by Kimberly Schaub | Apr 10, 2016 | Food Industry
At the Research Chef Association Conference 2016, an annual meeting for all RCA members is held, and this year, we received an update on the membership, fees and expenses, and a move to change the membership titles. The first two were received with neutrality and...
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by Kimberly Schaub | Feb 14, 2016 | Food Industry, Food Science
When I was in college, my roommate was pushing to become an Air Force pilot, and she worked hard to excel academically, in Air Force tests, and pilot training. She flies C-130s, now, and she even spent time as a pilot instructor, training up the next generation of...
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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...
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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...
by Kimberly Schaub | Oct 31, 2015 | Food Industry
Ben Hulsey has always seemed like a badass cook to me. I first really noticed him when the second quarter culinary students would ‘receive’ a first quarter student to help them get through their assigned station for the day. Ben is tall – I recall a funny image of him...
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