Rob Barrett has had a wide range of cooking influences.  Waiting tables through college at 4-star restaurants piqued his culinary interest and he was always learning how to make the various dishes he was serving.  From dijon chicken to chocolate mousse, he was taught accidentally by some of the greatest chefs in Rochester, NY. His travels as a musician have exposed him to home cooking throughout the world.  While living with a family in the Sudan he learned how to make Sudani Rice, in Pakistan he learned how make chapati, with an Ethiopian family in Kenya he learned how to roast coffee and make injera, and while staying with a family in Japan he earned how to make Shabu-shabu.  Even at a young age he was drawn to the culinary arts. When every other boy in small town Pennsylvania was in Wood Shop Rob took Home Ec.. While this might have led to some playground harassment, it was clear Rob was headed for food.  Although largely self-taught, Rob doesn't shy away from gourmet cooking.  From soups to sauces, Italian to Thai, Rob is always trying to find easy ways to make complicated dishes  Recently, he has started teaching men to cook through online videos at Youtube.com.  His "Cooking for Dads" videos, with simple techniques and understandable language, have developed a following and helped take the mystery out of cooking for millions of people all over the world.  

Try Rob's Recipes:

Leftover Calzones

Red Pepper and Sausage Pasta

After graduating from Northwestern University with a degree in Theatre, Kristina moved to Los Angeles to pursue a career not only as an actor but also with the dream of someday hosting a cooking show. However, Kristina’s love for food began long before her move to the west coast. One of Kristina’s earliest memories is sitting on top of the kitchen counter watching her Mom prepare family dinners, bake goodies for school events or invent new and exciting recipes to be entered in cooking contests. Somehow during those early formative years Kristina began to absorb a bit of her Mom’s culinary magic. Beginning at age 8 she learned to prepare dishes on my own and even started entering recipes in the local county fair.  At age 12, Kristina was old enough to enter The Pillsbury Bake-Off. On her first try, she became the youngest finalist at the 35th annual contest and went on to win $2,000 for her Raspberry Filled Apricot Cake. At age 20, Kristina was also featured in the 39th Annual Pillsbury Bake-Off cookbook for her Smoky Southwestern Shepherd’s Pie. She continues to create her own unique and delicious dishes and enter culinary contests throughout the country while pursuing her dream of having her own cooking show.

Kristina's Recipes

Cranberry Topped Roasted Salmon with Herbed Mashed Potatoes

Rosemary Steaks with Pear Nectar Sauce