| 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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