“Students need to understand the process it takes to get an onion from the dirt all the way to your restaurant. Then they’re going to be less likely to waste, and they're going to support their local economies and local farmers.”
Executive Chef Robyn has assisted in achieving many awards, including five stars and five diamonds, and attended the James Beard House. She’s served as a chef de cuisine, a chef de tournade, and a food truck owner-operator.
Chef Robyn not only put herself through school while working in kitchens, but she has also owned her own restaurant, Caraway Café & Catering, with clients including Food Network, QVC, Ralph Lauren, Better Homes and Gardens, Southern Living, and The Today Show.
Her vast experience, plus two degrees and two certifications, makes Chef Robyn a valuable asset to the Escoffier faculty. She’s a member of Disciples d’Escoffier, participant in food and wine festivals across the country, and advocate for diversity in the industry.
Escoffier King of Chefs Blog, 11/8/2013
Painting and photography.