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I want to learn more about methods for this & what you're looking for when grading.

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on February 4, 2025

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

Sarah Northcutt

I want to learn more about methods for this & what you're looking for when grading.?

Answer

I'm gonna start by saying that we're looking for your good effort, okay? And, and your engagement in the process, and for many, many people, right? This is a great question, Sarah, because this is something that most of our students bump up against, uh, but it's not asked in this forum very often. So I, I thank you for bringing this up. We want to see your engagement in your effort, and we can tell most of the time, you know, what that looks like based upon what you're submitting. And the, the, the goal here is to develop a language around food. And it's a language around shopping for food. You know, as we talk about quality of ingredients, it's a language around the various cooking processes that go into meal preparation. And it's also a language around the finished product as we sit at the table and we share our thoughts on the meal that we're enjoying. And so, don't worry too much about the grade that you may or may not get, okay? But rather focus on your learning and the cooking is number one, right?

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.