Knowledge Base > Eric Wynkoop - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

This event was on Tuesday, February 21, 2023 at 11:00 am Pacific, 2:00 pm Eastern

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 co… Read More.



What are some essentials you'd recommend for the entirety of the FOK course?

— Elisa Figueroa


Okay, so when you mentioned Essentials a lot of things Come to mind in other words. I'm not sure what what you're focusing on but let me answer this in a few different ways when it comes to essential skills As you move through the course and Beyond right in cooking knife skills are going to be very important and knife skills, you know on one hand, we teach these specific sizes and you know dimensions and we teach that in an attempt to encourage you to practice developing knife skills. Okay beyond the course, it becomes less important for you to stick to a one quarter inch dice to create a small dice, you know, for example or three quarters inch Cube to create a large dice. But instead, you know understand that relative to one another you've got bigger cuts and smaller Cuts in a dice is pretty much a cube. Although as you start to add speed to your cuts the accuracy diminishes. Okay, so there's a trade-off there but the idea is for you to develop confidence with your knife skills. Then the others would be cooking methods, you know, whether it's steaming or sauteing or you know, grilling or roasting or something else to understand what that means and to be able to hit some basic benchmarks. Okay, that identified that particular cooking method like I think that's important. Those are Essentials to take away from the course. All right, and then there are other ancillary techniques that support your cooking whether it's mixing with a Risk, or folding with a spatula or other activities, you know, there are you know more or less efficient ways to do that. And so we we learn when to use certain tools when to use certain techniques and then how to do them and so, you know, those those foundational building blocks, I think are the essentials to take away. Along with product identification. So as we cook right there's a certain language that we speak just as with any other field that you might study and so in the world of food, we need to understand ingredients, you know, whether it's produce or you know, olive oil or other things in packages pasta shapes or whatever. It happens to be, you know, come to know that vocabulary and that language of the kitchen so that as you're reading a recipe you understand it so that as you're having a conversation about that recipe with your friends or family that you all understand the same thing that you're talking the same language and keep expanding right that world. The beauty of food is that it's never ending. There's always something else to learn some of the in the world to visit and to learn about and to enjoy and I would consider those the essentials at this point, you know in your cooking tenure. All right. Thank you.
Eric Wynkoop

Eric Wynkoop

Director of Culinary Instruction