Bob Hoebee

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Title: Senior Food Stylist

Year you started at FN: 1997

Path at FN: Prep for the Ming, Mario, Emeril, Sara, era. Point for Cooking Live, moved into a schedule involving more styling for print, video and the web (cookbooks, food bytes, web recipes). Hopefully will move on to more styling and involvement with our Food Network branding of retail items.

Culinary education/background: No formal cooking school. Self-taught cook and baker from cookbooks mostly. Started as pastry chef in the early 80's in San Diego, in the middle of the California cuisine boom. Moved back to New York and on to various restaurant line-cooking, and then, sous-chefing. Later became chef of a catering company in NYC. Then private corporate chef for a book company executive. Became a cook for a "High Society" couple, chores included "impromptu" (i.e. very last minute dinners) for 12 or so "fabulous" art directors (as well as cooking healthy dog food, daily, for their sick dog). Then, was saved by the Food Network!

Cuisine you're known for: Mexican, fried chicken, breads and pastry-based desserts.

Favorite food: Mexican, Chinese

Food you won't go near: Live insects

Culinary inspiration: Julia Child, Grandmother

Favorite show: Iron Chef

Do you prefer sweet foods or savory: Savory

If you were a condiment, what would you be: Mayo

Funniest behind-the-scenes story: Don't really remember anything that won't send me to HR

Charities or organizations you work for/with: None, other than my family