What you get ….

Robert Reynolds an educator and chef who learned part of his craft in France, having been trained by the best. The Chef Studio operates much in the same manner. Cooks of all stripes gather around the stove and table for two months while Robert helps shape their professional development and ambition, one on one.

When people who work in restaurants, but don’t have training, realize that they want to commit to being a food professional, they understand the need for an education. The appeal of the training at the Chef Studio is that it advances individual skills and understanding directly in ways that institutions, with large numbers of students competing for attention, cannot do.

The Chef Studio in no way resembles the experience of a culinary academy. We do not try to fit culinary education into the mould of junior college, nor do we pretend to be a trade school. Our idea for training cooks involves passing on a cultural heritage, supported by skills and information that serve participants. The knowledge passed on is grounded in tradition, memory and stories that are supplemented by recipes or books.

Training others is a serious matter in the same way that running a business is serious. Once a student leaves they expect that the skills they’ve mastered will help them stand out from the competition. Robert trains cooks to develop their own signature and to leave feeling more sure of themselves, and of the skills they possess. Learning to be good at something shapes your manner and composure. Robert’s goal then is to offer a solid foundation of information (method, technique, physics, chemistry, culture, history) that allows cooks to apply their intelligence to their life as well as to their business.

Finally, Robert believes the art of well-being marries well with the subject of feeding people. Those things constitute the arts of the table, and this is the domain of education at the Chef Studio.