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Robyn Reiss

Westfield, United States


Graduate of NYC's French Culinary Institute at the International Culinary Center. Currently chef de cuisine at a farm to table restaurant in New Jersey. I work daily with what is available at local farmers markets and with produce that is up and coming and unique. The food I cook is a reflection of the seasons. I'm a self-taught bread baker with an interest in all aspects of food and cooking. Always looking to soak up more knowledge and educate those around me!


Westfield, United States