PeasOnMoss Podcast

Latest Episodes:

S3E9: How nutrition science, dietetics, and culinary arts are related with Chef-Registered Dietitian Stephanie Green May 12, 2018

Show notes

Before I (Kimberly) crossed into product development, I was on the pathway to studying a Master's of Food Science and taking the registered dietitian certification (RD). I don't often meet very many registered dietitians in product development, but the Research Chefs Association has members from all specialties, including Chef and Registered Dietitian Stephanie Green. She discusses how nutrition and culinary arts are interrelated and how nutrition scientists are vital in food product development. Get in touch with Chef Stephanie at www.greenscookery.com

This podcast is sponsored by Icon Foods. Find out about how natural sweeteners can help reduce calories for your products. www.iconfoods.com.

Join them in sponsoring us for a year. Email us at www.PeasOnMoss.com

Preview: Chef Stephanie Green, RDN combines nutrition and culinary to create a busy, fulfilling career May 05, 2018

Show notes

Chef Stephanie Green is both a clinical dietitian and a chef, and she is active in food education, food styling and photography, recipe development and consultation. She joins us on POM to share her career and tell us about the unique niche she has filled in combining clinical dietetics with professional cooking. This week is a preview, and next week you'll get to laugh along with Kimberly as Stephanie describes her "slow" season, which is packed with educational events, teaching, cooking demos, cookbook writing, and content creation.

This podcast is sponsored by Icon Foods. Go to www.iconfoods.com to get details about the latest innovations in natural sweeteners. Join them and sponsor this podcast. Get details at www.peasonmoss.com.

We'll start topic-specific episodes soon - suggest a theme or join a conversation. Contact us on the website.

S3E8: Anne Druschitz shows customers how to use Edlong ingredients Apr 28, 2018

Show notes

Chef Anne Hildebrandt Druschitz is a corporate research chef at Edlong Dairy Technologies and helps to show how the Edlong products in various finished product applications. Anne crossed into R&D from restaurant work when she had the opportunity to work for a flavor company. She realized that her true passion was the R&D process, from development through commercialization. She shares her journey, what it is to be an application chef, and how she blends her passion for meal creation with food science.

Preview: Chef Anne Druschitz talks about flavoring and dairy technology Apr 21, 2018

Show notes

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

Special Episode: PeasOnMoss Podcast Live! at the Research Chefs Association Conference Apr 14, 2018

Show notes

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 www.culinology.org. 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 www.peasonmoss.com 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. www.iconfoods.com

S3E7: Charlie Baggs Apr 07, 2018

Show notes

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 www.culinology.org 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 www.peasonmoss.com. Find out how Icon Foods can help you use natural sweeteners. www.iconfoods.com

Bonus: Charlie Baggs Culinary Innovations offers culinary basics course for RCA Cert Culinary Sci exam Apr 01, 2018

Show notes

Chef Matthew Burton from Charlie Baggs Culinary Innovations joins us in a special segment to share about next week's Culinary Basics class in Chicago, designed to prepare candidates for the Research Chefs Association's Certified Culinary Scientist exam.

Next week, you'll hear the interview with Chef Charlie - it's a big one with lots of great knowledge!

Get more information at Charlie Baggs' CBCI site, www.charliebaggsinc.com

Thanks to Icon Foods for sponsoring the podcast. Join them in sponsoring - find out more at www.peasonmoss.com. Get information about natural sweeteners from Icon Foods at www.iconfoods.com

S3E6: Joy Isaacs on networking and career development Mar 24, 2018

Show notes

Chef Joy Isaacs is the Director of R&D at Kent Precision Foods Group, and she spends her time managing her staff and balancing project goals with work-life balance. But she didn't spring forth as a perfect manager - that has taken years to develop and hone her skills on top of her development as a food scientist and chef. This call highlights the impact of how a strong network and good reputation in the industry can lead to opened doors and a successful career.

Preview: Chef Joy Isaacs, Dir R&D at Kent Precision Food Group on why grades aren't everything Mar 17, 2018

Show notes

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

S3E5: John Draz, corporate R&D chef for Ed Miniat on keeping traditional cooking at a large scale Mar 10, 2018

Show notes

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.

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