![Chef Amadeus On Self-titled Chefs]()
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 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 4, 2015 | Culinary Arts, Food Industry
Courtesy of Chef Amadeus Chef Amadeus is a large man – not in stature, but definitely in personality. I’ve been following his radio show ever since considering going to culinary school (insert post), and I listen carefully to the advice he sometimes gives to his...
by Kimberly Schaub | Jan 14, 2011 | Food Industry
My mom cut an article from the Denver Post written by the Chicago Tribune’s John Kass. It is basically a rant about skinny chefs versus shapely chefs and how the “waif-like” chefs are overrated. So what is Kass’ beef with super chefs? He...
by Kimberly Schaub | Jan 7, 2011 | Food Industry
Courtesy of Sarah Wong The International Examiner wrote an interesting article about the struggles of getting insurance. Many of us freelance earners – or low wage earners – know that it’s challenging to obtain affordable insurance. I’m...
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