by Kimberly Schaub | Apr 22, 2018 | Podcast
Instead of Facebook streaming, I set up my phone to video the podcast recording on the panel plus let the recording run as we networked and had some cool discussions afterwards. Podcast listeners alone don’t get to see the video, but if you stream the video, you...
by Kimberly Schaub | Apr 21, 2018 | Podcast
One thing chefs can do when we get together is tell great tales, and Chef Anne Druschitz shares how integral a strong culinary background combined with food science is in working with a customer. In this segment, Anne and I are talking about the considerations in...
by Kimberly Schaub | Apr 12, 2018 | Podcast
Nope, this isn’t a live broadcast of the show, but here is the podcast episode that we recorded with a live audience at the Research Chefs Association Conference in Savannah. My guests were Dr. Darryl Holliday, Asst. Professor of food science at University of...
by Kimberly Schaub | Apr 7, 2018 | Podcast
Chef Charlie Baggs is the founder of Charlie Baggs Culinary Innovations, a consulting chef business based in Chicago. From product innovation to serving as the technical team by retainer to various food businesses, CBCI also offers education, food tours, and...
by Kimberly Schaub | Apr 1, 2018 | Podcast
Chef Matthew Burton from Charlie Baggs Culinary Innovations joins us in a special segment to share about next week’s Culinary Basics class in Chicago, designed to prepare candidates for the Research Chefs Association’s Certified Culinary Scientist...
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