Knowledge Base › Eric Wynkoop - Ask Me Anything (Office Hours)

I have been a vegan since I first watched "Forks over Knives" last of January 2012 My wife passed Feb. 2020. I know hardly anything about cooking. But I am 80 and going to become what I need to be to feed myself and anyone who needs help.

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.

View Event Details

Question

Don Robuck

I have been a vegan since I first watched "Forks over Knives" last of January 2012 My wife passed Feb. 2020. I know hardly anything about cooking. But I am 80 and going to become what I need to be to feed myself and anyone who needs help. ?

Answer

uh don first. I want to convey my condolences and it sounds like your wife was the primary cook in the house and you are taking over and and you are working on filling some being big shoes in terms of cooking for for yourself now and you were you've been a vegan since 2012. Yeah folks Over Knives came out in 2011. You were right on it and I want to commend you for that. That was definitely a big time. A lot of a lot of important discussion was stored up at that point in time about a you know, about 10 years ago or more and yeah, I mean I commend you for your spirit and I wish you the best, you know as you continue down this path if you have any questions about cooking I welcome you to reach out at support@rouxbe.com, and I'd be happy to answer your questions. Happy cooking to you. 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.