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Multiteria

Multiteria

Lead By Design

  • 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
  • Resources
    • Rep Locator
    • Inspiration Portfolio
    • Multiteria Advantage Brochure
    • Product Line Guide
    • Project Workbook
    • Project Management
    • Installation Support
    • Videos
    • KCL CADalog
    • Blog
    • Quick Access
  • Projects
  • Contact

Chef Eric Cartwright

December 31, 2018

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

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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