Eric S. Burkett

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Location
San Francisco, California
School
Concordia University – Montreal, City College Of San Francisco
Expertise
Catering Events, Spanish Cuisine, Food Safety
  • Eric's personal library includes 558 cookbooks and books about food.
  • In 1992, he managed a coffeehouse at Antarctica's McMurdo Station called the Ozone Hole.
  • He makes and bottles his own liqueurs.

Experience

Eric began work as a reporter in the mid-1990s, writing for the Anchorage Daily News. It was there that he began writing about food, including an occasional series about how the city's incredibly diverse ethnic communities preserved their culture and traditions through food. After working at a couple more newspapers in both Alaska and California, he wanted to beef up his culinary writing chops and enrolled in the culinary program at City College of San Francisco. Unintentionally, that led to a 16-year career as a professional cook and chef; during that time, Eric worked for some of San Francisco's top catering companies, organizing numerous culinary pop-ups and eventually launching his own short-lived catering company. While working in catering, he began writing for Delish, Food Safety News, and as the Food Examiner for Examiner.com. His food and non-food-related work has also appeared locally in SF Weekly, the San Francisco Examiner, the Bay Area Reporter, and nationally in Courthouse News.

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Stories By Eric S. Burkett