<< View All Events
Eric Wynkoop - Open Office Hours
Bring all of your questions for Rouxbe's Director of Culinary Instruction
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
![Open Office Hours](https://d1c8xu194km6ge.cloudfront.net/course_images/4547/square_thumbnail_Wynkoop.JPG3.jpg)
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, November 29th
Share this Event:
Listen on:
Related Video FAQs:
- How often will you be doing the live Q&A’s?
- I'm looking for a good grab and go breakfast that will tide me over for many hours before I get a chance to take a break for lunch at work. I don't like overnight oats.
- I keep making receipes like vegan curry, chili, and they are always so strong and acidic how do i bring that down?
- What is the best oil for wok cooking? I read that peanut oil is used by Chinese chefs and that a high smoke point is important. Would canola oil work?
- What type of knives would you recommend for this course (beginner Forks and Knives)?
- I just enrolled a few days ago. Can I just jump in, or do I have to start at a specific time and follow a schedule?
- I currently use maple syrup as a sweetener, but is there another sweetener that is preferred as a healthier alternative? Also, instead of using brown sugar what would you suggest?
- Where do you recommend going to find cooking utensils/supplies?
- Where do you recommend going to find cooking utensils/supplies?
- Is aquafaba from a can of chickpeas the same as the soaking water for fresh chickpeas. Also, is aquafaba only from chickpeas, or do other canned beans produce it as well?
- Can you recommend the best way to clean mushrooms?
- I am looking for a low fat plant based substitute for evaporated canned milk. Many recipes substitute canned coconut milk or PB half and half. Both are high in fat and give everything a coconut flavor. Any alternatives?
- When I use a simple recipe for a burger made of beans and rice, the finished product always falls apart too easily. Should I use an egg replacer like chia or flax seed or should I bake the burgers longer or at a higher temperature?
- How can I make crispy vegan cookies without the use of added fats or oils?
- What can I do to better work with herbs and spices? Is there anything else I can do to create more concentrated flavors in my food?
- I have a rice, mushroom and spinach Loaf I make that uses 4 eggs, what can I swap out for the eggs and will it change the texture of the loaf?
- I am really interested in maintaining an SOS lifestyle. What herbs do you recommend that can lift the flavor as a salt replacement?
About this Event