All episodes
S2E02: Canada's Smartest Kitchen's Chef Christine Murnaghan on the transition from great home recipes to manufactured finished products
S2E03: Author and Chef Ali Bouzari on chef vs scientist techniques and benches
S2:E01: Chef Jacob Burton breaks down what separates true chefs and talented cooks - and announces what he's been up to lately
The Culinologist: Research Chefs Association Pres. Catherine Proper on the March 2017 RCA Conference in Puerto Rico
Ep. 030: How the BlueCart app saves chefs' and managers' brain cells
Ep. 029: PeasOnMoss Director's Cut 2: Culinex's Mark Crowell talks about the early years as a manager and business owner
Ep. 028: PeasOnMoss Director's Cut 1: Chef Barton Dewing on keys to successful Product Development
Ep. 027: The Culinologist Podcast: Food Hackathon Zombeats Team on making desserts for kids using trash (food waste)
Ep. 026: Chan Seattle's Chef Heong Soon Park on being ahead of Korean food trend
Ep. 025: The Culinologist Podcast: Maxwell Fluck shares why he's obsessed wtih sous vide machines
Ep. 024: Central Texas BBQ in Seattle?
Ep. 023: The Culinologist Podcast: Chef Barton Dewing shares the secret to successful R&D: Scale-up
Ep. 022: Chef Ryan Joseph-Maier shares why he was always meant to be a FareStart Chef Instructor
Ep. 021: The Culinologist Podcast: Chef Greg Grisanti on why the food industry just keeps getting better
Bonus: Chef Gavin Draper on his Gluten Free Repertoire Kickstarter Campaign
Bonus Culinologist Podcast: Chef Ali Bouzari, author of Ingredient, culinary scientist, educator, co-founder of Pilot R+D
Ep. 020: Entrepreneurial Chef founder Shawn Wenner breaks down why chefs need business support focused on food biz
Ep. 019: Culinologist Podcast: Barbara Zatto compares the chef worlds in NYC and Seattle and the importance of knowing yourself to be respected in the kitchen
Ep. 018: Culinologist Podcast: Land O'Lakes chef Erik Jones wants culinary students to think about their career options beyond restaurants
Ep. 017: The Culinologist Podcast: Chef Subra Balakrishnan and bringing Culinology to Canada
Ep. 016: Chef Gavin Draper is self-publishing a cookbook. Hear why and how you can help.
Ep. 015: Culinex Founder Chef Mark Crowell goes from a failed restaurant to R&D at Starbucks and an independent consulting R&D company, learning lessons about young leadership and entrepreneurship along the way.
Ep. 014: Culinologist Podcast: Chef Kami R. Smith goes from Pastry Chef to R&D Chef, but it wasn't all sugar and spice. Hear why.
Ep. 013: Podcast host Adam Yee tells us why his Food Job Rocks!
Ep. 012: Culinologist Podcast Premier: RCA Student Committee President Philip Saneski on why he's leaving fine dining pastries for product development
Ep. 011: Culinologists Katherine Langel and Hannah Dressen talk about product development and how they found Culinology
Ep. 010: Chef Chris Lobkovich talks about pairing a whiskey menu and work as as a hotel restaurant chef
Ep. 009: Veteran Marine and Culinologist Chef Michael Bunn talks about crossing industries and becoming one of the most sought-after chefs at networking events
Ep. 008: Serious Eats contributor and Private Chef Becky Selengut talks Seattle Culinary Academy, cheffing, and becoming a published author
Ep. 007: Product Developer Sherrita Williams didn't study R&D, but that didn't stop her from building a career in food science,
Ep. 006: Whole Foods Roseville's Certified Cheese Professional Danielle Slater tells her passion for cheese and wholesome food
Ep. 005: R&D Chef Emily Munday shares how not getting into a dietetic internship was the best thing for her
Ep. 004: Pastry Chef Tonyia Smith opened a gluten free bakery without being allergic because the market needed it - she shares her challenges and plans for the future
Ep. 003: Chef Eric Rivera shares how he got a job in R&D at the world famous restaurant Alinea and is bringing culinary innovation back to Seattle
Ep. 002: Food Creativity @ Work contract R&D Chef Renata Bocayuva talks about starting over after a devastating diagnosis
Ep. 001: Top Chef Contestant, Chef Instructor (and Kimberly's first ever chef) Robin Leventhal shares her career and thoughts about the next generation of cooks