Topics of healthful eating will also be discussed, including but not limited to exploring the differences between whole and processed foods, what constitutes a balanced diet, healthy oils, and sustainable foods.
Price: $25 pre-reg (before 12/6), $35 after 12/6
Originally from Jacksonville, Florida, Robert Hepler turned his passion of food and cooking into a full-time career. He moved to Arizona earlier this year after graduating from the Culinary Institute of America in New York. He has cooked in New Orleans, Louisiana at Dickie Brennan’s Steakhouse, and in Napa Valley at the famous Mustard’s Grill under celebrity chef Cindy Pawlcin. Also in Napa, he worked at the Go Fish Restaurant under highly acclaimed Chef Victor Scargle. Since relocating to Arizona he has worked at Sassi in North Scottsdale, and is currently at Tarbell’s on Camelback and 32nd Street under Iron Chef Champion, Mark Tarbell.
His current culinary focus is on cooking healthy dishes, and using sustainable organic ingredients. His extensive culinary background has given him a diverse array of cooking techniques that he applies to create interesting food. With Chef Robert Hepler, normal, everyday ingredients turn into flavorful artistic creations.