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.