Photo: Barney Taxel
Eric Williams Executive chef and owner Momocho
With an on the job culinary education that started 22 years ago, Eric Williams likes to say that he opened Momocho, the popular modern Mexican restaurant in Ohio City, so no one could boss him around anymore. He started his career in a pizza shop, worked as a line cook around town, and has done every kitchen job from manning the fry station to washing dishes. Williams put in time, earning his stripes and his scars, at a number of great local restaurants including Lopez Bar and Grill, (formerly Lopez Y Gonzalez), Moxie, Johnny Mango, and Keka, a small Spanish/Mediterranean bistro in Ohio City, where he was chef in the mid 90's. He fell in love with the neighborhood, along with the woman who became his wife, and started dreaming of having his own small restaurant there where he could make the kind of Latin food he loved to eat. Eventually he found the perfect space- the old Fulton Bar and Grill- and Momocho became a reality in April 2006.
Reviewers have had high praise for his innovative menu and a steady stream of customers keep the tables filled and the energy buzzing. Williams gives much of the credit for that his staff. In fact one of them- Justin Herl cooked his way to the final heat of the Fabulous Food Show Sous Chef competition.
Fabulous Food Show: When did you know you wanted to cook professionally?
Eric Williams: I had always had a job in the kitchen and used my skills to survive. [With] each job I learned more and was able to advance.
FFS: What is it that got you "hooked" on this crazy profession?
EW: Instant gratification. Not many jobs out there allow you to see the fruits of your labor instantly. [Also] knowing you created something and the customer enjoyed it, and the camaraderie with the staff.
FFS: Of all the things you're doing now, what's your favorite part of the job, the moment when you're glad you do what you do?
EW: Walking the dining room of my restaurant on a busy night and talking to guests. It’s the pay off for the years you put into learning your craft, long hot hours in the kitchen, [and lots of] crunching numbers.
FFS: Have you got one bit of advice for home cooks?
EW: Try something new or experiment, whether its a new type of food or cuisine or a new recipe. Also use good ingredients.
FFS: 5 great ingredients home cooks should keep on hand?
EW: kosher salt, whole black peppercorns, fresh herbs, good olive oil, and fresh not frozen proteins [i.e. meat, poultry, fish].
FFS: 3 kitchen tools/gadgets/accessories every home cook should have?
EW: A heavy bottom stock pot, a peppermill, cookbooks.
FFS: It's your day off. What's your idea of the perfect meal to have at home?
EW: My mom’s food! Chicken under biscuits: she roasts and pulls a chicken and then makes a cheesy cream stew concoction; makes fresh homemade biscuits and puts them on top; and bakes the whole thing casserole style; and serves with sides of green beans and applesauce. Out of this world!.