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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.

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.

Then when I went into the Navy and saw how terrible food could taste (every sort of perverted twist on flavor, texture and cooking technique), I almost lost my passion.  When I got out of the Navy, I started professionally cooking.  That was 1972 and I haven't looked back.  I was on a mission to never see or taste Navy food again.  I was on a mission to make food wonderful again.  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.

Then this wonderful lady who was a good friend of someone I was dating (I remember the lady I was dating but don't remember her friend's name), a 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 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.

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 Magna cum Laude, 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.

Now, until December, 2010, I am pursuing my Bachelor's Degree in Culinary Management from Le Cordon Bleu.  I'm always amazed at how much I still have to learn, but it is a real challenge worth the effort.

And so, to this day, I've wanted to open my own restaurant, but even more important, I can produce these wonderful meals, individually tailored to your tastes, right in your own home.  You can feel free to disappear and entertain your guests, or if you want, you can huddle around the stove and get some professional cooking lessons as I work my magic.  I think that is the best of both worlds.  And my Mom would be so proud.

Who is Chef Bob?

In Melbourne (Brevard County), Florida, I'm a well-known Personal Chef, catering dinner parties, giving cooking classes and making my clients very happy since 1996.  I give cooking classes for 1 to 15 people and cater various events from 4 to 200 people.  I cook with healthy, honest, from-scratch ingredients and use authentic techniques.  Oh, and I always clean up afterwards!  I've been on TV several times and in Florida Today several times.

What We Do

Contact Information

visitors who love food
 

Terms and Conditions:  Class participants who take part in cooking or any preparation functions are solely liable for accidents or injury and agree to hold Chef Bob harmless from all causes of action resulting therefrom.  Class participants can eat or take home the food we prepare in class.  Wine costs are extra and not included.  All classes include the cost of food selected for demonstration and are held in Chef Bob's Kitchen in Melbourne, FL unless arrangements are made in advance for another location for an additional fee 

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 bob@chefbobskitchen.com with questions or comments about this web site.
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Last modified: 02/07/10

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