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Will we be learning to combine spices and veggies in the FOK course for more exiting meals?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on May 23, 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

Deeb George

Will we be learning to combine spices and veggies in the FOK course for more exiting meals?

Answer

As you move through our courses, including, uh, the f o k ultimate course, uh, we do talk about herbs and spices, and we do have, uh, you know, a number of practice recipes that are included, um, that incorporate, uh, spices. And this is a great starting point. Uh, the next thing to do, uh, is read. And, uh, you know, I would, I would recommend that you might pick up a reference book of some sort. Uh, you know, one of that focuses on, uh, spices in the context of global cookery, so that you can start to learn, uh, about combinations of flavors or spices that make sense, um, that have a historical precedence, uh, and, uh, practice with those. And then, uh, you can start to, uh, sort of tinker, uh, and, and create on your own, uh, as that following step.

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.