![Memories: Hong Kong’s Cuisine Reigned Supreme]()
by Kimberly Schaub | Feb 21, 2016 | Food Industry
This is from our 2011 trip to Hong Kong. My views on food may have developed a little bit more, but my love and passion have certainly not waned! Enjoy this post from the past. Our trip to Hong Kong has concluded, and it has taken me a few days to work through the...
![Memories: Hong Kong’s Cuisine Reigned Supreme]()
by Kimberly Schaub | Feb 14, 2016 | Food Industry, Food Science
When I was in college, my roommate was pushing to become an Air Force pilot, and she worked hard to excel academically, in Air Force tests, and pilot training. She flies C-130s, now, and she even spent time as a pilot instructor, training up the next generation of...
![Memories: Hong Kong’s Cuisine Reigned Supreme]()
by Kimberly Schaub | Jan 22, 2016 | Food Industry, Podcast
Chef Jacob invited me back to do a follow-up to our Hong Kong trip, and he recently posted the entire 90 minute interview! We talk about cool restaurants spotted in HK, the famous and memorable pineapple bun (there’s no pineapple!), and the recent closures of Le...
![Memories: Hong Kong’s Cuisine Reigned Supreme]()
by Kimberly Schaub | Jan 17, 2016 | Food Industry
2006 Well, a few of you are aware that I have been working, slowly, on creating a podcast series that involves interviews with chefs and culinary professionals, most of whom I met during culinary school. It’s a very slow work in progress, as I’ve been...
![Memories: Hong Kong’s Cuisine Reigned Supreme]()
by Kimberly Schaub | Jan 2, 2016 | Food Industry
Everest’s first light saber I’m not a Star Wars expert, but with the latest episode in theaters now, and with Chef David’s description of his dark side vs. light side battle of how he would behave as the chef in his own restaurants, I attempted to...
![Memories: Hong Kong’s Cuisine Reigned Supreme]()
by Kimberly Schaub | Dec 26, 2015 | Food Industry
A young chef in the making? In August, Chef Rene Redzepi of Noma wrote an opinion article in Lucky Peach #16, The Fantasy Issue, talking about the culture in professional kitchens and how chefs can change it. In the beginning of the article, Chef Rene talks...
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