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Mar 16, 2019

Certified Research Chef Barton Dewing was one of the Season 1 podcast guests and one of the most popular ones from that season. In this episode we talk about crossing careers and crossing food categories. At one of the dinners at RCA last year, Barton chimed in when one of the younger research chefs expressed concern...


Mar 9, 2019

Certified Research Chef Barton Dewing talks about the importance of ingredient specifications and how they impact the success of your finished product. 

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Chef Barton is the...


Mar 2, 2019

Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all the photos he takes at various trade shows, but somehow he balances working for one of the staple brands in the industry...


Feb 23, 2019

Chef Nick Landry is an active research chef and is quickly becoming one of the faces for Southeastern Mills as well as for research chefs in the trade. He doesn’t seem to be home very much with all the photos he takes at various trade shows, but somehow he balances working for one of the staple brands in the industry...


Feb 16, 2019

Shannon Theobald just founded the Biotech + Food = Future Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she isn't a research scientist herself, she is focused on sharing accurate information about the...