by Kimberly Schaub | Jan 10, 2012 | Food Science
Courtesy of the General Mills trip 2011 In the June 2011 Journal of the American Dietetic Association an article was published that discussed the potential benefits of controlling weight by switching to a vegetarian diet. If you’ve ever attempted a vegetarian...
by Kimberly Schaub | Dec 8, 2011 | Culinary Arts
I haven’t gotten to travel to Europe yet, but after this research paper, I am adding Sicily to my list! Introduction to Sicily: Whenever I think of Sicily, I think of two things: the food and the movie, The Sicilian, based on a Mario Puzo book. Romance...
by Kimberly Schaub | Nov 16, 2011 | Culinary Arts
The really cool thing about being in the third quarter of culinary school is that we have to research different topics related to the material we’re studying. We started the quarter in Southeast Asia, and my country was Cambodia. I was really moved by the...
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...
by Kimberly Schaub | Sep 6, 2011 | Food Industry
I’ve had the interesting priviledge of being part of a few start up businesses and in the early stages of new businesses. One thing that is reinforced in every business, regardless of the material sold or service rendered, is that your business must meet the...
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