Why we cook — Chef Erica Wides' Blog

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About Erica

Erica Wides, Chef Instructor and Culinary Educator

Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher.

She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine.

She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects.

Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.

Chef Wides has joined the staff of HeritageFoodsUSA, as their spokeschef and resident culinary educator. Heritage foods USA seeks to promote sustainably raised heirloom and heritage breeds of animals and plant foods from small, independent growers and producers around the usa. Please visit their website, to learn more about their mission and products, and to download recipes developed by Erica.

A complete resume in pdf format is available for download.

Contact her for more information: 917-771-0655 or erica@chefsmartypants.com

10 Comments »

Sally said:

Erica, you say you hate orange juice. Well, I know what you are saying, but if you EVER visit the Santa Barbara (calif.) area, you must have some fresh-squeezed from the local oranges. I have had it in local breakfast joints and from home-grown oranges and it has been consistently SOOo good. Rich, but not in a pulpy way. I have an orange tree in my yard in Oakland, and people say they love the juice from those, but I don’t. Not the same. Love your podcast.
Sally G.
P.S. I agree with you on the green bell peppers too.

# 25 March 2010 at 7:29 pm

Rita Wertlieb said:

Hi, Erica…our family was sent an email about you because we are part of the Wides family from Englewood, NJ. We all currently live in the Maryland suburbs of Washington, DC, and were curious about our connection with you. If you care to email back about your parents and/or grandparents, perhaps we can figure this out. I do believe that everyone with this last name is related. Our father was Robert Wides, son of Elizabeth and Samuel Wides. His sisters were Bea and Jeannette Wides (who never married and lived in Englewood and Tenafly). Another sister, Frances (Wides)Brotman lived in D.C., and sister Ida (Wides) Klasson was a very renown dietition in the Chicago area and one brother, Marvin Wides. All are now deceased. My brother is Richard Wides and my sister is Helen (Wides) Macuci. It’s wonderful to read about you and your successes in the cooking field. We’d love to learn more about you! Best of luck in your upcoming Television shows!

Rita Wertlieb

# 11 April 2010 at 8:07 am

ericawides (author) said:

Before you so quickly jump to conclusions about me, please remember that this is TELEVISION. With a lot of editing done to create drama. I am WELL AWARE of the seriousness of Celiac’s Disease, I work with several pastry instructors who have it, and have a private client whom I teach to cook without wheat, soy or dairy.

# 14 April 2010 at 9:57 am

ericawides (author) said:

I know about your family, and we are def. related. My grandparents were Joe and Pauline Wides of Brooklyn. I used to hear stories from them about Englewood, the farm, liquor store, etc. I can’t remember the exact way that we are all related, but we are, for sure. My father is Bernard Wides, and my cousin Jonah Rosenblatt did a lot of family geneaology a while back and put it all together. I remember hearing about Bea and Jeanette, too!

# 14 April 2010 at 10:01 am

Dana Mc said:

Chef Erica, Loved you on the recent episode of Chopped on Food Network. Was really pulling for you!! Your knowledge of food was such a nice addition. Really enjoyed your comments. Can you tell a little more about that whole experience? Thanks!

# 14 April 2010 at 11:05 pm

ericawides (author) said:

Thanks Dana, it was great fun to be on the show, but exhausting! It takes about 14 hours to tape the whole thing. I think you can see by the end how tired the chefs get. Mario was a great competitor, and we had a lot of fun. Thanks for posting!

# 15 April 2010 at 8:41 am

Elaine said:

Hello Erica:
I saw you on the ‘Chopped’ TV show :+D

I am a Canadian Chef, going into this field later in life, and enjoying every second of it!

Great site, and I look forward to perusing it more often!

Elaine

# 1 May 2010 at 3:07 pm

carling, young kid chef said:

i love the show chopped and when i saw you on the show i wanted you to win so bad. on the show was anyone really competion to you?

see ya

# 2 May 2010 at 1:19 am

sarah said:

Chef Erica,

After listening to the most recent Why We Cook I wanted to let you know that Hawthorne Valley sells a bio-dynamic (organic and beyond!) cheese called Bianca that is very similar to farmer cheese. As you most likely know they are at the Union Square market on Weds. and Sat. I love Why We Cook!

Best,

Sarah

# 13 May 2010 at 5:40 pm

Life said:

Hi, Erica…our family was sent an email about you because we are part of the Wides family from Englewood, NJ. We all currently live in the Maryland suburbs of Washington, DC, and were curious about our connection with you. If you care to email back about your parents and/or grandparents, perhaps we can figure this out. I do believe that everyone with this last name is related. Our father was Robert Wides, son of Elizabeth and Samuel Wides. His sisters were Bea and Jeannette Wides (who never married and lived in Englewood and Tenafly). Another sister, Frances (Wides)Brotman lived in D.C., and sister Ida (Wides) Klasson was a very renown dietition in the Chicago area and one brother, Marvin Wides. All are now deceased. My brother is Richard Wides and my sister is Helen (Wides) Macuci. It’s wonderful to read about you and your successes in the cooking field. We’d love to learn more about you! Best of luck in your upcoming Television shows!
+1

# 20 May 2010 at 11:18 pm