Episode 132: Barbara Sibley (La Palapa & Holiday Cocktail Lounge, NYC)
Andrew Talks to Chefs
Barbara Sibley came to New York City from Mexico in the early 1980s and fell in love with the restaurant industry thanks to time working at the storied La Tulipe in Greenwich Village. Today, she owns and operates La Palapa, an authentic Mexican restaurant, and is creative director of Holiday Cocktail Lounge, in the East Village. Barbara and Andrew caught up recently in the garden behind Holiday Cocktail Lounge and discussed a wide range of industry, and non-industry, subjects.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
Entrepreneur Tiffany Carter had successful careers in television and pharma sales before launching ProjectME with Tiffany Carter to help women start their businesses and attain financial freedom. She shares how to identify your unique selling proposition and present yourself with confidence to land that job, customer or client. Born and raised in Mexico, Chef Barbara Sibley, owner of La Palapa Cocina Mexicana in New York City, shares tips for making easy, healthy, tasty Mexican dishes at home.
Chef Kerry Heffernan is an activist for sustainable fishing and conservation who serves on the Monterey Bay Aquarium Blue Ribbon Task Force. He is a chef consultant for Seaworthy in New Orleans and for "15 CPW," a private restaurant in Manhattan. Chef Barbara Sibley is owner of La Palapa Cocina Mexicana and two La Palapa Taquerias in New York City. Active in supporting workplace equality, Sibley was honored by the Restaurant Opportunities Center of New York for her fair labor practices. This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).
Restaurateur, Author, and Advocate Barbara Sibley - Mexican Inspiration
One Woman Kitchen
Barbara Sibley is one of earliest authorities and advocates for authentic regional Mexican food in America, and collector of traditional, rare and ancient Mexican recipes. She’s also the owner of the wildly popular New York City restaurant La Palapa, along with an accompanying taqueria, and a consultant on another; the author of a cookbook on Mexican small plates, an artist and poet, and an executive chef for one of the most important women’s fundraising events in New York. And all of this might have started with her earliest roots in Mexico City, when she created her very first recipe -- at just six years old. Barbara shares her inspiring story with author and chef Rozanne Gold.See omnystudio.com/listener for privacy information.
Barbara Sibley is a powerhouse in the culinary world. She was born and raised in Mexico City and for many years has collected traditional, rare and ancient Mexican recipes. Her New York restaurant career began at age 17 at La Tulipe, a New York Times Three Star French Restaurant. Her extensive experience led her to open La Palapa Cocina Mexicana in 2000. She’s also the president of The New York Women’s Culinary Alliance, an organization that fosters networking, education, and cooperation for women in the culinary and beverage fields in the New York metro area. Tune into All in the Industry as Barbara waxes poetic on everything from authentic Mexican cuisine to the role of the New York Women’s Culinary Alliance. This program was brought to you by Consider Bardwell. “Everything you experience becomes who you are and it all grows from there.” [04:00] “The restaurant business is hard work – so getting recognition is great.” [29:00] “It would be wonderful for a Mexican restaurants in New York to get some Michelin stars..maybe that will happen soon.” [35:00] –Barbara Sibley on All in the Industry