Feautured Chef of the Month

Feautured Chef of the Month

Robert Anderson, CEC, CCE, ACE


 My Culinary career started out innocently enough.  At 12 years old, I was a Little League star.  With 2 no-hitters and a .475 batting average, surely the Boston Red Sox would need me!  I wrote a letter to Ted Williams, explaining that I wanted to attend his baseball training camp in Lakeville, Massachusetts but had no money.  A week later, much to my parent’s surprise, I received a response from the camp stating if I worked in the kitchen, I could go to the baseball camp for the whole summer! I did that for two years. I was hooked.

All through high school, I worked at a diner, then off to Cape Cod for college and high end restaurants. I was 16 years old. I graduated with an A.S. degree in restaurant management. My next big career decision was to move to Miami and work at The Jockey Club.  This was a huge life changer: I went from rounds cook to the lead saucier in 3 years.

Back in Massachusetts, I opened my own restaurant in Wrentham, ran it successfully for 6 years, and sold it for a profit. After that, I worked at several high end establishments.

Returning to Florida, I moved to Crystal River, got my CEC and ran Black Diamond Country Club for 8 years: earned my CCE, then taught culinary for 11 years. I became involved with the ACF/ Royal Caribbean program and became trainer and evaluator, which lasted for 4 years.

Presently, I am launching a catering business.

What does the future hold in the culinary world?  Change!  And more change.

Growing up, we prepared Beef Wellington, Pompano en Papillote, Lobster Thermidore, Tournedos Rossini, and Duckling a la Orange. I have not heard or seen these classic dishes in 30 years. Ducks don’t even have legs anymore, just breasts.

What happened? “The times are a changing.” You young chefs and future leaders must stay focused, never stop seeking higher education, stay on top of new trends and equipment. Use fresh local produce and sustainable seafood. Don’t overdevelop comfort foods; they are called that for a reason.

Build and be a part of your culinary team- you are nothing without them! Check your ego at the door, and always remember this:


“Never a horse couldn’t be rode,

Never a cowboy who couldn’t be throwed”

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