Sensory Evaluation – Leveling Up in Food Tasting

Well, readers, it’s been a while. To say it’s been busy is a bit of an understatement and a disservice to the adventures I’ve been having. I’ll to take time to record those, and I hope I’ll be able to keep up. First: Food Tasting 2.0 – Sensory Panel I’ve been working on a program at work to teach employees how to critically analyze food samples that we make.  From Beecher’s Handmade Cheese I had started dabbling with sensory evaluation at Beecher’s Handmade Cheese with their dairy scientist, Paul McNeely. I remember the day we established the spider graph...

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Culinologist Podcast Premier!

The PeasOnMoss Podcast is two months old, and we’re partnering with the Research Chef Association Student Committee to bring you interviews with RCA members to tell their stories about professional cooking, research, and product development. Research chefs wear many hats in addition to the toque, and the Culinologist Podcast seeks to tell those stories and to share information about Culinology and the Research Chef Association. I’ll be sharing my airspace with the Culinologist Podcast – I’m hosting both shows, so why not? – and bringing you stories directly from the industry. The Culinologist blog is loosely based on PeasOnMoss,...

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The Culinologist Podcast: The Key to Successful R&D with Chef Barton Dewing

Ragozzino Foods Executive Research Chef Barton Dewing says that the measure of successful R&D is in the product’s successful scale up – going from benchtop sizes to large manufactured sizes. Practically anyone can make a delicious dish or item when you’ve got ample time, direct control over all the elements, and the budget to make it. But can anyone make it in the quantities desired within the cost targets? Chef Barton has worked in restaurant kitchens, front-of-the-house, corporate restaurant management, online grocery, and manufacturing. He’s also an active member in the Research Chefs Association and is the commissioner of the RCA certification committee. Find...

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