Taking life one day at a time and loving it, making sure I experience the most I possibly can out of every experience. I love my job, which makes it easy for me…
Born and raised in small town Saskatchewan, I started my training with my dad and uncle working for the family bakery. I loved the work—but—hated the hours and turned my sites on professional cooking instead of baking. I spent the first year out of high school working for my uncle on a seed cleaning plant to earn enough money to go to cooking school.
After school, I took on many roles in the kitchen from dishwasher all the way to kitchen manager and when I wasn’t being challenged I made the hard decision to move to the city to learn more. After a few years of working on the line and catering for several movies and TV shows (first few seasons of Corner Gas) being produced at the time, I was given the chance to earn a spot on a team cooking on a cruise line that toured the Arctic and Antarctic polar regions. Between the off seasons I worked as executive sous chef for Delta Regina and Bessborough.
Traveling and cooking became a way of life for five seasons until the day I met my beautiful wife and I made the choice to stay put in Regina.
From there, I earned an Executive Chef Position with Holiday Retirement and worked my way into the Reginal Chef position where I was able to work with chefs and kitchen personal from all over the country and the United States. My team won may awards and one of them was to spend time in the Culinary Institute of America. A time that will never be forgotten! As Holiday Retirement was purchased, my position changed and I found myself with an amazing opportunity to do what I love doing—cooking and teaching—and I became the Chef Instructor for Level 1, 2, 3 Apprentices for Sask Polytech. While in this position, I wanted to do more and give back to my community. To fill that void, I started teaching at North Central Family Centre. Teaching young adults basic kitchen skills so they could enter the work force.
From there, I made the decision to not only continue teaching, but to Start Legacy catering and that is where we sit today.
Josh Robins grew up in Regina and began cooking in restaurants at the age of 15. Josh has worked at many restaurants, as well as The Wascana Country Club, The Turvey Centre, and at the Old Mosaic Stadium as the Executive Chef of The Saskatchewan Roughriders from 2012-2017. Josh achieved his Red Seal of Cooking in 2005. Josh has travelled to work in kitchens with The Toronto Blue Jays, Cleveland Browns and Edmonton Oilers working multiple events including five Blue Jays opening days, NFL opening day in Cleveland, the 100th and 101st Grey Cups, and the opening week at Rogers Place in Edmonton. He also travelled to The Culinary Institute of America, in New York for training.
Josh loves cooking and loves to adapt and create menus for his clients to suit their needs. He has cooked for groups of 6 at a dinner party, to as high as 2000 guests with varied menus on Saskatchewan Roughrider game days.
Josh lives in Regina with his wife, Carissa, and their two children Elizabeth and Weston.
- 40 Years Combined Service
- Apprentice IVI 1,2,3 Instructor Culinary Program
- Culinary Institute of America – Service Techniques
- Food Safety Level 1
- Hunter Safe
- Professional Cooking School (Certificate, four year Apprenticeship)
- Red Seal Chef Certified
- Serve Safe
- Train the Trainer
- Teaching the Unprepared
- Workplace Hazardous Materials Information System (WHIMIS)