Chef Rob began his baking career at the age of ten at Piazza Bakery in Staten Island, N.Y., which was owned by his grandparents. While growing up he received intensive training by his father and grandfather, and upon graduating High School he assumed the position of full time decorator. In 1978 Chef Rob moved to Florida and a year later he and his father purchased Melody Diane Bakery in Sunrise and remained there as an owner-operator for ten years.

Chef Rob began teaching for The Art Institute of Fort Lauderdale in 1993 and has also taught at Johnson and Wales in Miami, Florida Culinary in Palm Beach, and The French Culinary Institute in Manhattan. He is a Certified Executive Pastry Chef, a Certified Hospitality Educator and a Certified Master Baker. He has received numerous accolades for his pastry, sugar, and chocolate work, including two gold medals awarded by The American Culinary Federation.

Work Experience

Jean Pierre’s Cooking School
Ft. Lauderdale, Florida
March 2002 to Present

• Design, develop, and present hands on and demonstration pastry seminars to cooking enthusiasts and culinary professionals

Art Institute of Ft. Lauderdale
Ft. Lauderdale, Florida
March 1997 to June 2007

• Chef/Instructor, Baking and Pastry Arts classes of approximately 20 students
• Designed and developed the instructional program for Introduction to Baking, Introduction to Pastry, Desserts, Plating, and Presentation, and Advanced Baking
• Coach, instruct and motivate students through the process of competing in the culinary world
• Professional expertise in pulled sugar and chocolate

Mainstreet Gourmet Bakery
January 1993 to June 2002

• Executive Pastry Chef
• Complete oversight of Pastry Department

The Left Bank Restaurant
January 1995 to May 2000

• Pastry Chef/Consultant
• Design, create and prepare seasonal dessert menus

French Culinary Institute
New York, New York
September 1996 to January 1997

• Chef/Instructor, Baking and Pastry Arts classes of approximately 20 students
• Coach, instruct and motivate students through the process of competing in the culinary world
• Professional expertise in pulled sugar and chocolate

Florida Culinary Institute
West Palm Beach Florida
March 1995 to August 1996

• Chef/Instructor, Baking and Pastry Arts classes of approximately 20 students
• Designed and developed the instructional program for Introduction to Baking
• Coach, instruct and motivate students through the process of competing in the culinary world

Johnson and Wales University
Miami, Florida
October 1994 to March 1995

• Chef/Instructor Baking and Pastry Arts
• Faculty Advisor, Cake Decorating Club
• Faculty Advisor Individual Culinary Competition

Art Institute of Ft. Lauderdale
Ft. Lauderdale, Florida
January 1993 to October 1994

• Chef/Instructor, Baking and Pastry Arts
• Faculty Advisor, Culinary Team

Kings Gourmet Market, Incorporated
Boca Raton, Florida
November 1989 to January 1993

• Pastry Chef
• Prepared all cakes, specialty desserts and display cases for the retail and wholesale gourmet market and catering business
• Assumed creative control for in-store bakery displays
• Assessed customer need and ensured sufficient supply for the retail business
• Professional specialty in wedding cakes

Melody Diane Bakery
Sunrise, Florida
August 1979 to November 1989

• Owner and Operator and Manager of retail and wholesale bakery
• Prepared full line of breads, cakes, specialty cakes and wedding cakes to support the retail and wholesale business (wholesale business included many banquet facilities and well known restaurants)
• Hired and trained personnel
• Skilled in sales
• Ordered supplies
• Professional specialty in breads and wedding cakes

Piazza Bakery
Staten Island, New York
1974 to 1979

• Baker/Cake Decorator at this family business owned by my grandparents
• Achieved important career experience learning all aspects of management, sales, baking and decorating

Awards

Gold Medal	American Culinary Federation 1997 First Place Pastry First Edible Cold Food Display Orlando, Florida
Gold Medal	American Culinary Federation 1994 Cold Food Salon Ft. Lauderdale Chef’s Association
Silver Medal/ Bronze Medal	American Culinary Federation 1995 Cold Food Salon Food and Restaurant Association Show Orlando, Florida
Bronze Medal	American Culinary Federation Second Place 1993 Senior Team Hot Food South Florida Food Expo
First Place Trophy	Cheney Brothers Third Annual Cook-Off 1993
Silver Medal	Florida Super Challenge 2003
Accreditation	Certified Executive Pastry Chef Certified Hospitality Educator Certified Master Baker