by Kimberly Schaub | Jun 5, 2016 | Food Industry, Podcast
From restaurant ownership to a Top Chef competition and to culinary school instructor at the Walla Walla Community College’s Wine Country Culinary Institute, Chef Robin has seen and done it all. She shares her career story as well as some insights about cooks...
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by Kimberly Schaub | Jan 28, 2012 | Food Science
Ever since the Nutrition Labeling and Education Act of 1990, manufacturers have been required to post nutrition labels on their products. Up to recent years, freshly made foods from instutional and restaurant food services have not been required to post their...
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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 | 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...
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by Kimberly Schaub | Aug 25, 2011 | Food Industry
These are photos from the Green Giant Valley Tour sponsored by General Mills. All of the photos posted were taken by the professional photographer. Enjoy!
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