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Cooking Classes |
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Baking |
Italian |
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bar-b-que |
pizza |
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Garnishing |
sauces |
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grilling |
sauté |
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healthy |
stir-fry |
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indian |
wine |
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Here's
how it works:
All classes are booked on an appointment basis. There
is no established schedule. The classes last 3 hours, include a
syllabus and recipes and lists of helpful tips and tricks. Classes are
limited to four people and the $75 (per person) cost includes the food we'll
be cooking (and eating) in the class. Wine appreciation classes are
$100 per person (with a minimum of 4 people per class) and include the cost
of wine
1. CHOOSE YOUR CLASS - Just
choose the class you would like to take from the list shown above.
You'll be taken to the registration page.
2. PAY WITH YOUR CREDIT CARD - Once you register,
you'll be taken to my PayPal site where you can pay with your credit card on
the safe and secure PayPal site.
3.
SCHEDULE YOUR CLASS - Once you have paid, I get a notice that you
have completed the registration and I'll give you a call to schedule your
class!
GIFT CERTIFICATES NOW AVAILABLE!
Just click one of the icons (above) for more
information on that class.
We now offer a fully Certified Sanitation Course:
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My Mission
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 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).
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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.
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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 the right way,
I was tasting and seasoning as I cooked. I was becoming a cook.
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Then this wonderful
British
lady twice my age, gave me her crêpe
pan. 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 fruit carvings, elaborate
finger sandwiches and quiches, tarts and meats of all
descriptions. |
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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.
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 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 (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.
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And so, 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.
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| Who is Chef Bob? |
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In Melbourne (Brevard County), Florida, I'm a well-known Personal Chef,
catering dinner parties, teaching twelve cooking classes and making my clients very happy
since 1996.
I give cooking classes for 1 to 8 people and cater various events by
appointment.
I cook with healthy, honest, from-scratch ingredients and use authentic techniques.
I've been on TV several times and in
Florida Today several times.
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| What I Do: |
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12 Cooking Classes:
Sauces, Sauté, Grilling, Barbeque, Pizza, Baking and Pastry, Fruit and
Vegetable Ornamental Carving, Oriental Stir-Fry, Healthy Cuisine, Indian
Cuisine, Regional Italian Cuisine and Wine Appreciation for all skill
levels. Cooking classes for moms, teens, kids, newlyweds, elderly,
special events, special diets and therapeutic diets.
Personal Chef Service:
All custom
menus. I'll come to your place and cook for your party while
your delighted guests watch. I also create meals for the elderly,
those with special diets as well as "cook ahead and
freeze". Each meal is unique and will be priced in advance at the time
of booking, assuring you of the lowest prices possible.
Catering:
All kinds of parties, meetings, birthdays, anniversaries, wedding receptions,
company parties, event planning and logistics.
Consultation:
Comprehensive restaurant and market consulting, recipe development, restaurant
server training,
culinary team training, ServSafe® sanitation certification
training
for chefs, event planning, dietary analysis,
culinary competitions and demonstration cooking.
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Contact Information
Get MAP!
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 | Telephone 321-704-4910 |
| Postal address
2668 Andrews Avenue, Melbourne, FL 32935 |
| Electronic mail
chefbob@cfl.rr.com
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visitors who love food |
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Melbourne, FL Food Revolution
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Cooking
Classes in Melbourne 
All Registration Certificates must be redeemed within 90 days of issuance and
are not refundable or redeemable for cash under any circumstances. Send
mail to 
