Training: “I received a full scholarship through Princess Cruises and trained at the National Sea Training College, part of the University of London culinary department. I transferred to the University of Nottingham to complete my hotel restaurant management degree.”

Favorite type of cuisine: “Having worked on the cruise lines for so many years, and visited 56 countries, I would have to say that I do not have a real favorite. I just love trying to reinvent old recipes from different worlds, and create new looks to them.”

What inspired him to become a chef: “I grew up in the restaurant world—my father was always on the cutting edge when it came to inventing new concepts. He was also an artist and an author, so he was my inspiration not only with food but in the way I look at life.”

Highlight of his career: “The highlight of my career was having been the private executive chef to the man who invented the bar code and who also owned the country club that some basketball player by the name of Michael Jordon visited almost daily in the summer—nice guy, great tipper.”

Advantages of working with Erickson: “The quality of life! I have never had weekends off, and so it’s great for the family and gives me a chance to not only coach soccer, but to be at the games as well. It also gives me the opportunity to make a real difference in the lives of the people I serve.”

What he enjoys doing in his free time: “Its all about the kids—soccer, basketball, track, table tennis, and great bike rides and great picnics.”

Chicken Daniela
(single serving)

Ingredients