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FEATURED CHEF

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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