![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 11, 2016 | Food Industry
Over the past several years, I’ve cultivated a network of Research Chefs Association and Institute of Food Technologist professionals. When I first attended expos and trade shows, I knew nobody, and I wandered around and chatted with strangers to get to know why...
![The Culinologist Podcast: Maxwell Fluck shares why he’s obsessed with sous vide machines]()
by Kimberly Schaub | Oct 8, 2016 | Culinologist Series, Podcast
Frisch’s Big Boy’s R&D Chef Greg Grisanti is one of the original members of the Research Chefs Association, and he tells the story of his career as it happened. From restaurant cooking to QSR menu development and television appearances, Chef...
![The Culinologist Podcast: Maxwell Fluck shares why he’s obsessed with sous vide machines]()
by Kimberly Schaub | Sep 24, 2016 | Culinologist Series, Podcast
Research chef Barbara Zatto earned her chef stripes in New York City before coming to Seattle to cook. She quickly realized that the training made her a unique chef in Seattle, which hadn’t quite started the culinary revolution that we enjoy today....
by Kimberly Schaub | Sep 17, 2016 | Culinologist Series, Podcast
Chef Erik Jones started as many of us did – Front of House and cooking through the different stations in the kitchen – and he has just graduated with a degree in Culinology. Now he’s on a mission to get culinary arts students to think bigger than the...
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