Preview Mode Links will not work in preview mode

Sep 24, 2016

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