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

Do you have any recommendations on how to achieve food processor like quality products if someone only has a blender?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on March 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.

View Event Details

Question

Jacqueline Osborn

Do you have any recommendations on how to achieve food processor like quality products if someone only has a blender?

Answer

It can be challenging. You know, when we compare a blender and a food processor some of the applications overlap. So in other words in the absence of a food processor, we can use a blender but there are other times when a food processor just seems to do a better job than a blender, you know, if if you I mean, yeah, if you want to go back to some old school processing we're talking about a saddle corn and a grinding stone and I've had some excellent food produced by hand on those old school. It's called them food processing equipment, but that's not a sacrifice that most of us want to make in our own homes these days. So, you know, either we deal with what the blender gives us or we splurge on a food processor. Okay. I think there's a sacrifice that needs to be made somewhere along the lines here. 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.