by Kimberly Schaub | Oct 23, 2020 | Culinary Arts, Food Industry
From: Joseph Jeffrey Cousminer RCA members, friends, and colleagues: As we celebrate RCA’s 25th anniversary, we want to bring the very best of RCA to you! I’ve been working with several of my long-time RCA friends to create a way for you to support RCA...
![Chef Amadeus – What if?]()
by Kimberly Schaub | Oct 4, 2015 | Culinary Arts, Food Industry
Courtesy of Chef Amadeus Chef Amadeus is a large man – not in stature, but definitely in personality. I’ve been following his radio show ever since considering going to culinary school (insert post), and I listen carefully to the advice he sometimes gives to his...
by Kimberly Schaub | Oct 1, 2013 | Culinary Arts, Food Industry
Probably the most useful technique I’ve mastered in culinary school was cooking a really gosh-darn-good Bechamel sauce, one of the mother sauces. In my line of work, it’s very much a foundational element in many of the recipes we make at...
![Chef Amadeus – What if?]()
by Kimberly Schaub | Dec 8, 2011 | Culinary Arts
I haven’t gotten to travel to Europe yet, but after this research paper, I am adding Sicily to my list! Introduction to Sicily: Whenever I think of Sicily, I think of two things: the food and the movie, The Sicilian, based on a Mario Puzo book. Romance...
by Kimberly Schaub | Nov 16, 2011 | Culinary Arts
The really cool thing about being in the third quarter of culinary school is that we have to research different topics related to the material we’re studying. We started the quarter in Southeast Asia, and my country was Cambodia. I was really moved by the...
by Kimberly Schaub | Nov 9, 2011 | Culinary Arts
So, as I’ve mentioned before, I learn so much from my friends. Total understatement, really. I would say that 99.999 % of anything I’ve ever done that is at any point brilliant or creative, there are probably scores of individuals who could claim some...
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