The VooDoo Chef Experience

Event Information

Get ready to Watch, Learn, and Taste your way through an unforgettable, high-energy culinary journey with Chef Erik. This interactive event blends bold flavors, chef secrets, and irresistible pairings into one epic evening.

The adventure begins with an amuse-bouche inspired by the ultimate brunch showstopper—Nashville Hot Chicken and Waffles with Bourbon Bacon Jam—a fiery, sweet, and savory bite that sets the tone for the night.

From there, travel south for a Florida-inspired twist on a Gulf Coast classic: Barbecue Shrimp Asada. The flavor exploration continues with Espresso-Rubbed Pork Loin, a perfect marriage of rich coffee notes and tender, juicy pork.

The finale brings a taste of Tampa’s heritage with Chef Erik’s spin on Boliche, a dish that first sparked his love for the city’s vibrant cuisine.
Each course is paired with a perfectly matched wine or custom-crafted cocktail, hand-selected by Chef Erik to highlight the bold profiles of 689 Wines, Tequila 512, and CoAqua Coconut Water.

Throughout the evening, Chef Erik will share his techniques, inspirations, and behind-the-scenes insights into the preparation of each dish—turning the kitchen into a stage and the audience into part of the show.

This is more than a cooking demo—it’s a celebration of food, flavor, and flair. Come hungry. Leave inspired.

Menu:
Amuse-Douche
Mini Waffle with Nashville Hot Chicken and Bourbon Bacon Jam
Sparkling Tequila Mimosa
Tequila 512 ~ CoAqua ~ Orange

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Barbecue Shrimp Asada
Chilled Watermelon Cube with Creole Feta and Balsamic Caviar ~ Bacon Wrapped BBQ Shrimp ~ Fire Roasted Jalapeno and Smoked Cheddar Cornbread ~ Agave Lime Butter ~ BRE

Six Eight Nine California White
Blend: Chardonnay/Sauvignon Blanc

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Espresso Rubbed Pork Tenderloin
Espresso Rubbed Pork Tenderloin ~ Saffron Cream Sauce ~ Sweet Potato & Black Bean Hash ~ Pea Puree

Submission – California Pinot Noir
Blend: 100% Pinot Noir

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Boliche
Tournedos of Beef ~ Chorizo Shallot Sausage ~ Carrot ~ Chiles ~ Crispy Jamon Serrano ~ Rich Red Wine Tomato Sauce
 

About Erik:

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 25 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.