Painting With Food

Painting with Food:

Chef Bio: David Erickson

David Erickson is a Personal/Executive Chef and the driving force behind the concept of “Painting with Food”. He views food as art, an abstract concept explored in many forms, a feast for all five senses, and an opportunity to focus on self, sensation, and appetite. Chef David believes that the things we eat have a lot of significance in our daily lives, seeing food as evocative, capable of returning us to specific memories and places.

His passion for food inspires him to bring the freshest ingredients, handled with the utmost care and respect, presenting them as an exciting, creative, and flavorful culinary experience to be savored. He firmly believes that food heals the soul as well as the body, that food is life and food is love, and he seeks to share his love through his cooking.

Chef David’s journey to becoming a chef included attending gourmet schools and frequenting local farmers’ markets. He is driven to create exquisite food, believing that excellence is in every way possible  His priority is fresh ingredients, finding particular joy in wandering open-air markets, selecting produce like Nantes carrots and Haricots verts, and envisioning how these vibrant vegetables will be transformed into a dish worthy of his knife.

His formal culinary education includes a Diploma Program in Culinary Arts from Le Cordon Bleu College of Culinary Arts in Hollywood, CA, which he attended from November 2012 to November 2013. His studies there covered Food Safety, Advance Culinary and Knife Skills, Baking and Pastry, International Cuisine, and Catering and Buffets. He was recognized for his academic achievement by being placed on the President’s List in 2013. Earlier in his career, he served in the U.S. Navy from 1979 to 1980 as a Mess Specialist, receiving training in Food Safety, Menu and Meal Preparation, and Kitchen and Dining Facility Management. He is a certified Mess Specialist from 1980 and holds an Oregon Food Handlers Certificate issued in 2018.

Chef David’s work experience spans various roles, including Private Chef in California and Oregon from August 2015 to the present, cooking for private families, their events, and gatherings of two to twenty guests. He was a Chef de Parte for vegan diners at Paleta in Inglewood, CA, responsible for vegetarian/vegan menu design and production and food safety tracking. His experience also includes working as a Baker’s Assistant at Essential Chocolates and Mollie B’s Cookies, Cakes & Pies, a Prep Cook at Comme Ça, and involved in Event Planning, Menu and Food Preparation for special events for the Santa Monica Oceanaires. Notably, he also served in the U.S. Navy on the U.S.S. Enterprise as a Forward Galley Lead, managing food preparation and service for 500 to 3,000 personnel.

Clients consistently praise Chef David. He is described as the “best host” and someone who exceeded expectations on all fronts, including menu and budget. His food is called “incredible”, “delicious”, “amazing”, and “quite quite wonderful”. The presentation of his dishes is noted as “immaculate” and “lovely”, with attention paid to small details. He is commended for leaving the kitchen absolutely spotless after an event. Clients highlight his ability to design a delicious menu and work closely with hosts on menu selection and planning, using his knowledge and training to create a fabulous menu that wowed everyone. His hard work ensures each dish is perfect, and his interaction with guests makes the evening a “fun evening of culinary delights”.

Chef David is available for contact via phone at 310-275-3283, email at iamchefdavid@gmail.com, Instagram @iamchefdaviderickson, and Facebook at iamchefdavid. He serves all of Oregon and Southern Washington State, specifically mentioning Eugene and Springfield.

Company: Painting with Food

Painting with Food appears to be the name or concept under which Chef David Erickson offers his culinary services. The name encapsulates his philosophy that food is a form of art. He aims to create food that is a feast for all five senses and capable of evoking specific memories and experiences, such as a walk in a private garden or a celebration with family and friends. The core of his approach is the use of fresh ingredients, sourced often from local farmers’ markets, which he transforms into exquisite dishes.

Based on Chef David’s background and client testimonials, Painting with Food provides several culinary services:
•Private Chef Services: Chef David is available as a personal or executive chef, cooking for private families and gatherings ranging from two to twenty guests. Clients highlight his ability to create special anniversary dinners or birthday celebrations, managing menu, budget, presentation, and leaving the kitchen spotless.
•Catering Services: The company offers catering for events, including larger family parties with twenty members, where customized menus are developed in close collaboration with the hosts. Chef David’s training in Catering and Buffets supports this service.
•Special Event Food Preparation and Menu Design: Chef David has extensive experience in event planning, menu creation, and food preparation for special events. His background includes managing food service for large groups.
•Baking and Pastry: Drawing on his education and work experience, baking and pastry services are implied offerings.
•Vegan/Vegetarian Menu Options: Based on his role as Chef de Parte for vegan diners, the creation of vegetarian and vegan menus is a capability.
•International Cuisine: His education included studies in International Cuisine, suggesting this is part of the diverse offerings.

Painting with Food emphasizes using fresh ingredients handled with care and respect to deliver exciting, creative, and flavorful culinary experiences. The presentation of food is a key aspect, described as immaculate and lovely. The service is characterized by professionalism, attention to detail, and Chef David’s engaging interaction with guests.

The services are offered across all of Oregon and Southern Washington State, with specific mentions of serving Eugene and Springfield. Potential clients can connect with Chef David via phone, email, Instagram, or Facebook or subscribe to his newsletter to learn about his gourmet adventures.

Portland, OR

Portland’s culinary landscape is a vibrant celebration of the Pacific Northwest’s natural bounty combined with a deep commitment to sustainability and creativity. At the heart of the city’s food culture lies the farm-to-table movement, where local chefs transform fresh, seasonal ingredients into innovative and flavorful dishes.

Salmon, whether grilled, smoked, or cured, takes center stage as a tribute to the region’s rich waterways, while artisan bread made with time-honored techniques highlights Portland’s dedication to craftsmanship. The city’s food cart scene is legendary, offering a kaleidoscope of choices from global flavors to reimagined comfort classics.

Craft beer enthusiasts flock to Portland’s many breweries, where hoppy IPAs and smooth stouts showcase the artistry of local brewers. Paired with a thriving coffee culture that boasts expertly roasted beans and perfectly crafted lattes, every bite and sip in Portland reflects its dynamic and welcoming spirit. Whether enjoying fine dining or wandering through bustling food pods, Portland offers a culinary experience as fresh and unique as the region itself.

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