Podcast: Culinex founder Mark Crowell's dynamic career from restaurant R&D to entrepreneurship

Principal Culinologist and Culinex founder 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 received the 2016 Pioneer Award at the Research Chef Association Conference in Denver, CO. I took a far-away and blurry picture of his award acceptance from RCA President Catherine Proper. You should have seen the line of culinologists shaking his hands! Ever humble, he won't even mention the most recent award unless prompted.

In this interview, Mark tells how a failed Washington, D.C. restaurant may have been the catalyst propelling him into R&D and making him part of some of the fastest growth at Starbucks. He also talks about the specialty of Culinex and discussing entrepreneurship and food business leadership. 
Find out more about Culinex at www.culinex.biz


The Culinologist Podcast: Chef Kami R. Smith goes nuts for the RCA and laughs about her transition to R&D

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, Chef Kami shares her story of going from production baking to pastry school instructor and to research chef. Throughout her narrative, you can hear her sense of humor and personal drive that have made her the type of chef and mentor she is today. Whether you're considering crossing from restaurants to R&D or you've already started, you'll know exactly what she means when she acknowledges that she might drive food scientists a little bit nuts.


My Guest Appearance on My Food Job Rocks Podcast by Adam Yee and Foodgrads

I was featured on Adam Yee's My Food Job Rocks podcast last week, and the Foodgrads group wrote a really generous feature about it in their newsletter. They've allowed me to share it with you. It's a trip to read a preview about my own career and life - I'd be curious what you think, you who know me well. 

What's great about two food science/product development podcasts both launching and supporting each other is that we are spreading the word about food science and R&D to students considering their careers and to culinarians who want to do something different with their careers. 

There could be a prideful or territorial murmur that complains about having competition.  After all, aren't we targeting the same food scientist community? But there isn't. 

Let me explain in two ways. 

First, I am an active member of an entrepreneurship mastermind group that strongly believes in a business philosophy of abundance. That there are plenty of guests, customers, clients, and dollars to go to everyone. All you need is the customer base to support your products and brand. We can support each other, cheer for each other, suggest improvements, and promote each others' businesses and voices without fear. 

Kevin Kelly talks about building a thriving business on true fans in his article  blog post in 2008 about 1000 True Fans. Getting the fan base is a gradual process, especially when you're talking about winning over the fan's heart and mind so that he or she will support and purchase your brand whenever you release something that resonates with him/her. The trick is to also know your fan well enough to release something with resonance. 

Second, we aren't targeting the exact same niche of readers and listeners. Adam and the Foodgrads leaders are focused on students who are considering their college degrees and their future jobs. My audience is a mixture of foodies who have followed the blog through my journey into culinary school and R&D roles and culinary professionals I have met along the way. 

Adam's and my goals are similar: share stories of people in our industry doing different roles and pursuing different paths and inviting others to consider the food science/product development paths. Hope you can follow us both on our different podcasts. 

Enjoy the episode! Don't forget to check out PeasOnMoss on iTunes and Stitcher. If you enjoy it, please review it - it's how we climb in rankings and get featured. 


This week is one of my personal favourites!  Adam interviews Kimberly Schaub, Innovation Manager, Lundberg Family Farms.

Kimberly talks about working as a prep cook and then research chef for Modernist Cuisine. In their Cooking Lab, a collection of chefs and scientists at Modernist Cuisine create unique and inspired cooking techniques based on technical expertise, you can find more beautiful food photography, interesting innovation articles and where to find their gorgeous books (one collection weighs in at 43 pounds!) via the link.

We think Kimberly has one of the coolest resumes ever- read more about her background at her (quirkily named) blog “Peas on Moss”.

Kimberly also has an awesome Podcast- PeasOnMoss! Hooray for Podcast Friends! On her Podcast she chats with other chefs, cooks, Research and Development folks and Product Developers about their experiences in their labs and kitchens. Listen to her crossover episode with our very own Adam Yee here!

If you like what you hear, don't forget to share, subscribe, rate and review on iTunes.


Podcast: Podcast host Adam Yee tells us why his food job rocks!

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 My Food Job Rocks! Hear why Adam started his podcast with less than 2 years in the industry and why being a product developer is a balance of marketing and factory work. 
Check out Foodgrads at http://foodgrads.com and find Adam's podcast on iTunes.

Bonus: Adam also interviewed me on his show, and that episode will post on August 15! Check out the My Food Job Rocks! podcast and be sure to subscribe!