![AllRecipes Staff are all foodies (big surprise!)]()
by Kimberly Schaub | Aug 4, 2010 | Food Industry
Last week, I had the unusual and thrilling pleasure of attending an AllRecipes premier of What’s Cooking, their newest innovation in getting the home cooking community connected. I wrote a piece for Examiner, but I wanted to talk about the staff at AllRecipes....
![AllRecipes Staff are all foodies (big surprise!)]()
by Kimberly Schaub | Jul 28, 2010 | Culinary Arts
Lessons learned at the Chef’s elbow. Be consistent with your food, with your management Praise publically, correct confidentially. Never embarrass your staff. This is business. Don’t be afraid to hire and fire. Don’t be afraid to correct behavior on the spot, but...
![AllRecipes Staff are all foodies (big surprise!)]()
by Kimberly Schaub | Jul 21, 2010 | Food Science
How do you treat individuals with celiac disease? Treatment for celiac disease, gluten sensitivity, and wheat allergy is following a gluten-free diet and avoiding gluten-containing products. The Gluten Intolerance Group, based in WA, publishes lists of foods that are...
![AllRecipes Staff are all foodies (big surprise!)]()
by Kimberly Schaub | Jul 20, 2010 | Food Science
What’s gluten? What are the different gluten and wheat allergic or intolerant conditions? Gluten is the name for a group of prolamine or storage proteins. It occurs in wheat, rye, and barley, and in grains related to wheat. Toxins produced by the gluten can cause a...
by Kimberly Schaub | Dec 18, 2009 | PeasOnMoss
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...
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