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

I am a picky vegetarian and a 55 year old woman that struggles with protein intake and weight stability. Can you share any suggestions for high protein recipies?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on July 23, 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.

View Event Details

Question

Julie-Jeanne Latremouille

I am a picky vegetarian and a 55 year old woman that struggles with protein intake and weight stability. Can you share any suggestions for high protein recipies?

Answer

I don't have any specific ideas for recipes, uh, per se. Um, you know, I will generally say that, um, you know, first of all, all of our, our foods that we eat, um, are gonna contain amino acids, uh, which are the building blocks that our body uses to synthesize protein, uh, during the digestive process. And, uh, certainly some things, um, uh, are, uh, some ingredients that, that is, uh, are, um, uh, they have, uh, a higher concentration, I'll say of, of amino acids that we need to get from food. And, um, if you look at, uh, the category of legumes broadly, um, and, and nuts as well, those are a couple of examples of, um, of, uh, broad, a broad variety of ingredients that, um, you know, tend to have, uh, some, uh, higher amounts of, uh, these essential amino acids.

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.