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Apr 28, 2018

Chef Anne Hildebrandt Druschitz is a corporate research chef at Edlong Dairy Technologies and helps to show how the Edlong products in various finished product applications. Anne crossed into R&D from restaurant work when she had the opportunity to work for a flavor company. She realized that her true passion was the...


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...