Celebrating Ericion Anderson

After a brief hiatus due to COVID-19, the CC Pearce Culinary School resumed classes on September 14, 2020, with classes capped at four students. Chef Marianne took on the role of teaching chef for the first time, and she admits she’s been spoiled with star student Ericion (Eric) Anderson:

“I’m truly grateful for having had the opportunity to teach and get to know Ericion. I could not have dreamed of a more eager and capable student. He will definitely go far, and I can’t wait to see what he accomplishes.”

Chef Marianne Harris and culinary student Eric Anderson take a break from cooking to snap a photo together.

Eric was born in Asheville, NC, but has lived in Greenville since he was seven. He graduated from Woodmont High School in 2008 and attended International Academy of Design and Technology in Florida for music (Eric is a rapper and makes beats), but he returned to Greenville after his mother suffered a broken leg from a motorcycle accident.

Eric is the proud father of three girls—Eri’yona (9), Arayla (8), A’Drieas (2)—and his girls are proud of their daddy, as they should be. Eric has been an outstanding culinary student at Project Host over the past six weeks, and we are delighted that he’s going to stay on with us for an internship in the Bakery and on the HostMobile. To celebrate Eric’s milestone of graduating our program on October 23, we sat down with him to talk about his experience in the culinary school and his plans for the future.

How did you learn about the culinary program at Project Host? What made you sign up?

Goodwill has a program called SNAP Back to Work. I saw a bunch of programs including culinary, and I wondered what kind of program that was. When I asked, I learned I could get ServSafe certification, which I already have, but then I learned I could get the ServSafe Manager Certification. I wanted to further my education in cooking; I know by obtaining the highest level of Servsafe you can do a lot more than with the basic one that I have.

What’s been the best part of your experience in the Project Host culinary school?

Fabricating a chicken—that was probably the best part to me. Learning how to cut up a chicken, basically, is what it is. Working in the Bakery too. I didn’t know how to bake at all.

What have you learned in terms of cooking skills?

Eric prepares his graduation lunch of birria tacos.

I feel like I’ve gone from a cook to a chef. I’ve learned how to cut properly, including basic techniques and which knives to use for which food. I’ve also learned basic, simple, new, healthy recipes that I can take and perfect. I know which flavors and elements go into a dish.

I also learned how to use measuring cups. I’ve never been big on measuring cups, but now I use them religiously!

What have you learned in terms of soft skills?

Communication, but I think I still could use work on communication. I’m more of a doer than a talker. If I see something that needs to be done, I do it and like to stay busy. I’ve also learned things like putting together a catering menu and seeing how much time goes into that. I’ve watched these wonderful ladies [Chefs Marianne, Leah, and Linda] do it week in, week out. I don’t think I’m quite there yet, but hopefully I’ll get there.

How do you feel about doing meal prep for Cooking for Kids?

I feel really good knowing that kids are being fed well, and it’s still a teaching and learning environment for me. My daughter loves that she gets to see me do this—prepare and distribute free meals to those in need.

What about the internship opportunities you’ve had on the food truck/in the Bakery?

The food truck was an amazing learning experience because I finally got to see how it operates. I watched food truck competitions on TV, and I went from wanting to work in restaurants to wanting to work on a food truck.

I want to continue all three experiences, if possible: working in the food truck, for Cooking for Kids, and in the Bakery. I still want to learn; I still feel like I can learn more.

How would you describe working with Chef Marianne/Leah/Linda?

They are…I can sum it up in three words: hilarious, entertaining, and amazing. Their personalities make the day go by. There’s no negativity. They are all very positive and very encouraging. Critical, but encouraging!

What are you planning/hoping to do with your training and certification?

I would like to do more catering or establish a food cart to try my hand at it, and then eventually a food truck. I’ve seen guys become millionaires with a food cart in New York, so I would love to try to bring that down to the South, because you don’t see food carts down here. I think that would be something different to bring to the area. I’d serve grilled food like grilled chicken, Philly cheesesteak, burgers. Quick food, but good food with fresh ingredients, where people would feel like they are going to get a decent meal for a good price.

What’s one Chef Ericion specialty item you’d like to add to the HostMobile?

At the moment, I can’t say, but I do think I’m a great fry cook. Fried chicken would probably be my main dish [all at Project Host can attest that this would be a real treat!], or a really solid, good hamburger.

Final thoughts?

Thank you, Project Host, for the opportunity, and also thanks to Goodwill for the opportunity.

By Claudia Winkler