by Kimberly Schaub | Feb 24, 2018 | Food Industry
Dr. Holliday is a senior level food and beverage professional with expertise in culinary and food science product development, ingredient functionality, cost reduction, and business development/market presence. After completing his undergraduate education at the Chef...
by Kimberly Schaub | Feb 24, 2018 | Podcast
Chef Ernest Miller is like many of the guests that come onto the show: creative, adventurous, involved in various activities in addition to his primary job. A corporate research chef for Coast Packing, a company that specializes in selling animal fats, Chef Ernest...
by Kimberly Schaub | Feb 18, 2018 | Podcast
Chef Ernest Miller is an educator at heart, and he likes to spend time educating consumers and colleagues. In this preview, you hear which food books he references for fun and the ones that have provided incredible food education and history to scientists, chefs, and...
![PeasOnMoss to record podcast live from Research Chefs Association on March 27]()
by Kimberly Schaub | Feb 17, 2018 | Podcast
Savannah, GA – Kimberly Schaub, CCS, the host of the PeasOnMoss podcast will record a special episode for the podcast at the 2018 Annual Conference for the Research Chefs Association (RCA), where she has been a chef member since 2013 and certified culinary...
![PeasOnMoss to record podcast live from Research Chefs Association on March 27]()
by Anna Chow Fry | Feb 14, 2018 | Food Science
You may think that just because sensory has the word “science” attached to it that it would be impossible to do without knowing how to solve complicated chemical equations or dissolve colorful mysterious liquids in strange glasswares. It is true that to...
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