PeasOnMoss Podcast

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S3E21 Preview: Katie Jones and Kimberly talk about imposter syndrome and how to deal with it Oct 20, 2018

Show notes

One thing that is great about podcasting is the relationship we build with our guests and our audience. Some of my good friends in the industry started as guests on the show. In this clip, I chat with Katie about imposter syndrome - whether I feel it, and how I deal with it. You'll hear Katie's perspective in next week's full interview, but here's my most recent approach to how I landed a senior scientist role without a master's in food science. (Hint: it takes a lot of late night reading to make sure I'm still filling the gaps, and it takes humility to ask others to help educate you)

This show is sponsored by Icon Foods. Find out from them how they could help you reduce sugar without losing your sweet identity. www.iconfoods.com

Join them in supporting the show - find out how you can help us grow. www.peasonmoss.com

S3E22: Chef Dan Follese on being the roving R&D Chef Oct 13, 2018

Show notes

Chef Dan Follese is your modern-day traveling fixer, but not in the Mob sort of way. He's a consulting R&D Chef who has a knack for speaking to the marketing and brand managers as well as the operators, developers, and chefs in a team. Instead of introducing line extensions, he helps brands refresh their offerings and expand their customer base by showing them how to repurpose and showcase their existing ingredients in the food trends of today. Chef Dan is a member of the Research Chefs Association, but we're connected through the interesting articles that he posts on LinkedIn.

See how Chef Follese can help you repurpose current products into new opportunities without doing NPD. Follese Culinary Consulting

This podcast is brought to you by Icon Foods. Get information about natural sweetening systems at www.iconfoods.com

Help us grow the podcast - go to www.peasonmoss.com for details.

S3E20: Seattle Chef-entrepreneur Eric Rivera on creating a popup incubator Oct 06, 2018

Show notes

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 addo, 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 tour 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 www.iconfoods.com to get details - tell them PeasOnMoss sent you. Join our conversations about food product development - go to www.peasonmoss.com to find out how.

S3E19: Alan Reed from the Chicagoland Food & Beverage Network on creating community in food manufacturing and restaurants Sep 29, 2018

Show notes

Alan Reed is the Executive Director of the Chicagoland Food and Beverage Network, and he joined us to introduce the CFBN. Chicago is a hub for food manufacturing and restaurants, and the network appears to be the first one that brings together both sides of the industry and provides a platform to collaborate. They do multiple events each month, so if you find yourself in Chicago, make sure you check out an event. This podcast is sponsored by Icon Foods. Get more information about natural sugar replacement at www.iconfoods.com. Download Now

S3E18: Returning guest Chef Greg Grisanti on clean label R&D and the future of the industry Sep 24, 2018

Show notes

Conversations with Chef Greg Grisanti are always fun. A previous guest of the podcast, Chef Greg returned to the show to talk about best practices in research chef work and how the work compares to restaurant cooking. From restaurant work to cleaning up labels at quick service restaurants, Chef Greg has seen lots of different ways to have a vibrant culinary career, and he's still excited about the future. Special thanks to our founding and only sponsor, Icon Foods. Join them, help us grow the podcast. ww.iconfoods.com www.peasonmoss.com Download Now

S3E18 Preview: Chef Greg Grisanti is super stoked for Louisville and the 2019 Research Chefs Conference Sep 15, 2018

Show notes

While Chef Greg and I were wrapping up our podcast recording, we started talking about next year's Research Chefs Association conference in Louisville, Kentucky. Turns out, Chef is from Louisville, so he shares some insights about the city and gets us really excited about visiting the conference. Listen to the full episode next week, but in the meantime, get excited for the RCA Conference. www.culinology.org.

This podcast is sponsored by Icon Foods - www.iconfoods.com. Find out how sugar replacement can be accomplished naturally.

Join Icon Foods and help keep this show going. www.peasonmoss.com

S3E17: The Food Corridor, a restaurant and product incubator, with Rachael Miller Sep 10, 2018

Show notes

Inspected, safe kitchens scaled for commercial use (bigger stoves, refrigerators, etc) are required to prepare food consistently and safely, but if you're newer to the business or too small for a full-scale co-packer, where do you turn? Rachael Miller joins us on the podcast to tell us about The Food Corridor, a business incubator that connects commercial kitchens with users, whether for catering chefs, small scale production, or hosting special events. Rachael is The Food Corridor's Director of Community. She helps shared kitchens connect with other kitchens and food businesses; and promotes educational opportunities for shared kitchen professionals across North America. For more, check out their Facebook page, Twitter, newsletter, or join one of their private Facebook communities: The Network for Incubator & Commissary Kitchens (NICK) and the Network for Food Business Entrepreneurs. Join Icon Foods in sponsoring this podcast. Get information about them at www.iconfoods.com. Contact us for sponsorship details at www.peasonmoss.com Download Now

S3E16: Research Chef Chris McAdams' recap of CIA's World of Flavors and some thoughts about food cultural appropriation Aug 25, 2018

Show notes

Research Chef Chris McAdams is a talented voice in the RCA and culinology world and shares his knowledge through Culinary Culture, a consultancy in Austin, Tx.

Culinary Culture is a group of passionate research chefs who offer consulting services for food-based businesses. Through trend research, innovative ideation, and unsurpassed industry experience, Culinary Culture delivers imaginative, craveable products that consistently exceed your expectations.

In part 2, Chris and I review the 2018 Culinary Institute of America World of Flavors and about food cultural appropriation. We dig into it, because the main theme of the WOF this year was about the immigrant impact on cuisine in America. We started exploring a very, very deep topic, which I feel merits a much longer discussion, and this is an ongoing debate at tables throughout the country. In our excitement to discuss what cultural food trends will sweep the nation, it's vital to keep an awareness to the risks of appearing to appropriate a culture's food in the pursuit and passion of the cuisine. Sound off to me - let's get a discussion going. www.peasonmoss.com

Get in touch with Chef Chris at http://www.culinary-culture.com/

This podcast is sponsored by Icon Foods, our founding sponsor. Join them for the next year. www.peasonmoss.com

S3E15: R&D Chef Chris McAdams on being an Air Force vet, a culinary grad, and landing a career in R&D Aug 18, 2018

Show notes

Research Chef Chris McAdams is a talented voice in the RCA and culinology world. As a writer for various sites, including the RCA student committee's The Culinologist and Culinary Culture's blogs, Chris uses every dining out and experience to share with the readers.

Chris has followed a crazy pathway to his R&D career, from the Air Force, to college, to culinary school, and eventually to Culinary Culture.

In Part 1 of this 2-part episode, you'll hear Chris' journey and work as a consultant. In part 2, Chris and I discuss this year's Culinary Institute of America World of Flavors and about food cultural appropriation.

Get in touch with them at http://www.culinary-culture.com/

This podcast is sponsored by Icon Foods, our founding sponsor. Join them for the next year. www.peasonmoss.com

S3E14: Chef Farmer Matthew Raiford on giving back, thinking of the next gen, and being a black southern chef Aug 11, 2018

Show notes

I've been off-air for two weeks, and thank you for sticking around!

Chef Matthew Raiford was the keynote speaker for the 2018 Research Chefs Association Conference, and he spoke about diversity, service, acknowledging our histories (including the parts we aren't proud of), and the future of the culinary world, including the research world. He owns two restaurants in Georgia, and he spends no less than 10 hours per week volunteering his time for various nonprofits. Our conversation was an unscripted conference call that he took in the car, and you'll hear how he weaves his food philosophy and chef practice into every element of his life.

Chef Farmer Matthew Raiford can be found on the line at The Farmer & The Larder and Strong Roots Provisions

This podcast is sponsored by Icon Foods. Join them in sponsorship, and help us grow to the next level. www.peasonmoss.com

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