Meet our Cook, Barbara Weisman
Barbara Weisman, head Cook at the Co-op, learned to cook while at Tyler College from an Italian professor who gave lessons on the weekends. Her love for cooking flourished through college where she gave lavish dinner parties for all her friends. When the opportunity arose to help a friend start a cookie company - it later became The Little Italian Cookie Company - Barbara moved to Portland as a baker.
While in Portland she later developed a peneforte, or Siena-style torte, for Starbucks Company. She recalls baking day and night to fulfill Starbucks orders for the torte; a typical order might include baking 40 tortes within a 2 day window! She even designed the artwork and packaging. And this was as a mother with 2 young children!
Barbara expanded her baking and began making challah, bread, and high production bread and cookies. As her neighbors expressed a desire for a restaurant in the neighborhood, Barbara expanded her shop into a Bakery Café that sold soup, sandwiches, and other lunch items. She remembers people lining up down the street for her breads.
After 7 years Barbara moved away from baking and expanded into dinners. She named her new restaurant “Little Wing Café” and it was voted top 5 of Bakery Cafes in Portland for many years and Best of Portland. She enjoyed preparing food for another 6 years before deciding to move back to the Philadelphia area with her husband and two grown children.
After working as a cooking instructor at Kenmont Kenwood Camps in the Bershires, teaching cooking classes for Viking, and working as a private chef for two families, Barbara considered working at several high-end Philadelphia restaurants including Nectar and Black Fish. But it was the Co-op that won her heart. She remembers her first impression, “wow, this Co-op is something different.”
As a restaurant person, “the Co-op has been a big transition” Barbara admits. As her background suggests, she's always up for a challenge and has enjoyed learning about prepared foods. She has also enjoyed several catering opportunities, including a Swarthmore wedding, and several graduation parties. “Even today I made something totally out-of-the-blue, an interesting cheese sauce with chicken, broccoli, and sun-dried tomatoes”.
Barbara's been happy with her decision to work at the Co-op and especially enjoys its community feel. “People are so friendly and supportive of my food. I love the feedback and I'm glad I chose this route.” If you haven't tried her prepared foods, come in soon for a tasting!
