Eric S. Burkett

Photo of Eric S. Burkett
San Francisco, California
Concordia University, Montreal, City College Of San Francisco
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.


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 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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