The VooDoo Chef Experience

Event Information

Get ready to Watch, Learn, and Taste your way through an unforgettable, high-energy culinary experience with Chef Erik Youngs. This interactive event blends bold flavors, chef-driven techniques, and unforgettable bites into one epic evening.

Celebrate National Burger Day with a Certified Executive Chef in true VooDoo fashion—a feast like no other.

Join Chef Erik for a one-of-a-kind night where culinary creativity meets VooDoo indulgence. The evening kicks off with the Breakfast Katsu Milk Bread Burger—a bold brunch-inspired creation for those who never play it safe.

Next, dive into a reimagined surf-and-turf experience with the Bayou Burger—a savory, spice-driven masterpiece layered with the flavors of a Creole fish camp boil and that signature VooDoo kick.

Finally, we bring it home with the ultimate American classic. Whether it reminds you of a backyard BBQ or that favorite local haunt you hit at the end of a long shift, nothing hits like a perfectly executed double smash/double hand drip burger—stacked, dripping, and finished with American nostalgia on a garlic butter–toasted potato bun, topped with Fatboy pickles and ketchup.

This specially curated menu is designed not just to satisfy—but to ignite your palate with bold, VooDoo-inspired flavor. Each course is paired with a VooDoo Chef Signature Cocktail, crafted to elevate every bite.

Throughout the evening, Chef Erik will share his techniques, inspirations, and behind-the-scenes insights—transforming the kitchen into a stage and the audience into part of the performance.

This is more than a cooking demo—it’s a celebration of flavor, energy, and the art of the burger.

Come hungry. Leave inspired.
Worship the Flavor.
 

Menu:

Breakfast Katsu Milk Bread Burger
A no-holds-barred brunch build that hits like a headliner. Crispy pork katsu and a hard-seared 80/20 smash patty stack up with melted American cheese, thick-cut bacon, and a perfectly runny egg. Finished with a tangy-sweet tonkatsu glaze and fresh shaved cabbage for crunch—then brought home with a rich Maple Bourbon Aioli that delivers just the right kick. All of it rides on a buttery, pillowy Japanese milk bread bun that soaks up every drop of flavor.
Cold Brew Old Fashioned
Blue Note Bourbon ~ Cold Brew ~ Demerara Syrup ~ Bitters ~ Orange ~ Luxardo Cherry

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The Surf and Turf
A custom blend of chuck, brisket, and short rib, seasoned in VooDoo Chef’s NOLA spice and seared to perfection. Crowned with New Orleans–style bacon-wrapped BBQ shrimp and melted Comté cheese, then finished with warm garlic-lemon butter and VDC’s signature FOMO Sauce. Served alongside crisp corn fries and roasted fingerling potatoes.
A refined take on a New Orleans boil—VooDoo, dressed for the occasion.

Bayou Margarita
Bright tequila, fresh lime, and agave shaken ice-cold with a citrus-NOLA rim. Built to cut the heat, balance the butter, and keep the party rolling. VooDoo like we do.
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VooDoo Chef’s Classic with Cheese
Double Smashed, Double Hand Drip on GBPB

Erik Youngs, CEC, also known as the VooDoo Chef, has over 35 years of experience in the Foodservice & Hospitality industry and currently works full-time as a Culinary Teacher at a public school in Hillsborough County. For over 28 years, he has been as a Culinary Educator and mentor in the seventh largest school district in the nation. He has worked at several different public schools and has made an impact on many students lives throughout Hillsborough County.
In every dish he makes, Erik incorporates his zingy signature edge by blending a passion for flavor and a love for rock n’ roll. Centered around his “Five Food Groups: Butter, Bacon, Caffeine, Carbs, and Bourbon,” Erik has a unique approach to cooking. After years spent in industry kitchens and teaching in the multiple classrooms, educator and mentor, he has fine-tuned this approach to food with VooDoo-fied cooking methods and rock star recipes. This inspired him to create his own signature seasonings and sauces, available to purchase on VooDooChef.com. In addition to cooking for fun and work, Erik also volunteers with local schools and organizations to serve people in need.
Driven by his two passions for education and the Foodservice & Hospitality industry, Erik created a foundation to make a difference and a long-lasting impact within the community. When Erik is not teaching in the classroom or spending time with family, he is focused on supporting the community through The VooDoo Chef Foundation. He is a dedicated leader and mentor within the community, and he is on a mission to provide for students and families who are in need.
Erik works with educational partners and local businesses to create culinary and education programs that are impactful and help create a viable workforce. He also hosts fundraisers and events to raise money to support the mission of the VooDoo Chef Foundation, which includes granting culinary scholarships to high school students in need. Erik makes a huge impact on lives through food, education and connection.