| Eric Rivera | ||
| Chicago, IL | ||
| 206-856-1315 | ||
| ericriveracooks@gmail.com | ||
Overview |
I am a very hard working cook that wants to learn in order to help push my culinary career to the highest level. I am not afraid of getting burned or getting dirty in order to put out a great dish and I love the intensity of the kitchen and live for the excitement and joy that it brings. | |
Areas of Expertise |
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Professional Experience |
Alinea – Chicago, IL |
October 2011 – Present |
| Culinary Liaison | ||
| Blueacre Seafood – Seattle, WA Sous Chef |
June 2010- |
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| Seastar Restaurant and Raw Bar – Bellevue, WALine Cook |
Oct 2009- June 2010 |
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Education & Qualifications |
Art Institute of SeattleCulinary Arts Program
Stagiaire
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July 2009- July 2011 March 2011 October 2011 June 2010 June 2010 |
References Furnished Upon Request |
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Eric Rivera’s Cooking Blog
Food, because I just want an excuse to cook.
Hi Eric,
My name is Gracie Viola and I am an administrator for Gatewaygourmet.com. I have recently come across your blog and was very intrigued by your stories of culinary school and your original recipes. I am especially interested to hear about your experiences at Noma. I would love to have the opportunity to interview you for the site. A lot of high school students and people looking for a career change come to the site looking for information on culinary schools, degrees and jobs. I think the information you could provide would be very beneficial to these people. Questions included would have to do with where you went to school, why you decided to go to culinary school, what your biggest challenges in school were, etc. The interview would be conducted by e-mail so that you could answer the questions on your own time. Please e-mail me back if you think this is something you would be interested in doing. I know a lot of people would get something beneficial out of your interview.
Looking forward to hearing from you,
Gracie Viola
viola.gracie@gmail.com
All the best to you. As an artist I appreciate what I see on your site. Perhaps when my husband and I travel to Seattle this summer we will find ourselves dining on some delicious food you have prepared.