![Podcast: Culinologists Hannah Dressen and Katherine Langel on internships, the Culinologist, and the Research Chef Association]()
by Kimberly Schaub | Aug 1, 2016 | Podcast
Hannah Dressen (l) and Katherine Langel (r) at the Culinex research kitchen in Seattle Katherine Langel and Hannah Dressen are two Culinologists working for Culinex in Seattle, WA. They met while students at Southwest Minnesota State University’s international...
![Podcast: Culinologists Hannah Dressen and Katherine Langel on internships, the Culinologist, and the Research Chef Association]()
by Kimberly Schaub | Aug 1, 2016 | Food Science
It’s fair to say that Joshua doesn’t love going grocery shopping with me. He’s a man who has a list, he saunters into the front door, drifts towards the produce, lingers a few minutes in front of the wine aisle, contemplates the GT’s Kombucha...
![Podcast: Culinologists Hannah Dressen and Katherine Langel on internships, the Culinologist, and the Research Chef Association]()
by Kimberly Schaub | Jul 22, 2016 | Food Industry, Podcast
Chef Chris Lobkovich is a force to be reckoned with. We met through Renata Bocayuva, and we shared a common love for whiskey, for which he wrote a tasting menu when he served as the chef of the Alexis Hotel’s Bookstore Bar and Cafe. With experience working in...
![Podcast: Culinologists Hannah Dressen and Katherine Langel on internships, the Culinologist, and the Research Chef Association]()
by Kimberly Schaub | Jul 21, 2016 | Food Industry
We joined family for a beautiful summer BBQ the other weekend, and we were chatting about great restaurants and dining experiences. Two of the guests described upcoming plans to eat at an extremely well-known and respected – nay, revered – restaurant in...
![Podcast: Culinologists Hannah Dressen and Katherine Langel on internships, the Culinologist, and the Research Chef Association]()
by Kimberly Schaub | Jul 16, 2016 | Podcast
Chef Michael Bunn has worked almost every category in food service and food manufacturing, and he’s not slowing down. From going from cooking on Navy ships to corporate dining and being one of the first Culinology graduate, Chef Bunn’s experiences give him...
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