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Adalard Parras is an experienced culinary professional with a diverse background in the food industry. Currently serving as a Test Kitchen staff member at Gobble since June 2022, Adalard previously held the position of Jr Sous Chef at Flagship Facility Services, Inc. from August 2019 to June 2022. Prior experience includes roles as Sous Chef at Bon Appétit Management Company from May 2017 to August 2019 and at Roy's Hawaiian Fusion Cuisine from March 2008 to April 2017, where Adalard also worked as a Line Cook. Earlier career experience includes a Line Cook position at Ralph Brennan's Jazz Kitchen from October 2006 to April 2008. Adalard Parras holds an Associate's degree in Cooking and Related Culinary Arts from Le Cordon Bleu College of Culinary Arts-Pasadena, completed in 2006, and a high school diploma from Mt. Eden High School, obtained in 2005.