At age 21, Chef Barbara embarked on her culinary journey, contributing to the opening of the first Zocalo location. Her experience includes working at renowned establishments such as Sellands and David Berkely, as well as learning the art of sushi rolling from the esteemed Chef Billy Ngo of Kru. For a decade, Chef Barbara honed her skills at the Sacramento Convention Center, mastering large-scale catering. She contributed to cooking meals for the governors State of the State address, World Cheese Expo and getting to meet Chef Alice Waters of the school food program The Edible Garden.