Chef Alberto Parra Barca 27 Tapas Bar & Vinos

nt to the school GED culinary cooking school and nutrition programs graduating myself in the 2006 as profesional CHEF . so I began my steps in this lovelycarrer and following my steps toward my golas and challenges in this carreer so where after a few month working w my Godfather i went to opne la Brunette as a LIne Cook wher I work close to the Che Jacques Gautier Chef /Owner
Palo Santo and Fort Reno BBQ in Park Slope so afte tI went to Work At the Best Greek Cuisine 3 Starat New York TImes MOLYVOS in nyc so after i spent 3 year learning working hard and teaching I went to the Italian world as a Lead LIne cook at Fresco BY scotto and Osteria Stella after spending 1 year and learnign the Italian culinary world i went to the best Romantic restuarant in the World ONE If BYLann Two If BY Sea wher I learn evrtyhing from the KItchen Scracth and differents tecnhiques and sauce and foams and veloutes ,where I spend 1 year working w the Best culinary brigade and the Best Chefs