Michael Robins, CMC

Master Chef Michael Robins earned the Certified Master Chef title in 1989.

Career highlights:

• At the age of 26 Michael became the youngest chef in America to be certified at the Master Chef Level an honor he still holds today.
• In 2008 Michael was in the first graduating class of World Global Master Chefs in the United Arab Emirates. In the U.S. today there are 68 Certified Master Chefs and 11 Globally certified.
• He is a graduate of the prestigious Culinary Institute of America with Honors. Chef Michael’s food creations and industry dedication have earned him over 150 culinary awards throughout the United States as well as three gold medals from the 1988 World Culinary Olympics in Frankfurt, Germany scoring all perfect scores.
• Throughout his career he has held executive positions with some of America’s finest hotels, clubs and restaurants and consulted on menus for many of the world’s largest restaurant chains and airlines as well as the United States Government. For over 10 years he directed Culinary Services and New Product innovation for the fortune 100 company, Bestfoods. His food products have made it to grocery store shelves packaged under some of the most recognized consumer brands ever sold. Michael’s company Integrated Culinary Systems works with companies in the U.S. and internationally to assist in maneuvering through the innovation and commercialization process of food development in all segments of the industry.
• He is listed in the Who’s Who of Global Business leaders for the Food Service Industry and was a contributing Research Author for “ THE ART AND SCIENCE OF CULINARY PREPERATION” published in 1992 as the text book for all American apprentice chef’s.
• Chef Robins culinary knowledge has made him popular throughout the country as a speaker and culinary lecturer for all types of chef and civic groups and as an advisor to culinary and hospitality schools. Michael was on the faculty at Kennesaw State University outside of Atlanta, where he lectured at the Michael A. Leven School of Culinary Sustainability.
• Michael is also an accomplished and award winning food designer and photographer. His work can be seen internationally in magazines, catalogs, packaging and ad campaigns.