Join the VooDoo Chef, Erik Youngs, for an Experience of epic proportion…as VooDies Unite! Enjoy a evening of VooDoo-fied flavors paired with amazing libations! And you never know which of the VooDoo Chef’s friends are going to pop in…
VooDoo’s Bourbon Belly Mac
VDC Magic Belly, Candied Bacon, Velveeta MNC, VDC Smokehouse, Waffle Cone
Beer, Lime, VooDoo Burn
VooDoo Bulgogi Cheese Steak
Bulgogi, VooDoo Red Kimchee, American Cheese, Amoroso Roll
VooDoo-fied Green Tea
Green Tea, Agave, Tequila, VDC DeJa VooDoo 2018
Trinidadian Chicken Curry
Chicken, Garlic, Ginger, Curry, Coconut Milk, Lime, VooDoo Chef Fuel
VooDoo Chef’s Watermelon Fire Water
Watermelon, Bourbon, Lime, FIRE!
Let’s Make Whoopie (Pies)
Erik Youngs has over 30 years experience in the Foodservice Industry, and has been a Culinary Educator for the past 21 years. The National Restaurant Association Educational Foundation awarded Erik with the prestigious James T. Maynard Excellence in Education Award presented to the top culinary educators in the nation. Erik also operates a consulting business working with restaurants in areas including recipe creation and standardization, staff training and development, and menu development. Erik is also the owner of Let’s Do Gourmet, a gourmet seasoning and sauce company most know for its VooDoo Chef Brand. VooDoo Chef Sauces and Seasonings were named the Official Sauce & Seasoning of Tampa’s Gasparilla Pirate Fest! shortly after their introduction into the market place. Most recently, Erik founded the VooDoo Krewe and VooDoo Chef Foundation, both of which are geared towards providing Culinary scholarship to high school seniors and providing food to the less fortunate. Erik currently resides in Tampa with his wife and daughter.
Joining the VooDoo Chef:
Chef Michael Moench, Dean of Culinary for Keiser University Center for Culinary Arts
Chef Timothy Kielich, Regional Culinary Specialist for Club Corp and Executive Chef of East Lake Woodlands Country Club.