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When dicing rounded vegetables (such as carrots) and wanting to make them perfectly diced what can you do with all the scraps?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

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This event was on July 22, 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

Bill Schrier

When dicing rounded vegetables (such as carrots) and wanting to make them perfectly diced what can you do with all the scraps?

Answer

So, in the zero waste kitchen, uh, we will always have in mind something like a soup or a stew, or, um, you know, maybe they're a, a veg patty, you know, some sort of an outlet for those scraps. Um, we will try to consume them first. And, you know, maybe next down that, uh, that hierarchy would be a, a composting outlet. Um, and then hopefully it would stop there, right? Um, uh, you know, we, we wanna eliminate the trash can as an option, uh, but do try to think about, uh, how you would consume them in another preparation, right? Stir fries, stews, right? These sorts of things. Uh, you can make something and put it into a taco, you know, into a tortilla to make a taco or burrito or, you know, some other wrap of your, your choice.

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.