My Food Job Rocks!
311 episodes - English - Latest episode: about 1 year ago - ★★★★★ - 75 ratingsThere is very little awareness of what the people in the food industry actually do. This stems back to the lack of knowledge and awareness of the range of degree courses and programs available that will equip them for a career in food.
My FoodJobRocks! by Adam Yee is the first podcast of its kind that allows listeners to hear directly from people who are in the food industry and have a passion for what they do. They share how they became involved in food and describe what it is they do, plus a few more fun questions just to keep things entertaining. Listen to them here, and stay tuned for a new episode every Monday.
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Episodes
Ep. 059 - The Twists and Turns in the Life of Food with Michael Kalanty, Author of How to Bake Bread and Consultant
April 03, 2017 07:00 - 46 minutes - 53.7 MBToday we feature Michael Kalanty, who is a man of many talents. And you learn why that’s the case. This interview is very well, timeline heavy. You learn step by step and the twists and turns between being an architecture student, chef, pastry chef, bread author, and lastly, consultant. You will learn the key points on how these happen and the catalysts that make Mike what he is today. What I love in this interview is the twist and turns throughout his life. I really dug in deep on his c...
Ep. 058 - Catalyzing Critical Thinking with Sherrill Cropper, Bakery Formulation Specialist at Red Star Yeast
March 29, 2017 07:00 - 41 minutes - 47.2 MBThis was a cool connection. A graduate student from Texas A and M, contacted Katie Lanfranki and Sherrill Cropper. They did a small little interview about the different perspectives between going to graduate school and not going to graduate school. I find this so cool! Not only did people get value from the podcast, but Katie was able to benefit from it as well! I love this! So Katie asked Sherrill to be on the show. Of course, I accepted. Sherrill holds a PhD in Grain Science in Kansas St...
Ep. 057 - Swimming in Broth, Tomatoes, and Doritos with Jaime Reeves, R+D Group Manager at Del Monte Foods
March 27, 2017 07:00 - 44 minutes - 50.5 MBToday we have Jaime Reeves, R and D Manager for Del Monte Foods. Funny story, I think I might have actually met her as an undergraduate. Jaime brings a ton of knowledge as she has developed products for huge companies and well, she has some interesting stories to tell. Jaime is a high energy, positive woman, and such a huge vat of knowledge. Her child-like enthusiasm is just so refreshing. If you are a food scientist, I highly recommend this interview because she gives such great advice o...
Ep. 056 - Learning to Cook in Corporate with Kimber Lew, R and D Coordinator at La Terra Fina
March 22, 2017 07:00 - 46 minutes - 52.9 MBToday’s episode is with Kimber Lew, R and D Coordinator at La Terra Fina. They make quiches and dips. Kimber is a graduate from UC Davis and is pretty involved in her chapter at Northern California IFT’ section. The biggest highlight in this interview is Kimber’s experience with research chefs in her previous company. They taught her not only how to cook, but to taste which I think all product developers should know how to do. It sure has helped Kimber progress in her career. Other tha...
Ep. 055 - Balancing Work and Graduate School with Joceyln Ngo, R+D Food Scientist at Day-Lee Foods
March 20, 2017 07:00 - 42 minutes - 48.2 MBToday I interview my friend and alumni Jocelyn Ngo to the podcast and we get to talking about dreams and ambitions, and the like. Jocelyn and I go way back. I knew her as a high energy stranger back at freshman orientation! Throughout the years, she was also very involved in Cal Poly, rising in the ranks of the food science clubs, doing product development competitions, even being on IFTSA’s board. Jocelyn's a hard worker, and a big part of this episode is about dealing with graduate sch...
Ep. 054 - Combining Sushi and Team Building with Kaz Matsune, Owner of Breakthrough Sushi
March 15, 2017 07:00 - 41 minutes - 47.3 MBToday we ahem, dive in the world of sushi Kaz works at Breakthrough Sushi, where hosts special classes, caterings, and team building events where he teaches people how to make sushi. Kaz’ innovative sushi concept is awesome and he really takes the time to teach his guests the art of sushi, and then let them do it, and then let them eat it! I actually crashed in one of his classes at Miele, or Rochelle Boucher’s place in San Francisco! All I can say is, Kaz is very tall! This episode is...
Ep. 053 - A Food Media Diet Plan with Rachel Cheatham, CEO of Foodscape Group
March 13, 2017 07:00 - 55 minutes - 63.3 MBIn this episode, we have Rachel Chetham, the CEO of her own consulting firm, The Foodscape Group. She combines media, policy, and nutritional sciences to make an amazing food communication platform. This episode is a bit different, one.. because I messed up the audio, Apparently, I had to move my audio equipment halfway through the interview and recording on my end just stopped working! I panicked for about 5 minutes. However, Rachel’s content saved the day. Since Rachel’s answers were so ...
Ep. 052 - The Life of a Food Marketer with Eric Dunn, Director of Marketing & Innovation at Nutrifusion
March 08, 2017 08:00 - 42 minutes - 48.2 MBToday we dive in the life of food sales and marketing expert, Eric Dunn, who is the director of Marketing and Innovation at Nutrifusion, a patent-pending super fruit and vegetable powder. Sales and Marketing have always interested me. In college, it wasn't really talked about yet, but if you're in product development, it's half the battle! Sales and Marketing is the lifeblood of a company and paired with a great product, it becomes an unstoppable force. I really enjoyed this interview with...
Ep. 051 - A Pet Food Perspective with Seronei Cheison, Global Ingredient Innovation Leader at Mars Global Petcare
March 06, 2017 08:00 - 43 minutes - 49.9 MBWelcome to the My Food Job Rocks Podcast with me, Adam Yee, where we showcase amazing food jobs and interview the passionate people who drive the industry forward and this is episode 51! We have a special guest for you today. A top scientist at an amazing food company who’s had an amazing journey. He grew up in Nandi, a district in Kenya, went to China for graduate school, and now lives in Germany! Or as he says it, made in Nandi, formed in China and refined in Germany He’s a pet food sc...
Ep. 050 - What I Learned From CEO's
March 01, 2017 08:00 - 33 minutes - 37.8 MBKey Takeaways How leaders use family as a support network How to not only innovate, but how to introduce new ideas Should you incubate or join a mastermind if you choose to start on your own? Other Links Pina Romolo, CEO from Pico La Cucina Rohini Dey, Founder from Vermillion Naz Athina Kallel, CEO from Save Good Food Crystal MacKay, CEO from Farm and Food Care Lisa Tse, CEO from Sweet Mandarin Mike Hewitt, CEO from One Haus Raf Peeters, CEO from Qcify Ali Bouzari, CSO from P...
Ep. 049 - The Quality Technology Industry with Raf Peeters, CEO of Qcify
February 27, 2017 08:00 - 43 minutes - 49.8 MBToday I have Raf Peeters who owns his own quality technology company. These guys basically solve problems on the quality control realm of things Here’s a quick bio on their company Qcify is a young and dynamic company built by an enthusiastic group of industry experts. For many years our founders have worked closely with food processing companies in the fields of automation and imaging technology. Our team has bridged the gap between the technological wonders of Silicon Valley and the ...
Ep. 048 - From Chef to Recruiting Chefs with Mike Hewitt, CEO of One Haus
February 22, 2017 08:00 - 32 minutes - 36.8 MBI had the opportunity to talk to the amazing Mike Hewitt who runs his own chef recruiting agency. They are Hospitality Recruiters specializing in dining room, culinary and corporate salaried positions. Mike’s background is kind of cool. He’s worked in the family restaurant, went to culinary school in Switzerland, then moved to the United States for a restaurant job. He then started his own restaurant and then went over to… Human Resources? He does this for a very valid reason, to take ca...
Ep. 047 - How to make an Award-Winning Restaurant, Sauce Line, and Cookbook with Lisa Tse, CEO of Sweet Mandarin
February 20, 2017 08:00 - 46 minutes - 52.9 MBToday we have Lisa Tse, CEO of the Chinese restaurant, Sweet Mandarin in Manchester, United Kingdom… well… she does a lot more than just that. The Tse family has done the impossible: in 12 years, Sweet Mandarin has an award winning restaurant, their own factory making sauces for the Queen of England, and they write best selling cookbooks. This is an interview you don’t want to miss as Lisa really gives you a run down on what makes her brand so successful. The stuff she does is not easy.....
Ep. 046 - How to Be a Private Chef for George Lucas with Rachelle Boucher, Culinary Events Manager at Miele
February 15, 2017 08:00 - 38 minutes - 44.5 MBToday’s guest has been so supportive in our promotional efforts and I love her energy! Culinary Events Manager Rachelle Boucher, is probably one of the most passionate people I know. She really puts 110% percent into her job and you’ll learn throughout the interview all of the interesting experiences she’s been a part of. Before being a wonderful Event Planner at Miele, she was actually a private chef for the one and only George Lucas. If you’re interested in being a private chef, she brin...
Ep. 045 - Why Stories Matter with Crystal McKay, CEO of Farm Food Care
February 13, 2017 08:00 - 33 minutes - 38.7 MBoday Crystal McKay, CEO of Farm Food Care pleasantly converses with us the importance of stories. She’s a farm girl and has worked with food all her life. Her job at Farm Food Care is to really inform the Canadian people about their food system. Kind of what this podcast and foodgrads are doing. I loved talking to Crystal because she really emphasizes how stories are the best way to convey information. Within this episode, you’ll learn a lot of facts such as the “new definition of local”...
Ep. 044 - Lessons on Being Innovative with Alan Marson, Managing Director at New Food Innovation Ltd.
February 08, 2017 08:00 - 39 minutes - 45 MBIn this episode, I introduce Alan Marson, Managing Director of New Food Innovation a sort of… Illuminati? Of the British food system. He and a few other people are really trying to shake up the European food system. Here’s a quick summary from linkedin: "New Food Innovation is consultancy group with over 200 years of industrial experience and skills across all areas of the food industry, having careers in Large Multinationals food producers, Major UK food groups, Major food Ingredients su...
Ep. 043 - An Opportunity with Ugly Food with Naz Athina Kallel, Founder of Eu Herd
February 06, 2017 08:00 - 40 minutes - 46.6 MB"How much ugly and excess vegetables and fruit can 7 local farms and 27 chefs save in 3 months? Over 5000 pounds!" We have another startup for you today. Naz Athina Kallel started Eu Herd, San Diego's first marketplace for ugly food. Naz shares with us an amazing story, she decided to start this company after recovering from cancer treatment and getting a second chance at life, wanted to make an impact on the world. In this podcast, I am a huge believer of sharing stories and I love peop...
Ep. 042 - What a Food Engineer Does with Amit Sinha, Process Innovation Engineer at Watson Inc
February 01, 2017 08:00 - 31 minutes - 36.1 MBIn this episode, we have Amit Sinha, Process Innovation Engineer at Watson, an ingredient company. This company is particularly fun because they products are so innovative. Most of their ingredient capabilities are based off of a specific need in the market. If you go to any food science based expos like IFT or Supply Side West, you gotta check out their booth. A giant, white, two story booth and they al;so have great notebooks. This is a fun episode because you get to learn the magic of f...
Ep. 041 - How Soda Works with Haley Richardson, Associate Scientist at Dr. Pepper/ Snapple Group
January 30, 2017 08:00 - 25 minutes - 28.7 MBWe are back to our regular show where we interview amazing food jobs. This next batch of episodes are some unique ones, and I think I’m getting better at asking questions maybe. Today we have Haley Richardson from Dr. Pepper/ Snapple Gorup talking about well, being a soda scientist. Have you ever wondered how Soda is made on a bench top? Or how new flavors get idealized? This episode explains all of that. We also geek out about the perfect steak and the show Unwrapped. Key Takeaway...
Ep. 040 - 10 Lessons From The Graduate Student Series
January 25, 2017 08:00 - 35 minutes - 40.4 MBWe wrap up all 8 episodes of the graduate school series with a jam packed episode of amazing takeaways and pratical advice about graduate school. Most of this episode is a recording from the scripts below: 10 Things I Learned From Interviewing Graduate Students (Part 1) 10 Things I Learned From Interviewing Graduate Students (Part 2) on Thursday The Ultimate Graduate School Timeliine is posted here
Ep. 039 - [Graduate Student Series] Different Major, Same Food Enthusiasm with Eleni Galata, Graduate Student at University of Missouri
January 23, 2017 08:00 - 44 minutes - 51.1 MBWelcome to the My Food Job Rocks Podcast with me, Adam Yee, where we showcase amazing food schools and interview the passionate people who drive the industry forward and this is episode 39! First I gotta say, welcome home This is out final interview for the graduate series and I wanted to interview someone kind of different. Though most of our interviewees are Food Science related in some way, I wanted to get somone a bit different. Eleni Galata studies Agriculture Communications at the ...
Ep. 038 - [Graduate Student Series] Applying to a Foreign University with Fiona Salim, Graduate Student at Wageningen University
January 18, 2017 08:00 - 34 minutes - 39.1 MBToday’s guest is an old classmate back in the college days and I actually met her at a Chinese college club. Fiona Salim came from Indonesia, studied at San Luis Obispo, got an awesome job at Bakersfield, California, and now is in the Netherlands’ getting an advanced degree. When I heard she was in another country, I had to ask her to be on the show. And the information that you’ll get from this one is very valuable. Because Fiona applied to both United States and European schools, you...
Ep. 037 - [Graduate Student Series] From India to the United States with Deepak Kumar, Graduate Student at Oklahoma State
January 16, 2017 08:00 - 31 minutes - 36.3 MBAlright guys, I hope you enjoyed Ireland, now let’s go to India… and then back to the United States. For our graduate student series, we have Deepak Kumar, who came from India to do graduate school. I really wanted to get an international student who came from a foreign country to the United States because, well, you see them a lot. Deepak is also just getting a masters degree which might interest some of you guys who don’t want to go all in for a PhD. In this episode, we really hone in...
Ep. 036 - [Graduate Student Series] A European Perspective with John Gleeson, Graduate Student at the University College Dublin
January 11, 2017 08:00 - 43 minutes - 49.5 MBVery jolly guest we have this time. John Gleeson lives and studies in Dublin, Ireland and has been all his life. What I found amazing about his accomplishments is his involvement in the IFTSA board. I think it’s important to get a perspective on how other graduate schools work, especially out side of the United States and John explains the differences very well. Throughout this interview, we have a great discussion about communicating what we do as food scientists and John does an amazin...
Ep. 035 - [Graduate Student Series] Why Work Experience Matters Here with Audrey Girard,
January 09, 2017 08:00 - 29 minutes - 33.5 MBAnother episode of our graduate student series and this week, we are featuring Audrey Girard, who is doing her PhD at Texas A and M. Audrey does an amazing job talking about her prior experiences and she had three different internships before deciding to go to graduate school. Also, she gives awesome book recommendations like Lab Girl and The Man Who Fed the World. These are definenelty on my ever growing book list. Enjoy another graduate student’s perspective. Do you see a trend so fa...
Ep. 034 - [Graduate Student Series] Escaping Monotony with Caroline Campbell, Graduate Student at NC State
January 04, 2017 08:00 - 38 minutes - 43.9 MBThis is our second interview for our Graduate Series and we bring you another great graduate student who is in her final year of graduate school. Caroline Campbell’s interview gives some great, actionable tips on how to start your graduate process and this can be found on our new writing project, the Weekly Stew. The title is “Actionable tips on researching graduate school”. Caroline also does an amazing job talking about why she went to graduate school and this might resonate you in that ...
Ep. 033 - [Graduate Student Series] The Amazing Graduate Race with Amy DeJong, Graduate Student from University of Wisconsin - Madison
January 02, 2017 08:00 - 37 minutes - 43.2 MBThank you for joining me for the first episode of the Graduate Student series and we’re kicking it off with a bang with a friend of mine that I kinda knew at my time in undergraduate. About Amy DeJong Amy DeJong is a PhD candidate in food science at the University of Wisconsin- Madison. Her work focuses on understanding phase transitions of sugar –free sweeteners in confections. Amy earned a BS in Food Science from the University of Wisconsin in 2012 and has been an active member of IFT...
Ep. 032 - The Power of Plants with Ken Botts, Food Policy Manager for the Humane Society
December 26, 2016 08:00 - 46 minutes - 53.2 MBToday’s guest is Ken Botts, the Food Policy Manager at the…Humane Society? So I believe that Ken’s job title is very misleading. I would call him more like a food service plant protein expert. He lead a a team and travels all over the United States implementing plant based proteins into food institutions. For example, his team works with chefs in schools, amusement parks, and even the military to educate and create amazing menus that use plants. In this episode, you’re going to learn e...
Ep. 031 - Food Safety Auditing with Tiffany Lau, Retail Food Safety Auditor for the NSF
December 19, 2016 08:00 - 43 minutes - 50.2 MBI’m so happy to introduce Tiffany Lau, a friend I knew from Cal Poly. We actually graduated together, and from time to time, we catch up. Though before this interview, it’s been a while. Anyways, very excited to have Tiffany on the show because she has experience with a very important, but not really well talked about part of the industry. She is the first guest to focuses on a very important part of the industry: food safety. Working as an Auditor for the NSF, she goes and does audit...
Ep. 030 - Should You Go To Graduate School?
December 12, 2016 08:00 - 23 minutes - 26.8 MBSome housekeeping items: - We're going 2 times a week! Check out a new episode every Monday and Wednesday starting January 2nd! - On January 2nd, we will be creating an awesome new series called the Graduate Series. You can check it out at myfoodjobrocks.com/graduate Key Takeaways Hear me pronounce words wrong like existential crisis My story about applying to graduate school 5 reasons why you should apply to graduate school anyways See what we're launching in January Is Graduat...
Ep. 029 – Owning a Restraurant and Empowering Women for Culinary Leadership with Rohini Dey
December 05, 2016 08:00 - 29 minutes - 33.4 MBWe have an amazing guest today, Rohini Dey is an inspiring woman, who not only owns a very successful restaurant in New York and Chicago, but also spearheads a great scholarship program for aspiring women in the culinary field. We are also proud to announce the Women in Culinary Leadership Scholarship and encourage you to apply. Click here for the link. About Rohini Dey, Ph.d. A leading restaurateur, proponent of Indian cuisine with her unique Latin twist across Vermilion Chicago and ...
Ep. 028 - Expert Part-Time Food Blogging with Jessica Gavin, Sr. Research Scientist from Nutralite
November 28, 2016 07:55 - 53 minutes - 60.8 MBEnter to win $500 dollars at Jessica Gavin's contest. Click Here! Today we have an amazingly bubbly guest. Jessica Gavin is a Sr. Research Scientist for Nutralite, which is a division of Amway. She’s been there for about 9 years which I find absolutely amazing. What’s also super cool is that Jessica has her own food blog at jessicagavin.com which has amazing pictures and recipes. Her blog is one of the most professional food blogs I’ve seen as someone who is a food scientist. More impo...
Ep. 027 - The Macaroon Buisness with Pina Romolo, CEO of Piccola Cucina
November 21, 2016 08:00 - 29 minutes - 33.3 MBWe have another great small business this episode. Piccola Cucina is an Italian bakery that focuses on Italian baked goods such as macarons and focus on using almonds in their mix. In this episode, you’ll learn about the different varieties of Macarons, how important it is to maneuver and adapt in the food industry as a small player, and some amazingly good resources and advice from the CEO herself. I always appreciate having small businesses on the podcast and we have a few more com...
Ep. 026 - Tis' the Seasoning with Stephanie Ronquillo, Food Scientist at Newly Weds Foods
November 14, 2016 08:00 - 43 minutes - 49.8 MBStephanie Ronquillo is a Cal Poly alumni, and perhaps she could be described as one of my first influences in getting me involved in college. She was the ideal academic student. With the 4.0 GPA, president of the food science club, she’s smart. After college, she went straight into industry and works at Newly Weds Foods as a food scientist where her focus is on seasoning blends. In this interview, we focus a good chunk on strategies to make your college experience meaningful, childhood h...
Ep. 025 - A Food Career Around the USA with Russ Nishikawa, VP Business Development at SPI Group
November 07, 2016 08:00 - 36 minutes - 42.3 MBToday’s guest is the Vice President of Business Development for a distributor/ supplier, SPI Group, Russ Nishikawa. What SPI Group does is brokers deals with lesser known ingredients and markets them to customers. A specialized ingredient producer will make deals with distributors for them to market or sell their product. For example, I would have never known about a pea protein from Belgium if it wasn’t for the SPI Group. You don’t hear much about these types of businesses in school, bu...
Ep. 024 - A Passion For Extrusion with Deya Suarez Trujillo, Extrusion Engineer at Beyond Meat
October 31, 2016 07:00 - 41 minutes - 47.5 MBFirst off, I am loving the diversity of our guests recently. From different ages and genders from all over the world! The person we are interviewing today fits into this category. Deya is from Mexico and now works for the ever-trending Beyond Meat, where they produce meat substitutes that actually taste like real meat. If you do some research, their process making it (which is proprietary, and won’t be discussed too much here, sorry folks) is pretty fascinating. You’re going to learn a t...
Ep. 023 - From Military Chef to Industry Chef with Michael Bunn, Sr. Manager of Product Dev. and QA at Sam's Club
October 24, 2016 10:00 - 27 minutes - 31.2 MBDownload Interview (Right Click Save As) For today’s episode, we have Chef Michael Bunn, Senior Manager of Sam’s Club where he takes on a Quality and an R and D role. This guy has an amazing food career. From culinary school in the military, to academia, to being a research Chef, so many things. This guy loves what he does. The RCA loves this dude too. He’s had articles published about him, and Kim also has a great podcast about him as well. Enjoy Chef Bunn’s interview, where we talk ab...
Ep. 022 - Canadian Academia to Australian Industry with Bo Wang, Sr. Technologist From Nu-Mega Ingredients
October 17, 2016 07:00 - 42 minutes - 48.4 MBToday we have a special guest who came all the way from Australia. Bo Wang was born in China, moved to Canada for academia, and now lives in Australia working for the industry. His focus is microencapsulation and works to encapsulate fish oil at Nu-Mega Technologies. Within this episode, he not only talks about his amazing opportunities living in difference contries, but also really digs deep on the difference between academia and industry. Also, let me know if the audio is good or not, ...
Ep. 021 - All About Ice Cream with Darryl David, Consultant at Darryl's Ice Cream Solutions
October 10, 2016 10:00 - 50 minutes - 57.8 MBHave you ever wanted to start your own Ice Cream Buisness? Daryl David is the man for you! His life is 100% ice cream. From starting his own business, to now helping people grow their own, there is no man I know who knows more about ice cream than Darryl David If you want more information on Darryl, check out his website on www.icecreamprivatelabel.com This episode is full of everything ice cream. Ice cream history, ice cream business, ice cream science, and ice cream innovation. Key Tak...
Ep. 020 - Making College Worth It
October 03, 2016 10:00 - 29 minutes - 33.4 MBDownload This Episode Here Congratulations to Alanna, Brian, and Amit for snagging Ali Bouzari's new book! This monologue is about the ways you can maximize your college experience and hopefully prepare you for the future. You can follow all of these rules, or none of them. I'm just distilling my "complicated" college life. Key Takeaways Why you need to be involved in college How to be involved in college Why my best experience in college wasn't food science related What We Talk Abo...
Ep. 019 - From Dietetics to Chocolate with Sarabeth Yeli Marshall, owner of Yellibelly Chocolates
September 26, 2016 10:00 - 36 minutes - 42 MBDownload this Episode Today we have our first food retail business owner! Sarabeth Yeli Marshall has her own chocolate company and she tells us her amazing story of how she got to where she is today. The questions are a little bit different, but this is the side of the industry where anyone can start. We have a few more food business ones in stock and the amazing thing about food buisnesses is that you can start anywhere, any time, with any degree. I hope you find this podcast inspiring...
Ep. 018 Part 2 - The Power of Culinary Science with Ali Bouzari, Author of Ingredient
September 21, 2016 04:58 - 39 minutes - 45.4 MBThis is part two of Ali Bouzari's amazing interview. Find part 1 here: http://myfoodjobrocks.com/018ali/ And don't forget about our giveaway at www.myfoodjobrocks.com About Ali Bouzari As an Iranian Texan, Ali Bouzari grew up with exposure to different cuisines, but most notably, beef over an open flame. His affinity for food and science lead him to become the guy where all the top chefs call him for help on the science of food. After waking up from a nightmare, he googled on his phone, “...
Ep. 018 Part 1 - The Power of Culinary Science with Ali Bouzari, CSO of Pilot R+D
September 19, 2016 02:05 - 28 minutes - 32.3 MBForbes named him 30 Under 30. Zagat did the same. UC Davis wrote an article about him. HIC The Useful Tool and The Culinologist interviewed him. He gave two TED talks and is about to roll out a book. He will now be interviewed for this podcast. His name is Bouzari, Ali Bouzari. He is a Culinary Scientist at Pilot R + D, holding a doctoracte in food biochemistry and having served as a research chef for the Thomas Keller Restaurant Group. His interview with Adam Yee not only inspires many food ...
Ep. 017 - Why Phil believes in the RCA, with Philip Saneski, President of the RCA Student Committee
September 12, 2016 07:00 - 36 minutes - 41.5 MBToday we have Philip Saneski, an inspiring, young, proactive, dude who has recently been working hard to build up the Research Chefs Association Student section. Philip works in an innovative consulting company in San Francisco as an intern, has experience as a pastry chef and, as a student, during the school year, he is involved quite heavily in the Research Chef’s Association (RCA). You might remember the Research Chefs Association or Culinology program in episode 12, where Kim Schaub talks...
Ep. 016- Being on TV and Food Media with Julie Miguel from Daily Tiramisu (and others)
September 05, 2016 07:00 - 34 minutes - 39.5 MBToday, we have a really cool food job. Julie Miguel can be described as a woman who wears many hats and you’ll see in this episode how much she’s involved in. She’s a food stylist, food media expert, recipe developer, has been on TV multiple times on different stations, and her most important job; being a mother. So this is a very fun interview and you’ll get a lot of really cool, practical tips for how to improve your food photography and recipe development skills. The most important thing i...
Ep. 015 - Choosing Between Work and Graduate School with Katie Lanfranki, R+D Technologist at South Coast Baking
August 29, 2016 07:00 - 37 minutes - 42.7 MBI promise, this is the last Cal Poly alumni episode for a while (at least until episode 25)! But I gotta tell you about Katie Lanfranki. Katie is currently a Research & Development Technologist at South Coast Baking, Co. She is one of the most supportive, proactive people I’ve ever met. Katie’s a very inspiring person and she is super knowledgeable. In this interview, you’re going to see just how passionate and excited she is in her job. One of the most valuable pieces of information I’ve fo...
Ep. 014 - Professor, Entrepreneur, Philanthropist with Dr. Tom Neuhaus, Owner of Mama Ganache Chocolates (and more)
August 22, 2016 07:30 - 36 minutes - 41.7 MBDo you remember episode 2 and episode 11? Both Trevor Fast and Andrea Zeng took this dude’s chocolate class and were even promoted to work in chocolate production on campus. Today, we’re interviewing a man who has been enamoured with food all his life. He was our professor at Cal Poly, he owned and owns bakeries and chocolate shops, and he spends his time donating chocolate-making equipment to Africa. This man is the one and only: Dr. Tom Neuhaus. If you would like to listen to more of our e...
Ep. 013 - Bakers Dozen with Adam Yee, Product Developer from Isagenix
August 22, 2016 07:00 - 25 minutes - 28.6 MBSo this interview was from a deal I made with Taryn Yee. I interview her… and then she would interview me. Ideally, I should have made this episode number 5, right? Why should I wait for episode 13? Well, my birthday is January 13th, a baker’s dozen has 13 of something, 13 is an unlucky number? Whichever explanation your prefer, I’ve decided to use my interview for episode 13. Here’s my point of view from my perspective. Taryn Yee asks some pretty funny questions in this one. If you would li...
Ep. 012 - On Being a Research Chef with Kimberly Schaub, Innovation Manager at Lundberg Family Farms
August 15, 2016 07:00 - 42 minutes - 48.6 MBSo last week, I interviewed Andrea, a Food Technologist working for Lundberg Family Farm, and today, I’m interviewing someone from there too - her boss, a Product Developer and Research Chef at Lundberg! What are the odds? And the meeting between her and I was a completely different scenario as well. It started when I joined Podcaster’s Paradise to jumpstart my Podcasting experience and I saw a poster who looked familiar. I might have seen her on Linkedin actually. I clicked and she worked fo...
Ep. 011 - Cooking and Science with Andrea Zeng, Food Technologist from Lundberg Family Farms
August 08, 2016 16:00 - 25 minutes - 29.7 MBToday I interview Andrea Zeng, long time friend, some time rivals. This is a great episode about choosing between culinary school and a degree in food science. Note that you can always have both (as you will find out in a future episode!). We're going to be talking about a lot of cool food science terms like enzymes and retro-gradation. Hang on!! If you would like to listen to more of our episodes, make sure to check us out on iTunes. If you like them, we'd appreciate it if you could rate a...