Norbest, a leading foodservice and retail turkey processor recentlynamed Chef Eric Eisenberg, at left, as their Corporate Chef Consultant. The announcement wasmade by Robert Wangerien, Norbest Senior Vice President of Sales and Marketing.
Chef Eisenberg will support Norbest through a variety of foodservice and retailactivities including recipe development, as a social media contributor and as the “oncamera” culinary representative of Norbest Turkey on local market television. “We’rethrilled to have Eric on the Norbest team,” stated Wangerien. “His training, award-winningbackground and dedication to serving delicious, high-quality meals make him avaluable asset to both our foodservice and retail audiences,” Wangerien continued.
A graduate of the Le Cordon Blue Ecole de Paris, France, Eric is a native NewYorker with an extensive background in haute cuisine. He spent much of his earlyculinary career in the Seattle area and was the owner of the renowned Relais restaurantin Bothell, Washington. There, Eisenberg leaned on his French training to produce mealsthat earned him a reputation as one of Seattle’s most distinguished chefs.
After he sold the restaurant in 2001, Eisenberg found his way into the healthcare arena bringing his unique culinary perspective to dispel the reputation that“hospital food” is bad food. In 2008, Chef Magazine named him one of the Top 5 Chefsin the country because of this work.
Founded in 1930, Norbest is an association of over 40independentWestern state turkey growers and allied companies united to provide exceptionalturkey products to the foodservice industry.