![Chef Bryan Voltaggio and the Research Chefs Association]()
by Kimberly Schaub | Apr 2, 2016 | Food Industry
Chef Bryan Voltaggio Professional memberships are not cheap, but some of them can pay for themselves in a matter of a few really fantastic connections. Others can seem like “pay to play” fees that give you access to organizations’ lists but no real personal...
![Chef Bryan Voltaggio and the Research Chefs Association]()
by Kimberly Schaub | Mar 26, 2016 | Food Industry
The Research Chef Association Conference is the one conference that I anticipate every year. This year’s event in Denver, CO, did not disappoint. Conveniently located downtown, the RCA’s major events were held at the Convention Center and the adjacent...
![Chef Bryan Voltaggio and the Research Chefs Association]()
by Kimberly Schaub | Mar 20, 2016 | Food Industry
Savvy users of Smart Phones use a variety of programs and apps to view, save, and download their favorite recipes. With several on the market, but with limited space on your phone, how do you choose one to use? I’ve often downloaded one or more apps and then...
by Kimberly Schaub | Mar 15, 2016 | Food Industry
There are plenty of articles and blogs written about culinary school, from Lucky Peach to Jacob Burton’s Ask Chef Jacob podcast. You’ll get a range of opinions, sometimes biased by whether the author herself/himself went to a culinary arts program or...
![Chef Bryan Voltaggio and the Research Chefs Association]()
by Kimberly Schaub | Mar 5, 2016 | Food Industry
I first heard the phrase “conference season” muttered by a well-dressed businessman to a well-dressed businesswoman as we stood in line at the Winter Fancy Food Show in 2013. It was January, and I had left drizzly, cool rain in Seattle for high and bright...
by Kimberly Schaub | Feb 28, 2016 | Food Industry
From the Archives – observations of line cooking I found this blog entry in my archives. I hope you enjoy! Circa: 2011 Have you ever watched episodes of Kitchen Impossible or Chef Gordon Ramsay’s Kitchen Nightmares and wondered what it would be like...
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