PeasOnMoss Podcast

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PeasOnMoss Podcast

S3E37 Preview: Jonathan Deutsch on the state of culinary schools

Jonathan Deutsch is a professor of culinary arts and food science at Drexel Universityand active...

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S3E36: Susie Bautista explains flavor chemistry

Susie Bautista is a flavor chemist whom I came to know through her blog, www.flavorscientist.com....

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S3E36 preview: Flavor chemist Susie Bautista on aroma and memory

Susie Bautista is a flavor chemist whom I came to know through her blog, www.flavorscientist.com....

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S3E35 Preview: Fora Foods starting with the end user in mind - creating a product for chefs

It doesn't sound mind-blowing to think that you would do a product development project by...

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S3E35: Fora Foods on leveraging the functionality aquafaba

Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues?...

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S3E34: Aseptic processing food safety expert & business developer for Hydrite Chemical Terry Madden

Terry Madden's background is in aseptic and process engineering, but he didn't start in a...

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Bonus: My Food Job Rocks! Podcast founder Adam Yee celebrates 3 years podcasting

  Adam Yee is the founder of the popular podcast and website My Food Job Rocks!, and I have...

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S3E34 Preview: Food safety expert Terry Madden on aseptic processing build-outs

Terry Madden's background is in aseptic and process engineering. He was on the commissioning team...

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S3E33: Chef Michael Oraschewsky brings Bacon Jam to the people

Chef Michael Oraschewsky joined us on PeasOnMoss to chat about bringing spreadable bacon to the...

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S3E33 Preview: Chef Michael Oraschewsky on the learning curve of scaling a recipe from restaurant to retailer

Michael Oraschewsky is the Chef and Co-Founder of TBJ Gourmet. He took a simple bacon jam recipe...

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S3E32 Preview: Andress Blackwell on creating positive disruptions in the industry

Swerve is a delicious natural sweetener that measures cup-for-cup just like sugar! Swerve is made...

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S3E31: Sara Kay from the Specialty Food Association on education for producers and makers in the industry

Specialty Food Association Education and Content Specialist Sara Kay wrote an interesting article...

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S3E31 Preview: Specialty Food Association content curation of such an interesting industry

Specialty food is a category of food products unto its own and the CPGs that provide products for...

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S3E30: Handy Seafood Research Chef Barton Dewing on changing careers and categories

Certified Research Chef Barton Dewing was one of the Season 1 podcast guests and one of the most...

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S3E30 Preview: Research Chef Barton Dewing on the importance of ingredient specification

Certified Research Chef Barton Dewing talks about the importance of ingredient specifications and...

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S3E29: Research Chef Nick Landry on the R&D learning curve and the journey from club to corporate

Chef Nick Landry is an active research chef and is quickly becoming one of the faces for...

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S3E28: Author Shannon Theobald on printing your food and the future of biotech

Shannon Theobald just founded the Biotech + Food = Future Working Group which focuses on the...

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