Podcasts by PeasOnMoss Podcast

When the SHIFT Hits the Fan, with Chef Wiley Bates III from 2022-08-13T18:50:10

Research Chefs Association Hustlers Under 40 Speaker Chef Wiley Bates III from 2022-07-09T18:52:12

Chef Wiley Bates III is a popular speaker for the young professional networking group, and he held our attention for over an hour sharing his lived experiences as well as the recommendations for pi...

Special Podcast: Is Research Chefs Association membership worth it? 3 chefs discuss from 2022-06-18T00:23:02

Special Podcast: IFT First Conference from 2022-05-14T16:08:38

Research Chefs Association Hustlers Under 40 Speaker Lauren Abda from 2022-04-09T19:08:01

The Founder of the Food Edge Conference, Lauren Abda joined us for an entrepreneurship conversation with the RCA Hustlers Under 40.  Food Edge is an annual conference that brings together the food ...

Special Episode: Get Rich Podcast founder, food scientist Richard Rycraw from 2022-02-12T23:11:42

Kicking off 2022 with Intention: IWON Organics founder Mark Samuel from 2022-01-29T20:00:18

Perspectives on Sustainability in the Food Industry with WholeWorks CSO Laura Asiala from 2022-01-22T19:11:56

Encore: Chef Pierre Thiam - Yolele and fonio grain - advice for young chefs from 2021-12-04T20:00

Quick Bite: Ray Delucci - Line Cook Thoughts from 2021-11-06T19:00

Quick Bite: Terry Madden - remember those who opened doors for you from 2021-10-02T19:00

Encore: Vaughn Tan - Uncertainty Mindset - thoughts for product developers from 2021-09-04T19:00

Quick Bite: Chefs Kevin Mitchell and Wiley Bates III - special RCA conference recording from 2021-08-08T15:32:53

Quick Bite: CuliNex Founder CEO Mark Crowell on expectation setting for win-win from 2021-07-18T08:51:26

Quick Bite: Lundberg Family Farms innovation and staying true to a food cause with Matt Slem from 2021-06-26T19:00

Quick Bite: Brand Innovation with Andria Long from 2021-06-12T19:00

Big Bite: Abe Cohn on legal counsel engagement from 2021-05-29T19:00

Quick Bite: Chef Mark Floerke on mentorship and career growth from 2021-05-15T19:00

Season 5 Quick Bite: Edible Chemistry's Jaime Underwood explains hydrocolloids from 2021-05-01T19:00

Season 5 Quick Bite: Vanessa Siahmakoun on food safety fundamentals from 2021-04-17T19:00

Special Episode: Presidential recap of the RCA+ virtual conference with Justin Kanthak, Jaime Mestan, Kimberly Schaub from 2021-04-03T19:00

Season 5 Quick Bite: Chef Anne Druschitz from 2021-03-27T19:00

Season 5 Quick Bite: Dr. Rosemary Trout from 2021-03-13T20:00

Season 5 Bigger Bite: secrets in the spice industry and what you need to know as a food professional from 2021-03-06T20:00

Season 5 Quick Bite: Chef John Draz from 2021-02-20T20:00

Season 5 Quick Bite: Healthy Food and Beverage Group president Ainsley Moir from 2021-02-06T20:00

Season 5 Special episode: Exec Research Chef Nathan Schomers, ADM from 2021-01-30T20:00

PeasOnMoss Quick Bite: Dr. Angela Shaw on looking at both sides of a food science position from 2021-01-23T20:00

Season 5 Special episode: Chip Potter exec director Research Chefs Association from 2021-01-16T20:00

Season 5 Quick Bite: The Hartman Group Laurie Demeritt from 2021-01-09T20:00

Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf from 2020-12-29T07:11:39

Episode 9: how upcycling can address food insecurity from 2020-12-12T20:00

Episode 8: Health and wellness in food products with IWON Organics and Monash Univ Low FODMAP diet from 2020-11-28T08:57:09

Encore: Jessica Goldstein, VP Nu Products and Research Chefs Association from 2020-11-15T20:00

Episode 7 Food business leadership with Chef Mark Serice and Gerrie Bouchard from 2020-10-31T19:00

Episode 6 Career and self management with Neela Paul and Chef Chris McAdams from 2020-10-17T19:00

Encore episode: Chef Charlie Baggs - Charlie Baggs Culinary Innovation from 2020-09-20T07:13:57

Episode 5 Upcycled Food Association Amy Keller, pureplus; Kayla Abe, Ugly Pickle Co from 2020-09-05T19:00

Encore Episode: Author, Chef Ali Bouzari, PhD from 2020-08-29T19:00

Episode 4: Upcycled Food Association ReGrained Dan Kurzrock and Drexel Food Lab Dr. Jonathan Deutsch from 2020-08-22T19:00

Chef Eric Rivera - The actual encore episode from 2020-08-15T07:30

Encore Episode: addo Chef Eric Rivera from 2020-08-08T19:00

Episode 3 Real talk about entrepreneurship and resources at your fingertips with The Hatchery Chicago CEO and Food Trend Translator Founder from 2020-08-01T19:00

Encore Episode: William Madden from Whole Brain Consulting on how COVID has affected the consultancy and product innovation pipelines from 2020-07-20T20:33:44

Season 4.5 Episode 2: Upcycled Food Association CEO Turner Wyatt on providing the solution that food industry and consumer agree on - solving food waste from 2020-07-11T17:29:39

Encore Episode: Chef Ernest Miller, Coast Packing Company from 2020-07-11T07:00

This podcast continues to be sponsored by . Get information about sugar replacement and optimizing your high intensity sweetener systems. Let them know that you heard about them on PeaOnMoss.

Career management and getting your hands dirty from 2020-07-04T08:07:27

PeasOnMoss discusses career management and active growth to help you get and promote in product development roles with Justin Kanthak, and ; Jacob Burton, executive chef at Renaissance Hotel, Reno...

Season 4.5: PeasOnMoss' origin and pivot from 2020-06-27T19:00

To start by saying that 2020 has been the most insane half-year ever is a gross understatement. In some ways I've seen our world and communities come together, focusing on a distant horizon of "bet...

Marketing expert Stephanie Robbins - intro to the marketing team and why R&D should care from 2020-06-20T07:00

Stephanie Robbins and Kimberly met at the 2019 in Chicago when she served as the VP of Marketing at La Terra Fina. She, alongside her colleague Dan Howell, shared a compelling presentation on fost...

Preview: Marketing expert Stephanie Robbins on life post-corporate work from 2020-06-13T07:00

Former VP of Marketing at La Terra Fina has a bright outlook for her future and doesn't carry regrets about her last work. From working to foster a strong cross-functional team at LTF, to learning...

PeasOnMoss special statement: taking a breath from 2020-06-05T22:16:22

We're taking a break this week from our usual interview show to give our community time to consider the events of the week and our individual and social responsibilities to seek social justice for ...

Preview: Research Chefs Association President Justin Kanthak on pivoting conference to online quickly from 2020-05-30T07:00

Justin Kanthak wears several hats, notably as the head of the snack segment for Griffith Foods and as the president of the professional trade organization, the Research Chefs Association. In March ...

Mon Hei Bakery's Aaron Chan - first Chinese bakery in Seattle and legacy from 2020-05-23T07:00

Aaron Chan's grandfather founded the Mon Hei Bakery to bring Chinese pastries to the burgeoning International District of Seattle with funding from investors. While the concept itself isn't new in ...

Preview: Aaron Chan's family's bakery - a documentary in the works from 2020-05-16T07:00

When Aaron Chan joined the PeasOnMoss podcast to share the story of the Mon Hei Bakery in Seattle, WA, the city's first Chinese bakery, he explained that a documentary was being created about his g...

Forging your own path in nutrition and marketing with Kiran Bains from 2020-05-09T07:00

Kiran Bains is a relatively new graduate with a masters degree in nutrition science and owner of a nutrition consulting business . Kiran and Kimberly connected through LinkedIn and decided to recor...

Chef Wiley Bates III - the key to success is more than talent, it's persistence from 2020-05-02T07:00

A past member (a gold medalist, in fact) of the , Chef Wiley describes his journey as coming from humble roots being surrounded by big players who took him on and pushed him to excel. His superpowe...

Preview: IFF's Chef Wiley Bates III on mentorship and leadership from 2020-04-25T07:00

Chef Wiley Bates III strongly feels that if he hadn't worked for the chefs and supervisors he had, he doesn't know where his career would have gone. Now, as a corporate chef and manager, he takes i...

Sadler's Smokehouse Dir of Culinary Sales Erich Chieca on hospitality in food manufacturing from 2020-04-18T07:00

Chef Erich Chieca is a 3-term Research Chefs Association board member whose active volunteerism has been just one of the superpowers that has helped Chef create a enriched career through friends an...

Preview Chef Erich Chieca of Sadler's Smokehouse: the value-add of research chefs from 2020-04-11T07:00

Sadler's Smokehouse Director of Culinary Sales Chef Erich Chieca is an experienced chef who was invited to the research chef world through a friend at Gordon Food Service. As a research chef and sa...

Chef-author Kenji Lopez-Alt on Food Safety and Coronavirus - special interview from 2020-04-06T20:59:05

James Beard awarded is recognized as a solid resource in the food writing and professional world as a writer who takes the time to gather the facts and produce well-researched, thoughtful articles...

RD and Marketing expert Ashley Koff on leading not following food trends from 2020-04-04T07:00

Ashley Koff is a registered dietitian nutritionist and marketing expert who has built a reputation on looking at the food industry from a unique perspective. What started as a service to review pro...

The Better Nutrition Program founder RDN Ashley Koff "Better nutrition better be delicious" from 2020-03-28T07:00

Registered dietitian nutritionist Ashley Koff is a recognizable nutrition and marketing expert with the Ashley Koff Approved 3rd party nutrition evaluation service as well as collaborations among h...

Catalina Crunch founder Krishna Kaliannan embraced the food innovation learning curve from 2020-03-21T07:00

founder Krishna Kaliannan is our guest for the PeasOnMoss podcast this week. Krishna Kaliannan is the Founder and CEO of Catalina Crunch, a Keto-Friendly Cereal in Delicious Dark Chocolate and Ci...

Preview: Catalina Crunch's Krishna Kaliannan on scale-up excitement and not tripping out the gate from 2020-03-14T07:00

Krishna Kaliannan's keto cereal brand is right at the threshold of breaking out big in the retail world after success in e-commerce and local brands. It would be easy to predict the meteoric rise ...

Chef Jeff Cousminer on the multiple roles of a research chef from 2020-03-07T08:00

Chef Jeffrey Cousminer joined us on the PeasOnMoss podcast to share his experiences as a research chef and to reflect on the Research Chefs Association's legacy. From the early days of the founding...

Preview: Chef Jeff Cousminer on the RCA's legacy and future from 2020-02-29T08:00

When you're a co-founder of an organization (or one of the original 20), it can be challenging to watch it evolve and grow in the hands of other leaders and volunteers who came after you. There's a...

Startup (business) and Trademark lawyer Abe Cohn on protecting your food brand from 2020-02-22T08:00

Business lawyer Abe Cohn is the managing partner for Cohn Legal PLLC, and he has a unique expertise in food business. Cohn joined us on PeasOnMoss to break down some of the key ways that a legal co...

Preview: Business Lawyer Abe Cohn on the perfect time to trademark your brand from 2020-02-15T08:00

Abe Cohn, the managing partner of Cohn Legal PLLC, is next week's guest on PeasOnMoss, and this preview features a special message for food business owners and managers. In our full episode, Cohn a...

Cannabistry EVP Shehzad Hoosein on the ever-changing cannabis industry and opportunities from 2020-02-08T08:00

In 2015, Shehzad ventured into the cannabis industry, as VP of R&D at Cannabistry™ – a professional research, development and branding company dedicated to bringing outstanding product innovation t...

Preview: Cannabistry EVP Shehzad Hoosein on formulating with cannabis ingredients from 2020-02-01T08:00

Research and development professionals know that it's vital to use the same ingredients in formulating from the bench to the plant and among the various teams. Slight variations in ingredients at t...

Oregon State Univ Food Innovation Center director Sarah Masoni on guiding entrepreneurs through the food business startup learning curve from 2020-01-25T08:00

Sarah Masoni is the Director of Product and Process Development at Oregon State University’s Food Innovation Center (FIC). Located in Portland, Oregon, the FIC is one of 13 experiment stations acro...

Preview: OSU Food Innovation Ctr Director of Product Sarah Masoni from 2020-01-18T08:00

Oregon State University Food Innovation Center Director of Product and Process Development Sarah Masoni joined us on the PeaOnMoss podcast to tell us about her work at the Innovation Center, and we...

Vice President of Culinary Innovation for Vienna Beef Chef Jaime Mestan on moving beyond bossy to being unapologetically herself from 2020-01-11T08:00

Chef Jaime Mestan is the recently promoted VP of Culinary Innovation at Vienna Beef, and she's an , public speaker, author, and newly minted career coach. Chef Jaime represents the next generation ...

Preview: Chef Jaime Mestan on the future of the RCA in the context of our legacy from 2020-01-04T08:00

VP of Culinary Innovation at Vienna Beef Chef Jaime Mestan is also the Treasurer for the Research Chefs Association, so when Chef Jaime and I talk about the RCA, we automatically reflect on the his...

Season 3 Sponsor Feature: Icon Foods from 2019-12-28T08:00

Formerly known as Steviva Ingredients, named because CEO and Founder Thom King first started importing and processing stevia leaf products, has gone beyond commodity sweeteners and is the leader o...

Season 3 Sponsor feature: TraceGains CEO Gary Nowacki from 2019-12-21T08:00

Season 3 sponsor TraceGains Founder and CEO Gary Nowacki is here this week on PeasOnMoss to share about and the technology solutions they bring to food manufacturers and CPG brands making their wo...

Season 3 Sponsor Feature: Bell Flavors and Fragrances Research Chef Christopher Warsow from 2019-12-08T08:00

Director of Culinary Applications & Corporate Executive Chef Christopher Warsaw joined us on PeasOnMoss to give us a deeper dive into the capabilities that has distinguished . Bell Flavors and Frag...

S3E47: Chef-scientist, RCA President Justin Kanthak on millenial leadership and career management from 2019-11-30T08:00

Chef, food scientist, account director, and RCA president Justin Kanthak is an impressive millennial and future leader, and you could ever accuse him of resting on his laurels. He joined us on the ...

S3E47 Preview: Chef Justin Kanthak on mentorship in the food industry from 2019-11-23T08:00

Chef, food scientist, account director, and RCA president Justin Kanthak is an impressive millennial and future leader, and you could ever accuse him of resting on his laurels. He joined us on the ...

S3E46: Chef Kurt Stiles on taking on the biggest challenge of his life - his health from 2019-11-16T08:00

Chef Kurt needs very little introduction in the Research Chef Association industry. Indomitable seems to be the word that comes to mind when I think of him. From his journey through restaurants to ...

S3E46 Preview: Chef Kurt Stiles is indomitable from 2019-11-09T08:00

Chef Kurt needs very little introduction in the Research Chef Association industry. Indomitable seems to be the word that comes to mind when I think of him. From his journey through restaurants to ...

S3E45: High Pressure Pasteurization with Jessica Coon from 2019-11-02T07:00

Today’s Guest, Jessica Coon, works at Texas Food Solutions, the first company in Houston, Texas, providing commercial High Pressure Processing (HPP) tolling to Southeast Texas and Louisiana. We re-...

S3E45 Preview: Food scientist chef Jessica Coon takes imposter syndrome head-on from 2019-10-26T19:00

Being a research chef and food scientist is a unique combination, and it could be easy to let the negative internal voice make us feel like we aren't good enough. Imposter Syndrome is a strong feel...

S3E44: Chef Karl Marsh on RCA Certifications and working for Freshly from 2019-10-19T19:00

Chef Karl Marsh is no stranger in the Research Chefs Association, having logged nearly twenty years as an active research chef and serving on the certification commission for the past two years. No...

Ep 44 Preview: Chef Karl Marsh - why the RCA is invaluable to career growth from 2019-10-12T07:00

Chef Karl is becoming the face for the Research Chefs Association certification commission, and he was part of the team who rewrote the exam this year, updating the questions and making them even m...

S3E43: Returning guest Deepak Rajmohan reconnecting after American Food Innovate Summit from 2019-10-05T16:37:13

  This is a really special episode for folks who have been listening to the podcast for a few years. Deepak Rajmohan was a season two guest while he was studying his masters of food science at Okl...

Ep 43 Preview: Returning guest Deepak Rajmohan + 2 years later from 2019-09-28T07:00

This was a fun and special episode to record with a returning Season 2 guest - Deepak Rajmohan. We connected when he was studying his master's of food science at Oklahoma State University, and we c...

S3E42: La Terra Fina R&D Director Dan Howell on leading with honesty to build strong relationships with teams and suppliers from 2019-09-21T19:00

Today’s guest is Director of R&D for , Dan Howell. We met at the in Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk a...

S3E42 Preview: La Terra Fina R&D Director Dan Howell on emotional intelligence and relational leadership from 2019-09-14T07:00

Today’s guest is Director of R&D for , Dan Howell. We met at the in Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk a...

S3E41: Chef Mark Chura of Burley Foods on working his way up from the dishpit from 2019-09-07T07:00

Chef Mark has a colorful origin story, starting as a dishwasher when he was 15 and then spent the last 24 years growing his skills as a chef - graduating from the - and coming over to R&D with Burl...

S3E41 Preview: Burley Foods Mark Chura on the ubiquitous brand nobody's heard of from 2019-08-31T07:00

Chef Mark Chura is from and is responsible for sending some listeners and new friends to the podcast - in fact, I met a new scientist at the American Food Innovate Summit in Chicago in February be...

Special Ep: Ashley Colpaart - upcoming Food Incubation Summit Oct 23-24, Austin from 2019-08-24T07:00

Dr. Ashley Colpaart is the founder and CEO of , a national network of shared commercial kitchen space serving small food companies. Director of Community Rachael Miller was an early t and shared th...

S3E40: Stan Sagner goes from media to fine dining cooking and back to media from 2019-08-17T07:00

Stan Sagner went from media to line cooking and back to media, though now in a more strategy-focused way. His transition to culinary is similar to several that I’ve met who attended culinary school...

S3E40 Preview: Stan Sagner's advice "do this well, or don't do it at all" from 2019-08-10T07:00

Food writer and professionally trained cook Stan Sagner went to culinary school while he was also working full time in a high stress media role. Though he was surviving his classes, he recounts a s...

S3E39: CuliNex Director of Brand Protection Taylor Walker discusses her superpower of end to end commercialization from 2019-08-03T07:00

Taylor Walker is the newest addition to the leadership team at , having joined the organization about a year ago. As the director of brand protection, Taylor leverages her experience as a food scie...

S3E39 Preview: Culinex's most recent leadership addition Taylor Walker's involvement in the IFT opened doors from 2019-07-27T07:00

Taylor Walker is the newest addition to the leadership team at , having joined the organization about a year ago. As the director of brand protection, Taylor leverages her experience as a food scie...

Special Ep: Kimberly and Jonathan Deutsch recap Summer Fancy Food and Chef's presentation at the Big Ideas stage from 2019-07-20T07:00

Chef Jonathan Deutsch was a recent guest on PeasOnMoss, and Kimberly shared the Big Ideas stage with Chef Jonathan. Jonathan talked about innovation in the healthcare sector and proposed that medic...

S3E38: Sudden Coffee's Josh Zloof - how to bring the hospitality mindset to CPG from 2019-07-13T07:00

Josh Zloof is from , and when his PR team reached out to set up an interview, I was intrigued. utilizes existing markets for premium coffee to educate consumers about their coffee, which they don’...

S3E38 Preview: Sudden Coffee's Josh Zloof on leveraging partnerships to educate consumers from 2019-07-06T07:00

Josh Zloof is from , and when his PR team reached out to set up an interview, I was intrigued. utilizes existing markets for premium coffee to educate consumers about their coffee, which they don’...

S3E37: Drexel University Culinology Professor&Chef Jonathan Deutsch on the pathways to a thriving culinology career from 2019-06-29T07:00

Jonathan Deutsch is a professor of culinary arts and food science at and active member of the research chefs association and specialty food association. in 2014 he co-founded the , bringing real-wo...

S3E37 Preview: Jonathan Deutsch on the state of culinary schools from 2019-06-22T07:00

Jonathan Deutsch is a professor of culinary arts and food science at and active member of the research chefs association and specialty food association. in 2014 he co-founded the , bringing real-wo...

S3E36: Susie Bautista explains flavor chemistry from 2019-06-15T07:00

Susie Bautista is a flavor chemist whom I came to know through her blog, . Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops...

S3E36 preview: Flavor chemist Susie Bautista on aroma and memory from 2019-06-08T07:00

Susie Bautista is a flavor chemist whom I came to know through her blog, . Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops...

S3E35: Fora Foods on leveraging the functionality aquafaba from 2019-05-25T07:00

Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing bus...

S3E35 Preview: Fora Foods starting with the end user in mind - creating a product for chefs from 2019-05-25T07:00

It doesn't sound mind-blowing to think that you would do a product development project by starting with the end in mind, and we spend a lot of time scoping our projects and describing what success ...

S3E34: Aseptic processing food safety expert&business developer for Hydrite Chemical Terry Madden from 2019-05-18T07:00

Terry Madden's background is in aseptic and process engineering, but he didn't start in a traditional food science or engineering school. He recognized that a career change was necessary to keep hi...

Bonus: My Food Job Rocks! Podcast founder Adam Yee celebrates 3 years podcasting from 2019-05-05T14:44:19

  Adam Yee is the founder of the popular podcast and website , and I have really enjoyed watching his career and business grow over the past years. You can hear past interviews of both of us on e...

S3E34 Preview: Food safety expert Terry Madden on aseptic processing build-outs from 2019-05-04T07:00

Terry Madden's background is in aseptic and process engineering. He was on the commissioning team for two ground-up plant builds and commissioned numerous UHT systems for aseptic and ESL along with...

S3E33: Chef Michael Oraschewsky brings Bacon Jam to the people from 2019-04-27T07:00

Chef Michael Oraschewsky joined us on PeasOnMoss to chat about bringing spreadable bacon to the masses and touches on the key partnerships with subject matter experts, leverage university resources...

S3E33 Preview: Chef Michael Oraschewsky on the learning curve of scaling a recipe from restaurant to retailer from 2019-04-20T07:00

Michael Oraschewsky is the Chef and Co-Founder of TBJ Gourmet. He took a simple bacon jam recipe from his restaurant menu and turned into a nationally selling CPG. He is on the cutting edge of the ...

S3E32: Swerve Founder Andress Blackwell on creating a sweetener that focuses on stabilizing blood sugar from 2019-04-13T07:00

As one of the founders of r, Andress is currently the President and CEO and oversees the vision and strategy for this zero-calorie, natural sugar replacement. With an early career in radio, Andress...

S3E32 Preview: Andress Blackwell on creating positive disruptions in the industry from 2019-04-06T07:00

is a delicious natural sweetener that measures cup-for-cup just like sugar! Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredient...

S3E31: Sara Kay from the Specialty Food Association on education for producers and makers in the industry from 2019-03-30T07:00

Education and Content Specialist Sara Kay wrote an interesting article about developing products that allow them to make certain health claims. I reached out on LinkedIn, and then the conversation ...

S3E31 Preview: Specialty Food Association content curation of such an interesting industry from 2019-03-23T07:00

Specialty food is a category of food products unto its own and the CPGs that provide products for the various categories that fit within the description have one of the largest and most exciting sh...

S3E30: Handy Seafood Research Chef Barton Dewing on changing careers and categories from 2019-03-16T07:00

Barton Dewing was one of the Season 1 podcast guests and one of the most popular ones from that season. In this episode we talk about crossing careers and crossing food categories. At one of the di...

S3E30 Preview: Research Chef Barton Dewing on the importance of ingredient specification from 2019-03-09T08:00

Barton Dewing talks about the importance of ingredient specifications and how they impact the success of your finished product.  Join in sponsoring this podcast and keeping us on the air. Go to a...

S3E29: Research Chef Nick Landry on the R&D learning curve and the journey from club to corporate from 2019-03-02T08:00

Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all...

S3E29 Preview: Southeastern Mills Research Chef Nick Landry on not burning bridges - you never know when you'll go back over them from 2019-02-23T08:00

Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all...

S3E28: Author Shannon Theobald on printing your food and the future of biotech from 2019-02-16T08:00

Shannon Theobald just founded the Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she...

S3E28 Preview: Viscious optimism is Shannon Theobald's secret to not letting age holder back - and she's already published a book to prove it from 2019-02-09T08:00

Ever approach the threshold of a room full of strangers who are gathered to network? Do you feel excited, or do you feel some fear? Shannon Theobald just founded the Working Group which focuses o...

S3E27: Chef Winston Riley on the term "culinology" and today's research chef career from 2019-01-26T01:47:13

Chef Winston Riley joined us on the podcast today. I met him in Puerto Rico when then president Catherine Proper asked him to share some history of the word culinology and the stories of the early ...

S3E26: Business development with Tim Forrest – Insights about business development in the food industry from 2019-01-19T20:00

Today’s guest is Tim Forrest. A business consultant who has worked almost every job in the supply chain industry, Tim brings a unique perspective of how to launch a food business in today’s new mar...

S3E25: Chef Robert Saia returns and Mrs Chef joins the show - The Center of the Plate is published! from 2018-12-22T08:00:59

Chef Robert Saia is a self-trained chef, food science expert, and nutritionist, and he has been working on solving problems in the kitchen ever since he began working in food service. He and Mrs. C...

S3E24: Jeff Manning's tough questions about true innovation in the food industry from 2018-12-15T08:00:27

Jeff is a nationally acclaimed marketing leader, specializing in reigniting and revitalizing brands and categories. He is best known for GOT MILK?, transforming the now famous phrase from a local t...

S3E24 Preview: Got Manning founder Jeff Manning on innovation in the new marketplace from 2018-12-08T08:00:26

Jeff Manning is not your typical mad man advertising man, but he does have a pretty nifty history. He worked on the California milk processor board side of the advertising slogan “got milk.” He is ...

S3E23: So Delicious non-dairy products developer Joshua Smith on conferences and careers from 2018-12-01T08:00:18

Joshua Smith has enjoyed a wonderful career at So Delicious, and has a godfather-like affection for several of the products that have made So Delicious a staple in the non-dairy products category. ...

S3E23 Preview: Joshua Smith on why he stays at his current role instead of jumping around from 2018-11-24T08:00:44

Food product developer Joshua Smith is a connection through Katie Jones, the founder of the Food Heroes Podcast, a former colleague at So Delicious. In this preview, Joshua talks about why he has s...

S3E22: Chef Andrew Garrett on the crossover from fine dining to R&D from 2018-11-11T08:00:10

Andrew Garrett laughs easily, but don't think that this doesn't mean he doesn't take his work seriously. The founder of NW Elixers, a chef-created cooking sauce brand in Portland, OR, Chef Andrew h...

S3E22 Preview: Chef Andrew Garrett's most difficult lesson from 2018-11-03T07:00:49

Next week's podcast guest is R&D Chef Andrew Garrett. After acknowledging his obsession with condiments and sauces, Chef Andrew shared how he came to found NW Elixirs and why co-packing was the big...

S3E21: Food Heroes Podcast host Katie Jones on growing into being a writer and podcaster from 2018-10-27T07:00:48

Food product developer and writer Katie Jones didn't start out with the plan to be the next big podcast host, but after years of writing about food and experience as a food product developer, she w...

S3E21 Preview: Katie Jones and Kimberly talk about imposter syndrome and how to deal with it from 2018-10-20T07:00:06

One thing that is great about podcasting is the relationship we build with our guests and our audience. Some of my good friends in the industry started as guests on the show. In this clip, I chat w...

S3E22: Chef Dan Follese on being the roving R&D Chef from 2018-10-13T07:00:47

Chef Dan Follese is your modern-day traveling fixer, but not in the Mob sort of way. He's a consulting R&D Chef who has a knack for speaking to the marketing and brand managers as well as the opera...

S3E20: Seattle Chef-entrepreneur Eric Rivera on creating a popup incubator from 2018-10-06T07:00:11

Chef Eric Rivera is one of my first podcast guests, and we recorded his interview when he was first moving back to Seattle. Fast-forward a few years, and both of us are in very different roles. Che...

S3E19: Alan Reed from the Chicagoland Food&Beverage Network on creating community in food manufacturing and restaurants from 2018-09-29T14:51:15

Alan Reed is the Executive Director of the Chicagoland Food and Beverage Network, and he joined us to introduce the CFBN. Chicago is a hub for food manufacturing and restaurants, and the network ap...

S3E18: Returning guest Chef Greg Grisanti on clean label R&D and the future of the industry from 2018-09-24T01:25:58

Conversations with Chef Greg Grisanti are always fun. A previous guest of the podcast, Chef Greg returned to the show to talk about best practices in research chef work and how the work compares to...

S3E18 Preview: Chef Greg Grisanti is super stoked for Louisville and the 2019 Research Chefs Conference from 2018-09-15T07:00

While Chef Greg and I were wrapping up our podcast recording, we started talking about next year's Research Chefs Association conference in Louisville, Kentucky. Turns out, Chef is from Louisville,...

S3E17: The Food Corridor, a restaurant and product incubator, with Rachael Miller from 2018-09-10T15:20:10

Inspected, safe kitchens scaled for commercial use (bigger stoves, refrigerators, etc) are required to prepare food consistently and safely, but if you're newer to the business or too small for a f...

S3E16: Research Chef Chris McAdams' recap of CIA's World of Flavors and some thoughts about food cultural appropriation from 2018-08-25T07:00

Research Chef Chris McAdams is a talented voice in the RCA and culinology world and shares his knowledge through Culinary Culture, a consultancy in Austin, Tx.  Culinary Culture is a group of passi...

S3E15: R&D Chef Chris McAdams on being an Air Force vet, a culinary grad, and landing a career in R&D from 2018-08-18T07:00

Research Chef Chris McAdams is a talented voice in the RCA and culinology world. As a writer for various sites, including the RCA student committee's The Culinologist and Culinary Culture's blogs, ...

S3E14: Chef Farmer Matthew Raiford on giving back, thinking of the next gen, and being a black southern chef from 2018-08-11T07:00

I've been off-air for two weeks, and thank you for sticking around! Chef Matthew Raiford was the keynote speaker for the 2018 Research Chefs Association Conference, and he spoke about diversity, se...

S3E13: Ghirardelli Chocolate R&D with food technologist Andrea Zeng from 2018-07-21T07:00

Food technologist Andrea Zeng and I worked together as the product development team at Lundberg Family Farms renovating their snack line, creating new rice meal kits, and developing frozen items fo...

Preview: Chocolate technologist Andrea Zeng's tips on crossing into a different food category from 2018-07-14T07:00

Andrea Zeng worked with me in a past R&D role, and although she crossed food categories when she moved to a new job at Ghirardelli Chocolate Company, she had past experience working in chocolate sc...

S3E14: Wendy Lu McGill on insect protein ranching from 2018-07-07T07:00

Wendy Lu McGill is CEO/Founder of Rocky Mountain Micro Ranch (RMMR), Colorado's first and only edible insect farm. With a background in sociological research in international development and interc...

Preview: What's a Micro Ranch with Wendy Lu McGill from 2018-06-30T07:00

Wendy Lu McGill is CEO/Founder of Rocky Mountain Micro Ranch (RMMR), Colorado's first and only edible insect farm. With a background in sociological research in international development and interc...

S3E12: Lindsey Wisener on going out on your own and setting high enough business goals from 2018-06-23T07:00

Food scientist Lindsey Wisener started WiseBev two years ago to balance her work and life responsibilities and has experienced great growth. With a specialty in beverage development, she started he...

Preview: WiseBev founder Lindsay Wisener on her scariest R&D moment from 2018-06-16T07:00

When you've worked in product development and food science for ten years, you have earned some intense stories about projects that almost failed. Lindsay's story is a classic, and I couldn't believ...

S3E11: Jessica Goldstein is a problem-solver and brings a unique marketing eye to spice sales from 2018-06-09T07:00

Jessica Goldstein is the head of business development and sales for NuSpice, a company based in New Jersey, but she travels the nation and the world to develop business relationships and bring a pe...

Preview: On being a younger manager but not letting her age hold her back - Jessica Goldstein from 2018-06-02T07:00

NuSpice business developer and sales VP Jessica Goldstein manages a team of experienced individuals, many of whom are older than her. How does she acknowledge her youth but also maintain management...

S3E10: Robert Saia's Recipe development solutions for chefs on the go from 2018-05-26T07:00

Chef Robert Saia joins us on PeasOnMoss to describe his unique careers as both a nutritionist and chef and how he has leveraged those experiences in restaurant management, culinary instruction, and...

Preview: How ChefLord Robert Saia combines his science and culinary knowledge to answer students' questions from 2018-05-19T07:00

Chef Robert Saia is a personality, a passionate educator, and a Renaissance man. An entrepreneur who never let degrees and pedigrees get in his way, Chef Robert is constantly looking for needs and ...

S3E9: How nutrition science, dietetics, and culinary arts are related with Chef-Registered Dietitian Stephanie Green from 2018-05-12T07:00

Before I (Kimberly) crossed into product development, I was on the pathway to studying a Master's of Food Science and taking the registered dietitian certification (RD). I don't often meet very man...

Preview: Chef Stephanie Green, RDN combines nutrition and culinary to create a busy, fulfilling career from 2018-05-05T19:00

Chef Stephanie Green is both a clinical dietitian and a chef, and she is active in food education, food styling and photography, recipe development and consultation. She joins us on POM to share he...

S3E8: Anne Druschitz shows customers how to use Edlong ingredients from 2018-04-28T07:00

Chef Anne Hildebrandt Druschitz is a corporate research chef at Edlong Dairy Technologies and helps to show how the Edlong products in various finished product applications. Anne crossed into R&D f...

Preview: Chef Anne Druschitz talks about flavoring and dairy technology from 2018-04-21T07:00

One thing chefs can do when we get together is tell great tales, and Chef Anne Druschitz shares how integral a strong culinary background combined with food science is in working with a customer. I...

Special Episode: PeasOnMoss Podcast Live! at the Research Chefs Association Conference from 2018-04-14T07:00

Nope, this isn't a live broadcast of the show, but here is the podcast episode that we recorded with a live audience at the Research Chefs Association Conference in Savannah.  My guests were Dr. D...

S3E7: Charlie Baggs from 2018-04-07T07:00

Chef Charlie Baggs is the founder of Charlie Baggs Culinary Innovations, a consulting chef business based in Chicago. From product innovation to serving as the technical team by retainer to various...

Bonus: Charlie Baggs Culinary Innovations offers culinary basics course for RCA Cert Culinary Sci exam from 2018-04-01T19:00

Chef Matthew Burton from Charlie Baggs Culinary Innovations joins us in a special segment to share about next week's Culinary Basics class in Chicago, designed to prepare candidates for the Researc...

S3E6: Joy Isaacs on networking and career development from 2018-03-24T07:00

Chef Joy Isaacs is the Director of R&D at Kent Precision Foods Group, and she spends her time managing her staff and balancing project goals with work-life balance. But she didn't spring forth as a...

Preview: Chef Joy Isaacs, Dir R&D at Kent Precision Food Group on why grades aren't everything from 2018-03-17T19:00

As we were wrapping up a powerful interview, Chef Joy Isaacs dropped a huge value bomb of advice for current students and early career scientists. Find out why she believes your training as a produ...

S3E5: John Draz, corporate R&D chef for Ed Miniat on keeping traditional cooking at a large scale from 2018-03-10T08:00

Chef John Draz came onto PeasOnMoss to talk about his journey from chef to culinary school instructor and to corporate R&D. He also shares some insights about clean label meat science, the learning...

Preview: Ed Miniat's Chef John Draz shares insights about meat science and clean label from 2018-03-03T20:00

Chef John Draz is next week's guest, so here's a preview of what you'll hear.  Visit us at Peasonmoss.com to get information about the upcoming Research Chef's Association and to find out about our...

S3E4: Chef Ernest Miller on Healthy Fats, food education, and the latest in nutrition research on fat from 2018-02-24T08:00

Chef Ernest Miller is like many of the guests that come onto the show: creative, adventurous, involved in various activities in addition to his primary job. A corporate research chef for Coast Pack...

Preview: Chef Ernest Miller on the myths of saturated fat from 2018-02-18T08:00

Chef Ernest Miller is an educator at heart, and he likes to spend time educating consumers and colleagues. In this preview, you hear which food books he references for fun and the ones that have pr...

S3E3: Mark Crowell from 2018-02-10T08:00

From breaking out on his own as a sole proprietor and contracting consultants to now building a corporate team, Mark has gone through several stages of business growth. He shares his experiences an...

Preview: CuliNex's Mark Crowell on business leadership and dealing with growth from 2018-02-03T08:00

Mark Crowell is the founder of CuliNex, a product development consulting company based in Seattle, WA, He returns to the show to talk about the differences of founding and growing a business. In th...

S3E2: Bringing Southern Cuisine to NYC with Matt Lee from 2018-01-29T00:04:12

Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. When Matt and Ted Lee moved up to...

Preview: Matt Lee from Boiled Peanuts and the Lee Brothers from 2018-01-20T08:00

Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. Matt Lee talks about the Lee brot...

S3E1: General Mills' Colby Darling on Chip R&D and how to master a new food category from 2018-01-13T08:00

Research Chefs Association North Central co-chair Colby Darling joins us from General Mills and shares some incredible information about considerations in process engineering and successful commerc...

Season 3! Episode preview: How one Colby Darling stays involved in the culinary world from 2018-01-06T08:00

Happy New Year, PeasOnMoss listeners! Thank you for your continued support and encouragement. We're excited to bring you Season 3 of the podcast and to use this year to mix things up a little.  Che...

S2E23: Michael Cheng on Culinology programs and the futures of food science and culinary arts from 2017-12-09T08:00

Dr. Michael Cheng has been mentioned on PeasOnMoss before by alumni of the Southwest Minnesota State University, and for good reason: he established the Culinology program there and has gone on to ...

Preview: Dr. Cheng describes finding "gold nuggets" among his students from 2017-12-02T01:06:16

Dr. Michael Cheng has been mentioned on PeasOnMoss before by alumni of the Southwest Minnesota State University, and for good reason: he established the Culinology program there and has gone on to ...

S2E22: Why innovation isn't all that inventive and the realities of R&D consulting with Rachel Zemser from 2017-11-25T20:00

Rachel Zemser is a fixture in the Northern California region IFT and RCA events, and it seems like she knows everyone there. After years in corporate research and development work, she started her ...

Preview: How new are new products these days? from 2017-11-18T08:00

Rachel Zemser is a fixture in the Northern California region IFT and RCA events, and it seems like she knows everyone there. After years in corporate research and development work, she started her ...

S2E21: Celebrity Chef Robert Danhi on cross-cultural culinary cross-over and enterpreneurship from 2017-11-11T08:00

Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presen...

Preview: How Robert's experience as a celebrity chef led to creating RDCoder from 2017-11-04T07:00

Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presen...

S2E20: Premium kitchen equipment makes all the difference with Miele Demonstration Chef Rachelle Boucher from 2017-10-28T07:00

  This episode is brought to you by Icon Foods. Imagine your scrumptious desserts free from added sugars and guilt.   I met Rachelle through Adam Yee's My Food Job Rocks! , and I just loved her sto...

Preview: Using Miele cooking equipment for cooking food of the future perfectly from 2017-10-21T07:00

This episode is brought to you by Icon Foods. Imagine your scrumptious desserts free from added sugars and guilt.   I met Rachelle through Adam Yee's My Food Job Rocks! , and I just loved her story...

S2E19: Extending a chef's career life through corporate R&D with Chef Ethan Posilkin from 2017-10-14T07:00

This episode is brought to you by Icon Foods. Transitioning off sugar has never been so sweet or easy.   Chef Ethan and I are connected through Chef Jeff Cousminer, an original founder of the Resea...

S2E18: Dr. Darryl Holliday balances academia and consulting in food science from 2017-09-30T07:00

PeasOnMoss is made possible with the generous sponsorship of Icon Foods. Check out their product portfolio at  Dr. Darryl Holliday is a food scientist, chef, and professor with a passion for food s...

Preview: Dr. Darryl Holliday tells us why you couldn't sell kombucha 50 years ago. from 2017-09-23T07:00

Dr. Darryl Holliday is hard to miss: he's tall, hilarious, and witty. I met him at the New Orleans Research Chefs Association Conference, and he mentored me as I wrote a curriculum for the first ev...

S2E17: The human microbiome with George Roche from 2017-09-16T19:00

The word microbiome is probably something you would expect to hear on Nova, but health enthusiasts talk about it as having a major impact on our health today. George joins us to talk about the micr...

Preview: Business opportunities in treating the human microbiome from 2017-09-09T07:00

George Roche and I connected at the IFT/RCA Mixer at the Winter Fancy Food Show, and this is a preview of our interview together next week. It's also an announcement about our founding corporate sp...

S2E16: Garlic King Jeff Crace about applying his military background to the food business from 2017-09-02T07:00

Jeff Crace has had many adventures and taken each head on. From serving in the military to computer science and finally to food business development, there doesn't seem to be much that Jeff hasn't ...

S2E15: Steviva's Thom King on sweet talking from 2017-08-19T07:00

Thom King launched into the stevia business before it was considered a food product and was firmly a supplement. After stevia and other naturally derived, high intensity sweeteners were promoted to...

S2E14: Oregon State Food Innovation Center program alumna, Other Foods founder Phoebe Smith Buls cracked the nut on tender paleo-diet friendly bread! from 2017-08-05T07:00

The thing I love about going to trade shows is that you meet innovators and entrepreneurs at varying stages of business growth. I wandered through the Oregon State Food Innovation Center's Incubato...

Preview: Eat your Veggies! But enjoy life with Brownies, too with Phoebe Smith Buls from Other Foods in Portland, OR from 2017-07-29T07:00

Phoebe Smith Buls was showing off her Other Foods baking mixes at the Winter Fancy Food Show in San Francisco, CA. I caught up with her to talk about why she's passionate about the baking blends sh...

S2E13: How writing a food label for beef jerky led Lev Berlin to create Recipal from 2017-07-22T07:00

Lev Berlin and his friends at SlantShack were trying to create customizable jerky and needed to create nutrition facts panels for the different options.Most nutrition database services are often ve...

Preview: Recipal Founder Lev Berlin - why we're cloud based from 2017-07-15T16:40:32

ReciPal founder Lev Berlin created the software to create nutrition labels and maintain facility inventory out of his own business needs and recognizing that the big expensive systems weren't right...

S2E12: Graham Kerr, life and focus post television from 2017-07-08T07:00

Graham Kerr, arguably known best for his decades' long television presence as the Galloping Gourmet, doesn't really gallop in the kitchen anymore. His focus has shifted away from cooking and eating...

Preview: Graham Kerr the former Galloping Gourmet from 2017-07-01T07:00

Graham Kerr, arguably known best for his decades' long television presence as the Galloping Gourmet, doesn't really gallop in the kitchen anymore. His focus has shifted away from cooking and eating...

S2E11: ReGrained co-founder Dan Kurzrock on eating beer from 2017-06-24T07:00

ReGrained co-founders Jordan Schwartz and Dan Kurzrock have the most delicious way to address food waste - and especially grain waste from beer making: eat the grain. As UCLA students, Dan and Jord...

Preview: Dan Kurzrock of ReGrained tries to stump Kimberly from 2017-06-17T07:00

ReGrained co-founders Jordan Schwartz and Dan Kurzrock have the most delicious way to address food waste - and especially grain waste from beer making: eat the grain.  Like the show? Help keep it o...

S2E10: Revel Kombucha Bar owner Adam Gallegos on creating community around fermentation from 2017-06-10T07:00

Adam and Sonia Gallegos have established the seemingly first family-friendly brewery that serves non-alcoholic beverages that appeal to guests of all ages, opening it in the small but popular South...

Bonus Preview: Adam Gallegos of Revel Kombucha from 2017-06-03T07:00

Listen to the full interview next week as Adam Gallegos of Revel Kombucha and Kimberly discuss discuss kombucha brewing and being an entrepreneur in the food industry!   Find new articles on our re...

S2E09: Mars Food Scientist Dr. Cesar Vega Morales on Product Design vs Product Dev from 2017-05-27T07:00

I first met Dr. Cesar Vega Morales at the Modernist Cuisine kitchen laboratory. He was conducting blue-sky research and exploring the application of food science in commercial kitchens, and I was c...

Bonus: Will Madden's Origin Story from 2017-05-20T07:00

Last week, we interviewed Right Brain Consulting owner William Madden, but we had to truncate the interview. Today, as a special bonus, here is Will's origin story and how some of the best life dec...

S2E08: Right Brain Consulting founder William Madden on his product development super powers from 2017-05-15T21:26:17

William Madden didn't mean to go into food manufacturing, but a bet at Georgia Tech piqued his interest in barrier packaging, and the rest is a funny and adventurous history. He came onto the podca...

S2E07: Food Network and World Food Championship Judge Chef John Corey from 2017-04-29T07:00

Chef John Corey and I met through Shawn Wenner's (Ep. 20) Entrepreneurial Chef e-magazine and professional networking group. A seasoned contestant chef in internationally renowned competitions, Che...

S2E06: Culinex Culinologist Webb Girard on handling (food factory) disasters from 2017-04-15T07:00

Culinologist Webb Girard has a varied background in food product development and manufacturing. From dried meat to crackers to fresh pasta, Webb has survived his share of "death by iteration" and m...

S2E05: A conversation with master's student Deepak Kumar Duraivelu Rajmohan on calling over 50 professionals to get advice about product development from 2017-04-01T07:00

Master's Degree in Food Science at Oklahoma State University candidate Deepak Kumar Duraivelu Rajmohan reached out to PeasOnMoss through LinkedIn. He had heard the Culinology episode with Chef Bart...

Special Episode: 2017 RCA Annual Conference and Culinology Expo from 2017-03-28T18:42:07

The Research Chefs Association 20th Annual Conference and Culinology Expo was held in Puerto Rico, and it was a great success! Even though it was a further trip for some of the members, we still ha...

S2E04: Research Chef Anne-marie Ramo on knowing how the sausage is made and Culinology from 2017-02-25T20:00

Research chef Anne-marie Ramo brings her sharp witty humor to the bench as an R&D consultant and took some time to share her story with us.  Anne-marie started off in the culinary world and has tau...

S2E02: Canada's Smartest Kitchen's Chef Christine Murnaghan on the transition from great home recipes to manufactured finished products from 2017-02-12T02:30:42

Product Developer Chef Christine Murnaghan is like the Q behind James Bond, and she helps new and developing artisinal food brand owners transition their recipes from delicious home recipes to scal...

S2E03: Author and Chef Ali Bouzari on chef vs scientist techniques and benches from 2017-02-11T08:00

Ingredient: Unveiling the Essential Elements of Food Author Ali Bouzari has a strong identity of being both a experienced chef and PhD food scientist, but he doesn't feel like Dr. Jekyll or Mr. Hyd...

S2:E01: Chef Jacob Burton breaks down what separates true chefs and talented cooks - and announces what he's been up to lately from 2017-01-14T08:00

Welcome to Season 2 of the podcast! Stella Culinary and Freeculinaryschool.com founder Chef Jacob Burton has gone back to restaurants - as the Executive Sous Chef of a new hotel in Reno, NV. He sat...

The Culinologist: Research Chefs Association Pres. Catherine Proper on the March 2017 RCA Conference in Puerto Rico from 2017-01-08T20:30:36

Chef Catherine Proper has been a lifelong member of the Research Chefs Association after joining during her college years. After serving on several volunteer leadership committees while also progre...

Ep. 030: How the BlueCart app saves chefs' and managers' brain cells from 2016-12-17T08:00

The BlueCart app justifies having your cell phone on the line and in the walk-in, and now you don't have to keep track of a clipboard and pen nor deal with bad handwriting and remembering to place ...

Ep. 029: PeasOnMoss Director's Cut 2: Culinex's Mark Crowell talks about the early years as a manager and business owner from 2016-12-11T07:33:25

Founder of Culinex, Certified Research Chef Mark Crowell's interview was packed with wisdom and insight about growing an independent consultancy for research and development. I selected a portion o...

Ep. 028: PeasOnMoss Director's Cut 1: Chef Barton Dewing on keys to successful Product Development from 2016-11-26T20:00

Chef Barton Dewing's interview was packed with incredible information, and I wanted to share a section that we removed from his Culinologist interview due to length. It was packed with wisdom that ...

Ep. 027: The Culinologist Podcast: Food Hackathon Zombeats Team on making desserts for kids using trash (food waste) from 2016-11-19T08:00

Over Halloween weekend, creative thinkers and inventors from different business sectors gathered in San Francisco at the to answer this year's theme question: "How can we support parents in effort...

Ep. 026: Chan Seattle's Chef Heong Soon Park on being ahead of Korean food trend from 2016-11-13T08:00

Chan Seattle is located in the courtyard of the Inn at the Market, and is Seattle's only Korean Gastropub. It is Chef Heong Soon Park's second restaurant, with the established cafe Bacco being his ...

Ep. 025: The Culinologist Podcast: Maxwell Fluck shares why he's obsessed wtih sous vide machines from 2016-11-05T07:00

Culinologist Maxwell Fluck is a graduate of Southwest Minnesota State University's Culinology program, and he works as a culinary technologist at OSI Group. From working with meat seasoning blends ...

Ep. 024: Central Texas BBQ in Seattle? from 2016-10-29T07:00

When you ask your friends for restaurant recommendations for an upcoming visit to the PNW, you're probably expecting a list of restaurants that showcase cedar-planked salmon, coconut cream pies, an...

Ep. 023: The Culinologist Podcast: Chef Barton Dewing shares the secret to successful R&D: Scale-up from 2016-10-22T07:00

Ragozzino Foods Executive Research Chef Barton Dewing says that the measure of successful R&D is in the product's successful scale up - going from benchtop sizes to large manufactured sizes. Practi...

Ep. 022: Chef Ryan Joseph-Maier shares why he was always meant to be a FareStart Chef Instructor from 2016-10-15T07:00

Chef Ryan is passionate about sharing food and cooking techniques, and we first met when I was writing for the Pike's Place Market newspaper. He had founded the Community Kitchens at the Pike Place...

Ep. 021: The Culinologist Podcast: Chef Greg Grisanti on why the food industry just keeps getting better from 2016-10-08T07:00

Frisch's Big Boy's R&D Chef Greg Grisanti is one of the original members of the Research Chefs Association, and he tells the story of his career as it happened. From restaurant cooking to QSR menu ...

Bonus: Chef Gavin Draper on his Gluten Free Repertoire Kickstarter Campaign from 2016-10-04T14:08:58

Just days to go before the close of his kickstarter campaign, Chef Gavin is working hard to get the word out about the fundraising. There's quite a bit of distance to go, but he's not giving up yet...

Bonus Culinologist Podcast: Chef Ali Bouzari, author of Ingredient, culinary scientist, educator, co-founder of Pilot R+D from 2016-10-02T15:43:42

We are honored to welcome back Ali, as he was previously interviewed for our series in March. Next March 2017, Ali Bouzari will be an  Keynote Speaker. Right now we would like to help our followers...

Ep. 020: Entrepreneurial Chef founder Shawn Wenner breaks down why chefs need business support focused on food biz from 2016-10-01T07:00

Former Director of Admissions at Le Cordon Bleu College of Culinary Arts Shawn Wenner has spent years watching hopeful students enter the school with dreams of starting their own food businesses. H...

Ep. 019: Culinologist Podcast: Barbara Zatto compares the chef worlds in NYC and Seattle and the importance of knowing yourself to be respected in the kitchen from 2016-09-24T07:00

Research chef Barbara Zatto earned her chef stripes in New York City before coming to Seattle to cook. She quickly realized that the training made her a unique chef in Seattle, which hadn't quite s...

Ep. 018: Culinologist Podcast: Land O'Lakes chef Erik Jones wants culinary students to think about their career options beyond restaurants from 2016-09-17T07:00

Chef Erik Jones started as many of us did - Front of House and cooking through the different stations in the kitchen - and he has just graduated with a degree in Culinology. Now he's on a mission t...

Ep. 017: The Culinologist Podcast: Chef Subra Balakrishnan and bringing Culinology to Canada from 2016-09-10T07:00

Chef Subra Balakrishnan has a firm background in hotel food service, and when he took a food science basics course for chefs in Vancouver, he decided to start planning to move into research and dev...

Ep. 016: Chef Gavin Draper is self-publishing a cookbook. Hear why and how you can help. from 2016-09-03T07:00

English chef Gavin Draper has spent the last decades in Australia cooking and sharing his food philosophy, and now he's putting his passion project in print. Hear how cruising around the world on t...

Ep. 015: Culinex Founder Chef Mark Crowell goes from a failed restaurant to R&D at Starbucks and an independent consulting R&D company, learning lessons about young leadership and entrepreneurship along the way. from 2016-08-27T07:00

Chef Mark Crowell is well-known in the Research Chef Association, having served as an active member and contributing the first chapter to the new Culinology textbook, released in 2016. Mark tells h...

Ep. 014: Culinologist Podcast: Chef Kami R. Smith goes from Pastry Chef to R&D Chef, but it wasn't all sugar and spice. Hear why. from 2016-08-20T07:00

Pastry Chef and product developer Kami R. Smith kicks off our first interview series with the Culinology Blog from the Research Chef Association. An active member and leader in the RCA, Kami shares...

Ep. 013: Podcast host Adam Yee tells us why his Food Job Rocks! from 2016-08-13T07:00

Food scientist and product developer Adam Yee is a graduate of Cal Poly's Food Science and Nutrition program and is already making a name for himself as a podcaster as the host of the Foodgrad.com ...

Ep. 012: Culinologist Podcast Premier: RCA Student Committee President Philip Saneski on why he's leaving fine dining pastries for product development from 2016-08-06T07:00

Pastry Chef Philip Saneski is the co-founder and current president of the Research Chef Association Student Committee. Hear why Phil has chosen a path in product development and why he and several ...

Ep. 011: Culinologists Katherine Langel and Hannah Dressen talk about product development and how they found Culinology from 2016-08-01T03:18:56

Katherine Langel and Hannah Dressen are two Culinologists working for Culinex in Seattle, WA. They met while students at Southwest Minnesota State University's international program in Malaysia, an...

Ep. 010: Chef Chris Lobkovich talks about pairing a whiskey menu and work as as a hotel restaurant chef from 2016-07-22T19:00

Chef Chris Lobkovich is a force to be reckoned with. With experience working in resort and hotel fine dining, Chris thought he was going to open his own restaurant, as many dream to do. But along t...

Ep. 009: Veteran Marine and Culinologist Chef Michael Bunn talks about crossing industries and becoming one of the most sought-after chefs at networking events from 2016-07-16T07:00

Chef Michael Bunn has worked almost every category in food service and food manufacturing, and he's not slowing down. From going from cooking on Navy ships to corporate dining and being one of the ...

Ep. 008: Serious Eats contributor and Private Chef Becky Selengut talks Seattle Culinary Academy, cheffing, and becoming a published author from 2016-07-09T04:00

Chef Becky Selengut is part private chef and part comedienne. A Serious Eats contributor and author of cookbooks, including Good Fish and Shroom, Chef Becky shares hilarious and awkward stories of ...

Ep. 007: Product Developer Sherrita Williams didn't study R&D, but that didn't stop her from building a career in food science, from 2016-07-02T04:00

Certified Food Scientist and product developer Sherrita Williams had a college roommate that changed her career path when she suggested that Sherrita go into food science. Working with well-known c...

Ep. 006: Whole Foods Roseville's Certified Cheese Professional Danielle Slater tells her passion for cheese and wholesome food from 2016-06-25T07:00

American Cheese Society (ACS) Certified Cheese Professional Danielle Slater talks to us about her love for cheese and wholesome food and how Whole Foods Market helped her find her 2nd career and sh...

Ep. 005: R&D Chef Emily Munday shares how not getting into a dietetic internship was the best thing for her from 2016-06-18T07:00

R&D Chef Emily Munday studied nutrition and food science at Johnson & Wales University and planned to become a Registered Dietitian. However, when she didn't get matched with a dietetic internship ...

Ep. 004: Pastry Chef Tonyia Smith opened a gluten free bakery without being allergic because the market needed it - she shares her challenges and plans for the future from 2016-06-11T04:00

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 ...

Ep. 003: Chef Eric Rivera shares how he got a job in R&D at the world famous restaurant Alinea and is bringing culinary innovation back to Seattle from 2016-05-30T16:30

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 studen...

Ep. 002: Food Creativity @ Work contract R&D Chef Renata Bocayuva talks about starting over after a devastating diagnosis from 2016-05-30T16:30

Chef Renata Bocayuva owns and operates the consulting R&D company in Seattle, WA, and has rebuilt her culinary career several times. A graduate of European culinary training, Chef Renata worked in ...

Ep. 001: Top Chef Contestant, Chef Instructor (and Kimberly's first ever chef) Robin Leventhal shares her career and thoughts about the next generation of cooks from 2016-05-30T16:00

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. Sh...