Clinton Bush Food Science with a Different Flavor Show

Clinton and Sonya discuss milestones accomplish in the first year of the show. Clinton and Sonya shares with the audience the featured guest, subject content covered in 2018. Clinton shares with the audience the various platforms where the show can be heard, and what to expect in 2019.

Clinton discuss the importance of the role of ingredient companies in creating the food and beverages we consume on a daily basis. Sonya discuss the importance of food labels, and the side effects of some ingredients. Clinton continue discussion about his food science journey.

Clinton and Sonya goes global, and conducts their first international interview. Roberto Brisciani from Valencia, Spain shares with the audience the steps and importance of making the perfect pizza dough. Roberto shares with the audience a healthy gourmet pizza recipe. Roberto talks about how Europe is not the leader anymore in pizza, and how the US is now the leader in the pizza industry. Roberto discusses the latest food trend in pizza globally with the US setting the pace. Clinton and Sonya discuss Roberto's expertise in six sigma certification and lean manufacturing methodologies applied to the food industry and restaurants. Roberto discusses his methodology behind his Smart Dough System (SDS) invention. Clinton and Roberto shares with the audience about previous projects of collaboration, and vowed to collaborate and work together real soon.

In this episode Clinton and Sonya shares the latest trends in desserts. Sonya shares the latest trends in infused doughnuts fillings. Clinton shares the latest trends in frozen deserts rolled up ice cream. This trend started in Thailand and has slowly made it's way stateside. Sweet Cup in Orange County, CA, Blossom Ice Cream in Brooklyn, NY, and I-CE- NY in Philadelphia, PA are a few shops here in the states.

Clinton and Sonya shares some recipes with the listening audiences, and encourage the listening audience to tune in to the next podcast episode #8 with special guest Roberto Brisciani, CEO of Thinking Foods Inc. from Valencia,Spain.

In this episode culinary arts instructor Susan Dougherty discuss with the audience the accredited curriculum at the school. Susan publicly thank Clinton for his philanthropic service and donation to the culinary art program at the school, and in the community. Susan shares with the audience how students benefited from being enrolled in Clinton's national best practice model program "City Kidz Food Science & Culinary Arts Lab" students that intern with Clinton's program went on to attend culinary art schools, colleges, and pursue careers in the military, and become professional chefs.

Chef Keith shares with Clinton and the audience a inside look at the culinary industry. Chef Keith shares a special Father's Day recipe. Chef Keith shares with the audience how his TV career got started. Chef Keith shares the early beginnings of his career. Chef Keith shsres with us the latest food trends through experts to come.

Clinton and Sonya goes behind the scene of the show and discuss subject matter, the show's format, and content. Sonya shares with the audience the multiple areas of the food chain. Sonya shares her excitement about the diversity and quality of our special guests, and the experience that our industry leaders bring to our listening audience. Clinton shares with the audience the scheduled upcoming guests. With 50 years of combined experience Clinton and Sonya put their business savvy together to give entrepreneur Jasmine Bush some advice. Clinton submits a assessment report, and his opinion on entrepreneur Jasmine Bush's dessert product,company, and business plan. Sonya brings a charismatic personality of let's get to the point, and let's stay on track style delivered with humor. Clinton brings a witty, charismatic personality to the show. Both Clinton and Sonya are very charismatic and can be hilarious at times. Tune in every week for a new episode.

Episode 2: Jasmine Bush food entrepreneur talks about the launch of her dessert product and business in the city of Philadelphia, PA

The first ever episode of "Clinton Bush Food Science with a Different Flavor" Show featuring food industry flavor expert Skip Rosskam. Skip shares with us about the 122 years history of his family's global flavor ingredient company. Skip shares with us the different departments and functions of a flavor ingredient company. Skip shares the newest and latest trends in the food and beverage industry. Skip shares with us the barrel-aging trend in food processing. Skip shares with us how companies are re-purposing foods by taking food waste and creating byproducts. Skip explains how consumer trends are still growing in organic and all natural food product consumption. Skip's discussion on food trends is very innovative and informative.