I have a passion for cooking. With this in mind, I trained at
a culinary arts academy in Asheville, NC. After receiving my diploma,
I wound up with an excellent position in a five-star hotel working
as a concierge, not a cook. After several years and realizing
I was not where I wanted to be with my career, I changed direction
and began doing what I love the most.
Front Door Food has been my business for many years. I had a catering
business in Asheville serving many venues: company parties, personal
parties, desserts for Gatsby's Restaurant, cook at 23 Page Restaurant,
and catering daily meals to individuals in the area. The career
of Personal Chef took form at this point.
Since then, I have moved back to the Bay Area and the place I
love the most. I focus on fresh, seasonal ingredients, with a
flavor palate influenced by my extensive travels. I am proud to
be a member of the American Personal Chef Association. |
Chef Barbara |
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