Chef Robert Hedetniemi

Robert is a local chef who has been featured in the Island Packet Newspaper, Bluffton Today, The Bluffton Breeze, Low Country Family Magazine, The Bluffton City Sun, and The National Culinary Review. Roberts culinary training began in 1987 at Whittier Regional Vocational technical School studying Culinary Arts and having graduated with honors went on to serve and become an honorable veteran of the United States Navy, aboard the USS Iwo-Jima LPH-2 and the USS John F Kennedy CV-67. Continuing his advance culinary training, Robert graduated Suma -Cum lade from the prestigious culinary arts school, Johnson and Wales University in Providence RI. and holds additional degrees in Business Administration and General Studies. Professionally, Robert has earned the designation of Certified Executive Chef from the American Culinary Federation, Serv-Safe™ Certified through the National Restaurant Foundation, is a member and serves on the board of, “Chefs of the Low Country, ACF Chapter”, and is an advisory board member of The Technical Collage of the Low Country Culinary Arts Program. Robert is an active parishioner of Saint Gregory the Great and Thomas D. Reilley, Sr. Council 10668 Knights of Columbus member. Residing in Bluffton South Carolina, Robert also owns and operates Chips Café located within O. C. Welch Ford with his wife Bonnie and four children, Kayla, Brittney, Jacob and Cassandra. Roberts Fine Foods caters to clients of Beaufort County by providing unique meal delivery and catering options. Roberts Fine Foods has since distinguished itself from its competition and developed a reputation as a gourmet full service catering and meal delivery company with clients such as the University of South Carolina Beaufort ,Jasper County Rotary Club, Saul's Funeral home, Traditions Homes, Jasper County Chamber of Commerce, Coastal Carolina Medical Hospital, Torque Gym, Town Of Bluffton, Sun City Rally for the Cure, Sun City Golf Association, Sun City Garden Club, Humana Medical Insurance and Fox 28, ABC-WJCL Savannah. For meal delivery menus, specials, and full service catering options, please review our website at www.RobertsFineFoods.com

Recipes by Chef Robert Hedetniemi

Bouillabaisse

 

2 gal (1 shell, 1 fish) stock

2 bulbs fennel

5 onions

1 c fonds

1 can bell tomatoes crushed

1/2c chopped garlic

½ bottle white wine

¼ bottle anisette

2 tbs saffron

Diced potatoes

Spice bag- 3 tbs fennel seeds

4 tbs. crushed red peppers

2 tbs. black peppercorns

1 bunch thyme

¼ bunch parsley

 

Sauté garlic, onions, and fennel until translucent. Add wine and anisette, cook off. Add tomatoes, spice bag, and stock, bring to boil then simmer. Add saffron, potatoes, and fonds. Season with tri-mix and cayenne peppers.

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