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Eric Bari has been a pastry chef /Chocolatier since 1986.After an apprentiship in France, he went to work in Switzerland to master his trade. He arrived in Canada in 1992 and opened his pastry shop on Roblin Boulevard in 1994. He operated the pastry shop for four years, then decided to sell the business. In 2001, he decided to work as pastry chef in one of the most prestigious private club of Winnipeg, the Manitoba Club
where he stayed for almost 8 years. He then left the Manitoba Club to go to work for over 2 years at the newly renovated 5 stars Radison Hecla Oasis Resort as the Executive Pastry Chef and at his Riverton Bed and Breakfast. In September 2009, he returned to the Manitoba Club… |
