PeasOnMoss Podcast

Latest Episodes:

Preview: Ed Miniat's Chef John Draz shares insights about meat science and clean label Mar 03, 2018

Show notes

Chef John Draz is next week's guest, so here's a preview of what you'll hear.

Visit us at Peasonmoss.com to get information about the upcoming Research Chef's Association and to find out about our sponsor, Icon Foods. www.iconfoods.com

S3E4: Chef Ernest Miller on Healthy Fats, food education, and the latest in nutrition research on fat Feb 24, 2018

Show notes

Chef Ernest Miller is like many of the guests that come onto the show: creative, adventurous, involved in various activities in addition to his primary job. A corporate research chef for Coast Packing, a company that specializes in selling animal fats, Chef Ernest doesn't just stop there. He spends his time as an instructor at various museums and schools throughout Southern California teaching food history. The founder of the Healthy Fats Coalition, Chef is also on a mission to break through the myths of the dangers of saturated fat sourced from animals, like beef tallow and bacon fat. A prior Marine who then graduated from the US Naval Academy at Annapolis and Yale Law School alumnus, Chef had a wealth of knowledge and stories.

Preview: Chef Ernest Miller on the myths of saturated fat Feb 18, 2018

Show notes

Chef Ernest Miller is an educator at heart, and he likes to spend time educating consumers and colleagues. In this preview, you hear which food books he references for fun and the ones that have provided incredible food education and history to scientists, chefs, and home enthusiasts alike.

S3E3: Mark Crowell Feb 10, 2018

Show notes

From breaking out on his own as a sole proprietor and contracting consultants to now building a corporate team, Mark has gone through several stages of business growth. He shares his experiences and observations and offers some insights about being an ideal client for consultants.

Mark is a return guest, and you can hear his original episode in Season 1. http://peasonmoss.com/2016/08/27/podcast-culinex-founder-mark-crowells/

Information about CuliNex: https://www.culinex.biz/

PeasOnMoss is sponsored by Icon Foods. Find out more: http://iconfoods.com/

Help us educate product developers - individuals and businesses are invited to join the conversation and sponsor http://peasonmoss.com/

Preview: CuliNex's Mark Crowell on business leadership and dealing with growth Feb 03, 2018

Show notes

Mark Crowell is the founder of CuliNex, a product development consulting company based in Seattle, WA, He returns to the show to talk about the differences of founding and growing a business. In this preview, he shares what his greatest strength is as a business owner, and next week, he shares about the changes at CuliNex and his plans for the future.

S3E2: Bringing Southern Cuisine to NYC with Matt Lee Jan 29, 2018

Show notes

Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. When Matt and Ted Lee moved up to New York, they found themselves in a familiar predicament that many regional ex-pats do: feeling homesick for familiar foods. Since nobody was selling authentic foods, the brothers took it upon themselves to represent the cuisine to their new home. Matt shares their experiences, and how they went from a catalog of boiled peanuts to representing Southern cuisine around the nation through writing and recipes. He also talks about their latest adventure - republishing beloved older cookbooks and introduce a new audience to some great old classics.

Preview: Matt Lee from Boiled Peanuts and the Lee Brothers Jan 20, 2018

Show notes

Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. Matt Lee talks about the Lee brothers' latest adventure - republishing beloved older cookbooks and introduce a new audience to some great old classics. In this preview, you'll hear Matt's thoughts about book publishing and what could set your idea apart.

S3E1: General Mills' Colby Darling on Chip R&D and how to master a new food category Jan 13, 2018

Show notes

Research Chefs Association North Central co-chair Colby Darling joins us from General Mills and shares some incredible information about considerations in process engineering and successful commercialization of food products. He also shares how to consider consumer expectations for a product and balance it with the desire to continue tweaking (formulating) a product. We get pretty detailed in product development, category management, and consumer insights.

Find your RCA regional chair at https://www.culinology.org/page/rca-regions. Connect with Colby at the next event and reach out through LinkedIn.

This podcast is supported by ICON Foods. Would you like to help us keep the show on the air? Please contact us. http://peasonmoss.com

Season 3! Episode preview: How one Colby Darling stays involved in the culinary world Jan 06, 2018

Show notes

Happy New Year, PeasOnMoss listeners! Thank you for your continued support and encouragement. We're excited to bring you Season 3 of the podcast and to use this year to mix things up a little.

Chef Colby Darling has been working with General Mills for several years, but he keeps his restaurant experience fresh by taking advantage of business trips (with manager approval) to research food trends and discoveries and to spend time in professional kitchens whenever he can. It's a great idea to keep a pulse of the food service industry and keep your knife skills sharp.

The PeasOnMoss Podcast is supported by ICON Foods, and we invite your business to support us, too. Contact us at www.peasonmoss.com

S2E23: Michael Cheng on Culinology programs and the futures of food science and culinary arts Dec 09, 2017

Show notes

Dr. Michael Cheng has been mentioned on PeasOnMoss before by alumni of the Southwest Minnesota State University, and for good reason: he established the Culinology program there and has gone on to begin building out the program at other schools. Currently the interim Dean at Florida International University, Michael directs the Food and Beverage Program. He shares with us why it's vital to have programs that combine culinary arts and food science and the opportunities he sees for graduates with the Culinology program.

Join us at the RCA Conference in Savannah!

PeasOnMoss is brought to you by Steviva Ingredients. Natural sweetening solutions. https://www.steviva.com/