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About Fete Accompli

Fete Accompli draws on a wealth of culinary experience and traditions – with a focus on the best French technique – providing inventive, honest, colorful food.

512-7857563

Quincy@fetetexas.com 


Quincy Adams Erickson

About Chef Quincy Erickson:

Trained from birth to consciously think about food, she has always been curious and tenacious about this world of food that we live in.   “You are what you eat” is more than just a saying in her family.

About Chef Quincy Adams Erickson

Trained from birth to consciously think about food, she has always been curious and tenacious about this world of food that we live in.   (“You are what you eat” is more than just a saying in her family.)

She reads voraciously and owns over 2,000 cookbooks and books on food, most of which have been read from front to back and many of which are covered in sticky notes of ideas on how she would redo or change a recipe or technique.

In her 20’s, unable to get quality, whole grain, not processed foods, Quincy helped to start or was involved in food cooperatives.  When she moved to Austin, her first job was working at Wheatsville where she ended up running the deli, cheese, bakery, meat and wine departments.  Lucky  for her, she had a whole grocery store dedicated to great foods including local produce and meats and organically grown foods from around the world.  From this she cooked daily from scratch with much love for her customers.


From childhood, Quincy was exposed to conscious + adventurous eating.   Her mother, a dietician, the author of “Eat for the Health of It” and her father, a pediatrician taught Quincy that the first wealth is health.   Besides exercise and humor, the third side to this good health is eating consciously.


In 1998, her husband and 2 teenage children, Herrick and Arianna moved to Paris for a year, where Quincy attended Le Cordon Bleu Culinary School.  She graduated with Le Grande Diplome, in pastry and cuisine.



When she returned, Quincy started and ran for 7 years, with her friend, Karen Farnsworth, the highly successful  Amuse Bouche Catering.   Three years ago they closed the company and Quincy started Fete Accompli Catering.   Fete has now expanded to selling products at the Downtown Farmers’ Market.   She also has started a line of puddings, that utilize her imagination and seasonal products.

Look for many articles that have been written about the foods from Wheatsville, Amuse Bouche and Fete Accompli.   Quincy has been covered in The Austin American Statesman (including two articles written by Quincy on her time in France), Texas Monthly Magazine, The Austin Chronicle, Tribeza Magazine, Rare Magazine, Austin Monthly Magazine, Austin Home Magazine and on the cover of Austin Women’s Magazine.


And finally, we are only as strong as our whole community and for that reason when time allows, Quincy has been and is still very active in our community.   The Chronicle awarded her 2008 Best Female Chef Community Asset and has been named in the Statesman’s Fortunate 500 since inception.

 

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Website by Herrick Erickson-Brigl, Hericksonbrigl@gmail.com, template by Dreamweaver-Templates.net