by Kimberly Schaub | Jun 5, 2016 | Food Industry, Podcast
From restaurant ownership to a Top Chef competition and to culinary school instructor at the Walla Walla Community College’s Wine Country Culinary Institute, Chef Robin has seen and done it all. She shares her career story as well as some insights about cooks...
![Introduction to the co-manufacturing process]()
by Kimberly Schaub | May 28, 2016 | Food Industry
This past month has been a whirlwind. I traveled for 29 days to 8 different cities. All of the travel was for projects at work – some of which I have been on since I joined the company and one that was introduced to me in mid-March. In product development, when...
![Introduction to the co-manufacturing process]()
by Kimberly Schaub | May 4, 2016 | Food Industry
The company sent our quality systems engineer and me to Thailand for a first production run for a organic rice partnership project, and I think I’ve fallen in love with the land and the food. I always knew that I enjoyed Thai food – the Malibu and Thousand...
![Introduction to the co-manufacturing process]()
by Kimberly Schaub | Apr 24, 2016 | Food Industry
BUCRA mills on my way work ~6:45a Lately, I’ve been pretty buried in projects and deadlines. It happens every few months in R&D – you work hard on several ideas to check for viability of a concept, and then a few of them start to work out. It is...
by Kimberly Schaub | Apr 17, 2016 | Food Industry
Not only do the benefits of being an active member of RCA make for a really fantastic annual conference, the connections follow you into trade shows. Right after leaving the RCA conference in Denver, I flew to Anaheim for the last few days of the Natural Products...
by Kimberly Schaub | Apr 10, 2016 | Food Industry
At the Research Chef Association Conference 2016, an annual meeting for all RCA members is held, and this year, we received an update on the membership, fees and expenses, and a move to change the membership titles. The first two were received with neutrality and...
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