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| photo by Dan Root |
Trained by Madeleine Kamman in Annecy, France; mentored with Josephine Araldo, a Chef de Cuisine certified from the Cordon Bleu in Paris; Chef Reynolds teaches his students how to cook, taste ingredients and become confident in their own skills. At his signature establishment in Portland, The Chefs Studio, 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.
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.
From The Color and Aroma of Provence by Robert Reynolds:
"The old man smelled of truffles. When he got close enough to me, the air he breathed had the aroma of those black diamonds. He was explaining how dogs are used to hunt truffles to the audience of Americans seated before him at his desk in the mairie, the city hall of the small town he presided over. I sat next to him in order to do the translating, so when he looked at me I could smell the truffles on his breath." Read entire story -->>
Links:
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