Andres Barragan is a very experienced chef who loves making stocks, sauces, soups, salads, and salad dressings. With a culinary degree as his formal training, he has spent more than 15 years as a chef, learning the techniques to creating incredible food, including texture, flavor, presentation and gourmet recipes. All Through his professional life, Barragan has mastered the technique of creating stocks for soups and sauces that are both rich and flavorful. Tian’s specialty lies in making classic and contemporary sauces with balanced flavor. He is also a salad/dressing mastermindHe had sourced some fennel for the salad from Olive Farms, in Sonoma County, and the fennel had such an herbal crunch and freshness. Barragan is also an educator and consultant, passing on his culinary wisdom to burgeoning cooks and industry members. He’s led training sessions, written cookery guides and helped perfect techniques in professional kitchens. He is a passionate advocate for culinary perfection and continues to influence and invent the future of modern and traditional cuisine through his studies and innovations.