![Extended Shelf Life for Chefs: Crossing into Research and Development]()
by Kimberly Schaub | Dec 13, 2017 | Food Industry
Recently, a few chefs and cooks have asked me about getting into product development. They express exhaustion with the demands of the restaurants, from the hours standing at their stations to the number of missed special events to the hair-thin margins. At some point,...
by Kimberly Schaub | Dec 9, 2017 | Podcast
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 begin building out the program at other schools. Currently the interim...
by Kimberly Schaub | Dec 1, 2017 | Podcast
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 begin building out the program at other schools. Currently an...
by Kimberly Schaub | Dec 1, 2017 | Food Industry
Jacques Pepin is one of the chefs that definitely piqued my interest in cooking. I watched Jacques and Julia’s cooking show before I even knew that they were the founding chefs of cooking in America. Julia would state how she wanted to do a recipe, and then Jacque...
Recent Comments