Robert Jacobs is an experienced food service consultant and the Design Principal at Culinary Advisors Design. With a background as Principal at Jacobs Associates and President of Birchfield Jacobs Foodsystems, they have extensive experience in designing projects from small restaurants to large central commissaries. Known for their knowledge of food service equipment and Cook/Chill technology, Robert is a collaborative problem-solver dedicated to addressing client challenges. They hold a Bachelor of Science in Mathematics from Towson University and previously studied Biomedical/Medical Engineering at Drexel University.
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