by Kimberly Schaub | Nov 16, 2019 | Podcast
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...
by Kimberly Schaub | Nov 9, 2019 | Podcast
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...
by Kimberly Schaub | Nov 2, 2019 | Podcast
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...
by Kimberly Schaub | Oct 26, 2019 | Podcast
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...
by Kimberly Schaub | Oct 19, 2019 | Podcast
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...
by Kimberly Schaub | Oct 12, 2019 | Podcast
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...
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