The Dining Room

"Strategic Negotiations Tip ... Always Serve Food & Coffee!"

Robert C. Huber, CMC, CPCM

DINING ROOM

Foodservice Applications, Consultant Background,

And Complimentary Foodservice Recipes

Provided As A Professional Courtesy

For Clients By

Chef Bob

Robert C. Huber, CMC, CPCM

President & CEO

Robert Huber Associates

Founded 1991

CLICK Images Below

The Test Kitchen

Welcome to a brief taste of 50 years in Food Service!

From Boy Scout leader ... to corporate restaurant director (50 operations) ... to college food production, meal plan, debit & POS systems developer (150 campuses) ... to "All-Campus Card" inventor ... to campus card, business and marketing consultant.

Attached are a few of our favorite and easy recipes to impress your family and friends. Check back regularly ... for new recipes, chef's tips and culinary articles. Send in your recipes ... for posting on this international website and viewed by your friends around the world!

NEXT MONTH: Chef Bob meets Chef Robert Irvine of the Food Network's Restaurant Impossible during a restaurant makeover in nearby Fountain Hills, Arizona.

Share this "Recipes" page ... with your family, friends, neighbors, relatives and business colleagues.

Chef Bob

Featured Recipe

Lemon Sponge Pie is one of my Mom's best and most famous dessert creations. Whip the eggs in a 4-cup glass measuring cup for one minute and toss the remaining ingredients in a blender (but not using the whole lemon). Fold the egg whites and egg mixture in a big bowl, ladle the foamy liquid into either a homemade or frozen pie shell. Great chilled or room temperature with a dollop of whipped cream. This simple, light and airy dessert provides a slightly sweet and slightly tart perfect conclusion to any big meal.

Lemon Sponge Pie
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Lemon Sponge Pie.pdf
Adobe Acrobat document [49.7 KB]

Chef's Tips

Add a pinch of sugar for every cup of tomato

sauce when simmering to reduce the acidity.

Chef Bob

Send In Your Tips!

From Campfires to Card Systems

Bob Huber has been involved with foodservice operations since he started his first grocery store at age 5. Helping with large church dinners gave him his first taste of institutional cooking. As a Boy Scout leader, he learned how to plan, purchase, cook and feed hungry Boy Scouts (200 per hour) at Rodney Scout Reservation on the Chesapeake Bay.

Following college and a few years in the hotel industry, he opened and managed 50 Burger King Restaurants in 5 states. In addition to feeding 50,000 customers a day, he setup a regional BK training center, coordinated all product and promotion testing for BKC, installed 200 Point-of-Sale registers, hired and trained new managers, ordered restaurant equipment, coordinated all national and local marketing, and in his spare time flew to Miami to attend the latest operations and marketing classes at Burger King University ...

Continued >

THE TEST KITCHEN

Easy Favorites

Microwave Peanut Butter Fudge
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Peanut Butter Fudge.pdf
Adobe Acrobat document [274.9 KB]

Test Kitchen A >

Special Occasion

Cranberry Sorbet (Gluten-free)
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Cranberry Sorbet (Gluten-free).pdf
Adobe Acrobat document [37.7 KB]

Test Kitchen B >

New Orleans Favorites