Chef Erika Bongort

Chef Bongort has been a passionate participant in the foodservice industry for over 30 years, with experience ranging from hotels and catering to white tablecloth restaurants. She also has experience in retail food service, most recently as a cheesemonger for Whole Foods Market. Chef Bongort is a native of the New York metro area successfully receiving her AAS in Culinary Arts from Hudson County Community College in Jersey City, New Jersey. She went on to pursue her bachelor’s degree and achieved a B.A. in Hospitality and Restaurant Management from the New England Culinary Institute in Montpelier, Vt.

Chef Bongort's teaching philosophy is the following: " You must know the basics; the products, the taste, the composition, the textures, the science before anything else. Food is a medium for one's expression."

Chef Bongot expects students to have an open mind and a willingness to learn, to be serious, professional and respectful. She believes that going to school is only the first of many steps to growth. When not teaching or working Chef Bongort is a New York Rangers fan and avid collector of animation art.