Meet Robin

 Robin Asbell is an author, educator and natural foods chef who creates luscious, feel-good food.

You may have seen her on KARE 11,Twin Cities Live or WCCO TV, or heard her on radio shows like Dara Grumdahl’s Off The Menu, Wisconsin Public Radio’s Food Fridays, or podcasts like Main Street Vegan, Kitchen Chat, the Food Schmooze, and others.

Her Taste column, Meatless Meals, ran with her photography in the Star Tribune for several years. She also writes regularly for national magazines, including Real Food Magazine, Experience Life, and more. Her articles have been featured on, and

Robin’s Publication List.


Minnesota Magazine and Publishing Association Gold Award Print or Online How-To Article, General Interest, over 60,000 for Bowls of Plenty, by Robin Asbell, in Experience Life Magazine, Jan/Feb 2019


Asbell develops and photographs recipes for major companies, including Terra Ingredients, and has created recipes for, National Coop Grocers, YouTech, Bob’s Red Mill, US Apple Growers, and Quaker Oats.

She is the author of 11 cookbooks and has developed recipes that appear in other books as well.

Asbell is a culinary advisor to the Whole Grains Council, and an official Meatless Mondays Blogger.

Asbell has been teaching cooking classes around the Twin Cities since the 90’s. She also travels the US and Mexico to teach and spread the joys of eating well. Meet Robin at one of her upcoming events.

Robin is simply the best cooking instructor I have ever studied with, and I have taken many classes from her over the last 10 years. Her knowledge is immense and I learn so much from her, not only about cooking, but about the ingredients she uses and the cuisines the recipes come from. I have made Robin’s recipes for years and many of them have become favorites of my family. She has shaped the way I cook and the way I think about food.

Joan Garfield

Professor of Educational Psychology, University of Minnesota

I recently had the opportunity to work with Robin. She came to Central Market in support for her new Whole Grains book. I must say that I gained a whole new look on whole grains, and for a chef, new insight is always welcomed. Robin is a thoughtful teacher, and her passion for good food shows in her cooking style. Her goat cheese gnocchi were to die for. Austin would love to have her back at anytime.

Scot Loranc

Personal Chef/Cooking School Instructor, Central Market at Central Park, Austin TX

Getting culinary elites interested in our collection of unusual grains, like teff and amaranth was a troubling challenge for us until we hired Robin to create a stunning set of recipes and romantic copy for our promotional kit. As fellow members of the Whole Grains Council, we knew she was good, but we had no idea her work would catch the eye of every bon vivant we showed it to. Now we’ve got people clamoring for our funky grains and we owe a big thanks to Robin.

Matthew Cox

Marketing Director, Bob's Red Mill Natural Foods

Just wanted to drop you a line to say – great cooking class. Although I am not a vegetarian, he recipes you used at Sopra Sotto will now become part of my cooking repertoire. It was all so delicious, particularly the goat cheese gnocchi, simple and nutritious. All items I would use on a regular basis and for dinner guests. You are an excellent speaker and cook….so very knowledgeable. It was a pleasure working with you on Friday and I look forward to another class.

Thank you for opening my eyes and stomach to really great, nutritious cooking experience.

Mary Ellen Tanaka

Sopra Sotto Staff

I have had the privilege of working with Robin Asbell for over eight years. She has taught many classes at The Chefs Gallery, on a variety of subjects. A born teacher, she brings not just technique, but also well-researched historical, cultural, and food science information to the students. Robin has always been professional and respectful of the business as well as the students who attend the classes. A talented and patient instructor, she inspires the students to try new things and learn new skills. Her approachable, down to earth style and sense of humor help her connect with the class participants.

Stephanie Jameson

Cooking School Director, The Chef’s Gallery, Stillwater, MN

Chef Robin played an instrumental role in recipe development for our client, The Quaker Oats Company, for their fall 2009 Food Service Program. Challenged to expand Quaker’s products usage to other day parts, Robin developed some of the most delicious recipes for breakfast and beyond. Combined with our art department’s talent to visually bring those recipes to life, Chef Robin’s creations have whetted the appetite of all that have graced the pages of the new Quaker Recipe Booklet. We can’t wait for an opportunity to work with her again!

Brandt A. Handley

President, TerriG, Inc.

Robin Asbell has been an instructor at Cooks of Crocus Hill for many years always teaching successful classes. Robin does extensive research about the class theme. This is reflected in the wealth of information shared with the students in a natural light way keeping their attention throughout the class. Being a very creative instructor, Robin puts together classes with a wide range of interesting topics. That guarantees that her classes are going to have high attendance and be among the most popular offered by our cooking school. Besides, her food is phenomenally flavorful pleasing the palate with some intriguing tones such is her innovative way of combining ingredients. Despite all her knowledge and natural talent to teach and cook, Robin is a very personable instructor making the students feel very comfortable to ask questions and exchange information. And in Robin’s case it’s always so true: her students give her an unanimous strongly positive review for each class she has taught at Cooks of Crocus Hill. And so do I! It’s been really a privilege knowing and working with her.

Elisa Lobo Neese

School Administrator, Cooks of Crocus Hill

Honeymoon’s over and I miss my Groom’s dinner menu already.

Kerry and I were leaving the church after last Saturday evening’s Mass and the priest grabbed my shoulder and whispered: “ I can’t believe I enjoyed that vegan dinner…but I did…a lot!”

I’ll be ordering some copies of your ‘Big Book of Vegan’ when it comes out.

Many of the guests are used to hosting and attending fancy dinners with exotic appetizers, fish, meats, pastries, etc. Our dinner was a completely different experience and you wowed everyone. I’ve had a number of them ask for your name and how we met you. Thanks to you, there are now a few less people walking the planet who are scared of the word ‘vegan’ then there were prior to June 11th.

Thanks again for your TLC cooking.

Paul Carter

Vegan Catering Client