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MEET THE PRESENTERS! |
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Click on the name of the presenter to jump to their biography: Larry
Bach, President and Owner of Sprinkles Custom Cake
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 Larry
Bach, President and Owner of Sprinkles Custom Cakes
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Larry Bach, a.k.a "Mr. Sprinkles", is the President and owner of Sprinkles Custom Cakes, the premier specialty cake bakery in Central Florida. In 1994 Larry Bach made a sharp turn in his career path. Leaving a 25 year career as a builder/developer with a degree in Building Construction from the University of Florida and a State Certified General Contractor's License, to buy and operate a custom cake bakery. Larry has grown Sprinkles Custom Cakes into the most widely recognized provider of the some of the most amazing cake creations ever seen. "If
it's special, it's Sprinkles!" is the Sprinkles motto. In
a calorie counting world, cake is served mostly at special occasions.
The goal at Sprinkles is to make those occasions even more special,
by creating a memorable cakes that enhance the theme or purpose
of the celebration. |
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 Chef
R. Dana Barnes
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A
New Concept in Cooking Education
If you've ever been stumped by a recipe, needed to substitute an ingredient you had on hand for one you didn't or just wanted to know how to use an herb or spice, the Interactive Cooking School's Essentials of Cooking is for you. Introducing
the The
Program The Interactive Cooking School™ series of programs is created around certain topics beginning with the "Essentials of Cooking" program. Other program topics include:
The initial program in the series, "Essentials of Cooking", features chef instructors from the prestigious Culinard culinary institute. These internationally renowned chefs show viewers step-by-step, skills that will make cooking more enjoyable in the kitchen and on the table. Instructors advise viewers on what to buy for the pantry and spice cabinet, show them how to shop for fresh vegetables in the store and at the farmer's market, and how to select the best meats and seafood. Instructors walk viewers through the basics of sauce making, grilling, sautéing, and broiling. From basic knife skills, to vegetable preparation, to boning a chicken, "Essentials of Cooking" allows instant access to video, printed instructions and on-line resources that help viewers become the chef they always wanted to be. Best of all, viewers can access this information on their computer or television whenever and wherever they wish. In addition to basic kitchen skills, the program contains everyday essentials about common sautés, frying basics, baking essentials, and stir fry's. The Interactive Cooking School™ brings the experts to the consumer whenever and wherever it is most convenient. Program features include:
Viewers are guided through the program using simple text and graphic menus that don't require any special cooking knowledge. The objective of the navigation is two-fold. First, to guide the viewer through the learning process from start to finish and secondly, to allow direct access to information of particular interest. This allows the program to be used as both an educational tool and a quick reference. An ingredient dictionary and herb & spice guide help the viewer access terms and check ingredient compatibility quickly and easily. Substitution guides enable viewers to "make do" with what they have on hand when stuck in a pinch for a missing ingredient. Easy
to use and understand, the Interactive Cooking School™
gives viewers a "Chef in the Kitchen" to help show them
how to cook. Instead of teaching cooking skills and techniques
through recipes, the way cooking shows and cookbooks do, the Interactive
Cooking School™ uses a more logical and straight-forward
approach to teach viewers the skills they need to create just
about any recipe! This new paradigm in home cooking education would change the way people learn how to cook from a recipe approach that is used by most cookbooks and television shows to a skills based approach. This new approach to cooking enables people to learn techniques that can be applied to almost any recipe and provide a quick reference tool that can be used to quickly review seldom used skills and techniques. The next step was to marry the technology that would deliver the instruction with time tested cooking skills and techniques. Where better to look than a cooking school. So the Interactive Cooking School™ teamed with the renowned Culinard Culinary Institute at Virginia College to create our first program "Essentials of Cooking". To make the programs easier to use Interactive Cooking School™ decided to once again push the edge of the envelope by mastering programs to both CD-ROM and DVD. This enables consumers to use the programs on both their home computer and watch the programs on television using their DVD player. In November of 2004 Interactive Cooking School™ hired Chef R. Dana Barnes, A.C.A., A.P.A. as their executive chef to help maintain a high degree of professionalism and accuracy in their instructional programming. Chef Barnes a graduate of the culinary program at Culinard Culinary Institute of Virginia College is a certified pastry chef and experienced educator. His skills and knowledge of fresh ingredients make him a much sought after speaker and food demonstrator. After completing "Essentials of Cast Iron Cooking with Lodge" he is currently in production of "Essentials of Cake Baking and Decorating" which should be ready for release in the fall of 2005. Knife Skills Presentation Friday 1:45 and Sunday at 11:15
Vegetable
Preparation
Sautéing
Deep Frying & Pan Frying
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 Owners Errol & Dianna Bishop |
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| Errol
H. Bishop Errol was born in Trinidad, West Indies to Yearwood and Adella Bishop. He is the fourth of eight children. After graduating from junior college, he first worked for the government as a prison guard, and then started his own businesses. One of his businesses "Three Bells" was one of the first structured butcher shops on the island. In 1969 he left for Washington, DC in the United States where he attended Strayer college and studied under several chefs to learn his craft. He met his wife Dianna and they decided to start a restaurant together in 1971. They were married a year later. They have owned and managed three restaurants in Washington, DC and Maryland all named for his wife "Dianna's West Indian Foods", and Dianna's Caribbean Cooking". When their two sons reached school age, they decided to rear them away from the big city environment and moved to Charleston, WV. While living in West Virginia, about 15 years, they owned and managed the following restaurants.: The Calypso Restaurant", in Dunbar, "Hey Mon's Café", East Charleston & "Island Sunset", East Charleston, and Kanawha City, WV. While
in West Virginia, they decided to end their Restaurateur V. Dianna Bishop As the eldest daughter of seven children, Dianna learned to cook and manage a home from a young age. Her parents Matthew and Margaret Jackson taught her well. She graduated from high school and moved to Washington, DC where she was hired to work as a Secretary for the Defense Department at the Pentagon full-time while attending college part-time. She met her husband Errol and they decided to start a restaurant together in 1971. They were married a year later. They have owned and managed three restaurants in Washington, DC and Maryland all named after her "Dianna's West Indian Foods", and Dianna's Caribbean Cooking". When their two sons reached school age, they decided to rear them away from the big city environment and moved to Charleston, WV. While living in West Virginia, about 15 years, they owned and managed the following restaurants.: The Calypso Restaurant", in Dunbar, "Hey Mon's Café", East Charleston & "Island Sunset", East Charleston, and Kanawha City, WV. While
in West Virginia, they decided to end their Restaurateur |
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 Chef
Leonard J. DeGeorge
Artist Point Disney's Wilderness Lodge & Villas WALT DISNEY WORLD® Resort |
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| Leonard
DeGeorge is chef de cuisine at Disney's Wilderness Lodge & Villas
at Walt Disney World Resort. He and his culinary staff of 50 are
responsible for Artist Point, the fine-dining restaurant; the quick-service
Roaring Forks restaurant; room service, and concierge service at
the resort. The food business runs deep in DeGeorge's family. Born in 1971 in Milford, Mass., DeGeorge assisted his father in the family catering business. "My dad was a school teacher, but had a thriving catering business on the side," said DeGeorge. "He cooked everything from home-style Italian dishes to authentic New England clambakes." His grandfather ran a local snack bar where as a teen-ager DeGeorge helped prepare the burgers, hot dogs and other fare. It was no surprise to the family when DeGeorge enrolled in the venerable Johnson & Wales University in Providence, R.I., where he received an associate's degree in occupational science-culinary arts, graduating magna cum laude in 1991. He continued for another two years at the university, graduating magna cum laude in 1993 with a bachelor of science - food service management. While at Johnson & Wales, DeGeorge was a teaching assistant, ice carver and chef at the University Club, where he supervised the production of meals for 400 students. In 1993, DeGeorge was recruited by Walt Disney World Resort to run the kitchens at Liberty Tree Tavern, the 260-seat Early American eatery opposite the riverboat landing in the Magic Kingdom. After two years at the Tavern, DeGeorge was tapped to open a new catering department in the Magic Kingdom. The department was responsible for organizing and executing banquets for up to 4,000. From the Liberty Tree Tavern, DeGeorge moved to Cinderella Castle, the central icon of the Magic Kingdom, where he became chef de cuisine of Cinderella's Royal Table. This fast-paced and popular restaurant serves up to 1,800 meals daily and made full use of DeGeorge's management as well as his culinary abilities. DeGeorge moved from the hectic-paced Magic Kingdom in 2002 to become the chef de cuisine at Artist Point, as well as to oversee other food service at Disney's Wilderness Lodge. "The focus at Artist Point," DeGeorge said, "is authentic cuisine of the Pacific Northwest. Much of that centers around seafood - a subject I studied intensely in my youth, buying fresh seafood directly from the fishermen to control the quality and freshness. But the Pacific Northwest is also famous for game, and you'll see a lot of that on our menu, too." DeGeorge has traveled to the Pacific Northwest to visit salmon farms and natural mussel beds - all in the pursuit of creating an authentic and guest-pleasing menu at Artist Point. Look for vinaigrette made with Washington State sour cherries, baked apples from orchards in Oregon and Washington, swimmingly fresh halibut from the Pacific waters; even Arctic char with truffle oil when in season. Perfection is a constant pursuit for DeGeorge, undoubtedly a trait that helped him win the gold medal at the 1992 New York Food Show, a silver medal the same year at the Boston show and both a silver and bronze medal in 1993 at the International Culinary Salon, Taste of Canada Competition in Toronto. DeGeorge is married and lives in Orlando. |
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Chef
Sommelier Israel Perez
Manager Artist Point Disney's Wilderness Lodge WALT DISNEY WORLD® Resort |
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Hometown: Mayagüez, Puerto Rico Education/Training: What started your career in food and beverage? I have always had an interest in cooking good food. After moving to United States in 1984 I started working in a steak house restaurant as a prep cook while going to University of Florida to study at the English Language Institute In what other notable restaurants have you worked? California Grill at Disney's Contemporary Resort and Narcoossee's and Cítricos at Disney's Grand Floridian Resort & Spa. What's your favorite food and wine pairing to prepare at home? Chicken and shellfish with saffron rice with an Alsace Riesling What's your favorite junk food? Fried green plantains or yucca with mojo sauce and empanadas filled with lobster meat What's your favorite culinary indulgence? Wine indulgence? Paella and Chateau d' Yquem Name three things that are always in your refrigerator. Bottle of Chardonnay, homemade "sofrito" for stews (a blend of onions, green onions, roasted peppers, garlic, Italian tomatoes, cilantro, and olive oil), and cheese How do you define your management style? Personal and detailed. I manage by "wandering around!" Describe your idea of a perfect dining experience. Just my wife and I in a quiet dining area with no time commitments. Champagne to start followed by small courses of whatever the restaurant does best. After that, probably a veal dish with a pommard or a good domestic pinot. Finish the evening with cheese plate and a vintage port What
would be your top three wines for the "perfect" wine
list and why? I see good vintages as an expression of kindness from Mother Nature. These are just three wines that I enjoy to drink If you were not in food and beverage, what would you select as your profession? I would love to work the land. People
would be surprised to know that you . . .? I enjoy cooking
as much as managing a restaurant. |
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 Executive Chef Philip Guilbeault |
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At the age of 12 started in the food service industry as a dishwasher then a cook in Uncle's restaurant. After a few years of tuning the basics, attended the Culinary Institute of America, which at the time was in New Haven, Conn., and now in Hyde Park, N.Y. Upon graduation in 1966 was the Chef at a privately owned Inn in Milford, Conn. before going into the military during the Vietnam Conflict. In the Navy did many things then ended up being in charge of the food operation at two different submarines [ FBM class]. Truly had to learn to be prepared as there are no store to shop at in the middle of no where for 100 days. After the Navy returned to C.I.A. as an instructor for two years where I taught Garde-Manger and salad prep, then moved on to develop my Chef's profession. Opened my own restaurant on Cape Cod, while running a Private Country Club. Taught at the Community College and did continuing education classes for the local school systems. Chef at the Daniel Webster Inn, a 5 Star operation which at the time was one of none. Came to Florida in July of 1983 became the Chef at the Contemporary Hotel at Disney World. Chef at the Mission Inn in Howey-in- the-Hills a 5 Star, 4 Diamond Resort. Served as a Board Member to the local American Culinary Federation for 12 years in various positions. Corporate Chef for Hard Rock Cafes World wide in charge of food management, product development and menu creations.
Now working as Corporate consultant to nation manufacturers for
food concepts, product development and presentations directed
toward Food Service and Retail customers. |
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 Chef Keith D. Jones The Champagne Chef |
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Because Keith keeps audiences spellbound with his unique sense of humor and wealth of knowledge he has coined the term "Eatertainment" to describe his presentation of eating while being entertained. "The Champagne Chef" with the big personality feeds all the senses while sharing twenty-three years of culinary artistry and chef's secrets. He's an unconventional Chef doing unconventional things! Keith has honed his expertise in prestigious venues across America while winning medals in numerous culinary salons in Colorado and the Midwest including the coveted Clos Du Bois Wine and Food Pairing competition. Credentials include:
Served
as Chef for the following prominent events:
"The
Champagne Chef-Chef Host to the Stars" has been featured
on The YES Network, (Yankees Entertainment Sports - New York),
KUSA-TV, Rocky Mountain PBS, Mix100.3 Radio, Rocky Mountain News,
Mangia, Colorado Expression, Architecture and Design of The West,
Denver Business Journal, ColoradoProud and 5280, Denver's Mile-High
Magazine. You
can also view a sneak preview of Keith on the set of his new culinary
variety television show, The Champagne Chef at http://www.mainmanfilms.com/ccpromo1384K_Stream001.wmv |
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 Executive Chef Eric Kelly |
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an insatiable appetite for knowledge and passion for culturally
diverse cuisine, Wolfgang Puck Cafe's Executive Chef Eric Kelly
has set himself apart from the crowd. Solid experience in the premium
hotel and resort industry combined with his vast knowledge of world
cuisine, ranging from French pastry to Pacific Rim sushi, have become
the benchmarks of Eric's continued success in the restaurant industry.
At his new position as executive chef of Wolfgang Puck Cafe, Eric is in charge of overseeing the restaurant's four distinct dining areas: The Dining Room, The Cafe, Sushi Bar and The Express. Working closely with the Wolfgang Puck Cafe culinary team including Chef Keith Schockling, Sushi Chef Hiroyuki Fujino and Pastry Chef Marian Getz, Eric will continue the restaurant's tradition of blending unique, regionally inspired creations with Wolfgang Puck classics. A California native, Eric's passion for hospitality was born out of necessity. His mother, working to support the family, did not have the time to regularly cook, and Eric was quick to take on that responsibility. His early experiences in California enabled him to hone his skills working in a variety of independently owned restaurants. In 1990, he decided to expand his repertoire by learning the fine art of French pastry. Eric joined the team at Le Meridian Resort in Coronado Island, Calif., where he had the privilege of working with Master Pastry Chef Yves Fournier. He emulated the star chef and learned the finest techniques, all the while creating a few secret recipes of his own. Working with Fournier was a "priceless experience" for him. His interest in a variety of native cuisines did not stop with French pastry. In fact, it was only the beginning. After mastering French pastry, Eric enrolled in the California Sushi Academy. What he learned there soon took him to Scottsdale, Ariz. where he partnered with restaurateur Michael McDermott, and founded the extremely successful sushi restaurant "Kona Grill." As the executive chef, Eric developed the menu and further improved his cooking, presentation and operational talents. Throughout these diverse experiences, he continued to cultivate his creativity and unique brand of hospitality. In
1996, Eric joined Hyatt Hotels as executive sous chef. His tenure
there included working with resort properties including Scottsdale's
Gainey Ranch, convention properties in downtown Phoenix and the
Hyatt Regency O'Hare in Chicago. Eric's culinary talents grew
immensely throughout his career with Hyatt Hotels, as did his
wealth of experience, which includes preparing meals for the likes
of Barbara Bush and Margaret Thatcher. |
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Geoff
Knapp was born in Dover, New Jersey in 1976. A seasoned veteran,
Knapp started his restaurant career in 1997 with UNO restaurants
in Orlando, Florida as a certified trainer while attending the
Valencia Community College Culinary Program. Joining Outback Steakhouse
in 1999 as a salad cook, Knapp was quickly promoted to certified
trainer for all line positions including prep. In 2000, Knapp
moved to Vail, Colorado to pursue an ACF Apprenticeship at Vail
Cascade Resort. While working on his apprenticeship, he stayed
within the Outback company as the assistant kitchen manager and
was later promoted to kitchen manager. In 2002, Knapp returned
to Orlando, Florida to further his career within Outback Steakhouse
and joined the Longwood Bonefish Grill in 2003 as kitchen manager.
Knapp resides in Lake Mary and enjoys raising his 19-month-old
twin girls, Kaitlyn and Alaena. |
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Heather McPherson, is the food editor for the Orlando Sentinel and oversees all aspects of editing, assignments and production of the weekly Good Eating section. In addition, she writes a weekly column on food and culture and provides content for orlandosentinel.com and WESH-Channel 2, a local NBC affiliate. She is has won numerous editing and writing awards and is a past president of the Association of Food Journalists. She co-wrote "A Taste of Florida: A Lighter Look at Southern Cooking" for Tribune Publishing. And wrote "Entertain With Ease" and "Barbecue: Great Ideas for Backyard Get-togethers" for Contemporary Books. Recipes:
Brown Rice Salad With Two Sesame Flavors 1 cup uncooked brown rice 2 tablespoons canola or other vegetable oil Juice of 1 lime 2 teaspoons toasted Asian sesame oil 1 large carrot, shredded 3 thinly sliced green onions 1/2 teaspoon salt Freshly ground pepper 1/2 cup chopped dry-roasted peanuts 2 tablespoons minced cilantro 2 teaspoons sesame seeds, lightly toasted 1. Cook rice according to package instructions. Cool. Whisk oil, lime juice and sesame oil in a large bowl until smooth. 2. Add rice, carrot, green onions, salt and pepper to dressing; toss to blend. Sprinkle with the peanuts, sesame seeds and cilantro. Recipe note: To toast sesame seeds, place in dry skillet. Cook, stirring, over medium heat until lightly colored, 4 minutes. Pour onto a plate to cool. Chicken-Tortellini Salad With Basil Dressing Yield: 4 to 6 servings 2 boneless, skinless, split chicken breasts, about 1 pound 3 cups chicken broth or water 3 large basil leaves 12-ounce package cheese- filled tortellini 4 1/2-ounce jar marinated artichoke hearts, drained and coarsely chopped 1 small red onion, thinly sliced Dressing: 1/3 cup white-wine vinegar 1/4 cup packed fresh basil 2 tablespoons sugar 1/4 teaspoon minced garlic Salt and pepper to taste 1/2 cup olive oil
1. Place chicken breasts in single layer in large saucepan, add enough chicken broth or water to cover by 1/2 inch. Add 3 basil leaves. Bring to a boil, reduce heat, cover, and poach 12 to 15 minutes or until chicken is no longer pink inside. Drain, cut into bit-size pieces, and proceed as above. 2. Cook tortellini according to package directions. Rinse under cold water to stop cooking and drain. Add to chicken with artichoke hearts and onion. Toss gently and set aside. 3. To make dressing, place vinegar, basil, sugar, garlic, salt, and pepper in food processor or blender and process until smooth. Add olive oil very slowly with machine running. Pour dressing over chicken mixture and toss gently to coat. Serve at room temperature or cover and refrigerate until ready to serve. Vanilla Almond Fruit Parfaits 3.4-ounce package instant vanilla pudding mix (fat-free and sugar-free, if desired) 2 cups nonfat milk 1/4 teaspoon almond extract 2 pint baskets fresh strawberries, stemmed and sliced 2 tablespoons sugar or to taste 1/2 cup amaretti (almond cookie) crumbs Fresh mint sprigs 1. In bowl, prepare pudding mix with milk as package directs, mixing in the almond extract; cover and refrigerate. 2. Sweeten strawberries with sugar; spoon about 3 tablespoons into each of six 8-to-10-ounce stemmed glasses. Layer each with 3 tablespoons cookie crumbs and 6 1/3 cup pudding. 3.
Top with the remaining strawberries and crumbs, dividing equally.
Garnish with mint. |
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Moretti's
Gourmet
Creations, Inc. |
 Chef Sal Moretti |
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Master Chef specializing in authentic Northern Italian cuisine,
Salvatore Michael Angelo Moretti was born in Modena, Italy, in 1964.
His family immigrated to New York when Sal was still a child, where
he spent nine years in the kitchen of a renown Italian restaurant
in Little Italy learning the intricacies of the restaurant business.
From there, Sal attended the Culinary Institute of America, honing his technical skills with some of the most famous chefs in the country. But his love for authentic food and the drama of the truly unique dining experience took him back to his native Italy, to the land where his passion for food was born. For the next three years, Sal traveled the Northern Italian countryside, fine-tuning his art under the tutelage of the masters of old Italian cuisine. Working in the kitchens of Bologna, Florence and his hometown, Modena, he learned the secrets and perfected the techniques of authentic Northern Italian chefs. Sal returned to the United States to tour and teach. After thousands of private shows and multiple tours with the Food Network, Sal’s abilities, experience and unique style were recognized by The Chef’s Association of America, which awarded him the title of Master Chef. Today Sal shares his love of food and flare for dramatic dining in homes and classrooms around Southwest Florida. His latest creations combine the secrets of old Italian cuisine with the flavors of the tropics. A cookbook, television show and series of instructional videos are in the works. |
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 Chef Justin Plank |
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Orlando's
own Celebrity Chef Justin Plank has been working his magic at
Park Plaza Gardens for three years now and according to a recent
Zagat Survey…"the fare has gone way up since Justin
Plank took over as chef " in this long established Winter
Park eatery. |
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 Chef Dale Pyle |
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Chef Dale was born in a little town on the east coast of Florida called Indialantic. At the age of thirteen (1971) he started in the food service industry as a dishwasher and prep person. By the time he was sixteen he knew what he wanted to do with his life. After bugging the line cooks long enough he was finally allowed to start cooking. Dale got his first Working Chef position in 1978 at a high volume seafood and steak restaurant on Sanibel Island, FL. Dale moved to Orlando in 1980 and took positions in some of the new "Nouvelle Cuisine" restaurants that were popular at that time. With that invaluable experience he decided to move on to country clubs, working in Lake Mary at Heathrow Country Club as Executive Sous Chef and then promoted to Executive chef of the Racquet Club, adjacent to the Country Club. He honed his skills there and met his future wife, Marilyn. They bought a house in Altamonte Springs. Five years and two daughters later he moved on to Alaqua Country Club as Executive Chef. After a year there he felt the need to move on and accepted a position at the Tupperware Convention Center and got his first taste of banquets on a large scale. Hotels were the next step in Dale's progression and he accepted the Executive Sous Chef position at the Delta Orlando Resort, a multi outlet 500-room resort. Dale also started working on the side for a consulting company, Ever Changing Times. He did demonstration cooking and taught low salt, low fat cooking to Florida county school food service managers all over the state. Dale loved the teaching so much he left the hotel and worked for Ever Changing Times for another year. Dale then accepted the Executive chef position at Embassy Suites Orlando North. After winning awards for excellence in cleanliness and training for the hotel he was promoted to Food and Beverage Director. Three years later he decided he needed more quality time with his family and moved on to Waterman Village, an A rated retirement community in Mount Dora. Dale was well received there, taking bland un- interesting food and making it colorful and flavorful, much to the joy of the residents. Dale
never forgot his love for teaching and jumped at the chance to
join the team at Orlando Culinary Academy. |
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 Chef Greg Richie Executive Chef Partner |
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Executive Chef Greg Richie began with Roy's at the original Roy's flagship restaurant in Hawaii Kai. After three and a half years on intensive training under the tutelage of Master Chef / Founder Roy Yamaguchi and Corporate Executive Chef Gordon Hopkins, he was chosen to introduce Roy's renowned Hawaiian Fusion Cuisine to Central Florida. Chef Richie, along with his talented crew, is delighted to present a deliciously different dining experience that will stir your senses. After nearly three years of being open, Roy's has been well received by the dining public of Orlando. Chef Greg is very honored by the success of his restaurant. Greg is quick to point out that a great amount of credit goes to his hard working and talented staff and that "they make great food happen nightly". Some of the awards garnered by the restaurant thus far are: Golden Palm Awards Best Dessert, 2001; 2001 Florida Magazine Critic's Choice Best Chain, a "rave review" from Orlando Sentinel food critic Scott Joseph, Orlando Magazine 2002 Dining Awards: Best New Restaurant, Best Local Chef, and Best Seafood in Orlando. 2002 Zagat reviewed Roy's Orlando as "extraordinary". In 2003, Roy's was voted "Best Seafood Restaurant" By Orlando Magazine, as well as "Best Restaurant" on Restaurant Row. Roy's
believes in having an active presence in and supporting the community.
This goes hand in hand with Chef Greg's own beliefs of helping
and making efforts on behalf of others. The people of Orlando
have made Chef Greg and his wife Terri feel very welcome and they
are happy to call Orlando their home. |
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| Description: Come and learn the "secrets" of How to Barbeque. There will be meat cutting demonstrations, de-boning a whole chicken (pictured) and turkey breast, how to custom cut your own baby back ribs, what to look for in Boston butts, and how to cook beef brisket. Bio: Robert Worsley, Journeyman Meat Cutter, Team Member of Buttrub.com Competition Cooking Team, and Featured on Food Network, is one of the top ranked BBQ cooks in the country. Roberts love of cooking and food comes from his family. His family raised their own beef and pork on their South Georgia Farm. In 1976 Robert's first meat cutting job was with the local slaughterhouse where the family had their meats processed. After marrying in 1980, Robert spent many years in retail grocery in the meat department. He wanted to be able to give advice on how different cuts of meats could be cooked, so he read cookbooks and tried different recipes and techniques on cooking the center piece of the table. Could anyone from the south who wants to be an accomplished meat cook leave out BBQ? BBQ became his passion. Robert entered and won his first BBQ competition in 1999 and the rest is history. Representing
some of the best BBQ products in the industry, Robert is happy
to share with you his love of BBQ. |
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