In honor of our partnership with the Auguste Escoffier School of Culinary Arts, this new regular monthly series Chef’s Roll highlights a featured chef or program director from Escoffier’s esteemed faculties across the US. The school’s supportive chef educators provide hands-on, experiential learning, mentoring and one-on-one coaching to help students acquire essential skills needed to succeed in the workplace. As Head of Academics, Executive Chef Robyn McArthur brings a wealth of industry experience –including owning her own restaurant, attending the James Beard House and catering to former President Bill Clinton– to her students at the Escoffier campus in Austin, Texas.
Who inspired you to pursue a career in culinary arts?
Oddly, I grew up with a family full of teachers and restaurateurs so my path seems pretty natural (to me at least). I will say that my Aunt Gloria was probably the one who made me initially interested in being in a kitchen. She and my uncle owned a restaurant and I remember going into the kitchen with her and being mesmerized. My young mind thought it was magic. Now I guess I am the magician.
Was there a particular instructor from your own education who stands out in your memory?
Not an instructor necessarily, but I was greatly inspired by a chef that I worked for and viewed him as my mentor. His name was Chef Bob Waggoner. Just a few of the things that I learned by working for him were: to be passionate about quality ingredients that were locally sourced, rewards do come to those who work hard and take on challenges, and to never stop learning.
What do you love most about being an educator with Auguste Escoffier?
Graduation hands down. I love seeing the students succeed and the pride that they feel. I love seeing the instructors get a tear in their eye when a student thanks them and gives them a big hug. When students come in their first day that is what I visualize in my head, them walking across the stage and being successful.
Executive Chef Robyn McArthur with students prepping for their Farm to Table Culmination Dinner at the Auguste Escoffier School of Culinary Arts in Austin, Texas.Walk us through a typical day at the school:
It is different every day honestly. But I spend a lot of time assisting/ counseling students, walking through classrooms to see what the students and instructors are up to, checking in with the purchasing department, organizing school events, going to the occasional meeting, and to try not to eat too much of the food that the students bring to me (let me tell you, it is really easy to gain weight at a culinary school).
You previously owned your own restaurant. What was that experience like and what is your advice for students hoping to eventually open their own concept?
Do your homework, know the financial risks, be flexible when it comes to concept, get ready to work your butt off, and if you pay your staff well and treat them with respect, you will have low turnover.
Escoffier Students enjoying the Farm To Table® Experience in Austin, TX.What can you tell us about The Farm To Table® Experience at the Austin campus?
We educate students throughout their time on campus on where their food comes from and how sourcing and food preparation impact our world. In the students’ final block on campus, they take a class called The Farm to Table® Experience. In this class, the students get the opportunity to go to the farms where they learn the processes in farming whether it is vegetables, fruit, eggs, or animal harvesting. This gives the students a greater appreciation for where their food comes from and since they now understand the labor and sacrifice that goes into these goods, they are less likely to be wasteful. In the class they also learn the differences between commodity products and the organic, grain fed, natural products. We try to teach a balance and help them understand the financial impacts of these products on their
Being based in Texas, what are some of your favorite local ingredients?
You know, Austin has one hell of a growing season here. I guess my favorite things that grow well here are the figs and Meyer lemons.
Do you partner with any local culinary organizations?
I have partnered with FCCLA, the American Culinary Federation (ACF), Slow Food Austin, and the Austin Food and Wine Alliance.
How would you describe your cooking philosophy in five words or less?
Keep it simple.
What was the last dish you cooked at home?
Brisket with a side of quick cucumbers!
Learn more about Exectuive Chef Robyn McArthur at her Chef’s Roll Profile.
