by Kimberly Schaub | Mar 28, 2017 | Podcast
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 had over 800 chefs, product developers, and professionals attend....
![S2E04: Research Chef Anne-marie Ramo on knowing how the sausage is made and Culinology]()
by Kimberly Schaub | Feb 28, 2017 | Podcast
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 taught cooking classes and written school food menus. After spending...
![S2E04: Research Chef Anne-marie Ramo on knowing how the sausage is made and Culinology]()
by Kimberly Schaub | Feb 11, 2017 | Podcast
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. Hyde. Rather, he draws from both worlds and has crafted his own...
![S2E04: Research Chef Anne-marie Ramo on knowing how the sausage is made and Culinology]()
by Kimberly Schaub | Jan 28, 2017 | Podcast
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 scalable formulas as well as providing an innovative perspective to...
![S2E04: Research Chef Anne-marie Ramo on knowing how the sausage is made and Culinology]()
by Kimberly Schaub | Jan 14, 2017 | Podcast
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 down with us to talk about his work and what he’s...
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