Robert Bleifer

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Title: Executive Chef

Year you started at FN: Freelance (1995); Full-time (1996)

Path at FN: Freelance, Stylist, Chef and now Executive Chef

Culinary education/background: School = FCI, several small restaurants prior to school & Park Ave Cafe post-grad

Cuisine you're known for: Lightened-up food

Favorite food: Blueberries

Food you won't go near: Durian

Culinary inspiration: As a child, Julia Child and Graham Kerr. As an aspiring chef, Wolfgang Puck and Rick Bayless

Favorite show: Iron Chef (both the original & ICA)

Do you prefer sweet foods or savory: Do I have to decide?!

If you were a condiment, what would you be: Hoisin sauce

Funniest behind-the-scenes story: While packing up the food after a segment on the Regis & Kathy Lee show (yes, that long ago) Regis walks into the crew break room, where I was set up, and begins to undress. I'm trying to ignore what is happening, while making enough noise, so that he has to notice that I'm there. I look up again and there's Regis in his boxers and t-shirt. I finally asked him if I wasn't supposed to be there or if he wanted privacy, but he just muttered something about getting kicked out of his own room.

Charities or organizations you work for/with: French Culinary Institute