Podcasts about peasonmoss

There are so many interesting and creative careers out there that slip by unnoticed by many of the population, and sometimes it takes a happy accident or chance encounter to align us with a career path that suits us brilliantly. Kimberly Schaub of PeasOnMoss exemplifies this idea, and her work as a research chef and curious culinary creator is making space for others to follow down a similarly unusual route. In our conversation, Kimberly talks about rethinking our impact on the planet, getting serious about regeneration, and how different parts of the food industry can aid sustainability for us all. She has a strong message about changing the greater culture around food, that we cannot wait for our listeners to hear, so tune in to hear it all.Key Points From This Episode:Tracing the roots of Kimberly's fascination with food and aspirations to be a 'research chef'.What 'better for the world' means to Kimberly; and her emphasis on restoration and regeneration.  Finding the courage to share a creative idea with the world at any age.  The decision that Kimberly made to get into content creation and podcasting.   Creating examples of new careers and spreading this awareness within communities. Learning by doing and getting over fear and self-doubt.  Kimberly's recommendations for episodes of her podcast to check out!Bringing the gift of a fresh network and perspective to the industry you enter. Kimberly shares some of the highlights from her career path in product development.  Thoughts on identity and how Kimberly sees herself in her current roles.  How Kimberly helps people explore and realize their amazing ideas.Two other culinary podcasts that Kimberly has been inspired by recently.  Where the name PeasOnMoss came from and Kimberly's different professional roles.Links Mentioned in Today's Episode:Modern Species Kimberly Schaub on LinkedInPeasOnMossPeasOnMoss on Twitter Griffith Food Justin KanthakRCAMark Crowell CuliNEXChef Life RadioMind CookPlate MagazineSugar MountainLundberg Family FarmsBulletproofDave AspreyGage Mitchell on LinkedInEvolve CPGEvolve CPG CommunityEvolve CPG on YouTubeEvolve CPG email

On this episode I chat with Kimberly Schaub, host of the Peasonmoss podcast and Business Development Manager of Griffith Foods. Kimberly shares how she got into cooking after the Air Force, what drew her into food manufacturing and eventually how she got into R&D. She gives a roadmap on specific positions cooks can look for to make the leap and I find this will be very valuable for anyone interested in food manufacturing and development.  Check out more of Kimberly's work at peasonmoss.com Check out the blog and merch at linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message

In today's episode, I am joined by Kimberly Schaub, host of PeasOnMoss, and Research Chef/Senior Food Scientist working in business development for Griffith Foods. We talk about how she became interested in food sciences, what her path was to becoming a Research Chef, what the job entails, and how she started PeasOnMoss. She also talks to me about my job working for Isinglass Estate Winery, the history of winemaking in the midwest and its impact on global winemaking, and what my ideas of success in my job are. To learn more about Kimberly, and to hear from other people in the food industry, listen to PeasOnMoss everywhere you listen to podcasts! If you are interested in learning more about what it means to be a Research Chef, check out the Research Chefs Association website: culinology.org If you end up enjoying this or other episodes, make sure you rate it on apple podcasts or share it with a friend or family member. And if you or someone you know is interested in being on an episode, message me on Facebook or Instagram at The Get Rich Podcast, email me at thegetrichpod@gmail.com, or message me on LinkedIn at Richard H Rycraw --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

PeasOnMoss discusses career management and active growth to help you get and promote in product development roles with Justin Kanthak, and ; Jacob Burton, executive chef at Renaissance Hotel, Reno, NV, and founder of ; and Wiley Bates III, Sales at

To start by saying that 2020 has been the most insane half-year ever is a gross understatement. In some ways I've seen our world and communities come together, focusing on a distant horizon of "better," while recognizing that a lot of work needs to be done to get there. In others, I've seen fear and suspicion lead to traumatized relationships. In all this, people have continued to eat, and our food industry has continued to produce, but in different areas, at different volumes, and at different costs. I've kept the podcast schedule essentially on track, with a very brief acknowledgement of today's challenges, because the show is focused on the industry, not on social justice. But, a holistic view of the industry does have to include the challenges that each of our members take on, and I will not be silent about this.  As we move into the next season, we are pivoting the podcast from guest-focused interviews to topic-focused features. Now you'll be able to hear more diverse perspectives about a single subject in the same episode.  I have loved the insights shared by the guests who have joined the show, whether they were experienced research chefs sharing their hard-earned lessons, or entrepreneurs discovering the complexities of the food industry. Thank you for following it for the past four years, and I'm hopeful that it can continue for the years to come.  As we pivot to the new style, I decided to indulge in a monologue about my journey, to share with you some of the influences that led me to the product development world. Next week, we'll look at career management and how involvement in a professional organization can shape your growth as a worker and eventually a leader. TraceGains is a proud sponsor of PeasOnMoss. TraceGains is a cloud-based supplier relationship and quality management platform that helps food and consumer-packaged goods companies deliver on brand promise.   

Stephanie Robbins and Kimberly met at the 2019 in Chicago when she served as the VP of Marketing at La Terra Fina. She, alongside her colleague Dan Howell, shared a compelling presentation on fostering collaborative relationships between product development and marketing. They described how the development of a trusting and synergistic cross-functional team led to more product success, quicker launches with fewer errors, and a better workplace. Stephanie joined us on PeasOnMoss podcast to expand on that presentation and to tell us about work she's doing post-La Terra Fina. Stephanie does individual for food businesses in marketing (and gives perspectives about food business entrepreneurship) and is working with a business partner in a new snack concept, soon to be announced. Get in touch with her at

Former VP of Marketing at La Terra Fina has a bright outlook for her future and doesn't carry regrets about her last work. From working to foster a strong cross-functional team at LTF, to learning to respect and trust the expertise of her teammates, Stephanie possesses a strong self-awareness of her internal strengths. In this preview, Stephanie and Kimberly catch up in 8 months of life and work and consider the next steps. Our connection is an example of how important networking events are to expand our circles and relationships, but the honest and vulnerable conversations that we get to have among a few are the marks of connections that go beyond professional introductions. You won't make friendships like this at every event, but when you do, they're so valuable and are the highlights to our careers. Since 2017, IconFoods has sponsored the PeasOnMoss podcast. Icon Foods specializes in supplying the health food industry with natural alternatives to sugar. We have nutritive and non-nutritive solutions to your clean label conundrum. Whether you are an established brand looking to reformulate for your consumers, or a food startup looking to break into the low-carb industry, we can get you the ingredients you need. We specialize in Ketogenic, Diabetic, Paleo, and Sugar-Free product solutions.

We're taking a break this week from our usual interview show to give our community time to consider the events of the week and our individual and social responsibilities to seek social justice for every single member of our food and beverage industry and of our society overall. I have been so blessed and honored to share the stories of our diverse food and beverage community, and it's in the spirit of sharing the stories that I stand with our black community as we all struggle through recent violence, murder, and subsequent protests and riots. Racism has no place in our community, and we all hurt when one member is hurt. Right now, it's our black brothers and sisters who are being hurt disproportionately to others.  There are various organizations that provide information about the issues, the systemic racism, and actions we can take, including changing how we talk about race issues, how to identify racist behaviors and attitudes, how to educate and learn from each other, and how we can work together for solutions.  Here is a list of resources I've referenced to help me learn. They're from several perspectives, from businesses to specific advocacy groups, spiritual (Christian) perspectives and industry announcements. If you have some others that I could share, please let me know.  

Aaron Chan's grandfather founded the Mon Hei Bakery to bring Chinese pastries to the burgeoning International District of Seattle with funding from investors. While the concept itself isn't new in this modern food startup world, the significance is the timing: the year was 1979. Fast forward over thirty years, and the Mon Hei Bakery was a provider of affordable and old world Chinese dumplings, hom bao, egg tarts, and mooncakes. Regulars flocked there to buy fresh snacks, and the Chan family had established themselves as active members of the community. Tragically, on Christmas Eve 2013, the building in which Mon Hei was based burned down, taking with it the legendary bakery.  Aaron joined the PeasOnMoss podcast to share his family's story about food entrepreneurship and surviving after a business tragedy. Though his parents didn't want him to go into the bakery business, he felt the call rise up in his heart after the fire and observing how his parents have struggled to understand how they can still participate in their community without a bakery. It's ultimately a story of hope, and it's a unique perspective of food business operations from a family business. 

When Aaron Chan joined the PeasOnMoss podcast to share the story of the Mon Hei Bakery in Seattle, WA, the city's first Chinese bakery, he explained that a documentary was being created about his grandfather's food start-up and the mission to bring affordable Chinese pastries to the West Coast. You'll get to hear the full story of the bakery, the fire, and the business' work in the six years since the tragedy next week. And keep an eye out on Instagram for updates about Mon Hei and where you can get their pastries (or order them for your next event). The coronavirus pandemic has struck us hard, but I've been amazed by how we have come together to support wherever we can. If you are able to donate, there are various nonprofits for restaurants and hospitality industry workers, including World Central Kitchen, Mercy Chefs, Big Table, and the James Beard Foundation Food and Beverage Industry Relief Fund. Find out about your local community efforts to support small food businesses and continue to be active. I'm looking forward to seeing you in person at a future conference, but for now, I am proud to be able to still bring you these podcast episodes and am grateful for the support and friendship of this community.

Kiran Bains is a relatively new graduate with a masters degree in nutrition science and owner of a nutrition consulting business . Kiran and Kimberly connected through LinkedIn and decided to record our introductory call as a conversation starter for younger professionals. Kiran has a passion for introducing nutrition science majors to a wider variety of career opportunities than are typically described. She also has a passion for marketing and understanding how marketing teams could leverage nutrition expertise and how nutrition professionals could market their messages to engage consumers. While this conversation is personal in the sense of talking about one individual's career opportunities, it's also an example of how our friendships and network can be useful for connections beyond our own career advancement. I also share some strong opinions about personal brand awareness, because with nutrition backgrounds, it's vital to maintain brand integrity when associating with product brands. Since 2017, IconFoods has sponsored the PeasOnMoss podcast. Icon Foods specializes in supplying the health food industry with natural alternatives to sugar. We have nutritive and non-nutritive solutions to your clean label conundrum. Whether you are an established brand looking to reformulate for your consumers, or a food startup looking to break into the low-carb industry, we can get you the ingredients you need. We specialize in Ketogenic, Diabetic, Paleo, and Sugar-Free product solutions.

A past member (a gold medalist, in fact) of the , Chef Wiley describes his journey as coming from humble roots being surrounded by big players who took him on and pushed him to excel. His superpower: relentless commitment to being better, learning more, and personal improvement. Chef drops incredible insight and knowledge throughout his story, and it's impossible to choose the single best lesson he shared. Today, chef is the Food Service Manager for , having transitioned to sales to learn the other side of the business. He came from hotel food service, worked at Yum Brands, and worked as a corporate executive chef. Since he loves talking with people, identifying their problems and providing solutions, he took on the challenge of sales, but cautions that it's not for everyone. Never resting, Chef continues to challenge himself. TraceGains is a proud sponsor of PeasOnMoss. TraceGains is a cloud-based supplier relationship and quality management platform that helps food and consumer-packaged goods companies deliver on brand promise.   

Chef Erich Chieca is a 3-term Research Chefs Association board member whose active volunteerism has been just one of the superpowers that has helped Chef create a enriched career through friends and mentors who gave him opportunities. Reflective and thoughtful, Chef Erich emphasized that no matter the product we make nor the role we have, we are still in the hospitality business. Whether you're in R&D or sales, you have to identify your customer and find ways to serve them. Volunteering with the RCA is one way to really develop your career network, which will open doors for you. It's also an excellent way to get leadership experience through taking on a volunteer activity for the RCA, such as conference planning, local chapter service projects, or even running for a board position. Since 2017, IconFoods has sponsored the PeasOnMoss podcast. Icon Foods specializes in supplying the health food industry with natural alternatives to sugar. We have nutritive and non-nutritive solutions to your clean label conundrum. Whether you are an established brand looking to reformulate for your consumers, or a food startup looking to break into the low-carb industry, we can get you the ingredients you need. We specialize in Ketogenic, Diabetic, Paleo, and Sugar-Free product solutions.

Sadler's Smokehouse Director of Culinary Sales Chef Erich Chieca is an experienced chef who was invited to the research chef world through a friend at Gordon Food Service. As a research chef and sales manager, Chef has seen diverse product development teams. In this PeasOnMoss podcast preview. I ask Chef how he describes the differentiation that a research chef brings to a product development team and how we contribute uniquely from food scientists. As cross-functional partners, research chefs can enhance the capabilities and culinary intuition of a team. Next week, Chef Erich shares his origin story and how his friendships introduced him to the Research Chefs Association. TraceGains is a proud sponsor of PeasOnMoss. TraceGains is a cloud-based supplier relationship and quality management platform that helps food and consumer-packaged goods companies deliver on brand promise.   

Registered dietitian nutritionist Ashley Koff is a recognizable nutrition and marketing expert with the Ashley Koff Approved 3rd party nutrition evaluation service as well as collaborations among healthcare practitioners and food brands. While not a product developer herself, Koff has some insights to share with R&D teams and food brands who seek to make nutritional claims. In this preview, Koff echos comments that I've heard from other guests on the show: the product should be delicious before you even think of the claims. To learn more about better nutrition tools visit  and for more information about Ashley Koff RD visit  Since 2017, IconFoods has sponsored the PeasOnMoss podcast. Icon Foods specializes in supplying the health food industry with natural alternatives to sugar. We have nutritive and non-nutritive solutions to your clean label conundrum. Whether you are an established brand looking to reformulate for your consumers, or a food startup looking to break into the low-carb industry, we can get you the ingredients you need. We specialize in Ketogenic, Diabetic, Paleo, and Sugar-Free product solutions.

founder Krishna Kaliannan is our guest for the PeasOnMoss podcast this week. Krishna Kaliannan is the Founder and CEO of Catalina Crunch, a Keto-Friendly Cereal in Delicious Dark Chocolate and Cinnamon Toast. Krishna started Catalina Crunch because he believed it shouldn’t be so darn hard to eat Keto and have fun doing it! As a Type-1 Diabetic and Epileptic, Keto has helped Krishna both manage his diabetes and eliminate seizures. So Krishna is trying to spread Keto as far and wide as possible so folks all over can experience the benefits. Beyond the need-based innovation, Krishna has really embraced the learning curve of getting to know the food industry. Perhaps its his science background that enabled him identify and embrace industry-specific terms, or perhaps its a realization that success in food business start ups is to both bring an innovative product and to become a subject matter expert as quickly as possible. The PeasOnMoss podcast is sponsored by Bell Flavors and Fragrances. Since 1912, our passion at Bell Flavors & Fragrances has been to create and deliver flavors, fragrances, botanical extracts and specialty ingredients that captivate the world’s taste buds and stimulate the senses.

Chef Jeffrey Cousminer joined us on the PeasOnMoss podcast to share his experiences as a research chef and to reflect on the Research Chefs Association's legacy. From the early days of the founding of the RCA through the various education courses he has taught and the mentorship of product developers, Chef Jeff has been involved in many facets of our career and professional organization. Today he consults under his own consultancy business, Food Alchemy, with the witty tagline “We Put the Food Back IntoFood Science." TraceGains is a proud sponsor of PeasOnMoss. TraceGains is a cloud-based supplier relationship and quality management platform that helps food and consumer-packaged goods companies deliver on brand promise.   

When you're a co-founder of an organization (or one of the original 20), it can be challenging to watch it evolve and grow in the hands of other leaders and volunteers who came after you. There's an element of belief that you have been able to share the original objectives and trust that the organization will meet the needs of its members. Chef Jeff has been a voice in the RCA to encourage reflection upon our legacy but has also recognized that the way we differentiate our members within the food industry has to change to continue to enable to us to add value. In this preview, Chef shares his thoughts about the future of the RCA and offers some insights for those who might be at the second half of their careers. Since 2017, IconFoods has sponsored the PeasOnMoss podcast. Icon Foods specializes in supplying the health food industry with natural alternatives to sugar. We have nutritive and non-nutritive solutions to your clean label conundrum. Whether you are an established brand looking to reformulate for your consumers, or a food startup looking to break into the low-carb industry, we can get you the ingredients you need. We specialize in Ketogenic, Diabetic, Paleo, and Sugar-Free product solutions. Looking for a different, in-depth, and personal conference about product strategy? The takes place in Chicago March 2-3, 2020. Hear from legacy brands and start-ups and how they're innovating and leading food trends.  

Business lawyer Abe Cohn is the managing partner for Cohn Legal PLLC, and he has a unique expertise in food business. Cohn joined us on PeasOnMoss to break down some of the key ways that a legal counsel can help food businesses and discusses the necessity of protecting a business' intellectual property, registering and protecting your brand, and licensing it - all tasks that Cohn recommends you accomplish early in your food business journey. From registering your business name to trademarking a product name or filing a patent, Cohn Legal has experience in working with food businesses, which face unique challenges in business. The PeasOnMoss podcast is sponsored by Bell Flavors and Fragrances. Since 1912, our passion at Bell Flavors & Fragrances has been to create and deliver flavors, fragrances, botanical extracts and specialty ingredients that captivate the world’s taste buds and stimulate the senses. Looking for a different, in-depth, and personal conference about product strategy? The takes place in Chicago March 2-3, 2020. Hear from legacy brands and start-ups and how they're innovating and leading food trends.

Abe Cohn, the managing partner of Cohn Legal PLLC, is next week's guest on PeasOnMoss, and this preview features a special message for food business owners and managers. In our full episode, Cohn and I talk about the importance of protecting your brand, and he describes the perfect time to do so is as early as possible. Listen to his explanation and how a business law firm like Cohn Legal could help your business. Contact for details. Since 2017, IconFoods has sponsored the PeasOnMoss podcast. Icon Foods specializes in supplying the health food industry with natural alternatives to sugar. We have nutritive and non-nutritive solutions to your clean label conundrum. Whether you are an established brand looking to reformulate for your consumers, or a food startup looking to break into the low-carb industry, we can get you the ingredients you need. We specialize in Ketogenic, Diabetic, Paleo, and Sugar-Free product solutions.

Research and development professionals know that it's vital to use the same ingredients in formulating from the bench to the plant and among the various teams. Slight variations in ingredients at the bench could result in wildly different commercialized products. So, how does a team work with cannabis ingredients when they can't be legally transported across state lines? In this PeasOnMoss podcast preview, Cannabistry's EVP Shehzad Hoosein explains how his organization has worked within those restrictions and produce formulas based on the product profile rather than being subject to ingredient variations. Tune in next week for the full episode. This podcast is sponsored by Bell Flavors and Fragrances. Since 1912, our passion at Bell Flavors & Fragrances has been to create and deliver flavors, fragrances, botanical extracts and specialty ingredients that captivate the world’s taste buds and stimulate the senses. Looking for a different, in-depth, and personal conference about product strategy? The takes place in Chicago March 2-3, 2020. Hear from legacy brands and start-ups and how they're innovating and leading food trends.

Sarah Masoni is the Director of Product and Process Development at Oregon State University’s Food Innovation Center (FIC). Located in Portland, Oregon, the FIC is one of 13 experiment stations across the state affiliated with the College of Agricultural Sciences at OSU. Sarah joined us on PeasOnMoss to share how she has spent the last 19 years honing the visions and products of food entrepreneurs through various classes and hands-on work with them. This podcast has been loyally sponsored by Icon Foods for two seasons. Find out why it's important to them to support this podcast and about their sweetener solutions.

Formerly known as Steviva Ingredients, named because CEO and Founder Thom King first started importing and processing stevia leaf products, has gone beyond commodity sweeteners and is the leader of single and blended high intensity and non-nutritive natural sweeteners and alternatives to sugar and sucrose. Thom joined Kimberly on PeasOnMoss to wrap up the year, reminisce, and anticipate 2020. Get information about and see what they can do for your reduced sugar formulations.

Season 3 sponsor TraceGains Founder and CEO Gary Nowacki is here this week on PeasOnMoss to share about and the technology solutions they bring to food manufacturers and CPG brands making their work more efficient. is a cloud-based platform that helps food and consumer-packaged goods companies innovate faster. TraceGains Network is where R&D, procurement, quality, and regulatory departments discover and collaborate with over 27,000 global supplier sites to safely bring new products to market. Check out their demo and see how they can help you, no matter the size of your business. We're so grateful that TraceGains saw value in PeasOnMoss and have helped us pay for fees that it takes to record, edit, and host the show. Gary even interviewed Kimberly on the TraceGains C to C podcast, and you can find the episode .

Director of Culinary Applications & Corporate Executive Chef Christopher Warsaw joined us on PeasOnMoss to give us a deeper dive into the capabilities that has distinguished . Bell Flavors and Fragrances the PeasOnMoss podcast and has been an example of customer focused innovation and solutions-oriented service. Chef Chris details how a research chef is vital to the success of a flavor company, and gives examples of how their influence helps progress innovation and stay on top of trends. Sponsorship pays for the fees that it takes to record, produce, and publish the podcast episodes. We appreciate the trust that Bell F&F puts into PeasOnMoss to tell the stories of the people in our industry and share insights about our work.

Chef Kurt needs very little introduction in the Research Chef Association industry. Indomitable seems to be the word that comes to mind when I think of him. From his journey through restaurants to R&D, he is already a leader in his work. But, Chef Kurt has survived a health misadventure that should have shut down his career right at the pinnacle. Hear the story from his own words. His determination to heal and bring that experience into his work is inspiring, but it also should make us question the hurdles we are facing. Maybe they aren’t as big as they feel?  This podcast is sponsored by . Contact them for flavor and fragrance needs, and let them know that you heard about them on PeasOnMoss.  

Chef Kurt needs very little introduction in the Research Chef Association industry. Indomitable seems to be the word that comes to mind when I think of him. From his journey through restaurants to R&D, he is already a leader in his work. But, Chef Kurt has survived a health misadventure that should have shut down his career right at the pinnacle. Hear the story from his own words. His determination to heal and bring that experience into his work is inspiring, but it also should make us question the hurdles we are facing. Maybe they aren’t as big as they feel?    This podcast is sponsored by . Contact them for flavor and fragrance needs, and let them know that you heard about them on PeasOnMoss.

Stan Sagner went from media to line cooking and back to media, though now in a more strategy-focused way. His transition to culinary is similar to several that I’ve met who attended culinary school “later in life” - he was working in a fast-paced, stressful world and wanted to get out. So he went into cooking. Only then did he realize how ironic that move was. Then again, Stan has been able to combine his love for food and expertise in media and has worked as a journalist, a food critic, and now a food business strategist. We’re connected through the Specialty Food Association where I was able to speak in the Big Ideas forum in June.  This podcast is sponsored by , founding sponsor for the past two years. Find out how they can help you with your sweetener solutions, and tell them that you heard about them through PeasOnMoss.

Food writer and professionally trained cook Stan Sagner went to culinary school while he was also working full time in a high stress media role. Though he was surviving his classes, he recounts a story of how a chef instructor told him that he would have to choose whether he was going to focus on the course or stick to his full time job. Embedded in that lesson is the advice: do it well, or don't do it at all. This is a good reflection for those who believe that they can do it all - including me. I have to ask myself: is it worth it, and am I bringing my best effort? This podcast is sponsored by , founding sponsor for the past two years. Find out how they can help you with your sweetener solutions, and tell them that you heard about them through PeasOnMoss.

Chef Jonathan Deutsch was a recent guest on PeasOnMoss, and Kimberly shared the Big Ideas stage with Chef Jonathan. Jonathan talked about innovation in the healthcare sector and proposed that medical food service should be considered a specialty category, worthy of consideration, elevation, and innovation. He then presented about a new product concept that he and the team created. I invited him to the podcast to discuss the show and his presentation. This podcast is sponsored by Icon Foods, innovations in non-sugar sweeteners. They've got a variety of solutions and blends for a wide selection of categories, from frozen desserts to beverages. Visit them at

Josh Zloof is from , and when his PR team reached out to set up an interview, I was intrigued. utilizes existing markets for premium coffee to educate consumers about their coffee, which they don’t like to call instant. From their unique format (test tubes) to their desire to make premium coffee both convenient and more affordable, the sudden coffee team is changing how we should think about quick coffee and our daily habit.  This podcast is brought to you by . With multiple locations internationally, they can meet you where your manufacturing needs are. Contact them and let them know that PeasOnMoss sent you.

Josh Zloof is from , and when his PR team reached out to set up an interview, I was intrigued. utilizes existing markets for premium coffee to educate consumers about their coffee, which they don’t like to call instant. From their unique format (test tubes) to their desire to make premium coffee both convenient and more affordable, the sudden coffee team is changing how we should think about quick coffee and our daily habit.  This podcast is brought to you by . With multiple locations internationally, they can meet you where your manufacturing needs are. Contact them and let them know that PeasOnMoss sent you.

Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing businesses. The founders of  Andrew McClure and Aidan Altman knew that, and when they were working out a way to make a non-dairy butter that would have superior functionality to the others on the market, they harnessed the properties of aquafaba. Hear their story and how they started with the end user in mind: the chef and the baker.  Big thanks to for signing on as the second sponsor of PeasOnMoss. Get information about them at their website and find out how their flavor and aroma systems could help your formulation work. 

  Adam Yee is the founder of the popular podcast and website , and I have really enjoyed watching his career and business grow over the past years. You can hear past interviews of both of us on each other's pages to get our backstories. Adam attended the this year, and it was so fun to see our worlds come together. Adam has been doing a lot as an entrepreneur and has been traveling quite a bit, so we decided to commemorate our third year of podcasting. In this episode, you'll hear us recap his trips and some of the insights he shared with the different food science program students he's been presenting to. We also discuss how to build a career and how to address imposter syndrome. This podcast has been sponsored by Icon Foods for two years, and we're so grateful for their continued commitment to PeasOnMoss. Founder Thom King was a and also appeared on Adam's show. Contact Icon Foods to explore high intensity and natural sweetener solutions that will help you reduce your sugar usage, and ask them about their work with allulose.

Chef Michael Oraschewsky joined us on PeasOnMoss to chat about bringing spreadable bacon to the masses and touches on the key partnerships with subject matter experts, leverage university resources, and the getting seed capital through crowd funding. He also previews a tomato sauce collaboration with the Philadelphia-based hunger relief organization, Philabundance, and their work in upcycling less choice produce in their program Abundantly Good. Look for the gourmet bacon jams in your specialty grocers or online at Philabundance and Abundantly Good details are at  This podcast is brought to you by Icon Foods, a global supplier of all natural, GMO-Free, Kosher, low calories, low carb sweeteners and sugar substitutes for food manufacturers. Check out what they can do for you at

is a delicious natural sweetener that measures cup-for-cup just like sugar! Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels. Look for it in your favorite grocery store. Andress talks about how creating positive disruptions in the industry will encourage us to rethink the future of food. This podcast is sponsored by , natural sweetener solutions to help you reduce the sugar in your product formulations. Find out how they can help you today - and tell them PeasOnMoss sent you!

Education and Content Specialist Sara Kay wrote an interesting article about developing products that allow them to make certain health claims. I reached out on LinkedIn, and then the conversation really got going. Not wanting to hog all the juicy information, I thought, we better get Sara on the show!  Sara wanted to share this with the PeasOnMoss audience: "We have a really exciting event coming up this April in Chicago, April 7-9, called the Specialty Food Business Summit, focused on makers of specialty food and which is open to members and non-members of the SFA. Full information on the Summit can be found at , or people can email me at skay@specialtyfood.com"  This podcast is sponsored by , maker of natural sweetener blends to help you reduce the sugar in your formulas. Contact them and let them know that PeasOnMoss sent you!

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

Chef Robert Saia is a self-trained chef, food science expert, and nutritionist, and he has been working on solving problems in the kitchen ever since he began working in food service. He and Mrs. Chef joined me on the podcast to share details about the book and provide a great giveaway for our PeasOnMoss podcast listeners just in time for the holidays! Sign up for the and be entered for a copy of the e-book! This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you. Want to meet in person? Come to the  - take advantage of the PeasOnMoss media partnership special - click the link on the home page.

Jeff is a nationally acclaimed marketing leader, specializing in reigniting and revitalizing brands and categories. He is best known for GOT MILK?, transforming the now famous phrase from a local tag line into one of the best known, most influential campaigns in advertising history. A campaign licensed nationally by companies including Nabisco, Nestle, General Mills and Kellogg. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you. Want to meet in person? Come to the  - take advantage of the PeasOnMoss media partnership special - click the link on the home page.

Jeff Manning is not your typical mad man advertising man, but he does have a pretty nifty history. He worked on the California milk processor board side of the advertising slogan “got milk.” He is one of the speakers for the upcoming American Food Innovate Summit in Chicago Feb 4-5, and he came to the show to give us a preview of what he plans to share at the innovation summit. This podcast is sponsored by . Get information about sugar free formulations and find out what they've developed lately to help you solve your sugar reduction requirements. Become a and help grow the podcast and the value-add we can offer you. Want to meet in person? Come to the  - take advantage of the PeasOnMoss media partnership special - click the link on the home page.

Next week's podcast guest is R&D Chef Andrew Garrett. After acknowledging his obsession with condiments and sauces, Chef Andrew shared how he came to found NW Elixirs and why co-packing was the biggest challenge he faced as a food business entrepreneur. In this preview he shares what the biggest two lessons were for his work as a research chef. This podcast is sponsored by Icon Foods, the source for high intensity, natural sweeteners. Get details at . Join them and sponsor PeasOnMoss. Contact us at . Find Chef Andrew's products at 

Chef Eric Rivera is one of my first podcast guests, and we recorded his interview when he was first moving back to Seattle. Fast-forward a few years, and both of us are in very different roles. Chef Eric has founded , an innovative pop-up restaurant and chef business incubator space. After a year in the Coffee Flour space, Eric has moved the location and has founded his own on-going pop-up, Lechoncito, serving Puerto Rican delights for business lunches and dinners. He's even taking a group to Puerto Rico next year! Never held back by fear, Chef Eric talks about why it's important to encourage or even push growth and why he's glad his own chef teammates outgrow his business. This episode is sponsored by Icon Foods, a trusted source for sugar alternatives. From R&D to manufacturing, Icon Foods can help you reduce sugar without losing flavor. Go to to get details - tell them PeasOnMoss sent you. Join our conversations about food product development - go to www.peasonmoss.com to find out how.

Wendy Lu McGill is CEO/Founder of Rocky Mountain Micro Ranch (RMMR), Colorado's first and only edible insect farm. With a background in sociological research in international development and intercultural communication, Wendy Lu brings a global perspective and deep understanding of the why and how of farming insects for food. She joins the PeasOnMoss podcast to dispel some myths about insect protein, share top reasons to consider alternative protein sources, and why insect protein shouldn't be considered an alternative but a future.  FB  Twitter  Insta  Thanks to Icon Foods for being the founding sponsor. Check them out at Help them and help us keep the podcast going.  

Food scientist Lindsey Wisener started WiseBev two years ago to balance her work and life responsibilities and has experienced great growth. With a specialty in beverage development, she started her niche business by getting hired by companies that already knew her quality of work, and the calls kept coming. Now she runs a thriving business in a popular food category and shares some great insights about founding her own business and how it compares to the corporate world.  PeasOnMoss is sponsored by Icon Foods. Get information about natural sweeteners and sweetener blends at Support PeasOnMoss at Connect with Lindsey's team at  

Chef Robert Saia joins us on PeasOnMoss to describe his unique careers as both a nutritionist and chef and how he has leveraged those experiences in restaurant management, culinary instruction, and food business entrepreneurship. Humorous and quick-witted, the conversation covered topics from how food science helps him be a better chef and how he is preparing for the Certified Executive Chef exam.  Check out his program and app at  You can reach Chef Robert on LinkedIn, and he's also active on Facebook. This podcast is brought to you by Icon Foods, the source for natural sweetener systems. Get more details at . Join them in sponsoring the podcast - inquire at Join our new topic-focused discussion episodes. Contact us on the website. 

One thing chefs can do when we get together is tell great tales, and Chef Anne Druschitz shares how integral a strong culinary background combined with food science is in working with a customer. In this segment, Anne and I are talking about the considerations in non-dairy ice cream, and she starts to describe how many iterations it could take to create a flavor system that meets the customer's needs. Let's just say, the alphabet is sometimes not long enough to cover all the tests required.  Special thanks to Icon Foods for sponsoring the podcast. Join them this year and become a PeasOnMoss sponsor. Get details at IconFoods.com and PeasOnMoss.com 

Nope, this isn't a live broadcast of the show, but here is the podcast episode that we recorded with a live audience at the Research Chefs Association Conference in Savannah.  My guests were Dr. Darryl Holliday, Asst. Professor of food science at University of Holy Cross Emily Munday, Director of Operations at CuliNex Chef Kami R Smith, Director of Culinary Showcasing at Pecan Deluxe Chef Barbara Zatto, RCA board member and regional director Get more information about the Research Chefs Association at . Find your local region and attend an upcoming event.  Special thanks to Chef Jason Behrends, President, and the RCA Board for inviting me to be a guest speaker for the conference and for the personal support they have given through sharing the show.  Be part of my next season: contact me through  to find out about becoming a sponsor or being a featured expert on an upcoming topic.  This podcast is sponsored by Icon Foods, natural sweetener solutions.  

Chef Charlie Baggs is the founder of Charlie Baggs Culinary Innovations, a consulting chef business based in Chicago. From product innovation to serving as the technical team by retainer to various food businesses, CBCI also offers education, food tours, and representation at trade shows. Chef Charlie joins us on the PeasOnMoss podcast to talk about the evolution of consulting chef work, his career, and his systems for training chefs and developing leaders.  On April 9, CBCI will be presenting a culinary basics course for food scientists who are preparing to study for the Research Chefs Association Certified Culinary Scientist exam. Go to  to get details.  This podcast is sponsored by our founding sponsor, Icon Foods. Join them in supporting the show for another year. Get more information on . Find out how Icon Foods can help you use natural sweeteners.  

As we were wrapping up a powerful interview, Chef Joy Isaacs dropped a huge value bomb of advice for current students and early career scientists. Find out why she believes your training as a product developer starts after graduation. Hear the rest of the interview next week! Big thanks to Icon Foods for being our sponsor of the podcast. Help us keep the show on the air and join Icon Foods as a principal sponsor. Find out more at PeasOnMoss.com. Check out Icon Foods at Iconfoods.com    

Chef John Draz came onto PeasOnMoss to talk about his journey from chef to culinary school instructor and to corporate R&D. He also shares some insights about clean label meat science, the learning curve in crossing into food manufacturing, and talks about the changing face of food science. 

Chef John Draz is next week's guest, so here's a preview of what you'll hear.  Visit us at Peasonmoss.com to get information about the upcoming Research Chef's Association and to find out about our sponsor, Icon Foods.  

In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop. Don't forget to sign up for our e-mail newsletter, join the Stella Culinary Forum, and check out Chef Jacob's Culinary Boot Camp / F-STEP Curriculum. If you have a question you'd like to submit to be answered on an upcoming podcast, you can do it by leaving a voicemail, or filling out our contact form. And don't forget to leave a review for The Stella Culinary School Podcast wherever you download your podcast from. Episode Topics Include I tell Kimberly my embarrassing story about bombing on live radio during an NPR interview. What’s Kim been up to? What’s it like being an R&D Chef? R&D For Bullet Proof Coffee Some new drinks Kim is working on and the science hacks she implements. The importance of networking as a chef and culinarian. Staging in a restaurant, dos and don'ts, plus how it can help your career. Jacob talks about what he’s been up to for the last 2 years. How to “Leap Frog” and find that “Stretch Job” to fast track your culinary career. The culinology degree program (a mixture of culinary arts & food science). What is the real purpose of culinary school?  What makes Collagen Protein Powder special? Is collagen protein fortification real? And much more. As is common when two chefs get together, this episode contains explicit language. You have been warned. Links You May Find Helpful Lundburg Family Farms Bullet Proof Coffee MCT Oil and Medium Chain Triglycerides Grass Fed Butter Dave Aspry Tibetan Yak Butter Tea Exogenous Key Tones Caprilic Acid Creb Cycyle Beta Hydroxy Butyrate  Ketogenic Diet Hydrolizing Protein Food Science Video On Emulsion Thomas Keller Google Talk where he discusses passion vs. dedication. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

Happy New Year, PeasOnMoss listeners! Thank you for your continued support and encouragement. We're excited to bring you Season 3 of the podcast and to use this year to mix things up a little.  Chef Colby Darling has been working with General Mills for several years, but he keeps his restaurant experience fresh by taking advantage of business trips (with manager approval) to research food trends and discoveries and to spend time in professional kitchens whenever he can. It's a great idea to keep a pulse of the food service industry and keep your knife skills sharp.  The PeasOnMoss Podcast is supported by ICON Foods, and we invite your business to support us, too. Contact us at  

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

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

Rachel Zemser is a fixture in the Northern California region IFT and RCA events, and it seems like she knows everyone there. After years in corporate research and development work, she started her own consulting business a few years ago, specializing in commercialization of brand new concepts. She lays it all out and tells is straight on this interview, which we recorded at the IFT conference this year.  This podcast is sponsored by Icon Foods, and we can't do this without them. Find out about natural sweetener systems and how they can help you solve your biggest flavor challenges.  Let Thom know that you found them through PeasOnMoss. Become a partner in the podcast and website by contacting us at Remember to share the show with your friends and write a review so we can featured on the front page of iTunes!  

Rachel Zemser is a fixture in the Northern California region IFT and RCA events, and it seems like she knows everyone there. After years in corporate research and development work, she started her own consulting business a few years ago, specializing in commercialization of brand new concepts. She lays it all out and tells is straight on this interview, which we recorded at the IFT conference this year.  This podcast is sponsored by Icon Foods, and we can't do this without them. Find out about natural sweetener systems and how they can help you solve your biggest flavor challenges.  Let Thom know that you found them through PeasOnMoss. Become a partner in the podcast and website by contacting us at Remember to share the show with your friends and write a review so we can featured on the front page of iTunes!

PeasOnMoss is made possible with the generous sponsorship of Icon Foods. Check out their product portfolio at  Dr. Darryl Holliday is a food scientist, chef, and professor with a passion for food science and education, innovation, and product commercialization. Common criticism of academia is that instructors lose touch with the industry, with its realities of time constraints, costs, and production schedules. Not so with Dr. Holliday (ahem), who maintains a thriving consultancy and offers support to food businesses through both the college and his private work. He shares his observations about the ingredients for successful product development and how timing and luck are just as important as creating a great product.  At the most recent Research Chefs Association Awards Ceremony, Darryl is the one who jumped up and pledged to sponsor PeasOnMoss to help keep it running, and his generous announcement encouraged others to pledge as well. Won't you join the sponsorship? Find out at . Get in touch with Darryl at   Plan to attend the 2018 RCA Conference in Savannah, GA. Get details at  

Dr. Darryl Holliday is hard to miss: he's tall, hilarious, and witty. I met him at the New Orleans Research Chefs Association Conference, and he mentored me as I wrote a curriculum for the first ever CareerLabs presentation at Prepa Tec Los Angeles, an International Baccalaureate public school. Engaging, determined, and unflappable, Darryl is both chef and professor and wears both hats well. At the most recent Research Chefs Association Awards Ceremony, Darryl is the one who jumped up and pledged to sponsor PeasOnMoss to help keep it running, and his generous announcement encouraged others to pledge as well. Won't you join the sponsorship? Find out at . Get in touch with Darryl at Plan to attend the 2018 RCA Conference in Savannah, GA. Get details at

Thom King launched into the stevia business before it was considered a food product and was firmly a supplement. After stevia and other naturally derived, high intensity sweeteners were promoted to food status, Steviva took off. Now the brand offers more low-calorie sweeteners, including Monk fruit and agave, and the retail line features creative blends from syrups to coffee sweeteners. Thom provides a crash course in high intensity sweeteners and helps correct a few misunderstandings that I had about them. Find out more about Steviva at See what the PeasOnMoss team is up to at . There you can read recent articles, sign up to be a guest, or get information on sponsorship.

Adam and Sonia Gallegos have established the seemingly first family-friendly brewery that serves non-alcoholic beverages that appeal to guests of all ages, opening it in the small but popular Southern California city of Ojai. Find out why Adam prefers brewing kombucha to brewing beer and why the kombucha bar should be the next new quick service cafe concept.  Like to hear stories about business or product development? Let us know on our contact page on PeasOnMoss.com. Interested in sharing your story or sponsoring? Just let us know.

Listen to the full interview next week as Adam Gallegos of Revel Kombucha and Kimberly discuss discuss kombucha brewing and being an entrepreneur in the food industry!   Find new articles on our redesigned website  by Kimberly and our new contributors Anna Chow and Kevin Gorey!   Like to hear stories about food business or product development? Let us know on our contact page on PeasOnMoss.com. Interested in sharing your story or sponsoring? Just let us know.

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

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

The BlueCart app justifies having your cell phone on the line and in the walk-in, and now you don't have to keep track of a clipboard and pen nor deal with bad handwriting and remembering to place your purchase order message to some sales rep's voicemail. Founders Jagmohan Bansal and Konstantin Zvereff recognized a big gap in efficiency when it came to restaurant management of inventory and purchase orders. After stints overseas and observing multi-location chain restaurants nationwide, they realized that they could support BOH management by streamlining purchasing across different vendors and brands. Konstantin joins us on PeasOnMoss to share the development of the concept from MBA class assignment to tech start up in Redwood City, CA, and why chefs won't have to worry about whether a PO was placed on time for that weekend's menu. 

Founder of Culinex, Certified Research Chef Mark Crowell's interview was packed with wisdom and insight about growing an independent consultancy for research and development. I selected a portion of his interview to share again, because it was one interview that really changed how I looked out over my career future and considered my next, next steps. Find Culinex at . If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a  few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series - PeasOnMoss or The Culinologist. We’ll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together.

Chef Barton Dewing's interview was packed with incredible information, and I wanted to share a section that we removed from his Culinologist interview due to length. It was packed with wisdom that I implemented immediately in my work, and it resulted in a different perspective on R&D projects. The mis en place required to be successful in development of products is essential, and projects fall apart very quickly if contingency planning isn't conducted at the beginning of the project. If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a  few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series - PeasOnMoss or The Culinologist. We’ll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together.

So last week, I interviewed Andrea, a Food Technologist working for Lundberg Family Farm, and today, I’m interviewing someone from there too - her boss, a Product Developer and Research Chef at Lundberg! What are the odds? And the meeting between her and I was a completely different scenario as well. It started when I joined Podcaster’s Paradise to jumpstart my Podcasting experience and I saw a poster who looked familiar. I might have seen her on Linkedin actually. I clicked and she worked for Lundberg. I asked Andrea about her and what do you know, it’s her boss. Yes, Kimberly King Schuab was in the same podcast course as I was, and we connected instantly. We realized we had a lot in common so we agreed to collaborate and interview each other. Her episode can be found in the show notes. About Kimberly Schaub Kimberly Schaub is a nutritionist, turned chef, turned product developer, working for Lundberg Family Farms in Richvale, CA. A former Air Force officer, Kimberly has explored a multitude of ways to use her nutritional science training, from running dining facilities to teaching college classes and even food writing. When she's not in the test kitchen or running a sensory panel, Kimberly hosts the PeasOnMoss and The Culinologist Podcasts, volunteers for the Research Chef Association and Institute of Food Technologists, trains for the Rock n Roll Half Marathon, and rock climbs in picturesque Northern California. About Lundberg Family Farms Lundberg Family Farms, based in Richvale, California, in the United States, produces rice, chips, packages, and markets organic foods. It is family owned and has been a pioneer in organic farming, especially rice products. It was the first business to produce and market a brand of organic rice in the United States. Today it is one of the United States' top brands of organic products, with 14,000 acres (57 km2) under management. Key Takeaways The magic behind Modernist Cuisine Communicating between you and your co-packer Why you can start something and others should follow The art of being a product developer What we talk about Podcaster's Paradise The airforce Research Chef Association Labels Graham Kerr Seattle Culinary Academy Modernist Cuisine Lundberg Family Farm Beecher's Handmade Cheese (artisan food) Most Important Skill: Mental Math and Excel spreadsheets CoPacker Granola Bars Northwest Naturals Cactus IFT Culinology Program offered at a few industries A Book called Culinology Peas on Moss Peas on Moss Podcast Vegetarian Meats Substitutes Acid Rain Andrea Zeng The Galloping Gourmet Favorite Quote: Maya Angelou – “Eating is so intimate"  Favorite Kitchen Item: Global knife Full Tang blade Favorite Food: Thai Food – Pad Thai, Curry, Mango Sticky Rice Best Advice: Always ask questions first Culinologist Podcast CFS – Certified Food Scientist       Download Episode