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by Kimberly Schaub | Oct 13, 2011 | Culinary Arts
At the beginning of each quarter, the chefs will teach the students how to cook some of the dishes. This is particularly helpful because we operate rather independently of each other once we start cooking on the line. Chef Vicky demonstrated the pizza dough rolling...
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by Kimberly Schaub | Oct 9, 2011 | Culinary Arts
The third quarter at SCA is so different from the second quarter. We now get to serve our food to the public, and the public pays for the food! Whereas second quarter emphasized quantity cooking, third quarter focuses on developing line cooking skills in different...
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by Kimberly Schaub | Sep 30, 2011 | Food Science
Researchers at the University of Tennesee found that children will consume larger amounts of food – and thus more calories – when they are served larger portions than normal. They will not stop eating when they have eaten the normal amount; they continue...
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by Kimberly Schaub | Sep 20, 2011 | Food Science
Does the availability of certain types of grocers affect the health and obesity of a population? The April edition of the American Dietetic Association Journal published a study examining the potential association between obesity and per capita farmers’ markets,...
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by Kimberly Schaub | Sep 16, 2011 | Culinary Arts
At Pepperdine, sometimes we would drive to West Hollywood and get Roscoe’s Chicken and Waffles. Yes, it’s exactly what it sounds like. Fried, crispy buttermilk chicken on crunchy sweet waffles topped with maple syrup or gravy. It was this cacophony...
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