Rob Endelman is the founder of Cook with Class, which brings the experience of gourmet cooking into people's homes through hands-on instruction in a fun, social and laid-back environment. The details of planning and creating a meal, including navigating recipes, shopping, food preparation, cooking techniques and nutritional concerns, are covered while students become more comfortable and knowledgeable in their own kitchens.

Before founding Cook with Class in November 2004, Chef Rob worked at Jean Georges, one of New York City's four-star restaurants, where he perfected classical and fusion techniques. Rob's work experience also included a stint under Tom Valenti at 'Cesca, the Upper West Side trattoria specializing in home style Italian fare.

Chef Rob and Cook with Class have been featured in the New York Daily News, Metro, the East Hampton Star, and UrbanBaby.com. In addition, Rob has appeared in cooking segments on WPIX-TV (the CW affiliate in New York) and on Plum TV on Eastern Long Island.

Chef Rob believes that a lack of awareness about our industrial food supply has contributed to the increase in modern diseases such as obesity, cancers and food allergies. By having people understand, identify and avoid hormones, antibiotics, pesticides and synthetic additives, Chef Rob helps people feel and live better. Read more about Rob's views on our food supply and nutrition on his blog, www.thedelicioustruthblog.com.

Rob dreamed about a career in the culinary arts while working for ten years as a Wall Street trader. Despite being a Senior Equity Trader at Merrill Lynch, Rob decided it was time to pursue his passion full time in 2003. He enrolled at the Institute of Culinary Education (ICE), and he graduated from ICE's Career Culinary Arts Program with highest honors.

When Chef Rob isn't in the kitchen, he can be found exploring New York City's farmers markets, ethnic neighborhoods, and restaurants. Rob also enjoys playing squash and tennis, and working at the East End Community Organic Farm in East Hampton, NY. As a community farmer, Rob is responsible for the seeding, nurturing and harvesting of over thirty types of vegetables on almost 1,000 square feet of land within this community-based organic farm cooperative.

Rob credits this experience for enhancing his knowledge of food production and agricultural standards, broadening his cooking creativity, and providing him with a greater appreciation for the importance of seasonality and locality in relation to the quality and variety of ingredients used by both the professional chef and home cook.

In addition to his degree from ICE, Rob earned a Bachelor of Arts in Political Science from Columbia University.