We are founded on helping families and individuals feel confident in the kitchen as well as having a healthy relationship with food. We want to provide advise and tips on how to achieve being your best self possible through Briandavidrobinson. Our Services Search Home About Contact More B rian D avid R obinson Meet Brian David Robinson Nutritional focused Celebrity Chef Chef Brian was the first teenager to graduate the World renowned "Culinary Institute of America" at the age of 19 , with a focus throughout his career in nutrition, fitness, health and wellness combined with a passion for teaching children and families for over 35 years. #1 rated Authority in Business Turn Around Working with companies like Disney, Sea Wrold, AVI Food Systems, Bravo Development INC., Hall Arts Hotel Dallas, Sheraton, Hilton, Hyatt, Limited Brands, Omni, Orlando Talent Magazine, Martial Art Magazine, USA Do Jo, Orlando Tech News, Victoria Secrets, SAV, Sodexo, COSI, Schools (Colleges, K-12), Govt, and Tech Companies. Guest Speaker and or Guest Instructor- at places like St. Judes, UCF, Kettering College, Cross Roads K-12, Sea World, Disney, Valencia College, Ohio State University, Faith Life Church (Business leadership classes), NYPD, OPD, APFD Martial Arts Master/ Qi Gong Master/ Tai Chi Master/ Chinese Herbology/ Master Energy Healer Pai Lum Tao (Kung Fu/ San Chao/ Tai Chi Chuan/ Qi Gong) Grand Champion and Si Gung (Master Level) Instructor, Si Gung Instructor Silent Dragon Kung Fu / Tai Chi/Qi Gong, Master Level Instructor Seikan Karate and Ju Jitsu, Team America Grand Champion, 2 Time Hall of Famer, Reiki Master, Wu Ji Master, producer, Minister, Si Gung (martial arts master), 2 time hall of fame inductee Co-Founder - Meraki Wellness LLC Founder - Healthier Choices for A Hungry Child nonprofit. Chef Brian put it all together in what he calls "A Cook's Kung Fu" Co-Founding Meraki Wellness (Essence of Self) TheMerakiWellness.co Family . Food . Fitness . Fun The Full Story... All Videos This channel is coming soon! Food fans Kunal Patel, FL OGS, Indienomicon “This definitely beats Jersey Mikes and Olive Garden by one million percent." Ruby L. Mcdonald, FL " Best pasta dish I have eaten in forever! The right amount of everything in every bite. I wish I had tried to stuff myself with another plate but I had to give up." "It was SO good" Dave Vanz, FL The Orlando Life Latest recipes Sun-dried Tomato & Roasted Red Pepper Pesto Read More Margherita Sandwich Read More Cilantro Hummus Read More Quattro Stagioni Salad Read More

Home About Contact More Search My story Brian David Robinson is a celebrity Chef and so much more. Chef Brian was the first teenager to graduate the World renowned "Culinary Institute of America" in Hyde Park, NY at the age of 19 , with a focus throughout his career in nutrition, fitness, health and wellness combined with a passion for teaching children and families for over 25 years at places such as; Disney, Kettering college, Albion college, Ohio State, and Corner Lake middle school, home schooled children through various church programs to name a few. He is an award winning chef with awards like; Disney's "The Culinary Arts Award" (highest chef award at Disney) 1st place Disney's Ice Carving Competition and 1st Place in the Food Carving Competition, Taste of Gahanna 2nd place, two time Best Chef in Florida competition 2018 & 2019. Chef Brian went on to become #1 rated business/ restaurant turnaround expert by BDI and Corporate Chef Phillip Yandolino. He helped open several hotels and numerous restaurants leading off with the Disney's Yacht & Beach Club and the revival of "Top of The World" dinner shows and brunch. He went on to turn of various food and beverage facilities in over 16 years with companies like; HOA, Country Club of Orlando, AVI, SAV, Sodexo, COSI, Limited Brand, Victoria Secrets, including teaming up with BDI's own Corporate Chef Philip Yandolino to revive BonVie. From the work he did in Columbus, Ohio he was noticed by Channel 10 news anchor Roger McCoy landing him reoccurring spots on CNBC4, Cooking With Johnny D, then CW, CBS's Learning Lunch Box, and ABC Family elevating him to a Celebrity Chef. Chef Brian didn't stop there as he studied acting to be better in front of the camera competing and medaling in IMTA in NYC and worker on various independent films to learn as much about the industry as possible from holding a boom mic, grip, gaffer, make-up, FX make-up, stunt work, stunt choreography, fight choreography, graphic art work, actor, development producer, producing the number one new film on HBO in 2015 & 2016 Black Salt (graphic novel, short film, music video and video game). Then went on to create "Family Flavors with Kid Kulinaire", a family show segment that was aired on PBS in 2016. He founded & is a celebrity spokes person with "Healthier Choices for A Hungry Child" nonprofit , along with being a Si Gung (martial arts master), martial arts champion and 2 time hall of fame inductee. He continues to strive forward to help families grow in the kitchen by providing family friendly recipes, and amazing tips to help everyone feel involved in the kitchen. Not only is his advice made for the kitchen but also to help you grow between the ups and downs of your fitness journey.

Home About Contact More Search Margherita Sandwich If you are looking for a light, healthy , fresh, and well balanced sandwich, this recipe was made for you! This sandwich will make your taste buds asking for more in every bite. Prep Time: 5-6 minutes Serves: 1 Cook time: 4-5 minutes Ingredients: 2 slices focaccia bread note- most bakeries and grocery store carry this bread. Focaccia bread is a rosemary garlic olive oil bread (healthy choice) 2 oz jarred marinara Oregano dried 5 slices buffalo mozzarella cheese (Publix carries this) 1 -2 large roma tomatoes 2 each fresh basil leaf Equipment Oven or air fryer Cutting board Knife Pan for oven Aluminum foil Liquid measuring cup Preparation Step 1: Preheat the oven to 400 degrees , if using air fryer for 3 minutes at 400 degrees Step 2: Cutting the bread to sandwich portion then cutting it in half. Step 3: Spread the marinara sauce onto both inside slices of the bread, then sprinkle a pinch of Oregano onto the marinara sauce, then add the buffalo mozzarella cheese slices to bread, then chop the fresh basil leaves and add on top of the mozzarella, then add your sliced Roma tomatoes. Step 4: Place aluminum foil onto a rack for easier clean up not necessary for air fryer both slices of focciana in the oven or air fryer. In the oven , cook for about 5-7 minutes or until toasted. For the air fryer , 3-4 minutes or until toasted. Step 5: Remove from heat combine both pieces together to make your sandwich and serve! More recipes?

Home About Contact More Search Quattro Stagioni Salad Quattro Stagioni, meaning "Four Seasons" because each of the toppings which corresponds to a particular season of the year. The artichokes represent spring, the olives summer, the mushrooms fall, and the ham winter. Prep time: 6 minutes Serves: 1 Cook time: no cooking Ingredients: 5 oz Fluffed spring salad mix 2 oz Blue cheese dressing 1 oz Gorgonzola cheese crumble Blended shredded cheese: mozzarella , cheddar, and jack Jar or can of cooked artichoke hearts 2 each Black olives 5-8 can be sliced 1 oz Posciutto ham sliced 5-8 Cremini mushrooms Equipment: Cutting board Knife Serving bowl Fork Measuring cups ( dry and liquid) Table spoons measures Mixing bowl Tongs Preparation Step 1: Optional - in a cup measure measure 2 oz of creamy blue cheese , then add 1 oz /one heaping table table spoon Gorgonzola cheese. Step 2: Slice the artichoke hearts to bite size pieces, next, wash then slice the mushrooms and the sliced prosciutto ham chopped up into bite size pieces. Finishing touches: Step 1 In a mixing bowl combine the spring mix , all shredded cheese's, artichoke hearts, black olives, prosciutto ham , and mushrooms. Mix or toss and place in a serving bowl. Step 2 Drizzle Gorgonzola dressing / creamy blue cheese , then serve! More Recipes?

Home About Contact More Search Cilantro Hummus Cilantro - you either love it or hate it. But, if you love it, then this hummus recipe is for you! The smooth consistency of hummus is met with a sweet, pungent lemon flavor with a cilantro twist. Ingredients: 16 oz can of chickpeas or garbanzo beans 1/4 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 2 cloves garlic, crushed 1/2 teaspoon salt 2 tablespoons olive oil 1 teaspoon cilantro, finely chopped 3 tablespoons sesame oil 2-3 tablespoons warm water Preparation Step 1: Drain chickpeas and set aside liquid from the can. Step 2: Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Step 3: Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Step 4: Garnish with extra cilantro (optional). Serve immediately with fresh, warm or toasted pita bread or with whatever you please. Prep Time: 10 minutes Serves: 3-5 people No cooking needed enjoy your quick & easy delicious hummus! More recipes?

Home About Contact More Search Chef's favorites Sun-dried Tomato & Roasted Red Pepper Pesto One of Chef Brian's signature dishes. It combines 3 of his favorite pesto recipes into one amazing pasta with the right amount of heat to enhance the fresh veggies, contrasting with the buffalo mozzarella cheese, with a light smokiness to make the bacon and chicken come to life. Margherita Sandwich If you are looking for a light, healthy , fresh, and well balanced sandwich, this recipe was made for you! This sandwich will make your taste buds asking for more in every bite. Cilantro Hummus Cilantro - you either love it or hate it. But, if you love it, then this hummus recipe is for you! The smooth consistency of hummus is met with a sweet, pungent lemon flavor with a cilantro twist. Quattro Stagioni Salad Quattro Stagioni, meaning "Four Seasons" because each of the toppings which corresponds to a particular season of the year. The artichokes represent spring, the olives summer, the mushrooms fall, and the ham winter.

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Home About Contact More Search Sun-dried Tomato & Roasted Red Pepper Pesto One of Chef Brian's signature dishes. It combines 3 of his favorite pesto recipes into one amazing pasta with the right amount of heat to enhance the fresh veggies, contrasting with the buffalo mozzarella cheese, with a light smokiness to make the bacon and chicken come to life. Prep time: 15 min Serves: 5-6 Cook time: 3-4 minutes Ingredients: Pesto: 4oz sun-dried tomato 1/4 cup roasted red peppers (canned or fresh) 2 tbsp chipotle pepper in adobo sauce 1 garlic clove (peeled) 1/3 cup packed basil leaves (fresh leaf and stem) 1/3 cup extra virgin olive oil 1/3 cup avocado oil 3/4 cup shredded parmesan cheese Main dish: 16 oz Penne Pasta (dry) 10 oz diced Bermuda onion (one large) 16 oz diced cooked chicken (aprx 3 chicken breasts) 10 oz cooked bacon crumbles 12 oz roma diced tomato 12 oz chopped baby leaf spinach 12 oz diced buffalo mozzarelle Equipment: One quart pot (boiling pasta) Cutting board Knife Tomato shark (optional) Colander/ strainer Food processor Saute pan Wooden spoon Tongs Preparation (mise en place) note: when doing preparation to save time you can work on more than one prep item at a time when safe to do so. Ex. pasta and pesto could be done at the same time. Pasta Step 1: Put water in a pot over medium heat, bring to boil. Step 2: Add one oz olive oil and dry pasta to the boiling water. Stir occasionally to keep pasta from sticking together Step 3 Cook until pasta is still firm when bitten (al Dante). Then drain in sink and cool with running water to stop cooking process and reserve Pesto Step 1 Put in the food processor: basil , Parmesan cheese , garlic, and olive oil. Pulse until wet sand consistency (finely chopped). Add sun-dried tomatoes , roasted red peppers and chipotle peppers. Continue to pulse , add in the avocado oil ,and continue blending until smooth. Main Dish Step 1 Wash tomato and then core with tomato shark or knife then cut in half across the equator to expose seeds. Step 2 Using the sink rinse out the seeds, dice the tomatoes to a medium dice (1/4 inch). Step 3: Peel the onion, then dice 1/4 inch by cutting the onion in half tip to tip, then slicing , turn slices and finish chopping. Step 4: Rough chop spinach, Dice mozzarella cheese (store separately) Step 5: Diced chicken Can buy fully cooked diced chicken or In a sauté pan cook chicken breasts til done, remove from heat and let cool. Then dice chicken to 1/4 inch pieces. Finishing touches: Step 1: In a hot sauté pan , add the pesto , onions, chicken, and bacon. Then begin to cook on medium high heat. Constantly stirring with a wooden spoon for approximately 1 to 2 minutes. Step 2: Add cooked pasta and continue to cook for 2 to 3 minutes. Then add diced tomatoes and chopped spinach, constantly stirring until spinach is wilted. Step 3: Remove from heat , add in mozzarella cheese, stir to combine. Next, plate using tongs. More recipes?