Research chef Barbara Zatto earned her chef stripes in New York City before coming to Seattle to cook. She quickly realized that the training made her a unique chef in Seattle, which hadn’t quite started the culinary revolution that we enjoy today. After several years in hotel and restaurant food service, Chef Barbara transitioned to R&D. In this interview we discuss her transition to R&D and compare big city kitchens and research kitchens. An active member of the RCA, Chef Barbara is a volunteer Director of Social Media for the Research Chefs Association. Find out more about the RCA at www.culinology.org.
About The Author
A nutrition scientist turned research chef, extroverted foodie, and amateur rock climber and runner (when there's time), Kimberly brings an insider's experiences of food manufacturing and professional cooking. Whether you're a food lover and eater wondering how packaged gets from idea to your pantry or a professional curious about product development, this is a website written for you.
July 22, 2016