Robin E. Katz

A resident of San Diego, California, Robin E. Katz studied mechanical engineering at Smith College, one of the top women’s liberal arts institutions in the United States. Her capabilities in the field ultimately led to her acceptance into NASA’s Reduced Gravity Student Flight Opportunities Program. In her efforts with a team of other undergraduate engineers, Robin E. Katz explored concepts of solid, gas, and air in a microgravity climate and contributed to a 100-page report on lubricant absorption kinetics. Katz and other participants eventually displayed their findings in a number of educational presentations to high school students, college students and in a series of lectures at the Museum of Science in Boston. The experiment they designed was eventually allowed by them to be fabricated by their own hands in a machine shop which flew with them to test their hypothesis on NASA's KC-135, a Boeing 707 that recreates the effects of weightlessness in zero gravity environments.

Following studies at Smith College, Robin E. Katz undertook a new professional path and completed culinary training at Le Cordon Bleu in Portland, Oregon. An institution established over 100 years ago, the school offers pupils sustainable hands-on skills in state-of-the-art labs, as well as formal training in traditional technique and international cuisine. Following a stint as a Line Cook with regional restaurant Pinot American Bistro, Robin E. Katz moved to the San Diego area and accepted the role of Line Cook with The Marine Room. Founded in 1941, the seaside La Jolla mainstay integrates spectacular views with epicurean expertise. Katz continues to expand her abilities with the counsel of Executive Chef Bernard Guillas, spokesperson for Macy’s School of Counseling and co-author of award-winning cookbook Flying Pans: Two Chefs, One World. When not experimenting with new recipes, Robin E. Katz pursues the art of home-brewed beer.