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. A long-time professional member and current RCA Board leader, Chef Barbara is a volunteer Director of Social Media for the Research Chefs Association. Hear more insight from two experienced R&D product developers on the PeasOnMoss Culinologist Podcast Series. Thanks Barb & Kimberly!