From restaurant ownership to a Top Chef competition and to culinary school instructor at the Walla Walla Community College’s Wine Country Culinary Institute, Chef Robin has seen and done it all. She shares her career story as well as some insights about cooks these days and the attitudes that have set apart the successful graduates of culinary school. As my first ever chef, Chef Robin took time to teach technique and develop my eye as a culinarian and to look to the art of culinary work and not just the science. Her training has helped me think differently as a research and development chef – considering the eating experience as well as the execution of foodservice.
About The Author
A nutrition scientist turned research chef, extroverted foodie and amateur rock climber and runner (when there's time), Kimberly brings an insider's experiences of food manufacturing and professional cooking. Whether you're a food lover and eater wondering how packaged gets from idea to your pantry or a professional curious about product development, this is a blog written for you.
September 12, 2010
October 14, 2010
December 19, 2015
- Special Episode: 2017 RCA Annual Conference and Culinology Expo March 27, 2017
- S2E03: Author and Chef Ali Bouzari on chef vs scientist techniques and benches February 11, 2017
- S2E02: Canada’s Smartest Kitchen’s Chef Christine Murnaghan on the transition from great home recipes to manufactured finished products January 28, 2017