Barbara Lang, founder of RTR Ideas, offers a wide range of experiences, including 10 years as a culinary director at a Napa Valley winery; a former co-owner of a successful restaurant in Ithaca, NY; 17 years as a lecturer at Cornell's Hotel School and is author of "From Restaurant to Retail, a Handbook for Food Professionals".
Lang developed and launched The Ithaca Wegman's Culinary School, produced and hosted a series of food programs and culinary videos for Cornell's Cooperative Extension, created the Popcork Experience, a fun, interactive wine and food pairing experience, developed the Rolling Stove, a series of culinary adventures for children, and was past president of the American Cheese Society. A popular public speaker, Lang has spoken at over 50 conferences and symposia, including at the National Restaurant Show, The Professional Association of Innkeepers International and the California Wine Experience.
Barbara Lang holds an undergraduate degree in Hotel Administration from Cornell University's Hotel School and a masters degree in professional studies in Food Marketing from Cornell University's Department of Applied Economics and Management.
People, when they have an idea they'll go to a copacker, and the first thing that you'll be hesitant to do is tell your idea, because it's going to be stolen, and you do sign a confidentiality agreement. So, you have to realize that any good food scientist can take a product and they can do what th...(Full transcript available to logged in subscribers.).
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Barbara Lang Discusses Finding A Niche In American Cheeses and Deciding To Come To Cornell
Barbara Lang Discusses Importance of Networking And Bad Experience In First Television Special
Barbara Lang Discusses Option Of Doing a One Credit Independent Study To Pursue A Specific Area of Interest
Barbara Lang Discusses Importance of Following Up and Making The Most Out of Every Opportunity
Barbara Lang Discusses Challenge of Fast Profitability When Dealing With Product-Oriented Business
