Phoebe Smith Buls was showing off her Other Foods baking mixes at the Winter Fancy Food Show in San Francisco, CA. I caught up with her to talk about why she’s passionate about the baking blends she made, which are designed to be allergen friendly and delicious. Hear her talk about her passion for her work and why it’s important to indulge occasionally.
About The Author
A nutrition scientist turned research chef, extroverted foodie, and amateur rock climber and runner (when there's time), Kimberly brings an insider's experiences of food manufacturing and professional cooking. Whether you're a food lover and eater wondering how packaged gets from idea to your pantry or a professional curious about product development, this is a website written for you.
Podcast: Culinologists Hannah Dressen and Katherine Langel on internships, the Culinologist, and the Research Chef Association
August 1, 2016
Podcast: Seattle-based Private Chef Becky Selengut talks about the Seattle Culinary Academy and private cheffing
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