PeasOnMoss Podcast

Dr. Ashley Colpaart is the founder and CEO of The Food Corridor, a national network of shared commercial kitchen space serving small food companies. Director of Community Rachael Miller was an early season 3 guest 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 now.

Ashley is joining us on this special recording sharing about the upcoming Food Incubation Summit in Austin, Texas. Tickets are on sale now.

Info about the event: The only event of its kind, the annual Food Incubation Summit is 2-day event complete with education sessions, tours, networking events, and culminating in an evening of food, music, and celebration of all things food incubation. Each year The Food Incubation Summit explores a city's strengths, challenges, and best practices in building a vibrant food system, directly from local leaders that live, work and eat there.

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 a food business strategist. We're connected through the Specialty Food Association where I was able to speak in the Big Ideas forum in June.

This podcast is sponsored by Icon Foods, founding sponsor for the past two years. Find out how they can help you with your sweetener solutions, and tell them that you heard about them through PeasOnMoss.

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. I have to ask myself: is it worth it, and am I bringing my best effort?

This podcast is sponsored by Icon Foods, founding sponsor for the past two years. Find out how they can help you with your sweetener solutions, and tell them that you heard about them through PeasOnMoss.

Taylor Walker is the newest addition to the leadership team at CuliNex, 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 My Food Job Rocks, and we discuss how membership in a professional organization has helped shaped her career and how the IFTemerging leaders networkhas fostered growth for its segment in the food industry.

This podcast episode is sponsored by Bell Flavors and Fragrances. Find them at bellff.com

Taylor Walker is the newest addition to the leadership team at CuliNex, 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 My Food Job Rocks, and we discuss how membership in a professional organization has helped shaped her career and how the IFTemerging leaders networkhas fostered growth for its segment in the food industry.

This podcast episode is sponsored by Bell Flavors and Fragrances. Find them at bellff.com

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 Drexel University team created. I invited him to the podcast to discuss the show and his presentation.

This podcast is sponsored by Icon Foods, innovations in non-sugar sweeteners. They've got a variety of solutions and blends for a wide selection of categories, from frozen desserts to beverages. Visit them at Iconfoods.com

Josh Zloof is from Sudden Coffee, and when his PR team reached out to set up an interview, I was intrigued. Sudden Coffee 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 Bell Flavors and Fragrances. With multiple locations internationally, they can meet you where your manufacturing needs are. Contact them and let them know that PeasOnMoss sent you.

Josh Zloof is from Sudden Coffee, and when his PR team reached out to set up an interview, I was intrigued. Sudden Coffee 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 Bell Flavors and Fragrances. With multiple locations internationally, they can meet you where your manufacturing needs are. Contact them and let them know that PeasOnMoss sent you.

Jonathan Deutsch is a professor of culinary arts and food science at Drexel Universityand active member of the research chefs association and specialty food association. in 2014 he co-founded the Drexel Food lab, 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 solution in finding a place for culinary education programs that cannot be as easily taught "on the job."

For the past two years, this podcast has been sponsored by Icon Foods, your partners for sugar reduction formulations. From syrups to granulated sweetener blends and groundbreaking work in allulose, they have options for your product.

Jonathan Deutsch is a professor of culinary arts and food science at Drexel Universityand active member of the research chefs association and specialty food association. in 2014 he co-founded the Drexel Food lab, 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 solution in finding a place for culinary education programs that cannot be as easily taught "on the job."

For the past two years, this podcast has been sponsored by Icon Foods, your partners for sugar reduction formulations. From syrups to granulated sweetener blends and groundbreaking work in allulose, they have options for your product.