Chef Benjamin Robinson
First I want to thank you for your time and interest in the Culinary Arts. Each student has his or her choice of electives and I'm honored you have chosen my class.
I am a proud father of two young girls. I like most music (sorry country), video games, physical fitness, and home projects.
I have had a handful of careers in my life and have loved them all and culinary is no different. The career and social use of knowing the culinary arts has brought me great joy and success. I attended Le Cordon Bleu and got a portion of my knowledge from them. Most of my expertise has come from on the job training. After graduating I got a couple of smaller line jobs until eventually getting hired at AJ's Fine Foods where I worked my way to the top and became the Executive Chef.
This will be my fourth year as a Culinary Teacher at Dobson. I am excited for all of the challenges and learning opportunities that this year will bring. I understand that Online learning is not the ideal place for learning culinary, however what I tell everyone is the classroom isn't either. The most productive learning happens in a kitchen. Experimenting with food and learning from your cooking successes and failures.
I will currently be holding office hours in the Afternoon on Monday, Wednesday, and Friday from 1:00 to 1:45, and On Tuesday and Thursday in the mornings from 8:30 to 9:15. This is all subject to change and I am always available via email at email@example.com.