Author: Kimberly Schaub

Extended Shelf Life for Chefs: Crossing into Research and Development

Recently, a few chefs and cooks have asked me about getting into product development. They express exhaustion with the demands of the restaurants, from the hours standing at their stations to the number of missed special events to the hair-thin margins. At some point, many of us conclude that kitchens are a young person’s world, and we wonder how we can stay involved in the world we love (food!) but in a different way. I always lead with the mythbusting: R&D isn’t just about playing with recipes and eating. There is a complicated and challenging commercialization process that takes...

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S2E24: Michael Cheng on Culinology programs and the futures of food science and culinary arts

Dr. Michael Cheng has been mentioned on PeasOnMoss before by alumni of the Southwest Minnesota State University, and for good reason: he established the Culinology program there and has gone on to begin building out the program at other schools. Currently the interim Dean at Florida International University, Michael directs the Food and Beverage Program. He shares with us why it’s vital to have programs that combine culinary arts and food science and the opportunities he sees for graduates with the Culinology program. Join us at the RCA Conference in Savannah! PeasOnMoss is brought to you by Steviva Ingredients....

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Preview: Dr. Cheng describes finding “gold nuggets” among his students

Dr. Michael Cheng has been mentioned on PeasOnMoss before by alumni of the Southwest Minnesota State University, and for good reason: he established the Culinology program there and has gone on to begin building out the program at other schools. Currently an associated professor at Florida International University, Michael directs the Food and Beverage Program. He shares with us why it’s vital to have programs that combine culinary arts and food science and the opportunities he sees for graduates with the Culinology program. Join us at the RCA Conference in Savannah! PeasOnMoss is brought to you by Steviva Ingredients....

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S2E22: Why innovation isn’t all that inventive and the realities of R&D consulting with Rachel Zemser

Rachel Zemser is a fixture in the Northern California region IFT and RCA events, and it seems like she knows everyone there. After years in corporate research and development work, she started her own consulting business a few years ago, specializing in commercialization of brand new concepts. She lays it all out and tells is straight on this interview, which we recorded at the IFT conference this year. This podcast is sponsored by Icon Foods, and we can’t do this without them. Find out about natural sweetener systems and how they can help you solve your biggest flavor challenges....

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Preview: How new are new products these days?

Rachel Zemser is a fixture in the Northern California region IFT and RCA events, and it seems like she knows everyone there. After years in corporate research and development work, she started her own consulting business a few years ago, specializing in commercialization of brand new concepts. She lays it all out and tells is straight on this interview, which we recorded at the IFT conference this year. This podcast is sponsored by Icon Foods, and we can’t do this without them. Find out about natural sweetener systems and how they can help you solve your biggest flavor challenges....

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