Eric Barale has been Named a Professional of the Year in Culinary Direction

    MIAMI, FL, June 19, 2015 /24-7PressRelease/ -- MIAMI, FL, June 19, 2015, Eric Barale, Senior Culinary Director and Executive Chef for The Apollo Group, has been named a Worldwide Branding Professional of the Year in culinary direction. While inclusion in Worldwide Branding is an honor, only small selections of members in each discipline are chosen for this distinction. These special honorees are distinguished based on their professional accomplishments, academic achievements, leadership abilities, years of service, and the credentials they have provided in association with their Worldwide Branding membership.

Over the course of more than two and a half decades in his field, Mr. Barale has honed a wide range of skills that allow him to excel in his positions as senior culinary director and executive chef for The Apollo Group, a hospitality company that specializes in cruise services. With his wide variety of skills, including expertise in fine cuisine, business administration and restaurant management, he provides culinary direction for Oceania Cruises and Regent Seven Seas. In addition, he oversees the development of menus, and handles employee assessments and training, along with inventory and staffing. Throughout his career, Mr. Barale's greatest achievement has been overseeing an operation that has been rated number one for more than five years.

Due to Mr. Barale's passion for fine cuisine, he began studying at the Hotel School of Toulouse France at the age of 16. After obtaining his first culinary diploma, he relocated to Paris, where he started working at the Hotel Concorde La Fayette. During the course of the next decade, he steadily progressed in his trade by working in famous restaurants and luxury hotels in France, Switzerland, Monaco and Italy. In 1999, Mr. Barale decided to leave France to join Silversea Cruises, where he worked as their executive sous chef, until the next year, when he was promoted to executive chef. His dedication to what he does led him to joining Oceania Cruises, where he helped launch numerous ships, in 2003. Since the mid-2000's, Mr. Barale progressed to the roles of corporate executive chef and culinary director. During his time with Oceania Cruises, he was personally involved in the creation of the cookbook titled, "Taste the World: The Food & Flavors of Oceania Cruises."

Now a member of the Master Chef's Association of France, Mr. Barale holds a variety of diplomas in the field, including a master chef diploma from the Chamber of Metiers, a culinary diploma from the Hotel and Catering School of Toulouse, and coursework alongside Mr. Bruno Goussault, at the Culinary Research & Education Academy. Within the next five years, Mr. Barale intends to experience the continued growth and success of his career.

For more information about The Apollo Group, please visit http://www.theapollogroup.com.

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