A graduate of the Tante Marie Part-time Pastry Certificate program, Robin Rodriguez began her career at the Palo Alto Baking Company as a cake decorator. She then transitioned into the fast-paced restaurant world at Hawthorne Lane in San Francisco under the guidance of Pastry Chef Nicole Plue.
With a desire to further her knowledge, she continued to work alongside other top local chefs like Emily Lucchetti of Farallon, Nancy Oakes of Boulevard and Heidi Krahling of Insalata’s. She has spent the last ten of her 22 years of pastry experience leading the pastry team at Paula Le Duc Fine Catering and Events for Executive Pastry Chef Marilyne Mitani.
Robin is a seasoned professional who is passionate about sharing the knowledge and techniques she has acquired over the years. She believes that hard work, attention to detail and a strong grasp on the fundamental elements of baking and pastry are the keys to a successful career. Her goal is to give students the confidence to find their place in the culinary world and to love it as much as she does!