ROB HANDEL

chef, craftsman, entrepreneur, forager, teacher.

I’ve had a passion since childhood to create. Farm-to-table long before it was a buzzword. Creating everything from soaps and textiles to meals designed around locally sourced and foraged foods.

I am currently the executive chef at The Bees Knees Cafe, a farm to table cafe located on Heather Ridge Farm, an Animal Welfare Approved farm that raises grass fed and pastured meats, poultry, eggs, and honey. We're available to cater private events and curated dinner parties using locally-resourced, seasonal foods. Special consideration is taken for gluten free and paleo diets, vegetarian meals may be prepared by request. 

In addition to weekly brunch and lunch offerings, we organize a monthly "Supper Club" at the farm. This is a five or six course tasting dinner crafted with our own meats and complemented by locally grown and foraged produce, herbs, and flavors. I also teach monthly cooking classes that aim to provide a technique based approach to cooking that is accessible to cooks of all skill levels. For more information about the tasting dinners and cooking classes, please visit the Heather Ridge Farm website HERE

Please take a moment to review a sampling of my work on these pages.

Cooking Wild Edibles at The Catskill Center

Join chef Rob Handel at The Catskill Center for his presentation "Rethinking Wild Edibles". In this two hour program Rob will discuss various cooking techniques that he uses to make unique and tasty dishes out of common foraged goods. Fermentation, tincturing, syrups, and more, will be discussed in the context of their use in enhancing wild foods. Incorporated into the presentation will be a Q&A session and wild food tasting that illustrates some of the techniques discussed. For tickets, more information about this event and other events at the Catskill Center visit www.catskillcenter.org