chef, 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.

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Eggnog Class at Different Drummer's Kitchen

Eggnog is a holiday tradition with many forms enjoyed in countries throughout the Western world. In this class, chef Rob Handel will teach you to prepare a variety of eggnogs (with alcohol and without), allowing students to sample each and take a jar of classic American eggnog home to enjoy. Recipes in this class include:

- American-style eggnog (no alcohol)

- Puerto Rican coconut milk-based Coquito

- German Eierpunsch

- Yiddish Kogel Mogel

Earlier Event: October 20
Supper Club