PeasOnMoss Podcast

Latest Episodes:

Special Episode: 2017 RCA Annual Conference and Culinology Expo Mar 28, 2017

Show notes

The Research Chefs Association 20th Annual Conference and Culinology Expo was held in Puerto Rico, and it was a great success! Even though it was a further trip for some of the members, we still had over 800 chefs, product developers, and professionals attend. Multiple cooking competitions, including the first ever food-waste competition, were held at the student and professional levels. Top notch educational sessions covering topics from emerging food trends and cutting edge technology were presented.

I sat down with a few of the members and leaders, including Pinnacle Foods' Chef Christopher Posner and Cherilyn Whitehouse, Tyson Foods' Dr. Jason Behrends (new RCA President), and Pecan Deluxe Candy Company's Chef Kami R. Smith (RCA Director of Membership) to get their thoughts about the conference and why they love it.

I also chatted with Allan Hancock College's Culinology Program Coordinator Christine M Bisson about a crowdfunding effort she's doing to spread the word about Culinology on her college's campus. The funding campaign ends on April 17, so get donating! https://crowdfund.hancockcollege.edu/?cfpage=project&project_id=14477&t=1490665928

Finally, this year, I received a President's Award for the podcast efforts and for featuring the research chefs of the RCA. Want to join the conversation? Let me know if you have some R&D advice to share or are interested in becoming a sponsor.

www.peasonmoss.com

S2E04: Research Chef Anne-marie Ramo on knowing how the sausage is made and Culinology Feb 25, 2017

Show notes

Research chef Anne-marie Ramo brings her sharp witty humor to the bench as an R&D consultant and took some time to share her story with us.

Anne-marie started off in the culinary world and has taught cooking classes and written school food menus. After spending years at Aidells sausage perfecting the ultimate BBQ and becoming an expert in how sausages are made, Anne-marie moved back to Seattle and joined the Culinex team. As both a product developer and project manager, Anne-marie was involved in the operations and internship management.

When we recorded the episode, she was working as part of the Culinex team, but she'll soon be heading out on her own.

Find out why it took years to make the ultimate BBQ and why she doesn't really think she nailed it. Get in touch with Anne-marie at annemarieramo@rocketmail.com

Check out her coming business at The Emancipated Kitchen

Want to join the conversation? Sponsor the show? Email kimthechef@gmail.com and get details.

S2E02: Canada's Smartest Kitchen's Chef Christine Murnaghan on the transition from great home recipes to manufactured finished products Feb 12, 2017

Show notes

Product Developer Chef Christine Murnaghan is like the Q behind James Bond, and she helps new and developing artisinal food brand owners transition their recipes from delicious home recipes to scalable formulas as well as providing an innovative perspective to existing food companies. In her spare time, she also has her own entrepreneurial streak and serves oysters in the summers at the farmers market.

Got a business to share or tips for successful R&D? Be a guest on the show. Email kimthechef@gmail.com for details.

S2E03: Author and Chef Ali Bouzari on chef vs scientist techniques and benches Feb 11, 2017

Show notes

Ingredient: Unveiling the Essential Elements of Food Author Ali Bouzari has a strong identity of being both a experienced chef and PhD food scientist, but he doesn't feel like Dr. Jekyll or Mr. Hyde. Rather, he draws from both worlds and has crafted his own identity as a culinary scientist. Join us for an encore appearance with Ali as we talk about fine dining, well-designed food product development experiments, and what he has in his pantry at Pilot R+D.

Check out Ali's book at your local bookstore and online.

Creating a product and need a restaurant/food manufacturing eye? Check out Pilot R+D and meet their talented staff at http://www.pilotrd.com/

Got a business to share or tips for successful R&D? Be a guest on the show. Email kimthechef@gmail.com for details.

S2:E01: Chef Jacob Burton breaks down what separates true chefs and talented cooks - and announces what he's been up to lately Jan 14, 2017

Show notes

Welcome to Season 2 of the podcast!

Stella Culinary and Freeculinaryschool.com founder Chef Jacob Burton has gone back to restaurants - as the Executive Sous Chef of a new hotel in Reno, NV. He sat down with us to talk about his work and what he's excited about. In our conversation, we talk about the operational and financial responsibilities of chefs and how the mentality is what sets them apart from talented cooks. He busts myths about leaving your current industry to open a restaurant and the costs - financial, mental, and personal - that will affect your business. This interview isn't for the faint of heart, and it is packed with information.

Check out Chef's website at www.stellaculinary.com

Got a business to share or tips for successful R&D? Be a guest on the show. Email kimthechef@gmail.com for details.

The Culinologist: Research Chefs Association Pres. Catherine Proper on the March 2017 RCA Conference in Puerto Rico Jan 08, 2017

Show notes

Chef Catherine Proper has been a lifelong member of the Research Chefs Association after joining during her college years. After serving on several volunteer leadership committees while also progressing her career, Chef Catherine has a deep understanding of the legacy of the organization and a keen eye on the future.

She joined us in this final Culinologist-focused podcast to share how Puerto Rico was chosen as the locale to celebrate our organization's 20th anniversary and what she's looking forward to at the event.

Conference is March 14-17, 2017.

Find out about the RCA and Culinology at http://www.culinology.org/

- early bird pricing ends Jan 13

- Advanced Registration ends Mar 6

Kimberly will be recording some interviews there, so if you're interested in being a guest on the show, just send us an email at kimthechef@gmail.com.

If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series - PeasOnMoss or The Culinologist.

We'll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together.

www.peasonmoss.com

Ep. 030: How the BlueCart app saves chefs' and managers' brain cells Dec 17, 2016

Show notes

The BlueCart app justifies having your cell phone on the line and in the walk-in, and now you don't have to keep track of a clipboard and pen nor deal with bad handwriting and remembering to place your purchase order message to some sales rep's voicemail. Founders Jagmohan Bansal and Konstantin Zvereff recognized a big gap in efficiency when it came to restaurant management of inventory and purchase orders. After stints overseas and observing multi-location chain restaurants nationwide, they realized that they could support BOH management by streamlining purchasing across different vendors and brands. Konstantin joins us on PeasOnMoss to share the development of the concept from MBA class assignment to tech start up in Redwood City, CA, and why chefs won't have to worry about whether a PO was placed on time for that weekend's menu.

Ep. 029: PeasOnMoss Director's Cut 2: Culinex's Mark Crowell talks about the early years as a manager and business owner Dec 11, 2016

Show notes

Founder of Culinex, Certified Research Chef Mark Crowell's interview was packed with wisdom and insight about growing an independent consultancy for research and development. I selected a portion of his interview to share again, because it was one interview that really changed how I looked out over my career future and considered my next, next steps.

Find Culinex at www.culinex.biz.

www.peasonmoss.com

Ep. 028: PeasOnMoss Director's Cut 1: Chef Barton Dewing on keys to successful Product Development Nov 26, 2016

Show notes

Chef Barton Dewing's interview was packed with incredible information, and I wanted to share a section that we removed from his Culinologist interview due to length. It was packed with wisdom that I implemented immediately in my work, and it resulted in a different perspective on R&D projects. The mis en place required to be successful in development of products is essential, and projects fall apart very quickly if contingency planning isn't conducted at the beginning of the project.

www.peasonmoss.com

Ep. 027: The Culinologist Podcast: Food Hackathon Zombeats Team on making desserts for kids using trash (food waste) Nov 19, 2016

Show notes

Over Halloween weekend, creative thinkers and inventors from different business sectors gathered in San Francisco at the Food Hackathon to answer this year's theme question: "How can we support parents in effortlessly guiding their children to establish healthier eating, drinking, and lifestyle habits?"

Teams were formed, ideas were brainstormed, and concepts were pitched.

Meet the team of food science students, entrepreneurs, and RCA member (and the Student Committee President!) share their experience, what their product concept was, and what they plan to do with the prize money.

ZombEats team members on the show:

Kaitlin Mogentale, founder and owner of Pulp Pantry, Los Angeles

Hailey Zhou, co-founder of the FoodInno Symposium and UC Berkeley student

Philip Saneski, president of the RCA student committee and founder of The Culinologist blog

Keep an eye out for these awesome up-and-comers. They're going to change the world.

Get involved - now accepting sponsorship of the podcast and blog. www.peasonmoss.com

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