by Kimberly Schaub | Jun 18, 2016 | Food Industry
R&D Chef Emily Munday studied nutrition and food science at Johnson & Wales University and planned to become a Registered Dietitian. However, when she didn’t get matched with a dietetic internship despite top grades, she leaned on her other training in...
![Guest Post: Why You Shouldn’t Buy Chicken Breast]()
by Kimberly Schaub | Jun 15, 2016 | Food Industry, Food Science
Courtesy of Jon V. Why You Shouldn’t Buy Chicken Breast: A Practical Guide to Chicken Economics Chicken economics…. Chickenomics? Anyways, I recently came to the realization that I’ve been wasting money all these years. My meals during the week consist of...
![Guest Post: Why You Shouldn’t Buy Chicken Breast]()
by Kimberly Schaub | Jun 10, 2016 | Food Industry
DON’T CALL IT A COME BACK!! Seattle, WA – Pastry Chef Tonyia Smith formerly located at the Pike Place Market as Coffee & A Specialty Bakery has moved “to the hood…where its good”. Coffee and… is a gluten- free bakery dedicated to serving a...
by Kimberly Schaub | Jun 10, 2016 | Food Industry, Podcast
Fellow Seattle Culinary Academy alumna Pastry Chef Tonyia Smith was assigned a gluten-free baking project during her pastry program, and she discovered her niche market – classical French pastries for people who can’t eat gluten. She opened her cafe at the...
by Kimberly Schaub | Jun 7, 2016 | Food Industry
Food Creativity @ Work’s Chef Renata Bocayuva owns and operates the consulting R&D company in Seattle, WA, and has rebuilt her culinary career several times. A graduate of European culinary training, Chef Renata worked in Europe for years before...
by Kimberly Schaub | Jun 6, 2016 | Food Industry, Podcast
How ambition, luck, and being a badass cook took Eric from the Art Institute to a stage at Noma for Chef Rene Redzepi, serving as a sous chef at Blueacre Seafood in Seattle while a full-time student, and working for Chef Grant Achatz at Alinea as an Research and...
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