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Eric Wynkoop - Ask Me Anything (Office Hours)
Ask Rouxbe's Director of Culinary Instruction Anything!
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, March 21st
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Related Video FAQs:
- Can you share any tips on catering an out of town event?
- Can you cook tomatoes on a carbon steel pan? And how do you deglaze it? Can you use alcohol like beer and wine?
- I always thought that you should not crush dried herbs in your hand Because you didn’t wanna lose any of the flavor. In the Forks Over knives course they recommend that you crush the herbs prior to adding them to your cooking. What are your thoughts?
- I’m planning to switch from a gas to an induction range. How will it affect plant based cooking?
- I would love to know how to make a profit with this course.
- Do you have a favorite jack fruit recipe?
- What advice can you give for leveraging the course as best I can towards finding work as a personal chef or a recipe tester?
- Do you have any recommendations on how to achieve food processor like quality products if someone only has a blender?
- I’m WFPB, no SOS. I love to make oriental foods but what can I use instead of sesame oil, oyster sauce, fish sauce, etc.?
- Is it possible to provide us with the types of oils and which type is best for each cooking process, such as frying, browning, sautéing, etc.
- When blanching food, do you start calculating the time after it starts boiling again or when you add the vegetables in the water?
- What’s the best way to taste test spices/blends to see if you like them before using them?
- Can you make fruit pastes without dehydrated fruit? Like if I purchase a regular mango from the store, which is cheaper than dehydrated products, can that be used directly?
- Do you have any recommendations on the best uses of freezer space?
- I have been using coconut oil all my life, in my hair, in my food and on my skin. Why is it given a such bad name?
- Do you have any recommendations on cleaning stainless steel pans after no oil sautéing?
- For making risotto I will use Arborio, Carnaroli or Vialone Nano. Right now, I only have sushi rice. In an effort to “use what I have,” what are your thoughts about using sushi rice? Maybe not rinse it?
- A lot of recipes use nuts -- any recommendations for alternative due to nut allergies?
- What is the best all-around gourmet salt for cooking?
- I wanted to know how to make burritos in a fry pan without using oil so the tortilla doesn't stick to the pan.
- I thought soy and corn were not good for you.
- What are your thoughts on organic produce vs. not organic?
- What steps did you take to become a professional plant based chef?
- I'm hoping to learn more techniques about dicing: how do the knife and guide finger work together.
- How do chefs work around hard, waxy tomatoes?
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