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When I use a wood cutting board to chop onions, the smell and flavor of the onions stays in the board and transfers to everything else I cut on the board. How do I avoid this?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on February 21, 2023

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

Marcus Hammonds

When I use a wood cutting board to chop onions, the smell and flavor of the onions stays in the board and transfers to everything else I cut on the board. How do I avoid this?

Answer

Well, you know, I think a couple of choices at least come to mind here and one would be to consider a separate cutting board for those stinky items those those alliums at your shopping and you know, another thing to consider might be a plastic or you know, some sort of a poly plastic sort of a cutting board which cleans maybe a little bit more easily than a natural fiber board. But on the other hand if you want to stick with the natural fiber board, then probably having another board specifically dedicated to these stinky items might be the way to go.

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.