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Robyn Webb

Robyn Webb, MS, is an award-winning cookbook author, nutritionist, and culinary instructor. She is the long time Food Editor of Diabetes Forecast Magazine and the Health and Wellness Editor for The Daily Basics. She has written 17 cookbooks, including the World Gourmand Award winner for both her latest book, The Perfect Diabetes Comfort Food Collection ( 2016) and her biggest bestseller, The Diabetes Comfort Food Cookbook( 2011 ). Other awards for her cookbook writing include the Benjamin Franklin Silver Award Honoree for The Smart Shopper Diabetes Cookbook (2013) and the all-time best seller, Diabetic Meals in 30 Minutes or Less(1998).

She has been profiled by numerous media outlets to include CNN, Food Network, Lifetime TV, Daytime TV, Discovery Channel, ESPN, Fox News, Martha Stewart Radio, Sirius Doctors Radio, and many more. She has written for and been profiled by The Miami Herald, USA Today, Where Magazine-Gold Coast, The Washington Post, Chicago Tribune, The Washingtonian Magazine, The Washington Business Journal, Cooking Light, Eating Well, Fine Cooking, Women’s Day Magazine, Shape Magazine, Cosmopolitan Magazine and many more.

She has been a spokesperson and recipe developer for numerous companies to include Nestle, Kellogg’s, Keebler, California Avocado Commission, Abbott Pharmaceuticals, American Diabetes Association and many more. Robyn is a seasoned speaker and has been featured as a culinary nutritionist for many companies, universities, conferences and luxury resorts around the country to include The World Bank, The International Monetary Fund, The Bureau of Labor, US Chamber of Commerce, Whole Foods, The University of Miami, University of Maryland, The Greenbrier Resort, The American Association of Diabetes Educators, The Academy of Nutrition and Dietetics and many more.

She is currently the Vice President of the South Florida Chapter of Les Dames d’ Escoffier and has served as the Cooking Schools and Teachers Chairman for The International Association of Culinary Professionals. She has a masters degree in nutrition from Florida State University and a bachelors degree in nutrition from Syracuse University.


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This class was not only incredibly well organized, but highly engaging and rapidly became one of the highlights of the children’s week. I was particularly impressed that she was able to translate her own obvious expertise into language that the children were able to understand and learn from. She took the children through weekly ‘food journeys’, choosing topics that were varied and stimulating. These ranged from the clearly entertaining ‘chocolate’ theme, to other food groups, which would appear less immediately appealing to children, such as ‘herbs’ ‘spices’ and ‘fruit’, but which solicited the same high levels of engagement from the children. Each lesson was the perfect balance of theory, practice and tasting, meaning that the children, although young, remained engaged throughout and were encouraged to experiment with new foods and tastes which they would otherwise have avoided.
Samantha Gleave – Parent