Theme · 458 writingsAdventure & the Culinary Life
Sixty-day Paris sojourns, Italian tables, tequila journeys, and the art of living deliciously.
Learning how to actually experience the life you worked so hard to create.
Back home, he distills Italy's lesson: slow down, savor, and actually experience the life you built.
It was one heck of a start.
Day 22: the grand finale — a group day in Capri ending the Italy adventure.
Our 9-course menu definitely put an exclamation mark on my entire experience here in Italy.
Day 21: the retreat finale — a 9-course goodbye dinner in Capri.
Probably one of my favorite experiences of the three weeks.
Day 20: tour of their fund's Capri villa, their biggest Culinary Oasis property yet.
the absolute most incredible solar eclipse occurred.
Day 19: a boat day on the Mediterranean, lunch in Positano, and a solar eclipse.
Just me experiencing The Italian Way.
Day 18: just him experiencing The Italian Way.
Day 16 in Italy is a wrap!
Day 16: cooking class, villa tour, and a private boat cruise on Lake Como.
Matteo lighting up his theater.
Matteo lighting up his theater.
So many memories from our Fox Theater days!
A fun memory from their Fox Theater days resurfaces mid-Italy.
Heaven!
Heaven!
And they make custom chocolate that is to die for
Custom chocolate to die for.
Celebrating 200 years!
Celebrating 200 years.
What I got served for ordering one aperol spritz
What arrived when he ordered one Aperol spritz.
From one entrepreneur to another, nothing could impress me more.
Day 17: a fun day with a new entrepreneur friend and an impressive couple.
100 year old espresso machine
A 100-year-old espresso machine.
It’s clearly about how much you can love your team with all your heart.
Day 15: watches a Como soccer match; admires Italians' wholehearted team love.
▶ videoThree hours into the Como match.
Three hours into the Como match.
A window to the prison next door.
A window to the prison next door.
This helped.
This helped.
▶ videoFive minutes in.
Five minutes in.
▶ videoTwo hours in.
Two hours in.
Pre-Gaming with Matteo
Pre-gaming with Matteo.
Genoa fans don't care for seats.
Genoa fans don't care for seats.
Val's dish was really good too.
Val's dish was really good too.
It was such an epic day that I need to break this post into two parts to give it justice.
Day 14 part 1: cooking class, Como sights, a great hotel, and an extraordinary dinner.
Great instructions from our Master Chefs
Great instructions from the master chefs.
▶ videoChef Edwards pesto was difficult to compete with
Chef Edward's pesto was hard to compete with.
Chef Dray ready to provide Chef Edward support
Chef Dray ready to support Chef Edward.
Down time at Duna Beach Club
Down time at Duna Beach Club.
I really wanted to lick that bowl, it was so good.
He really wanted to lick the bowl.
Shelley's dish was impressive.
Shelley's dish was impressive.
Tim gave it a great go as well
Tim gave it a great go as well.
A successful culinary class - our 1st of many!
A successful culinary class, the first of many.
Chef Edward ready to host our cooking class
Chef Edward ready to host the cooking class.
the short rib entre prepared by Chef Edward was arguably one of the greatest things I’ve ever tasted.
Day 14 part 2: Chef Edward's short rib, one of the best things he's ever tasted.
Authentic Italian Dinner in Levante
Authentic Italian dinner in Levante.
First place goes to Team Eric and Val.
First place goes to Team Eric and Val.
Kayaking along Portofino
Kayaking along Portofino.
The Keenums bringing it home
The Keenums bringing it home.
Pre-dinner
Pre-dinner.
Phil & Deanna
Phil and Deanna.
House Take on an Espresso Martini - my nightly Happy Hour Ritual
The house espresso martini: his nightly happy hour ritual.
Valerie
Valerie.
Great bonding
Great bonding.
Out on the town of Levante
Out on the town of Levante.
Our Kayaking Guides Getting Us Ready
The kayaking guides getting everyone ready.
Chris & Kris - our Honeymooners
Chris and Kris, the honeymooners.
The Lovebirds Chef Dray & Maria
The lovebirds Chef Dray and Maria.
The Keenums.
The Keenums.
Elegant Rooftop bar in Levante
An elegant rooftop bar in Levante.
Discovering a lively new tequila.
Discovering a lively new tequila.
The view was to die for.
Day 12: a cooking class and dinner at a gorgeous Villa Serbelloni suite.
Course six.
Course six.
Course four.
Course four.
Course two.
Course two.
Course three.
Course three.
Course five.
Course five.
The menu.
The menu.
Kris & Chris
Kris and Chris.
Mike & Aidika
Mike and Aidika.
Tom & Nancy
Tom and Nancy.
Jessenia & Elfego
Jessenia and Elfego.
3/4ths of our Culinary Oasis team
Three-fourths of the Culinary Oasis team.
The bottle of red wine had the final say.
The bottle of red wine had the final say.
Dray & Maria
Dray and Maria.
Dinner for all 10 of our couples at Aria Ristorante at Villa Riviera Resort
Dinner for all ten couples at Aria Ristorante, Villa Riviera.
Course one.
Course one.
Our Fabulous Tour Guide Rita preparing us for out tour of Cinque Terre
Tour guide Rita prepping the Cinque Terre tour.
The other quarter of the team.
The other quarter of the team.
Village of Volastra
The village of Volastra.
Quite a day to remember!
Day 13: boat day on Lake Como visiting George Clooney's villa and a five-star lunch.
Val ready for Happy Hour
Val ready for Happy Hour.
The Village of Monterossa
The village of Monterosso.
Soooo good!
Soooo good!
And the Ribs finished us off!
And the ribs finished them off.
Wally grilling potatoes
Wally grilling potatoes.
Proof.
Proof.
His take on Korean BBQ
His take on Korean BBQ.
And this was the boat 2 crew
The boat 2 crew.
Happy & Content Host in his element!
A happy and content host in his element.
And OMG, the Brisket!
And OMG, the brisket!
Our Captain Mossimo
Their captain, Mossimo.
Chef Dray enjoying his day off
Chef Dray enjoying his day off.
Pulling into Portofino
Pulling into Portofino.
Our Black Car Caravan to the Docs
The black car caravan to the docks.
The Best BBQ in all of Italy
The best BBQ in all of Italy.
I went for chocolate, vanilla and pistachio. Yum!!!!
Day 11: gelato in Varenna, a dreamy Villa Balbianello tour, and private villa dinner.
Mike Pellet posing for GQ
Mike Pellet posing for GQ.
Hanging with guest Lori Keenum
Hanging with guest Lori Keenum.
The Barrios family loving the front of the boat.
The Barrios family loving the front of the boat.
Our Boats for the Day - fast & comfy
Their boats for the day: fast and comfy.
We had two boats - this was our crew
Two boats; this was their crew.
The Keenums
The Keenums.
He is my Italian brother!
Day 10: dines with old friends, new friends, and his ‘Italian brother.’
Valerie enjoying the evening with guests
Valerie enjoying the evening with guests.
Matteo giving his beautiful speech
Matteo giving his beautiful speech.
Chef Edward announcing his first dish
Chef Edward announcing his first dish.
A Happy Host
A happy host.
The A-team resort staff assigned to us to help serve
The A-team resort staff assigned to serve.
Dish 2 - Trofie pasta, pesto, garlic crumb and wakame
Dish 2: trofie pasta, pesto, garlic crumb, wakame.
Chef Dray bringing his Aloha to the experience
Chef Dray bringing his aloha to the experience.
Our Pastry Chef looking marvelous
The pastry chef looking marvelous.
Dish 3 - Slow roasted lamb leg with onion glaze - every 4 guests got their own board
Dish 3: slow-roasted lamb leg with onion glaze.
Rocket salad, diced onions & beans as a second side for the lamb
Rocket salad, onions, and beans with the lamb.
Caprese salad to go with the lamb
Caprese salad to go with the lamb.
Andbof course, plenty of outstanding wine. This is Italy after all.
Plenty of outstanding wine; this is Italy after all.
Beautifully set tables
Beautifully set tables.
Dish 1 - amberjack with italian fig & marjoram
Dish 1: amberjack with Italian fig and marjoram.
Lori still bringing it.
Lori still bringing it.
Yoga by the sea
Yoga by the sea.
Lori getting after it.
Lori getting after it.
Everyone loves a good downward dog!
Everyone loves a good downward dog.
It was a uniquely memorable setting.
Day 8: takes the retreat group to a hidden rooftop bar overlooking the Duomo.
Welcome to Italy Happy Hour at Chateau Monfort
Welcome to Italy Happy Hour at Chateau Monfort.
Pizza at Giolina Restaurant.
Pizza at Giolina Restaurant.
Special gift from Culinary Oasis in each hotel room.
A special Culinary Oasis gift in each hotel room.
Our view of the lit up Duomo
The view of the lit-up Duomo.
One Happy Host
One happy host.
The After Dinner Nightcap Crew
The after-dinner nightcap crew.
Elfego & Jess
Elfego and Jess.
Chris & Kris
Chris and Kris.
Mike & Aydika
Mike and Aydika.
Everyone meeting for the first time.
Everyone meeting for the first time.
Sunsets here are incredible
The sunsets here are incredible.
It’s going to be a terrific week.
Day 9: Lake Como recap; a terrific week ahead with more friends arriving.
4-course tasting menu for lunch @ Ricci Osteria in Milan
Four-course tasting lunch at Ricci Osteria in Milan.
Back of the Bus Boys
The back-of-the-bus boys.
Resident Chef Francesco Bordone paying a visit!
Resident Chef Francesco Bordone paying a visit.
Our Motorcoach
Their motorcoach.
Our Team Chef Edward, Valerie, & Chef Dray from Culinary Oasis
The Culinary Oasis team: Chef Edward, Valerie, and Chef Dray.
Lori enjoying sunset aperitifs.
Lori enjoying sunset aperitifs.
Villa 1.
Villa 1.
Val, Lori and I
Val, Lori, and Eric.
Nightfall
Nightfall over Italy.
Day 7: first visit to Portofino; the boat ride back at sunset was the true highlight.
Day 7: first visit to Portofino; the boat ride back at sunset was the true highlight.
Day 6: after five straight days of pasta, a gigantic steak in Lavagna.
Day 6: after five straight days of pasta, a gigantic steak in Lavagna.
Simply put, they are astounding.
Day 5: sunset at Villa Riviera with a full Lake Como panorama.
Our living room
The villa's living room.
The ceiling
The villa's ceiling.
Stairwell to rooms
The stairwell to the rooms.
Every room had Nespresso & Wine & Fresh cut flowers
Every room had Nespresso, wine, and fresh flowers.
Carlo at the wheel
Carlo at the wheel.
Entry way
The villa entry way.
Our Room
Their room at the villa.
Another room
Another villa room.
View from the room
The view from the room.
Anotger ceiling
Another ornate ceiling.
Balcony off room
The balcony off the room.
Epic Bathrooms
Epic bathrooms at the villa.
They definitely have some of the best bathrooms I’ve ever seen in Europe.
Day 4: retreat begins; Villa Riviera and Lake Como's baths get rave marks.
Photo with Vanessa and McKala.
Photo with Vanessa and McKala.
Pre-meal appetizers
Pre-meal appetizers in Italy.
what I can say today is that Ameen Shallal and Valerie made me feel like perhaps, I have.
Day 3: reflects on whether he's done enough as he heads to the Italian villa for the retreat.
Only a mentee or a parent knows of this kind of joy!
Guests start arriving for the Italy retreat; shares Ameen's excitement.
I am happiest when I have a view of water and am in inspiration mode!
Writes overlooking the water in Italy; he's happiest in inspiration mode with a view.
Our 5th time in Como but it never gets old
Fifth time in Como, and it never gets old.
Ameen Shallal and I
Photo with Ameen Shallal.
The incredible Hannah of Como
The incredible Hannah of Como.
The third course.
The third course.
The first course.
The first course.
The fourth course.
The fourth course.
The sixth course.
The sixth course.
An extremely well made cocktail
An extremely well made cocktail.
The seventh course: don't forget dessert.
The seventh course: don't forget dessert.
Cheers Lake Como. It was good to be back!
Cheers to Lake Como; good to be back.
The Greatest Mentee I have ever known!
Tribute to the greatest mentee he's ever known.
The second course.
The second course.
Milan is basically a gigantic outdoor mall.
Day 2: a long layover day in Milan with rooftop drinks overlooking the Duomo.
You ready to experience Italy with me?
Day 1 of 22 in Italy: lands in Milan for a marathon trip after the fund closed.
Friday on the balcony with a St. Germain spritz.
Friday on the balcony with a St. Germain spritz.
Happy 4th from Miami. Enjoy the show!
Happy 4th from Miami; enjoy the show.
Happy 4th of July everyone!
Fourth of July in Miami, watching fireworks from the balcony.
Met the newest Top Chef winner, now head chef at Canoe House.
Met the newest Top Chef winner, now head chef at Canoe House.
Three fully grown adults were passionately road raging at a robot.
A hilarious taxonomy of Miami honking, climaxing with road rage at a driverless Waymo.
Happy Easter from Chef Eric!
Happy Easter from Chef Eric!
Every night is a new menu served up by mythologist bartenders.
Kristen the bartender serves a new menu nightly at Hamakua.
Eric wraps a three-month European journey with a final stop in London before returning to Miami.
Eric wraps a three-month European journey with a final stop in London before returning to Miami.
We would rank it in our Top Ten meals globally.
Eric recaps dinner at Enoteca Pinchiorri, Florence's only 3-star Michelin restaurant.
A caption on the sardine creme course.
A caption on the sardine creme course.
A caption on the langoustine course.
A caption on the langoustine course.
A caption on their playful waiter.
A caption on their playful waiter.
A caption on the amuse bouche.
A caption on the amuse bouche.
A caption on the snails course.
A caption on the snails course.
It was a 10-course tasting menu which actually means 16-courses. Absolutely amazing!
Eric closes the French culinary adventure at 3-star L'Oustau de Baumanire.
A caption on the scallops course.
A caption on the scallops course.
A caption on raw onion with aged beef.
A caption on raw onion with aged beef.
A caption on the BBQ scallops course.
A caption on the BBQ scallops course.
A caption on the cheese cart.
A caption on the cheese cart.
A caption on the finished BBQ dish.
A caption on the finished BBQ dish.
A caption on the outstanding house wine.
A caption on the outstanding house wine.
Eric declares his love for the creamy goat cheese.
Eric declares his love for the creamy goat cheese.
A caption on dessert.
A caption on dessert.
A caption on foie gras and duck broth.
A caption on foie gras and duck broth.
A caption on duck with duck jus.
A caption on duck with duck jus.
A playful caption on an unidentified dish.
A playful caption on an unidentified dish.
A caption on the mullet fish course.
A caption on the mullet fish course.
A caption on a mysterious dish.
A caption on a mysterious dish.
A caption on a solid bottle of wine.
A caption on a solid bottle of wine.
A caption on the foie gras course.
A caption on the foie gras course.
A caption on the cheese plate.
A caption on the cheese plate.
A caption on the rack of lamb.
A caption on the rack of lamb.
Eric notes they skipped the tasting menu this time.
Eric notes they skipped the tasting menu this time.
Eric recaps dinner at the 2-star restaurant at Baumanire in Les Baux-de-Provence.
Eric recaps dinner at the 2-star restaurant at Baumanire in Les Baux-de-Provence.
A caption labeling the chef photo.
A caption labeling the chef photo.
Mission: find an unforgettable restaurant open in Lyon, the gastronomy capital of France, on Christmas Day.
Christmas Day lunch at Michelin-starred Guy Lassausaie in the Lyon snow.
Caption: the French love their cheese.
Caption: the French love their cheese.
Caption noting a team of over a hundred employees at a French stop.
Caption noting a team of over a hundred employees at a French stop.
Eric notes his wine picks at a Lyon restaurant: creamy varietals.
Eric notes his wine picks at a Lyon restaurant: creamy varietals.
A photo of the dessert cart offered 'just in case' on the way out.
A photo of the dessert cart offered 'just in case' on the way out.
The G.O.A.T Paul Bocuse
Eric salutes Paul Bocuse as the greatest of all time.
A quick caption on a strong wine choice.
A quick caption on a strong wine choice.
Eric marvels at the biggest wine list he has ever seen.
Eric marvels at the biggest wine list he has ever seen.
The Taj Mahal of Restaurants
Eric dubs the restaurant the Taj Mahal of dining rooms.
A caption on the restaurant's famous dessert tray.
A caption on the restaurant's famous dessert tray.
Eric notes the restaurant is 101 years old.
Eric notes the restaurant is 101 years old.
A caption on the artistic plating.
A caption on the artistic plating.
Hands down, the greatest meal we have ever had anywhere in the world.
Eric reviews dinner at Restaurant Paul Bocuse, the greatest meal of his life.
A caption on an outstanding bottle of wine.
A caption on an outstanding bottle of wine.
Eric notes the entrance view into the kitchen.
Eric notes the entrance view into the kitchen.
Eric notes they chose the Traditional tasting menu.
Eric notes they chose the Traditional tasting menu.
I would have been happy just eating the bread & butter
Eric says the bread and butter alone would have satisfied him.
Woke up to something Lori and I have not seen living mostly in Hawaii and Florida the last five years - snow!
Merry Christmas greeting from snowy Lyon, France, away from family.
connection doesn't require proximity… only presence.
Eric announces the France-to-Italy culinary adventure and Christmas in Lyon.
Enjoyed one of the best meals we have ever had tonight at Michelin 1-star (underrated) restaurant Table de Lev
Eric raves about a Michelin one-star dinner at Table de Levernois in Burgundy.
Burgundy has a way of rewarding those who slow down.
Eric and Lori announce three days exploring Burgundy for Michelin food and real estate.
Fine Tequila snack!.
Fine Tequila snack!.
Starters.
Starters.
Caviar & eggs.
Caviar & eggs.
Fish.
Fish.
Mushroom tartelette - just like the first dish of our final exam menu.
Mushroom tartelette - just like the first dish of our final exam menu.
Cheese.
Cheese.
Duck with duck jus - just like dish four of our final exam menu.
Duck with duck jus - just like dish four of our final exam menu.
Chocolate three ways.
Chocolate three ways.
Assorted desserts.
Assorted desserts.
once you've been through chef school, you never quite eat the same again.
Eric and Lori close the Paris chapter with dinner at two-Michelin-star Le Parc in Champagne.
It's official… I'm a Chef.
Eric graduates from École Ducasse mid-flight and declares himself a chef.
If something is worth doing at all, it's worth doing right.
Day 60, Part Two: the people and ingredients behind 'The French Way.'
Photo caption of Eric's daily walk.
Photo caption of Eric's daily walk.
Romain-Pierre prepping for his final exam.
Romain-Pierre prepping for his final exam.
Chef Tony demonstrating cooking with love.
Chef Tony demonstrating cooking with love.
Coffee kept them going through the school days.
Coffee kept them going through the school days.
Eric hard at work in the kitchen, captioned playfully.
Eric hard at work in the kitchen, captioned playfully.
Emilie demonstrates a technique the French way.
Emilie demonstrates a technique the French way.
What changed between then and Dish #3 on exam day wasn't talent, it was thinking.
Day 60, Part One: Eric and Lori pass their final exam at École Ducasse.
No edits. No pivots. No "what if we had more time." Just decisions made and owned.
Day 59: final exam menu locked; going first before Eric's flight to officiate a wedding.
Try coming to Paris and skipping pastries for 58 days.I'll take the win.
Day 58: after 58 pastry-free days, Eric finally eats a chocolate croissant in Paris.
When the pressure is on… Preparation shows up. Repetition kicks in. And somehow, you find another gear.
Day 57: full exam-prep Sunday in their apartment; three dishes improved, timing still tough.
Dish 1 Solo.
Dish 1 Solo.
Newly acquired equipment for our final exam prep!.
Newly acquired equipment for our final exam prep!.
Dish 2 Double Platting Practice.
Dish 2 Double Platting Practice.
Dish 1 Double Platting Practice.
Dish 1 Double Platting Practice.
Dish 2 Solo.
Dish 2 Solo.
More cooking tools.
More cooking tools.
Our kit from school laid out on our tiny apartment kitchen.
Our kit from school laid out on our tiny apartment kitchen.
Preparation doesn't guarantee success, but lack of it guarantees regret.
Day 56: classes end with business consulting; a date night; weekend exam prep ahead.
Paris continues to deliver lessons in cooking, business, friendship, and joy.
Day 55: cooking instruction ends; restaurant business classes begin; drinks with the teacher.
Second attempt at the vegetable medley dish.
Second attempt at the vegetable medley dish.
Eric notes he's close on the hot duck dish, though he missed the photo.
Eric notes he's close on the hot duck dish, though he missed the photo.
Exam-prep photo of the fish dish; swapping mash for puree.
Exam-prep photo of the fish dish; swapping mash for puree.
Second attempt photo of the cold starter.
Second attempt photo of the cold starter.
Photo of the vegetable medley dish, graded higher.
Photo of the vegetable medley dish, graded higher.
Photo of the first cold starter attempt, their best execution.
Photo of the first cold starter attempt, their best execution.
Third attempt photo of the cold starter.
Third attempt photo of the cold starter.
A Winter Progression in Four Courses — Earth, Garden, Sea, and Land.
Day 54: Eric shares the full final-exam presentation script for their winter menu.
This week is not the exam. This week is where excellence is built. Brick by brick. Dish by dish. Mistake by gl
Eric and Lori begin final exam practice runs as the school's first husband-wife team.
This is pressure distilled into its purest form - pressure confit.
Eric reveals the four-course final exam menu he and Lori designed.
Logged eight uninterrupted hours of sleep. It was deserving of a Michelin star.
Eric balances rest, a cold-plunge pilgrimage, and final exam prep on a rainy Sunday.
There's freedom in starting at zero, nowhere to go but up, and every day you climb another rung.
Eric passes his third exam as the class underdog, savoring the freedom of starting at zero.
It was like a Michelin-star version of “Chopped: End-of-Week Clean-Out Edition.”
Eric hosts his sister and cooks a fridge clean-out feast before final exam prep.
Plated dish photo, jokingly dubbed the French version of a Big Mac.
Plated dish photo, jokingly dubbed the French version of a Big Mac.
Sometimes mastery isn't always about doing the complex thing...it's about doing the simple thing beautifully.
Eric shares a dish carousel capped by a ribeye, as his sister arrives in Paris.
Food photo captioned with pure enthusiasm.
Food photo captioned with pure enthusiasm.
Eric poses with his French classmates, his new kitchen buddies.
Eric poses with his French classmates, his new kitchen buddies.
Chef Tony grilling octopus on the class barbecue.
Chef Tony grilling octopus on the class barbecue.
Eric poses with an octopus for a staring contest he claims to win.
Eric poses with an octopus for a staring contest he claims to win.
Photo of a chef.
Photo of a chef.
Photo of a chef.
Photo of a chef.
The octopus dish was the best thing we've made in 48 days.
Eric's sister arrives as class grills on a Green Egg; he sets a push-up record.
Selfie photo of Eric.
Selfie photo of Eric.
Selfie photo of Eric.
Selfie photo of Eric.
Eric crowns the day's hero in a photo caption.
Eric crowns the day's hero in a photo caption.
Eric thanks the octopus for its sacrifice in a funny caption.
Eric thanks the octopus for its sacrifice in a funny caption.
Discipline doesn't mean perfection. It means staying rooted in what matters most, no matter where you are.
Eric lists the health routines he paused and the ten he kept while in Paris.
I did not lose 80 pounds over the last year just to gain it all back in a single afternoon like the chubby kid
Eric confesses his chocolate addiction beside the pastry lab's molten chocolate machine.
He's not just my attorney, he's basically my consigliere.
Eric celebrates Thanksgiving in Provence with his longtime lawyer and friend Francois.
Photo of a tribute to Francois's grandfather, a WWI veteran.
Photo of a tribute to Francois's grandfather, a WWI veteran.
Turns out being massively hungover is not the secret ingredient for culinary excellence.
Eric parties with chef friends until 4 a.m. and survives a rough morning class.
basically the dish equivalent of a French poet.
Eric finds growing comfort in the professional kitchen with two adventurous dishes.
Never too late to be a rookie. Never too late to surprise yourself.
Eric invites readers to guess which plated dishes are his versus a master chef's.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Photo label for the plating guessing game.
Vegetables became brushstrokes.
Eric turns a pesto pizza assignment into edible art and masters fish deboning.
Chicken dish photo: chicken stuffed with chicken and vegetables.
Chicken dish photo: chicken stuffed with chicken and vegetables.
reinvention doesn't require a crisis... sometimes it just requires curiosity, courage, and a willingness to be
Two-thirds through, Eric learns the final exam: a four-course menu with Lori as partner.
Cold dish photo: ceviche and vegetables.
Cold dish photo: ceviche and vegetables.
not perfection, but intention.
Eric resets his nutrition discipline as class moves to afternoons, celebrating 30 push-ups.
This might actually be a life-changing development.
Eric returns from Normandy as class shifts to evening hours he welcomes.
It's humble, warm, and utterly alive... a working chef's sanctuary hiding in plain sight at the heart of the h
Eric and Lori spend Thanksgiving weekend at chef Edward Delling-Williams's Normandy farm.
Exam dish photo: broccoli risotto.
Exam dish photo: broccoli risotto.
Lori getting her exam dish graded by Chef Tony.
Lori getting her exam dish graded by Chef Tony.
Ingredients laid out for the at-home dry run before Exam #2.
Ingredients laid out for the at-home dry run before Exam #2.
Second exam at Ecole Ducasse = officially in the books.
Eric passes his second Ecole Ducasse exam, cooking two dishes from scratch under pressure.
Exam dish photo: duck with polenta, parsnips, orange and jus.
Exam dish photo: duck with polenta, parsnips, orange and jus.
Because I will literally bleed for a passing grade!
Eric slices his thumb mid-exam, chooses the polenta over the finger, and finishes strong.
I genuinely wish I could just scoop it off their shoulders like I'm skimming foam off a sauce.
Eric nails foam-making and reflects on classmates' nerves before Exam #2.
Their teacher's beautiful plate.
Their teacher's beautiful plate.
His sardine dish.
His sardine dish.
His squid creation.
His squid creation.
A French classmate finally watches Americans do something in the kitchen with ease: BBQ.
A French classmate finally watches Americans do something in the kitchen with ease: BBQ.
The Japanese hot box BBQ.
The Japanese hot box BBQ.
More teacher mastery — and a hopeful "someday" from Eric.
More teacher mastery — and a hopeful "someday" from Eric.
Eric plating his BBQ sardine dish at cooking school.
Eric plating his BBQ sardine dish at cooking school.
Here's to getting better at things we initially suck at, or are outside our comfort zone.
Eric opens Mediterranean week with sardines and squid, plus a 28-push-up personal best.
But hey, progress isn't a straight line, sometimes it does a little loop-de-loop just to keep you humble.
Hand-rolled gnocchi and scallops; his plating takes a temporary step backward as winter arrives in Paris.
Not bad for someone who, back in June, couldn't manage a single one without sounding like I was calling for he
Week four opens with risotto and paella, a gentle day, and a 25-push-up personal best at dawn.
They thrived. I survived.
At the halfway point, Eric takes a full rest day after trying to keep up with his younger classmates.
Out with his École Ducasse classmates, living The French Way together.
Out with his École Ducasse classmates, living The French Way together.
Some things build character. Other things just test your ability not to make eye contact with your food.
Week three wraps: handling lobster, pigeon, and duck before coffee, with plating becoming his favorite part.
Third attempt at the beef carpaccio — the dish where Eric fell in love with plating.
Third attempt at the beef carpaccio — the dish where Eric fell in love with plating.
He laughed and said, "That position doesn't exist." I couldn't help but smile and think — well, maybe it could
Eric has a plating breakthrough with foie gras, carpaccio, and sweetbreads — and proposes a new kitchen role: The Plater.
First plating attempt of the day — foie gras, not so good.
First plating attempt of the day — foie gras, not so good.
Second plating attempt — a shrimp dish, and his favorite.
Second plating attempt — a shrimp dish, and his favorite.
Here's to progress, patience, and remembering that every masterpiece starts with a mess, preferably one that s
The fog lifts at École Ducasse: Eric shucks oysters and finally makes a proper French jus.
Today was a day chosen by me, for me, and I showed up beautifully for it. I give myself an A+.
A French-holiday day devoted entirely to himself: sleeping in, cold plunge, walks, and a home-cooked steak.
Son, the best car is a paid-for car.
Eric confesses to spending over $2 million on cars he no longer even likes — and may never buy another.
They've now renamed it "Smurf Coffee" and have sworn off anything that isn't Italian espresso for life.
A restful long weekend: friends arrive from Lake Como, a hidden farmers market, and the infamous blue "Smurf Coffee" incident.
I proudly finished in two, not realizing the goal was to present exactly at the three-hour mark. Oops. My bad.
Exam day: Eric passes the lamb practical and scores 88% on the written test, while Lori's lamb is judged best in class.
Perhaps the true gift of travel is not in seeing new places, but in learning new ways to see.
At one-third of the journey, Eric reflects on The French Way as a philosophy of savoring life.
This chef school is physically demanding, mentally challenging, and creatively fulfilling in all the best ways
Day two with Chef Maximin on the school's 5-year anniversary, ending in the bliss of swapping cooking shoes for Nikes.
Today wasn't just one of my favorite days in Paris… it was one of my favorite days, period.
A masterclass day with legendary 78-year-old Chef Jacques Maximin becomes a favorite day of Eric's life.
Preparing the fish in class.
Preparing the fish in class.
Eric challenges followers to guess which potatoes the chef made versus his.
Eric challenges followers to guess which potatoes the chef made versus his.
Painting the dough with butter.
Painting the dough with butter.
Cooked bell peppers in class.
Cooked bell peppers in class.
Eric's key takeaway: the secret of French cuisine is tons of butter.
Eric's key takeaway: the secret of French cuisine is tons of butter.
The finished product of a class dish.
The finished product of a class dish.
▶ videoA master class in dough making.
A master class in dough making.
A French cooking reference book, dubbed the bible of French cooking.
A French cooking reference book, dubbed the bible of French cooking.
Prepping the meat for cooking.
Prepping the meat for cooking.
Meat wrapped in precisely triangle-cut bell peppers inside a cylinder.
Meat wrapped in precisely triangle-cut bell peppers inside a cylinder.
The sole fish after frying.
The sole fish after frying.
The chef adding jus to the fish.
The chef adding jus to the fish.
Today's recipe — which only took six hours.
Today's recipe — which only took six hours.
Chef Tony acting as a sous chef for the day.
Chef Tony acting as a sous chef for the day.
The finished meat dish.
The finished meat dish.
There's something deeply satisfying about seeing all that work and precision pay off in a plate that actually
A nine-hour culinary marathon: killing lobster and Frenching racks of lamb to perfection.
It's my heart's work. It's my life's work. It's my legacy.
Eric recounts his "Ways" philosophy and reveals the completed cover art for The Inspired Way.
Interracial pasta ð¤£
Two-word pasta caption.
Tiramisu anyone?
Two-word tiramisu caption.
Chef teaching us the next dish.
Chef teaching the next dish.
What inspires me most is how this diverse group positively comes together each day with one shared goal: to le
First week at École Ducasse complete; his diverse class of fourteen bonds over a shared goal.
Fresh pasta being made from scratch at École Ducasse.
Fresh pasta being made from scratch at École Ducasse.
Our Teacher Master Chef Tony Salomon hemming it up for this photo. He has a great sense of humor.
Master Chef Tony Salomon poses playfully, showing his sense of humor.
Chef having a soulful moment.
The chef pauses for a soulful moment in the kitchen.
I came to Paris to remember that life isn't about how much you accomplish — it's about how deeply you experien
Eric explains he came to Paris to live The French Way — and announces his finished book, The Inspired Way.
Master French Chef Tony Salomom - my teacher!
Photo caption: Master French Chef Tony Salomom, his teacher.
Behold, my two latest creations, proof that miracles do happen in Paris.
Day 13: made a vegetable medley and pasta from scratch.
▶ videoThe Paris Way….more to come!
The Paris Way, more to come.
Then came the risotto, a creamy, dreamy, and slightly laborious, but oh-so-worth-it.
Day 12 part 1: scrambled eggs and risotto; dinner at Le Jules Verne tonight.
Day 12 of 60 | Part 2 | Bonjour, Paris!
Day 12 part 2: Le Jules Verne on the Eiffel Tower, a top-three dining experience.
He’s bilingual, but let’s just say French is his love language, so paying attention isn’t optional.
Day 11: learned stocks, fumets, broths, and jus from scratch.
Chef Tony Salomon, our fearless leader and professional onion whisperer, gave us a grand tour of our shiny new
Day 10: cooking school day one; learned to slice an onion properly.
All in all, a pretty perfect Paris day of caffeine, movement, and a little peace before another busy week ahea
Day 9: rest day with a gym session, favorite coffee, and an Eiffel Tower walk.
So here’s to new beginnings, sharp knives, buttery croissants, and daring to chase a dream, even when it mea
Day 8: first day at Ecole Ducasse; a staffer calls him "Chef Eric".
Now, I’m stepping into 55 with new energy, a lot of curiosity, and a very hungry heart (in the literal and f
Day 7 part 1: 55th birthday in Paris; final coffee rankings; dinner at Le Meurice.
Day 7 of 60: Part 2 | Bonjour, Paris!
Day 7 part 2: birthday dinner at Le Meurice Alain Ducasse; photos do the talking.
It’s non-negotiable.
Day 6: leg day, best coffee yet at Constant, and first laptop work.
Torre Coffee Shop - the blue latte has spiralina, coconut & ginger - so yum!
Torre Coffee Shop blue latte with spirulina, coconut and ginger.
Soon yo be Chef Eric
Soon to be Chef Eric.
Coutume - credited with leading the great coffee movement in Paris.
Coutume coffee does not make the top five.
But after just 15 minutes on that bus, I was already dreaming of Option B: Uber.
Day 5: coffee tour continues; cooking school dry run; croissant discipline fails.
Disvovered a real gem outside the 7th in the 15th called Onoul.
Found Onoul, a Korean coffee shop in the 15th with ginger lattes.
Noir - a top five performer thus far!
Noir is a top five coffee performer so far.
Soon to be Chef Lori
Soon to be Chef Lori.
BREAKING: “Ocean’s 14” Moves to Paris 🎬
Day 4: a comic "Ocean 14" confession about the Louvre jewel heist.
We’ve waltzed through the Louvre, picnicked under the Eiffel Tower, enjoyed French wines along the River Sei
Day 3: rainy Sunday, coffee quests, tequila triumph, marathon gym session.
After a blissful nine-hour recovery nap from our redeye flight, Lori and I woke up fresh and focused, two Amer
Day 2: coffee quest, gym with kilo weights, and La Grande Epicerie.
After a 6-hour-ish redeye from NYC, we’ve officially landed in the land of croissants, great wine, and world
Day 1 of 60: landed in Paris, apartment behind the Eiffel Tower.
As a real estate syndicator and hospitality entrepreneur, I’ve always believed that a boutique hotel or luxu
Big news: he and Lori applied for and got into a Paris cooking school.
Rainbows in Hawaii are different.
Two rainbows blessed their Hawaii house.
Why don’t we all know the names of people who invented significant things?
Wonders why we do not know the names of inventors like the espresso martini creator.
Four-word caption from the fitness expo.
Four-word caption from the fitness expo.
Three-word caption from the fitness expo.
Three-word caption from the fitness expo.
Two words: Hawaii is special.
Two words: Hawaii is special.
Woke up to a gem this morning.
Woke up to a gem this morning.
Locked up a place to return to this summer, saw some great tennis, ate some delicious meals and took down some
Pit stop in Miami: locked up a summer place, tennis, meals, cocktails.
Checking out the Miami Open.
Checking out the Miami Open.
Four-word night caption.
Four-word night caption.
Three-word evening caption.
Three-word evening caption.
Caption describing his state during a long, slow, delicious Italian meal.
Caption describing his state during a long, slow, delicious Italian meal.
One-liner love letter to water-based cultures.
One-liner love letter to water-based cultures.
Caption teasing Italian food.
Caption teasing Italian food.
Photo caption: George Clooney Villa in Lake Como from a speedboat.
Photo caption: George Clooney Villa in Lake Como from a speedboat.
Two-word food caption over a meal photo.
Two-word food caption over a meal photo.
Asks followers to guess which Hawaiian island he is on.
Asks followers to guess which Hawaiian island he is on.
Y’all might not know this about me, but I read a lot of spy novels for entertainment.
Notes his habit of reading spy novels and how it colors his thinking.
Sushi from Gordon Ramsay in Miami Beach.
Sushi from Gordon Ramsay in Miami Beach.
A simple declaration of love for Miami.
A simple declaration of love for Miami.
Recounts attending the Summit At Sea entrepreneur event and befriending a storytelling expert.
Recounts attending the Summit At Sea entrepreneur event and befriending a storytelling expert.
bottle up inspiration anywhere I can get it!
Breakfast at a packed Miami spot becomes a small sign from the Universe.
▶ videoSometimes a guy just needs to blow off some steam! 🤣
Sometimes a guy just needs to blow off some steam.
A couple of keys to happiness are: 1) Something to do 2) Something to look forward to 3) Somone to love
Eric's keys to happiness and a month-long itinerary: holograms, Patrick's show, Jackson Hole, Miami, Tennessee.
Moonrises over the water in Hawaii are incredible.
A simple appreciation of moonrises over the Hawaiian ocean.
My happy place - the Mauna Lani on the Kohala Coast - Big Island.
Eric names the Mauna Lani on the Kohala Coast his happy place.
What famous person from history slept in this bed?
A historic bed in Italy — guess which famous person from history slept in it.
Eating is no longer the focus in Italy!
Eating is no longer the focus in Italy — a photo from the road.
Prettiest Dish - Dessert @ La Serra in Positano
Prettiest Dish award: dessert at La Serra in Positano.
As our Culinary Journey through New York and Italy comes to a glorious end
The culinary journey ends with a round of Best of awards across New York and Italy.
Best View - Saga in NYC
Best View award: Saga in NYC.
sorry Naples as I know you invented pizza - but I like what I like!
Best Pizza award: Mariuccia in Rome — sorry, Naples, but he likes what he likes.
Most Romantic Setting - La Serra in Positano
Most Romantic Setting award: La Serra in Positano.
Terrace @ Villa Magia in Positano
Terrace at Villa Magia in Positano — one stop on the culinary journey.
Best Pasta Dish - Spaghetti @ La Serra in Positano
Best Pasta Dish award: spaghetti at La Serra in Positano.
Best Protein Dish - Shortbread Foie Gras @ Cannavacciuolo Countryside in Ticciano
Best Protein Dish award: shortbread foie gras at Cannavacciuolo Countryside in Ticciano.
Five Way Tie
Best pre/post-dinner cocktail spots: a five-way tie, starting with Viramda at the Grand Hotel Excelsior Vittoria.
Best Steak - Roc Pizza & Streak @ Eden Roc Hotel in Positano
Best Steak award: Roc Pizza and Steak at the Eden Roc Hotel in Positano.
Longest Line - L’Antica Pizzeria da Michele in Naples
Longest Line award: L'Antica Pizzeria da Michele in Naples.
Most Creative - Dessert served on a Monopoly Board @ Li Galli in Positano
Most Creative award: dessert served on a Monopoly board at Li Galli in Positano.
Sky Bar @ Eden Roc Hotel in Positano
Sky Bar at the Eden Roc Hotel in Positano — one stop on the culinary journey.
Best Food Overall - Cannavacciuolo Countryside in Ticciano
Best Food Overall award: Cannavacciuolo Countryside in Ticciano.
The heart of a Gladuator for sure!
The heart of a gladiator, for sure — a photo from the culinary journey.
The Press Lounge rooftop bar @ Ink48 Hotel in NYC
The Press Lounge rooftop bar at the Ink48 Hotel in NYC — one stop on the journey.
Best Appetizer - Caviar Three Ways @ Mirabelle in Rome
Best Appetizer award: caviar three ways at Mirabelle in Rome.
Best Place to See Fireworks - To our Great Delight & Luck - Our Bedroom Balcony @ Eden Roc in Positano
Best Place to See Fireworks: their bedroom balcony at the Eden Roc in Positano.
O’Ro Sky Terrace @ Villa Franca in Positano
O'Ro Sky Terrace at Villa Franca in Positano — one stop on the culinary journey.
Best Overall Dish - Risotto w/ Caviar @ Cannavacciuolo Countryside in Ticciano
Best Overall Dish award: risotto with caviar at Cannavacciuolo Countryside in Ticciano.
Just Cause Award - Dessert @ L’Antica Trattoria in Sorrento
Just Cause Award: dessert at L'Antica Trattoria in Sorrento.
The line is two hours long. Happy wife, happy life!
Eating pizza at the first pizzeria in Naples — a two-hour line, made famous by Eat, Pray, Love.
The beautiful view from our hotel in Positano, Italy.
The beautiful view from their hotel in Positano, Italy.
L’Antica Trattoria - Sorrento
L'Antica Trattoria in Sorrento — one stop on the culinary journey.
La Serra - Positano
La Serra in Positano — one stop on the culinary journey.
“Leave the gun, Take the Cannoli” - Peter Clemenza
A Godfather line, quoted in Italy: Leave the gun, take the cannoli.
Pizza with salmon & caviar. Only in Italy!
Pizza with salmon and caviar — only in Italy.
Ristorante Adam ed Eva - Positano
Ristorante Adam ed Eva in Positano — one stop on the culinary journey.
Game, set, match - the Italians win!
High praise for chefs Cannavacciuolo and Nicola Somma: game, set, match — the Italians win.
I created this group to inspire so I’m gonna stick to my role despite the pain in my heart
Week one of the culinary adventure — NYC and Rome — paused to honor Maui's fire victims and recommit to the group's inspiring role.
Where are we?
A mystery travel photo: where are we?
LiGalli Restaurant - Positano
LiGalli Restaurant in Positano — one stop on the culinary journey.
We thought we were done…..and then they rolled up with this bad boy!
The kitchen kept surprising them — one more show-stopping course after they thought dinner was done.
Life Ristorante - Spanish Steps
Life Ristorante at the Spanish Steps — one stop on the culinary journey.
Mirabelle - Roma
Mirabelle in Rome — one stop on the culinary journey.
Porter House NYC
Porter House, NYC — one stop on the culinary journey.
Saga NYC
Saga, NYC — one stop on the culinary journey.
next time your in Manhattan treat yourself to sunset atop Ink 48 Hotel.
A travel tip: catch sunset atop Manhattan's Ink 48 Hotel if you love rooftop bars.
It’s the after sunset glow stratching over to the eastern side of the island where my property is located. Ast
A backyard photo of the after-sunset glow stretching over the island.
Witnessed the beauty of Waipio Valley for the first time today. Behind me is the largest flowing waterfall on
First visit to Waipio Valley, home of the Big Island's largest flowing waterfall.
▶ videoWait for it…..
A two-word teaser — 'Wait for it…..' — attached to an unseen photo or video.
Waking up to this beauty never gets old.
A sunrise photo caption: waking up to this beauty never gets old.
This one inspired me enough to share. Enjoy!
Sharing a Hawaii photograph from a world-class photography group that inspired him.
a vacation means that you are fully unplugged, devoid of responsibilities and every day is a blank canvas read
Reflections on their first pure vacation together in a year in Bora Bora with Lori.
Loving the overwater bungalows in Bora Bora with my girl.
Loving the overwater bungalows in Bora Bora with his girl.
I got a new hat tonight, Hawaiian style.
Got a new Hawaiian-style hat.
Bliss Island's Chef Joseph & our team are whipping it up tonight boy! Who's hungry?
Chef Joseph and the Bliss Island team whipping up dinner — who's hungry?
Excited caption after booking epic vacations for the year.
Excited caption after booking epic vacations for the year.