Robbi Jenkins, executive chef of Three Fires Steakhouse, Prairie Band Casino & Resort, Mayetta, KS has many years in the culinary industry and very deserving of the award.
Originally from Mississippi, Robbi, received her degree in English and pursued other career endeavors, although cooking ran in the family and was always close to heart. Later in life she finally took on her calling and entered the two-year program at Washburne Culinary Institute & French Pastry School in Chicago.
She began her culinary career at the Ritz Carlton Hotel in Chicago and later moved to Lawrence, KS. to be closer to family. She worked multiple establishments in the Kansas city area before taking the head chef position with Prairie Band Casino & Resort.
“When they brought in the CHB steaks and grilled them up, they were fantastic,” Jenkins says. ”The flavor, marbling and tenderness were wonderful. Having been a chef for many years, I have had the opportunity of working with many brands of beef products, and I now know Certified Hereford Beef is the beef product I can hang my reputation on. It has proven to be the most tender and consistent product each and very time.”
“My colleagues have started calling me the Hereford queen,” she says. ”And I’m very proud of it, and of our restaurant. I’ve been a cheerleader for the CHB product, and I’m sure it will bring great recognition for the brand, as well as for our restaurant.”
The CHB product is used in Three Fires Steakhouse menu many times including the steakhouse burger, filet, prime rib, strip steak, ribeye and T-bone entreés. Servers are educated on the product and avidly promote it as CHB.
Fenton Barnard, Kansas City Protein LLC procurement manager, nominated Robbi for the award with numerous letters of recommendation, her acclaimed resume and the Three Fires Steakhouse menu.