PeasOnMoss Podcast

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!

Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presenting an early version of an R&D software at the RCA annual conference. This year, in Puerto Rico, Chef and Ms. Wong introduced the RDCoder, an innovative app that enables R&D professionals to research food products and keep a detailed record on the sensory, recipe, and process steps of a new product development. He sat down with me at the Institute of Food Technologists conference in Las Vegas to chat about his career and about the new app and reminded us the keys to being a successful chef and entrepreneur.

Robert Danhi is an active member of the Research Chefs Association, celebrity chef, cookbook author, and entrepreneur. I met him in Portland when he and his business partner Karena Wong were presenting an early version of an R&D software at the RCA annual conference. This year, in Puerto Rico, Chef and Ms. Wong introduced the RDCoder, an innovative app that enables R&D professionals to research food products and keep a detailed record on the sensory, recipe, and process steps of a new product development. He sat down with me at the Institute of Food Technologists conference in Las Vegas to chat about his career and about the new app and reminded us the keys to being a successful chef and entrepreneur.

This episode is brought to you by Icon Foods.

Imagine your scrumptious desserts free from added sugars and guilt. www.iconfoods.com

I met Rachelle through Adam Yee's My Food Job Rocks! podcast, and I just loved her story and journey. From cooking instructor to private chef to a famous celebrity, Rachelle has done a lot. Today, she has the dream job - demonstrating to professionals and home cooks the joys of experiencing high performance luxury cooking and food preparation equipment. As the Culinary and Events manager of the Miele showroom in San Francisco, she is often the first one to show customers how to use the equipment. She tells us about Miele and some of the home/professional equipment that can make all the difference.

Connect with Chef Rachelle at www.flavoragentcooks.com

Schedule a visit of the Miele Experience Center at https://www.mieleusa.com/domestic/san-francisco-3232.htm

This episode is brought to you by Icon Foods.

Imagine your scrumptious desserts free from added sugars and guilt. www.iconfoods.com

I met Rachelle through Adam Yee's My Food Job Rocks! podcast, and I just loved her story and journey. From cooking instructor to private chef to a famous celebrity, Rachelle has done a lot. Today, she has the dream job - demonstrating to professionals and home cooks the joys of experiencing high performance luxury cooking and food preparation equipment. As the Culinary and Events manager of the Miele showroom in San Francisco, she is often the first one to show customers how to use the equipment. She tells us about Miele and some of the home/professional equipment that can make all the difference.

Connect with Chef Rachelle at www.flavoragentcooks.com

Schedule a visit of the Miele Experience Center at https://www.mieleusa.com/domestic/san-francisco-3232.htm

This episode is brought to you by Icon Foods. Transitioning off sugar has never been so sweet or easy. https://www.iconfoods.com/

Chef Ethan and I are connected through Chef Jeff Cousminer, an original founder of the Research Chefs Association, and I developed a slight chef crush when I found out that he used to cook at Philadelphia's Alma de Cuba, where Josh and I have enjoyed some amazing meals! Ethan studied food science at Drexel and worked in an analytical lab before joining the Devault Foods team, developing meat-centric menu items for food service support, such as meatballs and sandwich meats. He joins us on the show to tell us about his journey and how important it is to source ingredients from large scale manufacturers so that you can reproduce the formula.

PeasOnMoss is made possible with the generous sponsorship of Icon Foods. Check out their product portfolio at http://iconfoods.com

Dr. Darryl Holliday is a food scientist, chef, and professor with a passion for food science and education, innovation, and product commercialization. Common criticism of academia is that instructors lose touch with the industry, with its realities of time constraints, costs, and production schedules. Not so with Dr. Holliday (ahem), who maintains a thriving consultancy and offers support to food businesses through both the college and his private work. He shares his observations about the ingredients for successful product development and how timing and luck are just as important as creating a great product.

At the most recent Research Chefs Association Awards Ceremony, Darryl is the one who jumped up and pledged to sponsor PeasOnMoss to help keep it running, and his generous announcement encouraged others to pledge as well. Won't you join the sponsorship? Find out at www.peasonmoss.com.

Get in touch with Darryl at http://www.simpleculinarysolutions.com/

Plan to attend the 2018 RCA Conference in Savannah, GA. Get details at http://www.culinology.org/

Dr. Darryl Holliday is hard to miss: he's tall, hilarious, and witty. I met him at the New Orleans Research Chefs Association Conference, and he mentored me as I wrote a curriculum for the first ever CareerLabs presentation at Prepa Tec Los Angeles, an International Baccalaureate public school. Engaging, determined, and unflappable, Darryl is both chef and professor and wears both hats well.

At the most recent Research Chefs Association Awards Ceremony, Darryl is the one who jumped up and pledged to sponsor PeasOnMoss to help keep it running, and his generous announcement encouraged others to pledge as well. Won't you join the sponsorship? Find out at www.peasonmoss.com.

Get in touch with Darryl at http://www.simpleculinarysolutions.com/

Plan to attend the 2018 RCA Conference in Savannah, GA. Get details at http://www.culinology.org/

The word microbiome is probably something you would expect to hear on Nova, but health enthusiasts talk about it as having a major impact on our health today. George joins us to talk about the microbiome and recent research about it. He also gives some hints about the interesting business opportunities that exist in supporting a healthy microbiome. As nutraceuticals become more and more popular, product developers need to know how to respond to trends and think about how to incorporate them into their new product design.

Keep science on the air! Sponsor PeasOnMoss and visit www.peasonmoss.com for details, recent articles, and how to sign up to be a guest on the show.

George Roche and I connected at the IFT/RCA Mixer at the Winter Fancy Food Show, and this is a preview of our interview together next week.

It's also an announcement about our founding corporate sponsor: Steviva! Thom King was our guest on Episode 15 of Season 2, and he believes so much in the podcast that he has chosen to sponsor the show! I'll share another exciting announcement in the preview itself.... listen up!

Get in touch with Steviva at www.stevivaingredients.com