Author: Kimberly Schaub

About Me

I have loved food since the first day that my mom gave me a plastic tea set. I have dreamt about exploring cuisines, and I have imagined being a professional chef all my life. I watched Great Chefs of America, the Galloping Gourmet, and Yang Can Cook. I even tried some of the recipes. When it came to college, I took the conservative route (how could a cook make money?) and earned a Bachelor’s Degree at Pepperdine University (with a college degree, I’ll make lots of money).  Since the Air Force paid for my undergraduate, I served for a few years in the USAF. When I finished with my service, I worked as a nutrition consultant, a nutrition and health educator, and a cooking instructor. I also washed dishes, wrote and edited for a news magazine, and made coffee and lattes. Through it all, I found myself returning to food – real food.  So this year, I am going to culinary school, and you, my reader, get to follow...

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Have thoughts, questions, or suggestions for places to review, or want information about specific topics? Contact me at Follow me on Facebook and Twitter, too! @Peas On Moss.

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I’m going to learn to cook!

On Thursday, I received the following email! I had actually given up on getting enrolled this Spring Quarter because I heard the waiting list was really long, but here it is!(I removed some text from the email, as it wasn’t very exciting to read)So, I’m heading to the campus this week to get signed up for classes and to get my Post 9/11 Montgomery GI Bill application on its way. I’m grateful to the administration to changing the qualifications for those who can apply for benefits. I hope I can use it to pay for the culinary program and...

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I surround myself with people who know better than I do. Why? Because I am learning from them. I have grown as a writer, a cook, and a consumer by reading their writings, trying their recipes, and exploring new places. Cooking n Eating Small wallet, Big appetite Rouxbe Cooking School Openly Balanced Gluten Free Girl Pamela’s...

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Peas what?

So you might wonder, what’s with the name? Who wants peas on their moss? Well, it’s a play on words and alliteration (Thanks, Mrs. Sanford). Mise en place is a French word that is used in the culinary world as a description of the organization of equipment and/or ingredients used in food preparation or service. Having your items laid out and ready for use makes an efficient use of time and effort. I don’t always have a mise en place when I’m getting ready to cook, but it sure makes it easy if I were to take the time to do that preparation in advance. We even have a mise en place at Seastar Seattle, where I am a maitre d’. That area, for my purposes, has flatware, knives, plates, soy sauce, chopsticks, and trays for us to prepare guests’ tables and for the different courses. By having the items in the Front of the House, we don’t have to keep running back to the dish pit and risk crashing into a very busy chef. Convenient, ey? My mom used to poke fun at me because I always had items arranged in their places, including my textbooks (arranged by class period order), my cds (arranged by singer then album), and my files (arranged alphabetically, how else?). Sometimes I organized by my intended use (baking items with baking items and...

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