With over twenty-five years in the culinary industry, Chef Eric Black has enjoyed tenures as Corporate Chef at Crú-A Food & Wine Bar and Sous Chef at Craft Restaurant in Dallas, TX throughout his career. A graduate of the CIA in Hyde Park, New York Chef Eric brings a wealth of knowledge to his students at the Escoffier Campus in Austin.
What inspired you to pursue a career in the culinary arts?
Having really only had a cooking job of some type since I was 15, and after an inspiring conversation with my mother and looking into culinary schools and the seemingly endless possibilities are what really kick started my inspiration.
Was there a particular instructor from your own education who stands out in your memory?
Yes, Thomas Griffiths. He was the chef instructor that helped me see things more clearly in the kitchen through proper mise en place and proper preparation, and how to handle stressful situations.
What do you love most about being an educator with Auguste Escoffier?
There are many aspects that I love about teaching, many of which I never would have thought of. At the top of the list would be the teaching of different flavors. Many times there is a certain amount of trepidation for new things, but to see thoughts change and faces become awakened with a new sense of wonder and amazement, THAT is what keeps me wanting to repeat things daily.
Walk us through a typical day for you at the Austin Campus:
It’s just like every day that our students will experience while working in the culinary industry; I make sure that my mise en place is ready for the day. Making for certain that I am thoroughly prepared for the day ahead by making sure that lecture topics are all going to be covered, addressing any concerns and questions from the students about the day’s production, and ensuring that we have our proper product to accomplish our goals for the day
Best piece of advice you give your students?
The only way we fail is if we do not learn from our mistakes. Meaning, that within these walls here at Escoffier, this is the place to make mistakes and not feel the pressure that you would from a kitchen scenario. Make a mistake, learn from it, then move on.
With 25 + years in the culinary industry what is one of your proudest moments to date?
Teaching one of my former employees who was a dish washer at the time to become a line cook and to now see him helping lead a kitchen with the organization and leadership that started in our kitchen.
How would you describe your cooking philosophy in five words or less?
Simple and complementary.
What was the last dish you cooked at home?
Pasta (for my children, lots of pasta!) with swiss chard, mini bell peppers, patty pan squash, sherry vinegar, lemon juice, butter.
