Culinary Specialist Eric Villegas
Meet Taste of Home Culinary Specialist Eric Villegas! Eric conducts Cooking School shows throughout the country, from California to New Jersey! “I thoroughly enjoy meeting so many enthusiastic fans of Taste of Home. They inspire me with their love and cooking and support for our program,” exclaims Eric. “I also really enjoy the camaraderie that is built working with the local volunteers in putting together the big show.”
Eric currently resides with his wife and daughter near Lansing, Michigan. Eric studied liberal arts at Michigan State University and, after that, he moved to France where he attended Anne Willan’s LaVarenne Ecole de Cuisine and Steven Spurrier’s Academie du Vin. After two years abroad, Eric returned to the States and continued his studies at the New England Culinary Institute. During his long and successful career, Eric has opened two restaurants, written two cookbooks, and earned two regional EMMY awards for his popular television show, “Fork in the Road with Eric Villegas.” When not putting on award-winning quality Cooking School shows, Eric enjoys spending time with his growing family, exploring regional and local foods of his beloved state of Michigan, and taking in great architecture.
To learn more about Eric, take a look at some of his answers to questions below!
Tell us something about yourself that very few people know? At the ripe age of 51, I just had my first child, a beautiful baby girl, Sophia Ann Villegas.
If we were to open your refrigerator at home, what would we find? Not a lot of anything. I like to do my grocery shopping daily.
What is your favorite quote? “If you wish to make an apple pie from scratch, you must first invent the universe.” — Carl Sagan
How did you develop your passion for cooking/food? My passion for cooking and food comes from my family. Growing up in a Bolivian household gave me a wide and varied palette. And my father’s love of great food and wine opened it up even more.
What is your favorite thing to cook versus your favorite thing to eat? I love cooking fish and shell fish since they generally cook very fast. My all time favorite food to eat is real American slow cooked pork and beef barbecue. Yum!
You spend so much time traveling the country: what are some of your favorite places to stop and eat? I love finding local haunts that are still serving the great classic foods of America, like everything from kool-aid pickles in the deep south to “pasties” in northern Michigan.
What was your favorite food growing up? I loved fried chicken and continue to crave it to this day! And potato chips! Love me sum tater chips!
Who was the cook in your house growing up? What was your father’s/mother’s favorite dish to make? Originally it was my mother but my father took over quite a few times and was an amazing cook. I loved his ceviché of ultra fresh Lake Michigan whitefish. We had it every time we vacationed at our second home at the “tip of the mitt” on Lake Michigan.
HI, All- We’re looking forward to a great Fall season. I’ll see you out on the road!!
Mr. Villegas, I see that you will be in Hammond on October 6th for your cooking school. The City of Crown Point which is approx 15-20 miles south of Hammond, is have an Oktoberfest and hosting a Chili cook-off at 4pm this Saturday the 8th. I was wondering if you would still be in the area and interested in being a judge. Several of our downtown restaurants are participating in the contest. Please either call me at 219-662-3240 or email me back at dbosse@crownpoint.in.gov.
Thank you for your consideration.
Diana Bosse
Office Manager
City of Crown Point
“Thanks for the invite Diana! Unfortunately, my schedule is packed and I will only be in Hammond for about 36 hours. I would have loved to help judge this contest – who doesn’t enjoy a “big bowl of red”?! If you’re doing any future events, please feel free to contact us at Director@TasteofHomeSchools.com and we’ll see how we can help! Thanks so much for contacting me and keep on cooking!”
The Johnstown show was so much fun! I never ever won but always have such a good time there. My two friends who are also lunch ladies enjoyed the evening of great laughs and smells from the delicious foods! Please come back to Johnstown!!!!
karen …
you invite me back and i’m there!
evillegas
you do very good show you cook next year please come back to stuttgart
jay …
would love to come back to the land of rice and ducks! had a great time cooking for you all and im so glad you enjoyed too!
evillegas
Eric, I was lucky enough to attend the Taste of Home cooking show last week in Hamilton, Mt. I throughly enjoy your show. I have attended other shows in Montana in the past and they were all wonderful but I nevered laughed as much as I did at this one. Great job. Hope you come back again. Next time maybe you will be able to enjoy big beautiful skies of Montana instead of Montana on fire. Keep up the good work. Lord bless, Erika
erika …
thanks so much for coming out to the show! I had a blast and I’m so happy you did as well. I only go where the office sends me but I would love to come back!
my best to and everybody in hamilton during this tough time with the fires.
evillegas
Hi Eric!! Just wanted to say thank you for a wonderful show in Beaver, PA. It was the best yet. I was one of your helpers. It was truly an enjoyable experience. Quick question for you, how can I get a copy of your cookbook? Thanks for your time.
WONDER Class in Leb-nun MO (Lebanon, MO) on 10/18! Thanks so my Eric for a fun and informative night!
Thank you so much for the wonderful show you did in Rapid City last night. You shared alot of information that was new to me and the dishes you prepared looked wonderful. You kept the show very lively with your sense of humor. Come back again soon. Thank you again.
I too attended the show in Rapid City, SD. I hope you enjoyed Mt Rushmore! Makes one feel proud, huh? I thought the show was the best I’ve seen and your humor added so much, publishing a cookbook myself I learned alot too! Zibby
Have a super show tonight in Sparta!
What a awsome cooking school you had in Plattsburg, NY. Even learned a thing or two. Can’t wait for next year. The rebel in you made the time fly and the show was over way too soon.
And enjoy your time in Pennsylvania, my home state. Home of the Whoopie pie!!! (just in case you were wondering). I have made pumpking whoopie pies in the past, but now with the ginger. Will have to try that in the future.
I have just returned from the Taste of Home Cooking school in Indiana Pennsylvania. I have been to several others but this one was by far the best. Eric was a blast and the whole evening was great. I can’t wait to try some of the new recipes!
Chef Eric, I just attended the Taste of Home Cooking school in Indiana PA, It was awesome and I loved all the tips and advice you had for us. I had a question maybe you could answer, I am not yet 21 but there are so many recipes that involve wine (and other alcohol), which I cannot buy. To you have any advice what I can substitue for wine in recipes but still end up with a similiar result?
Chef Eric, I loved your show you had in Indiana Pa at the Kovalchick Center, enjoyed learning new recipes and cant wait to try them myself! You were so funny and made the evening more entertaining, I totally enjoyed seeing “Tim McGraw” also…You rocked the house!
Amazing show last night in Victorville, CA! Thanks so much for making us laugh and for teaching us so many wonderful tips and tricks.
great show in Flint MI. Got so many great tips and interesting facts. Hope to see you again in Flint or near.
Thank You Eric for a great show in Fort myers last night. Great job?
thanks cynthia! I hope to be back next season – I love hitting the sunshine state!
Attended the show in Greenville, MI on March 8. My girls and I were big fans of “Fork in the Road”, and my oldest was so excited to hear that you would be giving this show while she was home from CMU on spring-break! We were thoroughly entertained. Thank you again for sharing your love of all things “food”. We farm for a living, and your enthusiastic advocacy of Michigan-grown products means so much to us!!!
it’s always a pleasure to bring our TOHCS to the magical mitt, te gastronomic glove of this great country the great lake state of michigan! that’s for coming out and I hope to be back soon!
Eric,
Loved the show in Granville, Ohio on March 20, 2012. Your extra “ingredients” made the show and the recipes very enjoyable.
On a negative note–the pre-drawings for the food items were disturbing. Although I don’t “expect” to win anything, it’s a bit disconcerting to feel that things were pre-arranged by the local sponsors. This won’t keep me from going back next year (it’s an annual event for me) but I hope that the local sponsors return to their previous format for prize drawings.
Judy -thanks so much for writing! I’m so glad you enjoyed the show. I’ll pass your feedback along to our local partner. Again many thanks for your kind words and i hope to see you next time on the road!
I had so much fun at the Granville, Ohio Cooking Show. I really enjoyed getting to meet you in the VIP room. Even my husband had a good time. You are so funny and it was a great show. Thank you so much for coming.
jessica …
thanks so much for your kind words! it was my pleasure to meet you and your husband. thanks so much for your support and i hope to see you at another show soon!
- evillegas
March 29,2012
Just finished my first Taste Of Home cooking class. I enjoyed the class and Eric…………and
I won the cheesecake! I will enjoy using the silicone, glass bottom pan and look forward
To another class.
Thank you so much.
Bonnie Darby
bonnie!
congrats and doesn’t that pan rawk?!?!? thanks so much for coming out to show!
OK Mr. Adorable (aka Chef Eric ) I was at the West Palm Beach, FL show last night and I really need to know…….What kind of canned diced tomatoes are the best? :O)
Deborah!
deborah!
so glad you came out to the west palm show! for most of my career I turned my big bolivian nose at canned tomatoes but I have to say after trying the heinz diced canned tomatoes (my pal george duran promotes on the teevee) I became a convert. don’t get me wrong a fresh tomato right from your own garden or local farmers market is always going to be a winner but I have to tell you these babies sure do the trick out of season! thanks again for coming out and i hope to see you on the road someday soon!
Hi Eric
I was one of the helpers in your show in Beaver, PA last fall. I was interested in purchasing a copy of your cookbook I saw on online. I emailed you some time ago. I’m not sure if you got it or not. Let me know if it is still available. Hope to see you this year for a show. It was great.
hi janet!
thanks for getting back to me- you guys were great! I’m going to be in johnstown pa next week for our spring tour – if your close by you should come on out!
you can go here for more information on my “fork in the road” cookbook
http://www.huronriverpress.com/displaybook/000152/
thanks again for getting back to me and thanks so much for being a volunteer, as you well know we could never to what we do without all of your hardwork – kudos to you!
Thanks!!! Johnstown is a little far for me to drive from Beaver, PA. Hopefully, you will be back this fall. Roseanne and I had a great time being helpers. We both tried to email you at the other email address you gave us. She wanted to send you a picture but we don’t think the emails went through. I hope all is well and have a Happy Easter.
Just got home from a GREAT show in Johnstown PA! Thanks for a very entertaining and delicious smelling evening!!! Can’t wait to try some of the new recipes you showed us! Poor Fred will never be the same after tonight ….
tina …
thanks so much for writing in wasn’t fred a champ?!?! glad you came out and hope to see you on the road again someday soon!
evillegas
I agree, the Johnstown show was FANTASTIC!! We were in the second row and the smells were amazing, thank Goodness we ate before the show or we would have been starving to death!! Thanks to Chef Eric for making the show so fun and enjoyable!! Thanks to Fred for his sense of humor too – LOL Thanks again Taste of Home for coming to Johnstown, PA, we attend every show you have in Johnstown.
patty …
thanks so much for your kind words – i would love to come back to johnstown – its a very special community!
evillegas
Dear Eric,
Hi! Thank you for the most terrific Cooking Show I have ever been to. You made it most informative, very entertaining, and enjoyable. I could have listened and watched you for another 3 hours! Thank you so very much and I do hope you return to Johnstown in the future.
Sincerely,
Franie Lechak
franie …
was it really three hours?! time flew by, thanks again for everyone it johnstown for coming out!
evillegas
Pingback: Portobello Salisbury Steaks | Amanda's Cookin'
Can’t wait for the show today in Hamilton, MT. I haven’t been to a TOH show for YEARS. Told my friends about it and how much FUN they are and now I am bringing 11 others with me. See you there.
Micky Norbeck
just got home from your Hamilton, Mt. show. it was great! enjoyed it very much. i was wondering the brand name of the smoker/pressure cooker that you use? hope to see you next year.
hiya paul! thanks so much for coming out to the show and your kind words! the pressure smoker is made by Emson … thanks again and thanks for supporting taste!
I attended the Cooking School in Kalispell, Montana. You were amazing. You kept us entertained and educated. I couldn’t even breathe when you explained how the “linebackers protect the quarterback”.I do hope you come back in the spring. I do have a question about the MRS Dash in the Braised Beef short ribs. You said to add some, but didn’t say how much (and since it wasn’t in the magazine) can you please let me know?! Thanks for the great show!!
becky …
I am so glad you enjoyed the show! I would love to come back – you have a slice of heaven in kalispell
… our recipe uses a total of about three tablespoons of mrs dash. one tbsp goes on the ribs as seasoning before they get seared and the other 2 tbsps goes into the braise. feel free to decrease or increase the amounts to your personal tastes! thanks so much for coming out and supporting taste!
Hi again Eric,
I was right! The Hamilton show was great and all my friends that have have never attended a TOH show before and came with me had a blast. We ALL want to come back next year for the next school. It was great. Thanks. As I write the Upside Down Apple Pie is in the oven. Smells great and all the family are anxious to try it. I would like to know though where you found the Tapioca Flour/Powder. I looked in my local store (Super1, one of the sponsors) and even talked to the bakery there and no had any or heard of it. Will I have to go to a specialty store? If I just food process Tapioca pearls, will that work? Again, thanks for the show. It was very informative and fun.
micky …
thanks so much for coming out and bringing your friends! I had a blast in hamilton and fell in love with montana! if your up for a road trip I’ll be in billings mt on sunday!
tapioca flour aka tapioca starch, cassava flour and manioc flour are all the same things. I use bobs red mill brand as its easily found in michigan. tapioca pearls are made up of the same stuff just in a different form. in s pinch I have ground up the pearls in a mortar and pestle to make the flour. I’m surprised your bakeries aren’t familiar with it as its pretty popular over here!
thanks again for coming out and supporting taste!
Hi Eric,
My husband and I thoroughly enjoyed your Hamilton Show. Maybe next time you will have clean air. You certainly missed some beautiful scenery.
I have tried several of your recipes. They are terrific.
Hope to see you again next year. You had a book on cooking tips that you gave away during the show. What was the title of the book?
hi betty!
so glad you enjoyed the recipes! I believe the book your interested in is the “taste of home cooking school cookbook” it is full of great recipes, tips and techniques!
thanks so much for supporting taste!
evillegas
Hello Eric,
I recently attended the TOH Cooking Show in Grants Pass, OR. What a treat!!! A very special mother/daughter time!!! We laughed and laughed! Thanks for a wonderful night out!!! I learned a lot as well. I hope you will come back next year!!!
I have a couple of questions. I missed part of the recipes you shared because I was laughing so hard I had tears! You cracked us up for sure! Who knew we were getting treated to a cooking show and comedy act all in one?!!
In the recipe, “Pulled Pork Tostadas with Slaw and Chipotle Cream” you gave a recipe for the “slaw” that differs slightly from the magazine. Will you share that again?? Was it just the addition of shredded carrots that made it different? I can’t remember. Second question refers to the “Spinach, Brie & Bacon Mini Quiche”. You shared a recipe for an egg batter that you would use. I missed some of the ingredients. 4 eggs, 1/2 cup heavy cream, and what else???? Also, what is the reason for using vodka in a pie crust?
Thanks again! We had an excellent time learning and laughing!!
neena …
first let me thank you for your kind comments and I am so glad you enjoyed yourself in grants pass – I had a ball!
the slaw mixture was only different because we used a precut slaw mix (you see them in groceries all the time). The mix we used that day had in addition to the green cabbage, red cabbage and carrots.
my all purpose “savory custard” formula is one cup of heavy whipping cream to four large eggs, 1/4 cup of roasted garlic purée, with salt and hot sauce to taste. granted, with the use of heavy cream it’s rich – but it’s quite tasty!
using vodka in pie crusts is a great tip for a tender and moist crust. The addition of the alcohol adds moistness to the dough without aiding in gluten formation, since gluten doesn’t form in alcohol.
I hope that answers all your questions and thanks so much for coming out and supporting taste!
evillegas
Erik, I miss your beet and feta salad from your restaurant! Is this recipe inone of your cookbooks? Can’t wait for the TOH cooking show to come back to East Lansing!
Great show in Victorville CA last night. Every recipe inspired me to get my apron out for Thanksgiving next week! Perhaps we should change the traditional Thanksgiving menu to include pulled pork (using your “mixer” technique)
Hi, Eric!!!
My husband and I and four of our friends attended the T.O.H. cooking class at The Pines in Edison, NJ last night. We all had a great time–two of us even won cookbooks!! You are a great cook AND a super entertainer. You gave us a lot of kitchen tips that we would otherwise never know. Thank you so much!!!!!
Great show in Edison! My mom, grandmother, sister and I all really enjoyed ourselves you have a great stage presence and everything smelt so great. I made the Chicken Paillard with cherry sauce & parsley rice tonight and it was a hit! And your tip about using cold butter to thicken sauce quicker worked beautifully! I cannot wait to try the other recipes.
I hope to attend another show of yours in the future, thanks for the great time!