Dr. Ashley Colpaart is the founder and CEO of , a national network of shared commercial kitchen space serving small food companies. Director of Community Rachael Miller was an early t and shared the concept of connecting commercial kitchen space owners to possible rental clients. Finding a commercial space can be so challenging and is a hurdle in starting a food business. Food incubation and food business development are key in helping entrepreneurs break into the industry, and it's big business...
Aug 24, 2019•21 min
Stan Sagner went from media to line cooking and back to media, though now in a more strategy-focused way. His transition to culinary is similar to several that I’ve met who attended culinary school “later in life” - he was working in a fast-paced, stressful world and wanted to get out. So he went into cooking. Only then did he realize how ironic that move was. Then again, Stan has been able to combine his love for food and expertise in media and has worked as a journalist, a food critic, and now...
Aug 17, 2019•41 min
Food writer and professionally trained cook Stan Sagner went to culinary school while he was also working full time in a high stress media role. Though he was surviving his classes, he recounts a story of how a chef instructor told him that he would have to choose whether he was going to focus on the course or stick to his full time job. Embedded in that lesson is the advice: do it well, or don't do it at all. This is a good reflection for those who believe that they can do it all - including me...
Aug 10, 2019•5 min
Taylor Walker is the newest addition to the leadership team at , having joined the organization about a year ago. As the director of brand protection, Taylor leverages her experience as a food scientist and plant operations professional and brings a unique eye to commercialization and production management to the CuliNex consultancy known for its clean label product development. She and I are connected by Adam Yee, the founder of , and we discuss how membership in a professional organization has...
Aug 03, 2019•44 min
Taylor Walker is the newest addition to the leadership team at , having joined the organization about a year ago. As the director of brand protection, Taylor leverages her experience as a food scientist and plant operations professional and brings a unique eye to commercialization and production management to the CuliNex consultancy known for its clean label product development. She and I are connected by Adam Yee, the founder of , and we discuss how membership in a professional organization has...
Jul 27, 2019•5 min
Chef Jonathan Deutsch was a recent guest on PeasOnMoss, and Kimberly shared the Big Ideas stage with Chef Jonathan. Jonathan talked about innovation in the healthcare sector and proposed that medical food service should be considered a specialty category, worthy of consideration, elevation, and innovation. He then presented about a new product concept that he and the team created. I invited him to the podcast to discuss the show and his presentation. This podcast is sponsored by Icon Foods, inno...
Jul 20, 2019•46 min
Josh Zloof is from , and when his PR team reached out to set up an interview, I was intrigued. utilizes existing markets for premium coffee to educate consumers about their coffee, which they don’t like to call instant. From their unique format (test tubes) to their desire to make premium coffee both convenient and more affordable, the sudden coffee team is changing how we should think about quick coffee and our daily habit. This podcast is brought to you by . With multiple locations internation...
Jul 13, 2019•40 min
Josh Zloof is from , and when his PR team reached out to set up an interview, I was intrigued. utilizes existing markets for premium coffee to educate consumers about their coffee, which they don’t like to call instant. From their unique format (test tubes) to their desire to make premium coffee both convenient and more affordable, the sudden coffee team is changing how we should think about quick coffee and our daily habit. This podcast is brought to you by . With multiple locations internation...
Jul 06, 2019•3 min
Jonathan Deutsch is a professor of culinary arts and food science at and active member of the research chefs association and specialty food association. in 2014 he co-founded the , bringing real-world product development projects to students. He offers commentary on culinary education programs and questions the absolute value of a training program that has been argued as one that could be replaced by self-teaching and on-the-job raining. Then he offers the idea in which culinology might be the s...
Jun 29, 2019•30 min
Jonathan Deutsch is a professor of culinary arts and food science at and active member of the research chefs association and specialty food association. in 2014 he co-founded the , bringing real-world product development projects to students. He offers commentary on culinary education programs and questions the absolute value of a training program that has been argued as one that could be replaced by self-teaching and on-the-job raining. Then he offers the idea in which culinology might be the s...
Jun 22, 2019•6 min
Susie Bautista is a flavor chemist whom I came to know through her blog, . Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops sharing about scents. She has worked in the food and flavor industry for about 25 years - 18 as a flavor and application chemist. During those years, she helped clients develop new market product concepts - primarily beverages, dairy, seasoned goods, and bakery products. She also helped her employer s...
Jun 15, 2019•53 min
Susie Bautista is a flavor chemist whom I came to know through her blog, . Her newest adventure is actually in education, and she has experience teaching trough her volunteer work in STEM workshops sharing about scents. She has worked in the food and flavor industry for about 25 years - 18 as a flavor and application chemist. During those years, she helped clients develop new market product concepts - primarily beverages, dairy, seasoned goods, and bakery products. She also helped her employer s...
Jun 08, 2019•6 min
Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing businesses. The founders of Andrew McClure and Aidan Altman knew that, and when they were working out a way to make a non-dairy butter that would have superior functionality to the others on the market, they harnessed the properties of aquafaba. Hear their story and how they started with the end user in m...
May 25, 2019•44 min
It doesn't sound mind-blowing to think that you would do a product development project by starting with the end in mind, and we spend a lot of time scoping our projects and describing what success looks like. Aidan Altman and Andrew McClure took it a slight step further: they started with how they would manufacture it and who should ideally use it. I'm used to interviewing brilliant and persistent entrepreneurs who failed their way forward through mistakes to commercialize their products, but th...
May 25, 2019•4 min
Terry Madden's background is in aseptic and process engineering, but he didn't start in a traditional food science or engineering school. He recognized that a career change was necessary to keep his job, and he cross-trained into the industry. His journey from car mechanics to food safety builds a strong case for how our varied backgrounds enhance the skills we bring to the product development and food manufacturing industry. Special thanks to our newest sponsor, . Flavor Ingredients, Fragrances...
May 18, 2019•1 hr 9 min
Adam Yee is the founder of the popular podcast and website , and I have really enjoyed watching his career and business grow over the past years. You can hear past interviews of both of us on each other's pages to get our backstories. Adam attended the this year, and it was so fun to see our worlds come together. Adam has been doing a lot as an entrepreneur and has been traveling quite a bit, so we decided to commemorate our third year of podcasting. In this episode, you'll hear us recap his tri...
May 05, 2019•57 min
Terry Madden's background is in aseptic and process engineering. He was on the commissioning team for two ground-up plant builds and commissioned numerous UHT systems for aseptic and ESL along with all the ancillary dairy equipment. In this preview, you'll hear Terry talk about aseptic processing build-outs and how the structure influences the processing of the finished product. Right now he’s working in business development for Hydrite Chmical, focusing on plant sanitation and optimization. You...
May 04, 2019•4 min
Chef Michael Oraschewsky joined us on PeasOnMoss to chat about bringing spreadable bacon to the masses and touches on the key partnerships with subject matter experts, leverage university resources, and the getting seed capital through crowd funding. He also previews a tomato sauce collaboration with the Philadelphia-based hunger relief organization, Philabundance, and their work in upcycling less choice produce in their program Abundantly Good. Look for the gourmet bacon jams in your specialty ...
Apr 27, 2019•24 min
Michael Oraschewsky is the Chef and Co-Founder of TBJ Gourmet. He took a simple bacon jam recipe from his restaurant menu and turned into a nationally selling CPG. He is on the cutting edge of the emerging Upcycling trend which is helping to curb waste in our food supply chain. In this episode preview, we talk about some of the experiences he had in bringing bacon jam to the people and how he leveraged academic and expert services to help him be successful. Look for the gourmet bacon jams in you...
Apr 20, 2019•3 min
As one of the founders of r, Andress is currently the President and CEO and oversees the vision and strategy for this zero-calorie, natural sugar replacement. With an early career in radio, Andress is a former top-rated morning show personality. She currently resides in New Orleans and can often be seen on weekends competing in Stockdog Trials with her crew of Border Collies and Australian Shepherds. This podcast is brought to you by , our original sponsor. They have innovative sweetener systems...
Apr 13, 2019•43 min
is a delicious natural sweetener that measures cup-for-cup just like sugar! Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels. Look for it in your favorite grocery store. Andress talks about how creating positive disruptions in the industry will encourage us to rethink...
Apr 06, 2019•3 min
Education and Content Specialist Sara Kay wrote an interesting article about developing products that allow them to make certain health claims. I reached out on LinkedIn, and then the conversation really got going. Not wanting to hog all the juicy information, I thought, we better get Sara on the show! Sara wanted to share this with the PeasOnMoss audience: "We have a really exciting event coming up this April in Chicago, April 7-9, called the Specialty Food Business Summit, focused on makers of...
Mar 30, 2019•45 min
Specialty food is a category of food products unto its own and the CPGs that provide products for the various categories that fit within the description have one of the largest and most exciting shows in the food industry - the Fancy Food Show. In this preview Specialty Food Association content and education specialist Sara Kay and I talk about how interesting the industry is and what the SFA is doing to help start-up business owners build successful food businesses. This podcast is sponsored by...
Mar 23, 2019•6 min
Barton Dewing was one of the Season 1 podcast guests and one of the most popular ones from that season. In this episode we talk about crossing careers and crossing food categories. At one of the dinners at RCA last year, Barton chimed in when one of the younger research chefs expressed concern about changing jobs, and he reminded them and reminds us that we take our experience and knowledge with us, wherever we go. That knowledge helps us pick up and move faster each role and responsibility we t...
Mar 16, 2019•55 min
Barton Dewing talks about the importance of ingredient specifications and how they impact the success of your finished product. Join in sponsoring this podcast and keeping us on the air. Go to and check out the sponsor page for details. Chef Barton is the directory of culinary development at Handy Seafood, an international seafood brand based in Maryland. Handy is celebrating its 125th anniversary this year. Check out all their products and look for them in stores.
Mar 09, 2019•3 min
Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all the photos he takes at various trade shows, but somehow he balances working for one of the staple brands in the industry with his demanding job on the bench. Chef Nick tells us about his journey to becoming a corporate research chef and how being sure to leave all relationships in the most positive wa...
Mar 02, 2019•48 min
Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all the photos he takes at various trade shows, but somehow he balances working for one of the staple brands in the industry with his demanding job on the bench. Chef Nick tells us about his journey to becoming a corporate research chef and how being sure to leave all relationships in the most positive wa...
Feb 23, 2019•7 min
Shannon Theobald just founded the Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she isn't a research scientist herself, she is focused on sharing accurate information about the emerging field of printing food using proteins and food materials. Shannon joins us on the podcast to tell us about the work and potential future. In this preview Shannon talks about how her attitude of "viciou...
Feb 16, 2019•28 min
Ever approach the threshold of a room full of strangers who are gathered to network? Do you feel excited, or do you feel some fear? Shannon Theobald just founded the Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she isn't a research scientist herself, she is focused on sharing accurate information about the emerging field of printing food using proteins and food materials. Shannon joi...
Feb 09, 2019•2 min
Chef Winston Riley joined us on the podcast today. I met him in Puerto Rico when then president Catherine Proper asked him to share some history of the word culinology and the stories of the early days of the Research Chefs Association. Since then, he has been a big fan and encourager, and I wanted to get him on the show to give a perspective of what he has seen over the past 20+ years with corporate chef work, the research chef industry, and the professional association that ties us together. H...
Jan 26, 2019•42 min
