Soul Kitchen - Nevada

[Guest guest]

Eric Stewart does not shake hands. Rather than doing so, he salutes, saying, “I can’t shake hands, it’s impolite.” Stewart, 42, is the lead cook for evening meals in the Hazel M. Wilson Dining Commons. He has been a member of the UNLV Dining Commons staff for the past three years and was promoted to lead cook in Spring 2007. Talking to Stewart is like listening to a mystic sage. His white beard and kind eyes help to further perpetuate this aura. He was raised in Los Angeles and born into a family that redefines diversity. His father, Albert Yabo Stewart, was a nationally recognized Bantu artist. He also practiced photography and writing, as well as being a social activist. “He honed his creative writing at UNLV,” Stewart said. Stewart’s mother, Jeanne Turenne, met his father in Los Angeles and the couple moved to Las Vegas in 1971. She studied history, theology and English at UNLV. “She had

me read all of Shakespeare’s plays so that I’d have a better outlook on life. Othello was my favorite,” he says. Stewart’s culinary career started at the age of 10. Every day before school he would crack enough eggs to fill two five gallon buckets. At the age of 12, he started experimenting in the kitchen. (His parents’ other children brought the Stewart family to nearly 20 total.) The fierce competition for his mother’s meals pushed him to be resourceful and creative. His passions in life are food, music and spirituality. His vast knowledge of world religions influences and dictates his cooking styles and practices. Stewart follows what he calls the “Moses Diet,” “My diet is straight out of the Old Testament,” Stewart said. “When you eat humble food, you become a humble person.” His knowledge of religious dietary restrictions comes from cooking for family, friends and personal research. While working at a restaurant, he was

required to study eight religious texts over eight weeks and be well versed in food allergies. The chefs and staff of the Dining Commons associate Stewart with meticulousness. “There is no gray area in his cooking,” says Dining Commons Director Kevin Fuchs. Each knife and cooking utensil he owns is used for a specific food. He has designated knives for vegetables, cheese and all types of meat. If one of his utensils comes into contact with a food it’s not intended for, he replaces the tool. His least favorite knife is the “pork knife.” It’s wrapped tightly in saran wrap and sports a green handle. “The green handle is kind of a joke, it represents the greed of money associated with government swine,” Stewart said. Stewart practices a no mistake policy for clientele with special diets. He takes food allergies and vegan/vegetarian diets seriously. “Our vegan and vegetarian meals are just that, all the way,” Fuchs said. He

cares deeply about people enjoying his food. “I always check the garbage at the end of the day to see how well my food sold,” Stewart said. “I love what I do, it’s my way of giving something back to humanity. It is an honor to serve the people that come through those doors everyday.” Stewart takes values from various cultures and religions, including Rastafarianism and Islam. He lives by his own spiritual guidelines as well. “Women are at a higher level than men. Heaven lies at the feet of women while men are one step higher than the beast.” He does not shake the hands of women out of respect. Music has always been an integral part of his life. His body of work includes 11 albums. His current work could possibly bring him a record contract. His smooth reggae sounds will soon be available online but Stewart will give copies to anyone who is interested. Just ask for him at the Dining Commons. He aspires to open his own

restaurant that combines food, music, and culinary instruction. He wants to bring people together with food saying, “When it comes down to it, everybody eats.”Peter H

 

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[Guest guest]

Nice to see that he takes it all so seriously.

 

It's a pity he doesn't believe in equality though

 

Jo

 

 

, Peter VV <swpgh01 wrote:

>

> Eric Stewart does not shake hands. Rather than doing so, he

salutes, saying, " I can't shake hands, it's impolite. "

> Stewart, 42, is the lead cook for evening meals in the Hazel M.

Wilson Dining Commons.

> He has been a member of the UNLV Dining Commons staff for the

past three years and was promoted to lead cook in Spring 2007.

> Talking to Stewart is like listening to a mystic sage. His white

beard and kind eyes help to further perpetuate this aura.

> He was raised in Los Angeles and born into a family that

redefines diversity. His father, Albert Yabo Stewart, was a

nationally recognized Bantu artist. He also practiced photography and

writing, as well as being a social activist. " He honed his creative

writing at UNLV, " Stewart said.

> Stewart's mother, Jeanne Turenne, met his father in Los Angeles

and the couple moved to Las Vegas in 1971. She studied history,

theology and English at UNLV. " She had me read all of Shakespeare's

plays so that I'd have a better outlook on life. Othello was my

favorite, " he says.

> Stewart's culinary career started at the age of 10. Every day

before school he would crack enough eggs to fill two five gallon

buckets.

> At the age of 12, he started experimenting in the kitchen. (His

parents' other children brought the Stewart family to nearly 20

total.) The fierce competition for his mother's meals pushed him to

be resourceful and creative.

> His passions in life are food, music and spirituality. His vast

knowledge of world religions influences and dictates his cooking

styles and practices. Stewart follows what he calls the " Moses

Diet, " " My diet is straight out of the Old Testament, " Stewart

said. " When you eat humble food, you become a humble person. "

> His knowledge of religious dietary restrictions comes from

cooking for family, friends and personal research. While working at a

restaurant, he was required to study eight religious texts over eight

weeks and be well versed in food allergies.

> The chefs and staff of the Dining Commons associate Stewart with

meticulousness. " There is no gray area in his cooking, " says Dining

Commons Director Kevin Fuchs.

> Each knife and cooking utensil he owns is used for a specific

food. He has designated knives for vegetables, cheese and all types

of meat. If one of his utensils comes into contact with a food it's

not intended for, he replaces the tool. His least favorite knife is

the " pork knife. " It's wrapped tightly in saran wrap and sports a

green handle. " The green handle is kind of a joke, it represents the

greed of money associated with government swine, " Stewart said.

> Stewart practices a no mistake policy for clientele with special

diets. He takes food allergies and vegan/vegetarian diets

seriously. " Our vegan and vegetarian meals are just that, all the

way, " Fuchs said.

> He cares deeply about people enjoying his food. " I always check

the garbage at the end of the day to see how well my food sold, "

Stewart said. " I love what I do, it's my way of giving something back

to humanity. It is an honor to serve the people that come through

those doors everyday. "

> Stewart takes values from various cultures and religions,

including Rastafarianism and Islam. He lives by his own spiritual

guidelines as well. " Women are at a higher level than men. Heaven

lies at the feet of women while men are one step higher than the

beast. " He does not shake the hands of women out of respect.

> Music has always been an integral part of his life. His body of

work includes 11 albums.

> His current work could possibly bring him a record contract. His

smooth reggae sounds will soon be available online but Stewart will

give copies to anyone who is interested. Just ask for him at the

Dining Commons.

> He aspires to open his own restaurant that combines food, music,

and culinary instruction. He wants to bring people together with food

saying, " When it comes down to it, everybody eats. "

>

>

>

> Peter H

>

>

>

>

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sign up for your freeaccount today.

>