Chef Rob shares his unique views on food, cooking, nutrition, and overall health in a one-hour cooking demonstration and lecture that is informative, engaging, and thought-provoking. As Chef Rob prepares a dish (to be sampled by attendees), he discusses all relevant issues and answers questions on a myriad of topics related to what he is cooking. Why are you drying the chicken? What is lite/light olive oil? What type of pan should I use? (Answers below.)

Chef Rob has spoken to groups of all sizes and has recently given cooking demos and lectures in New York City at:

• The Morrison Center (How to cook while undergoing detoxification.)
• CitySquash (Nutritional talk for sixth graders and their parents.)
• Trump Buildings on Upper West Side (How to prepare an easy meal in 30 minutes.)
• Makor (How to cook for one or two people.)
• Union Square Farmers Market (The benefits of eating grass-fed chicken.)

• "I am drying the chicken so it browns better when we sauté it."
• "Lite/light olive oil should be avoided; it is a marketing ploy. It usually is low quality oil, devoid of flavor and nutrition. All olive oil has the same number of calories."
• "Try to use stainless steel or cast-iron pots and pans. Size depends on how much food you are cooking."