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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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by Kimberly Schaub | Oct 17, 2016 | Food Industry
I was asked to write a blog post about my transition from a military officer to going back to graduate school in food science. There are so many different aspects to this: transition from military to civilian transition from full time work to full time...
by Kimberly Schaub | Oct 16, 2016 | Podcast
Jonathan Valdez is an Air Force officer looking for the next career, and he is (wisely) choosing the food manufacturing industry. He reached out to the Research Chefs Association connect forum, and he simply asked how one gets into the field and whether more schooling...
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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...
by Kimberly Schaub | Jun 7, 2016 | Food Industry
Food Creativity @ Work’s Chef Renata Bocayuva owns and operates the consulting R&D company in Seattle, WA, and has rebuilt her culinary career several times. A graduate of European culinary training, Chef Renata worked in Europe for years before...
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