![The Culinologist Podcast: Chef Greg Grisanti on the Research Chef Association and applying clean label product development]()
by Kimberly Schaub | Oct 8, 2016 | Culinologist Series, Podcast
Frisch’s Big Boy’s R&D Chef Greg Grisanti is one of the original members of the Research Chefs Association, and he tells the story of his career as it happened. From restaurant cooking to QSR menu development and television appearances, Chef...
![The Culinologist Podcast: Chef Greg Grisanti on the Research Chef Association and applying clean label product development]()
by Kimberly Schaub | Oct 4, 2016 | Food Industry, Podcast
courtesy of Gavin Draper Just days to go before the close of his kickstarter campaign, Chef Gavin is working hard to get the word out about the fundraising. There’s quite a bit of distance to go, but he’s not giving up yet and has gotten some great lessons...
by Kimberly Schaub | Oct 2, 2016 | Podcast
We’re bringing you a bonus episode today with Chef Ali Bouzari. Ali will be the keynote speaker at a food science workshop at UC Berkeley on Thursday, Oct 6. You can find details to the event at Eventbrite. ~~ As a chef with a Ph.D. in food biochemistry, Ali has...
by Kimberly Schaub | Oct 1, 2016 | Food Industry, Podcast
Former Director of Admissions at Le Cordon Bleu College of Culinary Arts Shawn Wenner has spent years watching hopeful students enter the school with dreams of starting their own food businesses. However, so few of them open and run successful businesses. Knowing that...
![The Culinologist Podcast: Chef Greg Grisanti on the Research Chef Association and applying clean label product development]()
by Kimberly Schaub | Sep 24, 2016 | Culinologist Series, Podcast
Research chef Barbara Zatto earned her chef stripes in New York City before coming to Seattle to cook. She quickly realized that the training made her a unique chef in Seattle, which hadn’t quite started the culinary revolution that we enjoy today....
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