by Kimberly Schaub | Aug 15, 2014 | Food Industry
From the Kraken Congee website You’ve heard of pop-up restaurants, right? It’s the concept wherein a temporary restaurant “pops up” inside a different restaurant. Sometimes the food is prepared by people from that restaurant, and sometimes...
by Kimberly Schaub | Feb 19, 2013 | Food Industry
This was just too good to pass up: one of my former chef instructors is providing a cooking class and book signing at Whole Foods in Lynnwood! Please join us for the next Whole Foods Market’s Cooks & Books Series, this time with Karen...
by Kimberly Schaub | Dec 17, 2011 | Food Industry
Have you ever wondered what kind of kitchen a chef, a scientist/inventor, and a chemist would have? You probably imagine top notch cooking equipment, maybe some crazy beakers and glass tubing, a lot of scales, a centrifuge, and a sous vide water bath. You’d be...
by Kimberly Schaub | Nov 1, 2011 | Culinary Arts
My first time working on a line was at Stopsky’s Delicatessen when we opened in May 2011. It was terrifying. Of course, the chef and the other cooks were supremely helpful, but there’s something truly intimidating about the first time you hear “Order...
by Kimberly Schaub | Oct 26, 2011 | Culinary Arts
After Chef Vicky allowed us to experiment with our own pizza doughs, she demo’d a pizza assembly for the bistro. This quarter we’re making pizza in advance and selling by the slice. Customers can also wait for a made-to-order pizza, but they don’t...
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