Barb spent her formative years in a Chinese restaurant her best friend's parents owned in suburban Baltimore. There she absorbed a love of the restaurant business through the pores of her skin as she did the sweet, oil-born aroma of fried eggrolls and shrimp toast. She pursued a career in the food service industry after college, earning a graduate degree from Cornell University's Hotel School along the way. Barb is currently Executive Vice President of Marketing & Sales at Mattson, the country's largest independent developer of foods and beverages for the chain restaurant and retail foods industries. Barb is known as a food trend, innovation, consumer insights, and product development expert.
Throughout her career, Barb has written articles for journals such as The Morning Cup, an industry newsletter distributed to 6000+ food industry executives, and Culinary Currents, the newsletter of the Research Chefs Association. She's also written opinion pieces for the San Francisco Chronicle and a Q&A column for Chow Magazine (now Chow.com). Barb's daily job at Mattson requires her to taste food and figure ou t how to make it better. After more than a decade of doing this, she's honed her tasting skills and her ability to help others make food taste better. She'll be sharing this insight with the world when her first book called Taste What You're Missing is published in March, 2012. It will be the first book about th e science of taste that's written for the general public.
Barb lives with her fiance and splits her time between San Francisco and Healdsburg, in the heart of Sonona wine country.
- Significant title:
- Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good
- Food and Wine
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