PeasOnMoss Podcast

Chef Anne Hildebrandt Druschitz is a corporate research chef at Edlong Dairy Technologies and helps to show how the Edlong products in various finished product applications. Anne crossed into R&D from restaurant work when she had the opportunity to work for a flavor company. She realized that her true passion was the R&D process, from development through commercialization. She shares her journey, what it is to be an application chef, and how she blends her passion for meal creation with food science.

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

Nope, this isn't a live broadcast of the show, but here is the podcast episode that we recorded with a live audience at the Research Chefs Association Conference in Savannah.

My guests were

• Dr. Darryl Holliday, Asst. Professor of food science at University of Holy Cross
• Emily Munday, Director of Operations at CuliNex
• Chef Kami R Smith, Director of Culinary Showcasing at Pecan Deluxe
• Chef Barbara Zatto, RCA board member and regional director

Get more information about the Research Chefs Association at www.culinology.org. Find your local region and attend an upcoming event.

Special thanks to Chef Jason Behrends, President, and the RCA Board for inviting me to be a guest speaker for the conference and for the personal support they have given through sharing the show.

Be part of my next season: contact me through www.peasonmoss.com to find out about becoming a sponsor or being a featured expert on an upcoming topic.

This podcast is sponsored by Icon Foods, natural sweetener solutions. www.iconfoods.com

Chef Charlie Baggs is the founder of Charlie Baggs Culinary Innovations, a consulting chef business based in Chicago. From product innovation to serving as the technical team by retainer to various food businesses, CBCI also offers education, food tours, and representation at trade shows. Chef Charlie joins us on the PeasOnMoss podcast to talk about the evolution of consulting chef work, his career, and his systems for training chefs and developing leaders.

On April 9, CBCI will be presenting a culinary basics course for food scientists who are preparing to study for the Research Chefs Association Certified Culinary Scientist exam. Go to www.culinology.org to get details.

This podcast is sponsored by our founding sponsor, Icon Foods. Join them in supporting the show for another year. Get more information on www.peasonmoss.com. Find out how Icon Foods can help you use natural sweeteners. www.iconfoods.com

Chef Matthew Burton from Charlie Baggs Culinary Innovations joins us in a special segment to share about next week's Culinary Basics class in Chicago, designed to prepare candidates for the Research Chefs Association's Certified Culinary Scientist exam.

Next week, you'll hear the interview with Chef Charlie - it's a big one with lots of great knowledge!

Register for April 9th's course at the RCA website, www.culinology.org

Get more information at Charlie Baggs' CBCI site, www.charliebaggsinc.com

Thanks to Icon Foods for sponsoring the podcast. Join them in sponsoring - find out more at www.peasonmoss.com. Get information about natural sweeteners from Icon Foods at www.iconfoods.com

Chef Joy Isaacs is the Director of R&D at Kent Precision Foods Group, and she spends her time managing her staff and balancing project goals with work-life balance. But she didn't spring forth as a perfect manager - that has taken years to develop and hone her skills on top of her development as a food scientist and chef. This call highlights the impact of how a strong network and good reputation in the industry can lead to opened doors and a successful career.

As we were wrapping up a powerful interview, Chef Joy Isaacs dropped a huge value bomb of advice for current students and early career scientists. Find out why she believes your training as a product developer starts after graduation. Hear the rest of the interview next week!

Big thanks to Icon Foods for being our sponsor of the podcast. Help us keep the show on the air and join Icon Foods as a principal sponsor. Find out more at PeasOnMoss.com. Check out Icon Foods at Iconfoods.com

Chef John Draz came onto PeasOnMoss to talk about his journey from chef to culinary school instructor and to corporate R&D. He also shares some insights about clean label meat science, the learning curve in crossing into food manufacturing, and talks about the changing face of food science.

Chef John Draz is next week's guest, so here's a preview of what you'll hear.

Visit us at Peasonmoss.com to get information about the upcoming Research Chef's Association and to find out about our sponsor, Icon Foods. www.iconfoods.com

Chef Ernest Miller is like many of the guests that come onto the show: creative, adventurous, involved in various activities in addition to his primary job. A corporate research chef for Coast Packing, a company that specializes in selling animal fats, Chef Ernest doesn't just stop there. He spends his time as an instructor at various museums and schools throughout Southern California teaching food history. The founder of the Healthy Fats Coalition, Chef is also on a mission to break through the myths of the dangers of saturated fat sourced from animals, like beef tallow and bacon fat. A prior Marine who then graduated from the US Naval Academy at Annapolis and Yale Law School alumnus, Chef had a wealth of knowledge and stories.