Eric Wynkoop - Ask Me Anything (Office Hours)
Ask Rouxbe's Director of Culinary Instruction Anything!
About this Event
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.
About Eric Wynkoop
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.
Tuesday, February 21st
Share this Event:
Related Video FAQs:
- Do you need to detox before going plant based? Is it necessary to keep doing this for a plant based lifestyle?
- What are some essentials you'd recommend for the entirety of the FOK course?
- What does "mince" mean and what is the cutting technique?
- Any recommendation for the best balsamic vinegar quality?
- Some recipes seem to have a requirement to sautee till fragrant. Or it is best to choose vegetables based on smell. Can we get other ways to select fruits and vegetables?
- I’d like to try to avoid fats such as vegan butter/oil. I don’t like avocado. Any recipes for something to slather on baked potatoes or veggies to take its place?
- How can I prevent the fruit flies when I am trying to ripen my bananas?
- I’m looking for good quality of olive oil and apple cider vinegar. Any suggestions or brands to look for?
- How can you tell if mushrooms are still edible?
- What is your favorite brussel sprout recipe?
- I am interested in All Clad “copper core” pots and pans. What do you think are the best brands? Is ceramic cookware good to use? For which dishes? Also, what are the pros and cons of non-stick pots and pans?
- How do you know if the pan is hot enough if you only have a non stick teflon pan? is there another way to do the water test?
- What is the best way to keep fresh herbs in the fridge?
- 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?
- Can a garlic press be used rather than chopping garlic cloves?
- What is your opinion of the alternatives (faux meat) for the wfpb (whole food plant baed) lifestyle?
- ould you explain the difference between white onions, yellow onions, sweet onions and red onions and does it really matter in a recipe to substitute one for the other?