Preview Mode Links will not work in preview mode

Apr 21, 2018

One thing chefs can do when we get together is tell great tales, and Chef Anne Druschitz shares how integral a strong culinary background combined with food science is in working with a customer. In this segment, Anne and I are talking about the considerations in non-dairy ice cream, and she starts to describe how many...


Apr 14, 2018

Nope, this isn't a live broadcast of the show, but here is the podcast episode that we recorded with a live audience at the Research Chefs Association Conference in Savannah. 

My guests were

  • Dr. Darryl Holliday, Asst. Professor of food science at University of Holy Cross
  • Emily Munday, Director of Operations at...


Apr 7, 2018

Chef Charlie Baggs is the founder of Charlie Baggs Culinary Innovations, a consulting chef business based in Chicago. From product innovation to serving as the technical team by retainer to various food businesses, CBCI also offers education, food tours, and representation at trade shows. Chef Charlie joins us on...


Apr 1, 2018

Chef Matthew Burton from Charlie Baggs Culinary Innovations joins us in a special segment to share about next week's Culinary Basics class in Chicago, designed to prepare candidates for the Research Chefs Association's Certified Culinary Scientist exam. 

Next week, you'll hear the interview with Chef Charlie - it's...


Mar 24, 2018

Chef Joy Isaacs is the Director of R&D at Kent Precision Foods Group, and she spends her time managing her staff and balancing project goals with work-life balance. But she didn't spring forth as a perfect manager - that has taken years to develop and hone her skills on top of her development as a food scientist and...