Chef Consulting Partner, C.E.C., C.H.E.
For 30+ years Chef Barbara Alexander has worked as a professional executive chef, running pedigree Hotel Kitchens & Michelin level restaurants in Vancouver, Canada and Sydney, Australia. Chef Barbara left the restaurant business to become a culinary educator with The Dubrulle French Culinary School in Vancouver Canada, The Culinary Institute of America at Greystone, Napa Valley and a 16- year stint as Culinary Director at the lauded Napa Valley Cooking School. Currently, Chef B is a consultant chef for the Culinary Institute of America at Copia and authoring a new curriculum for the CIA in Plant Forward Cuisine. Chef Barbara holds degrees in English Literature and Journalism, CEC- Certified Executive Chef, and CHE- Certified Hospitality Educator from the American Culinary Federation.
An avid traveller, Chef Barbara also runs a chef-led culinary travel and tour business, leading bespoke culinary adventures in the Napa Valley and world-wide. Chef B brings a humorous synergy of education, knowledge and experience to the table, peppered with stories of the professional kitchen, travel and an appreciation for an enriching cultural experience.