Erica Wides has been a Chef and Culinary Instructor for 12 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 7 years, and is also a personal chef, consultant, and private teacher.
She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine.
She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects.
Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.
Chef Wides has joined the staff of HeritageFoodsUSA, as their spokeschef and resident culinary educator. Heritage foods USA seeks to promote sustainably raised heirloom and heritage breeds of animals and plant foods from small, independent growers and producers around the usa. Please visit their website, to learn more about their mission and products, and to download recipes developed by Erica.
Duration : 0:11:15
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