Research Chef Kimberly Schaub Peas On Moss public
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Best Research Chef Kimberly Schaub Peas On Moss podcasts we could find (updated April 2020)
Best Research Chef Kimberly Schaub Peas On Moss podcasts we could find
Updated April 2020
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Join Research Chef Kimberly Schaub from PeasOnMoss.com as she talks about food science, product development, and food research with chefs, culinary scientists, research chefs, and product developers. Experience the food manufacturing world through experiences, hilarious stories, and conversations about R&D.
 
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show series
 
Ashley Koff is a registered dietitian nutritionist and marketing expert who has built a reputation on looking at the food industry from a unique perspective. What started as a service to review products for brands through the eyes of nutrition professional, the program Ashley Koff Approved seeks to provide an assessment of food products that would …
 
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 t…
 
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 …
 
Krishna Kaliannan's keto cereal brand is right at the threshold of breaking out big in the retail world after success in e-commerce and local brands. It would be easy to predict the meteoric rise and risk of failure that we see in other food startup brands. Kaliannan recognizes that these are pitfalls that startups can trip on - scaling up so quick…
 
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 ch…
 
Chef, food scientist, account director, and RCA president Justin Kanthak is an impressive millennial and future leader, and you could ever accuse him of resting on his laurels. He joined us on the show to share his journey with us, and I pepper him with questions throughout regarding leadership, career advancement, and asking smart questions. We go…
 
Chef, food scientist, account director, and RCA president Justin Kanthak is an impressive millennial and future leader, and you could ever accuse him of resting on his laurels. He joined us on the show to share his journey with us, and I pepper him with questions throughout regarding leadership, career advancement, and asking smart questions. We go…
 
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. H…
 
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. H…
 
Today’s Guest, Jessica Coon, works at Texas Food Solutions, the first company in Houston, Texas, providing commercial High Pressure Processing (HPP) tolling to Southeast Texas and Louisiana. We re-met at a recent trade show and started chatting about the pros and cons and myths of HPP, and it occurred to me that we should have recorded the discussi…
 
Being a research chef and food scientist is a unique combination, and it could be easy to let the negative internal voice make us feel like we aren't good enough. Imposter Syndrome is a strong feeling that the American Psychological Association describes as feelings of fraud and a "specific form of intellectual self-doubt." I have asked several of …
 
Chef Karl Marsh is no stranger in the Research Chefs Association, having logged nearly twenty years as an active research chef and serving on the certification commission for the past two years. Now as the chairman of the certification commission, Chef Karl is leading the charge to improve the exam, refocusing both the CCS and CRC exams to emphasiz…
 
Chef Karl is becoming the face for the Research Chefs Association certification commission, and he was part of the team who rewrote the exam this year, updating the questions and making them even more relevant and representative of a culinologist's experiences. He shared 3 main bullets about himself, and they're reflective of how his career has gro…
 
This is a really special episode for folks who have been listening to the podcast for a few years. Deepak Rajmohan was a season two guest while he was studying his masters of food science at Oklahoma State University. He had shared how he reached out to over 200 professionals on LinkedIn and spoken with over 50 to learn about the industry and to ge…
 
This was a fun and special episode to record with a returning Season 2 guest - Deepak Rajmohan. We connected when he was studying his master's of food science at Oklahoma State University, and we caught up at the American Food Innovate Summit in Chicago. He talks about why he chose to come to the US to study and what he has observed about the attit…
 
Today’s guest is Director of R&D for , Dan Howell. We met at the in Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk about emotional intelligence and how building strong friendships in a company and a project team leads to better product development. I was so intrigued, …
 
Today’s guest is Director of R&D for , Dan Howell. We met at the in Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk about emotional intelligence and how building strong friendships in a company and a project team leads to better product development. I was so intrigued, …
 
Chef Mark has a colorful origin story, starting as a dishwasher when he was 15 and then spent the last 24 years growing his skills as a chef - graduating from the - and coming over to R&D with Burley Foods. Burley Foods represents about 45 ingredient manufacturers, so Chef Mark spends his day helping find solutions for customers leveraging the ingr…
 
Chef Mark Chura is from and is responsible for sending some listeners and new friends to the podcast - in fact, I met a new scientist at the American Food Innovate Summit in Chicago in February because she had been keeping a look out for me because he had shared the podcast with her. Chef Mark has a colorful origin story, starting as a dishwasher w…
 
Dr. Ashley Colpaart is the founder and CEO of , a national network of shared commercial kitchen space serving small food companies. Director of Community Rachael Miller was an early t and shared the concept of connecting commercial kitchen space owners to possible rental clients. Finding a commercial space can be so challenging and is a hurdle in s…
 
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 th…
 
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 i…
 
Taylor Walker is the newest addition to the leadership team at , having joined the organization about a year ago. As the director of brand protection, Taylor leverages her experience as a food scientist and plant operations professional and brings a unique eye to commercialization and production management to the CuliNex consultancy known for its c…
 
Taylor Walker is the newest addition to the leadership team at , having joined the organization about a year ago. As the director of brand protection, Taylor leverages her experience as a food scientist and plant operations professional and brings a unique eye to commercialization and production management to the CuliNex consultancy known for its c…
 
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 conc…
 
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 coffe…
 
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 coffe…
 
Jonathan Deutsch is a professor of culinary arts and food science at and active member of the research chefs association and specialty food association. in 2014 he co-founded the , bringing real-world product development projects to students. He offers commentary on culinary education programs and questions the absolute value of a training program …
 
Jonathan Deutsch is a professor of culinary arts and food science at and active member of the research chefs association and specialty food association. in 2014 he co-founded the , bringing real-world product development projects to students. He offers commentary on culinary education programs and questions the absolute value of a training program …
 
Susie Bautista is a flavor chemist whom I came to know through her blog, . Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops sharing about scents. She has worked in the food and flavor industry for about 25 years - 18 as a flavor and application chemist. During those years, sh…
 
Susie Bautista is a flavor chemist whom I came to know through her blog, . Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops sharing about scents. She has worked in the food and flavor industry for about 25 years - 18 as a flavor and application chemist. During those years, sh…
 
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 super…
 
It doesn't sound mind-blowing to think that you would do a product development project by starting with the end in mind, and we spend a lot of time scoping our projects and describing what success looks like. Aidan Altman and Andrew McClure took it a slight step further: they started with how they would manufacture it and who should ideally use it.…
 
Terry Madden's background is in aseptic and process engineering, but he didn't start in a traditional food science or engineering school. He recognized that a career change was necessary to keep his job, and he cross-trained into the industry. His journey from car mechanics to food safety builds a strong case for how our varied backgrounds enhance …
 
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 ent…
 
Terry Madden's background is in aseptic and process engineering. He was on the commissioning team for two ground-up plant builds and commissioned numerous UHT systems for aseptic and ESL along with all the ancillary dairy equipment. In this preview, you'll hear Terry talk about aseptic processing build-outs and how the structure influences the proc…
 
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 organizatio…
 
Michael Oraschewsky is the Chef and Co-Founder of TBJ Gourmet. He took a simple bacon jam recipe from his restaurant menu and turned into a nationally selling CPG. He is on the cutting edge of the emerging Upcycling trend which is helping to curb waste in our food supply chain. In this episode preview, we talk about some of the experiences he had i…
 
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