Get to Know Us
Under Construction.
Future home of something awesome!
Please visit and LIKE our new FB page FoodSense www.facebook.com/foodsensetoday
“Your connection to all things culinary!” Cooking classes, consulting, and more.
The FB FoodSense page will be your daily/weekly contact point to keep you connected to the culinary world. It features interesting, informative, and fun articles, recipes, restaurant/food reviews, photos, and more!
Further information can be found at: www.foodsense.today and www.davidrobbins.us
I’m in the startup process of initiating a local business concept - FoodSense. It is a fresh approach to food that simply makes sense. From my diverse experiences with travel and culture I have learned a few fascinating lessons about food.
1) Food/eating is an amazing experience that can connect us to worldwide cultures and history, nature/the earth on which we call home, and to each other/community. Nourishment, a basic survival need for all, has become an art. Through this art we create fantastic customs, memories, and shared experiences which in their vast diversity can still be unifying.
2) Although I have a great sense of respect and appreciation for tradition, we should not be limited in our mind or with our taste palate by the ‘boxes’ in which history, society, and nations have placed us. Keep an open mind about all things. Try new experiences, foods, drinks, etc.
3) The notion that ‘fusion cuisine’ is something new is a total misnomer. When the first person left the first village and met another traveler and traded for a new food item…voila! ‘fusion’! The fact is that exploration, production, procurement, and shipment of spices, herbs, and foods have played a very major role in world history.
4) It is ironic (and wonderful) to me that modern society at large is now realizing the simple ways of growing, trading, and eating food of years past (local, seasonal, organic, unprocessed/unmodified, diverse, and fresh) is truly the healthiest and best for the health of the individual, community, and ecosystem.
As an Executive Chef with experience/expertise in many many aspects of the food industry from farms to fine dining I am often asked what is my favorite dish or my genre of expertise. My answer simply is and has always been “I cook food that makes sense.” That’s it folks. Simple. Food can be intricate, but should not be complicated/confused. Food can be simple, but refined and pure, and should not be plain and bland. So long as you truly understand the elemental building blocks, the ‘hows’ and ‘whys’ of the ways things work - you can then become an architect who will only be limited by your imagination. The food you cook/serve/eat should just simply make sense. Each bite taken should be wonderfully and memorably tasteful with love and soul in each morsel. At the heart of it, that is FoodSense.
Thank you very much for your interest and support!
~Peace and Aloha~