New Jersey, USAName: Chef Eric LeVine Age: 44 Nationality: Spanish and German Country of Residence: USA
1. Your Restaurant/Business:
Morris Tap and Grill, New Jersey, USA.
2. About Your Kitchen:
Controlled chaos from scratch
3. Your Favorite Chef Works Item:
The Montreal Chef Jacket of course as it’s comfortable, lightweight and durable
4. First Job:
Prep at Jahn's restaurant in Brooklyn, NY, USA
5. Your Favorite Cookbook:
Stick It, Spoon It, Put It In A Glass’ 2011 and ‘Small Bites Big Flavors’ 2013
6. Your Awards:
Restaurant Guild International Chef of the Year 2013
7. Your Cooking Inspiration:
Shapes and colors first, I call it ‘Boxing’. Its a cool way to create by thinking about shapes and colors before food.
8. Your Speciality Dish:
Apparently we have built the reputation for twisting old school comfort food such as chicken pot pie and shepherd's pie and making it interesting again. Oh, and our short ribs.
9. Favorite Dish To Eat:
Simple tuna tartare
10. Weirdest Thing You Ever Ate:
Lions tenderloin, served it years ago in my first restaurant
11. Favorite Ice Cream Flavor:
Brown Sugar Bacon, which we happen to make at Morris tap and Grill
12. Favorite Drink:
Sake - nice and cold baby!!!!
13. Favorite Wine:
Chateau Ste. Michelle Merlot
14. Who Would You Most Like To Cook For:
My grandmother and all my mentors.
15. Who Would You Least Like To Cook For:
People who come in and tell me they are an influential food blogger before they order.
16. Favorite Things To Do When Not Cooking:
Seriously? who does anything but cook...its a life style. Thank God I don’t work for a living!
17. Your Latest Project:
Redesigned menus for Spirit Cruise Lines and working on new restaurant hopefully ready by August 2014.
18. Favorite City and Why:
Philadelphia, Pennsylvania, USA for restaurant hopping with great little restaurants so close to each other.
19. Your Greatest Indulgence:
Sorbet, I love freshly made seasonal sorbet in fun/twisted flavors
20. Your All Time Best Culinary Tip:
Wow that’s a tough one. Every city that I have traveled to has a special place in my culinary repertoire.