Amy Tobin

One of the most basic human needs for survival is food. However, I believe that it’s not just any food but good food (and lots of other good things) that make life worth the journey. 

I am a self-made culinary expert who has been fortunate enough to work with respected brands such as Sub -Zero,  Wolf and Cove, Dole, The J.M. Smucker Company, Certified Angus Beef and Gold Star Chili.

I use my knowledge of food as a tool to engage audiences and inspire teams to reach to the edge of their abilities, helping to develop employees, build brands and shape organizations.

My culinary and spirits work began in earnest in 2000 when I was recruited by Procter & Gamble to serve as director of its Culinary Sol cooking school. From there I launched my consulting business and later became Culinary Director of the EQ Cooking School at Northern Kentucky’s Party Source. I am now thrilled to serve as Director of Communications at New Riff Distilling where I am intensely focused on promoting the brand and the bourbon lifestyle. 

I love engaging audiences, whether that’s as a keynote at local and national events or through my weekly podcast, click here to listen.

 

My summer salad go to: Roasted Red Skin Potato Salad with Green Beans

June 1, 2020

Food, fast: Asian Chicken Flatbread

June 1, 2020

Sum, sum, summer time! Time for fresh fruit tart with gingersnap crust

June 1, 2020

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