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I want to start hosting healthy eating seminars. What would you suggest how to start, where to start?

Open Office Hours

Eric Wynkoop - Open Office Hours

Recorded

This event was on May 10, 2022

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

Shekia Nesmith

I want to start hosting healthy eating seminars. What would you suggest how to start, where to start?

Answer

You know, look for places and your community that are going to be friendly to these sorts of gatherings and you know, some grocery stores have spaces. It could be your church. Maybe your neighborhood has a community, you know Gathering Place, you know, or Or something else. I mean, it could be a meet-up on a nice day at a local park in order to get everybody outside and you know, certainly if you make it a potluck that is going to attract people it certainly would attract me I go to where the food is. But anyway, you know, those are some quick ideas sort of a rewind and listen to the the friend of today's talk once it's posted to the archives and you know, you can get into some other some other ideas possibly. Okay, but it's a great idea and I wish you all the best in bringing people together around this very important topic, you know of eating better and that can look like so many different things for different people. All right. 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.