Podcasts about research chef association

Brittany Towers (@theblackfoodscientist) has her BS & MS degree in Food Science from The Ohio State University, Certified Culinary Science degree from the Research Chef Association and has been in the food industry for 8 years and has worked on over 30 food & beverage products you see on the store shelves today including brands like Gatorade, Tropicana & Propel. Her love for food and science propelled her to start her science-focused Instagram page @theblackfoodscientist where she teaches her followers science concepts that everyone can understand by relating them back to foods and beverages. She also pushes healthy (and sometimes indulgent) eating on her page by posting Meatless Monday recipes each week to get people out of their comfort zones with healthy vegetarian/vegan meals that will help save people money, improve overall health and help save the environment. With a passion for teaching, she is also involved in many non-profit organizations teaching students about food science and careers in STEM. An Ohio native now living in Chicago, Brittany lives in the city with her husband Brandon and dog Basil. When she is not teaching others she is trying out new recipes, ordering out delicious food Chicago has to offer, running outside with her family, and teaching Pure Barre in Chicago --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Brittany Towers (@theblackfoodscientist) has her BS & MS degree in Food Science from The Ohio State University, Certified Culinary Science degree from the Research Chef Association and has been in the food industry for 8 years and has worked on over 30 food & beverage products you see on the store shelves today including brands like Gatorade, Tropicana & Propel. Her love for food and science propelled her to start her science-focused Instagram page @theblackfoodscientist where she teaches her followers science concepts that everyone can understand by relating them back to foods and beverages. She also pushes healthy (and sometimes indulgent) eating on her page by posting Meatless Monday recipes each week to get people out of their comfort zones with healthy vegetarian/vegan meals that will help save people money, improve overall health and help save the environment. With a passion for teaching, she is also involved in many non-profit organizations teaching students about food science and careers in STEM. An Ohio native now living in Chicago, Brittany lives in the city with her husband Brandon and dog Basil. When she is not teaching others she is trying out new recipes, ordering out delicious food Chicago has to offer, running outside with her family, and teaching Pure Barre in Chicago --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

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.

Mark Crowell has had quite an amazing culinary journey with a lot of risks and a lot of reward. First he tells me how he found out about cooking, by staging at a restaurant in Europe, and brought that love back to the United States and worked hard enough to open his own restaurant. But opening up a restaurant was really hard, and he struggled. Eventually, he became an R+D Director at both Olive Garden and Starbucks. Eventually, Mark threw it all away and started consulting. He again struggled at first but then he started to build. Now CuliNex is a thriving clean label consulting company in Washington. He has a dozen members on his team, people with whom I’ve met personally! I think the best part of the episode is the stories Mark gives about the struggles of creating businesses. But there’s always a light at the end of the tunnel. As long as you have some faith. Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient,  Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave.  Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il Show Notes When someone asks what you do for a living, what do you tell them?: We’re in the clean label development business What does CuliNex stand for: My wife made the name 15 years ago, it’s Culinary and Next It wasn’t until 2011 that clean label started to buble up Clean Label definitons: Length of the label, complex wording, nutrition label Lo Han -Monkfruit for bakery application. A client came to us right after it was approved Describe the Steps it took to get to where you are today?: Talked my way into a national hotel kitchen, practiced for a year, then worked 5 years as a line cook. Applied to the Culinary Institute of America Took 2 years to get accepted. At the time, it was a while before I heard back Continental Cuisine: Not a specific type of cuisine Florida International University: Hotel Management I was in the restaurant business: manager, district manager, coffee shops, dinner houses, discotheques Why did you decide to start your business Other example: Kenny Lao Made a Mediterranean restaurant. Huge restaurant Didn’t go so well, got a job referral for Olive Garden TUFTS Analysis Darden Restaurants Season 52 Howard Schultz running for president Howard Schultz’ book Pumpkin Scone Pumpkin Spice Latte NRA Show Consulting was hard the 1st year, but I ended up building it until 6 years later, had a sustainable business but then I got bored and started to build up a company Emily Munday was my first employee The E-myth Revisited What is some advice for things that are hard?: You gotta do what you are passionate about. It will see you through the tough times. You also gotta have faith. I’ve learned the word over the past 25 years. You’re up on the high wire, but you gotta trust your people My Food Job Rocks: I get to work on amazing projects with amazing people Phil Saneski Food Trends and Technology: Upcycling movement, Cultured Meat The biggest challenge the food industry has to face: diet misinformation Favorite Kitchen Item: Stainless Steel Bowls Advice for starting something scary: Entrepreneurs are weird. They are different. Are you different? Research Chef Association; Why Donate?: Education is really important and community is really important Where can we find you?: mark@culinex.biz

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

Pastry Chef and product developer Kami R. Smith kicks off our first interview series with the Culinology Blog from the Research Chef Association. An active member and leader in the RCA, Kami shares her story of going from production baking to pastry school instructor and to research chef. Throughout her narrative, you can hear her sense of humor and personal drive that have made her the type of chef and mentor she is today. Whether you're considering crossing from restaurants to R&D or you've already started, you'll know exactly what she means when she acknowledges that she might drive food scientists a little bit nuts.

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

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

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

Chef Michael Bunn has worked almost every category in food service and food manufacturing, and he's not slowing down. From going from cooking on Navy ships to corporate dining and being one of the first Culinology graduate, Chef Bunn's experiences give him a depth of knowledge and keen awareness to common food manufacturing pitfalls. You'll hear his culinary career and some insight about the Research Chef Association annual conference. RCA is celebrating 20 years next year - if you're a product developer/research chef, you should plan to be there - www.culinology.org.