Author: Kimberly Schaub

S2E06: Culinex Culinologist Webb Girard on handling (food factory) disasters

Culinologist Webb Girard has a varied background in food product development and manufacturing. From dried meat to crackers to fresh pasta, Webb has survived his share of “death by iteration” and manufacturing nightmares. Now that he’s a developer and project manager with Culinex, he has the opportunity to expand his portfolio in clean label product development and mentorship of the Culinex interns and new culinologists. Want to join the conversation? Sponsor the show? Email kimthechef@gmail.com and get details. Listen here! New Podcast Episode...

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S2E05: A conversation with master’s student Deepak Kumar Duraivelu Rajmohan on calling over 50 professionals to get advice about product development

Master’s Degree in Food Science at Oklahoma State University candidate Deepak Kumar Duraivelu Rajmohan reached out to PeasOnMoss through LinkedIn. He had heard the Culinology episode with Chef Barton Dewing and thought it was very informative about the food manufacturing industry. Over the past few months, he has interviewed over 50 professionals in the industry, asking them for advice about getting into the product development field and about skills that would distinguish him. In our interview we talk about mentorship, how and why he has reached out to so many professionals, and about his upcoming internship and why he...

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Special Episode: 2017 RCA Annual Conference and Culinology Expo

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....

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

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.  Find out why it took years to make the ultimate...

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