Barbara Alexander, CEC, CHE is a consulting chef for The Culinary Institute of America (CIA). For 30+ years Barbara has worked as a professional executive chef, running pedigree hotel kitchens and Michelin-level restaurants in Vancouver, Canada and Sydney, Australia. Barbara left the restaurant business to become a culinary educator with The Dubrulle French Culinary School in Vancouver Canada, the CIA at Greystone, Napa Valley, and a 16 year stint as culinary director at the lauded Napa Valley Cooking School. Barbara holds degrees in English literature and journalism, and is a CEC- Certified Executive Chef, and CHE- Certified Hospitality Educator from the American Culinary Federation. An avid traveler, Barbara is a partner in two culinary travel and tour operations, leading bespoke culinary adventures in the Napa Valley and worldwide. Barbara 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. (Angwin, CA)