Author: Kimberly Schaub

Recent Writings

It’s been a little hard to stay on the saddle with writing, but here are some articles that I’ve written lately. Does Wheat Germ Contain Gluten? Pike Market Senior Center Provides Meals and Community Fast Food, Your Diet, and Your Health Fat Free Dry Milk Nutrition...

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Learn Fast, Practice Constantly

The second week of culinary school is essentially over, and it’s been quite busy. I had a chance to go to Bargreen Ellingson and bought mysef some toys…er… tools. I picked up a santoku knife (my mom had gotten me one when I lived in Texas, but I lost it in the move), a 10″ Chef’s knife (that dude is huge), and a few other tools. I also bought a knife bag. I really wanted a camoflage bag, but there weren’t any at this store. Fortunatley, there is both a student discount and an industry discount, but it’s costly...

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Cooking School, First Thoughts

On our first day of school, I didn’t have to go to the 7:30 am class — it’s a measurements course that I took when I was at Pepperdine. I also took statistics, so I am pretty well covered. While I won’t shout the answer to “how many fluid ounces are in a gallon” immediately — I’d have to think for a second, I don’t think I need to take it over. Fortunately, the course advisor agreed with me. So, I showed up at 8:00 for the reception. That took place in our Square One Bistro, a kitchen run by Chef Greg Atkinson with the 3rd Quarter students. Doughnuts, fruit, and coffee for breakfast. Then we headed to an hour-and-a-half presentation by the Dean and several faculty. The school president, Dr. Killpatrick, even stopped by. After that, we headed to our first lecture. Chef Gregg Shiosaki is responsible for the 1st Quarter students, and I think he has quite a bit of work cut out for him. I think he’s up to the task. He is a tall, Japanese-American chef with a black pony tail twisted into a neat knot below his toque (and above his collar). He wears a crisp white chef’s coat, striped black pants, and clogs. He swears by clogs, and he seems to move in them easily. When I tried them on, I couldn’t get...

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First Day of School

Images from Seattle Culinary Academy Well, I may soon have the solution for what’s for dinner for the rest of our lives. Today is the first day of the Fall 2010 quarter, and I am enrolled (and paid!) for the first quarter of six in Seattle Culinary Academy’s program. I like the program because it has an emphasis on sustainability. I don’t like it because said class starts at 7:30 am. They haven’t met the night owl known as Kimberly. Ugh. Apparently I will soon become the morning robin. In addition to being a student, I will also be...

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Registered Dietitians and Gluten-Free

Celiac disease affects about 1 in 133 people in the US (Gluten Intolerance Group, 2010, “Celiac Disease”), and SPINS, a natural products industry information company, reports that the gluten-free segment of the food industry is worth $921 million (2010, “Gluten-Free Sector Still Hot in Tough Times”). Celiac disease is still believed to be widely under-diagnosed, so it is still possible that diagnoses will increase as awareness continues (Gluten Intolerance Group of North America, 2010, “Celiac Disease”). For food service managers, product developers, and health professionals, this shows that the industry is set to grow even more. Registered Dietitians must...

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