Confessions of Eric Eisenberg

Swedish Medical Center's Eric Eisenberg divulges his favorite cookbook and most essential seasoning.
Eric Eisenberg, corporate executive chef, Nutrition, Catering, Retail & Conference Services for Swedish Health Services in Seattle, offers his take on all things culinary in this special installment of Confessions.

Q. What is your favorite meal?

Shrimp in lobster sauce, pork fried rice and an egg roll from Jade Palace in New Rochelle, N.Y.

Q. What is your "guilty pleasure?"

Ben & Jerry’s Crème Brûlée Ice Cream.

Q. What will people always find in your refrigerator?

Cheese sticks and tofu. I have three boys who are all vegetarians like their mom.

Q. What is your favorite food to prepare?

Duck confit.

Q. What is your favorite world cuisine and why?

I love Vietnamese food because it appeals to my appreciation of Asian flavors and textures while incorporating the French influences of my own culinary background.

Q. What is your most memorable restaurant experience?

Paris 1989, Jean–Pierre Vigato’s restaurant Apicius. It changed my life.

Q. What do you consider to be the most indispensable piece of cooking equipment?

An immersion (stick) blender. A huge time saver and very versatile tool.

Q. What is the most essential herb or spice in your kitchen (besides salt and pepper)?

Because I live with vegetarians and frequently have to appeal to others at work, meat is often out of the preparation. I always keep smoked black pepper and smoked paprika nearby to enhance the roasted and grilled notes in vegetable preparations, soups and sauces.

Q. What is the best advice a chef/mentor ever gave you?

“Avec soigner!”–with care.

Q. What cooking show do you think is most worth watching?

It’s a toss-up between “Chopped” and “Top Chef.”

Q. What is the most valuable cookbook in your library?

“Larousse Gastronomique 1988,” first English printing. Mine is held together with duct tape and has been on every counter I have ever worked on.

Q. If you ever wrote a cookbook, what food or cuisine would you focus on?

Mine … Eastern European roots, French technique, Asian accents.


More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources