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What are a couple of suggestions to cook at home, that travel well, and heat up quickly before serving?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on November 28, 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

Peggy Byrd

What are a couple of suggestions to cook at home, that travel well, and heat up quickly before serving?

Answer

So I don't see any, um, uh, any food prescriptions, uh, listed here. So maybe, uh, it gives me, uh, the ability to just suggest anything like deviled eggs, um, and, and no heating required, right? Um, you know, something like, um, domas or dorm, these, um, um, grape leaves that are stuffed with, with rice and, and, uh, you know, sometimes with, with minced meat, like minced, uh, uh, lamb, uh, but also spices and, and nuts and, and sometimes dried fruits. Uh, you know, these, uh, that's another example of something that doesn't have to be heated up. Um, they, um, travel very nicely. Um, now you might try something like, um, you know, some, um, some, uh, philo triangles, um, you know, in the spirit of a, a, like a spin capita or maybe even a samosa, um, that has some filling, you know, that could be potato based, it could be spinach based. Um, and, uh, you know, these things can be baked off ahead of time. Uh, they, they travel nicely and they, they heat up very easily as well. Okay? And so those are, uh, you know, a, a, a couple, three examples that, um, I hope you might try out.

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.