About Chef Egg

Chef Erik “Egg” Berlin is a Maryland based private chef, culinary instructor, and food demonstration specialist.

With a rare blend of formal culinary training, real-world experience, and a street-wise sense of attitude, entertainment value and humor, Egg has found a niche that allows him to stand out in a sea of cooking shows, viral videos, and amateur foodie blogs.

The cooking bug first got to Egg when he was just a kid, cutting his teeth on such shows as, Julia Child, The Frugal Gourmet, and The Cajun Cook - Justin Wilson. Even though he didn’t come from a family of cooks, somehow Egg always knew that he wanted to be a chef when he grew up.

Well-Rounded Experience

Having had cooking classes in middle school; he started working at cooking jobs when he was 14 years old. He found himself instinctively teaching the other employees how to cook pizza and easy snack bar food at the legendary music venue, Merriweather Post in Columbia MD. Soon after, at 16, he began working in his first real fine dining restaurant kitchen, which was a whole new world of learning and absorbing everything around him. In the next few years he would expand his understanding of the food business by working in various capacities of the hospitality industry. Always on the move, Egg was simultaneously working several jobs at once, including bussing and waiting tables, prepping, line cooking, bartending, catering, playing music and teaching others.

His time as a substitute teacher allowed him to sharpen his communication, planning, and preparation skills to his target audience – young people.

Egg’s formal culinary training started at age 17 in the HCAT program at Anne Arundel Community College. He then transferred to the University of Maryland Eastern Shore where he earned his Bachelor’s degree in Hotel and Restaurant Management. In his time at UMES he developed friendships and connections that led him into TV production and eventually on to produce the Cooking With Egg Show on the Access 26 station in Salisbury, Maryland. He later brought the show to Howard County’s Cable Access Channel 73.

Egg has also served as the private chef for Washington Redskin’s owner Daniel Snyder, cooking meals for his business associates and family. It was here where Egg matured professionally and learned more about how to deliver a high quality of service.

Recently, Egg has been working with Whole Foods Market as a culinary instructor while also creating unique culinary productions for leading food brands with his company Biologic Media. Egg also enjoys rocking out hardcore with his various musical endeavors.

What’s in a Name?

So, he’s not just teaching you how to cook with eggs? Well, Egg can whip up a pretty good omelette, but that’s not where he got the name. It’s actually a childhood moniker that was hung on him by his close friends. During the summer, all of the kids in the neighborhood would go up to the pool. During a lazy summer day of swimming, the bigger kids would often toss the little ones into the air to make cannonballs. Egg, being the smallest one of all, would curl up in a ball for the big splash. All the kids said he looked just like an egg. So, the name stuck and the rest, as they say - is cooking television history!

Passion and Joy

Egg brings a high level of energy and passion to his teaching. His infectious sense of humor, and natural way of interacting with people, allows him to instantly connect with his audience. His mission is to educate, entertain and inspire. He really wants young people to learn from his teaching, and he uses his off-beat humor as a way of keeping their attention, and to promote learning in a fun and engaging manner.

With his other passion as an accomplished drummer; Egg rocks out with his band and brings the whole vibe from the entertainment world into his cooking and teaching.

Egg is currently working on further projects, including his own network show, a college campus tour, and a merchandising campaign focused on providing quality cooking tools and materials, including chef jackets, hats, and aprons, as well as knife and cookery sets. He can also be seen as a guest chef on the Comcast Network’s - The Fretz Kitchen, and can be heard answering questions as the Executive Chef of the The Ed Norris Show on Baltimore’s WHFS Free FM, and also on Elliott in the Morning on DC101.The Cooking with Egg Breakfast Eggstravaganza is now available internationally as an educational resources package through the Learning Seed Company.

Future Vision

The one thing that Egg keeps his focus on is that he wants to be able to take his vision and share it with as many young people nationally and globally as possible. Every aspect of his education, experience, connections, and determination, fits together in his plan to get the show to a major network level.

Cooking with Egg
"It's Mmm TV"

Cooking With Egg is targeted to a niche audience of viewers – Young people, mainly in the
15 -25 age-range demographic, who are interested in music and entertainment, and anything with a cool, pop-culture vibe.

Aimed at middle and high school kids – to college students – to young professionals, the show is geared toward providing easy to understand, useful information and lessons about cooking, all while entertaining them with off-beat humor, a fast-paced style, and with the music, graphics, language, and an attitude they can relate to

Making Learning Fun and Easy

Chef Egg shows his audience simple ways in which they can prepare and cook snacks and full meals, in a limited amount of time, using a small area, and without breaking the bank. Chef Egg’s mission is to truly teach younger viewers the fundamentals of being in the kitchen, preparing food, and using specific tools and methods. He wants to show them how to actually cook, and wants to teach useful real life skills, such as, kitchen safety, that will benefit them in the future - not just give them recipes to blindly follow.

Cooking with Egg teaches the following…

	Basic Preparation and Cooking Techniques Sanitation and cleanliness - How to wash your hands properly; preventing cross-contamination of food and tools Picking the healthiest ingredients for a range of recipes How to shop for the freshest fruits, vegetables and meat Knife-handling tips for cutting and slicing Following directions; measuring ingredients accurately to create awesome food
	Easy to Prepare Recipes Creative Microwave Munchies, such as: S’mores, Swedish Meatballs, Cheesy Jalapeno Rollups, and Hippy Goo Balls Party Pizzas and Calzones using Homemade Dough and Everyday Ingredients Casseroles and comfort foods like Apple Pie, Cherry Turnovers, Chili’s, Soups and Stews, Shepard’s Pie and Chicken Pot Pie International Foods like Eggrolls; Enchiladas; Jamaican Beef Patties, Pho, Egg Drop Soup, Coconut Curry; Jerk Chicken; and Thai Lettuce Wraps
	From the Field to the Table How produce, meat and dairy goes from the farm/field to our table Treating the land and sea with love through sustainable use of natural resources Origins of food, recipes and culture