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World-Class Cuisine and Healthy Cooking Classes in My Kitchen!!

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News to Me

So, what's new?

Florida Today did a short instructional video on me carving a watermelon into a rose. You can see the whole video here under my Photos Section.

Post a comment on my new BLOG.

In my spare time (ha ha) here are a few books I've recently read.

	Charles M. Carroll's book: "Leadership Lessons From a Chef" continues to inspire my team-building efforts in the Kitchen. It is a quick read (176 pages), but it is packed with the tools that help produce order from chaos. I recommend it to Chefs as well as any Hospitality leadership personnel. "Improve everything you touch" is the mantra in my kitchen.
	Another great book on Hospitality: "The Human Equation" by Jeffrey Pfeffer (Professor at the Stanford Graduate School of Business) outlines the history of Modern Hospitality and distills some of the guiding principles of hotel magnates and some that might surprise you. For instance, Pfeffer cites Fred Parkin, Vice President of Human Resources at the San Francisco-based Tex-Mex restaurant chain called Chevy's: "Our underlying philosophy is, the guest comes second, the employee comes first. If you take care of the employees, they'll take care of the guests and the business will take care of itself." Richly annotated and indexed, this book is as much a reference as an inspiration.
	Michael A. Ledeen's interpretation of a 500 year old classic, has produced: "Machiavelli on Modern Leadership", or "Why Machiavelli's iron rules are as timely and important today as five centuries ago". I only wish I read this book five years ago. Ledeen copiously quotes Machiavelli but the premise of the book is a lesson in world leadership. "Men are more ready for evil than for good" he writes, "leaders and would-be leaders are bloody minded". Whether you're looking for a raise or still busy pulling knives out of your back, this is a must-read.

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

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Last modified: 02/07/10

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