PeasOnMoss Podcast

Product Developer Chef Christine Murnaghan is like the Q behind James Bond, and she helps new and developing artisinal food brand owners transition their recipes from delicious home recipes to scalable formulas as well as providing an innovative perspective to existing food companies. In her spare time, she also has her own entrepreneurial streak and serves oysters in the summers at the farmers market.

If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a few sponsors would keep the show going.

Got a business to share or tips for successful R&D? Be a guest on the show. Email [email protected] for details.

Ingredient: Unveiling the Essential Elements of Food Author Ali Bouzari has a strong identity of being both a experienced chef and PhD food scientist, but he doesn't feel like Dr. Jekyll or Mr. Hyde. Rather, he draws from both worlds and has crafted his own identity as a culinary scientist. Join us for an encore appearance with Ali as we talk about fine dining, well-designed food product development experiments, and what he has in his pantry at Pilot R+D.

Check out Ali's book at your local bookstore and online.

Creating a product and need a restaurant/food manufacturing eye? Check out Pilot R+D and meet their talented staff at http://www.pilotrd.com/

If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a few sponsors would keep the show going.

Got a business to share or tips for successful R&D? Be a guest on the show. Email [email protected] for details.

Welcome to Season 2 of the podcast!

Stella Culinary and Freeculinaryschool.com founder Chef Jacob Burton has gone back to restaurants - as the Executive Sous Chef of a new hotel in Reno, NV. He sat down with us to talk about his work and what he's excited about. In our conversation, we talk about the operational and financial responsibilities of chefs and how the mentality is what sets them apart from talented cooks. He busts myths about leaving your current industry to open a restaurant and the costs - financial, mental, and personal - that will affect your business. This interview isn't for the faint of heart, and it is packed with information.

Check out Chef's website at www.stellaculinary.com

If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a few sponsors would keep the show going.

Got a business to share or tips for successful R&D? Be a guest on the show. Email [email protected] for details.

Chef Catherine Proper has been a lifelong member of the Research Chefs Association after joining during her college years. After serving on several volunteer leadership committees while also progressing her career, Chef Catherine has a deep understanding of the legacy of the organization and a keen eye on the future.

She joined us in this final Culinologist-focused podcast to share how Puerto Rico was chosen as the locale to celebrate our organization's 20th anniversary and what she's looking forward to at the event.

Conference is March 14-17, 2017.

Find out about the RCA and Culinology at http://www.culinology.org/

Register for the RCA Conference here: http://www.culinology.org/p/cm/ld/fid=1174

- early bird pricing ends Jan 13

- Advanced Registration ends Mar 6

Kimberly will be recording some interviews there, so if you're interested in being a guest on the show, just send us an email at [email protected].

If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series - PeasOnMoss or The Culinologist.

We'll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together.

www.peasonmoss.com

The BlueCart app justifies having your cell phone on the line and in the walk-in, and now you don't have to keep track of a clipboard and pen nor deal with bad handwriting and remembering to place your purchase order message to some sales rep's voicemail. Founders Jagmohan Bansal and Konstantin Zvereff recognized a big gap in efficiency when it came to restaurant management of inventory and purchase orders. After stints overseas and observing multi-location chain restaurants nationwide, they realized that they could support BOH management by streamlining purchasing across different vendors and brands. Konstantin joins us on PeasOnMoss to share the development of the concept from MBA class assignment to tech start up in Redwood City, CA, and why chefs won't have to worry about whether a PO was placed on time for that weekend's menu.

Founder of Culinex, Certified Research Chef Mark Crowell's interview was packed with wisdom and insight about growing an independent consultancy for research and development. I selected a portion of his interview to share again, because it was one interview that really changed how I looked out over my career future and considered my next, next steps.

Find Culinex at www.culinex.biz.

If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series - PeasOnMoss or The Culinologist.

We'll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together.

www.peasonmoss.com

Chef Barton Dewing's interview was packed with incredible information, and I wanted to share a section that we removed from his Culinologist interview due to length. It was packed with wisdom that I implemented immediately in my work, and it resulted in a different perspective on R&D projects. The mis en place required to be successful in development of products is essential, and projects fall apart very quickly if contingency planning isn't conducted at the beginning of the project.

If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a few sponsors would keep the show going. You can specify if you want to support the podcasting effort in general or support a specific series - PeasOnMoss or The Culinologist.

We'll be back with Season 2 of the PeasOnMoss podcast shortly with more interviews and a deeper dive into the mis en place that makes food business entrepreneurs successful and launches products in development. That is, after all, why the blog and podcast are called PeasOnMoss. PeasOnMoss, because mis en place made me sound like I had it all together.

www.peasonmoss.com

Over Halloween weekend, creative thinkers and inventors from different business sectors gathered in San Francisco at the Food Hackathon to answer this year's theme question: "How can we support parents in effortlessly guiding their children to establish healthier eating, drinking, and lifestyle habits?"

Teams were formed, ideas were brainstormed, and concepts were pitched.

Meet the team of food science students, entrepreneurs, and RCA member (and the Student Committee President!) share their experience, what their product concept was, and what they plan to do with the prize money.

ZombEats team members on the show:

Kaitlin Mogentale, founder and owner of Pulp Pantry, Los Angeles

Hailey Zhou, co-founder of the FoodInno Symposium and UC Berkeley student

Philip Saneski, president of the RCA student committee and founder of The Culinologist blog

Keep an eye out for these awesome up-and-comers. They're going to change the world.

Get involved - now accepting sponsorship of the podcast and blog. www.peasonmoss.com

Like the show? Rate us on iTunes and Stitcher so we can climb the ranks!

Chan Seattle is located in the courtyard of the Inn at the Market, and is Seattle's only Korean Gastropub. It is Chef Heong Soon Park's second restaurant, with the established cafe Bacco being his introduction to food business ownership and professional cooking. While many food businesses fail, especially when the principal owners are not themselves from the business, Chef Park doubled down and attended culinary school while also running the cafe. All that hard work paid off, and he opened Chan in 2012 and earned a Rising Star Award in Sustainability from Star Chefs in 2015. Chef also opened Tray Kitchen in the Fremont neighborhood, but the ambitious farmer-driven menu required so much on-the-fly recipe development that he opted to focus on his current businesses and his growing family. Hear his origin story and how his perseverance has made Chan a staple in the Market and is routinely listed among must-see restaurants in Seattle.

We are connected to Chef Park through Jason Price at Plain Pig PR.

Visit Chan when you're in Seattle and find out why Chef differentiates his cuisine from Korean Banchan food.

http://www.chanseattle.com/

http://www.plaidpigpr.com/

Like our show? Rate us on iTunes and Stitcher and or us a comment at www.peasonmoss.com. Really like our show? Sponsor us and help us keep the show on the air. Please share with your friends, too!

Culinologist Maxwell Fluck is a graduate of Southwest Minnesota State University's Culinology program, and he works as a culinary technologist at OSI Group. From working with meat seasoning blends to providing solutions for customers, Maxwell's days are different every day. His journey has featured some great internships and mentorship, and those experiences have begun shaping him into the technologist he is today. Find out why he's obsessed with sous vide machines and why you'll think of him next time you see an advertisement for a Joule or Sansaire.