Chef Barbie Flores is a Le Cordon Bleu Educated Private Chef, Food Editor for Beauty Come Forth and Chef Instructor – for Cooking Matters, LA
From Chef Barbie’s Biography:
I’m passionate about family and food. Food is a connector! I love bringing people together with my work. The process of creating something delicious is exhilarating for me. I’m a bit of an adrenaline junkie, so hard work, fast and furious, you might say, does not bother me!
My work reflects my views on giving to those in need. I believe that FOOD is one of our greatest provisions and EVERYONE should have access to it. I believe that you can’t be PASSIONATE about food work and NOT care about whether others have enough to eat.
1 out of 5 children in AMERICA go to bed hungry EACH night. I have a strong motivation to share my strength and be the “change agent” helping to resolve this problem. I’m raising my children to feed people and do everything in LOVE. LOVE is food!
In the end, people don’t care HOW much you know, they want to know if you give a doggone.
I’ve been cooking since I was nine years old. I trained at Le Cordon Bleu with some of the best chefs and have worked in the industry with some of the best. The most impressive chefs I know, give of their time and talent.
~OWNER/OPERATOR BIABREEZE CATERING ~FOOD EDITOR FOR BEAUTY COME FORTH ONLINE MAGAZINE ~”FAB FOOD WITH BARBIE” WEBISODES AT: www.beautycomeforth.com~STAFF TEACHER AT BEAUTY COME FORTH FOUNDATION (NON-PROFIT)~CHEF INSTRUCTOR FOR COOKING MATTERS LOS ANGELES~SHARE OUR STRENGTH ROOKIE OF THE YEAR 2011
Also on the January 12, 2013 show: Special Guest Melinda Clark Elrod, Founder/CEO of Luxuriant, LLC – Formulator of all natural skin and body care products will also appear to discuss her amazing Hydroponic Heirloom Lettuce from her organic garden.
The “Let’s Do Lunch with Chef Richard Petty” radio show will “soft” launch on LA Talk Live on January 5th, 2013 from 10am to 11am PST. The first show will feature Top Chef Mahon, from Bastide and the much acclaimed Burger Parlor and Early Bird.
HIS STORY: JOSEPH MAHON (from BurgerParlor.com)
Joseph Mahon has been involved in the restaurant industry since he was 16 years old. Joseph quickly moved through the ranks in the local restaurant scene and enrolled in the Culinary Institute of America in Hyde Park, New York. Joseph’s drive and passion landed him working weekends for free in New York City’s 3 and 4 star kitchens. Eventually, he earned an intern position at Cafe Boulud with Andrew Carmellini. Upon graduating from school, Joseph was picked from his class to go work in the south of France. Returning to the United States, his passion for food led him back to Cafe Boulud in NYC. Feeling secure in his cooking foundation from Daniel Boulud and Andrew Carmellini; Joseph went on to take positions at Danube and Bouley under David Bouley where he was Chef de Partie. Joseph moved backed to California to become Sous Chef of Sona with David Myers in Los Angeles. He was recruited for opening Chef de Cuisine position of the Fairmont Newport Beach and Executive Chef of 208 Rodeo in Beverly Hills.
Joseph went on to become Executive Chef of the now ‘infamous’ Bastide in West Hollywood. Critics noted him his ability to do the simple things very well, maximizing flavors of his ingredients, innovative technique and overall balance on all of his plates. During his tenure Bastide was awarded Top Food in Zagat with 27 for food. 4.5 Stars for opentable.com, 2.5 stars from the LA Times and Best Restaurant by LA FEAST with a score of 93.
He went on to open ‘Burger Mondays’ at Bastide which turned out to be a huge hit. Joseph was surprised and inspired at the reactions of such a simple dish. Joseph notes,”Every monday there was at least 2-3 people saying it was the best burger they ever had”. “At that moment, I knew what I was going to do next”. Three months later ‘The Burger Parlor’ was born