The Emerald Flame Robin Shipp

By Terry L. Watson Photos Provided by Robin Shipp

What does she not do? That is a fair and appropriate question that can be asked about Maryland resident Robin Annette Shipp. On the one hand, the 44-year-old is a multiethnic Creole woman who is an accomplished chef. On another, Robin brandishes a professional career in dance. It is clear that regardless of what arena, she does what is needed to succeed.

Robin says that around the young age of 18, she realized her love for cooking. “I used to watch television cooking programs like Julia Child, Justin Wilson (I Guarantee), and more. As I got older, the watching quickly turned into study sessions of all the famous cooks that were showcased on cooking programs and networks,” she says. By age 25, Robin began freelance modeling and acting in auditions for small roles and commercial print work modeling such as Model Inc, Audition America, and more.

Robin’s connection to food and all things delicious began to take shape in 2018. Around that time, she started a vendor networking and health and wellness umbrella company entitled “MotherShipp Productions”, also known as MotherShipp Global. MotherShipp Global has a focus on black business recognition.

Robin is the mother to her daughter, Harmony. She graduated from Rockville High School in Rockville, MD. She also attended Savannah State University and studied Industrial Psychology. “I thought it was a good fit for me, but it didn’t sit right. When I put myself back into school online for Information Technology in Visual Communication, I wanted something I could be happy with. However, I never finished those degrees. It took years to decide on what I wanted as a degree or certification. In 2022, I successfully registered and finished my certification as a Clinical (Board Certified) Master Herbalist from Trinity School of Natural Health. I returned the following month to obtain my certification as a personal chef from International Professions Career College,” she shares. “I incorporate both into my food as I feel that food is supposed to taste, look, and feel good. It’s healing. It should bring comfort to all levels. Healthier foods can also be comfort food. It’s meant to heal your mind, body, and spirit.”

Currently, Robin owns Emerald Flame L.L.C. Her company offers catering and personal chef service for all events. These include breakfast, brunch, lunch, dinner, and small desserts. It also has a focus on certain mini catering items and big pot items. Emerald Flame, L.L.C., ships certain food items and seasonings nationwide. The seasoning brand is called Gyrnd Seasonings. Salad dressings and other sauces, and medicinal food products are soon coming.

The Grynd Health offers a variety of flavors such as Garlic Pepper5, Spicy Turmeric, Lemon-Sage, Honey-Butter, Mushroom-Shallot, and Brown Sugar-Cinnamon-Clove. The Grynd Originals include Robin’s Rajun Cajun, Southwest Smoke, White-Hot Garlic Herb, and Creole Royalty Seafood Boil. Grynd Sauces include Creamy Cajun White Wine Sauce and Applewood Mesquite Whiskey. There is also the Cane City Rubs, named after the city sections of Louisiana that the Creole population mostly lived in. The flavors include Flamin Maple, Spikes Brown Sugar, Mesquite Citrus, and Island Heat.

“I love what I do because food brings people together. From birthdays and whatever holidays people celebrate, a celebration of life ceremony, corporate parties/networking parties, romantic dinners, or the cookout, it starts with food. When you break bread with someone, you come to the table to share each other’s presents. Even when it comes to food, just being in the background while a conference or event takes place, food makes everything better,” Robin says. “My slogan is ‘Food for the soul and health for the body”.

Robin shares that most of her challenges have been financially related as a business owner. “I have learned to keep pushing and believing in my dreams. I want to continue to be the best chef I can be and possibly heal those with my culinary and medicinal products and talents.”

As Robin’s future unravels, she says she plans to concentrate on being a traveling chef. “That is my intention. Even further, being a celebrity and semicelebrity chef. I’ve always wanted to connect with motivational speakers for many reasons besides being their chef. I would also like to start my own foundation to give food to those in need. I love what I do, and my journey has been long. Yet, it continues to strive for heights that I haven’t even thought of, but I know it is on the way.”

Robin Shipp

MAGAZINE Zoelle Alaiya Scott

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