Mike Erickson
  • 44, Male
  • Austin
  • United States
  • Connally High School - Pflugerville…
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FohBoh joined Mike Erickson's group

Understanding Portfolios for chefs and foodservice professionals

A group created to address the future benefits of online career portfolios for recruitment, job placement, networking, career planning, and career development.
Dec 30, 2011

Mike Erickson posted a group

Understanding Portfolios for chefs and foodservice professionals

A group created to address the future benefits of online career portfolios for recruitment, job placement, networking, career planning, and career development.
Dec 30, 2011

Mike Erickson joined Dana A. Romero's group


This group is for all cheeselovers and for those cheesemongers who are looking for a little insight in wine pairings and other cheese related issues.
Nov 29, 2010

Mike Erickson joined FohBoh's group

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Are you interested in having a voice and being part of the FohBoh Foodservice Industry Survey and Panel group? If you are, we are assembling a group of qualified participants and will compensate you for your ongoing participation. Just join here.
Nov 29, 2010

Profile Information

Culinary Arts Instructor
Connally High School - Pflugerville ISD
What best describes my company
Buying/Selling a Business, Career Advancement, Consulting, Discovering New Wines, Finding Investors, Learning, Making Friends, Networking
Mike Erickson is an Austin native. He is a graduate of the Culinary Institute of America in Hyde Park,New York where he received his degree in Culinary Arts and he also has a Bachelors degree in Food Entrepreneurship from Johnson and Wales University in Providence, Rhode Island,Sum C** Laude. His passion for food and wine began after working for Chef Allen Katz at his restaurant in Millbrook, New York while at the CIA and also while working for restaurateur Bob Burke at the Pot Au Feu restaurant in Providence, Rhode Island where he learned the Art of Sabre and Classical French Cuisine.

Upon returning to Austin after an eight year culinary quest in New England he went to work for The Driskill Grill where as a fine dining server he garnered five stars for his service from Dale Rice Two years in a row. He has worked for many Austin notables including The Driskill Grill, Star Canyon, Demi Epicurious, Whole Foods, Shady Grove and Tres Amigos. He is a past
Chef Instructor at Austin Community College and the Texas Culinary Academy where he taught the class Restaurant 401 in the student run restaurant Ventana, Garde Manager, Culinary Arts 101, and wine. He is currently the President and Founder of Chefolio.com an Austin, Texas based company. He just recently accepted the position of Culinary Arts Instructor in a local high school district to create a new vocational culinary arts program at the secondary level.

A member of the American Culinary Federation,Texas Chefs Association, World Association of Chefs Societies, past member of the International Association of Culinary Professionals and the Federation of Dining Room Professionals. He is also a Certified Hospitality Educator, C.H.E. and a Certified Food service Management Professional, F.M.P., Certified Dining Room Professional, CDP and Certified Associate Wine Steward and recently passed his Court of Master Sommeliers - Level 1 exam working towards becoming a Certified Sommelier.
Years in the Industry
25 years

Mike Erickson's Blog

Career Portfolios for chefs and food service professionals

Posted on July 21, 2008 at 4:35pm 2 Comments

Career portfolios are used to plan, organize and document education, work samples and skills. People use career portfolios to apply to college or training programs, get a job, get a higher salary, show transferable skills, and to track personal development. They are more in-depth than a resume, which is used to summarize the above in one or two pages. Crucial for portfolios in educational environments is a degree of reflection to take place on what is in the portfolio file.

Career… Continue

Comment Wall (23 comments)

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At 6:44pm on June 17, 2010,
Timothy M. "Chef" Kelly
Congratulations on the switch . . . you will experience a lot of "aha" moments when you relay/teach a high school student something that they have been wondering about . . . these aha moments are some of the best times of teaching high schools students . . . what I call . . . "Passing On The Passion"!!!
Just back from a 2-day Artisan Bread class at St. Phillips here on the East side of San Antonio . . . and I thought I knew it all . . . Chef Instructor McGinty put a whole new twist on creativity of some really simple breads for the high school Culinary classroom . . . all seemed to have a great time and took lots of samples back to families and friends!
Certification is a pain BUT . . . worth it in the long run. After 20 something years in the industry . . . I am still in the industry BUT on a whole different playing field! Have you had students yet OR will August be your first experience? If so . . . you are in for a whole new Culinary Experience that few ever have the chance to live!
Steve is not on FOH-BOH that I know of BUT he does great work! When it comes to competition he is almost always the one that is foremost on the list to upset!!! My students know his name even if they don’t know his face!!! Of course he has advantages that some of the other schools do not have BUT we are not going to let that stop us from heading toward the goal of getting Texas recognized in the National ProStart arena . . . among many other opportunities.
We welcome you among the ranks of Secondary Educators and look forward to swapping stories and information through whatever channels of communications work. Look forward to clinking glasses this summer at one point or another!
At 2:30pm on June 16, 2010,
Timothy M. "Chef" Kelly
Hey Mike,
When did you leave TCA? Congratulations on joining the ranks of Secondary Educators! You are going to have a blast . . . It's exciting to pass on your passion! Well, I was going to say that we will see you in a couple of weeks at the CETC Conference at The Cordon Bleu - BUT . . . I guess that is not true under the present situation . . . What about EXPO in Houston or FCSTAT Conference in Dallas - are you planning on attending either? Will communicate soon . . . By the way great photo of you and the little one.

At 8:44am on September 25, 2009,
Mike Erickson
Awesome! I am so proud of you. congratulations! That is a big deal and sounds like you landed a great job and opportunity. Research and development is always something I wanted to do,but hard in Austin to find jobs.

Let me know more about the product and keep in touch! Hope your family and life a getting all of God's blessings.

Culinary Regads,

Chef E
At 8:28am on September 25, 2009,
Joshua R. Scott
Hey Chef just wanted to drop you a message and let you know that I have taken a research and development position at a food manufacturer in California. I really love the job and just got my first product approved to go into Trader Joe's stores everywhere. Trader Joe's is an all natural/ organic type store. Thank you for all your training and help.
Keep in Touch

Joshua R Scott
At 8:44pm on July 9, 2009,
Bobby CC
hey chef just wanted to say ih
herd u moved to CA 301. how u like that? well ttul
At 5:21pm on April 23, 2009,
Joshua R. Scott
Hey Chef Erickson I'm all finished up with the externship in Vail and am back in town. I had a wonderful time in school and appreciate your help. Now I'm just looking for the right position. I'll definately keep in touch.
At 11:42am on December 28, 2008, Carl Muth said…
I have tons of Free resources for your students. My site helps operators start-up and run their businesses.

Carl Muth
At 5:41pm on November 30, 2008,
Joshua R. Scott
thank you for all that you have done for me in ferthering my education. All the best in Canada!!!
At 2:00pm on September 30, 2008,
Thanks for letting Suzy and I know about this site!
At 10:58pm on September 23, 2008, Judy "the foodie" Asman said…
Have you not been spending time with Jezebel? It's been a while since you've been on FohBoh. Hope you're well!




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