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...

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...

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...

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 feelings...

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...

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 experiences. ...

This is a really special episode for folks who have been listening to the podcast for a few years. Deepak Rajmohan was a season two guest while he was studying his masters of food science at Oklahoma State University. He had shared how he reached out to over 200...

This was a fun and special episode to record with a returning Season 2 guest - Deepak Rajmohan. We connected when he was studying his master's of food science at Oklahoma State University, and we caught up at the American Food Innovate Summit in Chicago. He talks...

Today’s guest is Director of R&D for La Terra Fina, Dan Howell. We met at the 2019 American Food Innovate Summit in Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk about emotional...

Today’s guest is Director of R&D for La Terra Fina, Dan Howell. We met at the 2019 American Food Innovate Summit in Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk about emotional...

Chef Mark has a colorful origin story, starting as a dishwasher when he was 15 and then spent the last 24 years growing his skills as a chef - graduating from the CIA in Hyde Park - and coming over to R&D with Burley Foods. Burley Foods represents about 45...