PeasOnMoss Podcast

Chef Ernest Miller is an educator at heart, and he likes to spend time educating consumers and colleagues. In this preview, you hear which food books he references for fun and the ones that have provided incredible food education and history to scientists, chefs, and home enthusiasts alike.

From breaking out on his own as a sole proprietor and contracting consultants to now building a corporate team, Mark has gone through several stages of business growth. He shares his experiences and observations and offers some insights about being an ideal client for consultants.

Mark is a return guest, and you can hear his original episode in Season 1. http://peasonmoss.com/2016/08/27/podcast-culinex-founder-mark-crowells/

Information about CuliNex: https://www.culinex.biz/

PeasOnMoss is sponsored by Icon Foods. Find out more: http://iconfoods.com/

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Mark Crowell is the founder of CuliNex, a product development consulting company based in Seattle, WA, He returns to the show to talk about the differences of founding and growing a business. In this preview, he shares what his greatest strength is as a business owner, and next week, he shares about the changes at CuliNex and his plans for the future.

Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. When Matt and Ted Lee moved up to New York, they found themselves in a familiar predicament that many regional ex-pats do: feeling homesick for familiar foods. Since nobody was selling authentic foods, the brothers took it upon themselves to represent the cuisine to their new home. Matt shares their experiences, and how they went from a catalog of boiled peanuts to representing Southern cuisine around the nation through writing and recipes. He also talks about their latest adventure - republishing beloved older cookbooks and introduce a new audience to some great old classics.

Whether you're a few hundred miles from home or several time zones away, there are always smells and tastes that can take you straight back to your family's table. Matt Lee talks about the Lee brothers' latest adventure - republishing beloved older cookbooks and introduce a new audience to some great old classics. In this preview, you'll hear Matt's thoughts about book publishing and what could set your idea apart.

Research Chefs Association North Central co-chair Colby Darling joins us from General Mills and shares some incredible information about considerations in process engineering and successful commercialization of food products. He also shares how to consider consumer expectations for a product and balance it with the desire to continue tweaking (formulating) a product. We get pretty detailed in product development, category management, and consumer insights.

Find your RCA regional chair at https://www.culinology.org/page/rca-regions. Connect with Colby at the next event and reach out through LinkedIn.

This podcast is supported by ICON Foods. Would you like to help us keep the show on the air? Please contact us. http://peasonmoss.com

Happy New Year, PeasOnMoss listeners! Thank you for your continued support and encouragement. We're excited to bring you Season 3 of the podcast and to use this year to mix things up a little.

Chef Colby Darling has been working with General Mills for several years, but he keeps his restaurant experience fresh by taking advantage of business trips (with manager approval) to research food trends and discoveries and to spend time in professional kitchens whenever he can. It's a great idea to keep a pulse of the food service industry and keep your knife skills sharp.

The PeasOnMoss Podcast is supported by ICON Foods, and we invite your business to support us, too. Contact us at www.peasonmoss.com

Dr. Michael Cheng has been mentioned on PeasOnMoss before by alumni of the Southwest Minnesota State University, and for good reason: he established the Culinology program there and has gone on to begin building out the program at other schools. Currently the interim Dean at Florida International University, Michael directs the Food and Beverage Program. He shares with us why it's vital to have programs that combine culinary arts and food science and the opportunities he sees for graduates with the Culinology program.

Join us at the RCA Conference in Savannah!

PeasOnMoss is brought to you by Steviva Ingredients. Natural sweetening solutions. https://www.steviva.com/

Dr. Michael Cheng has been mentioned on PeasOnMoss before by alumni of the Southwest Minnesota State University, and for good reason: he established the Culinology program there and has gone on to begin building out the program at other schools. Currently an associated professor at Florida International University, Michael directs the Food and Beverage Program. He shares with us why it's vital to have programs that combine culinary arts and food science and the opportunities he sees for graduates with the Culinology program.

Join us at the RCA Conference in Savannah!

PeasOnMoss is brought to you by Steviva Ingredients. Natural sweetening solutions. https://www.steviva.com/

Rachel Zemser is a fixture in the Northern California region IFT and RCA events, and it seems like she knows everyone there. After years in corporate research and development work, she started her own consulting business a few years ago, specializing in commercialization of brand new concepts. She lays it all out and tells is straight on this interview, which we recorded at the IFT conference this year.

This podcast is sponsored by Icon Foods, and we can't do this without them. Find out about natural sweetener systems and how they can help you solve your biggest flavor challenges. www.iconfoods.com Let Thom know that you found them through PeasOnMoss. Become a partner in the podcast and website by contacting us at www.peasonmoss.com. Remember to share the show with your friends and write a review so we can featured on the front page of iTunes!