Training: Johnson & Wales University, College of Culinary Arts

Favorite type of cuisine: Italian

What inspired him to become a chef: “I worked in a restaurant since I was 12 years old. I loved the rush of organized chaos and the fact I was always allowed to eat.”

Where he worked before Erickson: “When I got out of culinary school, I worked in Atlantic City as a gourmet Italian chef in Trump Plaza. And then I went and worked for business dining, for Flick International at Bristol-Myers Squibb in New Brunswick and at Johnson & Johnson—wherever they sent me. I was in the World Trade Center; I was all over with them.”

Advantages of working with Erickson: “Everyone that I’ve worked with here at Seabrook is really committed to what they’re doing here—it’s a real friendly atmosphere. But I’d have to say the best things are the hours and the people you work with. And the residents—the residents are tremendous. I love the residents, I have a good relationship with all the residents here. I enjoy coming in to work every day.”

What he enjoys doing in his free time: “I have a German Shepherd dog, so I take him to the beach. I take a muay tai kick-boxing class. I go to the gym, I exercise, I like to lift weights.”

Osso Buco
Serves 3-4 people

2 tbsp. olive oil,
6 two-inch thick veal shanks, ½-¾ lbs. each,
3 medium carrots, peeled, cut into ½ inch dice,
1 medium onion, cut into ½ inch dice,
1 celery rib, cut into ½ inch dice,
2 garlic cloves, minced,
3 anchovy fillets, mashed,
1 cup dry white wine,
1½ cups veal stock,
1 orange juice and zest,
1 lemon juice and zest,
1 cup drained Italian plum tomatoes, chopped coarsely,
1 bouquet garni,
2 fresh sprigs of sage,
2 fresh sprigs of thyme,
1 bay leaf wrapped with leek and tied,
2 tbsp salt
1 tbsp ground black pepper