A History of Cooking In The Twentieth Century
Food seen from an autobiographical, national and economic perspective.

Cooking For a Crowd Without Hiring A Crowd
Drawing on thirty five years experience as an executive chef and caterer, this address will educate your audience in the secrets of preparing food for any social occasion which will help to make their next event an affair to remember.

Salt and Pepper Cooking
Autobiographical presentations concerning Chef Haller’s own education set in the childhood family kitchens of his mother’s Polish family in Wisconsin, the Indiana kitchens of his father’s English, German and Scotch family, Italian neighbors in Chicago and employment in restaurants with menus ranging from, European Haute Cuisine, Brazilian, Indonesian and standard American fare.

 What To Eat When You Don’t Feel Like Eating
A discussion on the care and feeding of people during serious illnesses with several easy to prepare recipes, which will help patient and care giver in a difficult time.