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There is very little awareness of what the people in the food industry actually do. This stems back to the lack of knowledge and awareness of the range of degree courses and programs available that will equip them for a career in food. My FoodJobRocks! by Adam Yee is the first podcast of its kind that allows listeners to hear directly from people who are in the food industry and have a passion for what they do. They share how they became involved in food and describe what it is they do, plus ...
 
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Before we get started, just wanted to let you know that this episode is sponsored by Food Edge, an online virtual summit taking place this week and I’ll be interviewing the founder of this digital summit today, but first, let’s hear a little bit more about this event from Lauren. Use promo code "MFJRVIP" to receive 20% off tickets to the Food Edge …
 
We talk a lot about Sustainability on the podcast. Generally, it’s either through technology, or packaging, or advocacy, but how do you convince someone to care? Manuel Gorrin has done this his whole career, from plants to corporate. In this episode, Manuel talks all about sustainability. From tools used to discuss to the common worker, to new tech…
 
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 Spectru…
 
You are listening to episode 236 with Lisa Donovan, Writer, Baker and author of Our Lady of Perpetual Hunger. She’s a James Beard Award recipient for her writing in Food & Wine. Her publisher, Penguin Random House asked me to interview her so that means this podcast, has made it! Anyways, something to note is that we as professionals love to script…
 
The Institute for the Future? What does that even mean? It’s a non-profit organization that thinks differently and uses specific tactics to think about the future. Max Elder does a better job explaining it than I do so I brought him on to talk about how we as people in the food industry can be more insightful in our future decisions. I’ve always wa…
 
We’re back baby, and I’m currently in smokey California but this week, I’ll be in Boston for the foreseeable future. What a trip! Today we have Chris Robb to talk about one of the blind spots I have in the food industry, stocking shelves or merchandising. I’m probably not doing the description justice, but it’s the workhorses that not only coordina…
 
Blended Sense is a media technology company that matches the right creator to the right local projects to distribute and produce digital assets quickly such as video, audio, anything digital. Albert Baez is a wonderful communicator who does an amazing job of breaking down strategies and concepts. During the pandemic, I was impressed on one of his w…
 
We have an amazing episode all about recruiting. This is a bit different from previous recruiting interviews. George McGehrin’s agency is focused on finding top brass, executive-level people, and putting these into companies. The shocker is that the salaries these top executives are offered, hit the seven-figure mark. So this interview gives you so…
 
We showcase the After Animals Podcast, a podcast that focuses on the future of food, and in this case, a world without having to use animals to feed people. This podcast is created by Ulara Nakagawa and Sharanya Krishna Prasad and every month, they share a high-quality interview with a change-maker in the alternative meat/other product space. Thoug…
 
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 wo…
 
I’m really excited about this episode. Today, we have a jam-packed episode full of startup advice, inspiring challenges, and an accelerator breakdown all in one with founder, Andrew Ive. One of my favorite parts of this interview is the talk about startup ecosystems. Not only on how we think they are formed, but how they can be transferred. Other q…
 
We have returning guest Dr. Maya Warren, who is now a co-founder of Ice Cream for Change, a soon-to-be non profit that’s a platform of ice cream lovers and makers advocating for social change and civic action. Maya joins me as we talk about life as a food scientist in quarantine, such as how traveling has given us the opportunity to try new things,…
 
Ashish Jogi connected with me through Siddharth Bhide. You might remember him when we interviewed him at JUST but now he’s at the Good Food Institute in India, an organization that we also have interviews with. The plant-based scene in India is growing and Ashish is one of the people helping companies over there launch products. We talk a variety o…
 
Stacie Waters is the CEO and owner of Bilinski’s Sausage company. A Multi-generational sausage company that thinks about sausage a bit differently. Instead of the standard beef or pork sausages, Bilinski’s focuses on chicken and plant-based sausages. This wasn’t always the case, and there is a bit of an unorthodox legacy in how Bilinski innovates. …
 
Today we have Marie Wright, President, Creation, Design & Development and Chief Global Flavorist at ADM Nutrition That’s a long title, but Marie knows literally everything I just mentioned. I think the best part about Marie is just how easy it is to talk to her about the complex world of flavors. The bulk of the interview is a break down on how we …
 
Prime Roots is an innovative alternative meat company in the Bay Area that just launched a bacon made out of Koji, the same stuff that ferments soybeans into soy sauce Being in the alternative meat circle in the Bay Area, I’ve been pretty much in touch with the Prime Roots team since the beginning. They are a really fun, quirky group of young scien…
 
Minh Tsai started Hodo Foods with a simple farmer’s market stand after finishing up a wealthy career in investment banking and I asked him, why? His answer surprised me, but within context, it makes sense. Minh is someone who’s addicted to learning and solving problems and the intricacies and growth of the business has kept him in the tofu business…
 
I first interviewed Weber Stibolt in episode 92, when he was a Quality Assurance Specialist at Eight O Clock Coffee. A couple of years later, he’s now at one of the most talked-about food startups at the moment: Beyond Meat. The last interview we’ve had from Beyond Meat was episode 24 with one of their food engineers so it’s good to get an update o…
 
With all that’s going on, will all the tension in the air, and with all the systemic issues that are being talked about, what if the main solution was to just have dinner with someone of a different perspective? After all, everyone is human and everyone eats and I felt the best way to understand someone is through a good dinner? Eric Adams, Borough…
 
Kris Theodorakos is the Business Development Manager at Webber Smith Associates, a firm that builds and designs manufacturing plants specifically for the food industry. If you ever wanted to know what goes into planning actually building a facility, Kris gives a nice rundown on what you need to prepare, what you should consider, and some strategies…
 
NOSH writer Carol Ortenberg captured a written article with Neal Gottlieb about how he had to shut Three Twins Ice Cream down after 15 years of being in business and I found the article (which now behind a paywall) very reflective. So I got Neal on the show to talk about the really crunchy details about the direction of Three Twins Ice Cream. From …
 
Blake Thomas, the founder of Tiny House Coffee Roasters, was one of my first contacts in Austin, Texas and I had a lot of fun getting to know him and drinking his coffee every day when I was working at WeWork. Blake’s story is super impressive and he works really hard at his job. Learn how Blake jumped on board selling coffee during the end of his …
 
Whenever I move to a new city, I try and contact the local IFT section in the area and connect with them saying I’m a new food scientist looking to get involved. Natalie Roesler, the VP of Surlean Foods and the section leader at Alamo IFT welcomed me with open arms. Actually, everyone in the Austin Texas area is well connected and super welcoming. …
 
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…
 
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 w…
 
Sari Kimbell is a food business consultant who helps people from the idea stage to getting into retail channels. She runs the website, food business success. Sari's experience being a broker at Whole Foods and running a commissary kitchen makes her an expert in understanding the challenges and needs to starting a food business so I ask her some pre…
 
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 come…
 
Today we have Christine Rico, the consulting CFO for CFO on Speed Dial equips business owners and entrepreneurs with the accounting and financial strategies needed to maximize both profit and social impact. We dive into what loans are good and what loans are bad and how to really think about it. You’ll learn some cool resources like the Small Busin…
 
We have returning guest Cesare Varallo, an Italian lawyer who is the global advisor on food safety, food labeling, and food regulatory issues talk about what's happening right now. More specifically, he’s a crisis consultant for food and one would say we’re in a crisis. I wanted his perspective on the pandemic because well, he’s in Italy, and also …
 
This is a crossover episode Don Schaffner and Ben Chapman, host of the Food Safety Talk Podcast have both been busy doing interviews about well, COVID-19. Everyone from popular national news, to local news, to celebrity chefs are asking about how coronavirus will affect food. Mainly, can it survive on food in any way, shape or form? Don and ben tel…
 
I was first introduced to Burlap and Barrel when my friend Phil Saneski told me about them at MISTA. All the way in California. The next time I heard of them, I met Ori sitting down working at the WeWork Food Labs in New York, when I was doing my orientation. We chatted, knew a few common friends, and then he invited me to a Rabobank mixer. So if y…
 
You might not have heard of Curion Insights. That’s because their job is to help big fortune 500 companies innovate. A lot the top food companies can get stuck in a rut and need services like Curion to test things using methods like sensory testing and category reviews. Keren Novack herself has an interesting background and uses her psychology degr…
 
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…
 
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 …
 
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 bu…
 
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 kee…
 
Evan Holod is the CEO of Michel Et Augustin, a cookie company located in France, but Evan is bringing it to the states with a colorful brand and personality Evan is a funny guy with a candid sense of humor but has a lot of wisdom to share about marketing brands like Bazooka Joe, Ring Pop, and Coca-Cola. Michel et Augustine is recently pushing into …
 
Joe Heitzeberg is the CEO and Co-Founder of Crowd Cow, an e-commerce site that sells premium meat. And when I say premium, I mean meat straight from the farm, or Japan! We all hear about the innovations of alternative meat, plant-based or cell-based meat all over this podcast so I was delighted to interview a new perspective in the way we view prot…
 
Kat Fernandez, President of the Food Tech Club, interviews me at their UC Davis student meeting. Had a blast recording this live and great to give advice that I hope students find useful. Show Notes Mandy Jain Episode Kat Fernandez What Would You Want to Know as Freshman?: What food science actually is. Food scientists make food and feed the world …
 
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