All the recipes call for fresh ingredients loaded with protein and designed to meet even the most demanding situations and discriminating palate . It is specifically designed to help first responders and busy families be prepared with healthy and time friendly recipes so they can be at their best every day. Ten percent of the proceeds from this event will be donated to fire relief. Rob honed his skills as a chef at the California Culinary Academy of San Francisco. He forged his career working for top chefs at restaurants like Kuleto’s on Union Square, the Mark Hopkins Intercontinental Hotel on Nob Hill, the Waterfall Resort in Alaska and the Ritz Carlton resort in Aspen. Moving back to California, he became executive chef at Miramar Beach Restaurant in Half Moon Bay, and went to work as a corporate chef for Pizza Prego and then executive chef at Events, Etc. designing menus for clients such as Larry Ellison (Oracle), Oral-B and million-dollar events at world-renowned estates such as Green Gables in Woodside, and Dio Datti in Napa. Rob currently lives in the Napa Valley with his wife and family and works as a full-time first responder for PG&E. The recipes in this book reflect both his cooking expertise and his knowledge of the needs of his fellow first responders.