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columbuschefs.com Robin Davis... Robin Davis, Food Editor The Columbus Dispatch Robin Davis came to The Dispatch with all the professional credentials for out a weekly food section. Her culinary background is loaded with San Francisco influences. She was an assistant editor of Bon Appetit magazine. She was both a food writer and restaurant reviewer for the San Francisco Chronicle. Both assignments are considered Big Leagues in food journalism. Robin Davis’s critical analysis of food stems from formal studies at California Culinary Academy. She’s a graduate. She authored two cookbooks: Wookiee Cookies and Infusions. In 2000, she was awarded the prestigious James Beard Foundation Award of Excellence in food writing. Robin Davis has international food interests. She was one of the press judges for the World Pastry Cup, the premier pastry competition held in Lyon, France. Other judges were from France, Spain, and Germany. As food editor she develops her own recipes. Her vision for the food section is education and entertainment. She covers everything from week night dinners to more elaborate recipes. Her food sections are focused on local trends and people in food. Why is Robin Davis in Ohio? Dayton is home. She learned to cook at her mother’s side. The mother? She’s a “country cook...it was fried chicken, smothered steak, pot roast.” Like all food writers, she has tastes far beyond the public perception that her world is a mix of foie gras and caviar. The Columbus Dispatch Food Editor: 35 S. 3rd St. Columbus, Ohio USA robin.davis@dispatch.com 614-461-5529 next chef back to galaxy