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Multiteria

Multiteria

Lead By Design

  • COVID-19 Resources
    • Product Solutions
      • COVID Acrylic Barriers
      • Safe-Rail Traffic Barriers
      • Food Shields
    • K12 Product Solutions
  • Home
  • Process
  • Products
    • Serving Lines
      • M-Power
      • Essence
      • Meritage
    • Kiosks
      • Retail XTension
      • Lunch-Time Meal Transport Cart
      • M-Power
    • Food Shields & Barriers
      • Food Shields
      • COVID Acrylic Barriers
      • Safe-Rail Traffic Barriers
    • Screen Walls & Traffic Rails
      • Safe-Rail Traffic Barriers
      • Screen Walls Traffic Rails
    • Merchandising
  • Resources
    • Ask the Expert
    • Blog
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    • KCL CADalog
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Chef Eric Cartwright

December 31, 2018 Mary Sauer

As a chef I love being able to share my knowledge with others so that they can grow and develop. Whether it be staff members or customers, it is why I “do what I do” when others can be successful.
Exec. Chef Eric Cartwright

Biography


Chef Eric Cartwright, CCC, is executive chef at the Ivy Award-winning Campus Dining Services at the University of Missouri, where he oversees menu development and quality control, as well as staff training and development programs. Originally from Gloucester, Va., Cartwright decided on a career in culinary arts as a teenager and went on to receive formal culinary training at Johnson & Wales University in Charleston, S.C. He continued to build his skills and knowledge through sous and executive chef positions at restaurants in the Mid-Atlantic region, including the five-diamond Dining Room at Ford’s Colony Country Club in Williamsburg, Virginia. Cartwright entered collegiate dining in 2000 at the nationally recognized Dining Services at Virginia Tech, where he served as sous chef and later executive chef for the university’s Personal Touch Catering service.

Chef Cartwright was a member of Hormel Foods inaugural Culinary Enrichment and Innovation Program in 2008. Cartwright is active in the Central Missouri Chapter of the American Culinary Federation, and assists with career-building activities for a nearby high school. He maintains a focus on sustainability by working closely with local producers and participating in a comprehensive university composting and biodiesel program. In 2015 Cartwright was appointed to the Missouri State Committee of Dietitians as an at-large member.

In 2010, the ACF-Central Missouri Chapter recognized Cartwright as Chef of the Year. He has successfully earned gold and silver medals in ACF sanctioned competitions and in 2014 was the Grand Prize winner in Custom Culinary’s “Think Fresh” soup contest.

Rapid Fire Q&A     Recipes

RAPID FIRE Q&A

How do you incorporate the sustainability movement into your menu offering?

Here at the University of Missouri we work closely with numerous local agricultural producers to provide the best, freshest product we can for our customers. Many of these producers use time honored methods of farming that care first and foremost about the land they are entrusted with. Ultimately their methods lead to sustainable practices and produce the highest quality products.

What do you enjoy most about being a chef?

Being able to share my knowledge with others so that they can grow and develop. Whether it be staff members or customers, it is why I “do what I do” when others can be successful.

What are your specialties as a chef?

By no means am I an expert, but I have an insatiable passion for regional Mexican cooking. I’m always learning more and love to utilize the cuisine any chance I get.

What has been one of your biggest challenges in your career?

Learning how to execute a passion and vision of excellence through others. It is one thing to prepare a dish yourself, but when you have to rely on many staff members across campus to deliver the results, it is essential that they “buy into” the vision. Learning how to motivate people to achieve high results and recognizing that I cannot do it all myself proved a hard lesson at times, but ultimately the payoff is well worth it.

Chef Favorites


Grilled Shrimp & GritsHere at the University of Missouri we work closely with numerous local agricultural producers to provide the best, freshest product we can for our customers.

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January 26, 2021: Lakeside and its manufacturing facilities have remained open during the COVID pandemic. We are dedicated to provide the products you need to remain or become operational during this crisis. While we are running at full capacity and are working toward maintaining our Word Class lead times, some dates may be affected by COVID events beyond our control. If we do need to adjust a committed lead time, we will do our best to give you up to date delivery times. Thank you in advance for your patience. Together we will get through this crisis. Please contact us at 800-558-8565 with any questions or visit our COVID-19 Resources Page. Dismiss