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What advice can you give for leveraging the course as best I can towards finding work as a personal chef or a recipe tester?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on March 21, 2023

Join Chef Eric Wynkoop 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 Eric is ready to answer them all.

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Question

Cathy McConnell

What advice can you give for leveraging the course as best I can towards finding work as a personal chef or a recipe tester?

Answer

I would say practice practice. Okay, and really understand the material in the course the the pro-plant course as I like to call it, especially in its more recent expanded form, you know, if it's now what nearly nine month course up from his previous six month content format offers a lot of information and a lot of opportunity for skill development and it provides a good foundation to get started on your cooking Journey. Okay, like any cooking school or cooking cooking program in the world? I don't care what the name of the place is. They will provide you with a foundation to get started on a cooking Journey. Okay, and then from there it's up to you to work in settings and I recommend working professional settings where you can understand the ins and outs and the idiosyncrasies of the food business and to cultivate relationships and and just to deepen and and enhance that overall understanding of food for you. Um, that's that's a what comes to my mind. All right. Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.