by Kimberly Schaub | Apr 21, 2018 | Podcast
One thing chefs can do when we get together is tell great tales, and Chef Anne Druschitz shares how integral a strong culinary background combined with food science is in working with a customer. In this segment, Anne and I are talking about the considerations in...
by Kimberly Schaub | Apr 12, 2018 | Podcast
Nope, this isn’t a live broadcast of the show, but here is the podcast episode that we recorded with a live audience at the Research Chefs Association Conference in Savannah. My guests were Dr. Darryl Holliday, Asst. Professor of food science at University of...
by Kimberly Schaub | Apr 7, 2018 | Podcast
Chef Charlie Baggs is the founder of Charlie Baggs Culinary Innovations, a consulting chef business based in Chicago. From product innovation to serving as the technical team by retainer to various food businesses, CBCI also offers education, food tours, and...
by Kimberly Schaub | Apr 1, 2018 | Podcast
Chef Matthew Burton from Charlie Baggs Culinary Innovations joins us in a special segment to share about next week’s Culinary Basics class in Chicago, designed to prepare candidates for the Research Chefs Association’s Certified Culinary Scientist...
by Kimberly Schaub | Mar 24, 2018 | Podcast
Chef Joy Isaacs is the Director of R&D at Kent Precision Foods Group, and she spends her time managing her staff and balancing project goals with work-life balance. But she didn’t spring forth as a perfect manager – that has taken years to develop and...
by Kimberly Schaub | Mar 17, 2018 | Podcast
As we were wrapping up a powerful interview, Chef Joy Isaacs dropped a huge value bomb of advice for current students and early career scientists. Find out why she believes your training as a product developer starts after graduation. Hear the rest of the interview...
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