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.

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Baking Artisan Breads

  • 125 Carroll rd Cornwallville NY 12418 (map)

In this three hour class I will teach you how to prepare three different types of homemade breads: a traditional crusty boule, foccacia or flatbread, and drop biscuits. Each basic recipe has the potential for endless customization and after learning their makeup and preparation you will be able to make a countless number of different breads.

Tuition for this workshop is $50/person and includes refreshments throughout the class, recipes and course notes, and a take home package of freshly baked bread that was made in class. Reservations are required and $50 tuition in full is due at the time you reserve. To make reservations, please go here

Later Event: November 17
Sauces and Soups