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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...
![Response to “Culture of the Kitchen: David Chang”]()
by Kimberly Schaub | Dec 19, 2015 | Food Industry
Chefs Garrett Doherty and Shane Robinson of Kraken Congee In one of our first days in culinary class, each student was asked to introduce him/herself and state a goal for going to cooking school. Several peers stated that they wanted to open restaurants, cater, or...
![Response to “Culture of the Kitchen: David Chang”]()
by Kimberly Schaub | Dec 13, 2015 | Food Industry
Hong Kong has several famous restaurants, and one of them is one of the cheapest (the cheapest?) Michelin Star restaurants in the world. Tim Ho Wan, The Dim Sum Specialists is famous for exquisitely formed dim sum cuisine still served in its traditional...
![Response to “Culture of the Kitchen: David Chang”]()
by Kimberly Schaub | Dec 8, 2015 | Food Industry
spotted in a bathroom stall I fantasize moving to Hong Kong pretty often, especially in the weeks following a visit to the region. This Thanksgiving, Josh and I got to visit the city for a week, because he was spending a few weeks in Asia, trekking and rock climbing...
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