by Kimberly Schaub | Jun 10, 2016 | Food Industry
DON’T CALL IT A COME BACK!! Seattle, WA – Pastry Chef Tonyia Smith formerly located at the Pike Place Market as Coffee & A Specialty Bakery has moved “to the hood…where its good”. Coffee and… is a gluten- free bakery dedicated to serving a...
by Kimberly Schaub | Jun 10, 2016 | Food Industry, Podcast
Fellow Seattle Culinary Academy alumna Pastry Chef Tonyia Smith was assigned a gluten-free baking project during her pastry program, and she discovered her niche market – classical French pastries for people who can’t eat gluten. She opened her cafe at the...
by Kimberly Schaub | Jun 6, 2016 | Food Industry, Podcast
How ambition, luck, and being a badass cook took Eric from the Art Institute to a stage at Noma for Chef Rene Redzepi, serving as a sous chef at Blueacre Seafood in Seattle while a full-time student, and working for Chef Grant Achatz at Alinea as an Research and...
by Kimberly Schaub | Mar 15, 2016 | Food Industry
There are plenty of articles and blogs written about culinary school, from Lucky Peach to Jacob Burton’s Ask Chef Jacob podcast. You’ll get a range of opinions, sometimes biased by whether the author herself/himself went to a culinary arts program or...
by Kimberly Schaub | Feb 28, 2016 | Food Industry
From the Archives – observations of line cooking I found this blog entry in my archives. I hope you enjoy! Circa: 2011 Have you ever watched episodes of Kitchen Impossible or Chef Gordon Ramsay’s Kitchen Nightmares and wondered what it would be like...
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