Author: Kimberly Schaub

Ep. 030: How the BlueCart app saves chefs’ and managers’ brain cells

The BlueCart app justifies having your cell phone on the line and in the walk-in, and now you don’t have to keep track of a clipboard and pen nor deal with bad handwriting and remembering to place your purchase order message to some sales rep’s voicemail. Founders Jagmohan Bansal and Konstantin Zvereff recognized a big gap in efficiency when it came to restaurant management of inventory and purchase orders. After stints overseas and observing multi-location chain restaurants nationwide, they realized that they could support BOH management by streamlining purchasing across different vendors and brands. Konstantin joins us on PeasOnMoss...

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Ep. 029: PeasOnMoss Director’s Cut 2: Culinex’s Mark Crowell talks about the early years as a manager and business owner

  Founder of Culinex, Certified Research Chef Mark Crowell’s interview was packed with wisdom and insight about growing an independent consultancy for research and development. I selected a portion of his interview to share again, because it was one interview that really changed how I looked out over my career future and considered my next, next steps. Find Culinex at www.culinex.biz. http://peasonmoss.libsyn.com/ep-029-peasonmoss-directors-cut-2-culinexs-mark-crowell-talks-about-the-early-years-as-a-manager-and-business-owner   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. You can specify if you want to support the podcasting effort in general or support a specific series – PeasOnMoss or The Culinologist. We’ll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together. www.peasonmoss.com...

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Ep. 028: PeasOnMoss Director’s Cut 1: Chef Barton Dewing on keys to successful Product Development

  Chef Barton Dewing’s interview was packed with incredible information, and I wanted to share a section that we removed from his Culinologist interview due to length. It was packed with wisdom that I implemented immediately in my work, and it resulted in a different perspective on R&D projects. The mis en place required to be successful in development of products is essential, and projects fall apart very quickly if contingency planning isn’t conducted at the beginning of the project. http://peasonmoss.libsyn.com/ep-029-peasonmoss-directors-cut-1-chef-barton-dewing-on-keys-to-successful-product-development 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. You can specify if you want to support the podcasting effort in general or support a specific series – PeasOnMoss or The Culinologist. We’ll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together. www.peasonmoss.com...

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Ep. 027: The Culinologist Podcast: Food Hackathon Zombeats Team on making desserts for kids using trash (food waste)

    Over Halloween weekend, creative thinkers and inventors from different business sectors gathered in San Francisco at the Food Hackathon to answer this year’s theme question: “How can we support parents in effortlessly guiding their children to establish healthier eating, drinking, and lifestyle habits?” Teams were formed, ideas were brainstormed, and concepts were pitched. Meet the team of food science students, entrepreneurs, and RCA member (and the Student Committee President!) share their experience, what their product concept was, and what they plan to do with the prize money. http://peasonmoss.libsyn.com/the-culinologist-ep-027-food-hackathon-zombeats-team-on-making-desserts-for-kids-using-trash-food-waste ZombEats team members on the show: Kaitlin Mogentale, founder...

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Ep. 026: Chan Seattle’s Chef Heong Soon Park on being ahead of Korean food trend

Chan Seattle is located in the courtyard of the Inn at the Market, and is Seattle’s only Korean Gastropub. It is Chef Heong Soon Park’s second restaurant, with the established cafe Bacco being his introduction to food business ownership and professional cooking. While many food businesses fail, especially when the principal owners are not themselves from the business, Chef Park doubled down and attended culinary school while also running the cafe. All that hard work paid off, and he opened Chan in 2012 and earned a Rising Star Award in Sustainability from Star Chefs in 2015. Chef also opened...

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