Robert A. Walter, CEC, CCA's Page

Relationship Status:

Married

About Me:

A native of GA, Robert began his career over 35-years ago, at his family’s Dairy Queen in SC, at the age of 6. This is where he began his love affair with the hospitality profession.

His 1st real job was a dishwasher in a local coffee shop in Venice, FL at 16. This is when he gained interest in cooking and dreamed to one-day work his way up to a line cook.

Robert had the opportunity to enroll in an ACF apprenticeship program at a 5-star, 5-diamond resort on Longboat Key, FL. After the 1st year, his chef decided to accept a new position in Atlanta, Georgia, leaving Robert the responsibility to pursue his apprenticeship elsewhere.

Robert decided to seek culinary opportunities at Walt Disney World in Orlando, FL. After working for WDW for three months, his chefs recruited him into the Disney Culinary Apprenticeship Program.

Robert worked for WDW for 5-years, graduated 1st in his class, and went from a Certified Culinarian to a Certified Chef de Cuisine within 6-months. There he became familiar with many types of food service and supported the US Culinary Olympic Team. This was a very positive experience, allowing him to meet and work with an A-list of world-renowned chefs.

Highlights included, supporting the Team at the 1992 Culinary Olympics, receiving the Junior Member of the Year award from the Central Florida Chapter and meeting his wife, who was also a cast member. He also competed in a number of local and regional culinary competitions, earning an array of medals.

Robert accepted an offer to work at the Augusta Country Club (Home of the Masters) where he worked from a sous chef, to an executive sous chef within the 3-months of employment. There he received the Culinarian of the Year Award from the Augusta Chapter.

Robert moved to Philadelphia to work for an exclusive club as the executive sous chef for the next 2- years. Off-season he worked for a motion picture catering company and was the chef on a number of well-known films.

He accepted his 1st Executive Chef position at a University of Pennsylvania hotel, worked there for the next 2 ½ years and pioneered the concept of “Contemporary Colonial Cuisine” in his signature restaurant. Robert co-founded a new chapter and organized a Chef and Child event to benefit the South Jersey and Greater Philadelphia Food Banks; raising over $100,000 in 4-years. He also competed and constantly came in 1st place and continued to win silver and gold medals.

After working as the culinary consultant, Robert accepted a job with the DOD in Okinawa, Japan. There he started his family and was the chef for a number of elite state sponsored events and high profiled dignitaries, to include the President of the United States at a welcome picnic for 10,000 guests at the annual G-8 Summit. He was also the president of an international ACF chapter, with over 100 Japanese National members.

Robert continued to work and travel in Asia for 5-years.He relocated in Chicago in 2004. Here Robert lives with his wife of 11 years and 2 children (Robbie 8, born in Japan and Grace 4, a WI native).

Robert is now working for Goodwill as an Assistant Director of Operations (as the organization’s Corporate Chef) at Naval Station Great Lakes. Robert overseas the training team, 500 employees and 2 major dining facilities, serving 9.7 million meals annually.

He is the co-founder/administrator of the Goodwill Culinary Institute; recognized as the only National ACF Apprenticeship Program committed to the culinary advancement for people with disabilities. This program is the only ACF apprenticeship-training center in the Chicagoland area. He is also the vice-president of the ACF Windy City Professional Chef’s chapter.

Robert reached a lifelong goal in 2006 and earned the title of Certified Executive Chef and Certified Culinary Administrator, through the ACF. Robert recently received a National ACF President’s Medallion at the 2008 ACF convention, for significant contributions to the culinary profession.

What is your favorite recipe creation?

Only one?

When did you enter the Culinary Profession?

Age six in my parent's Dairy Queen

Who is your favorite Musical Artist?

Sinatra to Sabbath but mostly Eagles

What is your favorite TV show?

"The Apprentice" and Anthony Bourdain's "No Reservations"

Last Book Read:

The experience

If you could have dinner with any three people who would it be and why?

Jesus Christ for obvious reasons

Ben Franklin because of his love for food and life or Thomas Jefferson for being America's first gourmet

And you for visiting my page

What is your favorite Culinary Web site?

http://acfchefs.org