Author: Kimberly Schaub

S2:E01: Chef Jacob Burton breaks down what separates true chefs and talented cooks – and announces what he’s been up to lately

  Welcome to Season 2 of the podcast! Stella Culinary and Freeculinaryschool.com founder Chef Jacob Burton has gone back to restaurants – as the Executive Sous Chef of a new hotel in Reno, NV. He sat down with us to talk about his work and what he’s excited about. In our conversation, we talk about the operational and financial responsibilities of chefs and how the mentality is what sets them apart from talented cooks. He busts myths about leaving your current industry to open a restaurant and the costs – financial, mental, and personal – that will affect your...

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The Culinologist: Research Chefs Association Pres. Catherine Proper on the March 2017 RCA Conference in Puerto Rico

  Chef Catherine Proper has been a lifelong member of the Research Chefs Association after joining during her college years. After serving on several volunteer leadership committees while also progressing her career, Chef Catherine has a deep understanding of the legacy of the organization and a keen eye on the future. She joined us in this final Culinologist-focused podcast to share how Puerto Rico was chosen as the locale to celebrate our organization’s 20th anniversary and what she’s looking forward to at the event. Conference is March 14-17, 2017. Find out about the RCA and Culinology at http://www.culinology.org/ Register...

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Ep. 030: How the BlueCart app saves chefs’ and managers’ brain cells

The BlueCart app justifies having your cell phone on the line and in the walk-in, and now you don’t have to keep track of a clipboard and pen nor deal with bad handwriting and remembering to place your purchase order message to some sales rep’s voicemail. Founders Jagmohan Bansal and Konstantin Zvereff recognized a big gap in efficiency when it came to restaurant management of inventory and purchase orders. After stints overseas and observing multi-location chain restaurants nationwide, they realized that they could support BOH management by streamlining purchasing across different vendors and brands. Konstantin joins us on PeasOnMoss...

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Ep. 029: PeasOnMoss Director’s Cut 2: Culinex’s Mark Crowell talks about the early years as a manager and business owner

  Founder of Culinex, Certified Research Chef Mark Crowell’s interview was packed with wisdom and insight about growing an independent consultancy for research and development. I selected a portion of his interview to share again, because it was one interview that really changed how I looked out over my career future and considered my next, next steps. Find Culinex at www.culinex.biz. http://peasonmoss.libsyn.com/ep-029-peasonmoss-directors-cut-2-culinexs-mark-crowell-talks-about-the-early-years-as-a-manager-and-business-owner   If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a  few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series – PeasOnMoss or The Culinologist. We’ll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together. www.peasonmoss.com...

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Ep. 028: PeasOnMoss Director’s Cut 1: Chef Barton Dewing on keys to successful Product Development

  Chef Barton Dewing’s interview was packed with incredible information, and I wanted to share a section that we removed from his Culinologist interview due to length. It was packed with wisdom that I implemented immediately in my work, and it resulted in a different perspective on R&D projects. The mis en place required to be successful in development of products is essential, and projects fall apart very quickly if contingency planning isn’t conducted at the beginning of the project. http://peasonmoss.libsyn.com/ep-029-peasonmoss-directors-cut-1-chef-barton-dewing-on-keys-to-successful-product-development If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a  few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series – PeasOnMoss or The Culinologist. We’ll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together. www.peasonmoss.com...

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