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by Kimberly Schaub | Oct 26, 2010 | Culinary Arts
If you’ve been a student or if you’ve ever attended a guest lecture, you might have wondered about the instructor and what brought him or her to the podium today. I frequently read and reread the little blurbs about the speakers, but they’re usually...
by Kimberly Schaub | Oct 26, 2010 | Food Industry
I started writing years ago, before I really thought of it being a way to pay bills. Writing, like any other job, sounds soooo fun until you use it as a way for making a living. In a television series my husband and I enjoy, the male main character is a writer, and...
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by Kimberly Schaub | Oct 8, 2010 | Culinary Arts
The second week of culinary school is essentially over, and it’s been quite busy. I had a chance to go to Bargreen Ellingson and bought mysef some toys…er… tools. I picked up a santoku knife (my mom had gotten me one when I lived in Texas, but I lost...
by Kimberly Schaub | Oct 2, 2010 | Culinary Arts
On our first day of school, I didn’t have to go to the 7:30 am class — it’s a measurements course that I took when I was at Pepperdine. I also took statistics, so I am pretty well covered. While I won’t shout the answer to “how many fluid...
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by Kimberly Schaub | Sep 17, 2010 | Food Industry
Vancouver, British Columbia, is only three hours from Seattle. Well, three hours plus the wait at the Peace Gate border crossing. Remember your passport so it doesn’t become a really long day of driving for you. It’s well-worth the drive, and since it’s relatively...
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