Executive
Chef Robert Sturm
Cara Operations,
Ltd., Ontario, Canada
About
Robert Sturm: Robert,
Master Chef and author, is the Senior Corporate Chef of
Custom Food Products in Chicago, Illinois, USA. He has
been in the Food Service Industry for more than 25 years
serving as Corporate Chef for H. S. Pogue's, Omni Hotels
F. H. G., Westin and Hyatt Hotels and Resorts. Robert
was formally educated at the University of Cincinnati
and the University of Alaska. His culinary training comes
from the courses of La Varenne Ecole de Cuisine in Paris,
France, the Culinary Institute of America, as well as
extensive training throughout the United States, Europe
and Japan.
Awards:
Robert
is the three-time winner of the U.S. Chefs Open and has
won many National and International Culinary titles. He
has been a member of the US Culinary Olympic Team as well
as winning numerous regional and national ice sculpting
competitions. Robert has also represented the United States
in the World Cup Ice Sculpting Championships in Asahikawa,
Japan, winning a Gold and a Bronze medal.
Robert
has been featured in many publications, appeared on television
and radio, and has been a featured chef at the United
Nations, the White House and the Kremlin. Robert has consulted
for many national and international food service companies
along with the governments of Russia and Senegal. He has
an honorary doctorate in the culinary arts as well as
being a registered chef with the American Culinary Federations,
the Academe de France and the Research Chefs of America.
Robert is a native of Cincinnati, Ohio, USA and resides
in Sonoma County, California, USA along with his wife
and family.
Born:
Cincinnati,
Ohio
Education:
University of Alaska
American Culinary Federation
Westin Hotel Management
Academe Culinaire de France
Appellations du Cote de Rhone
Univeristy of Cincinnati
La Varrene Ecole de cuisine
Most
Recent Award:
Bocuse d'Or,
Master Chef Coup de Monde
Current
Occupation:
Corporate
executive Chef Custom Foods
Most
Interesting Assignment:
Appointed by the
United Nations as a Consultant
for the Russian Embassy.
Chef
Recipes:
All
Nighter
Balsamic
Syrup
Banana
Spider Split
Cactus
Pear and Syrah Sorbet
Caramel
Peanut Butter Sauce
Caramel
Sugar Decorations
Chocolate
Bee’s Wax
Chocolate
Mango Symphony
Chocolate
Sauce
Crème
Anglaise Sauce
Custard
Mix
Ham
& Eggs with a Horseradish Cream Sauce and Pickled
Onion
Ham
and Grits Soufflé with Maderia Chanterelle Sauce
Hawaiian
Ahi Ahi
Jiko
Dazs
Mango
Chutney Sauce
Melba
Sauce
Pulled
Sugar Decorations
Russian
River Salmon Hash Hazelnut Curry and Fume Blanc Nage
Stacked
Tomato Salad Sonoma County Herb Vinaigrette
Sugar
Decorations
Sunshine
Salmon
Zesty
Sea Bass
Fusion
Recipes with Chef James Ormsby:
Balsamic
Fig Marinated Pork Tenderloin
with Lulu's Balsamic Fig Vinegar
BBQ
Quail Basted in Molasses with Asian Slaw
Caviar
and Smoked Salmon Cakes
Fennel
Saffron AquaGem Clams with Proscuitto Bandolino Pastaa
Savory
Asparagus and Foi Gras Custard
Steamed
Fox Island Mussels with Chorizo Sausage & Green Saucea
Other
Related Links:
Fusion
Cuisine
Dessert
Art
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