While most kids were playing with action figures, Eric was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, New York, Eric found excitement, challenges and passion in his favorite place—the kitchen.
His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food.
Chef Eric believes that food speaks a universal language. To become a truly accomplished chef, one must be aware of the styles from other cultures. Working with Chef Jean-Louis Le Massion from Le Petite Café , he learned how to finesse the romance of a dish. From his tenure with Chef Giovanni Brunell from Il Tratattoire da Familia, he learned how to infuse passion and robust flavor into his cooking. From there, he studied with Master Chef Lee Ho of Otani where he learned how to meld old-world practices with modern cuisine.
The world took notice, as Chef Eric became Chef de Cuisine at the famed Marriott Marquis in New York City. Chef Eric continued to incorporate internationally flavors while introducing new techniques to his preparation and presentation.
The James Beard Foundation, world famous for re-establishing the American way of cooking and the technique of using only fresh, indigenous ingredients, recognized Chef Eric for his contributions to the gastronomic culinary scene in the United States was also invited 5 times to host a dinner at the James Beard House in New York, the first internationally recognized catering chef to be given this prestigious opportunity.
The superlatives continued when The International Chef’s Association named Chef Eric Creative Caterer of the Year and Chef of the Year—the only American chef to receive that distinction.
Complimenting the industry recognition was the tremendous media attention Chef Eric has received. He’s been twice featured in Wine Spectator Magazine with an Award of Excellence. USA Today recognized him as one of the Top Ten New Chefs and The New York Times honored his restaurant, Pleiades, with a three-star rating.
Food Art Magazine named Chef Eric one of the Top Ten Chefs. He was featured in Jezebel Magazine in the Top Twenty Chefs of Distinction. Catering Magazine, Cater Source Magazine and Chef Magazine all recognized him for his creative small plate creations and trend setting approach.
He has made numerous network appearances across Kelly Live, NBC, ABC, Fox5, and The Food Network where he became the 2011 Champion of Chopped, the network's highest rated show and also appeared on Beat Bobby Flay
His first cookbook, Stick It, Spoon It, Put It in a Glass, is fast becoming a culinary “must” for caterers, restaurateurs and home chefs alike. And his newest cookbook SMALL BITES BIG FLAVORS has become for home cooks of all capabilities.
Chef Eric is Chef/Partner at Morris tap and Grill, Paragon Tap and Table, Chef Eric’s Ravioli Revolution and Partner in Culinary Development and Design group.
Most recently Chef Eric Received the Restaurant Guild International Chef of the Year 2013/ 2015.
. Visit him at ChefEricLeVine.com.
As one of America’s most versatile, experienced and educated culinary professionals, Diane Henderiks is on a mission to teach new levels of cooking and eating well. Diane is the host of "Chef Inspired Healthy" on The Daily Meal and has appeared on numerous shows like Good Morning America, Fox & Friends, CBS Early Show, and The Chew. With her formal background as a Registered Dietitian, she shares her message that, ‘Any dish can be revamped to be good for you, it just takes a little education and finesse!’ Diane’s simple approach to living well has made her the go-to expert on nutrition, with a lifestyle emphasis, in the media today. She believes that through her work she can help to change the way society views food, health and nutrition. dianehenderiks.com
Facebook: Diane Henderiks Instagram and Twitter: @dianehenderiks
FOOD AND BEVERAGE VENDORS as of 10/10/18
· 902 Brewing
· Chef Kirk Avondoglio - Perona Farms
· Bespoke Liquors
· Chef Michael Carlino - Shaka Bowls
· Chef Mike Carrino - Pig & Prince
· Chef Andre de Waal – Andre’s Restaurant
· Cheval Rouge Imports
· Chef Paul Dillon – Culinary Arts Institute
· Chef Phil Deffina – Char Steakhouse
· Claremont Distillery
· Chef Ariane Duarte - Ariane Kitchen & Bar
· Gary's Wine & Marketplace
· The Good Donut Shop
· Chef Diane Henderiks – Culinary Co-Chair
· Ironbound Hard Cider
· Chef Geoff Johnson – The Octopus Garden
· Chef Eric B. LeVine – Culinary Co-Chair
· Chef Martia Lynn - Runa Peruvian
· Chef George Manadakas
· Chef Guy Mitchell
· Mike Salinas, Mexi-Flip Taco Truck
· Chef Tim “The Brew Chef” Schafer
· Silk City Distillery
· Chef Mark Sokolofsky - Essex County Country Club
· Chef Michelle Spell - Ava's Cupcakes
· Pastry Chef Lindsey Stewart - Natirar
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