PeasOnMoss Podcast

Adam and Sonia Gallegos have established the seemingly first family-friendly brewery that serves non-alcoholic beverages that appeal to guests of all ages, opening it in the small but popular Southern California city of Ojai. Find out why Adam prefers brewing kombucha to brewing beer and why the kombucha bar should be the next new quick service cafe concept.

Like to hear stories about business or product development? Let us know on our contact page on PeasOnMoss.com. Interested in sharing your story or sponsoring? Just let us know.

Listen to the full interview next week as Adam Gallegos of Revel Kombucha and Kimberly discuss discuss kombucha brewing and being an entrepreneur in the food industry!

Find new articles on our redesigned website peasonmoss.com by Kimberly and our new contributors Anna Chow and Kevin Gorey!

Like to hear stories about food business or product development? Let us know on our contact page on PeasOnMoss.com. Interested in sharing your story or sponsoring? Just let us know.

I first met Dr. Cesar Vega Morales at the Modernist Cuisine kitchen laboratory. He was conducting blue-sky research and exploring the application of food science in commercial kitchens, and I was cooking and learning. He had just edited The Kitchen as Laboratory book, a collection of food essays teaching profound lessons in the science of food. He also served as one of the expert reviewers of Nathan Myrvold's Modernist Cuisine.

Today he is a Principal Research Scientist working for Mars in the Netherlands, and he has spent his last several years working in researching and developing affordable, nutritious foods that both meet the health needs of the target population while also meeting the financial requirements to keep the entity in business.

Cesar explains why he chose to get a PhD in food science and how it is a way to quicken your career progression but isn't a shortcut. He also draws a distinction between product development and product design, and why it's important to know your desired end result before getting started.

Want to join the conversation? Sponsor the show? Email [email protected] and get details.

Last week, we interviewed Right Brain Consulting owner William Madden, but we had to truncate the interview. Today, as a special bonus, here is Will's origin story and how some of the best life decisions come from a college bet (...not).

Like what you heard? Want to join the conversation or help us stay on the air? Contact us on www.peasonmoss.com

William Madden didn't mean to go into food manufacturing, but a bet at Georgia Tech piqued his interest in barrier packaging, and the rest is a funny and adventurous history. He came onto the podcast to share some keys to success for product development and how his specialty as a contract negotiator was honed by sitting on both the customer and co-manufacturer's perspective.

You can get in touch with William at http://right-brain-consulting.com/ and emailing him at [email protected]

Want to join the conversation? Email me and find out about opportunities to sponsor the show and become a guest.

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Chef John Corey and I met through Shawn Wenner's (Ep. 20) Entrepreneurial Chef e-magazine and professional networking group.

A seasoned contestant chef in internationally renowned competitions, Chef John shares what it's like to prepare recipes intended for competing against other chefs who are at the top of their games.

Chef John also tells us his big plans for taking his catering business national and how you could get into the catering business.

Check out Chef John at http://www.chefjohns.net/home.html

Want to join the conversation? Sponsor the show? Email [email protected] and get details.

Culinologist Webb Girard has a varied background in food product development and manufacturing. From dried meat to crackers to fresh pasta, Webb has survived his share of "death by iteration" and manufacturing nightmares. Now that he's a developer and project manager with Culinex, he has the opportunity to expand his portfolio in clean label product development and mentorship of the Culinex interns and new culinologists.

Want to join the conversation? Sponsor the show? Email [email protected] and get details.

Listen here.

Master's Degree in Food Science at Oklahoma State University candidate Deepak Kumar Duraivelu Rajmohan reached out to PeasOnMoss through LinkedIn. He had heard the Culinology episode with Chef Barton Dewing and thought it was very informative about the food manufacturing industry. Over the past few months, he has interviewed over 50 professionals in the industry, asking them for advice about getting into the product development field and about skills that would distinguish him. In our interview we talk about mentorship, how and why he has reached out to so many professionals, and about his upcoming internship and why he felt it was vital to do one before entering the workforce. At OK State University, his research broadly focuses on flavor modification and organoleptic enhancement of Spirulina protein.

Want to join the conversation? Sponsor the show? Email [email protected] and get details.

The Research Chefs Association 20th Annual Conference and Culinology Expo was held in Puerto Rico, and it was a great success! Even though it was a further trip for some of the members, we still had over 800 chefs, product developers, and professionals attend. Multiple cooking competitions, including the first ever food-waste competition, were held at the student and professional levels. Top notch educational sessions covering topics from emerging food trends and cutting edge technology were presented.

I sat down with a few of the members and leaders, including Pinnacle Foods' Chef Christopher Posner and Cherilyn Whitehouse, Tyson Foods' Dr. Jason Behrends (new RCA President), and Pecan Deluxe Candy Company's Chef Kami R. Smith (RCA Director of Membership) to get their thoughts about the conference and why they love it.

I also chatted with Allan Hancock College's Culinology Program Coordinator Christine M Bisson about a crowdfunding effort she's doing to spread the word about Culinology on her college's campus. The funding campaign ends on April 17, so get donating! https://crowdfund.hancockcollege.edu/?cfpage=project&project_id=14477&t=1490665928

Finally, this year, I received a President's Award for the podcast efforts and for featuring the research chefs of the RCA. Want to join the conversation? Let me know if you have some R&D advice to share or are interested in becoming a sponsor.

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Research chef Anne-marie Ramo brings her sharp witty humor to the bench as an R&D consultant and took some time to share her story with us.

Anne-marie started off in the culinary world and has taught cooking classes and written school food menus. After spending years at Aidells sausage perfecting the ultimate BBQ and becoming an expert in how sausages are made, Anne-marie moved back to Seattle and joined the Culinex team. As both a product developer and project manager, Anne-marie was involved in the operations and internship management.

When we recorded the episode, she was working as part of the Culinex team, but she'll soon be heading out on her own.

Find out why it took years to make the ultimate BBQ and why she doesn't really think she nailed it. Get in touch with Anne-marie at [email protected]

Check out her coming business at The Emancipated Kitchen

Want to join the conversation? Sponsor the show? Email [email protected] and get details.