Every chef knows that our industry demands a lifelong pursuit of current trends, styles, flavor palettes, presentation techniques and more to stay competitive and relevant in the marketplace. The most effective education and training comes from fellow chefs who are experts in their particular field.
Chef Eric LeVine is credited industry-wide for creating the ubiquitous Americanized ‘small plates’ phenomenon, going on to write two cookbooks on the theme “Small Bites Big Flavor” and “Stick It, Spoon It, Put it in a Glass”.
"I've been a client and supporter of Pick On Us products for more than 10 years, often creating specific dishes to compliment the aesthetics and flare of a particular Pick On Us offering. The products offered by Pick On Us are versatile, fun, creative and eye catching says Chef Eric.”
His ability to quickly create stunning dishes with whatever ingredients are readily available helped him to become a “Chopped” Champion on the Food Network.
A world-renowned catering chef, Eric has been named L'association Internationales de Chefs de Cuisine’s “Creative Caterer of the Year” and “Chef of the Year” – the only American chef to ever receive that distinction. The James Beard Foundation recognized Chef Eric for his contributions to the gastronomic culinary scene in the United States and twice nominated him for Outstanding Chef of the Year. In addition, Chef Eric was also invited for the fifth time to host a dinner at the James Beard House in New York for the Great Regional Chefs of America Series, the first catering chef to be given this prestigious opportunity.
Chef Eric is never more at home than when he is helping a colleague. He teaches master classes and seminars for CaterSource, Event Solutions, is the past Chairman of the International Caterers Association Culinary Council and sits on the advisory board to Chef’s Magazine. Through teaching thousands of caterer’s new and innovative ways to better their business, Eric's committed to growing the success of the industry that he's always loved. When he’s not traveling the country conducting training seminars, he serves as Chef/Partner at both Morris Tap & Grill in Randolph, NJ and Paragon Tap & Table in Clark, NJ and resident chef at Pazoo.com.
As a five-time cancer survivor, Chef Eric knows the importance of a support circle in fighting this life-threatening disease. He advocates for the American Cancer Society and has been recognized by the Society with their prestigious Heart and Soul Award. Chef Eric also contributes his time and resources to Family Reach Foundation, a lifeline to families struggling to pay their bills with children fighting cancer.
Chef Eric will work with your team in blending your current palette with the latest trends in the culinary world. Menu development and planning services include 4 hours of consultation and 2 revised menus. 5 – 10 recipe revisions in each category: appetizers, small plates, main courses & desserts.
Photography of each dish for your website, marketing or menu is also available through Chef Eric’s Culinary Development & Design Group.
Love your menu but need to be more creative when plating and displaying your food? Internationally-acclaimed catering expert Chef Eric will spend one day at your location and can teach your team how to quickly turn your predictable displays into something truly spectacular. Using products you already have in house, he’ll illustrate how to showcase your menu items in beautiful and cost effective ways that will have a positive impact on your bottom line.He’ll share his expertise and show you:
Using everyday items as unique vessels or serving pieces
Enhance your plates and displays without using predictable garnish
Creating spectacular buffet and event presentations that best compliment your menu, drive to your bottom line and wow your clients
For those restaurateurs who are looking for the most time-and-resource saving option for training their entire staff, Chef Eric will come to your business for a 2-day training seminar. The curriculum will be based on what is most relevant to your needs and includes 3 hours of follow-up time via SKYPE or phone. This service is great for back-of-the-house training from line-cooks to sous-chefs; caterers looking for the most creative yet cost effective ways to kick their business up to the next level; and all hospitality industries (including restaurants, hotels, cruise lines, casinos, spas, etc.) who want to better their business which will increase their bottom line.A sampling of previous curriculum includes:
Using seasonal and regional foods from local farms, cheese mongers, bakers, etc. to kick up your menu while garnering attention for your sustainable menu
Streamlining execution to work smarter – from idea inception through to plating
Keeping your menu fresh, current and creative by twisting old classics into new favorites
Creating stunning displays and plating options with very little effort and investment on your part
Looking for new ideas to jazz up your catering menus? Chef Eric will first consult with you on what’s working and not working with your catering menu, then create 8 new recipes ranging from simple to luxurious based on your catering themes. In addition to the recipes (utilizing ingredients of your choice, if desired) this program will include exquisite high-res photography and two - 30 minute conference calls.