Bio
Before becoming a chef, Robin was an artist. While pursuing a Masters in Fine Arts at the University of Michigan, she took a job in the catering department. This was only intended to be a summer job, but it quickly became clear she had a passion for food.
Robin's Pacific Northwest roots are the foundation of her cooking, which is accented by the flavors of her world travels. Robin formerly owned and operated Crave, a popular Seattle bistro, and currently uses her cooking and culinary connections to help raise money for Lymphoma research and is closely involved with the Fred Hutchinson Cancer Research Center.
History
starter
Chef Robin earned a Bachelors of Arts degree from Bates College and a Masters of Fine Arts degree from University of Michigan in ceramics. Her decision to enter the culinary field was made while working for a catering company as a summer job in Michigan. After the first day, it was apparent that her place was in the kitchen.
craving
As Founder and Executive Chef of CRAVE, Robin Leventhal brought her impressive professional experience to the table. While she was the Head Chef at Cyclops, a landmark in Seattle, Robin also taught a high school culinary program during the day. She soon became a full time instructor at the Sea-Tac Occupational Skill center. After four years she found herself in Vermont as a rounds instructor at New England Culinary Institute teaching at the college level. Her biggest satisfaction came from watching the students ‘come alive’ when they succeed.
cure
After being diagnosed with two kinds of Lymphoma Robin decided to use her her cooking and culinary connections to help raise awarness and funding of Lymphoma research. This culminated in the Copper Cure benefit. Handing out her copper molds to some of Seattles top chefs their creations returned to the auction block to help raise money for the Fred Hutchinson Cancer Research Center. Robin also continues to take donations to help the Fred Hutchesen research center at her fundraising page.
attitude
She believes that one’s individualism and passion are inextricably connected to the food he or she creates. The critical process of seeing, believing and thinking about food is imperative when creating any dish. The rest is all up to taste and the subjective imperative that will set one’s food apart from the ordinary.
With her extensive knowledge of arts and experience in the kitchen, Chef Robin strives to reach people’s souls through food. Her satisfaction comes from when a customer takes the time to compliment, and even hug her. “Only then do we truly know that we have accomplished our goals.”
