Chef Anne Hildebrandt Druschitz is a corporate research chef at Edlong Dairy Technologies and helps to show how the Edlong products in various finished product applications. Anne crossed into R&D from restaurant work when she had the opportunity to work for a flavor company. She realized that her true passion was the R&D process, from development through commercialization. She shares her journey, what it is to be an application chef, and how she blends her passion for meal creation with ...
Apr 28, 2018•49 min
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 non-dairy ice cream, and she starts to describe how many iterations it could take to create a flavor system that meets the customer's needs. Let's just say, the alphabet is sometimes not long enough to cover all the tests required. Spec...
Apr 21, 2018•3 min
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 Holy Cross Emily Munday, Director of Operations at CuliNex Chef Kami R Smith, Director of Culinary Showcasing at Pecan Deluxe Chef Barbara Zatto, RCA board member and regional director Get more information about the Research Chefs Associati...
Apr 14, 2018•1 hr 3 min
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 representation at trade shows. Chef Charlie joins us on the PeasOnMoss podcast to talk about the evolution of consulting chef work, his career, and his systems for training chefs and developing leaders. On April 9, CBCI will be presenting a ...
Apr 07, 2018•58 min
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 exam. Next week, you'll hear the interview with Chef Charlie - it's a big one with lots of great knowledge! Register for April 9th's course at the RCA website, Get more information at Charlie Baggs' CBCI site, Thanks to Icon Foods for sponsoring the po...
Apr 01, 2018•7 min
Chef Joy Isaacs is the Director of R&D at Kent Precision Foods Group, and she spends her time managing her staff and balancing project goals with work-life balance. But she didn't spring forth as a perfect manager - that has taken years to develop and hone her skills on top of her development as a food scientist and chef. This call highlights the impact of how a strong network and good reputation in the industry can lead to opened doors and a successful career.
Mar 24, 2018•37 min
As we were wrapping up a powerful interview, Chef Joy Isaacs dropped a huge value bomb of advice for current students and early career scientists. Find out why she believes your training as a product developer starts after graduation. Hear the rest of the interview next week! Big thanks to Icon Foods for being our sponsor of the podcast. Help us keep the show on the air and join Icon Foods as a principal sponsor. Find out more at PeasOnMoss.com. Check out Icon Foods at Iconfoods.com
Mar 17, 2018•2 min
Chef John Draz came onto PeasOnMoss to talk about his journey from chef to culinary school instructor and to corporate R&D. He also shares some insights about clean label meat science, the learning curve in crossing into food manufacturing, and talks about the changing face of food science.
Mar 10, 2018•52 min
Chef John Draz is next week's guest, so here's a preview of what you'll hear. Visit us at Peasonmoss.com to get information about the upcoming Research Chef's Association and to find out about our sponsor, Icon Foods.
Mar 03, 2018•6 min
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 doesn't just stop there. He spends his time as an instructor at various museums and schools throughout Southern California teaching food history. The founder of the Healthy Fats Coalition, Chef is also on a mission to break through the...
Feb 24, 2018•56 min
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 home enthusiasts alike.
Feb 18, 2018•3 min
From breaking out on his own as a sole proprietor and contracting consultants to now building a corporate team, Mark has gone through several stages of business growth. He shares his experiences and observations and offers some insights about being an ideal client for consultants. Mark is a return guest, and you can hear his original episode in Season 1. Information about CuliNex: PeasOnMoss is sponsored by Icon Foods. Find out more: Help us educate product developers - individuals and businesse...
Feb 10, 2018•40 min
Mark Crowell is the founder of CuliNex, a product development consulting company based in Seattle, WA, He returns to the show to talk about the differences of founding and growing a business. In this preview, he shares what his greatest strength is as a business owner, and next week, he shares about the changes at CuliNex and his plans for the future.
Feb 03, 2018•2 min
Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. When Matt and Ted Lee moved up to New York, they found themselves in a familiar predicament that many regional ex-pats do: feeling homesick for familiar foods. Since nobody was selling authentic foods, the brothers took it upon themselves to represent the cuisine to their new home. Matt shares their experiences, and how they went from...
Jan 29, 2018•53 min
Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. Matt Lee talks about the Lee brothers' latest adventure - republishing beloved older cookbooks and introduce a new audience to some great old classics. In this preview, you'll hear Matt's thoughts about book publishing and what could set your idea apart.
Jan 20, 2018•5 min
Research Chefs Association North Central co-chair Colby Darling joins us from General Mills and shares some incredible information about considerations in process engineering and successful commercialization of food products. He also shares how to consider consumer expectations for a product and balance it with the desire to continue tweaking (formulating) a product. We get pretty detailed in product development, category management, and consumer insights. Find your RCA regional chair at . Conne...
Jan 13, 2018•47 min
Happy New Year, PeasOnMoss listeners! Thank you for your continued support and encouragement. We're excited to bring you Season 3 of the podcast and to use this year to mix things up a little. Chef Colby Darling has been working with General Mills for several years, but he keeps his restaurant experience fresh by taking advantage of business trips (with manager approval) to research food trends and discoveries and to spend time in professional kitchens whenever he can. It's a great idea to keep ...
Jan 06, 2018•5 min
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 the interim Dean 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 ...
Dec 09, 2017•41 min
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 graduate...
Dec 02, 2017•3 min
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 na...
Nov 25, 2017•47 min
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 na...
Nov 18, 2017•3 min
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 pr...
Nov 11, 2017•1 hr 4 min
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 pr...
Nov 04, 2017•3 min
This episode is brought to you by Icon Foods. Imagine your scrumptious desserts free from added sugars and guilt. I met Rachelle through Adam Yee's My Food Job Rocks! , and I just loved her story and journey. From cooking instructor to private chef to a famous celebrity, Rachelle has done a lot. Today, she has the dream job - demonstrating to professionals and home cooks the joys of experiencing high performance luxury cooking and food preparation equipment. As the Culinary and Events manager of...
Oct 28, 2017•37 min
This episode is brought to you by Icon Foods. Imagine your scrumptious desserts free from added sugars and guilt. I met Rachelle through Adam Yee's My Food Job Rocks! , and I just loved her story and journey. From cooking instructor to private chef to a famous celebrity, Rachelle has done a lot. Today, she has the dream job - demonstrating to professionals and home cooks the joys of experiencing high performance luxury cooking and food preparation equipment. As the Culinary and Events manager of...
Oct 21, 2017•3 min
This episode is brought to you by Icon Foods. Transitioning off sugar has never been so sweet or easy. Chef Ethan and I are connected through Chef Jeff Cousminer, an original founder of the Research Chefs Association, and I developed a slight chef crush when I found out that he used to cook at Philadelphia's Alma de Cuba, where Josh and I have enjoyed some amazing meals! Ethan studied food science at Drexel and worked in an analytical lab before joining the Devault Foods team, developing meat-ce...
Oct 14, 2017•46 min
PeasOnMoss is made possible with the generous sponsorship of Icon Foods. Check out their product portfolio at Dr. Darryl Holliday is a food scientist, chef, and professor with a passion for food science and education, innovation, and product commercialization. Common criticism of academia is that instructors lose touch with the industry, with its realities of time constraints, costs, and production schedules. Not so with Dr. Holliday (ahem), who maintains a thriving consultancy and offers suppor...
Sep 30, 2017•47 min
Dr. Darryl Holliday is hard to miss: he's tall, hilarious, and witty. I met him at the New Orleans Research Chefs Association Conference, and he mentored me as I wrote a curriculum for the first ever CareerLabs presentation at Prepa Tec Los Angeles, an International Baccalaureate public school. Engaging, determined, and unflappable, Darryl is both chef and professor and wears both hats well. At the most recent Research Chefs Association Awards Ceremony, Darryl is the one who jumped up and pledge...
Sep 23, 2017•3 min
The word microbiome is probably something you would expect to hear on Nova, but health enthusiasts talk about it as having a major impact on our health today. George joins us to talk about the microbiome and recent research about it. He also gives some hints about the interesting business opportunities that exist in supporting a healthy microbiome. As nutraceuticals become more and more popular, product developers need to know how to respond to trends and think about how to incorporate them into...
Sep 16, 2017•38 min
George Roche and I connected at the IFT/RCA Mixer at the Winter Fancy Food Show, and this is a preview of our interview together next week. It's also an announcement about our founding corporate sponsor: Steviva! Thom King was our guest on Episode 15 of Season 2, and he believes so much in the podcast that he has chosen to sponsor the show! I'll share another exciting announcement in the preview itself.... listen up! Get in touch with Steviva at
Sep 09, 2017•4 min
