 |
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. Then, he moved to Riverton where he helped relaunch the newly renovated 5 stars Radison Hecla Oasis Resort at Hecla Island as the Pastry Chef and at his Riverton Bed and Breakfast until July 2009,when he returned to the Manitoba Club. In October 2010 he joined Prairie Ink at Mc Nally Robinson where he became the executive pastry chef … |
