Eric McCarthy
 Member since: December 21, 2010
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I was born in Bombay, India and was brought up in Goa. Goa was a Portuguese Colony. The only union Territory in India that was not ruled by the British. That’s where I grew up watching the beautiful waves Gash to the shore. Beautiful coconut trees at every step of the way. My Mom who is originally from Goa and Portuguese ancestors and my Dad had a British ancesters.so I was kind a mix Portuguese British Indian.
I grew up eating Fish and Rice, most of our food was to do with coconut. Since coconut and fish (seafood) was very common in Goa.I finish my High School from Little flower of Jesus Convent in Goa and Graduated from college and then finally finished my IHM and went on to become a chef.I would like to start off with little information about my profession as a chef .I never really thought that I would choose cooking as a career .I was always interested in Electronics and music, wanted to pursue my career in electronic engineering. But things never worked as I planned I always loved cooking as a hobby since my childhood. Loved to watch my Mom and especially my best friend’s Mom cook (my neighbor). Where I use to spend most of my leisure time watch and help my friends Mom cook. She is the best cook in the world I guess.
Whenever someone threw a party I use to volunteer to do the cooking part. And everyone just loved what I made. Never ever got any negative food criticism. This was remarkable I guess, since I never did any professional training. I guess I had the magic fingers to change people’s mood with my food. This actually inspired me in choosing my future profession.
Finally when I decided to choose it as my profession .I did my hotel management from Goa India and further did my training at Taj Group of Hotels. After working for a while at Taj.
Since I always loved to travel and explore the world, I decided the best stepping stone in my life would be for me to work on the cruise ship. This is the place I thought would make my dream come true. Yes!! I did love working on the cruise ship, learned and travelled .But that alone was not getting me to what I wanted to be or do.
So I decided to come to New York in 2001(the land of opportunity! So they say) to get more recognition and prosper in life, of course.
I did get excellent reviews from day one of my joining New York City restaurants .But I guess never got the right people to take me a step head as a Chef. Also never capitalized on the articles I got and the NBC Late Night with Jay Leno Show. This recognition was for the hottest curry in New York City called (Phal). Where my dish reached the studios of Los Angeles. The show never aired due to time frame and was once again disappointed. I would definitely consider this my greatest accomplishment so far.
After being for over 10years in NYC.I have been watching all the known Indian Chefs and there Credentials. I Know I have the ability, talent, skills and confidence than any other of these Indian chefs from NYC.All I need is little Guidance and support to get me where I want to get.
I’m capable of handling any kind of kitchen operation with ease. Right now I ‘m Executive Chef @ Tamarind Tribeca and I’m running a 2 million dollar Restaurant with an excruciating menu.
My goal and my dream is and always have been to be a well know celebrity Top Indian Chef in NYC.We have had few chef who competed on food network but never was there any Indian food show with an Indian chef. And if I could I would definitely want to be the 1st to do so. In order to get out there I want to 1st get media coverage.2nd get on a show like chopped, Extreme Chef.3rd do an Indian cook show with a difference. For e.g.:-Grand Moms Pickles and preserves.
People have forgotten this kind of ancient cooking with authencity.I always remember my Grand Mom and also my Mom would make this amazing different kinds of pickles and preserves from seasonal fruits Vegetables, fish, just before the rainy season. The reason being that during the rains it was extremely difficult to get fish, vegetables, and fruits of your choice as everything was seasonal and all natural grown.
4th While simultaneously complete the sailor chef book which was left incomplete due to various circumstances .And my biggest challenge and dream would be to get on the Iron Chef America Show and win it.Even if I don’t win, I would consider it to be my biggest achievement in my career. Lastly own the 1st 5star rated Indian Restaurant in NYC.I started off my career in French and International cuisine. When I decided to settle down in New York City. I decided to focus on specialty Indian cooking only since I felt I’m better In Indian cuisine than any other.
My style and technic of cooking is very different from any other Indian chefs. I love to use a lot of coconut as my main Ingredient in my cooking .I also likes to keep the authenticity of the dish with a twist of French presentation Technic to the extreme. Which I don’t see in any other Indian chefs.I’m very organized and expect my cooks and sous chefs to do the same and work clean. Need loyalty Perfection when it comes to getting food out to the guest No exceptions. I like my cooks and line cooks to take pride in what they do. As I guide and train them whenever needed.
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| Email: sailorchef11@gmail.com |
| Phone: 212-810-0918 |
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Education
HOTEL MANAGEMENT,FOOD &CRAFTMANSHIP,BAKERY., IHM ALTO PORVORIM,GOA INDIA
ITI,INDIA
PORVORIM
1992-2006 |
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