![Ep. 026: Chan Seattle’s Chef Heong Soon Park on being ahead of Korean food trend]()
by Kimberly Schaub | Nov 13, 2016 | Podcast
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 introduction to food business ownership and professional...
![Ep. 026: Chan Seattle’s Chef Heong Soon Park on being ahead of Korean food trend]()
by Kimberly Schaub | Nov 5, 2016 | Culinologist Series, Podcast
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 to providing solutions for customers, Maxwell’s days are...
![Ep. 026: Chan Seattle’s Chef Heong Soon Park on being ahead of Korean food trend]()
by Kimberly Schaub | Oct 29, 2016 | Podcast
Podcast Link http://peasonmoss.libsyn.com/ep-024-central-texas-bbq-in-seattle 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...
![Ep. 026: Chan Seattle’s Chef Heong Soon Park on being ahead of Korean food trend]()
by Kimberly Schaub | Oct 22, 2016 | Culinologist Series, Podcast
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. Practically anyone can make a delicious dish or item when...
![Ep. 026: Chan Seattle’s Chef Heong Soon Park on being ahead of Korean food trend]()
by Kimberly Schaub | Oct 17, 2016 | Food Industry
Kimberly’s note: Jonathan Valdez wrote this guest post describing his process in researching and selecting a food science graduate degree. Thanks for sharing the start of your journey, Jonathan! ~ My first steps were integral to getting to the point I am now....
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