Chef Erika Bongort is a native of Northern New Jersey. I graduated with honors with an AAS in Culinary Arts from the Culinary Arts Institute of Hudson County Community College in Jersey City, New Jersey as well as a bachelor’s degree in hospitality and Restaurant Management from the New England Culinary Institute in Montpelier, Vermont. My career spans over 35 years working for several companies. My varied roles in the industry include corporate trainer, kitchen management as well as a culinary educator. Currently, I am employed by a zero-waste, organic food start-up here in Austin, Texas. I am an active member of Les Dames d’ Escoffier, the Austin, Texas Chapter. A Certified Cheese Professional with the American Cheese Society, Certified Cider Professional with the American Cider Association. Other certifications include a ServSafe Certified Instructor/ Proctor in Food Safety, as well as ServSafe Allergen Certified.