This Thursday – 2020 Wrap-up with culinary podcasters – Chefs without Restaurants, Line Cook Thoughts, PeasOnMoss
Join Chef Chris Spear, Ray Delucci, and Kimberly Schaub in a virtual post-shift meetup to recap the year, discuss some key learnings we have picked up from our podcast guests, and hear some of our year’s picks for toasts and roasts. It will be a fun and casual...
Extended notes: Upcycling and Food Insecurity
Here are the extended comments provided by the Episode 9 podcast guests, Sara Swaney, 412 Food Rescue, and Cheyenne Pritchard, Philabundance. Photo courtesy of 412 Food Rescue. Now more than ever, food access has become a challenge for many in our community –...
Kimberly’s virtual presentation to University of Illinois at Chicago biology majors: career pathways in science – food product development, food safety, food science
Sheryl Hosler, the instructor for the UIC at Chicago Biology Colloquium course, found my contact information on Twitter and asked me to present to the two lecture groups about a career field that applies a biology degree and is an alternative to medical field work....
Quillisascut Farm School cancellation of summer workshops and pivot
The Seattle Culinary Academy, where Kimberly attended culinary school, has a unique summer program collaboration with the Quillisascut Farm, Culinary 101, designed to teach cooks about sustainable farming, kitchen management, and lifestyle to be regenerative to the...
Research chefs gather to share their experiences to guide chefs considering corporate product development
I’m really passionate about working as a research chef, and I have been asked a few times about how I got there. So, I’ll let you in on a secret: a research chef told me about his career (after he misheard me). While peeling potatoes at the Seattle Pike...
Ask Me Anything: Research chef career discussion
I hosted a chat with other research chef friends in the industry for a few culinary professional friends who have considered the career field or who are seeking roles in the field. A chef-friend emailed me a whole list of questions, and I figured, instead of answering...
Preview: Catalina Crunch’s Krishna Kaliannan on scale-up excitement and not tripping out the gate
Krishna Kaliannan’s keto cereal brand Catalina Crunch 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 and risk of failure that we see in other food...
Ex-Military, Ex-Chef, Ex-Scientist… who am I? The crisis of my identity with a new role
I really should be an expert at changing hats, feeling like a job transition has been necessary every time I’m ready for a promotion or new challenge. I have compared my career to peers (not a good practice), several of whom spent 5 or more years working for the...
Startup (business) and Trademark lawyer Abe Cohn on protecting your food brand
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 counsel can help food businesses and discusses the necessity of...
Preview: Business Lawyer Abe Cohn on the perfect time to trademark your brand
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 and I talk about the importance of protecting your brand, and he...
Cannabistry EVP Shehzad Hoosein on cannabis innovation beyond infusion
Shehzad brings proven technical leadership in product innovation developed over 15 years at DIAGEO, the world’s one number premium spirits company. He started his journey in their Brand Technical Center, where he developed and commercialized close to 100 new and...
PeasOnMoss joins the RCA 2020 Live Auction
PeasOnMoss is donating a 6-month advertising campaign for the PeasOnMoss 2020 website, and the funds raised go to support the Culinary Education Fund, providing scholarships to students and professionals. Complimentary 6-month advertising on PeasOnMoss podcast and...
Preview: Cannabistry EVP Shehzad Hoosein on formulating with cannabis ingredients
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 the bench could result in wildly different commercialized...
Oregon State Univ Food Innovation Center director Sarah Masoni on guiding entrepreneurs through the food business startup learning curve
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 across the state affiliated with the College of Agricultural Sciences at...
Research Chefs Association – Seattle Region Holiday Event at Seattle Caviar Company
In early December. the Research Chefs Association Seattle Region held a caviar tasting sponsored by IFF at the Seattle Caviar Company, which is located on Eastlake Blvd. I had first heard of Seattle Caviar Company when I was cooking for the Tom Douglas Restaurants. We...
Preview: OSU Food Innovation Ctr Director of Product Sarah Masoni
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 in Portland, and we chatted about the challenges that entrepreneurs face...
Season 3 Sponsor Feature: Icon Foods
Formerly known as Steviva Ingredients, named because CEO and Founder Thom King first started importing and processing stevia leaf products, Icon Foods has gone beyond commodity sweeteners and is the leader of single and blended high intensity and non-nutritive natural...
Vice President of Culinary Innovation for Vienna Beef Chef Jaime Mestan on moving beyond bossy to being unapologetically herself
Chef Jaime Mestan is the recently promoted VP of Culinary Innovation at Vienna Beef, and she’s an executive board member for the Research Chefs Association, public speaker, author, and newly minted career coach. Chef Jaime represents the next generation of...
2019 Round-up
This year has been an interesting one for me and probably the most representative of how our lives’ plans might go really differently than how you set out – but hopefully turned out even better than imagined. I started the year working as a senior...
Season 3 Sponsor Feature: TraceGains
Season 3 sponsor TraceGains Founder and CEO Gary Nowacki is here this week on PeasOnMoss to share about TraceGains and the technology solutions they bring to food manufacturers and CPG brands making their work more efficient. TraceGains is a cloud-based platform that...
Season 3 Sponsor Feature: Bell Flavors and Fragrances
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 Fragrances. Bell Flavors and Fragrances sponsors the PeasOnMoss podcast...
Season 3 Sponsor Feature: Bell Flavors and Fragrances Research Chef Christopher Warsow
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 Fragrances. Bell Flavors and Fragrances sponsors the PeasOnMoss podcast...
S3E47: Chef-scientist, RCA President Justin Kanthak on millenial leadership and career management
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 show to share his journey with us, and I pepper him with questions...
S3E47: Chef-scientist, RCA President Justin Kanthak on millenial leadership and career management
“My hope is to enable the next generation of leaders to emerge and evolve the organization while preserving our core of Culinology. Through active listening and the engagement of our passionate members, I have no doubt our best days are ahead of us.”
S3E47 Preview: Chef Justin Kanthak on mentorship in the food industry
Chef, food scientist, account director, and RCA president Justin Kanthak is an impressive millennial and future leader, and you could never accuse him of resting on his laurels. He joined us on the show to share his journey with us, and I pepper him with questions...
S3E46: Chef Kurt Stiles on taking on the biggest challenge in his life – his health
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 R&D, he is already a leader in his work. But, Chef Kurt has...
S3E46 Preview: Chef Kurt Stiles
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 R&D, he is already a leader in his work. But, Chef Kurt has...
S3E45: High Pressure Pasteurization with Jessica Coon
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-met at a recent trade show and started chatting about the pros and cons...
S3E45 Preview: Food scientist chef Jessica Coon takes imposter syndrome head-on
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 feeling that the American Psychological Association describes as...
S3E44: Chef Karl Marsh on RCA Certifications and working for Freshly
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. Now as the chairman of the certification commission, Chef Karl is leading...
Ep 44 Preview: Chef Karl Marsh – why the RCA is invaluable to career growth
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 more relevant and representative of a culinologist’s...
S3E43: Returning guest Deepak Rajmohan reconnecting after American Food Innovate Summit
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 Oklahoma State University. He had shared how he reached out to over 200...
S3E43 Preview: food scientist Deepak Rajmohan compares US and India food and flavors
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 caught up at the American Food Innovate Summit in Chicago....
S3E42: La Terra Fina R&D Director Dan Howell on leading with honesty to build strong relationships with teams and suppliers
Today’s guest is Director of R&D for La Terra Fina, Dan Howell. We met at the 2019 American Food Innovate Summit in Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk about emotional...
Kimberly reviews Tip Top puffed snacks in Croatia
Wouldn’t want you to think I’m on a permanent vacation! So, I reviewed a puffed snack that I bought at the local Plodine grocery store. This is the Adria Snack Foods Tip Top Veseli Prijatelji – a potato, tapioca, and salt extruded crunchy snack. Let...
S3E42 Preview: La Terra Fina R&D Director Dan Howell on emotional intelligence and relational leadership
Today’s guest is Director of R&D for La Terra Fina, Dan Howell. We met at the 2019 American Food Innovate Summit in Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk about emotional...
S3E41: Chef Mark Chura of Burley Foods on working his way up from the dishpit
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 CIA in Hyde Park – and coming over to R&D with Burley Foods. Burley Foods represents...
Special Ep: Ashley Colpaart – upcoming Food Incubation Summit Oct 23-24, Austin
Dr. Ashley Colpaart is the founder and CEO of The Food Corridor, a national network of shared commercial kitchen space serving small food companies. Director of Community Rachael Miller was an early season 3 guest and shared the concept of connecting commercial...S3E40: Stan Sagner goes from media to fine dining cooking and back to media
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 “later in life” – he was working in a fast-paced, stressful...S3E40 Preview: Stan Sagner’s advice “do this well, or don’t do it at all”
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 story of how a chef instructor told him that he would have to choose...
S3E39: CuliNex Director of Brand Protection Taylor Walker discusses her superpower of end to end commercialization
“Seeing products come to life in the plant and optimizing processes is my passion in our industry.”
S3E39 Preview: Culinex’s most recent leadership addition Taylor Walker’s involvement in the IFT opened doors
Taylor Walker is the newest addition to the leadership team at CuliNex, having joined the organization about a year ago. As the director of brand integrity, Taylor leverages her experience as a food scientist and plant operations professional and brings a unique eye...
S3E38: Sudden Coffee’s Josh Zloof – how to bring the hospitality mindset to CPG
Josh Zloof is from Sudden Coffee, and when his PR team reached out to set up an interview, I was intrigued. Sudden Coffeeutilizes existing markets for premium coffee to educate consumers about their coffee, which they don’t like to call instant. From their unique...
PeasOnMoss on Supermarket Guru’s Specialty Food Association news
While I was at the Summer Fancy Food Show, I was invited to join Phil Lempert, the Supermarket Guru, on the Specialty Food Association News Live, which was recorded throughout the show. Phil introduced me as a consultant, so I answered a few questions for how I try to...
S3E38 Preview: Sudden Coffee’s Josh Zloof on leveraging partnerships to educate consumers
Josh Zloof is from Sudden Coffee, and when his PR team reached out to set up an interview, I was intrigued. Sudden Coffeeutilizes existing markets for premium coffee to educate consumers about their coffee, which they don’t like to call instant. From their unique...
S3E37 Preview: Jonathan Deutsch on the state of culinary schools
Jonathan Deutsch is a professor of culinary arts and food science at Drexel University and active member of the research chefs association and specialty food association. in 2014 he co-founded the Drexel Food lab, bringing real-world product development projects to...
S3E36: Susie Bautista explains flavor chemistry
Susie Bautista is a flavor chemist whom I came to know through her blog, www.flavorscientist.com. Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops sharing about scents. She has worked in...
S3E36 preview: Flavor chemist Susie Bautista on aroma and memory
Susie Bautista is a flavor chemist whom I came to know through her blog, www.flavorscientist.com. Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops sharing about scents. She has worked in the...
Research Chefs Association Seattle Region to host special event at Salt Blade artisan cured meat June 26
The Seattle Region is hosting an event at Salt Blade, a Seattle-based artisan cured meat maker. Join fellow RCA members and hear Bob Blade, founder of Salt Blade, discuss the production of his hand crafted meat products. The event will also feature a facility...
Meet me at Summer Fancy Food Show – New York City – June 23-25
Something amazing happens when you cultivate collaborative, friendly relationships with professionals in the industry: they start to know, like, and trust you – and then they might invite you to be part of something they do. Now, that’s not the motivation...
S3E35 Preview: Fora Foods starting with the end user in mind – creating a product for chefs
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 looks like. Aidan Altman and Andrew McClure took it a slight step...
S3E34: Aseptic processing food safety expert & business developer for Hydrite Chemical Terry Madden
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 his job, and he cross-trained into the industry. ...
Bonus: My Food Job Rocks! Podcast founder Adam Yee celebrates 3 years podcasting
Adam Yee is the founder of the popular podcast and website My Food Job Rocks!, 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 each other’s pages to get our backstories. Adam...
S3E33: Chef Michael Oraschewsky on the learning curve of scaling a recipe from restaurant to retailer
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 emerging Upcycling trend which is helping to curb waste in our...
S3E33 Preview: Chef Michael Oraschewsky on the learning curve of scaling a recipe from restaurant to retailer
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 emerging Upcycling trend which is helping to curb waste in our...
PURIS Move Makers interview clip
During Expo West, I had the pleasure of joining a few other food start ups in a quick video montage of various popcorn questions that the team asked me. The whole interview was about fifteen minutes, but it’s getting incorporated by question or topic rather than...
Specialty Food Association’s Winter Fancy Food trade show Round-up
The Specialty Food Association is a unique professional organization of brands that fit within the category of “specialty” with regard to their ”
originality, authenticity, ethnic or cultural origin, specific processing, ingredients, limited supply, distinctive use, extraordinary packaging or specific channel of distribution or sale” (Specialty Food Association Membership Page). The brands you find there are typically sold in higher end and smaller grocery stores and are often considered luxuries… though they don’t have to all be hoity-toity items.
AI for nutrition- is it prime time?
Last time I talked about what precision nutrition or personalized nutrition is. This article details some opportunities and challenges that PN has as it is coming to the mainstream. PN stems from understanding individual gene-nutrient interaction (nutrigenomics) and...
S3E31: Sara Kay from the Specialty Food Association on education for producers and makers in the industry
Specialty Food Association 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 really got going. Not wanting to hog...
Research Chefs Association Certifications – are they right for you? General culinology course starts Thursday, April 4.
As a career crossover, it was important to me to find a way to educate myself appropriately in the new-to-me culinology field. I knew I loved it, but I wasn’t sure what information I was lacking. The RCA Certified Culinary Scientist and RCA Certified Research Chef offered an opportunity to align myself with a respected organization and to (hope to) prove my experience and knowledge in the field.
Win Chef Saia’s The Center of the Plate
Chef Robert and Mrs Chef Saia joined us on the podcast last week and have offered to share the app and book with our readers and listeners. In order to draw the winner, we will randomly choose a newsletter member who hasn’t won a prize yet. Get into the drawing...RCA PNW & WSU to host food science education seminar on extrusion January 29, CuliNex Offices, Tukwila, WA
Date: Tuesday, January 29, 2019Time: 7:30 a.m. – 5:00 p.m.Location: Culinex Innovation Center 360 Corporate Drive N. Tukwila, WA 98188 *free parking available around Innovation Center Washington State University and Culinex have been kind enough to sponsor a...When the SHIFT Hits the Fan, with Chef Wiley Bates III
PeasOnMoss Quick Bite: Dr. Angela Shaw on looking at both sides of a food science position
Check out this...Season 5 Special episode: Chip Potter exec director Research Chefs Association
Check out this...Season 5 Quick Bite: The Hartman Group Laurie Demeritt
Check out this...Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf
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