ICC’s President is passionate about the importance of education; for him, students come first, and their success, along with the school’s alumni, is the primary goal of all we do.

Erik is a graduate with distinction from ICC’s Professional Culinary Arts program, and has a lifelong love of food and cooking. Born in Champaign, Illinois, and the son of a professor, he attended the University of Vermont, graduating with a B.A. in Political Science in 1994. He spent several years working in technology in Chicago and New York City, where he sharpened his interpersonal and management skills. He also held positions as Food & Beverage Director at the Inn of the Governor’s in Santa Fe, and at Vermont’s Mist Grill (now Hen of the Wood) where he was Chef de Cuisine.

He eventually returned to ICC and began his education career in Career Services, helping alumni begin their careers. He then served as ICC’s School Director and Vice President prior to becoming its President in 2014. His focus on academics and efficient operations has contributed to ICC earning School of Excellence awards from both the Accrediting Commission of Career Schools and Colleges in 2012 and the International Association of Culinary Professionals in 2014.

Erik served on the house programming committee for the James Beard Foundation and is former Chair of the Culinary Trust scholarship committee. He is currently an advisor for smoothie start-up UGo and for food incubator Brooklyn FoodWorks.

A craft beer enthusiast and veteran brewer, he makes and bottles red-wine vinegar and a super-hot hot sauce made in his own kitchen in Westchester, where he lives with his wife and three children.  He shares his insights about food and education as a columnist for Rodale’s Organic Life and in his blog, Words on Education.