Author: Kimberly Schaub

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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Happy Birthday, Jacque Pepin

Jacques Pepin is one of the chefs that definitely piqued my interest in cooking. I watched Jacques and Julia’s cooking show before I even knew that they were the founding chefs of cooking in America. Julia would state how she wanted to do a recipe, and then Jacque would disagree and explain the truly classical way to doing that recipe. Then Julia would respond with a “yes, but we’re doing a show for home cooks.” Then Jacque would acquiesce, and a brilliant, inspiring meal would come together in the remaining 20 minutes of the show. There were times that...

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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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S2E21: Celebrity Chef Robert Danhi on cross-cultural culinary cross-over and enterpreneurship

Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presenting an early version of an R&D software at the RCA annual conference. This year, in Puerto Rico, Chef and Ms. Wong introduced the RDCoder, an innovative app that enables R&D professionals to research food products and keep a detailed record on the sensory, recipe, and process steps of a new product development. He sat down with me at the Institute of Food Technologists conference in Las Vegas...

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