| Eric
B. LeVine
While
most kids were trying to figure out what action figure
to play with, Eric was in the kitchen testing and tasting
recipes.
As a youngster from Brooklyn, New York, Eric found excitement
, challenges and a passion in his new home, the kitchen.
Working
with Chef Jean-Louis Le Massion from Le Petite Cafe in
France, he next did a stage' with Chef Giovanni Brunell
from Il Tratattoire da Familia in Florence Italy. Impassioned
by this training of these classically trained chefs Eric
was offered an opportunity to work with Master chef Lee
Ho of Otani from Tokyo,Japan.
LeVine
studied at The Culinary Institute of America in Hyde Park,
New York. After graduating, Chef Eric got his first taste
of celebrity chef stardom working with Chef David Burke
then of the River Café. He credits this experience
with sparking his passion and creative artistry with food.
The
world took notice, as Chef Eric became Chef de Cuisine
at the Marriott Marquis in New York City. He was twice
featured in Wine Spectator Magazine with an Award of Excellence
in both 1992 and 1993. USA Today recognized him as one
of the Top Ten New Chefs in both 1994 and 1995. The New
York Times honored his restaurant, Pleiades, with a Three
Star Rating and The Bergen County Record awarded him Four
Stars!
The
James Beard Foundation, world famous for re-establishing
the American Way of Cooking and the technique of using
only fresh, indigenous ingredients recognized Chef Eric
for his contributions to the gastronomic culinary scene
in the United States. Food Art Magazine named LeVine one
of the Top Ten Chefs. The Food Network featured him on
“Food Today with Donna Hanover” and with Bobby
Flay’s “Ball Park Cooking” Series.
The
International Chef’s Association named Chef Eric
Creative Caterer of the Year in 2003. He was also named
Chef of the Year in 2003 by the ICA and is the only American
Chef to receive that distinction.
Chef
Eric was recently featured in Jezebel Magazine in the
Top Twenty Chefs of Distinction, July 2005, Catering Magazine
July/August Magazine 2005 for his industry leading trends
and creations as well as Cater Source Magazine 2005, 2007
and Chef Magazine in 2005, 2007 for his creative small
plate creations and trend setting approach to the industry.
In
addition, Chef Eric was also invited for the third time
to host a dinner
on November 19, 2005 at the James Beard House in
New York for the Great Regional Chefs of America Series,
the First Catering Chef to Host a Dinner.
Chef
Eric was Awarded The Chef of the Year in 2006 from Cystic
fibrosis foundation for his un resting charity raising
over $250,000.
Chef
Eric was nominated for The ICA Chef of the Year 2006.
Chef
Eric was also nominated by ballot for the James Beard
Foundation
Southeast Chef of the Year and Outstanding Chef of the
Year 2006.
Chef
Eric servers as Chairman of the ICA Culinary Council and
is also on the Culinary Advisor Board for Chef Magazine.
In addition Chef Eric also writes a monthly article for
Chef Magazine on catering. See his catering article monthly
in Chef Magazine.
Chef
Eric and his team have won the Catersource, International
Catering Association & Foodservice Magazine, Mystery
Box Challenge in Las Vegas 2007 both Judges Award and
Peoples Choice Award
In
addition Chef Eric was also presented with the STAR AWARD
from the International Caterers Association 2007.
2008
Chef Eric received the ICA Chef of the Year Award in addition
to The ICA Star Award for a second year in a row.
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