After graduating high school in 1991, Robert worked several years as a deck hand on a long-range sport fishing boat out of Fisherman’s Landing, San Diego. During that time he lived a life not unlike something you would see on the Discovery Channel. It was here that he learned to use a knife, cutting and filleting fish several hours a day, depending upon the day’s catch.

Robert returned home to Riverside, California in 1994, and obtained a position as a butcher in an up-scale gourmet grocery store. Here he learned to breakdown all types of beef, pork and poultry. The head butcher was impressed with Robert’s knife skills and encouraged him to investigate a career in culinary arts.

In early 1995, Robert enrolled and began attending the Los Angeles Culinary Institute, in Hollywood. The school was under the direction of Raimund Hofmeister, C.M.C., A.A.C., Master Chef. Robert received top honors from the L.A. Culinary Institute, including the Dean’s List- Honor Roll. He was also named the first student from the Institute to ever receive a scholarship from the California Restaurant Writers Association, (May 20,1996.) Robert also was the recipient of a silver medal as the school’s team leader in the Mission Valley College, Blind Box/Hot Food Competition.

Upon graduating from the Institute in 1996, Robert immediately obtained a position at the Hotel Del Coronado. During his time at the Del, (under the direction of Jay Pastoral and James Waller,) he held a wide variety of positions including, Head PM Line Cook in the Crown Room and later Head Butcher. (Chef Pastoral gave Robert the title of Chef Tornad.) During his time at the Del, Robert had the pleasure of being on the team that twice cooked for President Clinton, as well as many other famous people.

In 1998, Robert was offered a position at the Hyatt Regency Hotel in La Jolla at their signature restaurant, Café Japengos, under the direction of Chef Amyko. This experience was quite different from the Del. Instead of purely classical cuisine, Robert was now preparing California/ Asian specialties.

During this time, he also began working at Great News kitchen store, assisting in the cooking school for the chef of the school, cookbook authors, and working with several famous chefs. Shortly after, Robert took the assistant’s position, and he was given his own classes to teach.

In April 2000, Robert took the position as Restaurant Chef for the Catamaran Resort Hotel. That next year, Robert was awarded the President’s Cup 2000 for the Most Improved Department.

In the fall of 2004, Robert planned a trip to South East Asia, where he spent three months traveling on his own. The cuisine and culture throughout Singapore, Malaysia, Thailand, Cambodia, and China gave him several new cultural experiences. Robert continues to expand and share his vast knowledge of food, while continuing to teach culinary skills. This is his career and passion.

Robert’s love of food and cooking is ever advancing. He states, “My passion for food comes from being able to explore new territories and theories while holding on to the traditions and ideals of the past.” Working as a chef/instructor is “history that is on the cutting edge, taking the best of both worlds and creating art that you can eat.” The service of giving all of myself, taking chances, providing instruction, and then seeing that sparkle in the eyes of my students during a class because they are truly learning. This makes it all worth it.”

Robert has found his passion and is now expressing it with the opening of The Cooking Store.

 Cookbook Author, Phyllis Carey

Phillis Carey has been teaching cooking classes throughout Southern California for more than twenty-five years. Her classes cover a wide range of topics, from basic techniques to holiday feasts, from quick ways with chicken to vegetarian cooking, international and regional cuisines. Her focus is on easy-yet-elegant menus for entertaining, with a gourmet accent and a minimum of fuss. Her students remark that she is easy to follow and her recipes are “homecook” friendly. Phillis’ classes teach techniques that will adapt to other recipes rather than just new recipes. Her goal is to encourage her students to have fun in the kitchen, trying new recipes once they understand the basics. Phillis teaches six to eight classes a week in gourmet shops with class sizes ranging from 10 to 50.

As a free-lance food writer, Phillis’ articles have appeared in COOK’S ILLUSTRATED and COOKING PLEASURES magazines, including such titles as “How to Cook Brussels Sprouts”, “The Way to Cook Carrots”, “Creamed Soups with No Cream”, “Savory Soups and Stews”, “Light Main Dishes” and “Cooking in Season—Belgian Endive”. She has also written cover stories for the food section of the San Diego Union-Tribune, and has self-published four cookbooks including: THE CASUAL GOURMET: 50 EASY ENTERTAINING MENUS, FAST AND FABULOUS CHICKEN BREASTS, and her newest FAST AND FABULOUS ENTERTAINING MENUS.

Phillis graduated from the University of California at San Diego with a Bachelor of Arts degree in Anthropology and Literature and did graduate work in Education at Claremont Graduate School. A native of California, she now resides in north San Diego County.  You can reach her via her website at www.philliscarey.com.

Chef Kirk Ian Campbell

Kirk started cooking professionally ten years ago as lead cook at Cravings Bistro. He was made Sous Chef and eventually kitchen manager which afforded him the luxury of creating original recipes and educating new staff. After the bistro, Kirk enrolled at Le Cordon Bleu Academy. During his time at the academy he had the honor of studying under the industry's leading veterans of culinary arts and science like Executive Chef Xavier Castro - National Pastry Competition Award Winner and Chef Alicia Boada of Chicago's number one custom cakes and pastries bakery. Kirk comes recommended by Executive Chef James Felton - Le Cordon Bleu and Windows on the World, NY, NY. Kirk was honored with the Board of Directors Award and was appointed as a Guest Chef Instructor to Williams - Sonoma by the Academy. While still at the Academy, Kirk started SoCal Chef Services, a professional culinary consulting firm. He now works with new and renewing restaurants providing management, menu development, kitchen setup, staff training, and real estate sales and transfers. He is currently contracted with Trader Joe's providing in store education and entertainment presentations. Since his time at Trader Joe's, Kirk has helped plan and manage corporate product showcase banquets at the LAX Marriott, Trader Joe's Corporate Offices, and the Long Beach Convention Center. Right now Kirk is working with Rossmoor Pastries and Trader Joe's to develop a new line of quick, healthy gourmet home style meals. He is a professional baker and enjoys creating exciting international fusion menus and original recipes based on ancient cultures, rare, and exotic ingredients. Kirk's focus for his classes is to develop a complete understanding of the recipes through teaching the history and the "why" with the how. His teaching style has been described as relaxed and personable and he looks forward to sharing his talents and experiences with you at The Cooking Store.