by Kimberly Schaub | Jun 6, 2012 | Food Industry
I work here! OMG! Here’s an introduction to the books that the Modernist Cuisine marketing team put together. Most people wonder why in the world you’d want such a huge-mongous book in the kitchen or on your extra-tall bookshelves, but since starting at...
by Kimberly Schaub | Nov 9, 2011 | Culinary Arts
So, as I’ve mentioned before, I learn so much from my friends. Total understatement, really. I would say that 99.999 % of anything I’ve ever done that is at any point brilliant or creative, there are probably scores of individuals who could claim some...
![Lessons from Chef and Instructor Ryan Miller]()
by Kimberly Schaub | May 30, 2011 | Food Science
Ryan Miller is a passionate chef and instructor who serves our community by hosting the Community Kitchen, a cooking program that invites people of all walks of life and skills to gather together and cook. I interviewed him last year for the Pike Place Market...
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 | Nov 2, 2010 | Culinary Arts
Chef Sarah Wong defies stereotyping. In some funny ways, we share some commonalities. When I first read the names of the faculty, I thought that one of the chefs of the Seattle Culinary Academy was going to be an Asian woman. Nope. Chef Sarah is about my height and...
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