Live Online Events

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.

Join Fran Costigan as she tears down your favorite desserts and shows you new ways to enjoy them!

Join Dr. Scott Stoll as he explores how Plant Based Nutrition alters your genetic health destiny. An introduction to epigentics and nutrigenomics and the power of our daily choices.