Q. Culinary school trained or self-taught?
A. California School of Culinary Arts, Cordon Blue program in Pasadena
Q. What is your favorite food from your childhood?
A. My parents were both gourmets, so I tried a lot of different foods as a kid and got my first cookbook at eight-years-old. I’ll go with stuffed bell peppers.
Q. What dish would you recommend to someone that has never eaten at Delightful Crêpes Cafe?
A. I have two answers for that. If they’ve never had a crepe, then I’d recommend the Crêpesidilla. It’s basically a quesadilla in crêpe form. If a person is more familiar with crêpes, then I’d say you can’t go wrong with our Chicken Marsala Crêpe.
Q. How would you describe working in your kitchen?
A. Because I work in an open kitchen where the customer can see what I’m doing, it’s a very friendly environment that encourages a conversation.
Q. Ultimate fantasy meal – what, where and with who (living or dead)?
A. Traditional Morrocan meal in Marrakesh with Anthony Bourdain.
Q. Worst kitchen experience?
A. In culinary school I had to slice about 150 bagels with a sharp serrated knife. At around bagel number 50, I accidentally sliced both the bagel and my palm.
Q. Something in your fridge or freezer that would surprise people?
A. Box of Domino’s Pizza in the fridge. Especially during the summer heat, I just want to eat something that lets me stay cool at home.
Q. What are your guilty pleasures?
A. It’s so simple, but I like that generic cheese sauce you can get at Taco Bell or at 7-Eleven. It’s a horrible sauce. I can’t replicate it because my sauce turns out way better than it.
Q. What and where would we find you eating on your day off?
A. Most recently, it was at a happy hour at the Red Leprechaun. More specifically out on their dog patio with my girlfriend and our two dogs.
Q. What’s on your Bucket List?
A. Island hopping in Greece.
Chef Eric lives on the Seal Beach/Long Beach border, with his girlfriend, mom, their two dogs and a cat.