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

Displaying Course 6 - 10 of 14 in total
2

Chef Eric

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Cast Iron Pan Pizza

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$ 39.99 per Household

Together we will make a beautiful dough and watch it rise to the occasion for creating a finished decadent pizza with your choice of toppingsWhen making the dough it is important to weigh your ingredients in order...

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Together we will make a beautiful dough and watch it rise to the occasion for creating a finished decadent pizza with your choice of toppingsWhen making the dough...

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Chef Eric

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Buffalo Braised Oxtail with Salsa Verde

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$ 39.99 per Household

We will start by getting that oxtail nice and GBD and braising in Franks redhot. While the Oxtail is cooking we will create our Salsa Verde to kick things up. Finally finishing with a beautiful plating presentation...

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We will start by getting that oxtail nice and GBD and braising in Franks redhot. While the Oxtail is cooking we will create our Salsa Verde to kick things up....

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Chef Eric

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Steak Diane

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$ 49.99 per Household

Learn how to cook the perfect steak and sauce combination. We will walk through the process of why we need a hot skillet before adding our protein/ ingredients. What it means to deglaze the pan as well as burn out...

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Learn how to cook the perfect steak and sauce combination. We will walk through the process of why we need a hot skillet before adding our protein/ ingredients....

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Chef Eric

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Chimichurri Flank Steak

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$ 49.99 per Household

Healthy affordable meal with a little spice but everything nice. When is not a good time to fire up the grill?...its always a good time to grill. Have no worries if you don't have a grill, you can do this inside...

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Healthy affordable meal with a little spice but everything nice. When is not a good time to fire up the grill?...its always a good time to grill. Have no worries if...

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Chef Eric

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Shakshuka

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$ 34.99 per Household

Simple breakfast stew bursting with flavor and history

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Simple breakfast stew bursting with flavor and history

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Displaying Course 6 - 10 of 14 in total
2