Matthew Robinson

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Matthew Robinson (Amsterdam)

Author of Knickerbocker Glory: A Chef’s Guide to innovation in the Kitchen and Beyond

www.theculinaryexchange.net

BOOKING INFO

Stephanie Ridge | stephanie@prbythebook.com | 512-481-7681 | Twitter: @stephanieridge

FULL PRESS KIT: CLICK HERE

STORY IDEAS

  • A Chef’s Guide to Innovation
  • The Knickerbocker Glory: Why this classic British ice cream is a lesson in innovation
  • The birth of a big idea: What the culinary arts, fusion cuisine and molecular gastronomy teach us about perfecting a product
  • Your most memorable meals: How to recreate those “wow moments” at work, and other areas of your life
  • The making of a recipe: Tips for perfecting your dish

Ever wonder how an Iron Chef comes up with such innovative dishes? Master innovator Matthew Robinson gives us a look into the creation process, both in and outside of the kitchen.

With 17 years experience in the food industry as a scientist, product developer, and spokesperson he is known for translating complex topics into easy, usable information for consumers. He does just that in his book, Knickerbocker Glory, which is both a guide to creating masterpiece desserts and a resource for becoming more inventive in the culinary and real world.

Using a basic recipe—a classic layered ice cream dessert—and encouraging some out-of-the-box thinking, he shows readers how innovation can be used to achieve extraordinary results, from “wow” moments on the plate to reinvention in the office.

Matthew is the founder of exCLAIM International, a nutrition science and claims strategy consultancy that helps clients turn the complexities of science and new innovations into  hard-hitting and innovative communications that are compelling and beneficial to the consumer and health care professional. He also helps clients innovate and bring new things to life. He created The Culinary Exchange, which aims to become the go-to Internet destination for information regarding innovation in the culinary arts.

He has an M.S. from The University of Georgia in Nutrition Science and is a graduate of the professional culinary program at The French Culinary Institute in New York City.

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