Live Online Events

There are many methods to sharpen your knives and keeping your knives sharp is the best way to ensure consistency and plate presentation that will make you the envy of your network! Join Chef Kirk T Bachmann for some tips on the art of knife sharpening, offered to help you become even more efficient in your kitchen.

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 exploration of liquid sweeteners!

There are so many different ways to prepare food – all with very different results. Join Chef Eric Wynkoop for this eye-opening discussion on how submersion cooking techniques might be what your food needs to reach the next level of flavor. Join him as he talks through various techniques and the exceptional results you can expect.

Join Chef Kirk Bachmann in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Kirk is ready to answer them all.

Have you ever wondered how professional chefs choose the right knife, or how long they keep a knife before buying a new one? Join Chef Instructor Kirk Bachmann for answers to these questions as well as what is considered to be the single most important thing you can know about your knife.

Join Vegan Pastry master Fran Costigan for an exploration of chilled desserts that are sure to thrill to your palette. Chef Fran will discuss granita, sorbet, ice cream, specialty desserts such as Affogato and Baked Alaska and making iced summer drinks too.

Join Chef Ken Rubin in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Ken is ready to answer them all.

Join this live-webcast introduction to Seafood Literacy with Barton Seaver: Knowledge & Techniques from Sea to Plate. This online course introduces cooks to the foundational skill sets needed to include more sustainable seafood on the menu, including sustainable sourcing and use from sea to table, quality analysis, muscle structure, handling and fabrication and common culinary techniques.

Have you ever wanted to teach other people how to cook? We hope so! The challenge of sharing your knowledge with others is one that Rouxbe's Vegan Pastry Master Fran Costigan has taken on with great success for over 25 years. Join Fran Costigan for this stimulating discussion of how to share your cooking knowledge with everyone from beginner to professional, in home kitchens to culinary schools.

Join chef and Rouxbe instructor Eric Wynkoop for an exploration of hidden Batch Cooking secrets and how to use them to make your life easier and your meals taste better.