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When we are finished with the plant based pro, will we have access to see all the recipes, even those inside the assignments? (do we just loose the ability to send in the assignments?)

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

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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.

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Question

Kristin T. Østrem

When we are finished with the plant based pro, will we have access to see all the recipes, even those inside the assignments? (do we just loose the ability to send in the assignments?)

Answer

So, um, some things are frozen, the assignments as well as quizzes, and I think the q and a function is also frozen. Um, but, uh, you'll be able to look at the assignment, you know, pages, the, the task pages, uh, as you, as you click through the course. And, uh, so you should be able to see the, the recipe as well, uh, the recipes as well.

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.