BIOGRAPHY
Alabama native Justin Robinson first got hooked on cooking when he was making meals for his friends on a hot plate in the Auburn University dorms. Since then, he has gone on to become a competitor on Food Network’s Iron Chef Showdown and Fox’s Master Chef, and he’s currently bringing some fresh flavor to the Atlanta culinary scene. In addition to writing his first cookbook, Just In Time, and starting his signature line of cutlery, he also runs The Chef JRob Experience, LLC., a company that offers life-changing meals to people from all walks of life. His vibrant food, infectious passion, and southern charm are why this rising star isn’t slowing down any time soon.
Lamb Shank & Homemade Pretzel Bites
with Justin Robinson
Q&A
Interview with Justin Robinson
Fat side up or fat side down?
I'm a fat side up kind of guy! I want all the flavor from the fat when it renders down to rain on my protein and seal in the seasoning.
Hot & fast or low & slow?
I like to Rock N' Roll Hot & Fast! I move quick in the kitchen and I'm all about cutting time and introducing bold flavors simultaneously. With a proper marinade sometimes you can't even tell the difference!
Your most trusted cooking tool?
Thermometer. Nails the perfect internal temp for small and large proteins!
Best travel spot?
Loved Bali! Their culture for food and knowledge of spices opened my eyes to a world I never knew existed. I traveled there for a week after completing my Master's and just really indulged in their culture of cooking and tried to absorb as much as I could to bring back with me to the US.
Are you a sweets or savory/salty person?
I love a savory dish, a bite that hits your tastebud and leaves an everlasting impression as you chew! I believe each dish needs a lil sweet, a lil heat, and punch of salt to create that overall satisfactory savory taste.
