Robin
Hinz began her culinary career almost thirty years ago, studying at The Western
Culinary Institute in Portland, Oregon. Hinz received her first chef position
while still living in Portland, where she discovered the never-ending
challenges of being both a chef and single mother. Every day was a test of
fortitude and a time of stress, but the trials of these early days demonstrated
Hinz’ commitment to her new profession and gave a strength of character which
would serve her well over the years.
Robin’s
talent developed into banquet and catering work. Shortly thereafter, she moved
her family to Las Vegas and began an illustrious career working as a banquet
chef for several of the world’s largest hotels and casinos.
While
working in Las Vegas, Hinz took time off and ventured to the renowned
Le Cordon Bleu cooking school in Paris where she earned a certificate in
catering. All the instructors called
Robin an artist, helping to elevate her creativity, talent and style. A co-worker once proclaimed, “the angels work through your hands” but
she insisted it all flowed from love.
Once
her sons grew up and moved away, it was time for the chef to explore her
‘Bohemian’ roots. Taking a handful of knives
and cookbooks on the road, Robin embarked on a new chapter in her career and, thanks
to the internet, a chef could now find work anywhere in the world and that’s
exactly what she did. The challenging
guest lodge circuit was the perfect solution for this free-spirited chef. Spending winters in warm climates and summers
in the north, Hinz put her possessions into storage and proceeded to cook her
way around the globe. From a Buddhist temple on the Big Island of Hawaii, a
safari camp in Zambia, remote fishing villages in Alaska, and all points in
between, Hinz soon discovered the joys of freelancing. Embracing the nomadic lifestyle of a Mercenary Chef, she morphed into what
Bon Jovi described as “a gypsy lost in the twilight zone.”
From
2007 through 2009, Hinz worked as the chef for the Saguaro Lake Ranch, outside of
Mesa, Arizona, where she was eventually called upon to prepare meals for
several Womanheart retreats. These
annual events, presented by Healing Source, required an all-vegan menu for over
40 women, usually with many allergy and specialized diet challenges. Into
the Cactus Kitchen is the accumulation of this effort.
Hinz,
now a grandmother of two, is semi-retired and living in her hometown of
Seattle, Washington. Robin’s last
professional position was that of culinary supervisor at Century Link Field,
home of the Seattle Seahawks and Sounders FC sport teams. In addition, Hinz taught vegan, and other healthy
cooking classes, for the Continuing Education Department at South Seattle
College.
Robin
is currently working on her Master of Arts in Sociology at Arizona State
University and conducting insightful research on the plight of culinary
workers. In addition to publishing Into
the Cactus Kitchen, Hinz is developing a children’s illustrated cookbook, and
a book of essays about culinary antics.
You can reach out to Robin Hinz at afrikachef1027@gmail.com