Author: Kimberly Schaub

Special Episode: 2017 RCA Annual Conference and Culinology Expo

The Research Chefs Association 20th Annual Conference and Culinology Expo was held in Puerto Rico, and it was a great success! Even though it was a further trip for some of the members, we still had over 800 chefs, product developers, and professionals attend. Multiple cooking competitions, including the first ever food-waste competition, were held at the student and professional levels. Top notch educational sessions covering topics from emerging food trends and cutting edge technology were presented. I sat down with a few of the members and leaders, including Pinnacle Foods’ Chef Christopher Posner and Cherilyn Whitehouse, Tyson Foods’ Dr. Jason Behrends (new RCA President), and Pecan Deluxe Candy Company’s Chef Kami R. Smith (RCA Director of Membership) to get their thoughts about the conference and why they love it. I also chatted with Allan Hancock College’s Culinology Program Coordinator Christine M Bisson about a crowdfunding effort she’s doing to spread the word about Culinology on her college’s campus. The funding campaign ends on April 17, so get donating! Finally, this year, I received a President’s Award for the podcast efforts and for featuring the research chefs of the RCA. Want to join the conversation? Let me know if you have some R&D advice to share or are interested in becoming a sponsor.  www.peasonmoss.com  New Podcast Episode...

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S2E03: Author and Chef Ali Bouzari on chef vs scientist techniques and benches

Ingredient: Unveiling the Essential Elements of Food Author Ali Bouzari has a strong identity of being both a experienced chef and PhD food scientist, but he doesn’t feel like Dr. Jekyll or Mr. Hyde. Rather, he draws from both worlds and has crafted his own identity as a culinary scientist. Join us for an encore appearance with Ali as we talk about fine dining, well-designed food product development experiments, and what he has in his pantry at Pilot R+D. Check out Ali’s book at your local bookstore and online. http://peasonmoss.libsyn.com/s2e03-author-and-chef-ali-bouzari-on-chef-vs-scientist-techniques-and-benches Creating a product and need a restaurant/food manufacturing eye?...

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S2E02: Canada’s Smartest Kitchen’s Chef Christine Murnaghan on the transition from great home recipes to manufactured finished products

Product Developer Chef Christine Murnaghan is like the Q behind James Bond, and she helps new and developing artisinal food brand owners transition their recipes from delicious home recipes to scalable formulas as well as providing an innovative perspective to existing food companies. In her spare time, she also has her own entrepreneurial streak and serves oysters in the summers at the farmers market. http://peasonmoss.libsyn.com/ep-___-canadas-smartest-kitchens-chef-christine-murnaghan-on-the-transition-from-great-home-recipes-to-manufactured-finished-products If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a  few sponsors would keep the show going. Got...

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S2:E01: Chef Jacob Burton breaks down what separates true chefs and talented cooks – and announces what he’s been up to lately

  Welcome to Season 2 of the podcast! Stella Culinary and Freeculinaryschool.com founder Chef Jacob Burton has gone back to restaurants – as the Executive Sous Chef of a new hotel in Reno, NV. He sat down with us to talk about his work and what he’s excited about. In our conversation, we talk about the operational and financial responsibilities of chefs and how the mentality is what sets them apart from talented cooks. He busts myths about leaving your current industry to open a restaurant and the costs – financial, mental, and personal – that will affect your...

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The Culinologist: Research Chefs Association Pres. Catherine Proper on the March 2017 RCA Conference in Puerto Rico

  Chef Catherine Proper has been a lifelong member of the Research Chefs Association after joining during her college years. After serving on several volunteer leadership committees while also progressing her career, Chef Catherine has a deep understanding of the legacy of the organization and a keen eye on the future. She joined us in this final Culinologist-focused podcast to share how Puerto Rico was chosen as the locale to celebrate our organization’s 20th anniversary and what she’s looking forward to at the event. Conference is March 14-17, 2017. Find out about the RCA and Culinology at http://www.culinology.org/ Register...

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