Robyn’s artistic passion was sparked by her grandmother, who raised her alongside her traditional artwork. Seeking a quality education close to her family and children, Robyn selected Navajo Technical University (NTU), enrolled in the Baking program, and earned her degree in 2016.
Throughout her studies at NTU, Robyn actively volunteered at culinary events and participated in the Chocolate Fantasy competition, experiences that helped her refine her bakery skills. Her growth was deeply influenced by her mentor, Chef Walter Cloud—whom she continues to meet at competitions—and Chef Brian Tatsukawa, both of whom served as key inspirations in her culinary journey.
Following graduation, Robyn gained professional experience as a pastry chef with establishments such as Special Touch Catering and Vinaigrettes before making her home in Albuquerque, NM. Today, she operates a successful freelance baking business, accepting custom orders alongside her job at Vintage 423, under the direction of Bruno Gras. “It’s important for the customers that I do a good job and come through for them. I love the art that comes out of baking and to be a part of someone’s celebrations and milestones in their life,” Robyn shared.
Looking to the future, Robyn intends to establish a café in collaboration with family, friends, and former colleagues. Reflecting on her career path, she noted, “Just in general, out in the field, it really depends on what you want to do with your degree. You can do one thing or push yourself as far as you want to, even with an associate. It takes practice.”
Sheila Begay
Technical Instructor of Pastry & Confections
sheilabegay@navajotech.edu.