PeasOnMoss Podcast

Latest Episodes:

Ep. 008: Serious Eats contributor and Private Chef Becky Selengut talks Seattle Culinary Academy, cheffing, and becoming a published author Jul 09, 2016

Show notes

Chef Becky Selengut is part private chef and part comedienne. A Serious Eats contributor and author of cookbooks, including Good Fish and Shroom, Chef Becky shares hilarious and awkward stories of cooking in clients' homes. Chef Becky is also an alumna of the Seattle Culinary Academy and cooked in well-respected restaurants in Seattle, including The Herbfarm, before she started her own business and can now be found teaching classes, private cheffing, and writing books, always weaving in her sharp humor and easy-going style.

Ep. 007: Product Developer Sherrita Williams didn't study R&D, but that didn't stop her from building a career in food science, Jul 02, 2016

Show notes

Certified Food Scientist and product developer Sherrita Williams had a college roommate that changed her career path when she suggested that Sherrita go into food science. Working with well-known companies like Planters and Kraft, she has developed products that you've probably purchased. With her experience, she maintains a great perspective about the success and failure in the market, and she keeps it real with a quick laugh and swift wit.

Ep. 006: Whole Foods Roseville's Certified Cheese Professional Danielle Slater tells her passion for cheese and wholesome food Jun 25, 2016

Show notes

American Cheese Society (ACS) Certified Cheese Professional Danielle Slater talks to us about her love for cheese and wholesome food and how Whole Foods Market helped her find her 2nd career and share her passion with customers every day. She also explains why Whole Foods Market partnered with ACS to get a CCP in most of their stores cheese departments and why i't's so important for companies to invest in their employees.

Ep. 005: R&D Chef Emily Munday shares how not getting into a dietetic internship was the best thing for her Jun 18, 2016

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R&D Chef Emily Munday studied nutrition and food science at Johnson & Wales University and planned to become a Registered Dietitian. However, when she didn't get matched with a dietetic internship despite top grades, she leaned on her other training in product development. Now a project leader and product developer for Seattle-based Culinex, Emily shares some bloopers and successes as an R&D expert and gives some career advice for those interested in crossing into the career field.

Ep. 004: Pastry Chef Tonyia Smith opened a gluten free bakery without being allergic because the market needed it - she shares her challenges and plans for the future Jun 11, 2016

Show notes

Fellow Seattle Culinary Academy alumna Pastry Chef Tonyia Smith was assigned a gluten-free baking project during her pastry program, and she discovered her niche market - classical French pastries for people who can't eat gluten. She opened her cafe at the foot of the stairs of the Pike Place Market and experienced quick success and a loyal following. When wholesale accounts and large retail demand pushed her to expand her operations, Tonyia and her business partner opened a production site in South Seattle. Jut as business began taking off, the business struggled with the cramped historical building that desperately needed to be remodeled and had to close. After a pivot and an update to her business plan, Tonyia is back and stronger than ever. Now her products can be found at Safeco Field, at some select hotels downtown, and at her new location in the Central District.

Ep. 003: Chef Eric Rivera shares how he got a job in R&D at the world famous restaurant Alinea and is bringing culinary innovation back to Seattle May 30, 2016

Show notes

How ambition, luck, and being a badass cook took Eric from the Art Institute to a stage at Noma for Chef Rene Redzepi, serving as a sous chef at Blueacre Seafood in Seattle while a full-time student, and working for Chef Grant Achatz at Alinea as an Research and Development chef. Eric came back to Seattle for Chef Josh Henderson and expanding the Huxley Wallace Collective restaurant group and pushing the culinary scene in Seattle, Washington. Eric also highlights how networking, hard working, and being prepared got him in front of the right people at the right time, providing him with opportunities to expand his career and grow as a cook, a chef, and a leader in the Seattle food scene.

Ep. 002: Food Creativity @ Work contract R&D Chef Renata Bocayuva talks about starting over after a devastating diagnosis May 30, 2016

Show notes

Food Creativity @ Work's Chef Renata Bocayuva owns and operates the consulting R&D company in Seattle, WA, and has rebuilt her culinary career several times. A graduate of European culinary training, Chef Renata worked in Europe for years before moving to the US, learning English, and starting over as a maitre d' in a restaurant despite her training. After opening restaurants in Seattle, Renata went out on her own and founded her company. Two years into her business, Renata experienced a significant illness that took all her focus for the next two years. Now, she's rebuilding her business while she's healing and learning to deal with her new normal. She shares her story, her perspective, and throws in some advice along the way.

Ep. 001: Top Chef Contestant, Chef Instructor (and Kimberly's first ever chef) Robin Leventhal shares her career and thoughts about the next generation of cooks May 30, 2016

Show notes

From restaurant ownership to a Top Chef competition and to culinary school instructor at the Walla Walla Community College's Wine Country Culinary Institute, Chef Robin has seen and done it all. She shares her career story as well as some insights about cooks these days and the attitudes that have set apart the successful graduates of culinary school. As my first ever chef, Chef Robin took time to teach technique and develop my eye as a culinarian and to look to the art of culinary work and not just the science. Her training has helped me think differently as a research and development chef - considering the eating experience as well as the execution of foodservice.

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