PeasOnMoss Podcast

Latest Episodes:

Ep. 026: Chan Seattle's Chef Heong Soon Park on being ahead of Korean food trend Nov 13, 2016

Show notes

Chan Seattle is located in the courtyard of the Inn at the Market, and is Seattle's only Korean Gastropub. It is Chef Heong Soon Park's second restaurant, with the established cafe Bacco being his introduction to food business ownership and professional cooking. While many food businesses fail, especially when the principal owners are not themselves from the business, Chef Park doubled down and attended culinary school while also running the cafe. All that hard work paid off, and he opened Chan in 2012 and earned a Rising Star Award in Sustainability from Star Chefs in 2015. Chef also opened Tray Kitchen in the Fremont neighborhood, but the ambitious farmer-driven menu required so much on-the-fly recipe development that he opted to focus on his current businesses and his growing family. Hear his origin story and how his perseverance has made Chan a staple in the Market and is routinely listed among must-see restaurants in Seattle.

We are connected to Chef Park through Jason Price at Plain Pig PR.

Visit Chan when you're in Seattle and find out why Chef differentiates his cuisine from Korean Banchan food.

http://www.chanseattle.com/

http://www.plaidpigpr.com/

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Ep. 025: The Culinologist Podcast: Maxwell Fluck shares why he's obsessed wtih sous vide machines Nov 05, 2016

Show notes

Culinologist Maxwell Fluck is a graduate of Southwest Minnesota State University's Culinology program, and he works as a culinary technologist at OSI Group. From working with meat seasoning blends to providing solutions for customers, Maxwell's days are different every day. His journey has featured some great internships and mentorship, and those experiences have begun shaping him into the technologist he is today. Find out why he's obsessed with sous vide machines and why you'll think of him next time you see an advertisement for a Joule or Sansaire.

Ep. 024: Central Texas BBQ in Seattle? Oct 29, 2016

Show notes

When you ask your friends for restaurant recommendations for an upcoming visit to the PNW, you're probably expecting a list of restaurants that showcase cedar-planked salmon, coconut cream pies, and coppery oysters. But the restaurant you should add to your list is almost too easy to miss - true Central Texas-style barbecue smoking restaurant Jack's BBQ is hidden in Seattle's SODO neighborhood among industrial warehouses and the bus depot.

Having spent a few years in Texas, I had to hear for myself whether Jack was legit, so this podcast episode is Jack's opportunity to prove that he really brings it. Find out why Sir Mix-a-Lot twitter-stalked Jack during his pop-up dinners, and make plans to visit!

Ep. 023: The Culinologist Podcast: Chef Barton Dewing shares the secret to successful R&D: Scale-up Oct 22, 2016

Show notes

Ragozzino Foods Executive Research Chef Barton Dewing says that the measure of successful R&D is in the product's successful scale up - going from benchtop sizes to large manufactured sizes. Practically anyone can make a delicious dish or item when you've got ample time, direct control over all the elements, and the budget to make it. But can anyone make it in the quantities desired within the cost targets? Chef Barton has worked in restaurant kitchens, front-of-the-house, corporate restaurant management, online grocery, and manufacturing. He's also an active member in the Research Chefs Association and is the commissioner of the RCA certification committee.

Find out more about the RCA certification programs and which one fits your career: http://www.culinology.org/Education/Certification.aspx

http://www.ragozzino.com/

Ep. 022: Chef Ryan Joseph-Maier shares why he was always meant to be a FareStart Chef Instructor Oct 15, 2016

Show notes

Chef Ryan is passionate about sharing food and cooking techniques, and we first met when I was writing for the Pike's Place Market newspaper. He had founded the Community Kitchens at the Pike Place Senior Center, and I wrote an article about his mission for the classes. We bonded at Seattle Coffee Works talking about food security and what chefs can do about it. After several years growing the Community Kitchens, Ryan eventually found a great fit for his mission at the FareStart program, one that focuses on providing practical skills training to disadvantaged men and women to help them change their lives. Hear how FareStart makes a difference in the Seattle community and his passion for the new Teen program.

Ep. 021: The Culinologist Podcast: Chef Greg Grisanti on why the food industry just keeps getting better Oct 08, 2016

Show notes

Frisch's Big Boy's R&D Chef Greg Grisanti is one of the original members of the Research Chefs Association, and he tells the story of his career as it happened. From restaurant cooking to QSR menu development, Chef Greg has been around the block a few times. Hear his thoughts about moving towards clean label product development and advice he has for younger culinologists.

http://www.frischs.com/

http://www.culinology.org/

Bonus: Chef Gavin Draper on his Gluten Free Repertoire Kickstarter Campaign Oct 04, 2016

Show notes

Just days to go before the close of his kickstarter campaign, Chef Gavin is working hard to get the word out about the fundraising. There's quite a bit of distance to go, but he's not giving up yet and has gotten some great lessons and plans for the future.

Help fund his project at Kickstarter

https://www.kickstarter.com/projects/glutenfreerepertoire/a-gluten-free-repertoire

http://glutenfreerepertoire.com/

Bonus Culinologist Podcast: Chef Ali Bouzari, author of Ingredient, culinary scientist, educator, co-founder of Pilot R+D Oct 02, 2016

Show notes

We are honored to welcome back Ali, as he was previously interviewed for our Featured Culinologist series in March. Next March 2017, Ali Bouzari will be an RCA Conference Keynote Speaker. Right now we would like to help our followers with a chance to win his book, Ingredient: Unveiling the Essential Elements of Food, the #1 new release on Amazon. More details about the giveaway here.

In this inspiring, chef-driven podcast interview co-hosted alongside RCA Student Committee President Philip Saneski, world renown culinary scientist Ali Bouzari talks about the importance of having the lenses of a chef when approaching the bench, how understanding Ingredients gives cooks the "X-ray vision" to fix any culinary problem or make food crispier, and where to contact with him with any food question. Hear more about some of his favorite projects as Co-Founder, CSO of Pilot R+D, a northern California-based food innovation research and development company founded by chefs who have built and run R&D labs in some of the world's best restaurants. Here are links to his website, http://www.pilotrd.com, and Amazon book page.

https://www.eventbrite.com/e/ali-bouzari-culinary-science-speaker-forum-rca-networking-event-tickets-28061236915?utm_term=eventurl_text

Ep. 020: Entrepreneurial Chef founder Shawn Wenner breaks down why chefs need business support focused on food biz Oct 01, 2016

Show notes

Former Director of Admissions at Le Cordon Bleu College of Culinary Arts Shawn Wenner has spent years watching hopeful students enter the school with dreams of starting their own food businesses. However, so few of them open and run successful businesses. Knowing that many of the issues faced by chefs go beyond their ability to cook and prepare fine menus, Shawn created Entrepreneurial Chef to provide the tools and training needed to help chefs conceptualize, plan, and execute food businesses. From online publications, training modules, and mentorship, Entrepreneurial Chef is a platform designed for food industry folks.

Get more information: http://entrepreneurialchef.com/

Ep. 019: Culinologist Podcast: Barbara Zatto compares the chef worlds in NYC and Seattle and the importance of knowing yourself to be respected in the kitchen Sep 24, 2016

Show notes

Research chef Barbara Zatto earned her chef stripes in New York City before coming to Seattle to cook. She quickly realized that the training made her a unique chef in Seattle, which hadn't quite started the culinary revolution that we enjoy today. After several years in hotel and restaurant food service, Chef Barbara transitioned to R&D. In this interview we discuss her transition to R&D and compare big city kitchens and research kitchens. An active member of the RCA, Chef Barbara is a volunteer Director of Social Media for the Research Chefs Association. Find out more about the RCA at www.culinology.org.

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