Podcasts about my food job rocks

In this episode, Mike welcomes Adam Yee to discuss his journey in food tech, his extensive experience as a podcaster, and his evolving role in the industry. The conversation covers Adam's first-time experience at CES, the origins of his My Food Job Rocks podcast, and how podcasting has shaped his career—from networking opportunities to job offers. Adam shares insights from his time as a food scientist, his role in various startups, and the founding of Sobo Foods, a company focused on innovative dumplings. Show Outline: IntroductionMike and Ada catch up on CES experience Adam's Podcasting Journey How My Food Job Rocks started 10 years ago The podcast's mission: Making food jobs as exciting as tech jobs Growth through interviews with food scientists, entrepreneurs, and industry leaders Memorable moments, including an interview with Harold McGee Career Journey in Food Science Early days at a granola bar factory in Phoenix Transition to Isagenix to develop protein bars Founding Sobo Foods and launching dumplings Lessons from working at Motif FoodWorks and observing the food tech boom Podcasting as a Career Catalyst How My Food Job Rocks led to a role at Better Meat Co. Influence on Paul Shapiro starting his podcast Podcasting as a powerful networking tool The Evolution of My Food Job Rocks Relaunching the podcast: Season 2 with a focus on deeper industry insights Exploring underrepresented food careers (e.g., farmers, venture capitalists) Introduction of a new segment: Dig In, focusing on specific food industry trends Maybe Food, Maybe Tech Podcast How it started as Crisis Meets Opportunity Analyzing food trends through the lens of global events and technology Example: Understanding the impact of avian flu on egg prices Discussing alternative proteins and food system innovations The Future of Food Media & Podcasting The growing influence of podcasts vs. books The potential of video content for food tech discussions Challenges of reaching frontline workers for interviews Where to Find Adam YeeBest way to connect: LinkedIn Here is the story of The Spoon Podcast Network. Find Adam's podcast and more great shows at The Spoon Podcast Network page. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we're interviewing Chole Sorvino, Forbes reporter and author of the new book, Raw Deal, Hidden Corruption, Corporate Greed and The Fight for the Future of Meat This is a book that is a deep dive into the meat industry and its future. This includes food tech such as plant-based and cultivated. Chole's viewpoint is what I'd view as skeptical but it's well-researched and the perspective is much needed in this industry. Colored in this book is the quick 5 decade history of the scale-up of animal agriculture, the externalities in terms of how the meat industry acquires labor and the environmental damages caused by the tons of waste generated daily.   Biggest takeaway? The meat industry we know has quite a brutal history of taking advantage of and proliferating its tactic for world domination. Conventional meat is an innovative technology (which is efficient and huge slaughterhouses that kill, tear apart, and clean animals extremely fast) and has influenced how we eat and we don't even notice it!  But to be frank, this industry is only 50 years old. It's actually an amazing case study of scaling a premium product with huge externalities and we can compare this to similar things such as well, smartphones and social media.  Another key section in this interview is our discussion on the current climate in food tech Chloe has access to a lot of information and it was nice to get some perspective on what's going on. At the end of the interview, Chloe and I talk about some innovative solutions that she finds promising. Overall, highly recommend this book. I know a lot of our viewers who listen to My Food Job Rocks are interested in alternative protein but broadening your perspective is really important. I find Chole's book super informative from a historical viewpoint and her suggestions for creating a better food system are another potential solution for a better world. As someone who's worked in slaughterhouses, and food tech, and looking into various solutions to solve a lot of these externalities, it was refreshing getting Chloe's insights.

Today my guest is Adam Yee, the podcast host of My Food Job Rocks! He interviews people from the food industry and discusses why they love their jobs and how they got to where they are today. With over 250 episodes and hundreds of blog posts about career advice, Adam's goal is to show that the food industry is full of intelligent, driven, and passionate people. Today, the podcast has been downloaded over 150,000 times and his website has over half a million views, helping those interested in learning more about the food industry and helping other food scientists network and grow their skills. Let's hear what Adam has to say on this episode of Water In Food.  

  Welcome to the My Food Job Rocks Podcast, a podcast where we interview experts in the food industry and learn what they do, how they got there, and insights on the future of food. I'm your host and food scientist Adam Yee. Today we're interviewing Grace Huei Tan, Business Development Manager at Oatside, a plant-milk company. Grace also does projects with Malaysia coffee companies and marketing. So Grace and I have been online penpals for years and I remember she reached out when I first started My Food Job Rocks, but I don't remember why. Over time, we've worked on a few small things together such as a My Food Job Rocks article miniseries where I asked guest students to write their experience in food science from different countries. It's so amazing to finally see her in person. I really enjoyed this episode for a lot of reasons. Grace is exceptional at talking about what she loves to do and you'll learn her really fun journey in the food industry as she has gone through being a celebrity from winning a food competition, to traveling around the world showing people Asian flavors, and now has landed in the marketing field. What I also found insightful was Grace's viewpoint on Malaysia and the food industry and how the country perceives education, careers, and health. You're also going to get a bit more of a deeper insight on Malaysian lifestyle. From the diverse groups that are here, to the delicious food Grace goes out of her way to go. I think what's really impactful is a common thread is starting to bubble up with that a lot of talent leaks out of Malaysia into countries such as Singapore, Australaia, or the United States. Grace also knows where all the good food is in Malaysia so make sure to get a notepad handy when you plan your trip to Malaysia!

Adam Yee, a food scientist, entrepreneur, and host of the My Food Job Rocks!, shares his hot takes on startups, alternative proteins, supply chain, and worldwide travel.   His recent travels have taken him to Asia where he has done some exploring.  He takes some time while in Raleigh, NC to chat with us about podcasting, alternative proteins and the food business considerations when it comes to sustainability. During the podcast, we hear the buzziest of sustainability buzzwords, like "hype-cycle", "greenwashing", and "deep-tech".  Our favorite quote from Adam about his work in the sustainable foods arena is "...we have to believe that we are working for a better future".  This is also a great episode if you want to get some practical tips on how to maximize your networking skills in the age of LinkedIn and other social media platforms.  Please Note: The audio fades in a few places, but Adam's message comes across loud and clear.Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

I'm so excited to have my good friend David Kay on the My Food Job Rocks podcast. David is employee number 1 at Upside Foods, which used to be called Memphis Meats. You may know them as one of the leaders of the cultivated meat movement. As we all know, bringing new technology to the world can be risky so you'll learn a ton of the strategies David has used to what he says, derisks bringing cultivated meat to market I got a tour of the Upside food facility, called EPIC. Before it was bought out 2 years ago, it used to be a grocery store in the heart of Emeryville. When you enter the building, you are greeted with an open kitchen and then David gave me a tour. Upside Foods is working on a bunch of stuff. Though I heard a bunch about them when I was in California, it's nice to see the visual progress. They've found a way to produce any type of meat by developing a robust process to generate cells. By the way, haven't tasted Upsides' stuff yet! Some day. Upside Foods is valued at around $1 billion dollars and is one of the most well-funded contenders in the space. One could say they've always been the tip of the spear when it comes to this industry and it is actually quite interesting to compare Upside with the other global players I've interviewed. The facility can produce 50,000-400,000 pounds of meat a year but that's a drop in the bucket compared to the meat industry. You'll also learn the regulatory framework for cultivated meat and what still needs to get done for this to be commercialized! There's still a lot of work for cultivated meat to go mainstream. After all, it took 9 years for the concept to light a fire but progress is happening. If you're in the weeds for this industry, it's making progress. Most expect the outcome sooner, who doesn't? but for me, the journey in how this technology has been developing has been amazing.

Today I'm interviewing Ratna Juita, a well-being strategist and a TEDx speaker, facilitator, and trainer based in Singapore to talk about mental health and how to avoid burnout. Scrambling to figure out what to do in Singapore, I found Ratna's content on LinkedIn really informative so I reached out and she agreed to be on the podcast. Ratna is a joy to talk to and is very organized in her approach to mental health. In this episode, you'll hear a few exercises that might help you figure out how to control burnout or overworking. Ratna's methods have been presented to a lot of corporate teams so they are legit. Ratna also talks about her own struggles. For example, how she overcame her fear of public speaking after a devastating failure I think mental health is extremely important in this day and age and it's only recently that we are more open about it. Just like physical exercise and rest, our brains must go through the same thing. We talk a lot about big problems on My Food Job Rocks, so having Ratna on is a nice and well-deserved mental break from the existential crisis we go through daily. Coincidentally, we're launching this episode after Mental Health Day. We do this in a rental office in Singapore. Shownotes: http://myfoodjobrocks.com/257Ratna  

On this episode, I have on the creator and host of My Food Jobs Rocks, Adam Yee, to talk about his job as a Meat Application Scientist at Motif Foodworks as well as his podcast. he talks about how he got interested in food science, his journey toward working with alternative proteins, and how/why he started My Food Job Rocks. We also discuss how plant proteins get transformed to become more "meat-like", advice to current and aspiring food scientists, why this field is important, and so much more! For more information on Motif Foodworks, check out their website: madewithmotif.com To learn more about The Good Food Institute, and Food Grads, check out their websites: gfi.org, and foodgrads.com Make sure to connect with Adam on LinkedIn, and follow/listen to My Food Job Rocks on Instagram / Spotify! If you or someone you know is interested in being featured on an episode of the podcast, follow us on Facebook and Instagram, or email me at thegetrichpod@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Sensory science isn’t just tasting, it’s so much more. After all, you have five senses. What about the feel of toilet paper? Or the smell of kitty litter, or the sound of paper crackling. Not only that, but the metrics you use and how you train your panelists all matter when it comes to getting valuable data for your product. Though Sensory Spectrum is a service, I ask Ivy Koelliker, on some tools and tips that either you, the budding food entrepreneur or the food technologist on the bench can use to optimize your prototypes. From cat urine to plant-based meat, this episode has it all. How do these relate? You’ll find out. Special thanks to Kristin Bernardi for not only being a fan of My Food Job Rocks but also reaching out to interview one of many extremely talented colleagues. Why did I choose Ivy? Mainly because her blurb had to do with plant-based meat. Yes, the big secret, I interview people to help me do my job better! About Sensory Spectrum Founded in 1986 by Gail Vance Civille, Sensory Spectrum provides Consumer Research, Descriptive Analysis, Training & Education and on/off site Sensory Services Management. Our research and consulting span a wide range of consumer products and ingredients to include foods, non-foods, packaging, and devices. We have onsite objective panels, consumer quantitative & qualitative research, discrimination testing and data analysis, with experienced sensory scientists trained in project management and creativity to provide guidance and data interpretation to our clients for everything from fuzzy front end research to claims support. About Ivy Koelliker Ivy Koelliker joined Sensory Spectrum in 2010. As a Director at Sensory Spectrum, Ivy manages a team of consultants whose expertise spans a wide variety of consumer product categories and sensory research techniques.  Ivy specializes in food descriptive analysis and training food descriptive panels, and has expertise in statistical techniques, including linking consumer and descriptive data.  Ivy has an M.S. degree in Food Science from Rutgers University and completed her B.S. in Biological Sciences there, as well. She also has a Grand Diploma in the Culinary Arts from the French Culinary Institute. Show Notes How do you describe what you do?: I taste food and I tell people about it Sensory Spectrum Malodor – analyzing and mitigating bad smells Trained Panelists – we hire trained panelists Spectrum Method Training How to taste better?: Remove personal bias, be descriptive, and practice, practice practice. When you practice, taste various different products and be aware of the notes What is the flavor that your company wants? What is the flavor your company wants to convey? Buy top competitor products and see what’s similar and different among them All food companies have plant-based meat divisions What have you noticed about plant-based meat: The top tier companies nail appearance, getting close on texture. Flavor: some are getting close but no one is hitting it exactly. Meat flavors tend to be in the meat broth or mushroom flavor notes. It’s great, but misses the mark National Restaurant Association JUST Egg Did you find out about food science before college?: No. I found out about it during my Masters Rutgers University Culinary School taught me the ways of working and being efficient at work After Culinary School, I decided to get my degree in Food Science and then worked in the sensory lab Dr. Beverly Tepper Food trends and technologies: Sustainability Research Chef Association Griffith Foods Sustainability is a trend Non-traditional Savory options Boba Popsicle Sensory Evaluation Techniques with Gail Civille (owner of Sensory Spectrum) ASTM – Documentation for sensory test protocols Delgado Coffee How do you get into Sensory Science?: Though a degree will give you an edge, some of our people don’t have sensory sciences but you can still get internships or be an analyst. Statistics is very important in Sensory Science Because food is personal, we have to really eliminate the bias of our controls Sensory Spectrum – you can send a quick message  

Think about how many plants there are: hundreds of thousands of different species. Yet when you look at plant-based meats, nearly all are made of one or more of just three of those plant species: soy, wheat, and pea. And there’s good reason for it: those plants are relatively cheap and plentiful, they taste good, and they function quite well as alt-meats under certain conditions that have been studied at length.  But what if it were possible to make meat alternatives with a different species than one of those three? In fact, a species so different it’s not even a plant at all. That’s exactly what Kimberlie Le of Prime Roots is doing. Instead of seeking to build a supply chain for a new kind of plant protein, Kim is creating her own supply chain for making animal-free protein, brewing a fungus called Aspergillus oryzae into whole food meat alternatives. For those of you not familiar, fungi are not plants nor are they animals: they’re an entirely different kingdom of organisms. We typically associate fungi with mushrooms, but mushrooms are just the fruiting body of a fungus, kind of like an apple on a tree. And in fact, most fungal species don’t even produce mushrooms anyway. But back to aspergillus: It’s also known as koji, and humans have been enjoying this particular fungus for centuries in the form of soy sauce, miso, sake, and more. But rather than using it as a processing aid, Kim’s start-up Prime Roots is simply using fermentation to collect the biomass of the fungus itself and turning it into animal-free meat.  As you’ll hear, the idea for the company came to Kim while in a college course. Three years later, she’s now raised millions of dollars, is operating a 12,000 square foot production facility, and has already released a flagship product, bacon made from koji. So enjoy this wide-ranging conversation with an entrepreneur who’s betting that the next big thing in plant-based meat isn’t going to be plants at all. If Kim has her way, just maybe the next big trend among advocates for local, artisanal protein won’t be farm to table, but rather will be fermenter to table, with Prime Roots brewing the way forward.  Discussed in this episode: Prime Roots job openings Rebellyous Foods CEO Christie Lagally’s thoughts on plant-based meat industry Paul’s thoughts on just how much alt-meat is out there. My Food Job Rocks podcast interview with Hodo Foods CEO Minh Tsai Past Business for Good episode with Perfect Day’s co-founders Quorn mycoprotein products The Choice by Edith Eger Pathfinder family planning efforts

This episode was recorded when I was still living in the Bay Area! This was planned to be another podcast but things fall through. I always had this episode in the back of my mind one, because Nona Lim is just a really cool person, but also her story showcases the tenacity and perseverance of an entrepreneur. We do this outside in Marin County I would say around August 2019, wow, such a different time where you can go outside, and talk to people with a cough, which Nona Lim has in this interview. I remember it was such a beautiful day by the sea. Nona was around the area after speaking with a mutual friend so I brought my gear, planted it in the middle of the plaza, and recorded. So a disclaimer, this has some background noise. This is a short episode because we’ll be having a Podcast Showcase later in the week. Tuesday or Wednesday. This will be the After Animals podcast hosted by Ulara Nakagawa and Sharyna Krishna Prasad. I let Ulara borrow my equipment during the Cultured Meat Symposium to talk to an eccentric Japanese cell-based meat scientist. This is a short episode, so after about 20ish minutes, after the episode, I’ll give you an update on my life and an update on the future of My Food Job Rocks. Enjoy the episode. Show Notes Robyn Rutledge Why did you name your company Nona Lim?: Easy to pronounce, and gets to the point LaraBar was a last-minute name Lara Bar sells to General Mills I started in Singapore, did consulting in London, and move to the Bay Area I started a meal kit business but it wasn’t the right timing Then a detox online business How does Fencing help you with business?: The hustle and the stress honestly. You’re worried about your competition but you have to shut it all out. Competition makes you go into winning. For Business, you might not want to set high goals. Risks and comfortability: Accept the fact that it may not be successful and all you have to do is to enjoy the journey. You should want to do it, but it might fail. In 2019, there’s a lot of money (some still argue that there still is) raising money, unfortunately, has an expectation How did you start Nona Lim?: After the detox/ meal kit program, I thought of what food I enjoyed? Noodles. Whole Foods was interested so I created rice noodles and bone broth before bone broth got big I since learned to pace the innovation because some people can’t understand it If you have a  bunch of resources, then you can invest in earlier projects but without money, it might be better to catch tailwind Dave Chang Is it hard to get funding?: It’s mainly timing but it’s always hard Serial founders have it easy to get money What is the best way to grow a food company?: Depends on what you want in life. Some people want to grow it quickly, or a lifestyle business, or even serving the next generation Some categories are faster than others What’s next for Nona Lim?: We pride ourselves on being at the forefront of innovation. We tend to be the thought leaders in Asian food, especially in the fresh area Any advice in starting a food business?: Don’t. Just kidding. Think product. Multiply three to four time the funding and timing What would be your first hire?: It should complement your skillset. If you are good at technical, do a first hire in sales Contact me at Nona@nonalim.com

When looking at the fields of science, Food Science isn't typically the first career of interest for those wanting to delve in that area. For most, it is more customary to look into the fields of Biology, Physics, Chemistry, Social Science, etc. Adam Yee, founder of Better Meat Co. and the podcast "My Food Job Rocks," is an advocate on why Food Science should be fully considered when choosing a path in the sciences. In this podcast, listen as Adam Yee recounts how he made a successful career as a Food Scientist, and his tips on how you can do the same! Take a look at the link below to check out his podcast! https://myfoodjobrocks.com/

Yuki Hanyu is the CEO of Integriculture, a rising Japanese biotech startup that recently raised $7.4 million to take cell-based protein production to the next level, globally. He’s also the founder of the Shojinmeat Project, a community of home-made cultured meat growers and enthusiasts. In this interview, Yuki shares with us what space travel, Japanese manga (and anime) and lab-grown meat have in common for him.Integriculture’s website: https://integriculture.jp/?locale=enShojinmeat Project’s website: https://shojinmeat.com/wordpress/en/My Food Job Rocks website: https://myfoodjobrocks.com/Cultured Meat Symposium website: https://2020.cmsymp.com/Music interlude created by Lee Rosevere.Support the show (https://www.afteranimals.com/support-us)

Today's episode is with Jaime Snydel, Founder of Simplified Superfoods. A direct to consumer smoothie pack business where you can enjoy a delicious smoothly with just ice, fresh fruit, and a pack of Simplified Superfoods. After the pandemic hit, I started to post in a few food startup groups if they’d like to be interviewed. It was my impulsive way of giving back. My Food Job Rocks now does have a bit of a barrier of entry just because I get so many PR inquiries so this was an opportunity to ask businesses who might not have made it, about what’s going on in their world. So I have a couple of interviews where I talk to businesses that are a bit new and interview them. This is one of them and I learned a ton from this. I think it’s always refreshing interviewing people who’ve just started because the idea of how they started and what resources they use is just so fresh in their head. One of the most valuable things in this interview is where Jaime talks about her time in the Hatchery, one of Chicago’s best food incubators. If you’re thinking of starting a food business, you might want to think of looking into resources such as this one. This episode was also recorded about 3 weeks ago so Jaime tells her side of how the pandemic is affecting her business. Sponsor for the Episode: WeStock Grocery is changing daily due to the current environment and we know it is an uncertain time for your brand. At WeStock we are working to help our brand partners continue to grow even now. WeStock streamlines the request process providing your brand with consistent retail leads and gives you the insights needed to grow your business. Learn more at WeStock.io and use promo code MyFoodJobRocks for 25% off your first year. Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I make smoothies We sell sachets and bulk bags that have all the powders How do you know about health?: Education is powerful. What I eat helped me get out of the hospital multiple times Mark Hymen When did you start to be an entrepreneur?: I started in Trunk Club based in Chicago. After it got bought out, I didn’t know what to do next. People started to ask me about smoothies so I started making smoothies The Hatchery - Incubator Fancy Food Show How to Start a Food Buisness – Hatchery Worboy’s Design in Denver My Food Job Rocks: When you’re small, you can interact with the people who buy your product and I feel like it’s important. The community of people in food is always willing to help| How are you dealing with the pandemic?: It doesn’t affect me too much What trends are popping up iin your sales?: Immunity How do you make a peanut butter and jelly smoothie?: Chia/Hemp, Almond Milk, Spnaich, Frozen Strawberries, Peanutbutter For Spinach: Steam first, then freeze Vitamix Ninja What is one piece of advice for someone who wants to start a food business? : Everyone in this space is a copetitor not a competitor Instagram: @simplified_superfoods Jaime@simplifiedsuperfoods.com    

After the pandemic hit, I started to post in a few food startup groups if they’d like to be interviewed. It was my impulsive way of giving back. My Food Job Rocks now does have a bit of a barrier of entry just because I get so many PR inquiries so this was an opportunity to ask businesses who might not have made it, about what’s going on in their world. So I have a couple of interviews where I talk to businesses that are a bit new and interview them. This is one of them and I learned a ton from this. I think it’s always refreshing interviewing people who’ve just started because the idea of how they started and what resources they use is just so fresh in their heads. Today we have Michael Mitchell, from Acari Fish. This is a bit of a short episode but it brings some interesting perspectives. How do you turn trash into treasure? In this case, Michael shares with me the devil fish of Mexico and how he found an opportunity to turn it into Jerky. Properly named, El Diablito Jerky. I also found it fascinating the global political confusion when it comes to selling catfish products. Enjoy! Sponsor for the Episode: WeStock Grocery is changing daily due to the current environment and we know it is an uncertain time for your brand. At WeStock we are working to help our brand partners continue to grow even now. WeStock streamlines the request process providing your brand with consistent retail leads and gives you the insights needed to grow your business. Learn more at WeStock.io and use promo code MyFoodJobRocks for 25% off your first year. Show Notes El Diablito Jerky Armored Catfish Big Ideas Social Venture Competition Global Social Venture Competition Vietnamese Catfish FDA controls all seafood USDA actually controls catfish How did the pandemic affect your sales?: It canceled sales plans usch as demos but luckily we have a shelf-stable products We're also trying influencer channels: We’re testing keto/gluten-free fitness influencers What advice would you give someone in the CPG industry?: Keep battling. There’s a lot of challenges. The community for the Startup CPG community is extremely well-connected Naturally Network Webinars Acarifrish.com Follow us on Instagram and Canada Article at the end of the episode

For those of you who don’t know Gary Nowacki, he built TraceGains, a very popular supply chain management software that allows you to digitize your documentation. For those of you in product development, you can see how useful this is. But TraceGains does so much more than just digitize paperwork, it’s a network, so it becomes valuable when it comes to understanding how to navigate through the pandemic. You’ll learn a lot more about TraceGains during this interview. Learn about how Gary found the opportunity of digitizing the spec sheets, about how Gary transitioned from programmer to Sales Manager, and also some sage career advice on how to find what you’re good at. It’s more about doing something than saying something. Also note, My Food Job Rocks has had several collaboration opportunities with TraceGains. I was a guest on Gary’s own podcast where he interviews experts in the food industry, I’ve had the VP of marketing Mark Simony, and we've collaborated on several guest posts. Collaborations with TraceGains Adam Yee on Gary’s podcast – CtoC podcast VP of Marketing - Mark Simony on My Food Job Rocks Blog Post -  The Seeds Have Been Planted For Meat and Dairy Alternatives Blog Post -  The Five Biggest Mistakes in Product Development Blog Post -  Sustainability is Here to Stay Blog Post - Consumers Support Stronger Supplement Regulations Blog Post - Top Five Food and Beverage Trends for the New Year Show Notes What is TraceGains?: We’re a software company and connect ingredient and packaging suppliers. We are supply chain management software and we’re increasingly expanding our platform. Before TraceGains, people were using faxes, emails, etc. Now, everything is digital and we found an opportunity there Why did you look into food? Was that your industry?: I was in the ERP/shipping tracking business and most of my clients were food. We felt the world needed supply chain trading When did you know that you were gaining feedback: consistent praise that their product solved a lot of problems. Crossing the Chasm book Early Adopters David Benzaquean – Ocean Hugger Foods Sushi Best chicken nugget on Food Network - plant-based hybrid nuggets Barry Nalebuff – Honest Tea co-founder Seth Goldman Mission in a bottle Why Does Your Food Job Rocks?: I really like to build things. If you want to build something, you need to make something truly exciting and can build things in a unique way. What about Pandemic stuff?: We did a survey with our customer base. We asked how this pandemic affects your business 18% of our customers believe this is neutral 11% have a negative effect 71% has a positive effect The negative effect affects companies in food service and selling B2B significantly Small Companies are doing pretty fine but startups who just started might be getting crushed. Some small companies are getting 600x orders but the small companies can’t really fulfill the order. Elaine Watson article about data and plant-based products Impossible Foods Recent Raise It’s always good to have a job in food because people have to eat Helen Timothy We acquired a company in the dietary supplement space and I’ve been getting a lot of media inquiries about that Health Notes What you’re Feeling is Grief This is a Human Tragedy What advice would you give people in the food industry?: Really reflect how consumer behavior has changed. Look at your stock and evaluate Where can we find you? Tracegains.com My podcast is called CtoC or Conception to Creation email me: gary.nowacki@tracegains.com

Today we interview David Chan, Watter Resource Control Engineer by day, and creator of Nichijou Ramen by night! So before I got a full-time job at WeWork, I was thinking of launching a new podcast that was a lot less in formality and structure. Now, I don’t have the time, but I have a bunch of interviews that are amazing, but aren’t the common My Food Job Rocks structure. However, they are all super valuable, and I always think: would this ruin My Food Job Rock’s consistency? But then I think about the fact that this is my platform and I can do whatever I want. So You’ll find more experimental podcasts from old interviews in the future. I met David through an after-work group called Side Hustle Wednesday and we connected instantly because of our weird love of food. David is actually a civil engineer but he is obsessed with ramen. So the question is always “well, is he going to go full time into ramen?” And the answer is, you don’t have to! You don’t have to go all in to showcase your passion and that’s what I wanted to capture with David. You can have a perfectly fine high paying job and work on your craft. This is what I did with podcasting and my life is more fulfilling because of it. So not only how you’ll learn how to improve your passionate craft, but also tips on being yelp elite, social media strategies, and a lot of cool facts about ramen! Thank you to Jenise Vu for connecting us through her group Side Hustle Wednesday in Sacramento! Enjoy! Show Notes @nichijou.ramen Yelp Elite UC Davis Buca De Bepo My Sister introduced me to ramen Reddit Ramen Ramenheads Serious Eats Food Labs VP of Sun Noodle Kenshiro Ramen Lab Restaurant Social Media Strategies: Follow the right people, post consistently, own the market Shio Ramen – pure ramen Miso ramen – miso ramen I’ve done popups at New York, Portland and California Derek Siverrs  Franks Kafka Ryujin and Raijin in Sacramento Favorite Ramen: In Japan Motonashi Karoke Nichijou.net What’s next? More about techniques. For example. Bowl physics 5 components of ramen Soup Noodles Tare (seasoning) Oil Toppings Always Serve Yourself First 2 Tablespoons of Salt

Since this podcast is unscripted, I don't have a giant paragraph of text and complex show notes. To summarize the first 10 or so minutes: My excuse for not posting an episode is because I was playing video games all month Thanks to a few people, especially Karen Lee and Shahram Shafie for the warm welcome to Austin, Texas. It shows that you never know who'll reach out when you tell everyone on the internet you're moving My Food Job Rocks will probably end this year but Adam Yee podcasting will probably still happen Why Hampton Creek/JUST is a great example of the issues with bad publicity and what to do when it happens More writing. More advice on the food industry, more deep cuts about the ugliness of business  You probably won't change your ways unless something tragic happens Links Original Business for Good Podcast Shownotes for this episode Hampton Creek Bad Press JUST Good Press (2 years later) WeWork Food Labs and Adam is a Serial Entrepreneur I guess Life is about moments, not years    

If you haven’t listened to episode 200 part 1, you can find it at myfoodjobrocks.com/200Wow So the past three weeks looked like this: I drove from Sacramento to Texas, met some friends in Los Angeles and Phoenix, and then flew to New York. Met up with my friend David Despain in long Island and then the next week, had an orientation in New York with my Friday getting familiar with the brand new Food Labs in Austin Texas, in the SXSW Center, my new home. There’s a ton of things planned, and I am thrilled to see what happens. For the second part, you’ll get a lot of the same as part 1. You’ll get aspiring new companies, inspiring past guests and everything in between. You can find timestamps on who’s on this section at our shownotes: myfoodjobrocks.com/200Wow2 So enjoy this live recording of the 200th episode at My Food Job Rocks. Thank you Alyssa Pizzaro from the San Francisco We Work Food Labs for the space. If there are any audio quality hiccups, let me know but keep in mind, that some things are out of my control because it is a live recording. But first, here’s a note from a guest who couldn’t make it because she was in another state, Katie Jones from the Food Heroes Podcast. [Timestamp: 1:40] Eleana Hsu – Koji Related Food Products [Timestamp: 3:25] I met Elana the week before this event at a house party hosted by Phil Saneski and friends. Elena will be leaving her job soon to start her own Koji company. Learn a  bit about the Koji world, where it comes from and what common foods it grows on. Learn also how to make your own and the types of experiments to explore further than soy sauce. My Food Job Rocks – You have to do what you love Sohail Nadepour – A La Carte Connections [Timestamp: 14:20] I met Sohail through a mutual friend, a college friend who’s not even in food science. Ken just happened to be in the same company as Sohail and one day they talked about passions. Sohail told him about food science and the first thing that popped up in Kendall’s head is me! After helping Sohail network, he ended up working for Rachel Zemser which is allowing him to start his food science career. Sohail is a really awesome example that it just takes one person to change someone’s life for the better and it makes me feel amazing. This short segment is the sole reason why I love doing the podcast and talking to people so that they too can have a career in food. My Food Job Rocks – Despite having the temptation to eat my products, I get to be creative. Amanda Drexler – Product Developer at CCD Innovation [Timestamp: 3:25] Next up is Amanda Drexler, an alumni from Cal Poly who just graduated this year. Amanda works at a consulting firm in Emeryville and for her first job, she’s gotten a lot of interesting projects. Because she's fresh out of college, I thought it would be a great opportunity to ask how she got her job. We give a shoutout to one of our favorite Cal poly professors too My Food Job Rocks – I can see a product from the first stages to the end Lauren Joyner, Founder of Loca Foods [Timestamp: 30:15] We catch up with Lauren Joyner and a lot of things have happened since about thirty episodes ago. Lauren found a manufacturer, will be launching a new formula, and Loca is growing. It’s so exciting seeing your friends grow so fast in this industry. Lauren also brought a friend, Lindsey, founder of Food-La-La who made these really interesting savory macarons. They are artistically made very well and the flavors are extremely well balanced. We do a live audio tasting with these macarons and they are really good. My Food Job Rocks – Connecting with people in the space that care deeply in what they’re doing Rachel Zemser – Consultant at A La Carte Connection [Timestamp: 38:55] We also catch up with Rachel Zemser, who had a kid! And now she’s learning a ton on taking care of a little human. The great thing about Rachel is that she can control her schedule. Well, sorta. Rachel also announces that she’ll be on TV in the very near future, which is super exciting. My Food Job Rocks – Every job I’ve ever had as a food scientist was fun and exciting Ellice Ogle – Food Safety Consulting Tamdem Food [Timestamp: 45:50] I think I met Elice at an IFT event, but not sure. I see her often in a variety of events in the San Francisco area. She’s a hustler, for sure. Elice recently started her own company and I asked about how she likes it so far. Lots of talk about startup life here My Food Job Rocks – I love food and meeting people who love food Darryl Neal – Podcast Host of Beer Talk Now [Timestamp: 49:00] I met Darryl at an IFT event. Definitively. I had such a good talk with him the first time I met him, he took me out for beer and we talked for hours. At the end of the night, he wanted to do a podcast and started…6 months later! But every time I met him, it reminded him to start step by step. Eventually, he started Beer Talk Now and it’s so amazing seeing his creativity flourish because of this little project. Darryl also had a kid! So congrats to Darryl! My Food Job Rocks – It’s fun to see people get engaged in food safety. Phil Saneski – VP of ReGrained [Timestamp: 55:30] Last but not least, is Phil Saneski, who’s been in two episodes, one where he was an intern at Rachel Zemser’s company and then last year with ReGrained! Phil and I have helped each other out throughout the years, with business, charity events, and other super fun stuff. Phil has been one of my greatest supporters and one of my best friends throughout my time doing My Food Job Rocks and I can’t thank him enough for his support. With some final introspection thanks to Phil’s question, I think this is the perfect ending interview for the night. My Food Job Rocks: Self-explanatory I’ll be taking a creative break from the podcast and will start again with episode 201 at the end of the month. Regarding the future of My Food Job Rocks, all I can say is that I’m seeing the end. I love podcasting, but I think theirs is much more to do than just My Food Job Rocks. There are many many other projects I want to explore using this platform. Because I don’t want to be known as the guy who does My Food Job Rocks, but perhaps the food scientist who does podcasts. But who knows? Like I told Phil, I don’t like to think that far. If I thought far, I would have never have ended up with a  podcast, or starting a company, or working in a beautiful building in Austin, Texas but I’ve learned that doing these things have made my life exciting! I’m just an average person with an average podcast but the people I’ve helped are special to me and perhaps that’s all you need to do something great. Again, I can’t thank you enough for listening to My Food Job Rocks. Whether you’ve consumed all 200 or just this episode, it really means a lot to me that you chose this podcast to listen to. Thanks for joining us, I’ll see you next time on My Food Job Rocks  

Welcome to the 200th episode [part 1] I’m your host and food scientist, Adam Yee and you are listening to episode 200, where I interview a couple of dozen people about their food jobs. The party was super fun, a lot of my friends showed up and I loved interviewing them. You’ll get a variety of different guests. From young entrepreneurs to seasoned veterans, to people not even in the food industry. You’ll hear from some guests from past episodes as well, to see an update in their life. I’m so amazed that this little project could garner so much support, I don’t need to tell you this, you know. But thank you for supporting My Food Job Rocks. We have so many interviews that I have to split it up into two parts. Because I’m moving to Austin Texas and have a bunch of traveling to do before getting started at my new job at WeWork’s Food Labs, I’ll be launching the second part, next week. You can find timestamps on who’s on this section at our show notes: http://myfoodjobrocks.com/200Wow So enjoy this live recording of the 200th episode at My Food Job Rocks. Thank you Alyssa Pizzaro from the San Francisco WeWork Food Labs for the space. If there are any audio quality hiccups, let me know but keep in mind, that some things are out of my control. Let’s first start with a small message from Nicole Gallace from episode one and one-oh-one, who couldn’t make it. [Timestamp: 2:00] David Sheu CEO and Co-founder at Bear’s Nutrition [Timestamp: 2:30] A milk-based nutrition shake for kids. It’s been formulated by a certified child nutritionist and has funding from the American Milk Board. Thanks Brian Chau for inviting him. [Timestamp: 2:30] My Food Job Rocks -  I get to see the happy look on people’s faces when they try my product Geof Lambert from Sierra Nevada Farms [Timestamp: 9:18] Geof messaged me on facebook to see if he could use Better Meat Co products to enhance his pork products. He happened to be at the Salesforce event down the street so thanks Salesforce for bringing Geof to the event.  I mention a previous guest’s business, Crowd Cow that got Geof interested. My Food Job Rocks – I can meet with people who are passionate Jenise Vu  Founder of Side Hustle Wednesdays - Not a Food Company, but a friend in Sacramento [Timestamp: 15:15] Jenise drove all the way from Sacramento for this event and she’s not even in the food industry. Though she isn’t in the food industry, we’ve been kindred entrepreneurial spirits in Sacramento. She’s been a great person to bounce ideas and make tough decisions. We talk about the decision to move to Austin and what’s going through my head by doing this. Jenise has done some amazing things in Sacramento and I’m very proud of her growing into the mature entrepreneur she is today. We also talk about David Chan. I’ve interviewed David for a future episode, but you can check out his Instagram @Nichijou.ramen Michelle Flood Del Monte Manager [Timestamp: 26:00] I met Michelle at NCIFT as she and Erin were spearheading the NCIFT New Professionals Organization. I’d say it’s one of the most active groups in the IFT section. Meeting people who are around your age is super important especially professionally and I’m so glad to have been a part of helping them grow and I hope the people listening to this portion is that you can be like Michelle and start a young professionals organization. It just takes a small group of passionate individuals. My Food Job Rocks – The people, the company. I get to travel and I love the people. Relaxed atmosphere and Brian Chau CEO of Mycokind [Timestamp: 32:28] Brian Chau has been one of the most vital connection I’ve made in California and it started off with a mutual friend/roommate, Cory Yee. Thanks Cory! Brian and I have had super interesting career journies with different pathways and different perspectives so we always share the challenges of food entrepreneurship. Without Brian, I don’t think I could have survived as a food consultant. Anyways, Brian explains my new job at WeWork quite well, probably better than I would talk about it. Brain recently started Mycokind, his dream company. Can you guess what he sells? Innovative mushroom products! Brian will also be persuing a Phd soon so though our paths diverge, well, your paths never really diverge if you’re in food. Like me I guess, Brian’s journey is super diverse and you’ll be amazed in what he’s accomplished. Hear also, a rant about communicating food science to food businesses. My Food Job Rocks – Going back and humanizing the food component – It’s not just sterotypes, food humanizes Gesina Beckert  Partner Development at Fairtrade USA [Timestamp: 45:50] I met Gesina at Naturally Bay Area about two months ago and have been seeing her a lot over a short period of time. I love this because Naturally Bay Area has been a huge supporter in what I do and I really enjoyed supporting them. I’ve gotten a  ton of legitimate and powerful connections through the Naturally network, and from what I hear, Austin has a very big one. We talk a bit about Fair Trade and the fun Naturally Bay Area. My Food Job Rocks – I can connect people in distant countries and get them into the discussion Andrea Zeng Chocolate Technologist in Ghirardelli [Timestamp 54:31] Next guest is Andrea Zeng, a friend I knew since high school, someone I begged to interview at Lundberg Farms and we once in a while, keep in touch. Currently, she’s a chocolate technologist in Ghirardelli in the Bay Area. Andrea has always had a goal to work at a well-known chocolate company making new flavors and she did it. I too, had a goal and did it, but then I didn’t do it. So I talk a bit to Andrea about how it felt to achieve your dream, and to try and find something new. I ask Andrea how to become a product developer in something you love, and we both give some awesome advice. My Food Job Rocks – I get to work in a chocolate factory every day

Adam Yee is a passionate food scientist who develops food products ranging from protein bars to plant-based meats and who, in his spare time, hosts the well-known podcast “My Food Job Rocks” that just recorded its 200th episode.  Web: https://myfoodjobrocks.com/ Email: podcast@myfoodjobrocks.com LinkedIn: https://www.linkedin.com/in/itsmeadamyee/ Instagram: https://www.instagram.com/myfoodjobrocks/ Facebook: https://www.facebook.com/myfoodjobrocks/ Twitter: https://twitter.com/myfoodjobrocks   To learn more about Aigora, please visit www.aigora.com

Jane Miller is a food industry executive with experience ranging from high growth start-ups to Fortune 500 companies which includes companies like PepsiCo, Frito-Lay, Bimbo Bakeries, Heinz, Rudi’s Organic Bakery, and now Lily’s Sweets. What I love about Jane is her transparency and clear explanations on the complex questions I ask such as how to build a network, how to climb the corporate ladder, and how to not quit a job I think it’s because she also has an awesome career advice blog. We get into an interesting discussion about writing, and how it might improve your career and your life. And writing doesn’t have to be a blog, perhaps just a notebook will do. About Jane Miller Jane Miller has 30-years of executive experience in the food industry. She has worked with both start-ups and Fortune 500 companies. She is also the founder of Janeknows.com, a career advice website geared towards young leaders starting their careers. Jane is the author of Sleep your Way to the Top (and other myths about business success), a sassy business book targeted at Millennials. Jane is currently the CEO of Lily’s Sweets and has held several other CEO roles in the natural and organic industry, including Rudi’s Bakery, ProYo High Protein Ice Cream, and HannahMax Cookie Chips. Over the course of her career Jane was part of an executive team that brought Hostess out of bankruptcy, worked for HJ Heinz as the Chief Growth Officer and then the President of the UK & Ireland Division. She also ran the Western division of Bestfoods Baking. Jane spent the first fourteen years of her career at PepsiCo, where she rose to be the President of the Central division of Frito-Lay. Jane currently serves as a board member at the University of Colorado Leeds Business School and Eldorado Springs Artesian Water. In 2013 the Denver Business Journal named Jane the Lifetime Achievement Award Winner for her work mentoring young professionals and start-ups. Her other honors include the Boulder Chamber of Commerce’s Women Who Light the Community Award in 2015 and the Naturally Boulder Industry Leader Award in 2016. In 2015, Jane established the Jane Knows Scholarship Fund at Leeds supporting students who are the first in their family to go to college. In 2018, Leeds recognized Jane with a non-alumni service award. Jane has a degree in Russian Studies from Knox College in Galesburg, IL, where she received a 2017 Alumni Achievement Award. She earned her MBA degree from Southern Methodist University in Dallas. Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes When someone asks what you do for a living, what do you say?: I run a no-sugar added confections company What’s Lily’s:  we sell delicious tasting no-sugar chocolate Cynthia Tice – Founder of Lily’s We are going through a rebrand and are launching new SKUs like chocolate peanut butter cups What’s the history of Lily’s?: They got an account at Whole Foods in 2012 and grew a lot thanks to keto. We’re very popular with keto. When does a company need a CEO?: To fix something or to fulfill a skillset Who was your first hire?: I had a team consisting of head of Ops, head of Sales, head of marketing, and other things It’s very important to create a backbone to deliver a lot of value. You need processes in place if you’re hypergrowing How do you find A-players and how do you hire them to run a small company?: I knew my A-players very well. Reputation matters too. Always be out there and network. Since food is a collaborative effort, it’s not as hard as you think What’s your favorite networking tool?: Naturally Boulder and a lot of Naturally events Naturally: Bay Area, Chicago, Boulder How to get comfortable with networking: Everybody is interesting. Be confident and not be shy Did you ever think you’d be in the food industry?: I have a Russian major and I wanted to be a lawyer Though I got rejected from Frito-Lay at first, I got accepted a year later How do you progress?: You want to grow as a person and you have to do risky things and you have to be comfortable with change and growth Lily’s career: Frito Lay Kraft-Heinz Bimbo Bakery Rudi’s Hain’s Celestial Proyo HannahMax Cookie Chips Lilys Chocolate Jane Knows Blog – my second passion is to mentor the next generation of leaders. It’s not scaleable on a one-to-one basis Writing things down helps a ton and helps refine what you do and how you think My Food Job Rocks: I can’t wait to start work every single day Food Trends and Technology: The plant-based movement and how it’s affecting our food system Also how do we make natural and organic foods accessible to everyone? What is the biggest challenge in the industry?: Making great food affordable in the business perspective. Big companies require big changes and it can be slow What is one thing in the food industry you’d like to know more about?: Sustainability and innovative packaging PAC Expo – no sustainable packaging Book recommendations: Sleep your Way to the Top: And other Myths on Business Success Book about Mt. Everest – Into Thin Air Wild by Cheryl Strayed Tiny Beautiful Things Any advice going into the food industry?: Pick a company that’s lied up with your values, work hard, be adaptable, flexible, and have some fun. Where can we find you for advice?: Janeknows.com LinkedIn: I post more about Lily’s

Scott Lerner started his career in the military, then jumped into an MBA, then in toilet paper, then food companies, then founded his own sparkling beverage company. And has been a CEO for multiple high growth startups and with that, tons of unique experiences to help you think differently and grow better. Since this episode is a long one, I’ll keep it short, you’ll get tons of advice about growing a world-class network and how to navigate the crazy waters when it comes to growing food businesses. I ask Scott some really challenging questions when it comes to finding good people and making tough decisions so I hope you enjoy this episode as much as I do Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes When someone asks what you do, what do you tell people?: I’m the CEO of farmhouse culture. I’m paid to run this company You’ve had multiple CEO roles. What does CEO mean to you?: The responsibility to have the final say on any decision. The CEO’s role is to first recruit the best talent and be the quality control person How do you hire the best people?: Later in my career, I’ve created a great network. When I work with great people, I hire them. I also like to “date” prospects. If I could spend some time over the course of weeks with them, I get to learn more about them. How do you meet people?: Trade shows work. I’ve also taught Entrepreneurship in Northwestern and I tell people to talk to people when you’re on the plane or even at tasting booths. I have a  goal to meet people in the industry. LinkedIn helps a ton too. Pepsi ConAgra Did you ever think that you’d get into food?: Not really but after my MBA, I was interested in CPG Kimberley Clark: Toilet paper company Marine Corps ConAgra Foods. Managing the Parque Brands – Margarine Why did you jump into your own company?: I worked on Naked Juice and then I had an opportunity to start a company. Solixer, a sparkling water with a splash of fruit juice wand botanicals. It was in 2008 but it was hard because the Beverage is super competitive. What was the most shocking thing about starting your own company?: You have to do everything. In the corporate world, you don’t even know how the product is shipped. Then after your job, you kept on jumping into CEO roles Tell me more about Farmhouse Culture?: Brand was started in 2008 by Kathrine Lurker. She was doing it on her own for a while and then brought on more investment. I came in when the company was plateauing, which is usually the case with new leadership. I like fixing things and I like having a gun to my head We’re now pruning the bush with getting rid of old products. We’re also rebranding and launching things like chips. I joined the company because the brand is super strong. Gut Shot Hard Things About Hard Things How do you transition in certain stages?: If your team is comfortable, then they’re losing and you have to make them uncomfortable to get them to grow How did you go into the Marine Corps?: I was recruited during college. However, I knew that it would be beneficial no matter what. My Food job Rocks: I love doing 100 different things because all of the things are interesting. For food, it not only gives you instant gratification but also to help the planet. With this company, we provide healthy food too, which is a plus. What type of trends are you noticing?: There’s a ton of new, healthy products but it’s hard to communicate to the consumers Most advocates are becoming food producers Plant-based meat is getting huge but is it healthy? Do you have a  favorite book?: I don’t read much, but I get a lot of my information from posts and conversations. I’ve read my share of books. I can get information from everywhere, even Shark Tank Any advice for anyone who wants to go into the food industry?: dabble in it. Go to a company and ask “hey can I help you out?”. Find out what you’re passionate about. Where can we find you for advice?: Hit me up through LinkedIn or Farmhouse Culture’s website. TERP1302 instagram The world doesn’t need another granola but you need to be different There’s not any more rocketships to land on, it’s competitive

Episode 4 - “Your career is also a research & development process, if it doesn’t work out, you can use your learnings for the next one.” Adam Yee started out his My Food Job Rocks podcast as a passion project while working at a 9-5 and has now turned it into his main career. In this episode of Asians Redefining Their Success, you’ll hear about how Adam gained enough confidence to pursue food (hint: he cooks a delicious duck and would make food for his friends every week in high school), how he developed a mindset to get past the fear of ‘failure’, and how he has redefined success for himself after quitting a startup founder role.We also talk about the best way to find our mission in life, how to make time for side projects and the different ways you can get started right now no matter what career you want to go into next.   This framework is really GOLD, don’t miss it :)Resource Links:A Beginner’s Guide to Food Science On Failure: What I Learned Losing a Million Dollars book  Career Book Recommendations:Be So Good They Can’t Ignore You by Cal Newport Anything You Want by Derek Sivers Creative Confidence: Unleashing the Creative Potential Within Us All by Tom Kelley Adam’s book recommendations list  Reach out to Adam:WebsitePodcastLinkedinEmail: podcast@myfoodjobrocks.com Quotes:“Taking action towards building up your dream career is very much like planting a metal rod in the desert everyday and hoping lightning strikes”. With one rod, you have a less of chance. But thousands of rods? There’s a high chance that lightning will strike one of them.”

Learn about how Renee Dunn from Amazi Foods fell in love with Uganda and how she found the company, pretty much by accident. But the real gem in this episode is getting into the thick of importing products from a different country. Renee established and built up a relationship with a person producing products in Uganda, but after some difficulties in communication and product delays switched to manufacturing their own facility. What are the pros and cons of having another company create your product? Especially if it’s in another country? You’ll find out in this episode. Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes What do you do?: I work directly with farmer’s groups in Uganda to sell their products What are your products?: A jackfruit chew, a plantain chip and papaya strips Our most popular SKU is a salted olive oil plantain chips Gonja Crisps Amazi – means water in Uganda. It was originally a different name it was busy How did you found Amazi?: I studied abroad in Uganda. I first went in middle school. After going through being a yoga school manager, I quit and went to Uganda. I was asked if I had a booth in this Agprenuer event and made a company. Connected with someone who could sell products and went from there However, we are now building our own factory Why did you decide to build your own factory?: The lack of accountability and control and timeliness built up and we’ve decided to create a facility My Food Job Rocks: The business I created is a form of self-reflection Food trends and technology: Jackfruit is trending People are buying things based on what they stand for but the product must be good What is something in the food industry you’d like to know more about?: Technical Background Global Entrepreneur Summit in the Netherlands Social Impact Accelerator SEED SPOT Do you have any books you recommend?: I don’t really read business books but I get things via podcasts. How I Built This Ben and Jerrys Episode Delighted By Hummus – McKenzie Delighted By Food Podcast 5 Minute Journal Conscious Capitalism The Compound Effect The Power Of Habit Amazi Foods  

When you think of Mars, you might think of chocolate or pet food but have you ever thought about the important role Mars has on Food Safety? In fact, Mars recently launched a brand new, state of the art global food safety center right in the heart of China. Within this center, Mars employs top scientists to solve the world’s pressing food safety solution innovations including research on mycotoxins, pathogens and traceability Take a look at not only the Global Food Safety Center’s amazing technology, but also their amazing scientist and learn how Guangtao Zhang got into food, by taking the skills he learned in the pharmaceutical industry and applying it to food safety innovation. Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes Mars’ global food safety center located in China We feel that China is so central to the world, we had to put it in there Mars sells to China: M and M’s, Snickers, Pet food, Dove Chocolate (dominant chocolate) Spicy Snicker’s Bar Mint flavored snicker’s bar What is the Global Food Safety Center?: Located in Bejing, 3000 sq m facility. Ampitheater that can host trainings and conferences. 30 people analytical BSL-2+ Very powerful analytical capabilities We look into three important areas in food safety research Mycotoxins Microbial Risk Management – Salmonella, E.coli Food Integrity – relatively new, knowns and unknowns in food contamination Also: Soft Tracking and Investigation Ultimately our goal is to prevent microbial incident How to reach Mars: marsGFSC.com How did you get int food safety: I started as a chemistry major focusing on inorganic materials. My academic background gave me a huge amount of technical knowledge. Postdoc in Cornell doing pharmaceuticals How do you find drugs?: It’s a very long process. Screening, until you get a hit. Then you do medicinal chemistry by changing the molecule. It can take decades and a lot of money to create a drug. What was your first job at Mars?: I was always in the food safety center. I started out in the analytical lab and now I’m the head of research in food safety Whole Genome Sequencing IAFP conference What is the biggest food safety problem?: Pathogens What is a good piece of advice: If you’re looking for a purposeful, multi disciplined job, this is it. marsgsfc.com or mars.com

I met David Benzaquen, CEO and Co-founder of Ocean Hugger Foods, and his company at multiple different events and tried some of their sushi. As someone who’s in the space, I was super impressed. I’m always impressed with David’s network and because he’s so intertwined within the plant-based industry, I wanted to ask him why he decided to go into building businesses and how can we all can get started creating something impactful. Learn step by step how David built Ocean-Hugger Foods. From building his skillset at Plant-based Solutions to meeting the chef who had this crazy idea to turn tomatoes into tuna, to scaling big enough where they produce in the United States, Europe, and Asia. It’s an incredible story and I guarantee you’ll take something valuable out of it. About David David Benzaquen is the Co-Founder and CEO of Ocean Hugger Foods, a company which manufactures plant-based seafood alternatives to address the overfishing crisis. The company has received innovation awards for its flagship Ahimi product from Whole Foods Market and Sysco, and has been heralded in the New York Times, USA Today, CBS Morning News and more. David has also served as an advisor to numerous plant-based food companies, accelerators and investors. Learn more about his company Ocean Hugger Foods at www.oceanhuggerfoods.com Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes Who are you?: I’m the CEO of a plant-based fish company, Ocean Hugger Food James Corwell - CSO Tsukiji Fish Market – The auction off 4 million pounds of tuna How did you meet James?: I read about him and he launched a Kickstarter campaign I actually reached out to James on LinkedIn. My background was launching and scaling plant-based companies so it was a great skillset We hear each other speak in the conference and went from there Certified Master Chef Ahimi – tomato tuna We sell Ahimi in food services such as restaurant chefs and college and universities Can you describe your history?: I used to be an advocate, but I felt like it wasn’t impactful. I would start measuring marketing campaigns by doing experiments that changed their behavior Bolthouse farm and the baby carrot Paul Shapiro – Advocate to Entrepreneur Why do you think people switch from Advocate to Entrepreneur?: Food is emotional because it affects our emotions (taste, price, etc). Most people don’t have the time to educate, but they can make choices when they buy How have you seen the process of animal advocacy?: I learned that taking it slowly and meet them where they’re at and enter our world slowly. Flexitarian Mintel’s definition: half their meals are vegetarian What are the components to make a plant-based company?: Team, grit, and endurance Naming matter: We tried Tomato Sushi and it didn’t work. But Ahimi – Spirit of Tuna What does CEO mean to you?: Defines the path and direction and mission We produce in North America, Europe, Asia Unami – Unagi Eel Shelf-life: We flash-freeze our product to maintain maximum freshness National Restaurant Association Show My Food Job Rocks: I get to impact the world with delicious food DOT Foods Algae products Duckweed, Water Lentil What is the biggest challenge the food industry needs to face right now?: Inefficiencies in the system. The reason why we’re selling garbage is that we still believe that the consumer wants to have everything we want right now. This is changing Cargill – Head of the protein division is focusing on plant-based Tyson Foods is doing the same How do you compete on the price of meat?: The meat industry puts a lot of band-aids. It’s cheap and scale. For plants, we will get there, and that’s about investing in the growth of the crop and products Annie Ryu Jackfruit company What are the health benefits for Ahimi?: Fish has a lot of mercury and plastic in it. Our biggest fans are pregnant women actually. We haven’t found consumers to care about protein but they are about omegas What would you like to learn more of?: Molecular gastronomy Jeremy Piven Favorite book: Mission in the Bottle (Seth Goldman, Founder of Honest Tea, chairman of Beyond Meat) Do you have any advice for anyone who wants to start their own plant-based company?: Call me. But also go for it. Why does the world care about your product? There are many channels to get the word out there Perfect Day Foods Perfect Day ice Cream Plant-based Solutions - plantbasedsolutions.com Online Masterclass  

This is a short episode of the future of My Food Job Rocks

This episode's main focus is talking about the legal nuances of starting a food business. Everything you’d like to know about NDA’s, patents, and copyright, it's is all here. But Abe Cohn also does a great job talking about the fun stuff like LLCs, stocks, and fiscal cliffs, you know,  the fun stuff.  But another hidden gem in this interview is talking about networking. Whether you're an introvert who has a grand invention or an extrovert with a grand vision, Abe gives multiple scenarios on how bright minds can meet each other. So maybe next time, you can use these tips to find your next cofounder. About Abe Abe Cohn is an Intellectual Property Lawyer at Cohn Legal Group, a specialty group of a larger law firm, designed specifically to provide a boutique and highly individualized experience for entrepreneurs and startups. Though we cover legal here, what about technical? Well my friend Rachel has something for you.  Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I’m an Attorney for Intellectual property and startup law Intellectual Property – At its core, it’s an idea. Not only recipes but logos and slogans (trademarks) and copyright law (screenplays, movies, songs, literary things) Provisional Patents Utility Patent Design Patent Copyright Trade Secrets Non-disclosure Agreement When does an NDA take effect? What are the options available for starting a company? First, write down a narrative. Are you having cofounders? Are you raising? Do you have any proprietary technology? Depending on what you write down, is what you should set up LLC C-Corp Preferred Stock Common Stock Board of Directors If you’re going to a VC firm, just get a C-Corp S-corp Any other advice: Choose your cofounder wisely. Your cofounder needs to fill a need. Fiscal Cliff 4 year vesting schedule with a  1 year cliff Why does your Food Job Rock?: I get to work with these amazingly passionate people Pilot Works Kenny Lao In Manhattan New York, you can hop place to place and meet people Equinox Hot Tub Business Area Book Recommendations: Oscar Wilde (Dorian Grey). Entrepreneur Circle Scholarship ENDS SEPT 30 What would you do for a $1000?: Register my company and use the rest to cheaply make a logo. The rest, you need to hustle out. Instagram: cohnlegalgroup

If you are looking at the field of sensory, then this is the episode for you! This is probably the most technical sensory episode we’ve had so far as we learn about new sensory techniques, what type of groups should do what type of sensory and also, great tips on how to sensory test for kids! Emily Kimmins from KraftHeinz does a great job explaining the purpose of sensory, and how focusing your testing parameters and delivering compelling data allows you to convince a global organization that everything will be alright: that you can do a global launch for a product. But even if you aren’t a huge company, Emily and I still discuss great tips for small businesses or one-man sensory teams. You’ll also get to hear about Emily’s first sensory job, which involved working with Dentures, and how she got into the food industry. Like many, it’s usually never a straight path. Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes What do you do for a living?: I’m a sensory scientist at Kraft Heinz Kraft Mac and Cheese Canadian pushback Type II Error For sensory, we need to make sure to mitigate risk using data Tetrad Method – a more statistically robust method How much data does someone need to be convinced that something is fine?: It’s not about data or the amount, it’s if you have enough 3 different types of consumers: Internal or sensory acuity – discrimination testing or technical evaluations for product development Professional tasters – Come in 2 hours a day 4 hours a week. Trained panelists to describe and quantify tastes Consumer testing – Huge amounts of people but very simple answers All employees go through sensory tasting View on Supertasters – When they discovered it, it was very helpful to our field because it introduced a new scale PROP paper The easiest way to describe the taste is to compare it to something We do a lot of “always like something else” Background: Emily has a degree in biology and went to pre-pharma. I switched mindway and just said I wanted a science job I asked a temp agency to get me any science job First Job: Proctor and Gamble products and worked with their Dentures. Next job was the flavor industry Givaudan Do you have any advice for anyone who wants to switch job roles?: Explore and talk to different managers. Explore early! Any advice for kid sensory testing: Separate genders, or do take-home/home-use tests How big’s your sensory team?: 4 food technologists and 4 food technicians What type of food trends and technologies are happening right now?: We want more reactionable data. For example, facial recognition and Tinder sensory We need to reduce the amount of thinking time What is one thing you’d like to know about the food industry?: Food supply chain. I’d like to spend more time with the farmers What’s your favorite kitchen item?: a 4-quart pot that I use for everything (I call it the everything pot) also a kitchen pot. I'm currently using the instatpot What’s a recent favorite food?: Recently went to a restaurant and it has an interesting Poke dish with cubed seared rice and topped with spicy tuna Girl and Goat The Safehouse – secret restaurant Society of Sensory Professionals IFT has a great sensory division How do we find you?: Linkedin is the best way

Our guest today is Dr. Maya M Warren, Sr. Director of International Research and Development and the Tastemaster at Cold Stone Creamery. I’ve seen Maya twice on TV. One on an episode of the Amazing Race with Amy DeJong (a podcast guest from way back) and last Christmas at my Grandma’s house watching Dr. Oz (my grandma loves the show, not me). Anyways, I had to get her on the show so I asked Amy for Maya’s contact and we went from there. Thanks Amy! Maya is a delight to talk to as the first thing you notice about her is that she absolutely loves what she does. I mean, she has her PhD in ice cream, gets to travel the world formulating ice cream, and gets to be on TV to talk about ice cream! She lives and breathes it. Maya and I talk about the fact that she didn’t even know about food science until midway through college, and even though her college didn’t offer food science, that did not stop her from working mornings at a processing plant and doing her thesis solely on ice cream. You’ll also learn a bunch of other stuff like how Maya and Amy got on the Amazing Race, how to communicate with foreign product developers, and how Maya expresses her passion for ice cream in multiple ways. Also, you’ll learn super valuable tips on creating your own ice cream and how to optimize your home ice cream experience. By the way, if you’re listening to this in July, happy ice cream month! Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes Winners of the Amazing Race (Season 25) Amy DeJong Interview Dr. Oz and Low-Calorie Ice Cream How do you get on Dr. Oz?: They found me because of being on the race Coldstone Tastemaster How do you describe yourself?: I make people smile Coldstone: 33 countries A big part of what I do is to modify the formulation of ice cream in different countries. How different is ice cream in other countries?: The global landscape of ice cream is different everywhere. For example, US has 10% milkfat and has to be cow milk. Some countries don’t have a legal definition. How did you hear about food science?: I never did until I saw how bacon-flavored soda was made. Carleton College Unwrapped Malt-o-meal company Richard Hartel UW Madison Coldstone was my first job. They found me on the Amazing Race Coldstone uses granite slab Skillsets in your job: Being able to formulate, work in excel and communicate especially in different countries. Sensory science is great as well Skillset for: Bench-top to scale-up: Be aware that things can change Skillset for: Communicating with people in other countries: I mainly communicate with the experts in that country’s field. The dairy and food engineers in that country. Sometimes they use outside consultants to translate. Why Does Your Food Job Rock?:  I love ice cream, and I want to share my love of it to the world. What type of food trends and technologies are exciting you?: We are embracing other people’s foods now McDonald's flavors around the world Turmeric Ube Personalized nutrition Favorite Flavor recently: Brown Sugar Texture Innovations: Gelatinized Starch and Chia textures Chia Pets Flavor is usually showcased through money and exposure Halo Top Is Halo Top actually healthy? Same with Plant-based burgers. Is it healthy? One thing in the food industry you’d like to know more about?: Plant (or other) alternatives for milk Perfect Day Ice Cream Ben and Jerry’s CBD ice cream Ice Cream Maker – Happy Joy Batch Freezer Remember: The freezer can really abuse ice cream My ice cream is really hard and my spoon bends: bad formulation or no overrun Twitter: @mayawarren Maya M Warren Official Website: MayaWarren.com  

This episode will feature another podcast, the My Food Job Rocks podcast! Adam Yee is the host of the My Food Job Rocks podcast, a podcast about food science and technology. On this episode, he interviews Hugh Thomas, co-founder of Ugly Drinks. The episode title is EP. 105 – The Beauty in Branding Ugly, with Hugh Thomas, CEO and CoFounder at Ugly Drinks. Thank you Adam and Hugh for a great discussion! You can learn more about Adam's podcast at www.myfoodjobrocks.com --- Support this podcast: https://anchor.fm/futurefoodshow/support

Marc Simony wrote a compelling post at his time at the American Food Innovation Summit. I found it pretty cool, so I asked him to be on the show. What I didn’t know until I did my reach is that Marc is one of the important people in TraceGains, one of the fastest growing supply chain management software programs in the food industry. And that he live din Phoenix, neat! Marc lays on a ton of advice on his experience working for TraceGains such as times pivoting the business and times where taking risks benefitted them. Marc specifically goes into the idea of recognizing weak signals and capitalizing on them I was happy to meet Marc live at the Cactus IFT Supplier’s Night in Phoenix. We talked for a bit, and I picked his brain on some potential new projects I’m working on for My Food Job Rocks. You can see a really cool picture of him on the show notes. VP of TraceGains Network Marc is a holistic brand thinker. He joined TraceGains in the spring of 2008 as head of marketing, where he continuously searched out best practices, stayed atop new market and marketing developments, and relished in devising corporate and competitive strategies that negate competition. That expertise led him to the position of VP of TraceGains Network, where he drives the transition to providing a collaborative industry platform. Marc graduated cum laude and Phi Beta Kappa with a BA in Communication from the University of New Hampshire, and has earned an MBA with distinction in Global Management from The Thunderbird School of Global Management. He occasionally writes on LinkedIn, still listens to vinyl, and cooks Southeast Asian dishes on weekends. Shownote The LinkedIn Article: https://www.linkedin.com/pulse/overheard-american-food-innovate-summit-marc-simony/ TraceGains – Supplier Relationship Management What do you tell people who just meet you?: We make sure that the food you eat doesn’t kill you. Those who kinda know what we're about: We make sure the food you consume to make the quality and regulatory requirements I was one of TraceGain's first employees and it’s been active for 11 years Supposed to be a tracking software but people thought it wasn’t worth it. Recall Insurance We noticed that people wanted document management so we pivoted to that Now we truly serve the entire business innovating every day For example, our program: Post Once – A supplier has to just post once and things happen The article talks about that people want small wins, but we also need to keep in mind that the consumer needs to trust the food Barb Stuckey – To the consumer, clean label/front of pack is more important than nutrition label New trends: protein and fiber Mergers and Acquisitions Anthropologists What is supply chain for you?: logistics moves from point to point but there’s so much going on. It’s actually called a supply web Food is the largest portion of the CPG supply chain Can you describe the steps it took to get to where you are today?: When I was 16, I went to the United States from Germany. Then I started my own radio company and then I interviewed for TraceGains as head of marketing. I liked the description that combined technology and things that were important to me. Mitsua or Yaohan Marketplace What was interesting about growing TraceGains?: I loved to stick my nose into things. I read weak signals and go from there Inbound Marketing – Hubspot What is the most exciting thing in the food industry?: Food startups, also big companys are struggling to innovate What does innovation mean to you?: Finding weak signals and bringing them to life Kimchi smoothie Bimbo Bakery Home delivery kits Smart Fridge What is one thing you’d like to know more about food?: The science Apple Airpods Mitch Stoltz Electronic Frontiers Profile Favorite Food: Dad’s Cardamom from Three Twins Ice Cream Lavender Vanilla Ice Cream from Trader Joes What do you think are some opportunities in the food industry?: There is a talent shortage. In supply chain, I would focus on data and data science with logistics Where can we find you for advice?: LinkedIn. Send me a question or connection. Let me know that you found me through My Food job Rocks

This episode is with Kenny Lao, who worked with the masterminds behind Nobu, created his own restaurant empire Rickshaw Dumplings, and now brings it all together in his new project, Culinary Task Force, a consulting service to help bring new restaurant concepts to life. We have a couple of episodes on My Food Job Rocks that deal with building restaurants so I asked Kenny advice on how to build one. Especially in the New York scene. Kenny did not disappoint telling me the intricate and honest details on creating a restaurant in the city. We go over a lot of things in what you might not actually realize goes into a successful restaurant including the importance of foot traffic, to finding an architecture, to having (what Kenny calls) a full bench. Kenny and I also talk about some soft skills like how to improve your stress levels, or how to persistent in getting a call with someone important. We also, of course, talk about Chinese food in great detail, especially how to make a good dumpling. About Kenny As the Principal of Culinary Task Force Kenny’s culinary insights work is informed by his active involvement in creating forward thinking, sustainable F+B Concepts. Prior to Culinary Task Force, Kenny was the Founder and Managing Operator of New York based Rickshaw Dumplings, an Asian fast-casual restaurant group with 3 stores, one shipping container in Times Square, a fleet of 4 mobile trucks and a retail grocery product range for over a decade winning awards and recognitions in publications such as Nations Restaurant News, New York Magazine, New York Times, Monocle and Restaurant Hospitality Magazine. Before opening Rickshaw, Kenny gained vast restaurant industry experience providing consulting services to various well-known clients first as Special Projects Director for Drew Nieporent’s Myriad Restaurant Group as well as through independent consulting.   At Myriad, Kenny oversaw the opening of multiple new restaurant establishments for clients such as Starwood’s W Hotel Brand, Marriott, Sports Club/LA and Neiman Marcus.   Additionally, he has worked with store designers, brand consultants and chefs, as well as with opening teams of management and with managers and staff on day-to-day operations pre and post-opening.  Kenny has taught at the Brooklyn Kitchen and has spoken at the World Economic Forum, Fast Company Summit, Inc. Magazine, French Culinary, ICE, Johnson + Wales Culinary, Brown University and NYU Stern School of Business.  Honors include: UBS Clinton Foundation Fellow, Crain’s 40 Under 40, Inc. Magazine 30 Under 30.  Kenny holds an MBA from NYU Stern and a BA in International Relations from Brown University.  He loves riding his bike, mangoes, watermelon, bacon and seltzer. Shownotes Did you know: Kenny Lao is Google-able Did you also know: Food Network actually helps only retail or consumer-facing brands Foot Traffic for restaurants: sitting at your potential restaurant and count people going in and all ALL DAY. This indicates traffic is good. What do you do now?: I’m a hospitality consultant, The principal of Culinary Taskforce Culinary Taskforce is a collection of all of the services and skills to run a new concept and grow a successful one The landscape today is now about the client’s concept and finds the chef that fits that concept. In the past, that wasn’t the case How did you start in the restaurant business?: My parents loved dining out. My father used to ask me to order from the adult’s menu. I studied international relations. After a few non-restaurant stints, I found out about this new restaurant group at Nobu and I was very very aggressive trying to get Drew (the owner) to call. 411: ask for people’s numbers. I got Drew’s mother instead. Drew’s mother told Kenny that her mother wanted to him, and that’s how the relationship started Became their pro-bono project manager I was doing 3 unique concepts every year Starwood During that time, I got an MBA (you can work while getting your MBA by the way) I was priced out after getting an MBA. So I started Rickshaw Dumplings, a fast-casual dumpling place We grew the brand to 4 locations and 4 food trucks in a decade Anita Lo Any advice from starting a restaurant?: Get referrals, get referrals, get referrals. Get an architect and engineer who is on board with this. You never want to pay rent on a property you’re not opened on yet Would you pay for a premium price to build a restaurant?: I wouldn’t hire the same architect twice. You need to figure out what’s a good fit with your architecture What’s the indicator of starting another restaurant?: Has to be profitable. I mean really has money. You also need a deep bench. It’s ok to have one restaurant, but people are super important. People are very hard to scale and you need to scale things before you start another restaurant Deep bench: a foundational leadership team How much is a restaurant in New York?: I’ve seen $90k restaurant and I;ve seen $5 million restaurants. Typical buildout: $400-$500 square foot Why did you decide to go into consulting?: My husband forced me to. The restaurant industry was taking a toll of my personal life. What’s an important skillset that you need in the restaurant business?: You need to improve your stress tolerance. What do you find unique about New York’s food scene?: I’m excited to see a lot of new ethnic foods. I think it will be a marketplace for experimentation. I’m excited to see what’s coming in from out of the country. I think large conglomerates, families, and entrepreneurs are starting things. Los Angeles is actually is a really exciting a food city. LA and New York is different because LA takes time to plan, New York is easy access so the reward is greater than LA. Omakase What’s one thing in the food industry you’d like to know more about?: I want to see what Gen Z is eating. What do you know now about it?: Gen Z grew up snacking. I predict that Bodegas will expand Spiderman Homecoming Bodega Vending machines Café X What’s your favorite quote?: There’s no good decisions, there’s only ways to make decisions good Favorite Kitchen Item: Fish Spatula. I use it for everything. Fried dumplings, omelets, pancakes My Book: Hey There Dumplings. Has Anita’s dumpling recipe Dumpling tips: Ratio of dough to meat filling. Some people like thin skins and thick skins. You need a very well-feel dumpling. It’s the balance of flavor from the dipping sauce to the filling. It’s a balance between those two flavors. There’s nothing as good as a home made handwrapped dumpling Dim Sum is southern Northern Chinese is steamed, bready and wheaty Southern: more egg yolks, spices, gravy sauces (Cantonese) Hand pulled noodle: You don’t add anything, but you need the right temperature Any advice for anyone who wants to start a restaurant?: Work at a restaurant. The more you work at a restaurant, the more you’re familiar about it. I think it should be a year. It’s not hard because of what you have to do, but it’s hard because the repetition. I can wash dishes, but can you wash for 4 years straight? Where can we find you for advice?: Culinary Task Force.com kenny@culinarytaskforce.com. I like to talk to people. Even if they’re not ready

Adam Yee the host of the amazing podcast My Food Job Rocks and Food Scientist for The Better Meat Co., shares his intriguing history of how he stared My Food Job Rocks, experiences as a Food Scientist in the food industry, introduction to beer, science's future contribution to the beer industry, and why he makes time to be available for those who want to become an entrepreneur. Join us as we socialize with a crawler of Porter, Belgian Blond, Puncheon Paradise, and Cherry Bomb from Cleophus Quealy Beer Co in San Leandro CA.

On this unique episode of BAKED in Science, Dr. Carson presents from the podcast series My Food Job Rocks, Hosted by Adam Yee. On his podcast, Adam talks to all kinds of industry professionals to help inform people about the cool jobs available in the food industry. On this episode Adam interviews the CFO of Tyson Venture, Tom Mastrobuoni. Tyson Foods has been investing a number of innovative companies, such as Beyond Meat, Memphis Meats, and Tovala. Why? As Tom explains, investing in up and coming companies is the way to get ahead and be truly innovative. So not only do these brand new companies get a leg up, but the investing company gets a boost as well. Tom talks about how Tyson Ventures finds ideas, how the deals are made and the most prominent or popular place for food companies. Emerging Trends But how do you know which up and coming companies to get involved with? It helps to know what trends are on the horizon. Adam and Tom talk about some of the biggest one for the food industry such as: - Plant-based foods - Clean meat - Artificial intelligence - Blockchain And many more! So join us as we listen into an insightful and entertaining conversation with insights into the food industry which are rarely shared.

Welcome to the My Food Job Rocks Podcast, a weekly podcast where we interview experts in the food industry and hear about their career path, their insights on new trends and technology and their love of food. I’m your host, Adam Yee and You are listening to episode 157, where Dr. Lin Carson from Bakerpedia and Dr. Debi from the American Institute of Baking, answer complex questions about the baking industry. This isn’t just “how do I bake bread” or “why is my bread pale” questions, these two are the experts of the baking industry. If you are not familiar with the baking industry, you might need to search something up, but there’s a website for that. Bakerpedia, a long time sponsor of My Food Job Rocks, houses hundreds of articles that help the novice commercial baker learn about the potential of baking. Bakerpedia can tell you what to add to help you optimize your bread, dives into complex processes by breaking them down, and this is all for free. Lin also has a podcast called Baked In Science, which can be found on iTunes and on their website bakerpedia.org. Though she does interview podcasts too, she also does these nifty Q and A sessions where she gathers questions from her social media accounts. I am always impressed by Lin’s ability to go above and beyond the industry standard. I interviewed her back in episode 81 and her obsession with the subject of baking was big enough to create an amazing website with thousands of views a day. Anyways, sit back and relax and get ready to learn a ton about the questions the modern bakers have today. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.      

Many of you know the story between Kim and I. We started our podcasts at the same time. I was able to reach out to her when I saw her posting on a super secret podcast facebook group. I reached out, because My Food Job Rocks was also in its infancy. We decided to do a podcast swap. I would interview Kim, and she would interview me. I launched episode 12 starring Kim, and now we’re here, on episode 156. Time flies, doesn’t it? But still, we persisted. Kim and my guests overlap a bit. We’ve had interviews with people such as Phil Saneski, Jessica Goldstein, Alan Reed, Rachel Zemser, and plenty more probably. However, Peas on Moss does a much better job on the culinary end of the equation. Since Kim lives the Research Chef life, she does a very good job interviewing high profile culinary geniuses in the industry. Kim was one of the people who helped me in a dark time early on in the podcast realm, I think it was in episode 20’s range, I was dropped from my host provider and was debating on dropping My Food Job Rocks. She encouraged me to stay, and also mentioned that “people don’t listen to you until you’re 30”. At the time, I was 25, and that quote motivated me to keep on going, that I needed to prove myself. Over time, Kim and I have become kindred spirits when it comes to the food industry. We connect with other people, we talk about the struggles of being ambitious and being valuable in product development. In fact, one of the most underrated episodes I did with Kim was just a one-hour break room session where I just rant about ambition. It’s a bonus episode, and it’s on the show notes. I don’t listen to my own podcast episodes after I publish them, but I always enjoy that one. Anyways, Kim is probably one of the hardest workers I’ve known. Her role at Bulletproof means she’s always traveling, making new products and I’m always impressed seeing her churn out episodes. So enjoy this episode, as Kim talks to her mentor, Graham Kerr. If you like this episode, you can find so much more at Peas On Moss.com  

Welcome to the first in our Podcast Showcase Series with Paul Shapiro and Toni Okamoto interviewing John Mackey. He started this little company, grew it, and then sold it to Amazon. You might know it as Whole Foods Market. Though Paul and Toni can tell you all about their guest, I can tell you a little bit about Paul and Toni. This super star duo is hosted by none other than Paul Shapiro, animal activist, author and now CEO of the Better Meat Co, and Toni Okamoto, who is a cookbook author, and the creator of Plant-based on a Budget, which encourages people that eating plant-based doesn’t have to be expensive. Toni was featured on What The Health and has a pretty viral youtube video where she and her business partner Michelle Cehn compare the Beyond Burger and the Impossible Burger.   As many know, Paul and I met on the My Food Job Rocks podcast and through chance, I got the opportunity to found Better Meat Co with him. Paul chose Sacramento to be the HQ of Better Meat Co, not because of strategy but because that is where Toni lives, his fiance’s home town. I was happy about the location for my own personal reasons as well. As Paul learned about how I did my podcast through the many talks we’ve had, he was very impressed with the number of connections and knowledge I’ve amassed throughout a couple of years of doing this and thought it would be valuable and fun to do a podcast with Toni. Business for Good is a podcast that focuses on the businesses that solve humanities biggest problems and one of those problems being food! Today, we go into the mind of John Mackey, Paul’s friend, but also the CEO and CEO-founder of Whole Foods. Business for Good as many other episodes that focus on food, such as slavery-free chocolate and investors for plant-based companies. But they also have an impressive list of other guests such as coral reef revitalists, musicians who are making a sustainable impact, and… toilet paper companies where if you buy their products, they will build toilets in third world countries. Without further ado, enjoy the first episode of the Business for Good’s podcast, their episode with John Mackey. You can check out more of Paul and Toni’s episode at businessforgoodpodcast.com Shownotes As a student, John Mackey was an idealistic hippie who worked in a vegetarian co-op while studying religion and philosophy. He never took a business class during his whole academic career. In other words, he wasn’t exactly the guy people would’ve placed bets on to become a businessman, let alone one who’d launch a natural foods empire called Whole Foods Market that would get purchased by Amazon for $14 billion. (Note: John long ago stopped taking a salary and even donated all of his Whole Foods stock, so he didn’t see a penny of the sale.) Listen to John discuss with Toni Okamoto and Paul Shapiro his thoughts on everything from venture capitalists and labor unions to Whole Foods’ sale to Amazon and of course how to do good in the world via business. John’s Books: Conscious Capitalism: Liberating the Heroic Spirit of Business Be the Solution: How Entrepreneurs and Conscious Capitalists Can Solve All the World’s Problems The Whole Foods Diet: The Lifesaving Plan for Health and Longevity John’s book recommendations during the show: Enlightenment Now by Steven Pinker Shoe Dog: A Memoir by the Creator of Nike by Phil Knight The Upstarts: How Uber, Airbnb, and the Killer Companies of the New Silicon Valley Are Changing the Worldby Brad Stone The Snowball: Warren Buffett and the Business of Life by Alice Schroeder Books by Peter Drucker More info: Conscious Capitalism, the organization John cofounded  

When you go on a journey to improve a skill, there are likeminded people who will support you, and there are people who will do the same as you. You either choose to treat them as competition, or treat them as cohorts. Over the past two years, I’ve communicated and even worked with people who have their own interview podcasts. These podcasts follow the same vein as My Food Job Rocks. Interview food experts and chronicle their life, advice and predictions. However, each podcast I’ll be sharing is focused on a  specific type of the food industry. From Research Chefs, to Clean Meat Scientists. Some of these podcasts I am proud to say, credit My Food Job Rocks as a source of inspiration. Others, I’ve had the pleasure to help improve their podcasting craft. I do this because I can’t tell everyone’s story, and everyone’s story needs to be told. By having a support network which motivates people to share the stories in the food industry is very important to me. And hopefully, by the end of this series, you might also take on the reigns of a podcast. I’ll be keeping their guests a secret, but here is who will be on in the next 5 weeks: Paul Shapiro and Toni Okamoto – Business for Good Podcast As many know, Paul Shapiro has been not only a guest on My Food Job Rocks, but also has been my business partner for more than…half a year. Paul and his soon-to-be wife Toni Okamoto (who runs the very popular platform Plant-Based on a  Budget) decided to do this small venture called The Business for Good Podcast, a podcast that focuses on the buisnesses and people who are doing good in the world. Though the podcast is not just in the food industry, there are some great gems in regards to how food business is impacting the world. Paul and Toni are both influential figures in the plant-based and animal welfare movement and use their connections to bring in awesome guests. This Wednesday, we’ll be launching their episode with a guest that’s pretty famous around these parts. Kim Schaub from Peas on Moss Kim and I started our platforms at the same time. We actually met in a facebook group called Podcaster’s Paradise, an online course which helps build your own podcast. We had one mutual connection, another guest, Andrea Zeng, who worked under her. Kim created the Peas on Moss Podcast, a podcast that has different types of guests which mainly focusing on R+D and innovation. There are also many Research Chefs and regular chefs on the show, so if you are into that field, Kim goes more in-depth on that. Peas On Moss still regularly launches episodes and the guests are always insightful with a slight entrepreneurial flair. I usually see Kim in almost every expo and we have a good time just chatting over good food. Lin Carson from Bakerpedia Past guest and sponsor Lin Carson created the Bakerpedia platform through her own sweat and blood and has built it into a fully sponsored masterpiece which houses a wiki that has all the baking knowledge in the world. And this is not just the simple stuff like gluten or ascorbic acid, but maybe you want to know what’s diastatic malt or how garbonzo bean flour acts in your product. Their podcast Baked In Science takes on multiple formats. They not only do interview podcasts, but they also do Q and As, and more technical focused podcasts. I’m always amazed on how much content, from writing to podcasts, the Bakerpedia team dishes out. Katie Jones from Good Food Heroes Podcast Katie Jones has a pretty amazing story. She got laid off after an acquisition, traveled around the world in an RV car, then decided to go into copywriting for the food industry. I met Katie through her content on LinkedIn and she was very engaging the way she talks with her peers on the platform. Much better than me engaging on LinkedIn posts. So Katie decided to start her own podcast and I had a hand in helping her a bit set up the format. Her podcast interviews food businesses that have a bigger mission. Whether that’s food waste or ethical sourcing, that’s what she loves to do and that’s what she focuses on. If you’re into learning more about food businesses that are mission-driven, then this podcast gives great insights on how it works. Katie Mleziva from Real Food Brands Podcast Katie is a food brand consultant with whom I also met on LinkedIn. I think it first started when we coincidentally launched Carrie Arndt’s podcast on the same week. We’ve had some over lap in guests ever since including the executive team from Soom Foods. Katie generally focuses on branding and not only does she bring in some really awesome guests with practical advice, but she herself does solo episodes that talk about the tactics in branding. Alex Shirazi from the Cultured Meat and Future Food podcast Paul shared with me an interview that Alex did with Lisa from Stray Dog Capital. This was episode 4 out of 4, but seeing his guest list be top GFI brass and Paul himself, I wanted to reach out and help him with his podcast, because I didn’t like his design or audio quality. Surprisingly, he was happy to take my advice and even better, I was able to meet him during the food funded event and we’ve been friends ever since. Alex Shirazi is what I’d call a cultured meat enthusiast. He’s a managing director at a software development firm at his day job. Not a scientist or CEO, but he cares so much about the topic, he not only did a full-fledged podcast where he interviews CEOs of cultured meat companies, but he also did a full-on symposium in the heart of San Francisco on a small budget and impressive marketing. I was honored to be a moderator at one of the panels, and I can’t thank Alex enough for giving me opportunities to publically speak in Boneville Labs and Indiebio. I love the topic of cell-based meat. Everyone knows this but if you really want to learn more about the many companies behind it, Alex’s podcast has some really impressive guests from all over the world. If I were to map it out, My Food Job Rocks is considered a broad podcast. It’s a podcast about career advice and showcasing the food jobs that are present today. The podcasts listed here are part of this, but are much more specific and also have their unique twist on things, and maybe you want that type specificity in your podcast library. And if there isn’t a podcast that fits your need, perhaps this will show you the opportunity to create your own.  

This podcast was not scripted, so there are no shownotes.   Since this is a short episode, it's a freebie.    You can check out all of our articles and podcasts at myfoodjobrocks.com   If you’re a fan of My Food Job Rocks we’ve just released our annual survey. Though it’s shorter than last years, we know what to ask for now. If you’re a fan and want to help improve the platform for next year, I’d be greatful if you could fill out our survey. Of course, those who complete the survey will get a chance to win a $50 dollar Amazon Gift Card! https://www.surveymonkey.com/r/DRZP7XR

Darius has been a long time fan of My Food Job Rocks, who emailed me when we were in the episode 50 range. This year, I was able to meet Darius at IFT where we talked, and I loved how he talked about his job and his love of chocolate. Wow, I had to get him on the show! He has the coolest job in the world, playing his part making candy! Darius is in the procurement field, we talk a lot about this, as I find that it’s one of the most lesser known fields in the food industry. Procurement is super important in the food industry and you’ll learn a ton about how to get into this field. It’s not a well taught academic field, but it can be learned while doing your job. Procurement people can come from anywhere. Finance, supply chain, or even R and D all make amazing procurement people. And if you’re interested in negotiating and learning about the impact of ingredients, then maybe procurement is for you. Also, best thing about meeting people from Mars is that they will give you a shoe box size full of your favorite Mars chocolates and confections! Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules?  The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis.   We are your one-stop shop for food packaging: FoodLabelpro.com. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.. Show Notes When someone asks what you do for a living, what do you do in a sentence or less?: I manage the mints and confection buyers. We have 14 manufacturing sites in US and Canada What the difference between mint and flavors?: Really based on the market they operate in. Vetting Process: How do you know who’s a really great vendor? It’s the sourcing manager’s job to find players in the market. My function is really about buying it well and defining buying it well We’ve been working without vendors What’s your favorite thing to do with your job?: I have a  sweet tooth. I love having a say and making the products come to life. Bringing what’s coming out from 2019 to 2020 to 2021 What’s your favorite Mars’ candy?: In my childhood, Skittles. Now twix is getting more popular. Portion control Describe the steps it took to get to where you are today?: I went to college at St. Joves and majored in Food Marketing. I actually did projects for Candy. Then I went to C+S Grocer Store for 2.5 years. Then joined Mars. Managed the ingredients like salt. We merged with Wrigley recently. How did you get to Procurement?: If you were to ask 9 out of 10 people how you got into procurement, they will say they got their job by accident. Very few major in procurement. Some R+D folks go to procurement and we like them because they have more depth in understanding Emperors of Chocolate: Hershey had to lower the gram weight of the chocolate, but Mars was pretty safe. What is the most important skill you need for your job?: Intellectual curiosity. Marry that with a good work ethic, you become so valuable. What is your definition of a good work ethic?: Don’t make any commitments that you can’t keep. Why Does Your Food Job Rock?: I’m a kid in the candy store Singapore What keeps you in Mars?: The opportunity to be challenged Food trends and technology: Regional flavors and authenticity of flavors. Whenever I travel, I give them awesome flavors to try Small meals or no set meals Favorite regional flavor: Incorporating a whole dessert into different products. For example: Birthday Cake 3 Muskateer Bar. We just launched that. We have edible glitter in that product Adam’s favorite dessert: S’mores Cooling technology: Menthol and mint. We also have warming perspectives. For examples Spicy Sprinkles Cross-Functional Collaboration Flaming Hot Cheetos What are the biggest challenge the food industry needs to face right now?: From a procurement standpoint, it’s a traceability and transparency standpoint. It’s great, but it’s a huge challenge. Every year we have to maintain the same level of flavor, but food changes every year Vanilla Crisis Legacy Brands have an advantage to shortages because our long-term suppliers can save us For smaller, niche ice cream shops, not the case What is one thing in the food industry you’d like to know more about?: How can the Japanese make money on gifts? Type 1 and Type 2 grocery stores The convenience stores in Japan can be completely different from one another Work ethic in Japan Culture of Work How did you get into food?: I grew up in Singapore Crazy Rich Asians Favorite thing you’ve eaten recently: Hokkaido crab (snow crab, king crab) Favorite Kitchen Item: I went to a casino, won money, and spent it all on a rice cooker Zoji Rushi Top of the line rice cooker Do you have any advice for anyone who wants to join the food industry?: Find what area of the industry really interests you. What should colleges teach you about life?: It’s really about what you like. The individual needs to make that call Where can we find you for advice?: LinkedIn  

A lot happened this year. I started a company with two amazing people, I moved to Sacramento, I reconnected with old friends and I made new ones. So some updates for My Food Job Rocks. Lots of fun things happened this year. I was able to talk to some really amazing guests that made its mark in the food science community. I would say the past 100 episodes focused much more on innovative technologies, and startups, as well as having even better technical people on the show, in all sorts of disciplines from blockchain to clean meat. This was also the year where half of my guests weren’t people I had to hunt down and beg to be on the show. A big chunk of this years’ guests were actually from PR firms! And there were some really cool people. Susie Fogelson from the Food Network, Alan Reed from the City of Chicago, Claudia Sidoti from Hello Fresh, and so many more awesome people were pitched to me and I learned so much from them. However, this podcast has gotten a bit tough to manage. On the article, a Better Bet, I sprinkled throughout the article that the point of My Food Job Rocks was to develop a network so I could have the resources needed to create a great company when I was 30. However, things happened 4 years earlier and I’m now co-founder of a rising startup. The podcast’s initial purpose is done, so what now? I’m going to be honest with you, I don’t know. I still have a lot of fun doing it, and I find the learning experience like a routine. For me, it’s like jogging, or reading, or stuff like that. I learn and take away so much. Especially interviewing these CEO’s, I can now ask questions that are stumping Better Meat Co. For example, I asked Shelby Zitelman from Soom Foods and Sara Polon from Soupergirl, “how did you get your first sale?” And their answers were so good, I clipped them for our Smart Snack Bites (add bites). I learned a lot from that question, no one really expects their first sale, but when they do, it’s such a memorable experience. So what does that mean for next year? No idea actually. I’ll still be maintaining the blog, because it’s an outlet for me to talk, and it’s an outlet for me to share. Share my challenges and share my story so others can not make the same mistakes I did. Recording and writing helps me think clearer, talk better, and show people I’m a legitimate person, so I keep on doing it. We have a survey launching this week. It’s not about improving stuff, well it is, but the questions will be focused more on content variety. What do you want me to talk, or write about in the future? Who do you want me to interview? What would you want a T-shirt about Food Science to say? Stuff like that. I also find the My Food Job Rocks blog as great way to give food industry professionals an opportunity to write and show what they’re made of, and the growth of the people who have wrote for My Food Job Rocks has made me so proud. Veronica Hislop still writes, Julia Lamphear who wrote the Why Series, has her own Non-Profit, Faseeh Rahman who participated in our Food Science Global event is now posting food safety clips on LinkedIn and is getting so many opportunities! Carrie Ardnt, our latest guest poster used to just post her amazing packaging analysis posts on linkedin and they’d be swallowed in the abyss, but I wanted them to be achieved because they have value. These posts do so well on social media. Giving people who want to write the opportunity to write and see how their work is helping people is very valuable. If you’re interested, you know where to find me. However, I’m a tough boss because I want you to fall in love with writing on a consistent basis. What’s also nice is that my articles are actually being found in google. My name is also googleable, which definitively means I’m the best Adam Yee on the internet, right? Anyways, a handful of articles get a dozen views daily. Did I expect these articles to be searched so much? Sorta, I had a good hunch about them. Basically, here are the top 5 articles on My Food Job Rocks Food Science vs Nutrition Why You Shouldn’t Be a Food Scientist. What is Food Science, a Beginner’s Guide Resume Tips for Beginning Food Scientists The Graduate Student Series If you like stats like I do, I’ll have you know that David Despain’s podcast about being a CFS is actually the most viewed shownotes. Dr. Gabriel Keith Harris’ has the most downloads. In certain periods, Veronica’s articles also get a lot of views. For instance, this month, the Cotton Candy article is very popular. A couple of months back, Banana was trending and a couple of months before then, peanuts. The fruits of My Food Job Rocks’ labor has bore its benefits, not just in credibility. Heck, I think it saved me from a dark time when all of my friends left me in Phoenix. I have an article on Friday that’ll explain all of that. Many know the lessons of being consistent, and My Food Job Rocks is proof that if you do something everyday for two years…you’ll get better at it. But more importantly, people will respect you for it. Being consistent allowed me to get speaking gigs. Not just in IFT, but in San Francisco, and soon, perhaps some other conferences in the works. This was a lot of work, putting one block at a time, every week until it’s finally building to something pretty cool. To end on this, I wanted to talk about skills. Particularly, 5 of them These 5 skills are designed to get you through a startup, but now that I’m reviewing them, these skills will help you in any aspect of your career. As I think about these skills, these skills allowed me to excel at my last job, and is proving their worth at Better Meat Co. If you want to rise to the top, or want to survive the startup world, I suggest working on these skills. We’ll be analyzing why they’re important, and how you can get better at them. Top 5 Skills Autonomy Autonomy is the ability for you to confidentially do your job and deliver results without the help or permission of your equals or superiors. This is a very tough skill to master as it requires a lot of confidence in your craft. In school, you had to ask permission to do something, all the way to perhaps college. I would even guess that people who are We all go through this slope when it comes to acquiring a new skill. According to Wikipedia, we call this the four stages of competence. I actually learned about this when scanning through the brochure at my last job where it talked about how to sell nutrition products to your friends and family. The four stages are: Unconscious incompetence The individual does not understand or know how to do something and does not necessarily recognize the deficit. They may deny the usefulness of the skill. The individual must recognize their own incompetence, and the value of the new skill, before moving on to the next stage. The length of time an individual spends in this stage depends on the strength of the stimulus to learn.[5] Conscious incompetence Though the individual does not understand or know how to do something, they recognize the deficit, as well as the value of a new skill in addressing the deficit. The making of mistakes can be integral to the learning process at this stage. Conscious competence The individual understands or knows how to do something. However, demonstrating the skill or knowledge requires concentration. It may be broken down into steps, and there is heavy conscious involvement in executing the new skill.[5] Unconscious competence The individual has had so much practice with a skill that it has become "second nature" and can be performed easily. As a result, the skill can be performed while executing another task. The individual may be able to teach it to others, depending upon how and when it was learned. Everyone deals with this when it becomes a skill. Yet learning how to be automomous this can become a problem, A bad boss who helicopters around you can traumatize you into always asking your superiors if your option is the right option to do. A bad boss can really affect your career just because they can cripple your ambitions. You never know if what you do is right and it really affects your psyche. It’s a really terrible thing. The best way I found to solve this is to read books about this type of stuff. Reading helps you understand different perspectives. In many books, the saying “It’s better to beg for forgiveness then ask for permission”. What helps in this regard is to publish or ship something on your own. By creating something where you can give out or even better, sell on your own will give you more confidence in terms of doing work. What giving out or selling something does is validates that what you do is valuable to whomever you’re giving it to. Knowing you have full control over what people find valuable, and not your superiors makes your job a lot easier. Resourcefulness Phil Saneski and I have had a great talk on the power of resources. The podcast has also given me a very powerful resource pool and I’ve used some of my guest’s services and products to get work done at the startup. Using your resources is directly connected to how well you network. As many know, networking is an art and takes time to cultivate, but the benefits is like your garden actually growing food for you to eat. Podcasting, or in general, interviewing, is the ultimate networking tool because you cater to two people in particular: the people you’re interviewing have a close connection to you and if it was a good, legitimate interview, they remember that. But also the people who read or listen to your stuff. Yet let’s look at this through a microscope. With podcasting I learned how to cold call people to get on the show, advertise on social media, leverage and work together on other networks to amplify value on both sides, learned how to not be afraid of my own voice, to be consistent and deliver value every single week. Those are the skills, the crevices that get filled when you do a podcast and all of it, helps with being resourceful. Humility Back in college, I had a huge ego. I didn’t want to be wrong, and I made people cry. It took a lot of time working with different people to slowly break that down. Working in the multicultural center chipped it down, working with young, high school educated workers in the factory chipped it down, supervising coworkers who were older than me and were in a company longer than I was chipped that down. My coworkers are sometimes very surprised when I admit I’m wrong when the data shows that I’m wrong. Humility is a vital skill, and it requires a great amount of confidence and self-awareness for it to actually work. When you’re humiliated, shame or the perception of shame overwhelms you and you are paralyzed, or worse, you make things worse. Working on being shameless improves so many things. When shame stops affecting you, two things happen: you can share everything, and you have the vision that surpasses you being right or wrong. In the grand scheme of things, does your opinion matter? This is a big question. Nobody wants to look incompetent, or weak, or embarrassed, but everyone’s gone through this before. You won’t ever be fired for admitting your wrong if no damage has been done. In most cases, you’ll be thanked for your humility. Training for humility is hard, but it of course, involves risks. Failing high risk generally builds up humility but only if you can reflect on why your call was a bad one. I was fortunate enough for my CSO at Isagenix to throw me into very high risk situations. Sometimes, they didn’t work out the way I planned, so I reviewed what went wrong and tried again. Having a sort of Nihilistic or Stoic mindset when it comes to humility also works wonders. Reading books from Ryan Holiday, or Seth Godin helps wonders in understanding Humility. Understanding humility will help you put yourself out there more, and will allow you to sympathize with anyone. Curiosity This is a skill that always pops up on almost every interview with a passionate food scientist. They are generally curious on how things work. But on this episode, I want to emphasize the importance of learning the whole process. For the food industry, that means learning literally everything. This was resonated from Alan Reed from the Chicagoland Food and Beverage Network. This guy got an MBA and did marketing, but he was so interested in the whole process, he recently took a role of Executive Director. Will Holsworth started in Pepsi, where Pepsi knows the importance of knowing the whole process and many food companies develop leadership programs to explore the whole process. Maybe you don’t have the luxury to do this, but that doesn’t matter. You can still talk to your colleagues about learning what’s going on. You can still force yourself to attend meetings that bridge the knowledge gaps. You can still listen to My Food Job Rocks podcasts to see a glimpse of the day in the life of what goes in your food. Curiosity killing the cat is a threat. It doesn’t work anymore because now, the floodgates on gaining knowledge is now infinite. Even if someone will harm you for their knowledge, there are many ways to get around it, connect the dots, and create a different recipe. Secret formulas don’t make sense any more because brand is associated with flavor. Who cares if your product tastes like Coca Cola or your product tastes like KFC’s chicken? Will coke or KFC lose market share because you found their formula? Maybe 50 years ago, but now, their brands are so strong, it doesn’t matter. Instead, what if you just learned the process, or how the flavors work in products and make your own masterpiece? This takes curiosity to dive in and find our how to do things. Curiosity isn’t about copying products, it’s about discovering systems. Curiosity allows you to connect the dots and create innovation for the sake of innovation. Craft There is a difference between treating your profession as a job versus treating your profession as a craft. Treating your profession like a job is just doing the same thing, waiting to just be done, get money and spend it on whatever. And the cycle repeats. Treating your profession as a craft means that you want to improve the work you do enough where people will notice and love what you do. A job is a cyclical process, you do things for the sake of compensation, and that’s fine. A craft is like a spiral. You do things, but every day, every week, or every iteration, you want to improve. Making your job your craft delivers a lot of things that help see your life as a bit more palatable. For one, you deviate from the fact that you aren’t doing it for the money anymore. Most artists don’t do things for the money, you don’t have to either. Perhaps the payoff of improving your craft is appealing. That one day, you will get what you deserve through hard work and improvement. But most of all, improving on your craft gives you a sense of purpose. By slowly imporving what you do to make people’s lives’ better, for a chance to be the best of it is a very satisfying goal, that gives your life meaning. It’s a blessing if your job and your craft is one and the same, but it doesn’t have to be. In fact, I would say that if it wasn’t for podcasting, I wouldn’t have ever made food science my craft. Podcasting allowed me to dive deeply into this meta-learning state, reading more about the art of crafting. Now both food science and podcasting are a craft to me, and I wouldn’t have it any other way. Having a craft means having a goal where you will keep on improving it until you get to that goal, and then achieve a bigger goal. For podcasting, it was “make 6 episodes”, then “get sponsors” then “get 100 episodes”, and now, “get 300 episodes”. For Food Science, I started my job in a granola bar factory. The goal was to “get a product development job”, then it was “make really good products”. Then it was “start your own company”, now it’s “make an impact”. All of these skills can be cultivated all at the same time very easily. All you need to do is start something you’re passionate in. Someone last week came up to me and talked about trying to change the healthcare system. Instead of drugs, he wants turmeric, medicinal mushrooms, etc to solve our health problems. He mentioned in his question to the speakers “when can something like turmeric-mushroom mix, be sold in the stores instead of drugs?” Afterwards we talked, he said that he knows that our healthcare system is a big problem. I told him if he wanted to fix it, of course, he did. After I told him the story of the podcast, and the Better Meat Co, and how that all got started, all I said was “If you can’t sell your own turmeric-mushroom mix, what makes you think you have a shot of changing the healthcare system?”. People have the power to change things, but sometimes the problem is so big, nobody starts. This is the current issue with climate change. We’re getting close, we need more help. So finally, this is the final ask. You might be able to work for 8-12 hour a day, but afterwards, you have 8-12 hours to make an impact. You just have to start something. A blog, a podcast, an event every weekend, a food stand in a farmer’s market. Elon Musk said it takes 80 hours to change the world. There was a lot of backlash from his post, but I am a firm believe you have to work hard to make an impact. So do more than the 100 people I’ve interviewed. A lot of people don’t make an impact in their life. If you don’t want to, that’s fine, there are many people like you. But for those who do want to leave an impact, we need you. We need more heroes. And we’re all here, happy to support you. And I'll be so happy when I can say "Welcome to the community"

It’s been 2 years since Phil reached out to me when I was just starting My Food Job Rocks. After an interview, of course, we kept in touch. Through his period as the President of the RCA student association, to his job search, where he ended up in the famed upcycling startup, ReGrained. Who just got funded $2.5 million dollars last month. Moving back to California for my own startup, I kept on running into Phil because of the work we do at Kitchentown, a sort of shared production space for many startups. Seeing him zoom back and forth with his ReGrained swag, I wanted to interview him again, since so much as changed. I have this interview across the street at their warehouse, where ReGrained stores all of their products. Phil and I discuss the startup life and the challenges and rewards that come from it. One huge discussion that comes up is on how to use your mentors and resources to fill in what you don't know. After all, your friends have decades of experience and know what they're doing, unlike us. This is an amazing episode for food scientists who want to get into entrepreneurship. We as scientists think we really have to know everything to make the jump, but Phil and I are two examples on that there are ways to get through the parts you don’t know, with a little help from your friends. Lot’s of name dropping in the episode, but we’ve got you covered on the show notes. Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules?  The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis.   We are your one-stop shop for food packaging: FoodLabelpro.com. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Show Notes Kim Schaub - Peas On Moss Phillip Saneski Episode 17 ConAgra Hannah Dresden and Hailey Bell - CuliNex Karen Diep - Beyond Meat ReGrained – Upcycling bar Editor’s choice of Supply Side West ReGrained’s Seed round of 2.5 million Barilla Pasta Equity Based Crowdfunding Campaign – 700 supporters. $700,000 Elliot Begoun from the Intertwine Group Kim Shaub Ali Bouzari - Speaker at the RCA Catherine Proper - RCA Larry Tong Sr. Scientist at McCormick Spices RCA board What does Innovation mean to you?: How can we turn historically wasteful ingredients to a new supply? We need to streamline better Ethan Brown-CEO of Beyond Meat: Sometimes people want innovation on their iPhone, they don’t want it in their mouth. Woodside, CA called the Village Pub Garde Manger - Protector of Salads AQ 7th and mission in San Francisco Modern California in 2014 Granada Bistro Bob’s Walbread in Los Alamos Rachel Zemser Research Chef Association Food Waste Production Development Competition Griffith Foods Foodbytes Terra Accelerator North taste Ingredients (Sea Food Concentrates) Open IDEO Food Waste Alliance Rockafeller Foundation Waste with Anthony Bourdain Phil and Dan met in IDEO Jordan Schwartz Danielle Gould – Food is a labor of love. When she tasted a food, it tasted so good then she sees the founder and she’s like “oh wow” Why does your food job rock?: We’re one of the companies who are promoting upcycling in beer grains and we are making good food and great impact Forbes 30 under 30 Food Trends and Technology: Plant-Based Protein Innovation Onion article Nut Sweat One thing in the food industry you’d like to know more about?: The regulatory. Especially for a waste ingredient How do you set up a sensory panel?: Talk to your flavor house Savannah GA has a restaurant called The Gray that has Grits like risotto Cheese cake dish with beat 3 ways Sorrel – fruit shaped like a heart Climate Action Summit Ali Bouzari book: Ingredients You can find me at Phil@regrained.com and also on linkedin

Carrie Arndt is a wealth of knowledge when it comes to seeing the hidden reasons on why you buy things. And not just color, or a name, but it’s so much more than that. I first heard of Carrie when I saw her post aesthetically pleasing infographics that compare brands. These infographics show the importance of not just color, but font aesthetics, and shape. It’s amazing! I really want these pictures to be achieved and not lost in space so I asked Carrie if I could put them on My Food Job Rocks. So Carrie’s LinkedIn posts will be achieved on My Food Job Rocks in a special article subsection called, Carrie’s Corner. We’ll be introducing them on the My Food Job Rocks’ website just like we did Flavor Investigator and Why does this…. Series Overall, great, lighthearted interview. Had a lot of fun with Carrie. Though this was the first time I met her, I feel like because we know each other by our content, it feels like I’ve known her for a while. NEW Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules?  The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis.   We are your one-stop shop for food packaging: FoodLabelpro.com. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Show Notes Pictures on Linkedin Fred Hart Honey Jar Picture Millenials super into beekeeping Mint Color Products When someone asks what you do for a living, what do you do in a sentence or less?: I work with clients to help them launch products that will line up with consumer expectations Is it not only food?: I try and follow the food industry type product Though we do use household care clients, we do get a lot of food and bev space Market Research is not marketing Market Research is data Marketing is creating a story Marketing actually focuses on Market Research as it’s so integrated What’s something that you find really fun?: I love looking at data and finding hidden meanings. For example, 2 names scored the same, but looking deeper, we found that the name associates with the brand. PAC- Packaging When people assess products, they will not only do taste BUT EVERYTHING For example, picking up a product is a metric in analysis, not just color Bathroom cleaners-blue Food is generally – Red Brown Sustainable labels getting more colorful Why is this happening? Carrie: Because it’s noticeable, trendy, and interesting Adam: Natural is getting more mainstream, also RXBar did it, and they made a lot of money Where you got to where you are today: I majored in Political Science Carrie was at a Startup in Houston – Operations and Marketing I am in MMR right now and it’s the best company ever My first job in MMR was an entry-level position However, I worked hard and MMR asked about my interests, and I got to persue them What should someone need to do to get started?: An interest or background in market research. For PAC research, it’s broader thinking with a creative edge Tropicana New Brand – Failure. Even though it was on trend, the emotion fell flatNew Coke New Coke Failure New Diet Coke Success Expo East Expo West Food trends and technologies: Minimalist style products. High-fat products. Fat Bar by Zayne Bulletproof- Fat Water Fat Bombs Consumers need shortcuts Favorite Kitchen Item: Chopsticks. Even with soup and salad If you were to say something your first day in MMR, what would you say?: Focus and don't be afraid. How to find you: Through Linkedin - Carrie Arndt

Due to some unexpected delays, we’ll be switching our currently scheduled episode with this current one, a Q and A session that dates back all the way to IFT 2018. So, Mandy Jian, now president of the McGill University Food Science club, interviewed me live in IFT. She did a great job hosting, as she not only asked great questions but compiled a list of questions from other students. We talk a lot about how IFT can really help you, not only in college but when you start your career. Other questions like graduate school, and how to get a raise also pop up. If you’re a student, I highly suggest listening to this episode. You’ll learn about what we realized is important in college, and it’s not grades. Overall, I teared up a bit when editing this episode. Sometimes when you’re stuck in the weeds, you don’t really have time to look up and see who’s listening. So again, if you’re a long time follower of My Food Job Rocks, thank you. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes The common things most guests say: be passionate on what you do. Never meeting Nicole Gallace in person Meeting with guest Gabriel Keith Harris On Video: It's a big investment, and we want to make it good. Introvert: How to be Outgoing and Super Confident Mechanism: Say you’re excited when you’re anxious Purpose: How can I convince people on my message? Lion Dancing Gary Vaynerchuk Blue Ocean Grave Keeper’s Association Cactus IFT - IFT sections are the best way to get friends fast if you’re new to town Meetup.com Cal Poly Food Science Club Cal PolyFood Media or Global Food Tasters Club (I guess it's gone...) Diversity Advocate for Multicultural Center College advice: The only point of class is to impress the teacher’s ruleset Clinical Nutrition Class Food Science Club Polos On the best example of being consistent: Jessica Gavin Emerging Leader’s Network Varuze Asked: Grad School, to go or not to go?: For entrepreneurs, no. There are huge advantages to go to Graduate School.  Sapna Thontitali Emma from McGill: Have you noticed a gender pay gap in the food industry?: Guys are more likely to ask for a raise than girls Guys are generally more aggressive than girls when it comes for asking for a raise. There are a lot of biases when it coems to women and pay. Most are subconsciously cultural. Veronica Hislop asked: What do you see as the future of food?: Sustainability Flavor Investigator Series Impossible Foods Beyond Meat Most interesting episode: Tom Mastrobuoni Favorite Episodes: Missy Shaaphok Good Food Institute Series What's next: Susie Fogelson Big Questions Cal Fussman

’ve always wanted to know the machine side of the food industry. How do people build these machines that can create thousands of pounds of foods today? I found the answer when I interviewed Matt. Matt contacted me after he finished listening to Good Food institute Series and I asked if we could meet up. I’ve done interviews at libraries before, after all, they’re free and quiet, so we found the best small room in Fremont California to belt out the interview. Here we have great tips on managing big projects and explore the most optimal way to get from concept to commercialization. Matt also gives some great tips on how to tackle big ideas using some smart strategies that you might want to apply to your work. Enjoy! Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes Fremont Library Would you consider yourself a food scientist?: Yes, now, but I’m a systems engineer by training How did you fall into food?: I used to work in medical devices and applied to a job on extruders. I never knew you could use extruders to make food. Only thought you could use it for rubber or plastic How to make decisions: It’s not a matter of if, but rather when. Eventually, everyone will have a  compromise whether you’re culinary, scientist or engineer How would you create a new product?: Two paths: either mimic or something new. With mimicking, you know exactly what attributes you want. How do you do things faster?: Communicate expectations and create modular platforms In most technologies, we don’t create something too new, we improve existing technologies What would you recommend a food engineer should focus on: Find something passionate. Always ask questions and eventually, you’ll find something you’re passionate about. Most problems can be solved by simple algebra My Food job Rocks: I get to see cutting-edge technology all the time, everywhere Food Technologies: Machine Learning in the food space What challenges does the food industry have to face?: Get with the times. People who try to discourage technology are usually the ones who don’t benefit when it booms. What is something in the food industry you’d like to know more about?: How other products are made. Such as Chicken Nugget shapes and M and M colors. Timelines: How long do you think it should take for products to get to market?: Depends on the complexity of the product. Unfortunately, if it’s too complex, the consumer won’t follow the directions anyways. The trend for products is 2 years Who inspired you to get into food?: the Extruder. Also the visionaries I’ve worked for in the past. Kitchen Item: I love to grill. Love working with fire. I prefer Coal. Adam: I made a firepit in Phoenix. Favorite Food: Noodles. All types of noodles If you were to teach a college course, what would you teach?: A big part about innovation is to look at things in a different lens. For example, meal kits were created in this. Any advice you have in the food industry?: don’t overcomplicate the question. Look at the tech and learn as much as you can about it. Broaden your horizons Where can we find you?: www.mtcc.io I’m free to just talk about ideas.

Sophie Mendes van Delft is a world traveler and has lived in France, the United States, and now, Canada. She’s explored all walks of life trying to find what makes her passionate and what makes work enjoyable and ended up finding her place marketing in the food industry, where she absolutely loved how passionate the people are there. In this episode, we go into detail on social media, and the power of community, and talk a bit about the emerging Generation Z. We also talk about the really fiery hot Canadian trends in the food industry such as local food. But perhaps the most important part of the interview is the confirmation that the food industry is full of passionate individuals and that everyone, no matter if you’re a scientist, a chef, or a marketer, you’re welcomed here. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I create content and community and you can’t have one without the other What comes first, content or community?: I think content, but Sophie thinks community. The Wolfman, a chef in Canada How do you distribute content?: We have two platforms. A blog and a magazine with a different audience Restaurants Canada – Teach Industry Menu Mag – Inspires industry All social media has a different platform. For Restaurants Canada, advocacy is important so Twitter is the best Foodservice and Food Industry focuses on Instagram because it’s a very visual profile What do you like best about your job: I get to meet so many passionate people George Brown in the Ontario Region. We had a bunch United States students and they asked for advice. Someone said that in the food industry, it’s ok to change paths Describe the steps it took to get to where you are today?:I went to medical school first, and hated it. Then I went to business school and hated it. I loved food in Ontario and wanted to get into the industry but didn’t know how. One day, a lady saw that I was upset and said “just do marketing for food companies” We eat food more than we talk about it Soft skills that are important in the industry: Empathy Technical tools: The platforms themselves have a huge amount of tools. For example, Instagram can track every single post and who is looking and use hashtags to find things. Instagram Direct Question ability. Instagram also might allow you to book a restaurant in the future. Twitter is super dependent on the audience. RC show: Restaurants Canada Show in February Toronto is the food capital in the world. What is the food capital in the world?: New York, but perhaps California Local food is a very important aspect in Canada. Most of the new chefs are focused on “local”, For activism, they focus beyond local Mark Brand – Uses his network and community to end world hunger #beinghungrysucks Greasy Spoon Dinners- a way to raise money to go to places to build ways for people to get jobs and eat properly Why does your food job rock?: I get to be the bridge between the physical world and digital world and connect and engage and learn and help people. Give and Take – Adam Grant -both Sophie and I recommend this book Originals – Adam Grant The biggest challenge the food industry needs to face right now?: Mental house. For food service, long hours and lots of stress. You can’t let arguments fester and management has to lead by example. Most chefs know about this culture and are trying to amend it What is something in the food industry you’d like to know more about?: I would really like to talk to students and know why they joined the industry Generation Z – Use Snapchat, Instagram, but never facebook Musical.ly (Tik Tok) My sister is 8 years younger than me and we don’t communicate the same way. Millennials looking things up in the internet: puts up key words Generation Z: Will write questions directly to google She won’t trust the same websites I do Who inspired you to get into food?: It was an internal fire. My family was really involved in food. We would butcher animals on the kitchen floor. I loved to bake and took any opportunity to bake. What is your favorite book?: I have a ton of cookbooks. But there is one I keep going back to. Plenty and Plenty More from Yotam Ottolenghi  Favorite food: Not sure. I know I have a limit of eating cookies Adam Yee: I love smoked seabass because you get a lot of different textures and flavor that meld well. Oh, now I remember: Tartare. Had some with wild game meat Ethiopia Tartare with ingeria Clarified Butter, Berber Spices, Tartare Do you have any advice for someone who would follow your path?: Go for it. You’ll be with very driven people, people with very interesting pasts that has influenced their positions. Their passion and enthusiasm is quite inspiring. Where can we find you for advice?: Instagram @SophieYOUPI  

What do Tennis and Culinary have in common? Judi and Penny Lerner are a mother-daughter duo that leads AYS Sports Marketing, which kicks off an event called Taste of Tennis, an event that brings Tennis professionals and culinary professionals in a super fun event to showcase the best food in the city. How did this start? Funny story. Judi kept on getting asked by professional tennis players about good places to eat and that gave her an idea to bring the chefs to them. Now bringing amazing chefs such as Masaharu Morimoto under the same roof as Venus and Serena Williams, this event has gotten widely popular and is a way to showcase amazing food and food trends to the best in the tennis industry. We go over the trials and tribulations when it comes to planning an event like this. We also talk in depth on how to find the most talented and unique people in the city for your event, and go really in depth on the hottest food trends going on right now. At the end of the episode, I found out that Tennis and Cooking share the same passionate people, and no matter what profession you’re in, it’s always a blast to meet passionate people.   Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Shownotes What do you do?: We introduce tennis players to professional chefs How did this start?: I was having a bad time at my previous job and my mom noticed this niche and asked if she wanted to start something with me. AYS Sports Marketing Judi, how did you start this niche?: When I was doing these events, I saw that these tennis people wanted somewhere to eat and I thought this was a great opportunity. Taste of Tennis: When we first started, we had around 12 chefs. The tennis players didn’t know any We went from 200 people to 700 people. The chefs go from twelve to twenty five. When we started this twenty years ago, chefs were not chefs. Now chefs have a bigger meaning. Notable Chefs: Masaharu Morimoto Chef Shorne Kerry Heffernan Chef John Mooney Do other sports do this?: Yes, but we do it differently. We have the tennis people really get involve dwith the chefs. The tennis players even serve the food. What kind of experience do you want your guests to feel?: It depends on the city, but in general, we want it to b engaging. We have photo walls and have chefs and tennis players do cooking shows, DJ’ing. We like to give the people “Wow moments” or when a celebrity tennis player will do something unique Notable Tennis Players: Venus and Serena Williams Nick Kyrigois What is the stressful thing about setting up an event?: Hoping to have everyone show up on time. There are so many factors that can cause someone not to show up. For the tennis, for instance, tennis players don’t know when they play until the day of. We also worry if they don’t get injured. One time, we had a city-wide blackout right before the event and the chefs ran out of food. What kind of tools or services have helped your business?: We have a  global network of people and we communicate very regularly. Our biggest resources are talking and eating. On eating: Sometimes I’ll be in New York and have 3 lunches What do you look for when you look for talent?: We have our network give us experience. Hotel bellman actually provides a ton of information. We then take the information and find the recommended talent and go from there. I am looking for new ideas and exceptional people Feedback Sessions: We send out surveys for the chefs and ticket buyers and talk with sponsors. We’ll always have a group brunch where we talked about what went good and what went bad. City taste of tennis after dark: We did an event focusing on desserts. Desserts are now the thing to focus on. We took 5 instragrammable desserts and showcased them. For example Wowffules Ice NY Food trends and technologies: We live in the world where we can use all of these ethnic spices Where do you find a great restaurant in New York?: Mainly word of mouth, or ask friends in our community What is specifically your brand?: We lift these people up in the sports community and turn them into lifestyle brands What is one thing you’d like to know more about in the food industry?: How chefs can go from one event to the next. They balance so much going through events Southern Fork – Stephanie Burt Who inspired you to get into tennis?: Judi – I actually just got involved in tennis and someone asked me to help out and I stayed ever since Tennis players now have a lot of dietary guidelines What are the trends for a tennis player’s diet?: Eating gluten-free (they get more energy). Never put out raw shellfish. They eat plain food before a match. They’ll eat pasta before the match. However, they love food and they eat it all. Tennis is an all or nothing game. You have to win aaroundto get paid. What’s your favorite food?: In a Philedelphia’s restaurant called Franzino. We had this delicious fish. Bidwell Union Square Market. John Mooney. What is your advice for event planning?: For culinary events, read the autobiographies of the chefs. Read books about their lives. Markus Sameulson Anthony Bordain Danny Meyer Markus Samuelson – Yes Chef! Next event just passed: New York - August 23rd September 20th in Chicago Girl and Goat Burrata  

16 years ago, Chronic Tacos started out as this little taco shop, but with time and patcience, exploded into a Taco Empire. Randy started the shop because he missed Tacos and hired on a Mexican family to produce their tacos in his store. Mike took it a step further and put systems in place to grown Chronic Tacos to an empire, with over 50 locations all over the United States, and Canada and even Japan. We go through many things in this interviews such as tough beginnings, to what it really takes to pass on information from one franchise to another. You’ll also learn what makes Chrnoic Tacos a fun, authentic brand and how the team innovates faster and faster every day. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Shownotes Why the name Chronic Tacos?: Chronic means the best. Chronic means high quality As owners, what do you guys do?: We wear many hats What makes this job exciting?: Mike – you never know what will pop up. You meet some really cool people. Randy – I love feeding people and making people happy How Randy started Chronic Tacos: I missed authentic tacos in Orange, LA. I found a small store that needed a taco shop and I bought it. We then hired the Bonia Family – 3rd generation Mexican restaurant family. Chronic tacos got media attention and that caused it to explode. Soon, a lot of people wanted to franchize Chronic Tacos. Randy met Mike, who is from Vancouver. Mike brought infrastructure to Chronic Tacos. Took the time to really build its future So far, we have 54 locations and over 80 in the pipeline. We are opening 15 this year. More locations in Canada and Japan What was the hardest part of making a restaurant?: construction. Plumbers, electricians, plans, drawings, permits. The Daily Pilot – Orange County Register With the newspaper, we got a ton of new demographics Mike – How did you make Chronic Tacos scaleable?: Chronic Tacos was really good at making restaurants but they were not good at recording the things they were good at, down. Each Chronic Tacos Restaurant has a design book that incorporates the color, texture, and ambiance. The biggest art asset is the Day of the Dead Artist Choozer (Day of the dead Artist) How can I become a franchize owner for Chronic Taco?: All starts with a phone call with Randy. We look for a type of “authentic life” through Chronic Tacos. Who creates the building with Chronic Tacos?: We work together with the franchise. From location to design. Chronic Taco’s in San Luis Obispo Philosophy in food: Fresh, authentic, made how you like it. It’s all about flavor. We want to experience something different than your average taco shop. We’re always staying on top of it. For example, Chronic Fries We cook our carnitas 3 hours daily. We use Mahi Mahi, Shrimp, breakfast, etc Where do you get your new menu items?: Feedback from our customers. However, our menu doesn’t change that much. We are rooted in tradition Chronic Tacos does events Gringo Bandito Gringo Bandito Chronic Taco challenge: Big concert, 12000 people at the Sabrosos. We have it all over the country. For example, we brought Kobayashi, ate 152 tacos in 10 minutes. This is a big, competitive eating contest What’s the difference between having a Chronic Tacos in Japan than the US?: Portion size. Also, seeing Japanese eat Tacos with Nachos. People love the California culture. Monster Burritos Small Burritos What are your favorite trends and technologies?: Mike – I really love how people are becoming more knowledgeable about their food and this is great for businesses like ours. Randy – Where the food come from. We talk with the Avacado farms and the tomato farms and where the meat’s getting processed. How do you convey to your customers your transparency?: Our customers ask all the time where our ingredients come from and we answer truthfully, which spreads Doordash Grubhub Uber Eats What is the biggest challenge in delivering?: Consistent service. The biggest challenge in the food industry: Food industries and labor costs rising. Starbucks raising their coffee 10 cents What makes Chronic Tacos a good place to work with?: There are opportunities for growth. What’s one thing you’d like to know more about?: Randy: I’d like to know how supply chain works. Who inspired you to get into food?: Mike – Randy Weiner convinced me to get into food. For Randy – I ended up hanging out with the kitchen staff and loved hanging out with this family serving this cruise ship. As a child, I served all the kids in my neighborhood and spent all my mom’s groceries. Favorite Quote, book or kitchen item?: Greatness is a lot of things done well What should someone get the first time in Chronic Tacos?: Randy - Beer Battered Fish Tacos Mike – Our Surf and Turf Bowl Do you have any advice for someone wanting to start a restaurant: Mike - Love food, have patience. Randy – Surround yourself with other entrepreneurs in this business. Surround yourself with a good team What are the common problems other restaurant entrepreneurs have?: Real Estate, Design, Food and where the food’s coming from SiteZeus – ways to search up real estate Where can we find you for advice?: eatchronictacos.com, there’s a franchise section, all inquiries go directly to Randy.    

When I was approached to interview Susie Fogelson, I recognized the name, but I couldn’t put a finger on it. However, after researching who she was, it all came torrenting down. Susie’s marketing directive at Nickelodeon and the Food Network had influenced my childhood. She was behind many of the shows that you might recognize such as Emeril Live, or Good Eats, or Iron Chef and you might recognize her as a judge in the Next Food Network Star. Now revving up her new strategic firm, Susie shares her amazing way of marketing for all of you. Get ready for an interview with a lot of amazing takeaways. This episode has it all, from this new concept we talk about called food connectivity, the strategy and concept behind key shows such as Iron Chef and Chopped, and the amazing things you can do in the internet today when it comes to accelerating your personal brand. Susie taught me a lot, and surprisingly, I taught Susie a lot! I talked to her about food science, co-packing, and sensory science. That’s the beauty of the food industry. There are so many facets and faces, and I learn from every one of them. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes How do you get a show on the food network?: If you know someone, that’s the best. But the truth is, if you havea  concept, you should work with a  production company and use the production company to leverage with the programming people It’s very simple to see which production companies are working on the show. For example, Rock Shrimp Who is your favorite Food Network Star?: What makes them so special and unique is that these food network stars are passionate about food. Emeril Lagasse was someone I really respect because he would cook and bring the food out. Bobby Flay is one of the hardest working people I’ve ever known. The way he manages his team and how he rewards with people and deals with people matters. Guy Fieri is fun to hang out with, Ann Berelle is fierce, charismatic, etc. You might know Susie from: She was on the Next Food Network Star and the AltonBrownCast Now she has a: Boutique Strategic Firm and Agency Food Marketing Path and a Celebrity Chef Food Strategy and Storytelling Has Foodies been extinguished? New term: People are Food Connected Everyone is getting involved in being food connected. It’s the Dad who loves to grill or the two dads who bake. It’s the college kids going out to eat, it’s the lawyers going to culinary food How Susie started her Strategic Firm: I worked with food network for 16 years, left 2 years Discovery bought Scripps, corporate shakeup Susie left but didn’t get any offers, at least the ones she didn’t want. She realized that a lot of brands were trying to get food connected and she wanted to make a firm that was dedicated to connecting brands to food. On self-branding and connecting: You should focus on your brand. If you’re booked all the time, you won’t have time for those 1 on 1 lunch. It’s important to think about your brand and your company’s brand at the same time. Background: Sociology at UCLA a great foundation on how people think in groups. My first job was at an ad agency. Went into media, which ended up with me going to Nickelodeon. I’m a strategist at the end of the day. Use data to extrapolate strategy and let people rock it Example: In Food Network, in the day, people liked Stand and Stir, but in the night, they want excitement and competition An example is Iron Chef. We would market this show as a non-fiction entertainment seeker’s show. 3 shining objects. We would work as a sort of task force. We were looking to promote cooking as a sport. This includes getting well know chefs to do this as a way to hook them in. Iron Chef was shot on the 6th floor of Food Network. You have to have every ingredient the chef Iron Chef as a sport and that ushered into a whole new genre For Chopped, there are 30 professionally trained chefs in the background. They would use the Chopped Ingredients before the show aired to prove the viability. How do I become a Celebrity Chef?: First, don’t think of being a celebrity chef. Think of developing your brand. If you want to develop your brand, you can talk to us. First, I ask for a video of them creating a dish Then my partner writes a positioning document Then we do an hour-long interview (like this?) I won’t make a show, but I’ll help you make great content What is your favorite social media platform?: Video. Snapchat, Instagram stories, less is more musical.ly or Tik Tok– Gen Z app Crushing It – Gary Vaynerchuk Someone should get on that for cooking App: Panna – a collection of cooking videos Migelo does dumpling Rick Bayless does mole sauce Do you need the food network to be successful?: Yes, but it’s more than that. How do you get people to pay for your content? Number one place for recipes is social media now Content Strategy Know your brands: The three shiny objects. Create good content: That’s well thought through, and for your specific platform After starting, I’ve learned that the food industry is much bigger than I thought. Head forager for whole foods was talking to Susie about scaling up. They’ve been making it in small quanitites, but when they scale with copackers, there are a ton of things that can happen I never thought of design, private equity, everything Institute of Food Technologist in Chicago Fancy Food Show Beverage Conference NOSH Live Hippeas Daily Harvest – Direct to Consumer Food Trends and Technology Transparency: How can brands be more forthcoming on the process. A lot of companies are very nervous about being transparent. Small brands get it, big brands are struggling Wendys looks at Greenhouse Tomatoes Transparency is hard, but it’s all about storytelling Food Network has proven that storytelling is the best way to get people interested in food Ag Tech such as vertical farm and clean fish Blue Nalu – Clean Fish Company Impossible and Beyond Meat – lab based protein forward foods Plenty – vertical farms Aerofarms – vertical farm Fancy Food Show: Tyson Ventures has something called Up-Cycle. They take chicken waste and turn it into a chip Food Waste When I talk to startups, it’s all about scale. Not everything is organic or not The Abbott’s Butcher – focuses on flexitarians Food Network Star – Nikki Dinki – Meat on the side For plant-based: it has to taste amazing Taste is King Portland Flavor Article Adam talks about sensory science Do you have any advice for anyone getting into the marketing industry?: The best approach is that I started at an agency. I learned how to start a deck, or how to work with clients Start with a goal, agree on a strategy, devise the tactics It’s hard but gives you the best foundation All companies have a goal PR is also a great business to be in Food PR is really smart. You can work in a  company, or freelance, etc Rini Ader Susie knew a guy who was really good at connecting and connecting with PR agents and that’s how we got Rini Networking A La Carte – a roundup You can sign up for the newsletter at F&Co's website.

I happened to be in San Francisco and met up with Siddharth at the JUST office. After an amazing tour of the place, we sat down in one of their rooms and I busted out my new equipment, a sound box where I could improve the audio quality of mics If you're interested in product development or want some skills to improve, I'd listen to this interview as we pour out our strategies and frustrations on scaling up. You’ll also learn some interesting tips on how to improve your own R and D process. A note, the audio might sound a bit off, and I apologize. New technology is tricky, but we’ll nail it. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Shownotes A quick story about my experience with Hampton Creek, or JUST shownotes: http://letters.eatjust.com/dear-23-year-old http://myfoodjobrocks.com/?attachment_id=2529 Shownotes on Siddharth Bhide When someone asks what you do for a living, what do you say?: I differentiate between nutrition and food science and research chefs JUST name change What do you do at JUST?: I do a lot, mainly scale up and commercializing products When did you start working for JUST?: I started in November 2015. What is the most exciting thing about your job?: Learning about all of these plant proteins How do you test all of these plant proteins?: We have a sourcing team, an isolation team, and then it goes to the application team What kind of misconceptions would you like to dispel today?: Asking a food scientist if they’re good at cooking is like asking an electrical engineer to fix your computer How did you find out about food science?: I always learned about food in my family. When it was time to choose my major, food science popped out as an option. I worked in India in the Nespresso line, then got my masters in Rutgers. I worked in General Mills and then the Rutgers Innovation Center How did you get into JUST?: Look for people who care about the mission. It’s also nice to work with very similar products What is the most important skill you need in your job?: Being inquisitive and thinking outside of the box because of this all new development. Critical Thinking is also very important How do you acquire knowledge on plant-based innovation?: I follow the news Good Food Institute Institute of Food Technologist Google Scholar with any keywords based on clean plant-based proteins, etc Saskatoon, Canada My Food Job Rocks: I get to work with a basic necessity that can impact lives Favorite JUST product: Cookie Dough What would be your dream job title?: I actually don’t know. I’m just trying to explore Is it ok to not know where you’re going?: Yes, but you should try different things What do you look for at the job?: I need to be challenged and always learning What department interests you the most?: Scaling up is what I find the most interesting because we don’t learn it in college Lumeng Jin – Sensory Scientist Do you recommend product development competitions?: Yes, you realize you need to solve a problem. You also learn a lot of nuances. It’s better to use this experience for a job interview Siddharth did Developing Solutions for Developing Countries Product Development competitions ask you how to ask for help The biggest issue is learning about scale up, especially from a  copacker What is your favorite trend and technology?: Clean meat and plant-based meat. Also, high-pressure processing Holly Guacamole How do you feel about clean meat?: I think it’s the future. The media is expensive, but we hope our plant based database can help us pinpoint the right nutrient broth Fetal Bovine Serum R and D presentations JUST has 6 divisions and share information all the time The biggest challenge the food industry has to face: The population is rising and we need to feed them. Mea production is detrimental to the environment. Gustav Y-combinator podcast interview Zengineer podcast Who inspired you to get into food?: My parents. Nestle manager. Dr. Don Schaffner was actually my adviser (he was in My Food Job Rocks) Favorite Quote: Mahatma Gandi: be the change you want to see Favorite Foods: A spice, a friend of mine packages it in turmeric foods Turmeric needs to be solubilized in oil for it to take in effect. Any advice for anyone in the food industry?: Go for it, be inquisitive. Anyone can join the food industry What would you tell someone on the first day in their job?: Don’t be too fixated by the problem. You have to think of the bigger picture and some solutions don’t have to be perfect

Melveen and I met on LinkedIn, she actually worked with a classmate of mine, Greg Yasuda,  and I wanted her on the show because she had some really good content on improving the next generation of the workforce, the millennials. Though as a millennial, I prefer the term young professionals. Not only that, but she’s been an HR rep in the food industry for a long time in really big companies. Recently forming her own company, her big focus is coaching millennial or young professionals to excel at our jobs and she strategies with corporations to help them unleash potential in their current workforce. In this episode, I ask a lot of questions a lot of people are scared to talk about when it comes to general career advice. We go into how to ask good questions at work, or how to write an email to your boss, how to dress for an interview, or write a thank you note and a great discussion about improving manufacturing jobs. You’ll also learn a bit about the Land O Lakes pet food and crop input business. Who knew? About Melveen Melveen Stevenson is the CEO and founder of M.S.Elemental, LLC, a human resources and business advisory firm based in Los Angeles, California. As a certified HR professional with a background in accounting and finance, she helps companies to navigate the human resources “jungle” of compliance, human capital, and leadership challenges. By using an encompassing business approach, she helps to strengthen the infrastructure of organizations from the inside out, specifically through leadership development, operations, training, employee engagement, and career coaching. Over the last 17 years, Melveen has held leadership positions in human resources operations, supply chain, and talent management at international companies in food manufacturing, medical products, and consumer products. She has also worked internationally. Melveen began her career in accounting and international banking. With an inspired desire to support and drive organizational success through human capital, she redirected her career and obtained her MBA at Michigan State University’s Eli Broad Graduate School of Management. Melveen is certified through the Society of Human Resource Management (SHRM-SCP) and the Human Resources Certification Institute (SPHR).  In addition, she is certified in Extended DiSC® and is a Certified Holistic Health Practitioner. LinkedIn: https://www.linkedin.com/in/melveenstevenson/ Facebook: https://www.facebook.com/m.s.elemental/ Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book, to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes What is a common characteristic of food employees?: A common curiosity. They want to know the whole industry. What do you do in a sentence or less?: I coach millennials and I am in HR consulting About Millennials: Myth about millennials about being lazy and don’t work hard. The best performing person on my team is a millennial. They were hungry and willing to do anything to help an organization Millennials can speak up to the older generation, but you have to speak up How can you speak up to upper management?:To put yourself out there is to ask questions. The best way to ask questions is to ask for feedback on how someone would approach the problem. How should young people write an email?: Condense and concise. Know the language like FYI. Sometimes, you might need to ask your boss about answering your emails after hours Can you describe the steps it took to get to where you are today?: I used to be in accounting. You have to make judgements even though it is a black and white situation. I worked as an accountant in two companies and I learned that I loved working with people, MBA: I went to Michigan State university for a human resources and strategy. MBA allowed me to get a clean slate in HR. Look for a university with high placement rate. Then got a job with General Mills Career Tip: Keep in touch with your old employers. They might hire you back Land O Lakes: They do animal feed? The non dog and cat animal feed Land O Lakes also does butter and crop input You jumped ship to start your own consulting firm, why?: I wanted to go into coaching millennials and my focus turned from a corporate HR leader to a HR consultant who can utilize the people in their workforce more effectively Tips companies can use to make the current workforce happy Flexibility: To have the ability to work at home Overall, you have to look into each individual and see what would make them happy. My Food Job Rocks: I can see the turnaround and shift from people from being stuck to being successful. For companies, I love seeing companies supercharge their workers Do you have any advice for manufacturing plants to improve production?: Observe the processing cycle and pick up the skills and knowledge. You can understand the nuances of manufacturing and improve efficiencies. You’ll get more leverage too. You also have to focus on yourself. You, Inc or Adam Inc. Pick up all of the skills you need and in 15 months, leave graciously. What are people looking for today to get a job?: Application Do your research. Glassdoor, LinkedIn, etc. the 2nd level connections are much more receptive on LinkedIn actually. Your resume or LinkedIn profile must be professionally professional. They also have to sync up correctly. Interviews Research the place you will be interviewing. It leaves a bad impression if you can’t complete the tour. Thank You Notes Handwritten: Thank you for talking to me, I really enjoyed talking about xyz. Send it ASAP. General Advice for anyone who wants to go into the food industry: Be absolutely curious. To land a job, you should keep up with the trends to show you’re up to date. Bring in your experience or education. For example, if you’re interested in sustainability, you have to show that you’ve done sustainability projects in the past. If they see that they need your project, they will probably hire you. We are in a time where the employee can choose the job. Where can we find you for advice?: On linkedin Melveen Stevenson Generation Z

The Foodgrads Ambassadors program is an opportunity for students in Canada to explore the food industry by getting involved and educating college students about the food industry. Veronica and Yenci have benefitted well with the program as both now have jobs in the food science area. Veronica just recently got a job in Quality Assurance and Yenci is a product developer at Campbell’s Soup. Today we learn about how and why they became foodgrads ambassadors. The most important thing is that we see a fresh perspective of the newest people who have entered the food industry and we talk a lot about the pain points that a lot of students struggle with when it comes to finding a food job. We hope that if you are a student or new professional, that this episode motivates you to contact Nicole Gallace at Foodgrads, and to get involved *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book, to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes Foodgrads Ambassador Program: A system set up by Foodgrads. Youtube: Foodgrads youtube channel The Foodgrads Ambassadors program has about 10 people. 7 are interested in the states. All you have to do is contact Nicole@foodgrads.com What are the general questions you guys get as Foodgrads Ambassadors: They either wanted to know more about the food industry or more about Foodgrads. Why did you decide to join the campus ambassadors program?: Veronica: I worked at a career fair first and found that there were no food jobs. Eventually, I did blogs and videos. Yenci: I followed Nicole on LinkedIn for some time and Nicole gave a talk in our university so I wanted to help out. Why do you think people are going to the Foodgrads Ambassador program?: Students not in food science can meet people in the food industry and ask questions. Veronica Hislop’s 7 facts series. There are no websites for these food jobs. Students can have a voice in the industry. The blog is an outlet to have students to write. What got you guys interested in food science?: Both didn’t know food science was a career until someone told them about it Taste Your Future: Food and Beverage Ontario which is funded by the government. It’s an initiative from Food and Beverage Ontario For every one graduate, there are 4 jobs in the industry What type of food trends really: Sustainability and Culture, and what we eat What’s one thing in the food industry you’d like to know more about?: A lot of the food jobs aren’t known and I want to find them out because I might be interested in them. I would also ask, what makes a good food scientist and what would make me a good food product developer. How would you solve the problem of showing food blogs?: All we really need is someone to go and tell us about their job. There should be both an online presence and in person. For example, there are too many names for job titles like product development What’s your favorite quote, book or kitchen item?: Veronica:Become who you are. One of my favorite books is “the earth of ides”. Yenci: Kindness is key and all will happen when it should. University of Guelph motto: "Rerum cognoscere causas," a quote from Virgil meaning "To learn the meaning of reality." Favorite Food: In Colombia, a really good Potato soup. Ajiaco Soup The advice in the Food Industry: Veronica: It doesn’t matter what your background is, just go out and talk. People are generally friendly Yenci: Ask questions. Asking questions is a craft. Where can we find you?: Veronica on Linkedin, send a message! Yenci Gomez, message on LinkedIn. Contact Nicole with Foodgrads.

Check out our slides here This episode is a bonus episode where I rehearse the two little presentations I did in the past two weeks. I was wondering how I was going to practice them, so I thought...well, I have the mic and the script, why not practice through a podcast! Unfortunately, these rehearsals are not the final product, but they might be more informative than the final product because it has me flesh out my thoughts a bit more. The timeframe I had to complete these presentations is much shorter than what you will be hearing today, but perhaps that's a good thing. Here is a little background of the two presentations: On July 10th, Berkeley for the Developing Future Foods Seminar was an event hosted by Alex Shirazi, who does the Cultured Meat Symposium and a killer podcast.  I found his podcast really cool and we actually met at Food Funded in San Francisco. I was helping another person podcasting at the time so I helped him improve his podcast in terms of strategy and audio improvements.  Alex asked me to be a speaker at this one and with some encouragement from my co-founder, I did so and rocked it. This was the first time in a while I did a live presentation but after I was done, people kept on coming and talking to me, which is probably a good sign. This was the same result with IFT. On July 16th, I joined the first ever IGNITE Session, which takes 6 passionate young professionals and they build a presentation to inspire others by discussing a pivotal point in their career.  The people they choose relate to IFT award winners, young board members, people who create communities, and me. Debra Zabloudil did a great job facilitating this, and I've worked with her before at the Emerging Leader Network last year. I was chosen to do my presentation twice. One in the middle of the expo hall and another at a New Professionals Networking event. It was really fun and a lot of people came and talked to me. Every discussion I had was fruitful and inspiring. On Friday, expect an article about public speaking tips. I think that's what I'll be calling the article. It gives you my philosophy on public speaking as long as some tangible tips I use, such as cutting your hair last minute, to rock your speech. You can also find the slides on the top of the shownotes at myfoodjobrocks.com/131presentation Overall, the experience of public speaking was really energizing. If you want me to speak anywhere, let me know. Email me at podcast@myfoodjobrocks.com and we can set something up. No ads this time, this one is a freebie. Note: These are very rigid scripts and most were made to flesh out content than to be conveyed, but this is the raw version of the content. The cooked version is volatile and colorful, which is only beneficial when seen live. Berkeley Event Hi everyone, I’m Adam Yee. Let’s ask a few diagnostics questions before going with this. Raise your hand if you know what food science is. Raise your hand if you have a science degree Raise your hand if you have a business degree Ok thanks! One more question: What does innovation mean to you? What I’m going to teach you today is the foundation to innovate in food. We’re all here today to see the forefront of food technology. It’s actually quite an exciting time to be in the food industry and I’m loving what Alex is trying to put together. I believe that there are so many different ways to innovate, there’s really no wrong answer, but I do think there are a lot of fundamentals that you need to hammer down to truly make something special. So a little bit about me, I have my bachelors of Food Science about 4 hours down south in Cal Poly San Luis Obispo. Back in high school, I wanted to be a chef, but being a food scientist was a safer path. During my time in Cal Poly, I took charge of my creativity when it came to cooking to making food products. This includes entering and winning a lot of national competitions in the food science space. I’ve worked in the industry for about 4 years. Mainly in the protein bar field. And now recently, I’ve been recruited by some really cool people to be in a stealth mode plant based meat startup. If you’d like to know more about it, come see me after the show. Within industry, I made about $15 million in new product sales, maintained and innovated production lines and current categories in the bar space. And today I want to share with you what I’ve learned that helped me create good products. I’ve developed this sort of pyramid of innovation, what I thinka re truly the fundamentals of innovating in this particular field. On the bottom, you have Theory, or what a lot of thought leaders are saying, “mindset”. This mindset is super important because it basically allows you to not take no for an answer. I’m sure you’ve heard of the fixed versus growth mindset, and that’s one of the things we’ll be talking about. Next is knowledge of process, the technical nuances in creating products. I’ll tell you how my first job at a factory really amplified my ability to create really cool products. I think this is really important especially in the technical side of things to take away from. And the tip of the pyramid is hot trends. How can we recognize hot trends and how can we get them acceptable to the public? Theory of innovation Everyone has a different focus when it comes to innovation and a growth mindset. I think in general, there’s too many experts about it. That’s why it’s really important to carve your own path but do so by reading an accumulation of experts. Luckily, this field will always recommend excellent people. But books, podcasts, online courses, these were all fundamental to my growth mindset. I’ve listened to everyone from bad marketers to grand innovators and eventually, the people I liked, were starting to say the same thing. Small note: I recommend paying for the books and courses you plan on reading unless you are a huge passion for learning, buying things will force you to be more invested in the material and it’ll stick better. Eventually, you can build your own theory of innovation. For a small example, these are the books I’ve listened to that I’ve distilled have the most value for me. There are plenty of other podcasts and media that have helped me build my own theory, but let’s just focus on books. As you amass all of this knowledge, start to break them down into simple mantras that can guide you whenever you’re put upon a difficult situation. This will help you guide your thought process and come up with a solution based off of your personal beliefs and the experts you follow. So for me, a lot of the media I read is about asking great questions. This is amplified by my experience podcasting. The better questions you ask, the easier you can solve the problem. Taste is King is all about how products must taste good to be the best. There are plenty of products that taste terrible but sell a lot, but the best products taste good. And Spray and Pray is probably more counterintuitive than what you think of. In most circles, focus is a huge buzzword. I think focusing is very important, but if you can’t litmus test all potential avenues, you are missing out on potential opportunities. Here’s a list of other mantras based off of other people I’v emet. Maybe you recognize some of them. For example, the hustler. The guy in the suit who will grind it out to success. Or the visionary, who believes that they need to take action now. Or the life style designer, who really wants an easy life and that’s ok too. The best part is that these different mantras all work and all lead to innovation. Knowledge of Process So my first job was at a granola bar factory. It was actually a startup plant. Nothing was done, everyoen was new, and I had to be the expert. I got my hands dirty, sometimes doing the line worker’s job even though it was under my paygrade. It didn’t matter, I enjoyed the process and I learned a lot. Basically, it’s really tough! So within a year and a half, I learned how to make granola bars, dog buiscuits, crackers, and knew the machines, how to process them and the efficiency needed to make life easier for the workers. This was hugely valuable when I moved to corporate. The pain of create the products at the granola bar factory instilled the technical knowledge I needed to formulate protein bars to make the company millions. Most formulators don’t even think of commercializing, or the process of taking an idea to profit, until way later. But if you think of a way to commercialize first, then you eliminate a lot of wasted effort because the problem is scalable. And remember, every single product must be commercilizable to succeed. This is one of the hurdles with Clean Meat but luckily, there is already huge amounts of data that say it’s feasible to commercialize clean meat based off of the tissue replication industry. Clever Crossovers Once you get enough knowledge of the process, you can be creative and start applying processes towards new concepts. Here I have three examples. One project was when I first started my job at Isagenix. There was this 6 year long vegan bar in limbo and I took one look at it and recalled form my chocolate experience, that you can mask plant proteins with chocolate! Another was the template forms we used for granola bars. As long as we could templatize our bar formulas in Isagenix, we could create so many different types of flavors. By learning how to template my formulas, you can create a lot of products fast. Another example is what I’m currently working on. At my time in Isagenix, I learned how to make protein chips and we use a similar method to make this new product I’m working on with great success. So now let’s talk about Hot Trends. Everyone what’s a current trend everyone’s talking about right now? Ok, so another question I’ve always asked myself is that if you know the trend, how many other people know? Unfortnately, finding a trend that will explode is like finding the next bitcoin, it might be already happening. However, there are tons of opportunities where you can get ahead of the competition. Expos and Conferences, like IFT which this next week in Chicago, Expo West, Fancy Food Show, all really important places to find new trends and viable ingredients to make these trends happen. And a good piece of advice is that if you’re small, focus on the innovative ingredients because the big players will be too slow to apply these ingredients. It’ll take then 2 years for them to apply an ingredient. For you, it should take months. Seminars, like the protein Technology Seminar I went to last month was extremely useful. But it was really expensive. At about $1000 dollars, this price barrier filters out a lot of small players. However, I find seminars much useful than a 5 figure white paper and most startups don’t go to seminars because of the pricing barrier. But that’s a pretty big mistake. Newsletters like Food Dive and Food Navigator, I would even say following the Good Food Institute is beneficial as well. These will give you small tidbits of information that might be useful. Places like this, and create a network of cutting edge innovators is probably the best method. For me, the podcast I do has created a network that is so close to the cutting edge, I know all of the latest plant proteins, and clean technology. Networking with he right people is probably the best way to get info. So now we transform this foundational pyramid, and break it down into lego pieces. You’re free to build your own structure, integrating parts and pieces to create the newest innovation. Yet there is a way to do it. The difference between a Segway and the iphone has been written in many books but the most important takeaway is that it must be familiar and the marketing must be good. The better your marketing is, the more hands will try your product, but what will make the product stick is a good product. Then that creates kind of an infinite loop which kind of is this formula for virality. So an example is Taco Bell’s naked chicken chalupa, which is now being reintroduced. I could also say the taco fries are a hit too. It’s familiar, but slightly different. This is important for innovation. Beyond Meat has an incredibly powerful brand. I love them because every employee I met there is awesome. They are honest, Ethan Brown goes on viral podcasts, I honestly think this is why they sell at first. However, because their product is so good, people keep on coming back and they will keep on talking about this wow factor. A plant based burger than actually tastes like meat. Another probably older example is 5 hour energy. It was positioned really well in super markets and gass stations, advertising was spot on. So people will buy it. In most situations, the product works really well. It’s fast, convenient, and it works unbelievably well. SO as much as I would love to give you the secret formula to innovate, nothing beats trial and error. You have to actually do it to become innovative, but what I’m giving you is a foundation to innovate and keep on innovating. The more experiences you have, the more you can cross pollinate and create something cool. Jump into many things and eventually, they’ll connect together as long as you have the right mindset. If you can’t think of a way to innovate now, probably the best way to innovate is to try and gain traction from blogging or podcasting, or whatever. Take two of your favorite hobbies, combine them and talk about it. My Food Job Rocks was basically this. I enjoyed career advice podcasts and I thought it would be cool to interview people in the food industry. But the reward is getting people to actually listen to your stuff! But it’s a start to get the gears going. It’s the easiest way to get started. Anyways, that’s all, are there any questions. IFT IGNITE Event Introduction: Adam Yee is a food scientist and product developer. His experience ranges from granola bars, protein bars, protein chips, jams, chocolates, deli meats, and now plant-based meats. In his spare time, he hosts the podcast My Food Job Rocks! where he interviews an expert in the food industry weekly. My Food Job Rocks is a fully sponsored podcast that boats 45,000 downloads and has guests from the Nutritionist of Taco Bell to the CFO of Tyson ventures. My Food Job Rocks ‘ main goal is to showcase cool people in the food industry and inspire its listeners that they can have a  cool job like this too. [Adam enters stage] Hey everyone, how’s everyone going? So I go by many names. I’m a food scientist at my day job, I’m an expert at protein bars so a lot of people call me bar man, and I eat everything so I’m sometimes called garbage disposal. However, today, I come to you has the host of the podcast, My Food Job Rocks. A side project that started two years ago that has changed my life. But My Food Job Rocks didn’t start as a random idea, it was actually there to solve a problem. I think a lot of people who want to try something, think an idea just falls out of the sky, but the easiest way to create something amazing is to solve a problem This is the article that started a podcast that has over 45,000 downloads. It was posted by Nicole Gallace who at the time, started Foodgrads, a platform which would act as a bit of a niche food industry recruitment site. Since she was starting her thing, I aske dhow I could help. We decided to end up doing a podcast. So my task was to interview an expert in the food industry every week with the sole purpose to showcase that there are really cool jobs in the food industry. After doing this for 2 years, I’ve noticed some really cool things happening that I’d like to share with you today.   After about 120 episodes, you realize that passionate people, no matter if you are a food scientist, food safety auditor, event planner, or entrepreneur, you have the same things happening. Lessons, advice, they all say kind if the same thing. Posting an episode and an article every week also helped me retain information. We are all here today also, to network, and that’s great! But by having a genuine, passionate conversation, the network becomes a bit more substantial, the value of a good conversation was a worthy investment. And I also realized that, why am I the only one doing this? At the time, I can’t believe people aren’t doing podcasts about food science. So I really want to share that you can do this too. Skills I ask a set list of questions to all of my guests on My Food Job Rocks. I find asking the same questions gives me a set of data and trends that I can convince myself that this is the right thing to do. However, recently, I’ve been asking more indepth questions to make each interview unique. Here are 4 questions I picked out that resonated with me the most. How did you find out about food science? – Most people found out by surprise, or that their path wasn’t a straight line. Most people who received a degree in food science found out by switching. In fact, only younger guests really stuck with food science from freshman to senior. What are some important soft skills? – The most important skill is to be curious. And this is amplified by being inquisitive, passionate, and creative. As long as you love learning, you can get far in the food industry. What types of food technologies are really exciting you right now? – The umbrella of Sustainability has been one of the biggest topics that’s brought up but luckily there are many ways to approach the problem. We have cool products like Plant based meat and clean meat exciting most food scientists, but food waste has also been a huge topic to save the world. What is one piece of advice you can give someone in your industry? – Love what you do is the most common answer, and I think in the food industry, this is the easiest profession to love what you do. Food connects with people in such a different way than anything else, that those who love it, are obsessed with it. Blogging is hard Being Consistent is tough, it takes 6 hours a week to maintain and do things for the My Food Job Rocks Platform. That’s like, 12 netflix episodes. It can get tough, I think most people who start stuff like this don’t expect the long game. But this is about falling in love with the journey. The knowledge I acquired just doing one interview was more than enough to convince myself that this is worth doing. This is why I edit all of my own podcasts, because I can absorb the information once again. Sharing these interviews is icing on the cake. If you keep going, and try your best, week after week, you develop a sort of snowball effect. The more people you talk to, the more guests you have on the show, the more consistent your quality is, the easier it gets. What used to be about begging my friends I went to in college to try out this podcast, ends up being begging people on linkedin to give it a shot. But eventually, people start to get word of your stuff. As you refine your craft podcasting, or even blogging, you can convince experts to be on your show! Not only that, but the conversations you have will give you the ability to ask for really high profile guests to be on the show. A good referral is quite a powerful tool with the right network. And recently, I’ve received tons of Public Relations pitches so now I don’t even have to beg guests anymore! Network Now I would say the best part about doing these interviews are the people I’ve met. I make it an effort to connect with all of my guests in My Food Job Rocks. For some, I buy their products, others, I buy their services or partner up to do some amazing stuff. Usually, when I go to a conference, or expo, I ask if anyone one of my guests will be there and I got to say, I always meet someone! I think this type of networking is really important. Though the things we do here is awesome, nothing beats a good conversation with passionate people. It sticks, and I’m sure many of you can relate, if you work with passionate people, you can get things done a lot faster. You can Do This Too! Throughout my time doing My Food Job Rocks, I’ve met a ton of cool people. But it’s not just my guests. There are other people in other platforms such as Instagram, twitter, podcasting, blogging, that have asked for my advice and we push each other forward. This is the most rewarding part. Building a community of people will want to take destiny into their own hands. I offer as much help and support as I can. And so the biggest takeaway I want to give, is that you can definitively do this too. I am not special. In fact, I’d say I’m just a bit crazy, but I think all passionate people are crazy. It may seem daunting to create something like this in 2 years, but the benefits in all aspects of your life is incredibly rewarding. There is so much room in this space. Without podcasting, I wouldn’t know how to speak on stage, or ask for advice, or meet so many incredible people. The Ultimate Reward But maybe that won’t convince you. Educating people is nice, but what is the actual benefit? This might motivate you. How far can creating a platform really springboard your career? Well, for me, I left my corporate job in Arizona to join a plant based meat startup with some really high profile players. This would have never happened if I didn’t start the podcast. So this is just a simple story of someone who started a little blog, and how it opened so many doors for my career and all I want you to take away from this, is that you can do this too. And if you decide to put a lot of effort, and post consistently for a year from now, I’ve got your back. We’ve got your back. The world needs more science communicators. You can do this too. You got this.  

Erin Rees Clayton holds a diverse scientific background. A PhD in Genetics, a Masters of Public Health, and is in food. With this skill set, she has a very broad and insightful ability to connect the dots, which helps her a ton in her current job in the Good Food Institute. Erin and I spend a lot of time talking about questioning. I think it’s a really important skill to ask good questions and we go into how to do so. There are so many questions we still don’t know how to answer in food and Erin will share them with you, so you can be inspired to answer them. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Show Notes Did you know: Copper is an essential micronutrient When someone asks what you do for a living, what do you tell them in a sentence or less?: I work with scientists and entrepreneurs to make healthy and affordable meat alternatives The GFI works as more of a consulting role. They will analyze the scope, and mobilize the resources What kind of people do you get who come talk to you?: A variety, academia, entrepreneurs, and big companies. We also want other industries to get involves such as the tissue engineering company. Are there any educational hubs that are forming for these industries?: Not really. We’re trying to change it. Tufts, Harvard, and Berkeley have labs and innovation centers are going through this. Allison Burke Everyone is pretty much doing this. Washington and Texas A+M are both universities that are getting involved, probably more. Describe the steps it took to get to where you are today: Not a linear or planned path. Science is really about asking questions Dennis Thiele at Duke University. Copper Metabolism Then got a masters of public health at Michigan to get a more holistic view of scientific impact How did you get interested in GFI?: I stumbled upon it. I loved their mission and I wanted to see what it would be like so I wanted to go into it because I would always wonder if I didn’t What skills were they looking for?: I’m a Scientific Liason. At the time, it was grant writing in which I wrote a lot of during my time working. What are some big questions the GFI is trying to answer?: Plant-Based Meat Questions: The sources of protein. For example, pea protein. We really haven’t explored the vast majority of plants out there. Also, what are we trying to do with plant protein? Can we find healthier ways to create the product? Clean Meat Questions: Clean meat can rely on biomedical to get our questions answered. Yet the price of making Clean Meat has to be drastically lower than biomedical. A big point is to find a media to create clean meat. Media recycling systems or remove waste or add in is also a big questions Do you have any tips for asking good questions?: Not being afraid to admit being wrong. We always want to be right, but with cutting edge technology, we don’t know the answer. No one does but we are all working to solve these answers. Ask questions that don’t have answers and enjoy the process. My Food Job Rocks: 1. I get to learn new things and be challenged on a daily basis 2. I can make a difference in a very positive and big way. I’m one small part of that, but the potential is impactful 3. The people that I get to interact with. My colleagues are super cool. What would be your dream job title?: Similar to what I’m doing now. Food Systems Strategist maybe? Can you name one specific gap that’s stumping you?: I tend to think about what does it look like to develop plant based meats in other countries? Extruders are huge, expensive pieces of equipment and a lot of nations can’t afford it. What companies that don’t get much love are innovating in this space?: American Pulse Association, USA dry pea and lentil council. These are not for profit entities. Pulse protein innovation summit in Oakland: We brough farmers, breeders, food scientists, and plant based meat companies to discuss innovation of plants. Will that summit be there again, next year?: Maybe, not sure. We are actually having our own Good Food Institute Conference Who inspired you to get into food?: It’s more of a what, than a who. I saw GFI as the potential to really change something and this will make an impact. Should Scientists be Idealistic?: Some should be, most have a touch of pessimism. Favorite book: Fiction: Les Miserables by Victor Hugo. Non-Fiction: Long Walk to Freedom. For the books applicable to my career: Living Down Stream by Dr. Sandra Stiengraber and Silent Spring by Rachel Carson. Made an impact on thinking about health from not just inside our bodies, but outside as well. Do you have any advice for anyone who wants to get into your industry?: There is a lot of space that needs to be accomplished. People are struggling to find technical talent just because there’s not really a degree for that right now. Don’t be afraid to try something new. If a class sparks your interest, or you find a seminar that’s interesting, go and do it. Talk to people. You never know what you’re going to learn and making connections are crucial. A lot of scientists are introverted. How do you convince them to talk?: Us being scientists and talking is really important. Scientists can talk to other scientists and feel comfortable. What should colleges teach you to be more prepared?: Exposing students to broad applications to their knowledge. Not “If you major in X, you can’t work in Y”. Interdisciplinary collaboration: GFI is not just science and technology. We have innovation, policy, corporate engagement,

You are listening to a bonus episode, a short one, where I wanted to introduce an exciting series we’re doing for the next 5 or so weeks. I’m super excited to be able to interview 5 amazing people from the Good Food Institute. The Good Food Institute, or the GFI, is one of my favorite non-profits in the recent couple of years. I enjoy their pragmatic, and scientific way of describing the innovative technologies behind plant-based and cultured meats. Loyal listeners of My Food Job Rocks know that I am very interested in this type of technology as I mention it in almost every episode. Some of the My Food Job Rocks interviews with people like Deya Trujillo from Beyond Meat, Paul Shapiro, the author of Clean Meat, and Tom Mastrobuoni, the CFO of Tyson amplified this hunger for knowledge. Loyal readers will also notice that once in a while, I write about plant proteins, mainly because they’re interesting and also a pain in the ass. I posted an article about the perils of plant proteins on LinkedIn and David Welch, Director of Science and Technology of the Good Food Institute, said I wrote a good article. Jumping on the chance, I asked to interview him or any other person in the GFI. He then connected me with Matt Ball, who then sent an email to 5 individuals who enlightened many different ways. In terms of food industry and technical works, I was able to interview 5 people who are technical experts in helping communicate, or perhaps a better way to describe it as, digest the complexities of plant-based and clean meat. Here, I’ll introduce them: Zak Weston - Corporate Engagement Specialist An active member of the Effective Altruism community, Zak joined GFI after several years of experience in sales and working with start-ups. He works with leading grocery, foodservice, and restaurant companies to help increase the quality and quantity of their plant-based product offerings.  Aylon Steinhart - Business Innovation Specialist Aylon graduated from UC Berkeley’s Haas School of Business and has co-founded two startups. At GFI, Aylon uses his expertise in entrepreneurship, go-to-market strategy, marketing, and business development to help entrepreneurs launch the next generation of good food startups. He brings significant business leadership experience to GFI and has worked with companies such as Kellogg's, Applebee's, and Nestle. Erin Rees Clayton, Ph.D. - Scientific Foundations Liaison Erin has degrees in chemistry, epidemiology and genetics and has ten years of research experience focused on a variety of topics, including molecular biology, nutrition, poverty, and social disparity. Erin seeks out funding opportunities for plant-based and clean agriculture research, and she is also working to establish a dedicated plant-based and clean food lab at a top research university in the United States.  Isaac Emery, Ph.D. - Senior Environmental Scientist At GFI, Isaac studies the significant environmental and human health impacts of industrial animal agriculture and evaluates the reduced impact of plant-based and clean meat. Isaac has more than a decade of research experience in biomedical science and life cycle assessment of energy and agricultural systems. As a multidisciplinary scientist, he has a passion for discovering and communicating the most effective and efficient ways to reduce the adverse impacts of our diets. Marie Gibbons - Research Fellow, MS Student Marie is conducting clean meat research at Harvard Medical School under Dr. George Church with the support of GFI's REAP Grant funding. She is a MS Physiology student at North Carolina State University with a BS in Zoology, minor in Psychology, and 10 years of veterinary experience. She also serves as a New Harvest Research Fellow. Marie is using her passion for animal welfare and interest in medical science to explore and promote the cellular behavior needed for large-scale muscle cell production in bioreactors using serum-free media.   Each of these guests are extremely knowledgeable in every way possible. If you want to learn more about Plant Based or Clean Meat, I suggest listening to all of these episodes. Once this series is over, I’ll be making a cool category somewhere on the website. This is the future everyone, in My Food Job Rocks, it’s important for us to talk about the cutting edge of food. And these guys are the experts. If you’d like more information, follow the Good Food Institute at gfi.org. Facebook is the best way to get their info, but if you want to learn more about the tech, I recommend downloading their white papers and learn all about the tech. Enjoy!

>>>Win Jessica's book by clicking this link, and in the comments, say you were from My Food Job Rocks!

This is a special interview where I get on skype and talk to not only Dr. Harris, but his whole class! In terms of content, this is a standard information about me, how my food job rocks, the life of a food scientist in my eyes, and what I’ve learned podcasting. If you’ve been a long time listener of the show, you’ll realize that I say the same things in previous episodes, or articles but unless you’re super obsessed with me, you’ll learn some things about me that is a great summary of the content I’ve produced in the past 110 episodes. You can even say I’ve updated my philosophy quite a bit. So key takeaways in this episode is that I distill the tactics for getting say, a job. Or switching jobs. Not only that, but the power of asking questions and the power of building your credibility. You’ll hear no laugh track on this one. Its either because I’m not funny or I couldn’t hear the crowd. I’ll be doing double episodes in the next 3 weeks and this is a special segment. I had the opportunity to help Darin Detwiler with his class, Global Economics and he allowed me to interview 6 of his amazing guest lecturers and use it as supplemental information. These types of technologies include Geospatial Technology, Food Fraud, and Analytics. All super interesting technology. Some of the lecturers are not focused on food actually, but they’re good none-the-less. So yea, expect 2 episodes a week, Monday and Wednesday. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. I’ve updated why My Food Job Rocks: to overall, I have the ability to impact millions of people with food. Foodgrads.com Gabriel Harris' My Food Job Rocks: I get to work with cool students about the food scientist How did you find out about Food Science?: Serendipitously googled it How do you process Granola Bars?: A lot of stuff is mixed together in large machines. The big focus on how manufacturing helps with product development Manufacturing job: Bootcamp for Food Scientists How did you change from Granola Bar to Isagenix?: Networking and job hopping You can interview for another job. A lot of people actually don’t know this. Companies will encourage you to leave, and get experience somewhere else and come back. Your network is your net worth. You also need to have strong and weak relationships What is the day in the life of a food scientist?: It’s based on projects rather than the daily life. You have to work with a lot of people to get this done. Episode 80 Adam gets interviewed for the Phoenix New Times How did you start a podcast Why I built a website: A website is 100% mine I interviewed my friends first: Episode 2, Episode 3, Episode 4 Paul Shapiro – Clean Meat There will always be problems in the world. You should be the one who solve them What have you learned from 100 podcasts: How to ask better questions and when to ask better questions Student Questions How do ideas come up when you make new products? Sometimes through market research, sometimes through top leadership. It really depends on the company. However, you DO have the ability to give input if you gain enough credibility in the company. Is your podcast on Spotify?: Yes! Click Here 

Really excited to have Austin on the show. What’s really cool is that he found My Food Job Rocks because he’s a regular listener of Don and Ben’s podcast, Food Safety Talk. Funny how that works, right? So Austin became a regular listener and engaged with me on social media. We now pretty much support each other in everything we do. Austin has his own site, Fur Farm Fork where he posts really technical, powerful stuff about food safety. This was a fun interview. Austin’s past was a bit different than most as he found out why his food job rocks out of falling into an internship and found out he really loved auditing and making corrections to said audits. Now taking on a leadership role at Earth2O. We get into in-depth discussions on whole genome sequencing, and since we have a water expert, we get into the raw water craze that was sweeping Silicon Valley at the time, and Austin has quite the interesting viewpoint on that. Also, quick disclaimer, I apologize for saying the company name Earth2O as Earth H2O multiple times in the episode. Hope you can forgive me. About Austin Austin Bouck is a quality assurance manager at EartH2O, a certified B-corp bottled water and coffee manufacturer in Oregon. When not at work solving technical quality challenges, he continues to ponder food safety issues on his blog, Fur, Farm, and Fork, which helps him stay sharp and share his knowledge with other professionals and the public. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. Job Title: QA Manager for Earth2O The difference between Quality Assurance versus Quality Control Quality Assurance: The framework used to set up quality Quality Control: The action step. The auditors used to make sure things are done right Earth2O is a small company. I brought someone on last year. I used to lead a team of 9. The biggest misconception: A lot goes on in bottled water. For example, cleaning, has to last 2 years, etc. Technical Expertise in water: Water treatment is complex. There are tools such as: Reverse osmosis: Pretty much means ultrafiltration Deionization Distillation Describe the steps it took to get to where you are today: I wanted to be a vet and I did my bachelors in animal science. I applied but I’m on the waitlist. I did an internship at OFD Foods. I had to do a risk assessment in the lab and I loved it! I stayed for 3 years and then I moved to my hometown in central Oregon Temple Grandin Certified B-Corporation. A business that’s a force for good. Oregon gas law What is the most important skill you need in Quality Control/Assurance?: The devil is in the details IFSQN – A Forum for QA people What’s your dream job title?: I want to be known as a _______ guy What do you look for most in a  company?: Employee investment. Either going to an established company or start your own QA culture. Some companies don’t care about Quality Management Mary Wilkerson – American Peanut Corporation Whole Genome Sequencing: The hottest technology for food safety, but still really new Sequencer Cell Phones Where can we find more information about whole genome sequencing?: It’s actually hard to find info about it. What is the biggest challenge the food industry needs to face?: As we get more specific on food safety, we’ll be focused more on processing What about Raw water?: “can you please define what’s raw water?”. Different people want different water and everyone has a different reason to not trust your water. However, there are some natural spring water sources that are actually up to standard. (Earth2O has this water). As a capitalist, go them! As a food safety standpoint, it’s like raw milk. Favorite Quote: Where does the true source of music lie? In the strings themselves or the hands that pluck them? Favorite Kitchen Items: Avacado Slicer and Silicon Rubber Stapula Any advice for anyone who wants to go into the food industry?: Be ready for multiple roles and be ready to find out you like some of those roles. What would you tell yourself your first day at your job?: Calm down. Eat the elephant a bite at a time.

So this is kinda cool, if you recall our very first episode, we interviewed Nicole, and now, artistically timed, we interview her after 100 episodes. This episode is a bit different because it’s a return guest, and it’s much more conversational. Especially because Nicole and I know each other well, and talk fairly frequently A lot of podcasts do this, especially those with the same networks. I actually find these episodes really enjoyable because it’s like two friends having a conversation about life. I hope you find the discussion we have warm and inviting. However, we do bring up some really cool topics of discussion. We start off with a discussion on social media, then we reminisce about the growth of both Foodgrads and My Food Job Rocks. However, I would say the most important topic in this episode is about how scientists can communicate better, and what part Nicole and I play in this. Key Takeaways Nicole and I discuss the journey of growing our projects The debate on what to support in science How to get noticed on social media Other Links Linkedin Foodstirs Guelph University 3 to 5 years of industry experience is a good area where people can relate to Young people think they’re either too special or not good enough Imposter Syndrome - Nobody feels like an expert Gary Vaynerchuk Spoon University Lin Carson Bakerpedia Katie Jones Zooey Deschenel Elenor Batalini A blog is not a scientific paper Jessica Gavin

I’ll be talking about this episode in three different sections: One will be about how we produce this podcast, two will be a sort of overview of the most common answers our 100ish guests have given on My Food Job Rocks, and the last part will be about what we plan to do for our future.     Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com I’ll be talking about this episode in three different sections: One will be about how we produce this podcast, two will be a sort of overview of the most common answers our 100ish guests have given on My Food Job Rocks, and the last part will be about what we plan to do for our future. So let’s start with how this podcast was made. Podcasting technology is pretty cheap. You can get an ATR mic for $70 dollars, audacity software for free, MP3 Skype recorder for free, Skype for free,  and hosting for about $10-20 dollars a month. I’ve had this for almost all 100 episodes but we will most likely invest in some other software very soon. One of the things I purchased recently, is wavve.co software which converts audio clips to video clips which I find pretty cool. Again, setup for podcasting is super cheap but it does take some skill to improve. You eventually get into a rut when recording, editing, and publishing episodes and it wasn’t until episode 80ish where I wanted to really analyze how to improve. I paid a radio coach about $100 dollars to evaluate two episodes: an interview and a monologue and I got some really great insight on how my audio sounded and I dunno if you guys have noticed, but the entrances are a bit more dynamic. Speaking of past episodes, I recently listened to episode 000 and it was terrible. I sounded really boring. It’s recently been replaced with a more modern version. Check it out! I also noticed while digging up clips for the intro, that I zoomed through the intros so fast. Wow, I hate listening to my past self! But if you’ve been here since the beginning, then you’ve seen the improvements. In the things I do, I try as hard as possible to get user feedback and this is why I love using surveys. I used surveys to get responses from the Arizona Section IFT and got some very valuable feedback using this method. Giving away prizes helps a ton with getting people to fill out the survey. For those who filled out a survey, thank you! Throughout the podcast, I’ll talk about things I’ve noticed but one very particular one is the audio quality, which scored low and got some interesting comments. Many didn’t like the inconsistency of audio and some people say that it’s not very car friendly. I also got one saying I make too many mouth noises. Haha, I love it! So over time, we’ll be upgrading the sound quality of My Food Job Rocks and this is going to be a learning experience in my end. There are a lot of youtube videos that teach you some cool stuff so I’ll try that. Right now, it’s current episodes, but I wouldn’t mind doing this for all of our episodes eventually. So as everyone knows, I have a full time job and I have to schedule these things before or after work. This isn’t too bad as my job is decently flexible and timezones are awesome. Guests are told to sign up using a free app called calendly.com and then I send them a list of questions about 3 days before hand. When we do the interview, I get them and I warmed up and then we begin with asking the first question, which is a general “how do you introduce yourself?”. As you might have noticed, the episodes are getting longer and longer. The amount of questions haven’t changed, but how I asked questions have changed. I’m sure you realized that I now ask more questions to get a better understanding of the guest and really try to dig up some great advice. This is just a skill I developed with practice but it’s made the podcast a lot better when it comes to getting advice. Or so I think so. Through the survey, I received a lot of feedback that maybe an hour an episode is too long. I’ve debated about this for a while and I’ve decided this: Starting at maybe the 110th episode, we’ll still have hour long podcasts, but it’s going to be segmented into two parts, a general inquiry and a lightning round questionnaire at the mid-point of the episode. I want the most important info at the first 30 minutes and give structured opinions at the end of the episode. So for example, most of the great stories about career advice will happen at the beginning of the podcast and opinions about technology, favorite books, etc, will be at the end. I know this is not ideal for people who want to finish things from start to finish, but to be honest, I am a huge believer of long-form content. We need more long-form sources of content in the world. I think that really separates the people who like to absorb information and actually learn from My Food Job Rocks. Tim Ferriss, Tom Bilyeu, and other interview based podcasts give some amazing insights that take an hour long, but I learn so much and I feel like a 30 minute talk between guests really devalues my time with them, their time with them, and of course, your time with them. So after I get an audio file, I put it on my backup and it’s added to the list of podcast guests, or a google drive. Usually, we have around 5 to 10 episodes in stock because interviewing is really enjoyable for me. Last year, I tried doing 2 episodes a week, but it really killed me doing so. All of my time was devoted doing podcasts! That was when we switched to more article-writing content when I realized my time was being eaten up doing twice a week. So for a 1 hour podcast, it takes 3 hours to do. We first record it, that takes an hour, then I have to edit it, which involves listening to the podcast and through real time, write, pause, and edit the show. I find this a really enlightening process because I’m absorbing the most information through this step. I not only get to learn about my guests, but write notes in which I can eventually apply it to my life. A lot of the advice I’ve gotten from my guests have made me a happier and healthier food scientist. Because it takes 2 months to revisit the podcast, it’s like reviewing a brand new episode. Uploading and copy pasting it on the website takes about 30 minutes of work, and I blast it out on facebook, twitter, and linkedin. I use these platforms because these are where my guests live. A lot of younger food scientists. Or business owners use facebook to share my content. Twitter is great for the people who use it such as Logan or David Despain. Linkedin is my powerhouse and I meet most of my guests there. Most of my viewerships, thank-you notes and things of that nature come from linkedin. And that’s kind of my process on the podcast. Again, doesn’t take too much of my time. So now let’s go to part two. Talking about the most common and interesting questions on the podcast (We go more in depth in the podcast) Questions that were scrappedMore focused on asking better questions in the beginning What’s your favorite food? Something inspiring Where will you be in 5 years? Who inspired you to get into food? Important SkillsPassion Curiosity Emotional Intellegence/Empathy Always keep learning Books I’ve read thanks to my guests The Alchemist Radical Candor A More Beautiful Question Books that are insanely popular On Food and Cooking Anything by Malcom Gladwell Modernist Cuisine Kid’s books: Give a mouse a cookie, swallow a fly, Oh the Places you will go Other Books I Mention So Good They Can't Ignore You Elon Musk: Tesla, SpaceX and a Quest for an Amazing Future Clean Meat Quotes that were popular Crazies by Steve Jobs The Man in the Arena by Theodore Roosevelt Kitchen Items that were popular Kitchen Aid Vitamix Knives (especially chefs) Spoons of sorts Technology that is really popular 3D Printing and then it stopped Alternative Meats Clean Label Super specific: Baking technology and Whole Genome Processing Problems that the industry needs to faceFeeding the World Communication is a big one General Advice on Being in the Food IndustryFind your passion Your Network is your net worth Love what you do Try everything   Let’s talk about the future So base don the survey, the results were pretty cool. I bounced some ideas around about free things we can do, and also some avenues where you would pay for things. For free things, I want to try different media platforms. I’m already experiencing with short videograms that are kinda cool. I also want to try and get an inclusive group going either on facebook or linkedin. I’ve been noticing through my posting on linkedin, a lot of other people are telling their story Thank you everyone for also filling out the daring question on what type of things you would buy from us if given the chance. We’re carefully taking things into consideration and I have an idea where this will go. Ideally, I’d like to launch this mid year. So next year, we have more interviews, and it will be a mix of things you like, things I like, but I’ll be focusing on more technical experts. From the data I’ve gathered, I want to really dive into technology that is really changing the industry. To do this, I’ve tapped into some of my guest’s networks so you’ll be getting some really cool discussions on the topic of let’s say lab grown meat or geospatial technology. It’s thanks to a strong relationship I have with my previous guests, that I have this opportunity, and they will be thanked as the episodes roll out. Other than that, better podcasts, more articles from guests, maybe more services, and perhaps something completely new. Overall, the big question is what does My Food Job Rocks stand for? I think this will change every year, but I’ve always stood by this philosophy. Everyone has a story to tell, and the people in the food industry are no different. My Food Job Rocks is a platform for people in the food industry to not only tell their story, but have the ability to encourage people to tell their story. I’ve been finding this out more frequently as we continue to post consistently on linkedin. People are inspired, and people are talking. This will always be our main focus here, to give you the ability to tell your story and inspire others to do the same.

Hey everyone, just a quick note before the episode begins. We have a survey up for My Food Job Rocks that will help us plan for 2018. We need your input on how we’re doing so far, and we also have some really cool ideas we want you to approve in 2018. For your efforts completing this monster 40 question survey, we will be offering a chance to win an Amazon Echo. I just got one, they make your life a lot easier. Just go to myfoodjobrocks.com/survey I met David before joining Isagenix during my first meeting in Cactus IFT, the Arizona section of IFT. When I interviewed at Isagenix about a year later, I said “wait, I know you” Over time, David and I have become best coworkers and we talk about food, travel, IFT leadership stuff, and developing cool products for Isagenix. David is passionate about many things. Nutrition, exercise science, traveling, nature and of course, food science. He is a writer, or rather, a writer who manages other writers. However, as an avid learner, David decided to get his Certified Food Scientist certification after being heavily involved in IFT. Whether you’re interested in the CFS certification or not, we talk about the whole process and what it takes to become one including some insider and candid tips for success. Since David is a science writer, we also talk about how to write well, and where to find information to write about. For example, some websites and organizations have more credibility than others, and the source that not many people know about, happens to be nutrition conferences! About David David Despain, MS, CFS, is a science and health writer, a nutritionist, and a budding Certified Food Scientist who is based in Gilbert, Arizona. David has had over a decade of experience being involved in the world of food and nutrition yet he only recently earned his CFS credential from the Institute of Food Technologists in August 2017. He’s currently the Director of Science Communications within the Research and Development Department at Isagenix, a health-and-wellness company. Previously, David has also written for various publications about food and nutrition including Food Technology magazine, American Society for Nutrition’s Nutrition Notes Daily, Outside Online, and Scientific American Online. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com Key Takeaways How David became a part-time stock broker The best place to find quality nutrition news How David started to develop a passion for science writing from an English Professor Question Summary Cal Poly Professors: Dr. Amy Lammert and Dr. Robert Kravets Prep course IFT2017 When someone asks what you do for a living: I’m a nutritionist who works for R+D and head a team of nutritionists that educate the consumer Best Thing about Your Job: To learn something new every day Nutrition Conferences Exercise Science Conferences Describe the path that got to where you are today: I studied Biology. Got a MS in Nutrition Science. Found out how Nutrition Science had a lot of conflicting views. Got interested in Nutrition Science first, then Exercise Science, then Food Science! How did David get involved in Food Science?: Chair of the Cactus IFT person asked David to create the newsletter. Then David was hired on as a writer in IFT Notes on the CFS Course Was a 2 year process I attended 2 CFS short courses I read all of the textbooks, and I had a challenge with Food Engineering The test was a lot harder than I thought, but I passed I argued with Adam about the questions I memorized a whole lot of equations and the test didn’t have many equations Most questions had to do with problem solving. You had to know what you knew and solve a problem Some questions all sound correct but one was “most correct” Questions on the practice test were not the same! However, they were useful to getting me to practice. The organizers said to read the questions but not memorize the answers If you were to tell someone who was about to take the test some advice, what would you tell them?: I came from a nutrition background, so it’d be helpful to be in a food science background. Also, a lot of people overthink the test Was it worth it?: Yes! CFS resources: One is always in IFT, there is an online CFS course On writing well: Writing is a learning experience. If you find stuff online, write about it. Even in podcasting, you have to research more When assigning something, ask to write 10 things about a subject Where do you recommend to get more valuable information?: Food Science and Technology. Nielson, Mintel. Scientific American, Outside Magazine As a writer in Nutrition, it’s important to understand that Nutrition is a process My Food Job Rocks: I get to learn every single day Food Technology: Sports Nutrition and segmenting nutritional plans based on activity, Nutrient Timing, New ways of finding ways of having people eat their vegetables in burgers of bars Taking kale and using it in different applications What’s one thing about the food industry you’d like to know more about?: I want to look more into what I read studying for the CFS exam. Also brewery, and dairy Dr. Michael Kolgan Generalist vs Specialist Innovation: combining 2 different topics Favorite Quote: Richard Dawkins: Science writers are the soldiers against Ignorance Best meal you ever ate: I just spent 3 weeks in Argentina. They cook stew in a plow disc. It’s the best feeling in the winter. Lamb Stew on a Disc. Do you have any advice for anyone who wants to get into the health and wellness industry?: A degree in Food Science or Nutrition is helpful, but you can also get it from the Marketing end and the Manufacturing end. David Despain is mostly on twitter: @daviddespain Other Links Certified Food Scientist Product Development Product Education “Waffling” High Pressure Processing Alex Hutchinson Villifying sugar Maltodextrin Aspartame GMOs Omega 3 Omega 6 RCTs Patagonia    

Hey everyone, just a quick note before the episode begins. We have a survey up for My Food Job Rocks that will help us plan for 2018. We need your input on how we’re doing so far, and we also have some really cool ideas we want you to approve in 2018. For your efforts completing this monster 40 question survey, we will be offering a chance to win an Amazon Echo. I just got one, they make your life a lot easier. Just go to My Food Job Rocks.com/survey I thought I was going to have a hard time interviewing a 16 year old superstar chef, but it was one of my funnest experiences podcasting. Logan Glueff has a huge list of culinary accomplishments at such a young age. He’s met President Obama, Gordon Ramsey, and other top chefs around the nation. Not only has he been on TV such as Master Chef Junior, and Good Morning America, he also has a really big heart and enjoys hosting dinners at his house. Oh, did I mention he has a cookbook? So I ask some awesome questions to Logan and I got some amazing answers. I wanted to really see what drove him, and how he thinks of complex flavors. It all boils down to taste, texture and depth. Pay attention to this. If you are any type of creative in the food space, you have to listen to this episode. The way Logan describes his competitive spirit, thought process and culinary experiences brings a type of curiosity and excitement I haven’t felt since I was a kid. About Logan Logan Guleff has been named one of the Most Influential Teens by Time Magazine and a James Beard Blended Burger Winner. Since becoming the 2014 MasterChef Junior champion he has become a rising star in the culinary world. He was named Southern Living‘s Best New Southern Cook and earned a spot on Fortune Magazine’s 18 Under 18 list; he’s also the youngest certified judge for the World Championship Barbecue Cooking Contest in Memphis, Tennessee, and the youngest chef to cook at the historic James Beard House in New York City. Earlier this year, he judged the International Young Chef Olympiad in India and just launched his first cook, “Logan’s Chef Notes and Half Baked Tales”. Key Takeaways How Logan creates amazing dishes and his thought process Logan’s experience meeting Obama and Gordon Ramsey The fun way Logan did his cookbook I pitch to Logan about Food Science Question Summary How do you introduce yourself?: People call me a lot of things. Logan, Logan the Chef, Logan the Kid Chef. Most people aren’t chef, am I technically a chef? I’ve proven myself What do you think you need to do to become a chef?: An extensive knowledge of techniques and flavors How do you become a chef?: You can become a chef either trained in a restaurant or in a classroom What would you like to do?: Either a TV show or a food truck. I couldn’t do a restaurant because it’s too much work managing people and people won’t listen to you as a kid. Advice: The flavor of your restaurant changes with each chef. For example, Chinese Restaurant Chefs What got you interested in food?: I started with morning coffee with my mom at 2 years old. Then pigs in a blanket, then deviled eggs, got into bread, What are you fascinated with right now?: Vegan food Front porch dinners – 9 courses. My fans never had my food and I wanted to feed them Media journey: 7, 8 or 9, I entered competitions. My pasta was great, so I started to enter competitions JIF peanutbutter sandwich contest – Made a complicated turkey burger – won 2nd place, got mad Salty: millennial term that means grumpy Kid’s day dinner contest. Won that, met President Obama (whaaat?) Advice: Losing sucks, but chefs are very competitive. I still get salty about losing, but you don’t think about it every day Skillset: The fire of competition pushes you forward How was meeting President Obama?: Just being in the white house was amazing James Beard Blended Burger Contest: The sustainability of meat and mushrooms Friend who’s really into mushrooms Cook down mushroom gills to make a meat. Add steak seasoning and make a burger. Milkshake (lavender cardomon milkshake) ahji paka peruvian red spice When you do competitions, are you nervous all the time or not?: I don’t get nervous, when a problem arises in a competition, you have to just think, “huh, what went wrong?”. The element of surprise is tough Demo at Duke University the students gave me random things and I had to cook themn When you get surprises, how do you create a dish?: You think of flavor, texture, and depth. What components of the dish do I need and what components do I have? Example: Resource + common knowledge base = making amazing food! We like food that have multiple fun components like flaming hot Cheetos. How logan cooks: Each dish should be essential to the dish so I can explain each ingredient and why it’s used Julia Child Reality TV: Usually unedited. I really enjoy being on TV I've been on: Master Chef Junior Flip My Food Chef Jeff Pickler and Ben Today Show How was working with Gordon Ramsey?: He holds you to the highest standard. He really wants you to do your best and that you’re growing What is one thing you learned about Gordon Ramsey?: The kitchen is a tough place and you have a chance to create your best. Only serve the best Dabbing Who else do you admire: Bobby Flay. He has so much knowledge about flavor. He will plate you something delicious How would you describe the way Bobby Flay flavors?: They are a bit heavy handed. You have to beat Bobby Flay using light flavors What would you fight Bobby flay with?: Your signature dish. Mine is currently a salad. A roasted beet with a spiced honey gastrique. I hate it. I have to make it over and over again. For me, I want to make one dish and move on to another. If I had a restaurant, I would do special of the day Why Does Your Food job Rock?: You may have the most important job in the world, but my job is more important. My food makes people happy. Everyone’s gotta eat. You need to enjoy the best What kind of trends are exciting you right now?: I want the trend of plating to die off. Like 3 hours of plating. However, Sous Vide is really cool. What do you think about meat in the future?: You can’t grow a cow in space The tick that makes you allergic to meat Favorite book: Ender’s Game Favorite Kitchen Item: Tong Favorite Quote: Einsteins’ definitition of insanity. What’s the best thing you ever eaten?: May’s Gordon Ramsey’s restaurant. Duck Confitt What are your favorite flavor indicators?: I actually like a lot of bitter foods. Chefs who smoke makes food more saltier, Cold food sucks Most challenging thing you’ve cooked: Figuring out the finale menu for master chef junior. They told me to memorize it and then I didn’t! Logan’s cookbook: Cookbooks usually cost 30k, Girl in Indonesia created fan art of Logan. So we decided to have her do art for a recipe book Any advice for people?: When you go for something new, 9 times out of 10, it won’t work Where can we find you?: Website, instagram, youtube channel, Netflix Logan’s Social Facebook:  https://www.facebook.com/LoganJuniorChef  Twitter:      https://twitter.com/LoganJrChef  Instagram:  http://instagram.com/Logan.Jr.Chef  YouTube:   http://tinyurl.com/ojtd2vg  Blog :          http://orderupwithlogan.blogspot.com/  For my Youtube subscription, click on me below, http://tinyurl.com/ojtd2vg Links King Arthur flour bread course Umami Ratatoullie Leonardo DiCaprio Invests in Beyond Meat Research Chefs McCormick Ali Bouzari

Weber Stibolt contacted me on our My Food Job Rocks facebook page and I got him on the show. He is a fanatic in both the coffee realm and the quality realm and I learned a ton about what makes coffee great. Weber shares his passion for agriculture and food science even sharing how he got into food science and how he’ll be teaching the next generation. Being of a very technical mindset, you will also learn some amazing things, such as the art of coffee tasting, how to be analytical and critical of your own work, and why communicating with your peers, is the most important skill in the world. About Weber  Weber Stibolt is a Quality Assurance Specialist for Eight O’ Clock coffee based in the Washington, D.C. area. Eight O’ Clock is a 150-year-old brand born out of the Great Atlantic & Pacific Tea Company (A&P), a chain of now-defunct supermarkets. When A&P was struggling financially in the early 2000s, the Eight O’ Clock coffee brand was spun off and later purchased by Tata Global Beverages. TGB is a India-based company with a vast array of tea and coffee products under various brands across the world - a perfect fit for a global product like coffee.   At Eight O’ Clock Coffee, the three-person quality team oversees the food safety and quality of 20 million pounds of coffee annually. In this role, Weber plays a large part in the day-to-day operations of the facility by monitoring both the coffee and its packaging. He works with the production team, mechanics, and the rest of the management staff by communicating quality updates and addressing issues that may arise. In addition, Weber designs and conducts experiments with the ultimate goal of re-evaluating specifications to make the best finished product possible.   Weber’s interests while studying Food Science at the University of Delaware primarily resided in food safety. His collegiate internships working with produce food safety at the farm level have launched him into the role he is in today. He is the Alternate HACCP Coordinator at Eight O’ Clock Coffee and is responsible for many programs that the food safety plan at the facility is built upon. Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor - ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’ They want clean label sugar reduction because that’s the trend. So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities. For more information, visit ICON foods at ICONfoods.com Episode Highlights -The different Coffee Beans Industry Uses -How Weber got into food science -An indepth analysis on how to taste coffee -Acrylamide in Coffee Question Summary Sentence or less: I’m the Willy Wonka of Coffee. I’m a Food Scienitst and work for coffee and I get I’m a Barista East Coast What is the Niche for Eight o’ clock coffee?: Our niche is to be decent coffee. McDonalds, Starbucks, Dunkin Official Job Title: Quality Assurance Specialist – Specifically Packaging, and Food Safety roles Favorite thing about your job: I like sending great products to people Quick Tip: In most manufacturing, Production and Quality are in the same vein, in Eight O Clock, we are separate and work cooperatively How did you get to where you are today?: University of Delaware had a Food Science Exploration Day at the end of the day, I wanted to go into Food Science How did you get your first job?:  Maryland isn’t really known for food. Ended up working with a recruiting chose between the West and Maryland TIC Gums McCormick Gardien Lab Support What is the most important skill you need for your job?: Being analytical and always question everything. People in quality sometimes get into a rut. You have to analyze even your own work to become better the next day. It’ll help you immensely How do you quantitatively approve good coffee?: Good seal integrity. We use both tensile strength testing and  people My Food Job Rocks: It brings me a lot of joy giving out great products to people Do you drink coffee?: Yes, and I do sensory testing, which I love. Example: Columbia versus Original Starbucks’s cupping method The cupping method Ceramic cup, level out a certain amount of coffee, let it sit, have specialized spoons, and vigourously slurp it up. You have to properly aerate it to get the full flavor of the coffee (like wine). You have to be as obnoxious about slurping as possible Same thing about Olive oil What would be your dream job title: Food Scientist for NASA Food Trends and Technologies: Automation. We have installed 3 new case packers. Machine breakdown sucks Biggest Problem in the Food Industry: Food Education. More and more people want to know what’s in our food but there’s a lot of misinformation. Who is doing a good job educating the consumer?: Domino’s Foods. Our farmers know the best for these cows Trix natural colors switching back to artifical Coffee complaints: one of my tasks is to review complaints. A lot of people inquire if their coffee is GMO but there’s no such thing as GMO coffee Quick Tip: You will die faster overdosing on caffeine than acrylamide Favorite Quote: Insanity is doing something over and over again and expect a different results. For quality, challenge the process. Is it hard to invoke change in Quality?: Yes, but you should still try to keep on changing things Favorite Book: The last Lecture by Randy Pausch. Imagineer at Disney Land Favorite Kitchen Item: Hand blender Any Advice for Food Industry? Write a good cover letter What do you think schools should teach you more in the industry?: As someone in quality, I wish I remembered more about statistics. Take writing classes and learn how to communicate effectively. Intro to business class. Public speaking experience: Adam – Podcasting. Weber – 4H Club Other Links University of DelawareDonuts use Premium Coffee. We use Arabica beans 4H Club- House Program. Weber spent 10 years in the program Sodium Alginate Beads Unwrapped Good Eats California lawyer wants to label coffee as a carcinogen Acrylamide

The show starts with a discussion about importance of being on time and time management, and then quickly moves to a discussion of recent and future podcast appearances by Don and Ben. They quickly dive into actual food safety, starting with the discussion about the Food Code and the risks posed by an unenclosed  outdoor bar. This is followed by further Food Code discussions related to the importance (or lack thereof) of wearing a head covering if you're bald, and Food Code definitions (or lack thereof) for 'clean' and 'balut'. Listener feedback leads into a discussion of Food Code Annex 3 and the scientific basis of the Food Code. This leads to a discussion of the importance of actually reading the references that you're citing. The guys discuss the comfy cow ice cream recall, and the importance of clear communication with customers. Ben talks about his experience cooking blue apron, and there is further discussion about meal kits safety, specifically on cooking directions.  The guys get heated up on the topic of sponge microbiology, which leads to a discussion of junk science on water bottle germs, and "Water Kefir", whatever that might be. The show wraps up with a quick mention of a recent CNN article, and the microbiology of blowing out candles on a birthday cake. * [What Is the Oxford Comma and Why Do People Care So Much About It?](https://www.grammarly.com/blog/what-is-the-oxford-comma-and-why-do-people-care-so-much-about-it/) * [National Lampoon's Christmas Vacation on iTunes](https://itunes.apple.com/US/movie/id296929739) * [Carolina Eagles Hockey](http://www.carolinaeagleshockey.com/) * [conference call bingo - Google Search](https://www.google.com/search?q=conference+call+bingo&client=safari&rls=en&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwjCv5z7_czVAhVH4YMKHeIxCVQQsAQILg&biw=1667&bih=997) * [My Food Job Rocks!](http://myfoodjobrocks.com/episodes/) * [Food Safety Magazine podcast](http://www.foodsafetymagazine.com/podcast/) * [StoryCorps – Stories from people of all backgrounds and beliefs](https://storycorps.org/) * [Food Safety Talk 1: Frampton Comes Alive — Food Safety Talk](http://foodsafetytalk.com/food-safety-talk/2011/8/28/food-safety-talk-1-frampton-comes-alive.html) * [Food Safety Talk 0: StoryCorps] (****) * [6th Anniversary: Traditional Gift Ideas and More](https://www.thenest.com/content/sixth-anniversary-traditional-gift-ideas) * [Live from the Poundstone Institute : NPR](http://www.npr.org/podcasts/510322/live-from-the-poundstone-institute) * [Gas Light Co. sues city of Portsmouth over outside deck](http://www.seacoastonline.com/news/20170118/gas-light-co-sues-city-of-portsmouth-over-outside-deck) * [Conference for Food Protection](http://www.foodprotect.org/) * [2013 FDA Model Food Code as pdf](https://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf) * [Utilization of Mathematical Models To Manage Risk of Holding Cold Food without Temperature Control](http://jfoodprotection.com/doi/abs/10.4315/0362-028X.JFP-12-424?code=fopr-site&journalCode=food) * [Quantifying the effect of hand wash duration, soap use, ground beef debris, and drying methods on the removal of Enterobacter aerogenes on hands](https://www.ncbi.nlm.nih.gov/pubmed/25836392) * [The Case of the Creeping Fox Terrier Clone](https://unbound.com/books/why-did-the-policeman-cross-the-road/updates/the-case-of-the-creeping-fox-terrier-clone) * [Bully for Brontosaurus pdf](http://www.sjgouldessays.com/content/nh_essay_summaries_content/05%20Bully%20for%20Brontosaurus.pdf) * [The Comfy Cow Recalls Pints of Ice Cream Due To Possible E. Coli Contamination and/or High Coliform Counts](https://www.fda.gov/safety/recalls/ucm570565.htm) * [To Our Customers - The Comfy Cow](http://www.thecomfycow.com/comfy-cow-response/) * [Meal kits and food safety | barfblog](http://www.barfblog.com/2017/08/meal-kits-and-food-safety/) * [Who monitors meal kit safety? | WRVO Public Media](http://wrvo.org/post/who-monitors-meal-kit-safety) * [These sponges go to 14 | barfblog](http://www.barfblog.com/2017/08/these-sponges-go-to-14/) * [Microbiome analysis and confocal microscopy of used kitchen sponges pdf](http://www.nature.com/articles/s41598-017-06055-9.pdf) * [Supplementary material for Sponge study](https://static-content.springer.com/esm/art%3A10.1038%2Fs41598-017-06055-9/MediaObjects/41598_2017_6055_MOESM1_ESM.pdf) * [Water Bottle Germs Revealed 2017 from TreadmillReviews.net](http://www.treadmillreviews.net/water-bottle-germs-revealed/) * [Bacterial water quality in the personal water bottles of elementary students](https://www.ncbi.nlm.nih.gov/pubmed/12353459) * [Water Kefir: How to Brew Water Kefir — Nourished Kitchen](http://nourishedkitchen.com/water-kefir/) * [Water Kefir Benefits & FAQs - Cultures for Health](http://www.culturesforhealth.com/learn/water-kefir/water-kefir-frequently-asked-questions-faq/) * [Filthy food habits: How dirty are they? - CNN](http://www.cnn.com/2017/08/10/health/science-dirty-food-habits-study/index.html) * [Bacterial Transfer Associated with Blowing Out Candles on a Birthday Cake](http://www.ccsenet.org/journal/index.php/jfr/article/view/67217) * [Blowing out birthday candles increases bacteria on cake on USA Today](https://www.usatoday.com/story/news/world/2017/08/03/blowing-out-birthday-candles-increases-bacteria-cake-1-400/536178001/)

This week we’re talking with an honest to goodness food scientist who gives us the lowdown on the health benefits - or lack thereof - of Thai food and its sundry ingredients. But first, Evo plays Robin Hood as he recounts a pleasant encounter with a wandering sheriff. What are the odds a visitor to Bangkok would not only run into one of the hosts of his favorite podcast, but run into said favorite podcast co-host just minutes after listening? Pretty high if you happen to visit Jack’s Bar. But as cool and unexpected as that was, it’s not what we’re talking about today. Adam Yee is a food scientist who works at a billion dollar health-and-wellness company in Phoenix Arizona. He’s the kind of guy who takes his work home with him, because he’s also the host of a podcast called My Food Job Rocks!. We brought Adam on the show to dispel the rumors and myths about the healthiness of Thai Food. Adam has a lot to share about what science says about fad diets and more, including these choice bits: How gluten spreads civilization (no offence to those diagnosed with Celiac Disease) Why you shouldn’t (and practically can’t) avoid MSG in Thailand A reference to the tastiest of tastes: umami Why you can blame the American military for Thailand’s dedication to sweetened condensed milk in everything How to curry favor from a food scientist (did you see what I did there?) The curious case of tamarind and why anyone would find it a tasty food additive Since Adam is curious about Thailand (his roomie is Thai), we talked about some unique aspects of Bangkok that shows why he’s a great food scientist. Among other things, we covered: The flavors and styles of snacks are made from seaweed The Mexican food scene of Bangkok (since he’s from Arizona, right on the Mexican border) How mayonnaise contributes to the Thainization of sushi Why Thais love Red #40 like French Canadians love Yellow #6 Macro trends on Thai-centric health concerns Love, Loathe, or Leave As we’ve talked about on prior episodes, Bangkok cops are cracking down on helmetless riders. Mototaxi drivers are accommodating, offering pay passenger a spare helmet. But when you’re sporting a mellon the the size of a beachball like both of us, it’s more about fine-avoidance than safety. Listen in to find out how we deal with this reality. We Love Our Supporters! In fact, we’re considering a special meetup for anyone who lives in or will be traveling to Bangkok next month. Are you interested? Even if you can’t make it in August but do travel frequently to Bangkok, let us know. Maybe we’ll do it on a regular basis! Want More Bangkok Podcast In Your Life? If it’s your first time experiencing The Bangkok Podcast, you really should get our show downloading to your phone automatically every week. If you use iOS, it’s a breeze to listen via Apple Podcasts. Android users are be able get the show any number of ways. And for bonus points, leave us a review on those platforms or however you listen to the show. We’d love to hear from you, either on the contact form on our website or through a comment or message on our Facebook page. You can Tweet to the show @bangkokpodcast or follow Greg’s tweets of snarky Bangkok goodness. Evo chronicles his Bangkok adventures on Instagram from time to time, if that’s your thing. And as mentioned, we now have a LINE account! Yep. Just for the Bangkok Podcast. Join us over there, too! See you next time on The Bangkok Podcast! (Direct download .mp3)

What’s the point of a food industry podcast if I can’t help you with your careers? That’s why I’ve actually taken a liking on interviewing recruiters because recruiters know the best way to get a job. Bob Pudlock is one of those people. He is an independent recruiter who knows his stuff. Taking an unconventional route, Bob went into recruiting because companies would pay him top dollar to recruit. Yep, one sentence solidified his career. Bob has a lot of practical advice in the show such as how to make 100% use of job interviews when you have to pay for your own flight, the power of long-term networking, and one of my favorite topics, which is better? Factory experience or a master’s degree? Shownotes: http://myfoodjobrocks.com/075Bob About Bob Pudlock Bob Pudlock is the owner and President of Gulf Stream Search, an executive search firm that works with companies in the food and nutritional supplement industries to identify, assess and capture top talent for their organizations. Bob has been in the search industry for 17 years - he has placed individuals all throughout the US and Caribbean at all levels - most of the positions he fills are in R&D, Quality, Sales/Marketing, and Plant Operations throughout the US - he works with venture capital firms that focus on the food industry, start-ups, as well as established brands in the food and supplement industries. Bob grew up in Cleveland, OH and attended John Carroll University where he played on the golf team.  He moved to South Florida in 2011 and is active outdoors with running, swimming, stand-up paddle board racing, fishing and bicycling. 5 top reasons My Food Job Rocks 1. I can work from anywhere - I conduct nearly all of my work via phone, email, and video. 2. I choose what companies, searches, and candidates I work with. 3. I make my own hours - I work as much or as little as I like - although my business demands a lot of my time, I still have the flexibility and control over my schedule to do the things I enjoy outside with the people close to me. 4. I control my income. 5. I get to work with up and coming talent in the food industry and I also get to work with companies that are changing the way we look at nutrition and health in general.  I get to work with people that are truly making a difference in the world. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com   If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com Knowledge Bombs How to make the most of paying to fly to a job interview Why you should go to hiring managers and not HR How even the smallest talks can be impactful The value of factory experience The many factors about the lack of free labor Question Summary Sentence or less: I identify or recruit top talent in the food industry What do you do specifically?: 2 things: companies go to him to find people and he finds great people I focus on relationships and connecting What was the time you talked to someone who didn’t accept the job at the time?: I try to open up to people to imagine the possibilities. I try to set more expectations. What’s the best advice for growing your network?: Throw your net wide, not deep The best thing about your job: The journey of hiring Steps it took to get to where you are today: Ohio, Private schools, good at sports, underachiever, didn’t think what would happen when he grew up, golf coach, training salesmen, “Bob, we will pay you top dollar to find salespeople”, pet food recruiting, then expanded to more - Sometimes it’s ok not to know what you’re going to do What’s the most common theme between excellent candidates?: For young people: curiosity for learning and getting to really understand all the different steps on the product development cycle What is more valuable? Masters experience or Factory experience?: Factory experience. It can’t be replaced or supplemented at a later date. For many people, most people want to do different things Why Does Your Food Job Rock?: It’s all about the journey. Also, I work for myself and I get to have control over who I work with What is Bob’s Win Rate (Hired versus not hired): Average is 10-15 interviews for one hire. Bob has had impressive numbers. The secret is understand what the company is looking for Food Trends and Technologies: The blurred lines between mainstream food and nutrition What is the biggest challenge the food industry needs to face?: Skilled labor. Some reasons: we put our manufacturing plants in the middle of nowhere, lobbying to reduce regulations for hiring skilled labor. Favorite Quote: The Man in the Arena. Favorite Book: Oh the Places You’ll Go Favorite Kitchen Utensil: Utensils that are not utensils Advice on the food industry: If you’re going technical, get a degree. Think of other degrees like Masters or MBAs What is a common myth that you’d like to dispel about job hunting?: The best resume doesn’t always win Where can we find you?: Gulf Stream Search. Email: bob.pudlock@gulfstreamsearch.com Phone number: 561-450-9490 Other Links Hiring Manager – Someone who requests a new employee H1B Visa