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Our conversation with Chef Eric Adjepong was held in front of a live\\xa0audience at the Bermuda Underwater Exploration Institute (BUEI)\\xa0as part of Bermuda Restaurant Weeks 2020.\\xa0Chef Eric was in Bermuda to cook several meals as part of Restaurant\\xa0Weeks with the highlight being the Bermuda Culture and Heritage Dinner. Chef Eric talks about the special menu he planned with local chefs from\\xa0Bermy Eats\\xa0featuring locally harvested foods and unique Bermuda flavors (12:22).\\xa0During our talk you\\u2019ll also hear Chef Eric mention his thesis that he wrote while attending the University of Westminster for his Masters.\\xa0Part of the research of his thesis took him to Ghana and ultimately helped him down the path to cooking the West African cuisines that he loves. (20:42). Chef Eric has made his thesis available for the public through the Bermuda National Library.\\xa0Chef Eric was a finalist on Season 16 of\\xa0Bravo\'s Top Chef\\xa0and will be returning for Top Chef Season 17 AllStars, premering March 19th on Bravo. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style.\\xa0Chef Eric will be opening his first restaurant\\xa0On The Double\\xa0at the famed D.C Food Hall Union Market in Spring 2020. Co-founder of\\xa0Pinch & Plate\\xa0alongside wife and decorator Janell Adjepong. Prior to launching Pinch & Plate, Eric cooked in several Michelin-starred restaurants in New York after graduating with degrees in culinary arts and nutrition from Johnson & Wales, one of the country\'s premiere culinary universities. He also holds a Master of Public Health in International Public Health Nutrition from the University of Westminster in London.