My good friend and fellow Jet City Gastrophysicist, Eric Rivera, will be leaving Seattle next week to start his new job as Culinary Liaison at Alinea. This is a big loss for JCG and for Seattle, but we could not be more proud of Eric and his unbelievable trajectory. Eric and I first met over two years ago when we both frequented the same set of Seattle food blogger events. I recognized him as the twitchy Puerto Rican guy who talked really fast and blogged 9 times per day. A few months later, when Jethro got in touch with both of us to start an experimental cooking club, I discovered that Eric would undoubtedly be one of the world’s greatest chefs, one day.
In past two years, Eric, Jethro and I have created some pretty remarkable dishes and conjured ideas so crazy (and occasionally brilliant) that posting them on the internet would risk blowing your mind forever. If you don’t already know it, Eric is exactly the right kind of insane to become a revolutionary chef. Before he had even graduated from culinary school, he was staging at Noma, currently ranked the best restaurant in the world. At the point in their careers when most grads would be plating house salads, Eric was already Sous Chef at Blueacre. And, now, only 5 months after graduation, he’s on his way to a coveted position at one of the most respected, forward-thinking restaurants in the world, and we’re ready for him to kick some ass and make Seattle proud.
Go do great things, go learn from the best, and go make it your own. When you need someone to bounce crazy ideas off of, you know where to find us.
Below are a few of Eric’s dishes, which I had the pleasure of photographing over the past few months.