Eric Brach

Background

About Eric Brach

I have spent the first seven years of my career studying and working in pastry kitchens. I spent three years at Jean-Georges Spice Market, where i was hired as a pastry cook and worked my way up to Pastry Chef. In an effort to push and challenge myself, I left Spice Market and joined the opening pastry team at Betony. I rose to the position of pastry production tournant, where i organized and ran AM pastry production. Upon leaving Betony I rejoined the Jean-Georges group, but this time as a savory cook in a continued effort to push and challenge myself. I spent one year there working on the line learning to make sauces, knife cuts, cooking, and plating. I left for three months to participate in the Noma internship program. During those three months I learned a new respect and care for ingredients and where they come from. I was pushed and challenged everyday while at Noma. I returned to New York, and began work again at ABC Cocina for another seven months. I went on to travel around Columbia for 6 months.While in Columbia I was excepted into the internship program at Faviken in Sweden.