Podcasts about culinology

For 72 years, the iconic yellow truck delivered food to families across the country. Formerly known as Schwan's Home Delivery until 2022, the Minnesota-based company Yelloh will end operations on Nov. 8. The company sold a major chunk of its business and rebranded due to economic and market forces. But they still faced challenges. In the fall they closed 90 delivery centers and laid off 750 employees.Yelloh is based in Marshall in southwestern Minnesota. Professor Gerry Toland, chair of the Agriculture, Culinology and Hospitality Management Department at Southwest Minnesota State University, joined the show to talk about the big change.

Harper Hall, Global Flavor Applications and Technical Service Lead at Ingredion, supports Ingredion's DEI initiatives such as self-ID, access and policy creation. In addition to volunteering with Informa's JEDI Content Creation Advisory Council and Naturally Proud Network's board of directors, Harper assists Garden State Equality, New Jersey's largest LGBTQ+ advocacy organization. Harper holds a bachelor of professional studies in baking and pastry arts management from The Culinary Institute of America and a bachelor of science in Culinology® from Southwest Minnesota State University. www.linkedin.com/in/harper-hall-35b2b066Harper visits with Mark on this edition of Late Night Health.

Harper Hall, Global Flavor Applications and Technical Service Lead at Ingredion, supports Ingredion's DEI initiatives such as self-ID, access and policy creation. In addition to volunteering with Informa's JEDI Content Creation Advisory Council and Naturally Proud Network's board of directors, Harper assists Garden State Equality, New Jersey's largest LGBTQ+ advocacy organization. Harper holds a bachelor of professional studies in baking and pastry arts management from The Culinary Institute of America and a bachelor of science in Culinology® from Southwest Minnesota State University. www.linkedin.com/in/harper-hall-35b2b066Harper visits with Mark on this edition of Late Night Health.

The Making of a Chicago Master Chef And Chicago's Food Evolution Presented by Chef Michael Maddox Former Chef/Partner Le Titi de Paris Chef Instructor at College of DePage What shapes a master chef, especially a chef who has been a key ingredient in Chicago's evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. He'll serve up a buffet of other subjects like the time he collaborated with Julia Child, contributing to her The Way to Cook cookbook; how he and his wife, Chef Susan Maddox, successfully operated the iconic Le Titi de Paris restaurant in Arlington Heights; and he'll offer his perspective on how Chicago became a star on the nation's culinary stage. BIOGRAPHY Chef Maddox spent his childhood in Princeville, Illinois, where he raised animals, field crops and vegetable gardens. Chef Maddox received his formal culinary training at Kendall College and The French Pastry School in Chicago and earned his Master of Education degree from Concordia University, Chicago. He is a full-time chef instructor of Culinary Arts, Baking & Pastry Arts and Culinology at College of DuPage. Among his many honors was being named a James Beard nominee for Best Chef of the Midwest (2009), and being recognized by both the Zagat Guide and Chicago Magazine as among the Top 50 Chefs in Chicago. Recorded via Zoom on March 30, 2022 http://www.CulinaryHistorians.com CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST https://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

In this episode, Ragnar talks with chef and food scientist Justin Kanthak. Head of Snack for Griffith Foods and President of the professional trade organization, the Research Chefs Association, Justin is a true culinologist. Learn how he and the RCA are pioneering the frontier of food science and culinary arts. World on a Plate is supported by Nestlé Professional.

For episode 5 we go academic with the Drexel University Food Lab via special guests chefs Jon Deutsch and Rachel Sherman. Jon & Rachel are "culinologists" who "good food" product development and culinary innovation through the Food Lab. Looking for help with a food innovation? Get in touch through the food lab website or email Jon anytime. Highlights from this episode of Hold the Mustard (powered by Dineable): What's culinology (TM of the Research Chefs Assoc.)? / What defines "good food?" as it relates to the Food Lab's innovations? / Supply chain chaos & whether the modern supermarket model will become obsolete due to COVID-19 / How careers in hospitality & culinary so often start with passion at a young age All about food sustainability & upcycling

Jonathan Deutsch is a professor of culinary arts and food science at and active member of the research chefs association and specialty food association. in 2014 he co-founded the , bringing real-world product development projects to students. He offers commentary on culinary education programs and questions the absolute value of a training program that has been argued as one that could be replaced by self-teaching and on-the-job raining. Then he offers the idea in which culinology might be the solution in finding a place for culinary education programs that cannot be as easily taught “on the job.” For the past two years, this podcast has been sponsored by , your partners for sugar reduction formulations. From syrups to granulated sweetener blends and groundbreaking work in allulose, they have options for your product.

Chef Winston Riley joined us on the podcast today. I met him in Puerto Rico when then president Catherine Proper asked him to share some history of the word culinology and the stories of the early days of the Research Chefs Association. Since then, he has been a big fan and encourager, and I wanted to get him on the show to give a perspective of what he has seen over the past 20+ years with corporate chef work, the research chef industry, and the professional association that ties us together. He recently opened in the Kansas City area. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you. Want to meet in person? Come to the  - take advantage of the PeasOnMoss media partnership special - click the link on the home page.

Dr. Michael Cheng has been mentioned on PeasOnMoss before by alumni of the Southwest Minnesota State University, and for good reason: he established the Culinology program there and has gone on to begin building out the program at other schools. Currently the interim Dean at Florida International University, Michael directs the Food and Beverage Program. He shares with us why it's vital to have programs that combine culinary arts and food science and the opportunities he sees for graduates with the Culinology program. Join us at the RCA in Savannah!  PeasOnMoss is brought to you by Steviva Ingredients. Natural sweetening solutions.  

Dr. Michael Cheng has been mentioned on PeasOnMoss before by alumni of the Southwest Minnesota State University, and for good reason: he established the Culinology program there and has gone on to begin building out the program at other schools. Currently an associated professor at Florida International University, Michael directs the Food and Beverage Program. He shares with us why it's vital to have programs that combine culinary arts and food science and the opportunities he sees for graduates with the Culinology program. Join us at the RCA in Savannah!  PeasOnMoss is brought to you by Steviva Ingredients. Natural sweetening solutions.  

216: Emiley Kight on Loving Natural Foods. Making little changes towards more real foods and feeling better. Emiley has always loved food, and wanting to share this passion she dove into a Culinology® degree to explore a role as an R&D chef at SW Minnesota State University. That was until her mom became sick and she put her career on hold to act as her mom's caretaker throughout her treatment for multiple myeloma cancer. To her surprise, the doctors provided little information on what to eat as a cancer patient, and so Emiley started doing her own research on the effects that food have on chronic disease. Through trial and error in the kitchen, she discovered how whole plants can be used to combat side effects of medication, create pleasure by surprising and challenging your taste buds, and help your body work as efficiently as possible. Completely changing her mother's eating habits (as well as her own) helped her develop a brand-new love affair with foods in their natural state. Now, she is devoted to sharing her story and this information with others to inspire anyone who eats, to fall in love with food again. In This Podcast:  A chance meeting at the Farmers Market connected Greg to Emiley Kight, a Nutrition Consultant who tells about how she helps people to make little changes and enjoy natural foods.  She explains about how her focus on food was taking her towards the kitchens of large food corporations until her mom's illness and the realization that real food information and options were not included in recovery discussions and she decided to work on changing that. Go to www.urbanfarm.org/emiley for more information, photos and links on this podcast and to hear from our other great guests.

Master's Degree in Food Science at Oklahoma State University candidate Deepak Kumar Duraivelu Rajmohan reached out to PeasOnMoss through LinkedIn. He had heard the Culinology episode with Chef Barton Dewing and thought it was very informative about the food manufacturing industry. Over the past few months, he has interviewed over 50 professionals in the industry, asking them for advice about getting into the product development field and about skills that would distinguish him. In our interview we talk about mentorship, how and why he has reached out to so many professionals, and about his upcoming internship and why he felt it was vital to do one before entering the workforce. At OK State University, his research broadly focuses on flavor modification and organoleptic enhancement of Spirulina protein.  Want to join the conversation? Sponsor the show? Email and get details.

The Research Chefs Association 20th Annual Conference and Culinology Expo was held in Puerto Rico, and it was a great success! Even though it was a further trip for some of the members, we still had over 800 chefs, product developers, and professionals attend. Multiple cooking competitions, including the first ever food-waste competition, were held at the student and professional levels. Top notch educational sessions covering topics from emerging food trends and cutting edge technology were presented. I sat down with a few of the members and leaders, including Pinnacle Foods' Chef Christopher Posner and Cherilyn Whitehouse, Tyson Foods' Dr. Jason Behrends (new RCA President), and Pecan Deluxe Candy Company's Chef Kami R. Smith (RCA Director of Membership) to get their thoughts about the conference and why they love it. I also chatted with Allan Hancock College's Culinology Program Coordinator Christine M Bisson about a crowdfunding effort she's doing to spread the word about Culinology on her college's campus. The funding campaign ends on April 17, so get donating!   Finally, this year, I received a President's Award for the podcast efforts and for featuring the research chefs of the RCA. Want to join the conversation? Let me know if you have some R&D advice to share or are interested in becoming a sponsor.   

Research chef Anne-marie Ramo brings her sharp witty humor to the bench as an R&D consultant and took some time to share her story with us.  Anne-marie started off in the culinary world and has taught cooking classes and written school food menus. After spending years at Aidells sausage perfecting the ultimate BBQ and becoming an expert in how sausages are made, Anne-marie moved back to Seattle and joined the Culinex team. As both a product developer and project manager, Anne-marie was involved in the operations and internship management. When we recorded the episode, she was working as part of the Culinex team, but she'll soon be heading out on her own.  Find out why it took years to make the ultimate BBQ and why she doesn't really think she nailed it. Get in touch with Anne-marie at Check out her coming business at The Emancipated Kitchen Want to join the conversation? Sponsor the show? Email and get details.

Chef Catherine Proper has been a lifelong member of the Research Chefs Association after joining during her college years. After serving on several volunteer leadership committees while also progressing her career, Chef Catherine has a deep understanding of the legacy of the organization and a keen eye on the future. She joined us in this final Culinologist-focused podcast to share how Puerto Rico was chosen as the locale to celebrate our organization's 20th anniversary and what she's looking forward to at the event. Conference is March 14-17, 2017. Find out about the RCA and Culinology at Register for the RCA Conference here: - early bird pricing ends Jan 13 - Advanced Registration ends Mar 6 Kimberly will be recording some interviews there, so if you're interested in being a guest on the show, just send us an email at . If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a  few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series - PeasOnMoss or The Culinologist. We’ll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together.

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 textbook careers for them and to consider corporate R&D. As a co-founder of the RCA Student Committee, Erik is passionate about his industry and shares examples of other ways to use a culinary background.  Get information about The Culinologist at Contact Erik about speaking to your culinary arts program: 

Today we have Philip Saneski, an inspiring, young, proactive, dude who has recently been working hard to build up the Research Chefs Association Student section. Philip works in an innovative consulting company in San Francisco as an intern, has experience as a pastry chef and, as a student, during the school year, he is involved quite heavily in the Research Chef’s Association (RCA). You might remember the Research Chefs Association or Culinology program in episode 12, where Kim Schaub talks about her experiences. Her podcast features culinologists from the RCA. Enjoy the interview! Phil really shines a light on everything the RCA has to offer. About Philip Saneski Philip has culinary experience working in San Francisco Chronicle's 'Top 100 Bay Area restaurants', and Michelin star kitchens as a line cook on multiple stations, as a Pastry Chef for an upscale hotel, at AQ Restaurant, a James Beard Award finalist for 'Best New Restaurant in the Country' and most recently Bob's Well Bread Bakery, named one of the 'Top 15 Small Town Bakeries in the Country' by Travel & Leisure magazine. In addition to being a certified wine sommelier, Philip has expanded his palate by working for award-winning chefs in Portland and Austin. As President and Co-Founder of the Research Chefs Association Student Committee, he is passionate about providing long-term food industry careers to talented students who are able to combine food science and culinary arts - what he calls 'extending the shelf life of chefs'. Interested students can find out more about these R&D opportunities through his Student Committee team's student-run blog The Culinologist: Creating the Future of Food. Philip's extensive pastry experience and volunteer involvement for non-profit organizations led to a coveted internship at a San Francisco Bay Area-based food science product development consultancy, A LA Carte Connections, LLC. During his time as an intern, he became even more enthralled with developing future food products. From gluten-free baked goods to no-bake energy bars, from plant-based proteins to cricket flour. He says that representing innovative start-ups as well as established global corporations is (thankfully) never the same. Whether Philip's balancing school with early mornings as a Pastry Chef or in R&D, everyday his Food Job Rocks! He wants all food interested students to feel the same enthusiasm by making them aware of the numerous career paths available beyond the restaurant kitchen. In March 2016, Philip was given the Research Chefs Association President's Award, the first student ever in the association's 20 year history. About the RCA The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® - the blending of culinary arts and the science of food. Key Takeaways More insight about the world of RCA/Culinology Phil’s awesome tagline and love of crazy desserts How you might benefit if you join the RCA Student Association What We Talk About Rachel Zemsher Pastry Chef A La Carte Connections The Village Pub AQ Restaurant and Bar Allan Hancock Granada Bistro Bob’s Well Bread Research Chefs Association RCA Conference Gochujang Sous Vide RCA President, Catherine Proper Culinology Magazine Chocolate Beet Cake Phil in 5 Years: Somewhere Innovative Kite Hill What Phil Looks for in a Job: Opportunity Mark Crowell, CuliNex RCA Student Committiee Favorite Kitchen Item: Quenelle Spoons Thomas Keller Advice: Work Backwards Peas on Moss Download Episode

Chef Subra Balakrishnan has a firm background in hotel food service, and when he took a food science basics course for chefs in Vancouver, he decided to start planning to move into research and development. There wasn't a Culinology course available at the time - there still isn't yet, in Canada - so he studied Applied Culinary Arts. Now that's he's a corporate chef at , Chef Subra is working with the Culinary Institute of Canada to bring Culinology north.   

Chef Mark Crowell is well-known in the Research Chef Association, having served as an active member and contributing the first chapter to the new Culinology textbook, released in 2016. Mark tells how a failed Washington, D.C. restaurant may have been the catalyst propelling him into R&D and making him part of some of the fastest growth at Starbucks. He also talks about the specialty of Culinex and discussing entrepreneurship and food business leadership.  Find out more about Culinex at . 

Pastry Chef Philip Saneski is the co-founder and current president of the Research Chef Association Student Committee. Hear why Phil has chosen a path in product development and why he and several student members of the RCA have collaborated to start the student committee. Phil also compares the RCA to the Institute of Food Technologists, providing some insight about the two organizations and how they can work together - and how the members' skills can be so complementary to each other.  Find out more about Culinology and the Research Chef Association at . Check out the student committee's blog at .

Katherine Langel and Hannah Dressen are two Culinologists working for Culinex in Seattle, WA. They met while students at Southwest Minnesota State University's international program in Malaysia, and they now work together at Culinex. They share how they found the Culinology degree at SMSU. They also talk about the Research Chef Association and the Student Committee and how you can get involved.  Find out more about the RCA at  and check out the Student Committee's blog at .  Check out Culinex at . 

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 a depth of knowledge and keen awareness to common food manufacturing pitfalls. You'll hear his culinary career and some insight about the Research Chef Association annual conference. RCA is celebrating 20 years next year - if you're a product developer/research chef, you should plan to be there - www.culinology.org.