Experience

Sanitation Food Protection Manager Instructor

• Certified Sanitation Instructor & Exam Proctor

  • Feb 2007 - Present

  Classes meeting on a regular basis in Melbourne, Florida. See my web site for details: http://www.chefbobskitchen.com

• CULINARY INSTRUCTOR, CHEF

  • Jan 2006 - Present

  One-on-one culinary instruction for all skill levels.



Island Thymes, Inc.

• Executive Chef

  • May 2006 - Present

  I teach ten cooking classes from my home in Melbourne, Florida to couples, groups and individuals. Each class includes a printed syllabus, food for class, knife class, sanitation, recipe creation and sanitation, Each class is three hours long in an intimate setting and includes one-on-one instruction in the subject area of concern to the student. Sauces and plating ideas are presented to make your dishes glamorous on your table. Healthy cooking techniques are covered in each class. I teach ten cooking classes from my home in Melbourne, Florida to couples, groups and individuals. Each class includes a printed syllabus, food for class, knife class, sanitation, recipe creation and sanitation, Each class is three hours long in an intimate setting and includes one-on-one instruction in the subject area of concern to the student. Sauces and plating ideas are presented to make your dishes glamorous on your table. Healthy cooking techniques are covered in each class.



Chef Bob's Kitchen

• Executive Chef

  • Jan 1996 - May 2013

  I provide one-on-one Professional Cooking Classes in Sauté, Sauces, Grilling, Barbeque, Pizza, Baking, Oriental Stir-Fry, Fruit and Vegetable Carving and Healthy Cuisine. I'm also a Personal Chef, cooking for small parties and catered events up to 200 people. I provide one-on-one Professional Cooking Classes in Sauté, Sauces, Grilling, Barbeque, Pizza, Baking, Oriental Stir-Fry, Fruit and Vegetable Carving and Healthy Cuisine. I'm also a Personal Chef, cooking for small parties and catered events up to 200 people.


CATERER NUMEROUS FUNCTIONS AND PRIVATE HOMES
• PERSONAL CHEF

  • Jan 1989 - Nov 2012


Sodexo Asbury Solomons

• Executive Chef

  • Dec 2008 - Jun 2009

  Congregate Care Retirement Community (CCRC), 450 residents Congregate Care Retirement Community (CCRC), 450 residents



Holiday Inn, Cocoa Beach

• United States
• Hospitality

• Line Cook, Banquet Cook

  • Aug 2005 - Jan 2006

  Great place to work if you're going to be happy with $10 per hour for the rest of your life. I was a line cook at the Captain's Grill and a Banquet Cook for their huge banquet facility. I really liked the people there, but when they consistently gave me VERY high grades for my evaluations, I expected more than a 3% cost of living raise after 6 months.When I asked what I could expect for the next five years, they said "3% a year." Go figure. In my catering business, I pay my dishwashers more than that. Show less



Tchoup Chop Restaurant

• Saucier and Line Cook at Emeril's

  • Mar 2005 - Aug 2005

  Emeril's is probably the most professionally-run kitchen I've ever worked in. EVERYTHING is made from scratch (even the worcestershire sauce) and the kitchen floor is actually clean enough to eat off of. They couldn't give me enough hours to satisfy my Externship, so I had to leave. If I had the chance to go back there, I would, in a heartbeat. EVERY little thing about the food and the service at Tchoup Chop is PERFECT. Emeril's is probably the most professionally-run kitchen I've ever worked in. EVERYTHING is made from scratch (even the worcestershire sauce) and the kitchen floor is actually clean enough to eat off of. They couldn't give me enough hours to satisfy my Externship, so I had to leave. If I had the chance to go back there, I would, in a heartbeat. EVERY little thing about the food and the service at Tchoup Chop is PERFECT.