Robin Stybe joined the faculty of Johnson & Wales University in 1999, where she teaches Stocks, Sauces and Soups; New World Cuisine; Nutrition & Sensory Analysis; and Purchasing and Product Identification. Prior to coming to JWU, Stybe worked with the Rhode Island Department of Education as a Team Nutrition Culinary Instructor. She also owned and operated Robin’s Fresh Foods, and is a Certified Master Gardener with emphasis on organic farming. She has served as food stylist and recipe tester for several publications, including the James Beard Foundation’s Winning Styles cookbook, and is a Certified Culinary Instructor through Foodservice Educators Network International.