Upon graduating from the Culinary Institute of America with honors, Barbara headed to New York City to cook under several prestigious chefs and restaurants. After several years; and armed with a culinary arsenal of innovative techniques, she headed off to Seattle where she quickly became executive chef at a hotel. She later found a home at a Seattle Restaurant where she earned several 3 star reviews from the Seattle Times. During this time, she developed several culinary programs and cooking classes for Macy’s. After several more years “cheffing” in restaurants, catering, and directing several business cafes, she used her culinary expertise in technical sales, selling both sweet and savory ingredients for multinational companies both regionally and nationally. She also developed a training program for sales agents.
While in the chocolate industry, Barbara became a founding associate board member of the NW Chocolatiers Guild. Barbara facilitated the development of the mission, structure, and membership, regional chocolate conference.
As Director of Culinary for a savory ingredient company, Barbara focused on working with other chefs, R&D departments on new product development, customer ideations, and gold standard recipes. Barbara innovated with top tier customers as well as internal cross divisional teams, on food industry education and new product launches.
Barbara became an influencer on trend information with research and development groups and culinary teams. Barbara has been a contributing editor for Food Business News, Prepared Foods, Food Product Design, and is now working on launching her own digital publication; Food Trend News.
Barbara has been involved with the RCA since 2009 as a Regional chair, and been a Director on the board since 2014.
PeasOnMoss Podcast Live
Kimberly Schaub, Senior Product Development Scientist, Podcast Host, Certified Culinary Scientist, PeasOnMoss
Tuesday, March 27, 2018
10:45 a.m. – 11:45 a.m.
Join Kimberly and a few previous guests of the PeasOnMoss podcast as they record a special episode from the RCA Conference. See how we record and get an update on a few of the most popular guests we have had on the show so far.
The RCA Conference
March 26-28, 2018
Savannah, Georgia
www.culinology.org/rcaconference
Join culinary professionals, food scientists and R&D colleagues in Savannah, Georgia this March, and put your finger on the pulse of food product development industry. Savannah is known for its historic city layout made up of squares and where you’ll find innovation at every corner – around the city, at the RCA Conference and within the Culinology® Expo. Enhance your knowledge through education sessions, demos and workshops with leaders in food product development and network with industry innovators from around the world.
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