Reviews
Student Blog
For a first hand student report about the 8-week course of culinary study, visit a student’s blog about taking classes at the Chef Studio .
NW Palate
November/December 2006, Susan G. Hauser wrote “A Fish Tale” explaining how Robert Reynolds’ Fish Soup Like a Tidal Pool came to be.
Portland Monthly
January 2007, review by Camas Davis wrote “Kitchen Existential” a piece about Robert’s quest to elevate the culinary consciousness of Portland: A tale she tells in four recipes.
Reluctant Gourmet, Blog
www.reluctantgourmet.com/blog/pasta-recipes/how-to-make-risotto/
Portland Spaces
May 2008 issue, by Jon Hart reported on five Portland kitchens. In the section called The Franco File” he wrote, “Many of his students are chefs themselves, whom Reynolds coaches to become more confident in their skills and, most important, to think on their own.”
NORTHWEST PALATE
September/October 2008 issue of NORTHWEST PALATE with photos by Ben Root. Robert shares the cover and the feature story with Vitaly and Kimberly Paley. The Paleys hired Robert as the writer for their new book, “PALEY’S PLACE COOKBOOK, Cooking in the Northwest,” to be released mid-October. Read and find out why we are so jazzed.
Colleagues
I think a resource is Robert Reynolds, a great talent and the owner of an intimate and very sophisticated cooking studio. Look into it at www.thechefstudio.com
Bruce Carey, the Carey group of restaurants, Portland, Oregon
♥ Hsiao-Ching chou, Seattle Post Intelligencer - ”All those who are lucky enough to share a kitchen with him agree he is a teacher who can make a professional chef or a home cook reconsider what he or she knows about cooking.”
♥ Chris Moore, Cafe Rouge, Berkeley - ”Robert is mindful, both as chef and teacher. With a nod to tradition, he strengthens technique, encourages passion, realizes creativity and develops the very conscience of the cook.”
♥ David Sarasohn, The Oregonian - ”When Reynolds is in the kitchen, it’s an occasion to mark talent and dexterity.”
♥ Rob Siedeman, Cooking School of Aspen, ”Absolutely one of the most impassioned instructors, with teaching skills to match.”
♥ Edward Epse Brown, Teacher, Author of Tassajara Bread Book - ”Robert is a fine companion in the kitchen; knowledgeable, amusing, attentive.”
STUDENTS
♥ Julie Languille comments on her website http://www.dinnersinaflash.com/articles.html after attending Robert’s class on Whidbey Island, Washington in March 2008
♥ John Taboada, Navarre restaurant, Portland, Oregon - ”Robert taught me to cook,”
♥ Chris Riley, ”Robert’s classes are excellent. Not only do you get to transcend your daily ritual by immersing yourself in fine food and cuisine, but you engage with the place we live.”
♥ Dean Towers, Chef, Houston, Texas - ”I didn’t want to go to cooking school to simply be an institutional cook. I wanted to learn everything about food. Studying with Robert, I gained a deep understanding of the art of cooking.