PeasOnMoss Podcast

Today's Guest, Jessica Coon, works at Texas Food Solutions, the first company in Houston, Texas, providing commercial High Pressure Processing (HPP) tolling to Southeast Texas and Louisiana. We re-met at a recent trade show and started chatting about the pros and cons and myths of HPP, and it occurred to me that we should have recorded the discussion. So, I invited Jessica to join the show and tell us all about the technology as well as detail her journey from the restaurants to this seemingly high tech processing method. She and I started talking about Imposter Syndrome as well, because as a chef, a female, and a technical expert, she has caught herself with some negative self talk before. I really appreciated her mantra and understanding how to address it.

Get in touch with Texas Food Solutions - they do contract R&D nationwide and are centrally located.

- Facebook:@Texasfoodsolutions - Instagram:hpptestkitchen - Twitter:@HPPTestKitchen

This podcast is brought to you by TraceGains. Supply chain data management at your fingertips. Join them and sponsor this podcast, bringing product development insights to the podcasting world.

Being a research chef and food scientist is a unique combination, and it could be easy to let the negative internal voice make us feel like we aren't good enough. Imposter Syndrome is a strong feeling that the American Psychological Association describes as feelings of fraud and a "specific form of intellectual self-doubt." I have asked several of my podcast guests about how they deal with their own imposter syndrome, and the answers received are always great suggestions for addressing our own. Check out how Jessica addresses it with confidence.

This podcast is brought to you by TraceGains. Supply chain data management at your fingertips. Join them and sponsor this podcast, bringing product development insights to the podcasting world.

Chef Karl Marsh is no stranger in the Research Chefs Association, having logged nearly twenty years as an active research chef and serving on the certification commission for the past two years. Now as the chairman of the certification commission, Chef Karl is leading the charge to improve the exam, refocusing both the CCS and CRC exams to emphasize culinology knowledge while also vetting the experiences of the food scientists and chefs. Together with the committee volunteers and the certification management team led by Elizabeth Dombrowski, the commission is reviewing exam qualifications, certification renewal processes, and supporting the members who have earned the certifications. Go to the RCA homepage and click on "grow" to get information about the certification.

In addition to his volunteer work, Chef is also a research chef working with Freshly, a ready-to-eat, single-serving meal service delivered to your door. Chef Catherine Proper is credited for getting Chef Karl to come to Freshly, and we spend a little bit of time talking about her impact on both our career growth.

This episode is brought to you by Icon Foods - non-sugar sweetener solutions for your sugar reduction needs. Iconfoods.com

Chef Karl is becoming the face for the Research Chefs Association certification commission, and he was part of the team who rewrote the exam this year, updating the questions and making them even more relevant and representative of a culinologist's experiences.

He shared 3 main bullets about himself, and they're reflective of how his career has grown.

1. I have a passion for developing healthy meals and really enjoy the challenge that accompanies it. 2. I am a passionate about certification through the RCA and I am happy to help anyone in the process. 3. I would not be where I am today in my career and life without the RCA and my certification. Next week, you'll hear how the RCA has helped him build his career, and credits former Research Chefs Association President Catherine Proper for demonstrating just how close-knit the professional network is. This podcast is sponsored by Icon Foods. Natural sweetener solutions for businesses of all sizes.

This is a really special episode for folks who have been listening to the podcast for a few years. Deepak Rajmohan was a season two guest while he was studying his masters of food science at Oklahoma State University.

He had shared how he reached out to over 200 professionals on LinkedIn and spoken with over 50 to learn about the industry and to get some advice.

Fast forward two years, and Deepak had graduated and worked for Danone in the Happy Family Organics group.

We reconnected at the American Food Innovate Summit - a surprise reunion for us both - and scheduled a podcast catch up.

Since that meetup, though, Deepak has taken the plunge into entrepreneurship and has moved home to India.

In this episode, Deepak reflects on his journey so far and gives some hints about his early stage research. He also talks about US vs Indian food industry, functional ingredients, and the receptivity to his bringing his culture to his workplace with ideas for innovation. This was such a fun episode to record with Deepak, and he'll definitely be back.

This podcast is sponsored by Bell Flavors & Fragrances. From sweet to savory, they've got you covered.

This was a fun and special episode to record with a returning Season 2 guest - Deepak Rajmohan. We connected when he was studying his master's of food science at Oklahoma State University, and we caught up at the American Food Innovate Summit in Chicago. He talks about why he chose to come to the US to study and what he has observed about the attitudes towards food between India and the US. We cover functional food, ayurvedic medicine's influence on food, and international flavors in this preview.

Tune in next week for the full episode.

This podcast is sponsored by Bell Flavors & Fragrances. From the exploration of new taste sensations, to the creation of memorable fragrances, to the enhancement of health through botanical extracts, Bell Flavors & Fragrances is your competitive advantage.

Today's guest is Director of R&D for La Terra Fina, Dan Howell. We met at the 2019 American Food Innovate Summitin Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk about emotional intelligence and how building strong friendships in a company and a project team leads to better product development.

I was so intrigued, and Dan joined me on the show to elaborate on several of the insights he and Stephanie shared. He also chatted about how he annoyedhis way into an internship at Mattson, and how his policy of being completely honest about his experience and his company's needs have led to his career success.

As the chair of the American Food Innovate Summit, he gets to open for several of the talks at the event. When registration opens for the US summit, I'll share the link. This year, we'll also be featuring several of the 2019 speakers on the podcast, so stay tuned.

This podcast is sponsored by Icon Foods. For more than 15 years, Icon Foods has helped hundreds of manufacturers transition to healthy, alternative sweeteners and clean label sugar reduction. Their in-house expertise can create custom solutions specifically for your product!

Today's guest is Director of R&D for La Terra Fina, Dan Howell. We met at the 2019 American Food Innovate Summitin Chicago, the organization for whom he is the chair person. He and his sales & marketing colleague Stephanie Robbins gave a talk about emotional intelligence and how building strong friendships in a company and a project team leads to better product development.

I was so intrigued, and Dan joined me on the show to elaborate on several of the insights he and Stephanie shared. He also chatted about how he annoyedhis way into an internship at Mattson, and how his policy of being completely honest about his experience and his company's needs have led to his career success.

As the chair of the American Food Innovate Summit, he gets to open for several of the talks at the event. When registration opens for the US summit, I'll share the link. This year, we'll also be featuring several of the 2019 speakers on the podcast, so stay tuned.

This podcast is sponsored by Icon Foods. For more than 15 years, Icon Foods has helped hundreds of manufacturers transition to healthy, alternative sweeteners and clean label sugar reduction. Their in-house expertise can create custom solutions specifically for your product!

Chef Mark has a colorful origin story, starting as a dishwasher when he was 15 and then spent the last 24 years growing his skills as a chef - graduating from the CIA in Hyde Park- and coming over to R&D with Burley Foods. Burley Foods represents about 45 ingredient manufacturers, so Chef Mark spends his day helping find solutions for customers leveraging the ingredient resources he has. He joined us on the podcast today to tell us about his journey and what he would do with a can of beans today.

This podcast is sponsored by Bell Flavors & Fragrances. Find out how they can help with a variety of flavor needs, from sweet to spicy to savory.

Chef Mark Chura is from Burley Foods and is responsible for sending some listeners and new friends to the podcast - in fact, I met a new scientist at the American Food Innovate Summit in Chicago in February because she had been keeping a look out for me because he had shared the podcast with her.

Chef Mark has a colorful origin story, starting as a dishwasher when he was 15 and then spent the last 24 years growing his skills as a chef - graduating from the CIA in Hyde Park- and coming over to R&D with Burley Foods. Burley Foods represents about 45 ingredient manufacturers, so Chef Mark spends his day helping find solutions for customers leveraging the ingredient resources he has. He joined us on the podcast today to tell us about his journey and what he would do with a can of beans today.

This podcast is sponsored by Bell Flavors & Fragrances. Find out how they can help with a variety of flavor needs, from sweet to spicy to savory.