Clarence Robinson is a native of Asheville and a certified chef, having honed his culinary skills at Asheville-Buncombe Community Technical College.
He discovered his passion for cooking when he lived in Hawaii for a period during his childhood.
Chef Robinson remembers attending a traditional Hawaii luau feast and, he says, “I was culinarily hijacked from that point forward.” His passion is cooking, and he does it with humor, creativity, and love—his way of giving back to society.
Chef Robinson’s aim is to present unusual, creative and surprising combinations of flavors, textures, and ingredients, which has earned him recognition at Minority Enterprise Development Week and a Minority Restaurateur of the Year Award in 2011.
Chef Robinson gained national recognition when he competed on the Food Network’s Cutthroat Kitchen. His talent and creativity having opened doors for his food truck business, called “Soul on the Road,” today Chef Robinson feeds everyone and he does it to touch the soul. We hope that all our readers will support Chef Robinson and enjoy the remarkable tastes of Soul on the Road!
Visit Chef Clarence Robinson at cookingwithcomedyavl.com.
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