We caught up with the brilliant and insightful Eric Berggren a few weeks ago and have shared our conversation below.
Alright, so we’re so thrilled to have Eric with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?
I grew up with my older brother and our single mother who was working full time and going to nursing school. My brother and I spent a lot of time in the kitchen fending for ourselves when it came time to eat. We would create strange concoctions and doctor up some of the prepackaged or frozen food items that mom would have for us. At the age of 13 I got my first kitchen job washing dishes and making my own money to spend. I always wanted more and for me that was taught to come through hard work and respect.
Many moons ago one of my Chef mentors told me “Head down, mouth shut, knife moving” and that stuck well with me at a young age. I think that working in the Culinary Industry in the early 90’s was a different world of hard work, taking notes, attention to details and respecting the brigade of each institution. This meant that you had to work hard to impress your superiors so that you could get promotions. Through many ups and downs in this industry the one consistent thing is that you can knock me down but I will always get back up stronger that before.
I am a creative with a passion for my industry!! When you love your job and community around it “work” is just another word. The ability to work hard at doing what I love keeps me going day to day and makes me want to keep going no matter what. Still after 30 years of working I am learning, growing and humbled enough to absorb the industry around me.
Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?
I am the Chef / Owner of Chef E’zz “Specializing in Flavors” and I offer a multiple of culinary services from meal prep, private in home chef, catering, gourmet cookies, Pop Up’s, anything food! I have over 30 years of hands on experience in the culinary industry and am bringing this to the plate. I started my culinary career washing dishes at 13 years old and worked my way up into a Executive Chef position after 15 years of hard work and dedication. From there I resigned my Executive Chef position to move to California and put myself through the Le Cordon Bleu Culinary Arts Program where I graduated with high honors in 2007.
Over the years I have been blessed to work at some amazing properties across the states and have had some great Chef mentors along the way. I like to take these experiences and offer them to my clients through my dedication to quality standards and local sustainable foods when and where possible. I personally shop the local Mar Vista Farmers Market every Sunday and work to build a relationship with our farmers.
Currently Chef E’zz is working at getting into more Farmers Markets selling Gourmet 4oz Cookies and Psychedelic Artwork. I started painting as a type of “Therapy” in my free time and hope to share my art along with my culinary creations.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
3 very important things that I feel every person early on in their journey should learn and hold with them throughout the years are as follows but definitely are not limited to.
1 – Adaptability – Having the adaptability to create a broadband of skills, knowledge and mindsets that can help you and your teams successful in your daily duties.
2 – Respect – In the kitchen specifically you must have respect for every ingredient, piece of equipment and most importantly your colleagues and superiors. Respect will allow you to learn as you grow throughout the industry year to year.
3 – Sense of Urgency and Attention to Details – It’s extremely important to learn these skills from the beginning of your career and build on it. In the hospitality industry these two key factors alone will give you tools for success and your personal growth. When your superiors see these in action you will get more attention as a professional and the opportunities will present themselves.
Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?
I am always open to meeting and collaborating with new Chefs and local foodies alike. For me it is all about having the same goal in mind with a partner to create an experience for our guests. I am looking to collaborate with Chefs in anything from Pop Up events, catering, private events, etc. Recently I have connected with some Chef’s while working with the CCAP Los Angeles programs as a Chef mentor myself.
My passion is food and Specializing in Flavors so I really like to have an open broadband of cuisines that I work with. Currently I work with all styles of cuisine for my private clients, make and sell gourmet cookies, bbq sauces and pickles and have had my hands in many different facets of the Culinary Industry.
You can find me on Facebook under Eric Berggren or on Instagram at chef_eric_b.
Contact Info:
- Website: www.chefezz.com
- Instagram: chef_eric_b
- Facebook: Eric Berggren
- Linkedin: Eric Berggren
- Twitter: @erock_420
- Youtube: @chefezztestkitchen
Image Credits
All images were shot by me personally or for my by a colleague.
