Eric's career and education has been dedicated to both an academic and practical consideration of culinary arts and he is excited to continue passing along the knowledge and insight he has acquired over the years. His educational background includes an Associate of Science in Culinary Arts from the New England Culinary Institute and a Bachelor of Science in Business and Economics from SUNY Empire State College. Eric is currently working toward his Master’s Degree in Sustainable Food Systems at Green Mountain College, which will be completed in early September.
Throughout his career as a chef, restaurateur, consultant, food pantry volunteer and nonprofit advisory board member, Eric has worked directly with farmers, artisanal food producers, fishermen, winemakers, brewers and foragers in sourcing products for his businesses. He was even featured in a national Buy Fresh Buy Local campaign documentary as a result of his commitment to sourcing locally produced ingredients (see his feature in the video here starting at time marker 11:15).
Eric has recently been teaching in the Culinary Arts programs at Kingsborough Community College and through the CUNY Research Foundation, Northeast Resiliency Consortium as well as the Culinary Academy of Long Island. He has enjoyed a career that has provided him with unique insight into the intricacies that make up our food systems and he clearly enjoys sharing those experiences with others.