into each Choquette. Storage: It is best to completely cool baked puffs for about 30 minutes then immediately fill them.

We do not recommend refrigerating unfilled puffs as they get soggy. Freeze unfilled puffs wrapped in plastic or in an airtight container for up to 1 month. To defrost, place them on a baking tray lined with parchment paper and allow them to come to room temperature. Flash bake in a preheated 400°F (204°C) oven for about 2 minutes. Let cool for about 15 minutes and use as directed.

Filled puffs only last for about 12 hours in a refrigerator then the cream makes the puffs soggy. We do not recommend freezing-filled puffs. 

Traditional Brioche

Step 1: Preparing the Poolish-Yeasted Starter
95 g Whole milk, 3.5% fat, cold
10 g Dry instant yeast or 25 g fresh yeast
5 g Granulated sugar
70 g Pastry flour or all-purpose flour

To begin, scale the ingredients for the poolish-yeasted starter precisely and bring them to room temperature. Calculate and adjust the temperature of the milk to the required base temperature of 54˚C. Combine the milk, yeast, and sugar in a stand mixer bowl using a whisk. Then cover with flour. Allow it to ferment undisturbed at room temperature for approximately 30 min or until cracks appear on the surface. You will now have the 180 grams of Total Poolish Starter for the next step.

Step 2: Mixing the Final Dough
180 g Poolish starter
410 g Bread flour
10 g Fine sea salt or fine table salt
45 g Granulated sugar
265 g Whole eggs, cold
240 g Unsalted European-style butter, 82% fat, 1 in (2.5 cm) cubes, room temperature

To begin the final dough, add the bread flour, salt, sugar, and eggs to the poolish. Mix on low speed for 2 minutes or until incorporated using the hook attachment.

Scrape the bowl and increase to medium speed. Mix for 10 to 12 minutes, or until the dough pulls away from the bowl. This will make a “slapping” sound. Test the gluten window. Scrape the bowl and hook. Add the butter in small additions on low speed. Fully incorporate after each addition and occasionally scrape the bowl. Increase to medium speed and mix for 7-10 minutes. The final temperature of the dough should be 73-77˚F (23-25˚C).

Dust the work surface and beat the dough on the work surface until smooth. Lightly dust a bowl with flour, then transfer the dough. Cover and allow it to ferment at room temperature for 1 hour, 15 minutes to 1 hour, 30 minutes, or until doubled in volume.

Lightly dust the dough and work the surface. Turn out the dough. Bring the corners to the center and press out the gases. Then return it to the bowl. Cover and allow the dough to rest in the refrigerator overnight.

Step 3: Shaping and Proofing the Dough
1 recipe - Egg wash, prepared
50 g Bread flour for dusting
100 g Sucre grain (pearl sugar #6) or other coarse sugar, optional

The next day, apply butter to the loaf pans and set aside.

Lightly dust the dough and work surface with flour. Gently flatten the dough with your palm and cut the dough into three 370 gram pieces.

Round each by placing your thumb in the center. Take one corner and bring it over your thumb. Remove your thumb and press the center of the dough to secure. A new corner will form. Take the new corner and place that over your thumb in the center. Remove your thumb and press the center to secure. Repeat until the dough is a complete round. Turn over, making sure the smooth side is up, cup with one hand on each side and round it until it becomes a smooth ball. Slightly reshape it into a 51⁄2 in (14 cm) cylinder. Insert it into the loaf pans with the seam side down and tuck in the edges using the tip of a spatula. Place onto a baking tray.

Step 4: 2nd Egg Wash & Baking the Brioche

Prepare the proof box and set between 77-80ºF (25-26ºC).

Egg wash each loaf. Proof for 2 hrs, 30 min or until it doubles in volume.

Remove from the proof box and rest for 5-7 min at room temperature.

Step 5: Bake the Dough

Preheat oven to 320ºF (160ºC). Egg wash for a second time and sprinkle with pearl sugar. Bake for approximately 20 min. Briefly open the oven door to allow the steam to escape. Then bake for about another 3-5 min. Set on a cooling rack for about 5 min before removing them from the pans.

Step 6: Storage

Bake and cool brioche completely for at least 30 minutes. Place it in a linen or cloth bag at room temperature for about 24 to 48 hours. We do not recommend refrigerating bread as it dries out or eventually molds. Freeze tightly wrapped in plastic or place in an airtight container for up to 1 month. To defrost, frozen, baked brioche, place it wrapped in the refrigerator overnight or at room temperature for 2 hours. Unwrap and flash bake in a preheated 400°F (200°C) oven for about 2 minutes. We do not recommend refrigerating bread as it dries out or eventually molds. 
Part Four: More Side Dishes
Garlic-Yogurt Mashed Potatoes

1 1/2 pounds russet potatoes, each peeled and cut into 8 pieces
6 cloves garlic, each cut in half
1 cup plain Greek-style yogurt

Put the potatoes and garlic in a pan that is big enough to hold them, but not overly large. Add enough water to barely cover and season generously with salt. (Potatoes absorb water as they cook, so if the water is seasoned, the potatoes will taste great throughout. If you try to season them at the end, it often doesn’t produce the same results. Also, the potatoes’ flavor is water- soluble, so the more water you use to cook them, the weaker the taste will be. Try tasting the cooking water when you strain it off. Tastes like potatoes, right? You are pouring flavor down the drain.)

Bring the water to a boil, then reduce the heat to a simmer and cook until the potatoes are soft and just beginning to fall apart. Drain, reserving some of the cooking water. Add the yogurt to the potatoes and mash together. If they are a little too thick, add the reserved cooking water a few tablespoons at a time until it reaches your desired consistency.

Grilled Chicken Liver Pate (or what to do with your giblets)
1-pint chicken livers, rinsed, drained, trimmed of any membranes, and patted dry Kosher salt
Juice of 1 lemon
1/2 cup (1 stick) unsalted butter, cut into small cubes and kept chilled
1 small red onion, finely diced
3 tablespoons red wine vinegar
3 tablespoons sugar
Crostini to serve

Generously season the livers with salt and place them in a grilling basket or perforated grilling pan. Set the pan directly over the coals of a small charcoal and fruitwood fire. If you do not have a grilling basket or pan, they can be grilled directly on the grate; just pay attention to placement so they don’t end up falling through and into the fire. Cook until the livers have only a little bit of pink left in their centers, about 3 minutes, depending on the heat of the fire. Gently turn them and continue to cook for another minute over direct heat to finish. Remove them to a bowl and let them sit for a few minutes so the residual heat can finish cooking them all the way through.

Transfer the cooked livers to a food processor. Add the lemon juice and a pinch of salt. Pulse to break up the livers, then turn the machine on and slowly add the butter, cube by cube, through the feed tube, waiting until the previous cube has been incorporated before adding the next. If the purée becomes too thick, you can add a few dashes of cold water to thin it. Regularly stop the machine and scrape down the side to ensure a smooth purée. When all the butter has been added, check the seasoning and adjust with a little more salt if necessary. Spoon the purée into a glass crock or a serving bowl and either close the crock or cover its surface directly with plastic wrap and refrigerate.

Combine the onion, vinegar, and sugar in a small saucepan over medium heat. Stir to mix and let cook at a gentle boil until the liquid has reduced to a thick syrup, like cold maple syrup, 20 to 25 minutes. The onion should retain a slight crunch. Pour the hot onion mixture over the chicken liver pâté and, using a spoon, distribute it in an even layer; re-cover and return the container to the refrigerator. Remove the pâté from the refrigerator about an hour before serving to let it lose a little of its chill. Provide a knife for spreading and serve it with hot crostini. Serves 4. 

Autumn Squash Salad

2 small acorn squash (kabocha, fairy squash, and delicata squash will also work) Kosher salt
1 tablespoon extra-virgin olive oil
2 Anaheim or Hungarian peppers
3 tablespoons Chunky Almond Oil (recipe below)
1 tablespoon white balsamic vinegar or white wine vinegar
8 ounces arugula
Leaves from 1/2 bunch fresh flat-leaf parsley

Cut each squash in half from top to bottom and scoop out and discard the seeds. Cut the squash into wedges about 1 inch thick, season to taste with salt, and toss with a little of the olive oil. Place the wedges directly over the coals of a medium charcoal and wood fire and cook until they begin to char and caramelize. Rotate the entire grill grate so that the wedges are away from the fire, cover the grill, and let cook for another 10 minutes or so. The wedges should be soft but not falling apart. Remove them from the fire. (You can also cook them in your oven at 400 until cooked through.)

Lightly brush the peppers with the remaining olive oil and place them on the grill over direct heat. Cook until the skins are blistered and charred, rotating the peppers until they are cooked in this way all the way around, about 7 minutes. Remove them from the heat and let them sit for a few minutes. Using your hands (wearing gloves if you have them), gently scrape off the charred skins and discard. Slice the peppers in half; remove and discard the seeds and the stem. Dice the peppers and place them into a small bowl. Add the almond oil and vinegar and season to taste with salt. Mix to combine.

To serve, mix the arugula with the parsley and place the greens on a large platter. Lay the squash wedges over the greens, then spoon the vinaigrette over the top. Season to taste with salt and serve immediately. Serves 4. 

Chunky Almond Oil

1 cup extra-virgin olive oil
7 ounces slivered blanched almonds

Heat the olive oil with the almonds in a small saucepan over low heat, stirring every couple of minutes or so, until the almonds are evenly light brown in color and the oil is highly fragrant.

Cool the oil to room temperature. Store it tightly covered in the refrigerator; the oil will congeal, so take it out about 20 minutes before need it. It will keep for a couple of weeks in the fridge and can also be frozen for months. Makes about 3 cups. 

Pine Tree State Mulled Wine
Serves 8

2 bottles red wine (merlot or shiraz if possible)
One orange, sliced
2 each ¼ inch slices ginger
3 whole star anise
1 bay leaf
3 cinnamon sticks
½ cup maple syrup
2 balsam fir sprig
Optional: dash Lagavulin scotch, or other smoky-style scotch

In a large, heavy-bottomed pot, bring all ingredients except the balsam fir to a low simmer for 30 minutes. Add in balsam fir sprigs for 3-5 minutes and then remove. Serve in mugs and if desired finish each serving with a dash of Lagavulin.

White Port Spritzer
Serves 1
1 1/2 ounces white port (any style will do)
1 sprig fresh mint
1 strip orange zest
Ice cubes
4 ounces tonic water

In a cocktail shaker, mix the port with the mint, orange zest, and a few ice cubes. Cover and shake vigorously two or three times. Pour the entire contents into a rocks glass and pour the tonic over to fill. Serve immediately.
Part Five: Plant-based Desserts
Recipes adapted from Essential Vegan Desserts and Fran’s Vegan Chocolate Cookbook.

Aquafaba Meringue

Yield: 4 cups or more

1⁄2 cup/ 4 ounces/ 120ml / 4oz/ 1/2C reduced and chilled chickpea liquid
1/2tsp1.70g cream of tartar
4oz/ 114g caster sugar (grind vegan sugar fine)
1tsp/ 5ml fresh lemon juice, optional but recommended
1tsp/ 5ml pure vanilla extract, optional

1. Hand whisk the reduced aquafaba liquid and cream of tartar in the bowl of a stand mixer.
2. Attach the balloon whisk and whip for 3-5 minutes at medium-low speed
3. Increase the speed to medium-high or high, depending on your mixer, and beat 5 to 8 minutes, or until the meringue is opaque and has greatly increased in volume.
4. Start adding the sugar, 1 tbsp. at a time, beating 30 seconds between additions.
Repeat until all the sugar is incorporated. Clean the sides of the bowl and continue beating for 10 minutes or until stiff peaks are achieved when the whisk is removed.
5. Add optional lemon juice and beat 30 seconds.
6. Add optional vanilla and beat 30 seconds.

Fudgy Gluten-Free Brownie Sheet
Yield: 1 quarter sheet pan (9.5x13in / 33 x 23cm) or 24 mini cupcakes

103g/1/2C+2Tbsp gluten-free baking flour
25g/1/4C alkalized cocoa powder
50g/1/4C vegan granulated cane sugar, lightly grind in food processor
32g/3.5 Tbsp coconut sugar or whole cane sugar, grind to powder
4g/.75tsp aluminum-free baking powder
1.50g/1/4tsp baking soda
2.5g/1/2tsp fine sea salt
60ml/1/4C sunflower oil or another neutral oil
60ml/1/4C oat milk, soymilk, or almond milk
60ml/1/4C prune puree, thick, runs off spoon
15ml/1Tbsp pure vanilla extract
5ml/1/4tsp chocolate extract, optional
46g/1/4C mini gluten-free vegan chocolate chips

1. Position rack in center of oven. Preheat to 325F/160C.
2. Oil bottom and sides of quarter sheet pan. Line the bottom with parchment. Do not oil parchment.
3. Whisk flour to aerate. Strain dry ingredients into bowl. If your gluten-free flour mix does not include xanthan or guar gum, add 1g now. Whisk to combine.
4. Mix wet ingredients in a separate small bowl. Pour into dry ingredients. Mix with spatula until there is no trace of dry ingredients. The batter will be thick. Stir chocolate chips into batter.
5. Spread batter evenly into prepared pan. The layer will be thin.
6. Bake 13 to 14 minutes or until the cake has risen and the top is set. Test with a wooden toothpick. A few moist crumbs are fine. Do not overbake.
7. Cool pan on wire rack. Freeze when cool. Cut as desired. Store frozen in airtight container for up to 2 months. Cake stays flexible.

The Chefs

Chef Fran Costigan

Culinary instructor, cookbook author, consultant, and now Rouxbe Director of Vegan Pastry Fran Costigan is internationally recognized as the innovative pioneering pastry chef who marries healthy eating with sumptuous tastes. The “Fran Factor” is her unique ability to transform traditional desserts into modern, healthful vegan desserts that satisfy vegans and omnivores alike. In Fran’s recipes, nothing is missing except dairy, eggs, white sugar, and cholesterol.

Fran was a professionally trained chef in traditional and vegan pastry kitchens before moving into teaching. For over 20 years she has instructed home cooks and professionals in the art of transforming traditional desserts into luscious cholesterol-free vegan versions that satisfy all dietary preferences. By joining forces with Rouxbe, Fran now brings her critically acclaimed Vegan Baking Boot Camp Intensive® into the online world to reach pastry enthusiast around the globe.

Fran is an advisory board member of the Coalition for Healthy School Food, Main Street Vegan Academy, Vegan Trade Council, as well as a professional member of the International Association of Culinary Professionals, Les Dames d'Escoffier and American Culinary Federation.

Chef Dan Marek

Chef Dan Marek builds classes for Rouxbe with chefs like Jacques Pépin and organizations like the French Pastry School among others. He also in charge of plant-based instruction which includes building new plant- based courses, hosting live events and content development.

Prior to Rouxbe, Dan worked for Whole Kids Foundation where he developed the Healthy Teachers Program which inspired teachers to become better mentors through food, and the Healthy Food Service Program which helped school districts switch to scratch cooking. The Healthy Staff Program has trained nearly 30.000 teachers and food service workers with a fun, interactive class that breaks down simple nutrition into digestible information that everyone can use. He trained entire food service staff in districts like Boston, San Francisco, Austin, Arlington and at least a dozen other large districts.

Before to his role with Whole Kids Foundation, Dan worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Rouxbe, Austin Community College, The Natural Epicurean, and Cordon Bleu. He is also a regular volunteer cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.

Dan is currently a board member of Slow Food Austin, was on the board for the Institute of Child Nutrition for a full three-year term, and Conscious Capitalism for three years. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University.

Chef Jacquy Pfeiffer

Chef Jacquy Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois.

These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.

In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.

Chef Scott Samuel

Spanning nearly 30 years, Chef Scott Samuel’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development.

Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health.

Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland.

Chef Barton Seaver

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, DC. Since then, he has written seven seafood-centric books, including For Cod and Country, Two If By Sea, Where There’s Smoke, American Seafood and The Joy of Seafood.

Barton has contributed to Coastal Living, The Coastal Table, Cooking Light, Every Day with Rachael Ray, Fine Cooking, Fortune, Martha Stewart’s Whole Living, The New York Times, O: The Oprah Magazine, Saveur, the Washington Post, among many others. He has appeared on CNN, NPR, 20/20 and the TED Talk stage. Barton hosted the national television program In Search of Food on the Ovation Network and Eat: The History of Food on National Geographic TV. 

Barton is also the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.