My Mission

For over 30 years, I have had a passion for food. Actually it goes WAY further back than that, to when I was only 9 years old and one day, my Mother was sautéing onions in butter. I dropped what I was doing (making model airplanes) and rushed into the kitchen. "WHAT are you cooking?" I asked. "Oh, just onions, here give them a stir." she said as she passed me a wooden spoon, and there I was, mesmerized. Hooked forever on the luscious aroma of onions and sweet, unsalted butter. That flavor still gets to me today. Really gets to me. I don't do drugs; I do onions (sometimes shallots). Oh, and I've tossed all my wooden spoons. And cutting boards.Now, don't get me wrong, my mother couldn't tell a mirepoix from a maillard, but she was a great cook. She gave me many private cooking lessons over the years that followed. Ask me about beets.

That's when I started buying cookbooks, knives and all sorts of kitchen gear. I watched all the pioneers on TV; Julia Child, Burt Wolff, Jeff Smith, among many others. I started to copy their recipes, first to the letter, then occasionally with a single improvement. Then maybe two. I was buying healthy food, I was tasting and seasoning as I cooked. I was becoming a cook.

Then this wonderful British lady twice my age, gave me her favorite crêpe pan (rhymes with "step"). She had had it for 20 years before giving it to me, and I've had it at least 30 years. It is a cast aluminum affair with a coated, convex surface (looks like the roof of the Houston Astrodome) and a nice, hardwood handle. It makes the most wonderful, perfect crêpes. Well, anyway, that opened up a whole new avenue to me. Brunch. And wonderful brunches they were. That's when I started doing crêpes, blintzes, blinis, fruit carvings, elaborate canapés, finger sandwiches and quiches, tarts and meats of all descriptions like duck confit and halibut cheeks. Try them!

Learn to cook with confidence and a few tips & tricks.

From a professional standpoint, I have always sought perfection in every dish I produced. Over the years, I have worked in all sorts of places, from McDonald's (1966) to Emeril's (2005), flipping pizzas, flipping burgers and making stocks and sauces from scratch. But I've worked in other serious dining venues, too. And as I really got experienced, I was turning out beautifully-plated, world-class, healthy entrées with meticulous attention to detail, temperature, taste and presentation from all over the world. I was becoming a Chef.

Then, in 2004, with the help and support of my wonderful wife Minetta, I went to Le Cordon Bleu in Orlando and graduated with an Associate of Applied Science in Culinary Arts with honors with a 3.87 GPA, got into the Guinness Book of World Records, founded the world's first junior chapter of Les Amis de Escoffier Society and won First Place in their French Cuisine Cooking Competition in Orlando (among nine finalists). Then I graduated with honors (again) with a 3.94 GPA from Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona with a Bachelor of Arts in Culinary Management.I wrote a 100-page business plan to open a presently-closed restaurant in Melbourne, complete with marketing research and ROI calculations. Now all I need is $100,000.

And still, to this day, I still want to open my own restaurant, but even more important, I can show you how to produce these wonderful meals, individually tailored to your family's tastes, right in your own home. You'll leave the class with tons of information and even a printed course syllabus. And my Mom would be so proud.

Who is Chef Bob?

In Melbourne (Brevard County), Florida, I'm a relatively well-known (8 years now) Culinary Instructor, and Personal Chef, catering select dinner parties, teaching ten cooking classes and making my clients very happy since 1996. I give cooking classes and cater various small events by appointment. I always cook with healthy, honest, from-scratch ingredients and use authentic techniques. I've been on TV and in Florida Today several times.

What I Do:

EACH CLASS INCLUDES: Our 10-Page printed Syllabus, 3-hour lecture, demonstration, question and answers, one-on-one coaching and instruction, recipe research, recipes to take home, books recommended for further study, the latest in true nutritional research, food samples to take home from the class, local shopping resources, equipment and market resources from the Internet, including all the food for the class, helpful and informative tips and tricks, a little French and a lot of fun as we guide you through every step of a recipe.


Chef Bob Contact Information:
Telephone: 321-704-4910

Facsimile only: 321-259-4045
Address: 2668 Andrews Avenue, Melbourne, FL 32935

Get MAP!
Electronic mail chefbob@cfl.rr.com
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