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Born in 1964 into a family that revolved around delicious Middle-eastern and Mediterranean food, Chef Cabeca fell in love with chocolate at an early age and has studied the science of chocolate for over 28 years. He is obsessed about living a healthy lifestyle, at the behest of his Dr. Sister and Naturopath, so he has also studied the positive impacts of chocolate on abundant health.
Chef Cabeca loves making beautiful and delicious foods & desserts with chocolate. Predominantly self taught, he took a few recreational classes at NYC’s Institute for Culinary Education. Additionally he learned pulled sugar art from Ewald Notter and wedding cake design from Colette Peters.
Chef Cabeca’s restaurant career began when he was 15 years old as a dishwasher/prep at Richard’s Seafood in Doylestown, PA. He has held every position in the restaurant business since then, from Dishwasher to chef/owner. One of his favorite things to do is host parties and brunches in his home, where an abundance of fine food is prominently displayed for devouring.
He really loves bringing people joy through food, and aspires to provide that “WOW!” experience through a combination of interesting ingredients and beautiful plating. He loves for people to feel just a bit special through food. His ability to enhance that experience by combining specialty chocolate with his food sets him apart from the typical chef.
He has been honored to appear as a chocolate expert on the WAMU Kojo Nnamdi show in 2012 and also compete in The Cooking Channel’s “Best in Chow: The Great American Doughnut War, D.C.” in 2014. Over the years he has been featured in numerous publications and TV & radio interviews talking about his love for chocolate. He has also exhibited his chocolate truffles to rave reviews in Atlantic City & D.C.
Robert loves to teach people. In fact, he had been an Information Technology Instructor for several years at Chubb Institute helping adults learn new skills as they change careers into the IT field. (Students & faculty really loved it when he brought in home-baked treats!) More so, he has taught thousands of chocolate-adoring fans how to discover chocolate in new and fun ways, through chocolate tasting and palate development classes, and chocolate truffle making classes. He tries to teach simply by using everyday language, avoiding complicated terminology. He has written this book as if your were with him in his kitchen, working side by side, learning how to make delicious truffles and pastries.
Chef Cabeca continues to strive to learn the newest trends in chocolate and food so as to combine them into magical luscious temptations.