PeasOnMoss Podcast

Latest Episodes:

Ep. 018: Culinologist Podcast: Land O'Lakes chef Erik Jones wants culinary students to think about their career options beyond restaurants Sep 17, 2016

Show notes

Chef Erik Jones started as many of us did - Front of House and cooking through the different stations in the kitchen - and he has just graduated with a degree in Culinology. Now he's on a mission to get culinary arts students to think bigger than the textbook careers for them and to consider corporate R&D. As a co-founder of the RCA Student Committee, Erik is passionate about his industry and shares examples of other ways to use a culinary background.

Get information about The Culinologist at www.theculinologist.wordpress.com

Contact Erik about speaking to your culinary arts program: EJones@landolakes.com

Ep. 017: The Culinologist Podcast: Chef Subra Balakrishnan and bringing Culinology to Canada Sep 10, 2016

Show notes

Chef Subra Balakrishnan has a firm background in hotel food service, and when he took a food science basics course for chefs in Vancouver, he decided to start planning to move into research and development. There wasn't a Culinology course available at the time - there still isn't yet, in Canada - so he studied Applied Culinary Arts. Now that's he's a corporate chef at Griffith Foods, Chef Subra is working with the Culinary Institute of Canada to bring Culinology north.

Ep. 016: Chef Gavin Draper is self-publishing a cookbook. Hear why and how you can help. Sep 03, 2016

Show notes

English chef Gavin Draper has spent the last decades in Australia cooking and sharing his food philosophy, and now he's putting his passion project in print. Hear how cruising around the world on the QE2 and international travel led Chef Gavin to Australia and how he eventually specialized his craft into gluten-free cooking expertise. Rather than waiting for a publisher to find him, Chef is self-publishing and is hosting a Kickstarter fundraising event to engage clients and future fans.

Connect with Chef Gavin: www.glutenfreerepertoire.com

Check out the Kickstarter, through Oct 7th. https://www.kickstarter.com/projects/glutenfreerepertoire/382894059?token=bd2a4689

Ep. 015: Culinex Founder Chef Mark Crowell goes from a failed restaurant to R&D at Starbucks and an independent consulting R&D company, learning lessons about young leadership and entrepreneurship along the way. Aug 27, 2016

Show notes

Chef Mark Crowell is well-known in the Research Chef Association, having served as an active member and contributing the first chapter to the new Culinology textbook, released in 2016. Mark tells how a failed Washington, D.C. restaurant may have been the catalyst propelling him into R&D and making him part of some of the fastest growth at Starbucks. He also talks about the specialty of Culinex and discussing entrepreneurship and food business leadership.

Find out more about Culinex at www.culinex.biz.

Ep. 014: Culinologist Podcast: Chef Kami R. Smith goes from Pastry Chef to R&D Chef, but it wasn't all sugar and spice. Hear why. Aug 20, 2016

Show notes

Pastry Chef and product developer Kami R. Smith kicks off our first interview series with the Culinology Blog from the Research Chef Association. An active member and leader in the RCA, Kami shares her story of going from production baking to pastry school instructor and to research chef. Throughout her narrative, you can hear her sense of humor and personal drive that have made her the type of chef and mentor she is today. Whether you're considering crossing from restaurants to R&D or you've already started, you'll know exactly what she means when she acknowledges that she might drive food scientists a little bit nuts.

Ep. 013: Podcast host Adam Yee tells us why his Food Job Rocks! Aug 13, 2016

Show notes

Food scientist and product developer Adam Yee is a graduate of Cal Poly's Food Science and Nutrition program and is already making a name for himself as a podcaster as the host of the Foodgrad.com My Food Job Rocks! Hear why Adam started his podcast with less than 2 years in the industry and why being a product developer is a balance of marketing and factory work.

Ep. 012: Culinologist Podcast Premier: RCA Student Committee President Philip Saneski on why he's leaving fine dining pastries for product development Aug 06, 2016

Show notes

Pastry Chef Philip Saneski is the co-founder and current president of the Research Chef Association Student Committee. Hear why Phil has chosen a path in product development and why he and several student members of the RCA have collaborated to start the student committee. Phil also compares the RCA to the Institute of Food Technologists, providing some insight about the two organizations and how they can work together - and how the members' skills can be so complementary to each other.

Find out more about Culinology and the Research Chef Association at www.culinology.org. Check out the student committee's blog at www.theculinologist.wordpress.com.

Ep. 011: Culinologists Katherine Langel and Hannah Dressen talk about product development and how they found Culinology Aug 01, 2016

Show notes

Katherine Langel and Hannah Dressen are two Culinologists working for Culinex in Seattle, WA. They met while students at Southwest Minnesota State University's international program in Malaysia, and they now work together at Culinex. They share how they found the Culinology degree at SMSU. They also talk about the Research Chef Association and the Student Committee and how you can get involved.

Find out more about the RCA at www.culinology.org and check out the Student Committee's blog at www.theculinologist.wordpress.com.

Check out Culinex at www.culinex.biz.

Ep. 010: Chef Chris Lobkovich talks about pairing a whiskey menu and work as as a hotel restaurant chef Jul 22, 2016

Show notes

Chef Chris Lobkovich is a force to be reckoned with. With experience working in resort and hotel fine dining, Chris thought he was going to open his own restaurant, as many dream to do. But along the way, he has learned how to listen to customer needs and desires and how to apply his chef experiences in consulting for other restaurants and providing much needed labor for other restaurateurs. Filled with great anecdotes and a quirky self assessment of his skills and where he wants to take his career, Chef Chris' interview provides a fresh perspective of a chef in between gigs.

Ep. 009: Veteran Marine and Culinologist Chef Michael Bunn talks about crossing industries and becoming one of the most sought-after chefs at networking events Jul 16, 2016

Show notes

Chef Michael Bunn has worked almost every category in food service and food manufacturing, and he's not slowing down. From going from cooking on Navy ships to corporate dining and being one of the first Culinology graduate, Chef Bunn's experiences give him a depth of knowledge and keen awareness to common food manufacturing pitfalls. You'll hear his culinary career and some insight about the Research Chef Association annual conference. RCA is celebrating 20 years next year - if you're a product developer/research chef, you should plan to be there - www.culinology.org.

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