Eric S. Burkett
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 which he worked for some of San Francisco's top catering companies, in addition to 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 work – both food and non-food related – has also appeared locally in SF Weekly, the San Francisco Examiner, the Bay Area Reporter and, nationally, in Courthouse News. He is presently at work on a cookbook of soup recipes for Shabbat.
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Stories By Eric S. Burkett
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Tofu is that enigmatic food so versatile it can be used in almost any dish. But, different types of tofu work with certain meals and we've laid out 10 of them.
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Grocery
By Eric S. Burkett
Huitlacoche may look like the stuff nightmares are made of but it's actually a flavor-packed wonder-fungus. And, here's why you need to be cooking with it.
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Kitchen
By Eric S. Burkett
Scrambled eggs can seem like a simple dish but they're surprisingly difficult to make well. Here are 16 ways to up your scrambled egg game to the next level.