Spotlight on Robert Blackwell: A Culinary Journey Fueled by Passion and Mentorship 

This month, we are excited to shine a spotlight on Robert Blackwell, the talented chef behind the Vegan station in the Refectory. With 23 years of culinary experience, Rob’s journey to becoming a skilled chef is a story of perseverance, mentorship, and a deep love for food.

Rob’s passion for cooking began at Wake Forest University, where, as a dishwasher, he caught the attention of the director. He spent his days watching the cooks at work, and it was there that two seasoned chefs, Mr. Brooks and Rick Sloop, took him under their wing and taught him the ropes. From that moment, Rob’s dream of becoming a chef was set in motion.

Growing up, Rob was captivated by the way his mother and grandmother crafted delicious meals, often sneaking peeks as they worked their culinary magic. Today, his favorite dish to eat is simple yet satisfying tacos. But when it comes to cooking, Rob finds no challenge too great. His time at the Vegan station at Salem Academy and College allows him to push his creativity and explore new ways of cooking, which he describes as the most rewarding part of the job.

Looking ahead, Rob aspires to become a sous chef in the next five years, drawing inspiration from mentors like Chef Jon and Chef Ryan. He’s eager to continue growing in his craft while embracing the daily challenges of cooking for the vegan station, where every dish is an opportunity to learn something new.