Andrew Robinson, now a semi-settled father of two, grew up constantly chasing new adventures. He began his years in New York and Philadelphia, but soon found his way to the Boston area. Prior to his work with Bon Appétit, Andrew tried his hand at a variety of fields ranging from carpentry to transportation to demolition. It wasn’t until 2013 that he took on a role in the kitchens at MIT. Andrew’s initial title was Grill Cook, but it wasn’t long before his work ethic and potential were acknowledged. With a focused and driven mentality, he never leaves a task unfinished and has proven to be an exemplary addition to any culinary team on campus.
To Andrew, simplicity can make for some of the most flavorful and memorable dishes. His go-to cooking staple is jerk seasoning, normally a blend resembling cinnamon, nutmeg, cumin, smoked paprika, and allspice. Although his parents were not particularly active in the kitchen, Andrew fell in love with the flavors, a perfect combination of sweet and spicy. Most often rubbed on meat and served alongside rice, beans, and plantains, if Andrew had a say, jerk seasoning would always find a way onto his plate.
Within the Robinson household, the correlation between food and family started as early as Sunday dinners. With Andrew’s parents, siblings, and other relatives gathered under one roof, food acted as a platform for conversation and laughter. When working the line at Next House, Andrew’s current home base, he tries to bring the same atmosphere to the students that are separated from their families. In some instances he offers support or lends advice, and in others, he slips in a few jokes to lighten the mood. “They have enough to think about,” Andrew admits, “it’s the least I can do.”