Eric Preuss

"Stay Hungry"-Don't just feed your stomach, feed your mind too but why not have fun while doing it.

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Joined as DeriDari chef in January 2021

About

home-icon Lives in Thorton
heart-icon Farm to Table, Nose to Tail, Smoking and curing meats, Jarring or Canning

About Eric Preuss

 I was given the opportunity to move out of Michigan, at age 22,  and ran with it. I packed up my car with what I could fit and  traveled cross country to Boulder Colorado.  I acquired a job as a line cook at a local ski resort. There I learned a lot about Vegan and Pescatarian cuisine.. As I got older I became Lactose intolerant and had to learn how to substitute things like milk or butter out of diet. With my passion in the culinary field I started to experiment with this new found need. I found myself wanting more, I was hungry, not only for the taste of new cuisine but the knowledge of new techniques and the science behind it. 
Being a sustainability enthusiast, I decided to start trying different concepts and trends. A couple of those concepts would be Farm to Table, this is where the products I use are from local farmers or my very own backyard. This isn't just limited to produce like tomatoes, lettuce, or cucumbers but also chicken, beef or pork. This variation concept is Nose to Tail cookery. Combining these two concepts is where I thrive. If I have scraps from my produce/meats ( yes this includes the organs as well)  I use it either in stock or repurpose it in things like terrines and pate. All inedible waste goes to my compost for further nutrients for future ingredients.
I love sharing my knowledge and providing Chef consultations and private/group teachings to those of whom want to learn how to cook healthy meals for busy on the go families while keeping a budget.  Feel free to contact me about what type of experience you want to have. We can chat and I'm sure we can get you headed in the right direction. 
 

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Chef Eric's Experiences

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Chef Eric

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Chicken Fabrication

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$ 19.99 per Household

Together we will walk through the process of Fabrication and how it can save you money buying whole Chicken instead of already portioned

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Together we will walk through the process of Fabrication and how it can save you money buying whole Chicken instead of already portioned

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Chef Eric

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Gazpacho

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$ 19.99 per Household

First we will set our station up for success to Chop, Dice, and blend all our ingredients together to make this smooth and savory chilled soup

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First we will set our station up for success to Chop, Dice, and blend all our ingredients together to make this smooth and savory chilled soup

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Chef Eric

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Tony the Tiger French Toast

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$ 19.99 per Household

This one is perfect for getting your kids involved. Have the crush the cereal into crumbs and scrable the milk mixture with eggs. This experience is perfect for the entire family to have some fun

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This one is perfect for getting your kids involved. Have the crush the cereal into crumbs and scrable the milk mixture with eggs. This experience is perfect for the...

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Chef Eric

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Irish Potato Nachos

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$ 19.99 per Household

This is a perfect starter for your St. Patrick's Day festivities. Together we will make the base for these Nachos the topping are up to you. I personally suggest adding Pico de Gallo, crispy Bacon, and a dollop of...

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This is a perfect starter for your St. Patrick's Day festivities. Together we will make the base for these Nachos the topping are up to you. I personally suggest...

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Chef Eric

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Basic Knife Skills

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$ 14.99 per Household

We will take your confidence level with your knife to an entire new level. we will start with a potato and learn how to evenly make julienne and fine julienne cuts then move to small and medium dice. During this...

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We will take your confidence level with your knife to an entire new level. we will start with a potato and learn how to evenly make julienne and fine julienne cuts...

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Displaying Course 1 - 5 of 14 in total
← Previous 1 3