
Martin Murphy, executive chef at the Robb & Stucky KitchenAid Culinary Center, pours corn cake batter into a pan during an informational class.

Neil and Kate Armal enjoy a coriander crusted scallop over a sweet corn cake with saute of sweet peppers during a class at the Robb & Stucky KitchenAid Culinary Center.
Martin Murphy is cooking up unique eats at the Robb & Stucky KitchenAid Culinary Center in Bonita Springs and everyone is invited to come out, eat and learn about food.
Murphy, the center’s executive chef, is offering interactive classes in which students are invited to ask questions, learn about food, ways to prepare it and how to spice up their daily meals.
“My philosophy is to get you to appreciate and enjoy cooking,” said Murphy, to more than 25 attendees.
The culinary facility, which opened in March 2005, is the first of its kind in Bonita Springs.
“He writes all the menus and researches everything so when he talks about the food, everyone learns so much,” said Jan Secrest, Robb & Stucky’s marketing coordinator.
Built within the Robb & Stucky store, which sells kitchen appliances and other home decor items, the center has a kitchen equipped with cameras and screens that show students exactly what’s going into Murphy’s food.
“I want new flavors, techniques, new equipment and new ideas,” said Nancy Spence of Marco Island, who has changed her way of cooking since taking the classes. “There aren’t that many cooking classes in town and this one comes with history about the food.”
In the class, which costs around $40, students are given recipes that detail what will be made based on the day’s theme.
“I put together these menus on a plane ride but it is just as easy for you to do the same,” said Murphy about a recent class about cooking appetizers. “I try to share my experiences in the kitchen, my philosophy and ways for you to cook at home.”
During a recent class, Murphy cooked a coriander crusted scallop over a sweet corn cake with saute of sweet peppers and showed students that it’s creativity that makes the dish.
“You can make anything an appetizer; it’s all about portions,” said Murphy, who’s been a chef for 25 years. “Appetizers are very trendy right now and people like to eat smaller foods with different tastes.”
Neil Arnal and his wife Kate have tried Murphy’s recipes at home and stand by them.
“We love it; we’ve been to several (classes) and it’s always extremely educational,” Neil Arnal said. “We’ve tried them at home with guests and things always work extremely well. We love the class.”