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Wrong Robert Barral?

Robert Barral

Chef

Tropical Aquaculture Products Inc

HQ Phone:  (802) 747-6311

Email: r***@***.com

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Tropical Aquaculture Products Inc

63 Grove Street

Rutland, Vermont,05701

United States

Company Description

Tropical and its producers are committed to providing the highest quality tilapia products. In doing so, we make every effort to ensure that environmental and social responsibilities are not sacrificed in the pursuit of this goal. BAP Certifications have been ...more

Background Information

Employment History

Corporate Executive Chef

necialumni.com


Web References(160 Total References)


Tropical Aquaculture Products

www.eattilapia.com [cached]

The flavors of Provence come through in this classy dish by Chef Robert Barral from Cafe Provence!
Created by Chef Robert Barral from Cafe Provence for Tropical at the International Boston Seafood Show 2013. Tandoori Marinated Tilapia with Mango Salad This culinary recipe by Chef Robert Barral from Cafe Provence is versatile, light and easy to cook! Created by Chef Robert Barral from Cafe Provence for Tropical at the International Boston Seafood Show 2013.


New England Tours - Creative Culinary Tours

creativeculinarytours.com [cached]

The new centerpiece of dining in Brandon is the Café Provence, owned and operated by Chef Robert Barral.
Barral attended culinary school in Montpellier and hotel school at Lediguière in Grenoble before going to work at the hotel Alban Ambassador in Basel, the four-star Château de Divonne in Divonne-les-Bains, France, and the Terminus Saint-Lazare in Paris. But North America beckoned, and Barral crossed the Atlantic to hang his hat at the Four Seasons Hotel group, working in Montreal, Edmonton, Chicago, and Boston. In 1987, Chef Barral joined the faculty at the New England Culinary Institute and, except for a two-year hiatus cruising around the world as executive chef for Celebrity Cruise Line, he has been there ever since. Following breakfast, enjoy a short walk to the Café Provence where you will enjoy a two hour cooking class with Chef Barral, featuring French Cusine. Package Includes: Two nights accommodations at the Brandon Inn, two dinners including a wine tasting dinner at Cafe Provence, two full country breakfasts, French cooking demonstration with Chef Barral, Austrian cooking demonstration with Chef Pattis, evening gallery wine & cheese reception, tax and service charges.


New England Culinary Institute :: Alumni News November 2007

www.necialumni.com [cached]

Many alumni will remember Chef Robert Barral, Executive Chef of the Montpelier Campus.
After spending 15 years with NECI, Chef Robert opened Café Provence in Middlebury, VT. Because NECI is never far from his heart, his kitchen is staffed with all NECI graduates and interns. On October 18, 2007 a wine tasting was held at the historic Brandon Inn to raise money for the Robert Barral Scholarship Fund. This fund benefits Vermont students wishing to pursue a culinary career at NECI; in addition, each recipient has the opportunity to work with Chef Robert at Café Provence. Chef Robert and his staff presented each guest with a plate of eight hors d'oeuvres.


News, Events & Blog

vermontfresh.net [cached]

April 2, 2014 Chef Robert Barral is famous for introducing exquisite French food to the small town of Brandon, VT and now Waterbury can enjoy their own Café Provence on Blush Hill.
Melissa Moore, General Manager at the Best Western in Waterbury had been an avid fan of Barral, and a student in...


On the Menu - Cafe Provence on Blush Hill

vermontfresh.net [cached]

Chef Robert Barral is famous for introducing exquisite French food to the small town of Brandon, VT and now Waterbury can enjoy their own Café Provence on Blush Hill.
Melissa Moore, General Manager at the Best Western in Waterbury had been an avid fan of Barral, and a student in a few of his popular cooking classes. It is the former Brandon Sous Chef, Ittai Azoulay, that runs the kitchen in Waterbury, and Chef Barral speaks highly of the chef saying "Ittai shares my passion for good food and cooking, making him the perfect man for the job." Since his time as Executive Chef at New England Culinary Institute, Chef Barral has made a point to hire both NECI Interns and graduates as support in his kitchens sharing, "I'm always pleased with their positive attitudes and great energy. The menu will also follow the Brandon restaurant's mission of sourcing locally whenever possible. As soon as the farmers' markets open in the area, Chef Barral looks forward to seeking out new farmers and producers in and surrounding Waterbury to provide a true taste of Vermont to hotel guests.


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