PeasOnMoss Podcast

Latest Episodes:

Preview: Dr. Cheng describes finding "gold nuggets" among his students Dec 02, 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 an associated professor 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/

S2E22: Why innovation isn't all that inventive and the realities of R&D consulting with Rachel Zemser Nov 25, 2017

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Rachel Zemser is a fixture in the Northern California region IFT and RCA events, and it seems like she knows everyone there. After years in corporate research and development work, she started her own consulting business a few years ago, specializing in commercialization of brand new concepts. She lays it all out and tells is straight on this interview, which we recorded at the IFT conference this year.

This podcast is sponsored by Icon Foods, and we can't do this without them. Find out about natural sweetener systems and how they can help you solve your biggest flavor challenges. www.iconfoods.com Let Thom know that you found them through PeasOnMoss. Become a partner in the podcast and website by contacting us at www.peasonmoss.com. Remember to share the show with your friends and write a review so we can featured on the front page of iTunes!

Preview: How new are new products these days? Nov 18, 2017

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S2E21: Celebrity Chef Robert Danhi on cross-cultural culinary cross-over and enterpreneurship Nov 11, 2017

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Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presenting an early version of an R&D software at the RCA annual conference. This year, in Puerto Rico, Chef and Ms. Wong introduced the RDCoder, an innovative app that enables R&D professionals to research food products and keep a detailed record on the sensory, recipe, and process steps of a new product development. He sat down with me at the Institute of Food Technologists conference in Las Vegas to chat about his career and about the new app and reminded us the keys to being a successful chef and entrepreneur.

Preview: How Robert's experience as a celebrity chef led to creating RDCoder Nov 04, 2017

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S2E20: Premium kitchen equipment makes all the difference with Miele Demonstration Chef Rachelle Boucher Oct 28, 2017

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This episode is brought to you by Icon Foods.

Imagine your scrumptious desserts free from added sugars and guilt. www.iconfoods.com

I met Rachelle through Adam Yee's My Food Job Rocks! podcast, and I just loved her story and journey. From cooking instructor to private chef to a famous celebrity, Rachelle has done a lot. Today, she has the dream job - demonstrating to professionals and home cooks the joys of experiencing high performance luxury cooking and food preparation equipment. As the Culinary and Events manager of the Miele showroom in San Francisco, she is often the first one to show customers how to use the equipment. She tells us about Miele and some of the home/professional equipment that can make all the difference.

Connect with Chef Rachelle at www.flavoragentcooks.com

Schedule a visit of the Miele Experience Center at https://www.mieleusa.com/domestic/san-francisco-3232.htm

Preview: Using Miele cooking equipment for cooking food of the future perfectly Oct 21, 2017

Show notes

This episode is brought to you by Icon Foods.

Imagine your scrumptious desserts free from added sugars and guilt. www.iconfoods.com

Connect with Chef Rachelle at www.flavoragentcooks.com

Schedule a visit of the Miele Experience Center at https://www.mieleusa.com/domestic/san-francisco-3232.htm

S2E19: Extending a chef's career life through corporate R&D with Chef Ethan Posilkin Oct 14, 2017

Show notes

This episode is brought to you by Icon Foods. Transitioning off sugar has never been so sweet or easy. https://www.iconfoods.com/

Chef Ethan and I are connected through Chef Jeff Cousminer, an original founder of the Research Chefs Association, and I developed a slight chef crush when I found out that he used to cook at Philadelphia's Alma de Cuba, where Josh and I have enjoyed some amazing meals! Ethan studied food science at Drexel and worked in an analytical lab before joining the Devault Foods team, developing meat-centric menu items for food service support, such as meatballs and sandwich meats. He joins us on the show to tell us about his journey and how important it is to source ingredients from large scale manufacturers so that you can reproduce the formula.

S2E18: Dr. Darryl Holliday balances academia and consulting in food science Sep 30, 2017

Show notes

PeasOnMoss is made possible with the generous sponsorship of Icon Foods. Check out their product portfolio at http://iconfoods.com

Dr. Darryl Holliday is a food scientist, chef, and professor with a passion for food science and education, innovation, and product commercialization. Common criticism of academia is that instructors lose touch with the industry, with its realities of time constraints, costs, and production schedules. Not so with Dr. Holliday (ahem), who maintains a thriving consultancy and offers support to food businesses through both the college and his private work. He shares his observations about the ingredients for successful product development and how timing and luck are just as important as creating a great product.

At the most recent Research Chefs Association Awards Ceremony, Darryl is the one who jumped up and pledged to sponsor PeasOnMoss to help keep it running, and his generous announcement encouraged others to pledge as well. Won't you join the sponsorship? Find out at www.peasonmoss.com.

Get in touch with Darryl at http://www.simpleculinarysolutions.com/

Plan to attend the 2018 RCA Conference in Savannah, GA. Get details at http://www.culinology.org/

Preview: Dr. Darryl Holliday tells us why you couldn't sell kombucha 50 years ago. Sep 23, 2017

Show notes

Dr. Darryl Holliday is hard to miss: he's tall, hilarious, and witty. I met him at the New Orleans Research Chefs Association Conference, and he mentored me as I wrote a curriculum for the first ever CareerLabs presentation at Prepa Tec Los Angeles, an International Baccalaureate public school. Engaging, determined, and unflappable, Darryl is both chef and professor and wears both hats well.

Get in touch with Darryl at http://www.simpleculinarysolutions.com/

Plan to attend the 2018 RCA Conference in Savannah, GA. Get details at http://www.culinology.org/