All episodes

S3E36: Susie Bautista explains flavor chemistry

S3E36 preview: Flavor chemist Susie Bautista on aroma and memory

S3E35: Fora Foods on leveraging the functionality aquafaba

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

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

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

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

S3E33: Chef Michael Oraschewsky brings Bacon Jam to the people

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

S3E32: Swerve Founder Andress Blackwell on creating a sweetener that focuses on stabilizing blood sugar

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

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

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

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

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

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

S3E29 Preview: Southeastern Mills Research Chef Nick Landry on not burning bridges - you never know when you'll go back over them

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

S3E28 Preview: Viscious optimism is Shannon Theobald's secret to not letting age holder back - and she's already published a book to prove it

S3E27: Chef Winston Riley on the term "culinology" and today's research chef career

S3E25: Chef Robert Saia returns and Mrs Chef joins the show - The Center of the Plate is published!

S3E24: Jeff Manning's tough questions about true innovation in the food industry

S3E24 Preview: Got Manning founder Jeff Manning on innovation in the new marketplace

S3E23: So Delicious non-dairy products developer Joshua Smith on conferences and careers

S3E23 Preview: Joshua Smith on why he stays at his current role instead of jumping around

S3E22: Chef Andrew Garrett on the crossover from fine dining to R&D

S3E22 Preview: Chef Andrew Garrett's most difficult lesson

S3E21: Food Heroes Podcast host Katie Jones on growing into being a writer and podcaster

S3E21 Preview: Katie Jones and Kimberly talk about imposter syndrome and how to deal with it

S3E22: Chef Dan Follese on being the roving R&D Chef

S3E20: Seattle Chef-entrepreneur Eric Rivera on creating a popup incubator

S3E19: Alan Reed from the Chicagoland Food & Beverage Network on creating community in food manufacturing and restaurants

S3E18: Returning guest Chef Greg Grisanti on clean label R&D and the future of the industry

S3E18 Preview: Chef Greg Grisanti is super stoked for Louisville and the 2019 Research Chefs Conference

S3E17: The Food Corridor, a restaurant and product incubator, with Rachael Miller

S3E16: Research Chef Chris McAdams' recap of CIA's World of Flavors and some thoughts about food cultural appropriation

S3E15: R&D Chef Chris McAdams on being an Air Force vet, a culinary grad, and landing a career in R&D

S3E14: Chef Farmer Matthew Raiford on giving back, thinking of the next gen, and being a black southern chef

S3E13: Ghirardelli Chocolate R&D with food technologist Andrea Zeng

Preview: Chocolate technologist Andrea Zeng's tips on crossing into a different food category

S3E14: Wendy Lu McGill on insect protein ranching

Preview: What's a Micro Ranch with Wendy Lu McGill

S3E12: Lindsey Wisener on going out on your own and setting high enough business goals

Preview: WiseBev founder Lindsay Wisener on her scariest R&D moment

S3E11: Jessica Goldstein is a problem-solver and brings a unique marketing eye to spice sales

Preview: On being a younger manager but not letting her age hold her back - Jessica Goldstein

S3E10: Robert Saia's Recipe development solutions for chefs on the go

Preview: How ChefLord Robert Saia combines his science and culinary knowledge to answer students' questions

S3E9: How nutrition science, dietetics, and culinary arts are related with Chef-Registered Dietitian Stephanie Green

Preview: Chef Stephanie Green, RDN combines nutrition and culinary to create a busy, fulfilling career

S3E8: Anne Druschitz shows customers how to use Edlong ingredients

Preview: Chef Anne Druschitz talks about flavoring and dairy technology

Special Episode: PeasOnMoss Podcast Live! at the Research Chefs Association Conference

S3E7: Charlie Baggs

Bonus: Charlie Baggs Culinary Innovations offers culinary basics course for RCA Cert Culinary Sci exam

S3E6: Joy Isaacs on networking and career development

Preview: Chef Joy Isaacs, Dir R&D at Kent Precision Food Group on why grades aren't everything

S3E5: John Draz, corporate R&D chef for Ed Miniat on keeping traditional cooking at a large scale

Preview: Ed Miniat's Chef John Draz shares insights about meat science and clean label

S3E4: Chef Ernest Miller on Healthy Fats, food education, and the latest in nutrition research on fat

Preview: Chef Ernest Miller on the myths of saturated fat

S3E3: Mark Crowell

Preview: CuliNex's Mark Crowell on business leadership and dealing with growth

S3E2: Bringing Southern Cuisine to NYC with Matt Lee

Preview: Matt Lee from Boiled Peanuts and the Lee Brothers

S3E1: General Mills' Colby Darling on Chip R&D and how to master a new food category

Season 3! Episode preview: How one Colby Darling stays involved in the culinary world

S2E23: Michael Cheng on Culinology programs and the futures of food science and culinary arts

Preview: Dr. Cheng describes finding "gold nuggets" among his students

S2E22: Why innovation isn't all that inventive and the realities of R&D consulting with Rachel Zemser

Preview: How new are new products these days?

S2E21: Celebrity Chef Robert Danhi on cross-cultural culinary cross-over and enterpreneurship

Preview: How Robert's experience as a celebrity chef led to creating RDCoder

S2E20: Premium kitchen equipment makes all the difference with Miele Demonstration Chef Rachelle Boucher

Preview: Using Miele cooking equipment for cooking food of the future perfectly

S2E19: Extending a chef's career life through corporate R&D with Chef Ethan Posilkin

S2E18: Dr. Darryl Holliday balances academia and consulting in food science

Preview: Dr. Darryl Holliday tells us why you couldn't sell kombucha 50 years ago.

S2E17: The human microbiome with George Roche

Preview: Business opportunities in treating the human microbiome

S2E16: Garlic King Jeff Crace about applying his military background to the food business

S2E15: Steviva's Thom King on sweet talking

S2E14: Oregon State Food Innovation Center program alumna, Other Foods founder Phoebe Smith Buls cracked the nut on tender paleo-diet friendly bread!

Preview: Eat your Veggies! But enjoy life with Brownies, too with Phoebe Smith Buls from Other Foods in Portland, OR

S2E13: How writing a food label for beef jerky led Lev Berlin to create Recipal

Preview: Recipal Founder Lev Berlin - why we're cloud based

S2E12: Graham Kerr, life and focus post television

Preview: Graham Kerr the former Galloping Gourmet

S2E11: ReGrained co-founder Dan Kurzrock on eating beer

Preview: Dan Kurzrock of ReGrained tries to stump Kimberly

S2E10: Revel Kombucha Bar owner Adam Gallegos on creating community around fermentation

Bonus Preview: Adam Gallegos of Revel Kombucha

S2E09: Mars Food Scientist Dr. Cesar Vega Morales on Product Design vs Product Dev

Bonus: Will Madden's Origin Story

S2E08: Right Brain Consulting founder William Madden on his product development super powers

S2E07: Food Network and World Food Championship Judge Chef John Corey

S2E06: Culinex Culinologist Webb Girard on handling (food factory) disasters

S2E05: A conversation with master's student Deepak Kumar Duraivelu Rajmohan on calling over 50 professionals to get advice about product development

Special Episode: 2017 RCA Annual Conference and Culinology Expo

S2E04: Research Chef Anne-marie Ramo on knowing how the sausage is made and Culinology