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Could you recommend a few innovative Japanese and Indian plant-based chefs?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on April 18, 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

Margo de Groot Coenen

Could you recommend a few innovative Japanese and Indian plant-based chefs?

Answer

Excellent. Okay, thank you for for that feedback Margo, you know, there are many many folks out there. Um, you know in this realm and I'm not necessarily up to speed on on many of them. I'll say but a couple of names come to mind and there's a in Indian woman or certainly of Indian origin. Her name is Romy gills g i l l g i l l and she I believe is London based or at least was and she has some ties to New York as well. But she is someone to take a look at so Romi Gill. There's also a chef in Tokyo by the name of kusumoto k u s u m o t o kusumoto and he's got a restaurant in Tokyo. He's gotten some some traction over the last few years and you know, he might be a person that you follow to see what he is up to. He's got some beautiful food that that I've seen there are others but Are a couple to start with thank you.

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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.