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If you're cooking a dish with multiple ingredients - like pasta with mixed vegetables - do you cook each vegetable separately and then mix them together to heat through before serving or...?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on April 2, 2024

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

Diane Kirschner

If you're cooking a dish with multiple ingredients - like pasta with mixed vegetables - do you cook each vegetable separately and then mix them together to heat through before serving or...?

Answer

Yes. That would be, uh, the best way. I, I rarely use the word best, but, uh, yeah, that's gonna be a solid approach, because you can maintain the best control over each component that goes into that dish. Now, in a restaurant, that's what we do, uh, as part of our misam plus, we have each ingredient, or each component already set up, and they can be precooked, partially cooked or uncooked, depending on what's gonna be appropriate. Uh, and then they go into the pan when an order comes in, uh, for, you know, final assembly and finishing. And so what you described, uh, is going to be really, uh, the best way to maintain control over each of those components and come up with, um, you know, a dish that's gonna have all the textures that, uh, you might be looking for.

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.