Chef Advisory Board
USApple seeks apple inspiration from the country’s greatest culinary minds! Find recipes on our website from these esteemed members of our Chef Advisory Board.
Robin Asbell, Chef & Author
Robin Asbell is an author, educator and chef whose lifelong passion for whole, natural foods has fueled a successful career in which she has created delicious dishes and recipes that both please the palate and nourish the body.
She is the author of eight cookbooks, including Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls, and More (May 2016); The Whole Grain Promise: More than 100 Delicious Recipes to Jump Start a Healthier Diet (October 2015), and Juice It! (2014)
Picked as one of the Star Tribune’s Taste 50 in 2015, Robin was praised as one of the 50 top women in the food scene in Minnesota. Robin has a regular monthly cooking segment on KSTP TV in Minneapolis and has appeared on KARE 11 and Fox 9 as a guest chef. She is also a regular guest on radio and podcasts, including “Off the Menu” with Dara Grumdahl on WCCO radio, and Food Freedom Radio on KSTP.
She teaches popular classes and speaks to groups around the U.S. and in Mexico. Robin brings creative combinations of global flavors and whole foods to all her cooking classes, garnished with a sense of humor and fun. She’s been a featured speaker at several health fairs and conventions, addressing hundreds of attendees about the joys of natural foods.
She has written for Yoga Journal, Taunton’s Fine Cooking, Better Homes and Gardens, Real Food Magazine, Clean Eating, VegNews, Vegetarian Times, Mother Earth News, and other magazines, and writes regularly for strongertogether.coop. She has a regular column, “Meatless in Minnesota,” in the Star Tribune newspaper. Her blog (at robinasbell.com) focuses on great food, as well as food issues, with appealing fresh recipes every week. Visit her website robinasbell.com to see up-to-date schedules for her classes and upcoming public appearances, as well as an extensive recipe archive. You can follow Robin on Facebook, Twitter, Pinterest and Instagram.
Dave Martin, Chef & Author
Dave has consulted for restaurants in New York, Boston and California. He set-up Crave on 42nd, VYNL,The Meatball Factory, Sweetleaf & The Thinking Cup (Boston) and worked with The Perfect Puree creating new menu ideas for California Pizza Kitchen. He was behind The Frying Dutchman a gourmet French fry truck and consulted for Bait & Hook Seafood Bar (NYC-rated in Top 25 new restaurants for Fall 2014 by Gayot), BLVD Wine Bar (NYC) and Kitchensurfing (NYC) creating 90, 3-course menus for their same-day dinner programs.
In 2009, Dave’s desire to reach the masses pushed him to publish his first cookbook, Dave’s Homemade, Volume 1 followed up in 2010 with Volume 2 thanks to popular demand. In 2012, he introduced Dave’s Homemade, his chef inspired line of artisanal sauces and rubs that can help any home cook elevate what they’re making at home.
Today along with his hectic schedule of restaurant/bar consulting, product development for grocery & retail clients, teaching, private appearances and event production-Dave serves as Brand Ambassador for the US Apple Board.
Dave is proud to be “Fast Food Sober” for 10 years now and is an avid promoter, supporter and advocate for a healthier lifestyle through cooking with fresh, real ingredients.
Michael Taus, Chef/Owner
Acclaimed Chef Michael Taus is a graduate of the Culinary Institute of America in Hyde Park, New York. Michael began his career working in the kitchens of Chef Pierre Pollin’s Le Titi de Paris, Chef Joachim Splichal’s Patina, and the kitchens of Chef Charlie Trotter. A Chicagoland area native, Taus has always felt most at home in the kitchen, influenced by his family of great cooks. It was growing up in this culture that continues to be the driving force behind Taus’s love of the kitchen and the crux of Taus Authentic, named for his father and grandfather.
Over the years, Taus has raised substantial funds for the Beard Foundation, the CIA Scholarship Fund, the March of Dimes, and Share Our Strength. Taus currently serves on the board of the Wicker Park-Bucktown Board Association and the Trotter Project, which unites budding talent interested in the culinary arts, hospitality and service industries through educational and inspirational mentorship programs. He and his wife Annette live in the River North neighborhood of Chicago.