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.
Thursday, November 2nd
Share this Event:
Related Video FAQs:
- When cooking pasta, can I add dry pasta to cook with other ingredients together (say in a casserole) or is it recommended to be cooked and drained separately?
- What are some good whole foods plant based side dishes to accompany duck?
- Are there knives that are sharper than others?
- I’m planning to make a soup using lupini beans. Should I remove the skin from the beans before I add them?
- How should a well-mixed batter look like? How would it look like overmixed or undermixed?
- If you could own only one rolling pin, which type would you go for?
- Can you tell me more about miso & seaweed?
- Do you have a recipe for the spices for Chai Tea?
- Looking for recommendations for the most nutrient-dense rice for making sushi.
- When adding whole wheat flour to a bread dough, what do I need to change to get it to rise properly?
- What is the best way to care for an iron skillet? Does it need to be oiled after every use; inside and outside, and then put it in the oven to dry?
- Why do soups/stews recipes need tomato paste and crushed tomatoes? Can we just choose one?
- Are grapeseed oil and virgin coconut oil the go to oils or are there other options such as avocado oil or light olive oil?
- How do you decide which moist-heat method to use?
- I really like the vegetable stock from class. Is there any way to get the same flavor in the instant pot?
- What type of plant based dishes freeze well?