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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by Kimberly Schaub | Oct 24, 2015 | Food Industry
Chef Amadeus frowns when people dub themselves chefs. A chef, in traditional, brigade-system kitchens, are the highest ranked people in their kitchens and who have others for whom they are responsible. They usually have decades of experience and have apprenticed and...
![Chef Amadeus On Self-titled Chefs]()
by Kimberly Schaub | Oct 21, 2015 | PeasOnMoss
I’ve started refocusing my work on my blog, and I want it to be interesting and informative to you. It’s been five years since I started this blog and started recording my culinary school journey. Over time, it went from talking about school and culinary...
![Chef Amadeus On Self-titled Chefs]()
by Kimberly Schaub | Oct 17, 2015 | Food Industry
Chef is rather quick to criticize culinary school educations, and I was eager to hear his opinion, since I started following him before I attended culinary school and am starting to reach back to chefs and cooks I met when studying at the Seattle Culinary Academy. In...
![Chef Amadeus On Self-titled Chefs]()
by Kimberly Schaub | Oct 10, 2015 | Food Industry
Courtesy of Chef Amadeus Chef Amadeus thrives in the What If world. What if you added a particular ingredient to a classic dish? What if you changed that ingredient’s format – dehydrate and grind it instead of serving it fresh or smoke it first? What if you...
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