Eva Barrios, CEC, Executive Chef of Royal Oaks CC, shares some of her best advice for improving smartphone food photography.
About The Author
Eva Barrios, CEC, Executive Chef, Royal Oaks CC
As Executive Chef of Royal Oaks Country Club, Eva Barrios, CEC, has spent nearly her entire career in the club and resort industry. Prior to her current post, she was the Executive Sous Chef of Austin CC. Before that she was with Houston CC. She was the Texas Chefs Association Certification Chair for the American Culinary Federation and is currently a member of the National ACFEF Apprenticeship Committee.
How Eva Barrios, CEC, Finds Opportunity in Crisis
Eva Barrios, CEC, Executive Chef of Royal Oaks CC, is leveraging her team’s collective creativity and a well designed clubhouse to enhance member dining.
Eva Barrios is Using COVID Downtime to Upskill in Pastry
As Eva Barrios, CEC, Executive Chef of Royal Oaks CC, continues to create new programs to engage members, she is also honing her pastry skills with speciality cakes.
How COVID-19 Shaped My New Role as Executive Chef of Royal Oaks CC
Eva Barrios, CEC, began her first Executive Chef position two days before Houston shutdown in response to the COVID-19 pandemic, but the lessons she learned in her first few days on the job will forever shape her team for the better.
Looking Past Gender In the Kitchen to Recognize Talent and Skill
Austin CC’s Executive Sous Chef Eva Barrios, CEC, encourages chefs to look past their team members’ gender and instead focus on each individual’s strengths and skills.
Why Our Members Choose Us First
Austin CC’s culinary team listens to the needs and wants of its members, and then adapts menus and specials accordingly.
You Don’t Have to Travel Far to Find Global Cuisine
Austin CC’s Executive Sous Chef Eva Barrios, CEC, discovered that she can experience global cuisine by tapping into the wealth of international talent on her own team.
How to Create Culinary Synergy in a Club Kitchen
As Executive Sous Chef of Austin (Texas) CC, Eva Barrios, CEC, takes the time each day to connect with her culinary team members both as a friend and as a manager.