Diversifying the Menu in Healthcare and Senior Dining

With an eye toward diversity and inclusion via the menu, this discussion will address the concept of food culture, notions of authenticity, and understanding the stakeholders in the dining context. Participants will come away with a better understanding of food culture, how to address menu authenticity and how to apply diversity to their menu. 

Speaker: 

Eric Wynkoop, Director of Culinary Instruction
Rouxbe Online Culinary School

Eric Wynkoop is a chef, educator, and food anthropologist, and has worked professionally in the food world for over 25 years with experience in the BOH, the wine industry, catering, food research, Ayurvedic cooking, and education. Eric’s interests reside at the intersection of food, wellness, and education with the goal of encouraging people to deepen food knowledge, improve cooking skills, and enjoy good health over a lifetime. He has held teaching positions at Le Cordon Bleu Portland, The Art Institute of Portland, and Portland State University. He currently serves as the Director of Culinary Instruction at the Rouxbe Online Culinary School.


This webinar is generously supported by the following AHF Annual Sponsors: