Show 188, September 10, 2016: Executive Chef Eric Ernest, USC Hospitality Part 2

Eric Ernest“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.” Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. Chef Eric Ernest continues.

“USC really offers top-notch hospitality. That, paired with the executive team and the leadership team, makes (the department) amazing, top to bottom,” Ernest observes.

“We view roasting a carrot with the same attention as making foie gras. We apply modern technique to everything, across the board, to create the best USC experience,” he continues.

With 44 outlets and 44 different menus to fill daily, it’s essential to plan ahead, Ernest stresses. “Good enough isn’t good enough. Our department answers to every single person who walks on the campus,” he promises.

Chef Eric is also proud of USC Hospitality’s two Teaching Gardens. It’s an unusual collaboration with LA Urban Farms, LA & SF Specialty and Chefs to End Hunger.

Show 181, July 23, 2016: Chef Alex Chen, Boulevard Kitchen, Vancouver, B.C.

Alex Chen of Boulevard Kitchen and Oyster BarRichmond, British Columbia is an incorporated city of 210,000 residents just South of Vancouver. 65 per cent of the residents are Asian and half of that group is of Chinese ancestry. It’s known for having some of the most authentic regional Chinese cuisine outside of China.

It’s home to Vancouver International Airport and the iconic Richmond Olympic Oval. It’s nestled where the Pacific Ocean and the mighty Fraser River meet. Richmond is a thriving multicultural destination city offering a growing range of cultural, heritage, culinary and leisure experiences.

The “SoCal Restaurant Show” was recently on assignment in Richmond B.C. Joining us to further delve into the vibrant Richmond food scene is Vancouver’s acclaimed Chef Alex Chen (ex-Beverly Hills Hotel.) Chef Chen is an enthusiastic resident of Richmond. He is currently the respected chef at Boulevard Kitchen and Oyster Bar in Vancouver.

Where does Chef Chen eat on his time away from Boulevard Kitchen? He particularly enjoys the Chinese street food in Richmond. Cantonese specialties are at the top of the list but he savors food discoveries from all eight principal culinary regions of China. They are all represented in Richmond.

We talk about some of his favorites including HK BBQ Master. Pass the tea, please…