by Kimberly Schaub | Feb 3, 2020 | Food Industry, PeasOnMoss
PeasOnMoss is donating a 6-month advertising campaign for the PeasOnMoss 2020 website, and the funds raised go to support the Culinary Education Fund, providing scholarships to students and professionals. Complimentary 6-month advertising on PeasOnMoss podcast and...
by Kimberly Schaub | Mar 29, 2019 | Food Industry, Food Science
As a career crossover, it was important to me to find a way to educate myself appropriately in the new-to-me culinology field. I knew I loved it, but I wasn’t sure what information I was lacking. The RCA Certified Culinary Scientist and RCA Certified Research Chef offered an opportunity to align myself with a respected organization and to (hope to) prove my experience and knowledge in the field.
by Kimberly Schaub | Oct 13, 2018 | Podcast
Chef Dan Follese is your modern-day traveling fixer, but not in the Mob sort of way. He’s a consulting R&D Chef who has a knack for speaking to the marketing and brand managers as well as the operators, developers, and chefs in a team. Instead of introducing...
![The Culinologist Podcast: Maxwell Fluck shares why he’s obsessed with sous vide machines]()
by Kimberly Schaub | Nov 5, 2016 | Culinologist Series, Podcast
Culinologist Maxwell Fluck is a graduate of Southwest Minnesota State University’s Culinology program, and he works as a culinary technologist at OSI Group. From working with meat seasoning blends to providing solutions for customers, Maxwell’s days are...
![The Culinologist Podcast: Maxwell Fluck shares why he’s obsessed with sous vide machines]()
by Kimberly Schaub | Oct 22, 2016 | Culinologist Series, Podcast
Ragozzino Foods Executive Research Chef Barton Dewing says that the measure of successful R&D is in the product’s successful scale up – going from benchtop sizes to large manufactured sizes. Practically anyone can make a delicious dish or item when...
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