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How I can partner with dieticians as an additional resource for patients?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on November 1, 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, Eric is ready to answer them all.

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Question

Vanessa LaBranche

How I can partner with dieticians as an additional resource for patients?

Answer

Um, so you know, this is one that is really going to be up to you and the relationships that you're going to cultivate with the dietitians that you come in contact with and you know try to align with some body or some folks that who themselves embrace. the type of cooking that you do and maybe your plant-based and that becomes important or maybe you're not plant-based and you can find a more mainstream dietitian, but nonetheless, you know find somebody who Sees the benefit of not only eating but cooking. So that you can then start talking about collaboration. And working with the patience of The dietitian to teach them to cook. All right, and so really it's it's a progressive conversation and a deepening of a relationship, you know with the dietitians that you meet to find Folks at a really Enlightenment or with you that are in alignment with you on these things that are important to you. Okay, and it sounds like as a chef educator at the heart of that is actually cooking. Okay. 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.