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by Kimberly Schaub | Dec 17, 2011 | Food Industry
Have you ever wondered what kind of kitchen a chef, a scientist/inventor, and a chemist would have? You probably imagine top notch cooking equipment, maybe some crazy beakers and glass tubing, a lot of scales, a centrifuge, and a sous vide water bath. You’d be...
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by Kimberly Schaub | Nov 23, 2011 | Food Industry
Tomorrow is Turkey Day, also known as Thanksgiving Day. It’s a day wrought with controversy, both historical and familial. http://www.theholidayspot.com/thanksgiving/history.htm On the historical side, the origins of Thanksgiving are a bit dubious. Now,...
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...
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by Kimberly Schaub | Apr 19, 2011 | Food Industry
Baisa Fotograferie It goes something like this: you and your closest girlfriends are sitting around at a table. You’ve brought your signature dish. They’re busily and hungrily diving into the delectable treasure, eating like greedy, starved pirates....
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by Kimberly Schaub | Mar 29, 2011 | Food Industry
Poor college students may relate: there’s a really awesome event that you would love to attend but you can’t imagine paying for the admission ticket. Some of you may think, sure, but I bought the ticket anyway. Some may even think, I have never had an...
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