THE CHEF JROB EXPERIENCE

Justin Robinson, Executive Chef

What do you want your clients to take away from

your service? I pride myself on giving a complete stranger an experience they will never forget. From the places around the world I’ve traveled, I feel like I bring that cuisine to the table, in the comfort of your own home. I care about others’ health and that every bite is quality and some of the best, if not the best, food you’ve experienced.

What moment in your life made you say, “Yes! I’m

going to be that chef!” I began cooking in my dorm my freshman year of undergrad and slowly but surely I began to perfect my craft. It wasn't until I moved to Atlanta for graduate school that I realize how much of a gift I had in the kitchen and how it could impact other's lives and health. Through my studies in Public Health, I realized I could mend both an educational tool and my culinary endeavors into a career, performing cooking demonstrations on healthy eating to public crowds and local schools; meal prepping for multiple clients to help them achieve their fitness goals, or simply just changing lives one taste bud at a time.

QUALITY IS IN THE DETAILS

because I was willing to sacrifice and do whatever it took to manifest that vision forward.

Marcus Fitzpatrick, Restaurant Consultant

What moment in your life made you say, “Yes! I’m going to be that chef!”

It was back in 2015 while I was in culinary school (2nd Harvest Culinary Program), I was barely getting sleep because I was working an overnight security job and doing events on the weekends. I knew then that "Yes! I'm going to be That Chef"

What was the last milestone in your career and what is the next goal?

Taking over the food program for C&C Social House in Atlanta's historic Auburn Ave has been major for me along with increasing my personal chef clientele. I look to continue to build upon its success, making it a staple in the Atlanta community. It is also a 2021 goal to continue to grow the Chef Todd Brand into a household name, so look out for products, merchandise and collaborations all 2021

CATERING TO THE STARS

Tyler Thomas, Personal Chef

What are your 5 must-haves for being a great

chef?” Being Prepared for anything, the ability to identify your market, have passion curiosity. and Perseverance and don’t stop cooking just because someone doesn’t like your food.

Whom do you aspire to share your gift with? Those who appreciate good food and luxury experience.

What moment in your life made you say, “Yes! I’m

going to be that chef!” I was taking cooking classes my Freshman year in high school and I realized how good I was at cooking flavorful food.

What is the most memorable dish you served and

why? An Italian pork dish I made in culinary school for my Final.

What event or what person you catered to/for that made you know for sure that you were “that”

chef? Chris Brown

CHEF BY PROFESSION

Chef Dupree, Personal Chef

What is the most memorable dish you served and why?

The most memorable dish I ever served was for a homeless guy name Reko. I lived in Houston Tx at the time and on my way home I would always see this homeless guy. This particular night it was extremely cold, and when I passed him, he had a sign up that read, “ please help feed a starving Army Vet. " I went home and prepared him a delicious seafood gumbo. I saw him days later he expressed his gratitude and how hungry he was that night until I fed him

What are your 5 must-haves for being a great chef?

A Love for food, passion for cooking, determination, insight, and always be open to learning new things.

SHE COOKS, YOU EAT!

Nikki Rowland, Personal Chef

If you could share, no secrets, but a technique that would help the “you bring paper goods to the cookout” person what would it be?

Whom do you aspire to share your gift with?

Those that want homemade food. I also share some recipes and tips on Instagram for those that like to cook. I think tips can be more informative than an actual recipe. Always use real butter. Margarine is not butter. Using real butter when you cook makes a difference. Margarine is cheaper for a reason. Also, plastic cutting boards for meats (cooked and raw). Wooden cutting boards for fruits and veggies. No glass cutting boards they kill knives. And DO NOT put knives or cutting boards in the dishwasher. Just use hot, soapy (bleach or baking soda) water to clean and sanitize. Then dry with a towel. The heat and steam in a dishwasher warps cutting boards and dulls the blades of knives.