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obinson thought up this hybrid model some time ago with the help of her mother, Judy Rosenblum, and while the two have always shared a passion for cooking and entertaining, Robinson didn't consider making this her life's work until she was already employed as an agent in the fashion industry. Aer deciding to depart from her chosen career path and following a few failed attempts at starting a pizza business, the idea of opening up a restaurant of her own suddenly seemed out of reach. "I thought that I had to surround myself with the talent of others because I wasn't a chef," Robinson explained. "But what I realized is that there's no one better to go into business with than family. Breaking bread with friends and family is something that's always been near and dear to my heart, so the idea of being able to do that without having to actually open up a restaurant seemed like a really unique concept." Growing up in Monmouth County, Robinson knew more than anyone what the area was missing—an innovative food experience. So she set out to create more than just a place to grab a bite. What Robinson ended up with was an interactive space where regular people could go to cook, eat and learn about local ingredients and a place where top notch chefs could come together and collaborate. Aer planting Heirloom Kitchen's roots in Old Bridge, it was just a matter of connecting the dots. "At the time, I had one full-time employee who was the kitchen manager. Everyone else I would bring in as freelancers—chef friends, instructors—it was a rotating calendar," Robinson explained. It wasn't until Chef Viana showed up in 2016 that things really started to take shape. e two were first introduced during one of Heirloom Kitchen's guest chef dinners—a monthly event dating back to before there was an actual working restaurant. Chefs would come from all across the tri-state to take over the kitchen V U E N J . C O M 96

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