Robb White, CEC CCA AAC, is currently the Executive Chef and Food Waste Prevention Catalyst at Leanpath, where they utilize their culinary expertise to significantly reduce food waste. Their experience has been enriched by collaboration with innovative chefs, fostering open dialogue and empowering frontline staff in the fight against food waste. Prior to this role, Robb served as the Dean of Culinary at The Culinary Institute of Michigan from 2002 to 2013, further establishing their credentials in the culinary field.
Location
Jacobsburg, United States
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