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Episode 33 of 35

Eric Wynkoop - August 31st Open Office Hours

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‎Rouxbe Podcast
Duration: 01:18:13
Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from August 17th 2021.

The two events mentioned by Eric during this episode are Food Costing and Plant Based Milks.
Eric Wynkoop previously served as a founding faculty member a
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Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomed all questions for this episode of Office Hours from August 17th 2021.

The two events mentioned by Eric during this episode are Food Costing and Plant Based Milks.
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.
You can watch the original video version of this episode on Rouxbe.
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