Name: Eric Peters
Position & Restaurant: Lead cook at Grit
Where are you from? Wichita, Kansas
How did you get into cooking? Watching my dad cooking at home. I went to culinary school in Austin, Texas: Le Cordon Bleu
What is the best thing about your job? Working with great ingredents
Who is your favorite cook/chef? My mentor Graham Dodds from Dallas
What kitchen tool/utensil could you not live without? Tongs. Most versatile tool in the kitchen
What is your favorite flavor combo? Fresh herbs and salt
Name three items in your fridge: Milk, sambal, bacon
Where do you get your best recipe ideas? The people I work with. Working with great chefs, bouncing ideas off each other creates the best recipes
What is the best meal you’ve ever eaten? The best meal I’ve ever had was shared with friends. It was the experience. But, the best thing I’ve eaten was a dry aged steak. Absolutely delicious.
What is the weirdest meal you’ve ever eaten? The weirdest thing I’ve eaten was either escargot or razor clams.
Personal specialties: I love cooking fish. Scallops and whole fish are what I’m best at.
Favorite midnight snack: Cereal – Honey Bunches of Oats
Favorite kitchen music: 80s rock band ballads
Who would you most like to cook for and what would you prepare? Anthony Bourdain. I’m not sure what I would make for him. I would be a little intimidated. But, maybe a whole pig with the help of Nick Reppond.
Where do you like to dine in Oxford? I’ve eaten at several places in Oxford, but Grit in Taylor is the best.
Favorite restaurant in the world: It is no longer open, but York Street in Dallas was amazing.
Aspirations: Well, I’m in school at Ole Miss majoring in Dietetics and Nutrition so that I can be a Registered Dietitian.
Fried catfish…eat the tail or no? I’m from the mid-west . . . we don’t eat the tail! 
