Claire Robinson

Claire Robinson is a television host, author and cook.[1] She graduated from the French Culinary Institute in 2005 and was a television host of the Food Network series 5 Ingredient Fix.[2] On April 4, 2010, she debuted as the new host of Food Network Challenge replacing Keegan Gerhard who hosted the program from 2005 to 2010. She is currently co-host with Richard Corrigan of Chef Race: UK vs. US on BBC America.

For the New Zealand political communications academic, see Claire Robinson (academic).
Claire Robinson
Born
Jacksonville, Florida, US[1]
EducationThe French Culinary Institute University of Memphis
Culinary career
Cooking styleSouthern and French Food

Personal life

Robinson was born in Jacksonville, Florida. As a child her family moved frequently but eventually settled in Memphis, Tennessee. Robinson graduated from the University of Memphis with a degree in communications.[1]

In 2004, she moved to New York City and attended the French Culinary Institute; she graduated in November 2005. Along with being a private cook, she spent time working on culinary production teams for several cooking series, including Food Network’s Easy Entertaining with Michael Chiarello and PBS's Everyday Baking for Everyday Food.

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gollark: Why I didn't write several of the entries:#1: looks ugly#2: I am physically incapable of typing bad words#3: bad identifier names, 🐝 it#4: I can imitate myself better than that#5: don't know what `calloc` does#6: includes tests and use of vaguely FP-like constructs, and I do not do testing#7: global variables are wrong#9: not heavy enough for osmarks internet radio™#10: also looks ugly, reminds me of accursed heavpoot code#11: fixed-sized array is quite <:icosidodecahedron:726025762590949426>al#12: object orientation, kind of simple
gollark: Unless you were metahyperbluffoiding.
gollark: True, actually.
gollark: You would not, due to lyric bad.

References
  1. "Claire Robinson Bio". Food Network. Retrieved 2009-09-13.
  2. Salkin, Allen (April 17, 2009). "He's the Man Who Sets the Table". The New York Times.

Further reading
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