Preview: Chef Anne Druschitz talks about flavoring and dairy technology

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.  Special thanks to Icon Foods for sponsoring the podcast. Join them this year and become a PeasOnMoss sponsor. Get details at IconFoods.com and PeasOnMoss.com