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Eric Akis

Eric Akis

Eric Akis has been food writer for the Victoria Times Colonist since 1997. His recipe- and cooking-tip rich columns are published Sundays and Wednesdays.

Eric also works as a food consultant, providing services such as recipe development, food styling and food photography.

Prior to becoming a food writer and consultant, Eric had a successful professional culinary career, working 15 years as a certified chef and pastry chef in fine hotels, catering businesses, bustling restaurants and other food operations.

Eric is the creator of the Everyone Can Cook cookbook series, published by Whitecap Books, which has seven titles. In 2015, Appetite by Random House published his eighth book, The Great Rotisserie Chicken Cookbook.

In 2014, Eric received an Alumni Achievement Award from the University of Victoria for his career achievements since attaining a Certificate in Business Administration from that university in 1996.

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Recent Work by Eric

Eric Akis: Rib-sticking Pulled Pork Mac and Cheese a super treat for Game Day

Eric Akis: Rib-sticking Pulled Pork Mac and Cheese a super treat for Game Day

Perfect for Super Bowl-watching, this rich casserole layers cheesy pasta over shredded meat.
Eric Akis: Hand-peeled shrimp tasty alternative in seafood cakes

Eric Akis: Hand-peeled shrimp tasty alternative in seafood cakes

Tender shrimp cakes are fried until golden and served with a zesty, easy to make aioli
Eric Akis: Curry-spiced samosas are baked, not fried

Eric Akis: Curry-spiced samosas are baked, not fried

Serve these curry-spiced, vegetable-filled samosas as part of an Indian-style meal, or as a snack/appetizer, perhaps during the upcoming holiday season. T
Eric Akis: Mashed cauliflower subs for potato in this salmon dish

Eric Akis: Mashed cauliflower subs for potato in this salmon dish

Baked salmon is topped with a tangy and aromatic sauce of lemon juice, honey and ginger and served with mashed cauliflower.
Eric Akis: Chicken Yassa blends French and Senegalese cuisines

Eric Akis: Chicken Yassa blends French and Senegalese cuisines

This Senegalese-style chicken is marinated, seared, smothered in a lemony, caramelized onion mixture, and baked until very flavourful and tender.
Eric Akis: Shepherd's pie and twice-baked potatoes make a tasty combo

Eric Akis: Shepherd's pie and twice-baked potatoes make a tasty combo

Large baking potatoes, baked until tender, are hollowed out, filled with a shepherd’s pie-style filling, topped with cheesy mashed potatoes, and baked until golden and delicious.
Eric Akis: Mushroom sauce packs flavour into B.C. lingcod dish

Eric Akis: Mushroom sauce packs flavour into B.C. lingcod dish

Roasted B.C. lingcod fillets are topped with an easy-to-make mushroom sauce flavoured with thyme and garlic, and served with potatoes and broccoli.
Eric Akis: Chicken with apple, walnut dressing a hearty fall meal

Eric Akis: Chicken with apple, walnut dressing a hearty fall meal

Chicken thighs, seasoned, roasted and served with pan gravy and a dressing flecked with bits of vegetables, apples and walnuts make for a perfect fall meal.
Eric Akis: Make-ahead recipes to lessen the load on Thanksgiving

Eric Akis: Make-ahead recipes to lessen the load on Thanksgiving

Gravy base and mashed potato bake can be prepared the day before, lessening the workload on the day of the big meal
More work by Eric >