Interview with Chef Robinson

What called you to be a chef?

I was born just down the road from the Baseball Hall of Fame in Cooperstown New York. My start in the culinary world began when I got a frying pan and spatula to make my own breakfasts at the age of eight.

My older brother, Sean, who worked in a local bakery and attend the Culinary Institute of America (CIA). Seeing Sean preparing dishes and tasting those dishes sparked my own interest and challenged me to become a chef.

What does it mean to be classical trained in Culinary Arts?

Just like other arts, Classic training is using the establish techniques from the masters in France or Italy. Classic French chefs who had the greatest impact on the culinary arts where, Marie-Antonie Caŕme, Georges-Auguste Escoffier. Many of these procedures are used when preparing the Paleo meals.

Why did you choose to specialize in Paleo and healthy eating styles?

Back in 2014 my wife, who is in the medical field, wanted to start eating healthier. So, she looked around and found the Paleo diet. Starting with the 30-day detox and researching the preparation of the Paleo style of cooking, reawakened the fun and challenges of cooking. So, I decide to go back and finish my culinary arts degree.

While working on the degree one of the projects was restaurant design. After giving it some thought, the idea of providing healthy options to the medical community stuck in my head.

Doctors are always encouraging us to eat better and healthier. But, when you look at where the doctor’s officers are located, generally the only food joints nearby are fast food. With my wife being a Nurse Practitioner, it only made sense to provide the medical community with a healthy alternate to practice what they preach. In doing the research for Paleo diet, I also found that the paleo diet is one of the best for folks with diabetes and who have gluten intolerances.