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...
![Response to “Culture of the Kitchen: David Chang”]()
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...
![Response to “Culture of the Kitchen: David Chang”]()
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...
by Kimberly Schaub | Dec 6, 2015 | Food Industry, Podcast
Chef Jacob Burton, formerly the executive chef of the Cedar House Sport Hotel in Truckee, CA, and the founder and chef instructor of Stella Culinary, interviewed me a few weeks ago for his podcast, StellaCast. It has posted, and I am excited and honored to share! The...
by Kimberly Schaub | Oct 31, 2015 | Food Industry
Ben Hulsey has always seemed like a badass cook to me. I first really noticed him when the second quarter culinary students would ‘receive’ a first quarter student to help them get through their assigned station for the day. Ben is tall – I recall a funny image of him...
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