Rising Stars: Meet Erica Schwed

Today we’d like to introduce you to Erica Schwed.

Hi Erica, thanks for joining us today. We’d love for you to start by introducing yourself.
Hello! I am a private chef and food consultant currently living in Los Angeles. Although, if you told me 10 years ago that I would be a private chef, I would have said you’re absolutely nuts. To be honest, I’m not quite sure I even knew that was a viable career path at the time. It’s crazy how much the profession has really skyrocketed since the pandemic and its virality on social media.

I grew up in a food-obsessed family, to put it mildly, and always felt most comfortable in the kitchen. Watching my dad show his love best through roasting a chicken on a Sunday afternoon has always stuck with me. It’s when I first learned that love is a real ingredient that can be the difference between a great meal and a transformative one.

Cooking for friends and nourishing the ones I love through food has always been my greatest source of joy. But, when I initially contemplated a culinary career, I figured — Chef de Cuisine in a tall white toque OR an illustrious yet snooty food critic were my only options. I was rather misinformed. So, I continued working a 9-5 desk job at a company called Sakara Life while really just daydreaming about new recipes and what I would cook for dinner that night.

It wasn’t until 2019 when I decided to really pull the trigger on pursuing my dream of working in the food industry. After hosting supper clubs in both LA and my rooftop in NYC, and with the strong encouragement and validation from best friends, I applied and was accepted to Le Cordon Bleu London. Rewind to January of 2020. We all had plans, big dreams, and expectations for how the year would play out. I had a one-way ticket to London, 3 suitcases packed to the brim, and a Marylebone flat pre-paid for 6 months. I’m sure you can guess how this story played out — I did not make it to London with a global lockdown under way.

Anyway. I was living at home with my parents in Florida, jobless. In an attempt to not go completely and utterly mad, I took up tennis. A woman who I met at my morning tennis clinic referred me to cook for a lovely family up the road. Although I had never cooked professionally before, I felt a strong pull to take the job. It was entirely outside of my comfort zone, but as soon as I started I knew that it was meant to be.
I learned so much from that job. Namely, how much I enjoyed cooking privately. I was able to create strong relationships and delicious meals in the privacy of a beautiful home, clocking out around 9 pm. Not quite the same energy or hours in a restaurant kitchen. It felt like I had won the life lottery.

One client lead to another, which lead to another, which then lead to dinner parties, catering, and other private events. I had struck a real groove, and before I knew it, I was cooking for 30+ person events with no sous or dishwasher. Private chef life is glamorous until it isn’t, y’know? But the desire to learn in a professional setting never went away.

I ended up attending two culinary programs in Sicily, which both equally surpassed my expectations and wildest dreams. That chapter of my life was pure magic. The first program focused on the sustainability of fishing and farming, and the preparation of southern Italian seafood. The second was a masterclass on everything from butchery, pasta and bread making, to cheese production, and low-intervention wine. I learned a lot at both programs, but most importantly, I left with confidence and a sense of direction.

After returning to the States, I continued cooking for a couple of high-profile clients in Palm Beach, Florida, before moving back to Los Angeles. Through a friend of a friend, I was connected to my now manager, Laura Klein of Klein Kitchen (a bespoke private chef service). Before I knew it, I was working for some incredible clients in LA, which took me to the Hamptons for the summer season.

I now do a mix of part-time private chef work for repeat clients and private events. I am also interested in experiential dining, including dinner parties, pop-ups, and supper clubs. Beyond cooking, I love the art of hosting and interacting with my guests. A good meal is made even better by the environment in which it is enjoyed. Music, lighting, florals, tablescape, tablemates, etc.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
I feel as though when something is meant for you; there is a natural flow to the pursuit of your dreams. As The Alchemist taught us, when you really really want something, and it’s meant for you, the universe conspires to help you achieve it. That said, there were, of course, bumps in the road. But it was the unwavering feeling of purpose that allowed me to push past any obstacles in the way. 

As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?
I am a private chef and food consultant. I love to create. I love to combine art and food. We eat with our eyes, so it’s important to me that what I put on a plate is as visually beautiful as it is delicious. I love cooking seasonally and locally when possible. It’s very important to me to source from farmers and local independent markets. Quality is my top priority. 

I am incredibly proud of what I have been able to achieve in this industry after just 4 years. It has been a combination of following my intuition, leaning into my natural skills, and having people in my corner that really believe in me and my future. 

We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
Well lockdown really changed the game for Chefs across the world. There has been a great migration of Chefs from the restaurant industry into the private cheffing space. Better hours, better pay, more enjoyable work environment, most of the time that is. I also really like the front-of-house responsibilities of creating deep connections with my clients, so I love the ability to foster these relationships as a private chef. 

I also think that Covid taught us all how important our relationships and communities are. Furthermore, gathering together at a table to enjoy a delicious meal is the great equalizer. You can have different views religiously, politically, etc, but there’s something about breaking bread that sort of diffuses the tension. I love that food has the power to do that. 

Contact Info:

• Website: https://www.ericaschwed.com/
• Instagram: https://www.instagram.com/chefericaschwed/
• Facebook: https://www.tiktok.com/@ericaschwed