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My Food Job Rocks!

There is very little awareness of what the people in the food industry actually do. This stems back to the lack of knowledge and awareness of the range of degree courses and programs available that will equip them for a career in food. My FoodJobRocks! by Adam Yee is the first podcast of its kind that allows listeners to hear directly from people who are in the food industry and have a passion for what they do. They share how they became involved in food and describe what it is they do, plus a few more fun questions just to keep things entertaining. Listen to them here, and stay tuned for a new episode every Monday.
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Sep 25, 2017

Dr. Don Schaffner is an amazing food safety scientist who’s the best in class. In fact, let me name youa  few of his amazing awards: You can read his amazing biography here

What’s also super cool, is that Don and his co-host Ben do a whole lot of extracurricular activities to promote food safety and one of their favorite things to do is podcasting. For over 4 years, they’re been doing discussions of food safety and post them online for everyone to enjoy and they do have quite a following.

If you are in food safety or are considering food safety, you have to listen to this interview. Don gives you valuable advice on how to really be a star player in food safety and some amazing resources such as Barfblog, Food Safety News, and the Morbidity and Mortality Weekly Reports

About Don

Dr. Donald W. Schaffner is Extension Specialist in Food Science and Distinguished Professor at Rutgers University. He has authored more than 150 peer-reviewed publications and educated thousands of Food Industry professionals through short courses and workshops in the United States and around the world.

He is a Fellow of the Institute of Food Technologists and the American Academy of Microbiology. He has served as an Editor for the journal Applied and Environmental Microbiology since 2005.  Dr. Schaffner was the president of the International Association for Food Protection in 2013-2014. In his spare time he co-hosts a food safety podcast at foodsafetytalk.com.

Sponsor - FoodGrads

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Sponsor - Steviva Ingredients

Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues.

They want us to make magic happen.

Who do they think we are - Houdini?

Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com.

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

  • What is an extension specialist? What are extensions?
  • If you want a career in food science, think about Food Science and Quality because boy we have a lot to do
  • How Don met Darin Detwiler

Official Job title: Distinguished Professor – Distinguished Professor and Extension Specialist
How long have you worked in Rutgers?: Over 25 years!
Extension course: they’ve always existed, but not widely visible
What’s the best skill can you have in Food Safety and Quality: You need to keep learning. The knowledge you have today will be outdated by next year
Don’t think what you know today is going to necessarily be known tomorrow. You always have to keep up with new outbreaks and keep on changing your mind
What resources do you use to keep you up to date?: Morbidity and Mortality Weekly Reports published by the CDC
Barfblog: Doug Powell and Ben Chapman. What’s making people barf!
Food Safety News by Bill Marler
Food Safety Talk with Ben Chapman. 2 PhDs in Food Safety talk about food safety. A director’s commentary of what’s in the food safety news
How did Food Safety Talks start?:
Howard Stern Terrestrial Radio
100th anniversary of IAFP. NPR people came over and Don met Ben and then they talked and then they made a podcast
Dan Benjamin: 5 by 5. How to do podcasting articles
How long has Food Safety Talks been on?: 5 years!
Why Does Your Food Job Rocks?: I love everything about my job. (Literally everything)
What advice can you give a 24 year old on having the achievements that you have?: Give it time, You don’t get ahead on focusing on regrets on the past. It’s just not relevant
Don’t focus on the past, focus on the present. Don’t let setbacks set you back.
Food Technology: Whole Genome Technology. The radar the CDC is using is getting more sensitive. Also, mimicking norovirus
What do you think the biggest challenge the food industry has to face?: Integration of FSMA
What’s one thing in the food industry you’d like to know more about?: Why people aren’t complying to rules
Favorite Quote: Prediction is very difficult especially about the future.
Favorite Book: DiscWorld by Terry Prachett
Favorite Kitchen Item: Digital Scale
What kind of advice would you give a fresh graduate?: Do the right thing. Life is too short that don’t take food safety and quality seriously.
Where can we find you?: Food Safety Talk podcast. Don Schaffner from Rutgers. Bug Counter on twitter. Emails (don’t do emails)

Other Links

Penn State Ice Cream Course
Texas A and M Extrusion Course
Better Process Control Course
Cyclospora
Norovirus
Preventative Controls Rule: a training is required
Produce Safety Rule
Supplier Verification Programs
Irrigation of Water Provisions of the fresh produce rule
Foreign Supplier Training
University of Georgia
American Greed: Peanut Corporation
Story Core (never launched, but we have them at Food Safety Talks)
Dr. Darin Detwiler
FSMA webinars

Sep 18, 2017

This episode is a bit different, and it acts more of a conversation, but it’s a darn good conversation. I met Ronald talking on Shapr, a swipy-like app for business people and just to let you know, I get a lot more meetings on Shapr than the other ones and they’re productive as well.

Ronald has been on TEDEx, he was an ex-magician, has done several media expenditures, web design work, and has a huge passion and curiosity in food

So we talk a lot of cool stuff about food, but also take this as just a casual talk with two very creative people. We try and understand each other, and we do quite well I’d say. Think of this episode a bit differently, not just about the job Ronald has, but also his mindset, or his ability to create, pivot, and entertain.

I’m excited for what Ronald has in stock for us and I hope after your interview, you do too.

About Ronald

Food tech entrepreneur.
Online Marketing and Launch Event Specialist & Amateur Magician. ;)

Former Creative Marketing Strategist for The Red Group, LLC.

In my consulting efforts I helped build brands online. More specifically, I consulted companies and coached experts on how to get started in creating their following online through education based marketing.

Some past projects include TEDxCalicoCanyon, MagicMez, The Last Formula, and most recently The Foodbox.

I've been given the opportunity to work with some amazing people over the years. If you'd like to contact me, please don't hesitate to reach out.

Sponsor - FoodGrads

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Sponsor - Steviva Ingredients

Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues.

They want us to make magic happen.

Who do they think we are - Houdini?

Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com.

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

  • Ronald and Adam’s connection to San Luis Obispo
  • Two tribes in the world of eating: Live to eat, and eat to live
  • The twists and turns for Foodbox
  • Why food farmers are switching to growing more "special" crops

Question Summary

What is Foodbox.tv: We took a pivot and will be focusing on telling the stories and technologies of local food
TEDex: Ronald presented at TedEx: Calico Canyon the Human Connection
What has magic taught you?: Magic taught me to learn fast. Magic shows a raw emotion that we don’t see often. Magic violates a preconceived notion
Favorite Quote: Pain of regret weighs ton, while the pain of discipline weighs ounces
Do you have any advice for people who want to do what you do?: You have to love what you do, but you have to be strategic
Where can we find you?: fdbx.tv

Other Links

TEDEx
Runa
Free Conference Call
Shapr
University Las Vegas
San Luis Obispo
Cal Poly
The Restaurant Coach
Blue Apron
Plated
Soylent
Meal Replacement
Ketosis Diet
1000 True Fans Articles
Book: Sapiens
Book: Cooked: A Natural History of Transformation
The Magician’s Code – Kindle book
Vegan Wrestler makes vegan stuff in Arizona
Singh Farms and Meadows
Sous Vide Marajuana Herb Water
Growth Mindset
Luck + Preparedness = Success

 

Sep 11, 2017

Anton found me randomly through linkedin, found my website, and scheduled an interview all in a span in 2 weeks. Oh, did I mention he’s from Israel?

It was absolutely amazing talking to someone my age from across the country and learning about the differences and similarities between how the food industry works. You’ll learn a little bit about the pros and cons of the Israeli university system, a lot about the daily life of a food engineer, and why Israeli's love guacamole.

About Anton

Anton Slavkin is a cheese product development engineer in the Israeli company Strauss Group.

He has worked as a krill oil extraction process engineer in the nutraceuticals company Enzymotec Ltd and as a chocolate and cereal snacks product development engineer in Unilever Israel.

He earned his B.Sc. in Biotechnology and Food Engineering from IIT (Israel Institute of Technology – The Technion).

In his spare time, he enjoys playing the guitar, inventing new homemade recipes (a.k.a cooking) and hiking.

Anton is passionate about making our world a better place by promoting environmental awareness and using current research data for the development of better products.

About Strauss Group

Strauss Group is an international Food & Beverage company that strives to improve people's lives, headquartered in Israel, where we are the largest food company. The company's portfolio includes four businesses: Strauss Coffee B.V., Strauss Israel, Strauss Water, and PepsiCo – Strauss Fresh Dips & Spreads International aligned with two global consumer trends: Health & Wellness and Fun & Indulgence.

Strauss Group is active in 20 countries worldwide in our diverse fields of activity through partnerships with multinationals. The company brings its know-how in Coffee, Water, Chocolate, Dips & Spreads to diverse markets and cultures, making them accessible to people just the way they like them, adapted to local tastes and habits.

Sponsor - FoodGrads

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Sponsor - Steviva Ingredients

Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues.

They want us to make magic happen.

Who do they think we are - Houdini?

Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com.

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

  • Clean Label and communication all over the world
  • A discussion about food science and perspective and engineering
  • The difference between US and Israel food education
  • Will clean meat be kosher? Well, religion is not science, right?
  • What the heck is red label?

What do you tell people what you do?: I develop new cheese product. I don’t usually use the word Food Engineer unless someone knows what a food engineer is
What is a food engineer?: A food scientist who understands engineering and processing concepts
Strauss Group: Milk products, cheese products, cold filled dips
Do you think people think food scientists get a lot of negative press?: Yes, even in Israel.
Steps to be a food scientist in Isreal: All people in Israel must serve in the military. Anton served in the navy. Then studied food engineering in IIT Israel Institute of Technology. Product Developer in Unilever, Food Engineer at Enzymotec (Krill and fish oil) but the company was too small, couldn’t advance.
What’s the most important skill you need in your job?: Flexibility. Try to see the bigger picture
When you entered your first job, did you feel prepared?: Absolutely not. 90% of the things, you don’t know how to do. You just know a little bit more.
What would have been better?: Faculty should be more involved in industry. But it might depend on the institute, or even country.
My Food Job Rocks: I can eat, I can eat new things, I can be proud of what I can make
What would be your dream job title?: CEO. You get to set the direction of the products
Do you have any CEO’s you look up to?: Richard Brandson of Virgin. Steve Jobs of Apple (duh)
What do you look for most in a job?: A sense of mission. How do I make the world a better place?
Kosher
Food Trends and Technology: Lab Grown Meat Clean Meat
Biggest Challenge the Food Industry has to face: Negative image of the food industry
Are there any companies that are doing a good job at improving food image?: Strauss does a bit
Favorite Quote: Hippocratus- Let Food be Thy Medicine and let Medicine be thy food
Favorite Food: Avacado – I’m making Guacamole weekly. You can actually grow Avocado in Israel.
Any advice for anyone to go into the food industry: Don’t be afraid of following your dreams
If you were to tell your freshman self something, what would it be?: Take more engineering classes. Not just food, but more complex chemistry.
Why do other disciplines synergize with food engineers?: If you understand both sides, it’s great
Anton asks me a question: How did you do this?

Other Links

Frutarom
IFF
Givaudan
Symrise
Quark
Clean Label and Cost Reduction
CE 300 – Ascorbic Acid
Job Hopping
Red Label – Implemented in Chilie, Israel,
USDA Added Sugars delay

Sep 7, 2017

Hey everyone! This is a bonus episode! It's also really long.

Kim from Peas on Moss and I recorded this a long time ago, but I figured I would post this since we've been talking about careers a lot on the podcast/blog.

So I talk a bit less modest in this episode, and maybe I'm a bit too honest this episode. Whether you agree with me on the points I make, I hope you find value in them. If you disagree, then challenge them and tell me what you think.

We talk a lot on all sorts of subjects such as job hopping, resume, the purpose of life, preparedness in a degree, podcasting life, all stuff of that nature.

No sponsors this episode. This one is a freebie.

(warning: we do say "you know" way too much in this interview. Enjoy!)

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

  • How long should you stay at your job and how does that matter?
  • Adam’s track record
  • Storytelling is the best skill ever
  • Discussing ethnic background
  • CV’s and resumes
  • Passion versus Skill
  • How to be prepared for your first job
  • Master’s versus Work Experience
  • Risk versus Failure: Different roles have different values of risk
  • How to answer questions in your job
  • Who to talk to when you don’t know the answer
  • How to deal with greedy people and how to deal with them
  • How to find and identify A players and C players
  • Extroversion versus Introversion
  • How Adam stopped being Shy
  • How people can take advantage of teaching niche jobs
  • Catalysts of Change

What We Talk About

Twin Screw Extrusion
Andrea Zeng
Leadpage
My Department Head’s CV
Xennial
Millenials ruin everything
Little Bets
Fiona Salim
Impostor Syndrome
Myer’s Briggs
Kim is an ENTJ
Adam is an ENTP
Crematory Association
How Podcasting Changed My Life
Michael Kalanty
James Altucher
Derek Sivers – Bronze Medalist

Sep 4, 2017

How can I describe Michael McDonnell? He is transparent, technical, and full of energy. Not bad for a 25 year old running his own recruitment company.

His job is to reach out and find what food companies are looking for and I have some good news for those of you listening, these people are looking for experts.

I grill Michael on all sorts of crazy questions that I felt like when I looked for a job and Michael answered these like, really well. And I ask questions such as how companies look for rockstars, the benefits of using a recruiter, what an ATS system is and why does everyone use it, and my personal question: how long should someone be in their job? Michael answers all of these with short and direct honesty and I just learned so much from this interview.

So sit back and relax as we look into how recruiting works and how that will benefit you.

Sponsor - FoodGrads

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Sponsor - Steviva Ingredients

Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues.

They want us to make magic happen. 

Who do they think we are - Houdini?

Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com.

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge bombs

  • How job hopping is disrupting all the industries
  • How to squeeze things out of people and get really valuable information (through kindness)
  • Mike’s opinion on Whole foods and Amazon
  • Adam’s special gift: getting free food

What do you tell people about you?: I partner with organizations or I make things. I build partnerships and deals. We really work with the company
What do you consider a finalist for a search?: Whatever the company specifically wants, but also questioning their initial requirements. We want to exceed those expectations
How do you find clients in the food and beverage industry and how do you communicate with them?: It starts with being on the phone. It requires a lot of cold calling. Maybe 100 phone calls to connect with another company.
Who do you contact when you cold call?: Our best way is to connect with the Hiring Manager so we can find the right service to find the right people
Does everyone want a Rockstar or do they not want a rock star?: Depends. Sales people want a Rockstar. For QA or data based, you might not want someone super extraverted.

Job search tips

Usually, people want the best of the best. Job boards might actually show the best of the worst

“It’s better to be employed than not employed” most people think this but sometimes good people get in unfortunate circumstances

A recruiter has a genuine conversation with a hiring manager and really focuses on getting the best fit and exploring options

ATS system- automatic tracking system which is a vetting system that looks for 5 key words. Your resume might not even be looked at another person

Cultural fit is absolutely critical for job success

It takes seconds for people to look at your resume

Job hopping: It’s so easy now and you can increase your salary faster. We don’t know what will happen 10 years from now, but now it’s 2 years.

How long should you stay at your job?: I’d say 5 years.

How did you get you to get to you where you are today?: I’m 24, I’m the youngest owner in my recruiting network. Worked for ConAgra brands (Territory Sales), Shanghai university of finance and economics, military active orders, disctrict manager in training for truck stops. Mentor told me to open a recruiting firm. Basically I had conversations with the right individuals. I have always wanted a job in CPG and in the food industry.
What is the most important skill you can have in the food industry?: Flexibility and adaptability. Things are moving so fast that you’ll be left in the dust
Common themes between excellent candidates: People who strategically plan their future. This might be through their resume or by just talking to him.
My Food Job Rocks: I get to speak with amazing, unique individuals
What’s the most interesting conversation you have?: I cold called a famous TV person and gave value.
Food Trends and Technology: Adaptable Experts and not so much specialized experts
Biggest Problem in the Food Industry: Lots of “foo-foo” going on un terms of claims. Consumer needs to educate themselves. There’s a lot of documents that involve claims
What is one thing in the food industry you’d like to know more about?: I’d ask a question: where is the largest need? I’d ask this to 100 people and gather the responses.
Favorite Quote: Help enough people to get what they want and the world will give you what they want
There are no problems we can solve together and very few problems we can solve ourselves
I listen to hour motivationial quotes on youtube
Favorite kitchen item: knife. You can change things around and it’s dangerous
Favorite book: The Maxwell Daily Reader
Do you have any advice for anyone who wants to go into the food industry?: Ask questions. You can open so many doors by asking questions to people. Ask people why do they eat what they eat.
What do you eat?: I eat it all. I research a lot on diets but then I eat a lot sometimes. I eat a lot of protein. 
What are the common myths about job searching you’d like to dispel?:
“There’s no jobs”. As of now, there are tons of jobs. “I’m over qualified” It’s pretty easy to downgrade
Where can we find you?: Linkedin McDonnellm2 GRN Columbia.com

Other Links

5 Whys ask Why 5 times
Sweets and Snack Expo

 

Aug 28, 2017

Lin Carson is one of those amazing people who will give away knowledge for free. In this case, her amazing technical expertise in the bakery industry has made her able to share this on an awesome website called Bakerpedia. Think of it as Wikipedia, but for bakers!

If you are into bread, especially in a commercial sense, you will absolutely love this interview.

So get ready, for an exciting segment about baking, along with the tips of finding and joining high growth companies, the latest amazing technology in the baking industry, and maybe this episode will inspire you to make a wiki site on your own.

About Lin Carson

A passionate trailblazer who constantly challenges current ways of thinking when it comes to innovation and sustainability in the field of grain science, Dr Lin Carson’s love affair with baking started about 20 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. Keen on deepening her knowledge in baking, bread and grain product texture, she went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University.

In 2007, she started the R&D program and baking lab at Wendy's New Bakery Company in Ohio where she managed the team responsible for product development, ingredient and equipment sourcing, analysis equipment and procedures, specification development and commercialization.

Opportunity came knocking in 2013 and Dr Carson took up the position of Director of Technical Services at Dave's Killer Bread (DKB) in Portland, OR. There, she oversaw food safety, quality, co-manufacturing and R&D procedures.

Her experience heading the R&D departments at two of America’s leading food brands was invaluable and was how she discovered a huge gap in technical information sharing.

When she’s not running BAKERpedia, Dr Carson serves as Treasurer on the Board of Directors at the American Society of Baking, a role she has held since 2007. One of her notable achievements is spearheading the Product Development Competition that aims to identify and reward innovative thinking in commercial baking processes.

Aside from all things bakery, Dr Carson is married with three boys and is a self-proclaimed health nut. She trains regularly for Triathlons as a hobby with a transition goal of under 1 minute.

About BAKERpedia

A year later, armed with knowledge, conviction and sheer guts, Dr Carson launched BAKERpedia with the ultimate aim of strengthening the entire baking ecosystem, allowing ideas to thrive, improving efficiencies and encouraging opportunities for growth.

Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs who have easy access to the answers they need to make informed decisions daily.

This Episode is Sponsored by Foodgrads

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion–there’s something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

[New] This Episode is Also Sponsored by Steviva Ingredients

Hey everyone, we have a new sponsor on the podcast and I am happy to introduce you guys to the wonderful people at Steviva, a sweetener company in Oregon. If you want to hear more about this amazing company, listen to episode 72 with their CEO Thom King. What’s really cool about Steviva is that they are changing their whole company into something bigger and better and I love telling the story of how this will happen. As we progress, we plan to go through the process of Steviva’s transformation and inform you on what this amazing company can do for you.

For more information about Steviva, go to http://www.stevivaingredients.com/

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

  • Why baking is complicated versus other areas of food
  • Being in Operations versus in the Lab
  • A discussion about clean label and skilled labor

Question Summary

One sentence: I’m the CEO of Bakerpedia.com . A free resource on baking technology
How Bakerpedia happened: Food Science Degree, Grain Science Degree, running technical teams in the bakery industry, had an idea, found a gap, worked 2 years without any pay to get it off the ground
What do you consider a growing company?: To be really aggressive, have double digit growth percentage a year.
Can any company at any size be a growing company?: Great people make growth happen. Big companies just have a harder time getting great people
What have you taught your team to be great at their jobs?: Mainly technical skills and basic knowledge of the baking industry. Be open to learn more and more
Where do you gather your technical knowledge?: On the job training, courses, AIB, etc. You have to be on the job.
Was it hard to make Bakerpedia?: Not at all. Launching is really easy. The most challenging thing: How to monetize
My Food Job Rocks: I get to learn something different from different bakers every time and bake amazing bread.
Consulting arm: Lin works with 2 high growth clients. That’s enough for her
Food trends and Technology: Rapid Hydration. A high seed sprayer. Patent: Rapido-jet
When can we expect these new bakery innovations to happen?: Biggest factor is cost. Equipment can last a very long time. Some mixers can last 30 to 40 years.
What is something in the food industry you’d like to know more about?: Why aren’t companies cleaning up their labels? Why are they fighting to change their ingredients? The technology is there.
Job Hopping: You can’t change that. You have to identify good leaders
How do you identify good leaders?: Your network needs to be large. Many years of experience.
Do you have a question on how to identify good leaders?: No
Who inspired you to get into food?: My father owned a food brokerage and I hung out in their kitchen
Favorite Quote: The only way to discover the limits of the possible is to go beyond the limits and test the impossible. Arthur C Clark: Scifi Writer
Favorite Book: David and Goliath – Malcolm Gladwell also does Revisionist Gladwell
Favorite Kitchen Item: Table Top Hobart Version
Favorite Food: Bread. I am on this 90 loaves in 90 day journey. Check eatbread90.com
Favorite bread: An imported Australian bread with a peral flour
Do you have any advice for people wanting to go to the food industry?: Go ahead, we need you! A lot of startups do not have food scientists on their teams.
How do we contact you?: If you want inspiration as a working mother, connect with me on facebook.
You need to be passionate about what you do. Once you have enough passion, it doesn’t feel like work.

Links

AIB facility in Kansas Cracker Training Course
Kansas State University Grain Science
Wendy’s
Dave’s Killer Bread
Bakeryconcepts.net
Why are manhole covers round?
eatbread90.com

Aug 21, 2017

An Overview of Ideation to Commercialization

This episode is going to be a bit different than other episodes. Most episodes were reflection based or stuff about my life but I guess I might have ran out of things to talk about in my life. At least for now.

So in this episode, I’m going to talk about the life cycle of a product, how an idea forms, goes through the gauntlet and then commercialized to make tens of thousands of something you've created.

Along the way, I’ll give you some tips on how to make this process faster, or who you have to deal with to succeed in this aspect.

Most people in a food company don’t know the whole process. Those that do either learn from a startup or force themselves to get involved. I’m the latter. After a recent project where it’s finally launching, I now have full confidence in how a product is made.

There are a ton of moving parts and I hope that this episode will break down and show you how to actually make a food product from idea to selling it to millions.

This Episode is Sponsored by Foodgrads

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion–there’s something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

[New] This Episode is Also Sponsored by Steviva Ingredients

Hey everyone, we have a new sponsor on the podcast and I am happy to introduce you guys to the wonderful people at Steviva, a sweetener company in Oregon. If you want to hear more about this amazing company, listen to episode 72 with their CEO Thom King. What’s really cool about Steviva is that they are changing their whole company into something bigger and better and I love telling the story of how this will happen. As we progress, we plan to go through the process of Steviva’s transformation and inform you on what this amazing company can do for you.

For more information about Steviva, go to http://www.stevivaingredients.com/

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Transcript

Ideation

There are two types of areas where ideas come from: external or internal.

External ideas are based off of market research, or what’s currently selling, or even as simple as “this product exists, but it has x problem, let’s invent a product that doesn’t have x problem”. Most of the time, people in the marketing department develop something called a competitive or gap analysis which lists 5 to 10 of the top selling product’s strengths and weaknesses.

An easy way to develop an idea is to just look at a competitive analysis and increase the positive attributes by like 20% and then also remove anything negative.

One example is if I did a competitive analysis about protein bars and I see that the max protein bar is 20 grams  of protein and uses sucralose, I could probably be “innovative” and sell a protein bar with 24 grams of protein and no sucralose. Though most companies would balk at the idea that this is the way they “innovate”, when you boil it down, it’s pretty much that.

Another method of ideation is internal and this takes a high amount of intuition and out-of-the-box thinking. This is an extremely hard type of innovation that is based off of finding the cutting edge of innovation and thinking differently. Only a few people have the talent of connecting the dots, but if you feel like you do, then go for it.

Again, I want to stress how hard and risky this is. The bigger the company, the more people are going to think you are insane for even bringing it up. But what do they know? They don’t know food as much as you do right?

The best example I have in this situation is Apple (of course). Innovation doesn’t have to be completely new, but it has to be so out of the box people think you’re insane. For example, no headphone jack? That’s insane! Why would they do that? I’m not a tech expert, but that is one example, of an internally inspired innovation.

Another food related example is taco bell. In my podcast, I talk about the naked chicken chalupa a lot because I am so amazed that taco bell made a taco shell out of fried chicken. No average company would ever think about doing that.

So ideas are great but convincing a whole team that an idea is great is the fun part.

Most ideas come from founders or marketing. Depending on the company, research and development is involved, but not as often as you think. They’re the experts and they know their customers, so they are in charge with their ideas. As a product developer, you should respect that.

But idea approval is messy and there are several ways of doing this. So how do you validate an idea? The biggest toolset in your arsenal is data. Collecting data that your idea will work out is the best way to prove that this idea is legit, but event that has its downfall. Most really innovative ideas might not even come to fruition because it’s so ahead of their time, or the method of collecting data is wrong.

In all due respect, the best way of having an idea be approved by a body just takes a charismatic person who knows how to push the right buttons and convince someone that their idea will make a lot of money. I know this isn’t what most people want to hear, but that’s the way most crazy ideas happen, and also the most terrible mistakes.

This is a really specific type of company culture: the culture of accepting ideas. Most companies say ideas come from anywhere, but most companies don’t implement it. All that is true is that the chain of command is really long and eventually, a product has to reach someone at the top and they have to stamp their mark of approval. Good luck!

Pre- Commercialization

So an idea gets approved and then what? You have to then do the work to make the product tangible to the manufacturing team, whether this manufacturing team is a copacker or owned by your company.

This includes a variety of steps which mainly includes making optimal prototypes and gathering documentation on what the ingredients are. Again, different companies have different methods but the big idea is, you have to develop a good recipe that is easily reproducible and make sure it doesn’t kill or sue anyone.

So for me, developing a prototype is the fun part and there are tons of ways to do it. If you are under nutritional barriers such as it has to be under this amount of calories or must have this much protein, then it’s best to start doing the nutritional data analysis first than to go in the kitchen and go to town.

A good prototype has to go through a vetting process and there are many ways to do it, but all of them involve having someone taste your product. In small companies, maybe you just need a couple of people who like it. In big companies, maybe 20 to 50 people have to like the taste before validating your product can be brought up to a higher being.

This higher being is what I liked to call, a judge. Someone who has the authority to approve or disaspprove your hard work. In some cases, this is the marketing department, or the executive, or the founder of a company.

The more data you have where people actually like your product, the more you can convince the “judge” to approve your product. Most rational people will approve something if the majority of people like it, even if he or she doesn’t. But that’s not always the case. Sometimes, the judge will say “I don’t like this, I wish it has this, this this, and you have to go back to the lab and try again.

Barely anyone gets it right the first time. Some ideas go through 100s of iterations and still get scrapped. But that’s the life of a product developer.

So let’s say you convince marketing and the “judge” that your prototype is awesome? It’s going to be very important to eventually get documents of all of these ingredients and archive them. For me, this is the worst part of the job, but it is a necessary evil. There are some innovations in the pipe line to make this easier, like RogoHub, but it will be a very long time before everyone is on board.

Getting documents usually involves getting proof from a sales person about the ingredients you put into your food. For example, you need the nutrition facts. If your product is gluten free, then you need a certificate verifying it’s gluten. If it’s Non-GMO, you have to get a statement, but maybe you even need a certificate. Ideally, your boss should have a good system to gather, sort, and archive docuemtns so in case of any outbreak, you’ll be ready to pull out the source. If you don’t have something like this, start one.

In some companies, this task is shared among product development, quality assurance, and regulatory or maybe just one of them.

This is serious stuff and is going to be super important in the future.

Do note, in most companies, this is the sole purpose of a product developer, or a person in research and development who develops new products. If you had to focus on one thing in the corporate behemoth, this is where you should be the expert at.

Commercialization

Once pre-commercialization passes, then you go into the complex world of commercialization which now involves almost every department working together to complete a timeline. This includes planning, inventory, transportation, packaging, labels, product marketing, procurement, product development, regulatory, and quality assurance, oh, and generally, a Project Manager is in charge of it too.

So it works like this: the “Judge” approves of a product in pre-commercialization, and then the company has to make a huge investment to actually make the product. Planning has to make the forcast oh how many will sell, inventory has to make sure there’s enough room in the warehouse and develop systems to track the product, transportation has to coordinate moving the product everywhere, packaging has to develop or confirm the packaging used is correct, labels has to design something pretty and compliant, product marketing monitors if everything’s ok, product developers get blamed for everything, regulatory makes sure we have all of the doohickies to pass it thoggh the boarders (if necessary), and quality assurance makes sure we have all of the specs necessary to document in case we get into trouble.

You see this sort of ecosystem sprout out that depending on the company, is either treated as a harmonious beautiful, collaboration, or like Game of Thrones in which a lot of unexpected drama happens either internally in the company, or externally say, a factory mishap or a communication error.

So commercialization takes a tremendously long time just because of so many people and professions are collaborating together. Technically, you’re going to do the least amount of work here but that might not always be the case. You now take on the role of someone who verifies things such as factory manufacturing reports, and how labels writes things on the level. If you have the confidence, you also become an authority figure on the product (though marketing might fight you for it).

The best way to handle commercialization is not only be an expert at what you do (creating great products) but also be a great communicator with all of the clashing personalities, and the clashing professions.

In general, the time frame from commercialization starts with a forecast which goes into motion. If you don’t have a forecast, then well, better just throw money in the pot and see what happens. A Label file gets circulated around departments that all departments confirm around. Your job here is to verify they are using the right ingredients, the right claims, and the right label. That’s about all. Marketing copy or what ugly color they use to represent your products has nothing to do with you.

During this time, we communicate with the manufacturer. The manufacturer sends replicate samples of the formula to cross check if communication between formulas is ok. Usually, a triangle sensory test is used to make sure no one can statistically tell the difference between the two products. between corporate and procurement gets a pilot protocol in motion. A pilot is a test run with the manufacturer to make sure they can actually run the lab sample. A pilot is a big step for a small investment. It tests everything about communicating with the contract manufacturer. It tests their mettle in gathering ingredients, communicating with the corporate team, and most importantly, confirms that the product can be made and tastes relatively the same compared to your formula sheet. Packaging is also important, and are usually packaged in blank film or white stocked depending on the product.

After the pilot sample is approved (byt the way, you’ll have 100s of samples to give away), procurement initiates the production run which takes about 6 to 10 weeks at minimum before starting production.

Post- Commercialization

For a product developer, not much goes on here. Quality assurance usually takes the reigns and deals with some check list stuff. However, it is important to keep track of how well your product is doing. You can always ask planning or marketing for the digits.

However, now since your product has launched, there are so many other things that can go wrong and all of them focus on either cost reduction or raw material issues. Things that are very hard for a product developer to predict.

Cost reduction involves changing one ingredient with another, usually cheaper ingredient. Cheap doesn’t mean lower quality, over time, things get cheaper due to technological advancements. Low cost projects are usually due to high volume and a bunch of other stuff I don’t really focus on.

Raw material issues involve a supplier completely running out of a material and everyone panics. Issues like this are terrible because sometimes the material is so unique or there is a shortage in the world in general. Purchasing will hound you to find a replacement and then there is no replacement because there is no substitute! Whatever.

So what separates good product developers from great product developers?

Well, it’s a simple answer. How far do you want to understand the process? Do you just want to do your thing?

From the people I’ve interviewed, and the people I’ve asked for advice, understanding the complexities of turning your idea into something people buy and eat is one of the keystones to becoming a great product developer.

But you actually can’t be an expert at everything.

The best product developers are the ones who can communicate and understand the process, and have the confidence to convince people that they know what they are doing. They are the ones who can convince marketing on the challenges of making something, or can work with a manufacturer to make their formula a reality. It’s getting info from various sources on what’s running out so you can prepare to kake changes or subsitutution.

To summarize, a good product developer knows not only their role, but how to communicate their role to others.

The more you understand the process, the more autonomous you can be, and the more you know what you’re actually talking about. Yes, it’s a daunting step to know how all of this works, but you don’t become great in your own bubble.

 

Aug 14, 2017

Elliot Begoun is the Principal of The Intertwine Group, which a practice focused on helping emerging food and beverage brands grow. He works with clients to design and execute customized route-to-market and go-to-market strategies that build velocity, gain distribution, and win share of stomach. His articles appear in publications such as the Huffington Post, SmartBrief, and FoodDive.

Elliot has had a lot of experience in the food industry. 25 years to be exact and he knows what makes good companies tick. His knowledge about marketing, supply chain and retail management astound me and I hope they do for you too.

In this episode, be prepared to learn how to be a successful food company, our predictions in the grocery space, and the common obstacles brands struggle with, and how to over come this obstacles

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion–there’s something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

- When to share information versus asking for money
- What Elliot describes as being a food lifer
- Why entreprenuers should focus on what the grocery industry will become in 5 years

Question Summary

Sentence or less: I help emerging food and beverage brands grow
How do you network?: It’s more about establishing relationship.
How do you establish trust?: Go all in and help someone when asked
What do you do?: I’m a principal. I understand and analyze emerging businesses and make them grow
How did you get to where you are today?: Almost went to law school, so he got into general management at a small restaurant franchise, Bon Vorong, Graduate School, Shamrock Foods for 18 years, Foster Farms, then Intertwine
Did you find an MBA useful?: I got more self-confidence and I absorb information better, but it’s debatable
What skill do you need to be a successful food company?: You have to learn how to listen. You also have to learn how to be a problem solver
My Food Job Rocks: I get to be part of a lot of companies and I love seeing them in stores
Food Trends and Technology: Meal kits and how to bring amazing foods to busy families
The biggest challenge the food industry needs to face: How are we going to feed 9 billion people?
Are there any companies that are changing the food system?: There are lots of companies doing it in different ways. For example, dairy farms collecting methane and ugly fruit
What is one thing in the food industry you’d like to know more about?: After 28 years, I still have no idea what it’s about
Who inspired you to get into food?: Restaurant management job: it was offered to me. On my next job, I got a mentor and she taught me everything. Then I got into retail and it was like a real fun puzzle.
Favorite Book: A More Beautiful Question
My Quote:
The quality of your life is determined by the quality of your questions. — Dr. John Demartini
What do you think new brands struggle with the most?: Distribution philosophy. Build a compelling argument for your consumers to buy your products again and again and again to build velocity
What is your advice for funding?: Make money first
Do you have advice for anyone who wants to go into the food industry?: Run!
Just kidding: The food industry is enormous. Go somewhere where you can make a difference. Also. Learn!
How to reach Elliot: www.theintertwinegroup.com ; elliot@theintertwinegroup.com

Other Links (we link Elliot's Articles Here)

Food Dive
Huffington Post
Aldi’s
Lidl
Fancy Food Show

 

Aug 7, 2017

While scrolling through some linkedin folks I found Jessica Goldstein’s lecture she did at the RCA. About a week before, one of my friends sent me a link to her and said she might be good to interview. So I did.

Jessica is part of the Nu Spice family business, with her partner in crime being her father. She’s grown up in the food industry all of her life but she first decided to work in an electronics firm’s marketing company. But after a few weeks, she hated it and decided to go all in for the food industry. That means hustling small buisnesses, reading the USDA Standards and Labeling guideline page to page, and enjoying and analyzing every part of her food.

One of my favorite things about Jessica is her ability to describe flavors in such a way, that both the technical minded and the culinary minded would just melt. You’ll hear a couple of great food descriptions within this interview such as when I ask her what she had for dinner yesterday. Hope you enjoy it as much as I do.

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

  • How Jessica went from marketing to food
  • The dynamic between Jessica and her father in the family business
  • How Jessica learns and keeps learning about food science

Question Summary

The influences in how to where you got to where you are today: Grandfather owned food business in New York, Grandpa sold it, father worked in food industry and then bought it. Jessica decided to step in and modernized the business after she hated her marketing job
Popular in Cuba: no Cubano's, after the age of seven, people don’t eat dairy
What do you tell people when you first meet them?: I play with your food, I design flavor profiles for food manufacturers
Education: Jessica has a masters in food science and bachelors in creative writing and psychology
Nu Spice’s niche: medium sized meat manufacturers who want to develop new flavors
Important Skills for developing: Know the customer’s consumer. Whole foods customer has a different perspective than Food City
How did you learn food science vocabulary?: My suppliers educate me. Also learning to educate people on this vocabulary
Important skills for selling: It’s a people business. People buy from people that they like
Food Trends and Technology: Veggie Burgers, Safeway launches Beyond Meat burgers
Who is feeding the world?: Monsanto (despite their controversy) is feeding the world in poor places
Food trends: Northern African flavors, stews, Horesus hue – Paprika paste, savory, fermentation such as sriracha and miso
Favorite Book: Modernist Cuisine. You can download it on a tablet
Be creative and innovation is everywhere
What was the most amazing thing you ate last?: Stuffed Artichoke Butterflies
Advice in the food industry: You need to love food

Other Links

RCA Conference
James Calvetti Meats
Nu Products Seasoning Company or Nu Spice – Family owned business
Hoboken, New Jersey
LG Electronics Marketing Department
Thai Basil
Sweet Basil
Red basil
USDA Standards and Labeling Guidelines book
Bone Marrow and bread
Bone Marrow in Hawaii where you take a shot in the bone
Life is too short to eat the same thing twice
Standards of Identity
Top-Note

Jul 31, 2017

This episode is all about Fair Trade, you’ll not only learn about Equifruit’s focus on bananas, but also what other products can be fair trade, awesome resources in the fair-trade industry, and things of that nature.

Kim herself is an expert salesperson. Ever since she was 18 years old, she learned to go out and sell, and we talk over her expert techniques and here’s a secret… it’s all about perspective.

Also to note is Kim’s philosophy in life. She’s had so many jobs but because she loved what she did, and that opened more and more opportunities in her life. Something to think about.

So in this episode, you’ll learn where bananas come from, how a diamond ring can be fair trade, and how to be an amazing sales person

About Kim

Kim is a native Montrealer with a passion for all things food.  She graduated from Concordia University with a degree in Psychology and pursued further education at St. Pius X Culinary Institute, where she attained a diploma in French cuisine.  Kim has worked in sales from the start of her career: restaurant, retail, spa industry, catering and now, Fairtrade bananas!

Kim joined Equifruit as sales manager in late 2014.  After nearly 15 years of sales experience, she wanted to be more connected on a social justice level.  She loves the challenge of convincing Canadian customers to put farmers first.  Kim brings to the table relentless optimism, contagious enthusiasm and an irrevocable passion for fair trade.

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Housekeeping

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

  • Where fair trade bananas come from
  • How everything can be fair trade
  • How fair trade funds farmer’s kids with money

Question Summary

What do you tell people you do?: Exotic fair trade fruit saleswoman. A light intro on fair trade
Fair Trade: Doing business on fair terms. The producer gets paid properly.
When I was 18 years old: Sales as B2B. Cold calling. Selling a product from door to door
How did you put yourself out there when finding your next gig?: Social media
How to be a good sales person: A really good salesperson reads people well. Everything from the tone of your voice to the language
Does good sales people come from books or experience?: It might be more innate than you think. You can develop a salesperson, but you have to be perceptive. An introvert can be a salesperson
Food Trends and Technologies: Purchasing habits of Bananas. People are buying products because of the value of the products
Where do you find your sales research?: Canadian Government Websites
Who inspired you to get into food?: My family
Career path: I study the things I find interesting. You have to love what you do, but there will be challenges. Ask the questions: what would you do for free? Or what excites you?
Kitchen Item: I’m a knife snob. I have to carry my knives for vacation
Advice for a Sales Job: Ask to be paired to an expert salesperson
Favorite Food: Salad and fresh fruits. I would wait for the seasons to enjoy my fruit
Advice about life: It’s more important to love what you do because it opens up amazing opportunity. You’ll be a happier human being.
Equifruit.com
Equifruit Twitter
Equifruit Instagram
Equifruit facebook
Equifruit linkedin

Other Links

Fairtrade Canada
Fairtrade.net
Canadian Fairtrade network
Guelph Organic Tradeshows
Canadian Produce Marketing Association
Fair Trade Chocolate, Sugar, Tea
Fair Trade cotton shirt
Fairtrade Diamond Ring
Farm and Food Care
BA Psychology Concordian University
Saint Pious the 10th – Culinary School
Catering Company
Fighting the Banana Wars Harriett Lam
Social introvert
Good survey about personalities
Neilson

 

Jul 24, 2017

Food Law is one of those topics I fell asleep at in college. But it wasn’t until working in the industry did I find just how important it really is.

If you’ve been a fan of this podcast, you might have heard my frustrations learning about how the Europeans deal with GMOs. If you’re a first time listener, I’ll talk about it again.

But Ceasare Varallo is the man when it comes to making me excited about food law. He’s a lawyer in Italy who focuses on such things as food fraud, regulatory compliance, and communicating crises.

This is an amazing interview all about being a food lawyer. You’ll learn how to get a job in regulatory, how to get people to trust you as an expert and the amazing food technologies Cesare’s really into. One in particular that I haven’t heard of until recently… block chain technology

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.

I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…

If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

  • Ceasare’s work is three fold: food safety, regulatory, and managing communication
  • How Ceasare found his niche in food law
  • Why regulatory is getting more and more important
  • The interesting things about food marketing
  • How to learn more about food regulatory

Question Summary

Introduction in a sentence or less?: I’m a food lawyer. I help food companies to reach the compliance
Cesare started with commodities at first and then went to more complicated things later
Steps it took to get to where you are today: Criminal lawyer, switched law firm and found food clients. Noticed about the specific type of advice
Foodlawlatest.com

Blogging advice
If you have good content, it will be successful
Avoid scandal or “fake news”, give useful facts
Interacting with your audience is super important

What’s the most important skill you need for your job?: How you communicate and interact with people
How do you get people to trust you more?: A blog with good content is a sign of trust, facts are a sign of trust, showing that you really know what you’re talking about. Keep on delivering good content and make them comfortable.The customer today is much more informed
Customers are reading more food labels and are willing to spend good, safe, tasty and authentic food.
Food Technology: Smart Agriculture, Drones, Artificial Intelligence to spot food safety issues, block chains,
Block Chain: Technology used to secure the financial transactions: bitcoins/ cryptocurrency. Will help food fraud a lot.
Biggest Challenge the food industry needs to face: Fraudulence and trust. Big companies are not trusted. Local is more trusted. A small minority has a lot of power
What is something you would like to know more about?: Marketing. How much work it takes to do marketing campaigns. How do you make things Viral?
Favorite Book: Lord of the Rings
Favorite Quote: Winston Churchill: success consists of going from failure to failure without losing enthusiasm
Favorite Kitchen Item: My favorite dish is risotto so I like a really big wooden spoon

If anyone wanted a job in regulatory, what should they study on their own?: You can find many courses in food law in United States. California and New York has plenty
Study the objective official source depending on countries. Common websites.
FDA website, Code of Federal Regulations
Not so simple in Europe: 26 countries with deviations
Independent blogs can work too

Advice getting into the food regulatory industry: Get your hands dirty. You can’t imagine the complexity with regulatory issues. It’s more about how you approach the problem
Where can we find you?: Foodlawlatest@gmail.com

Other Links

Foodlawlatest.com
Baby formula scandal
Olive Oil Book: Extra Virginity
Anti-Vaxxers
“We don’t trust science but everyone is eating supplements”
Viral Marketing
Coca-cola put names on the cans, and they monitor and test everything
Food Marketing Nerds Podcast

Jul 17, 2017

What’s the point of a food industry podcast if I can’t help you with your careers?

That’s why I’ve actually taken a liking on interviewing recruiters because recruiters know the best way to get a job.

Bob Pudlock is one of those people. He is an independent recruiter who knows his stuff. Taking an unconventional route, Bob went into recruiting because companies would pay him top dollar to recruit. Yep, one sentence solidified his career.

Bob has a lot of practical advice in the show such as how to make 100% use of job interviews when you have to pay for your own flight, the power of long-term networking, and one of my favorite topics, which is better? Factory experience or a master’s degree?

Shownotes: http://myfoodjobrocks.com/075Bob

About Bob Pudlock

Bob Pudlock is the owner and President of Gulf Stream Search, an executive search firm that works with companies in the food and nutritional supplement industries to identify, assess and capture top talent for their organizations.

Bob has been in the search industry for 17 years - he has placed individuals all throughout the US and Caribbean at all levels - most of the positions he fills are in R&D, Quality, Sales/Marketing, and Plant Operations throughout the US - he works with venture capital firms that focus on the food industry, start-ups, as well as established brands in the food and supplement industries.

Bob grew up in Cleveland, OH and attended John Carroll University where he played on the golf team.  He moved to South Florida in 2011 and is active outdoors with running, swimming, stand-up paddle board racing, fishing and bicycling.

5 top reasons My Food Job Rocks

1. I can work from anywhere - I conduct nearly all of my work via phone, email, and video.

2. I choose what companies, searches, and candidates I work with.

3. I make my own hours - I work as much or as little as I like - although my business demands a lot of my time, I still have the flexibility and control over my schedule to do the things I enjoy outside with the people close to me.

4. I control my income.

5. I get to work with up and coming talent in the food industry and I also get to work with companies that are changing the way we look at nutrition and health in general.  I get to work with people that are truly making a difference in the world.

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

 

If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

  • How to make the most of paying to fly to a job interview
  • Why you should go to hiring managers and not HR
  • How even the smallest talks can be impactful
  • The value of factory experience
  • The many factors about the lack of free labor

Question Summary

Sentence or less: I identify or recruit top talent in the food industry
What do you do specifically?: 2 things: companies go to him to find people and he finds great people
I focus on relationships and connecting
What was the time you talked to someone who didn’t accept the job at the time?: I try to open up to people to imagine the possibilities. I try to set more expectations.
What’s the best advice for growing your network?: Throw your net wide, not deep
The best thing about your job: The journey of hiring
Steps it took to get to where you are today: Ohio, Private schools, good at sports, underachiever, didn’t think what would happen when he grew up, golf coach, training salesmen, “Bob, we will pay you top dollar to find salespeople”, pet food recruiting, then expanded to more - Sometimes it’s ok not to know what you’re going to do
What’s the most common theme between excellent candidates?: For young people: curiosity for learning and getting to really understand all the different steps on the product development cycle
What is more valuable? Masters experience or Factory experience?: Factory experience. It can’t be replaced or supplemented at a later date.
For many people, most people want to do different things
Why Does Your Food Job Rock?:
It’s all about the journey. Also, I work for myself and I get to have control over who I work with
What is Bob’s Win Rate (Hired versus not hired): Average is 10-15 interviews for one hire. Bob has had impressive numbers. The secret is understand what the company is looking for
Food Trends and Technologies: The blurred lines between mainstream food and nutrition
What is the biggest challenge the food industry needs to face?: Skilled labor. Some reasons: we put our manufacturing plants in the middle of nowhere, lobbying to reduce regulations for hiring skilled labor.
Favorite Quote: The Man in the Arena.
Favorite Book: Oh the Places You’ll Go
Favorite Kitchen Utensil: Utensils that are not utensils
Advice on the food industry: If you’re going technical, get a degree. Think of other degrees like Masters or MBAs
What is a common myth that you’d like to dispel about job hunting?: The best resume doesn’t always win
Where can we find you?: Gulf Stream Search. Email: bob.pudlock@gulfstreamsearch.com
Phone number: 561-450-9490

Other Links

Hiring Manager – Someone who requests a new employee
H1B Visa

Jul 10, 2017

Steve Gendel has worked in the FDA for 25 years and this guy has had an amazing career doing so.

He’s been involved in the latest and greatest technologies ranging from early stage GMOs, Food Allergen Labeling and Consumer Protection Act, and of course, our favorite one right now, FSMA.

The best part of this episode is the very practical and real advice he give son how to get a job at the FDA. Of course, it’s a special mix of fiscal year luck, and who you know. He tells you the best places to meet people in the FDA, where the FDA usually works at (which of course, it’s not easy find), and when to start asking your contacts if there are positions open.

 http://myfoodjobrocks.com/074Steven

About Steven M. Gendel, Ph.D.

Dr. Gendel works to ensure safe food for everyone through education, consulting, and support of food manufacturers and organizations of all sizes as the Vice President, Division of Food Allergens, IEH Laboratories and Consulting Group. This includes facilitating compliance with the rules issued under the Food Safety Modernization Act, and supporting the development of Hazard Assessments and Food Safety Plans. He applies a scientifically sound approach to allergen control and testing, and to resolving compliance issues.  He is a Food Safety Preventive Control Alliance Preventive Controls Lead Trainer, a Certified Food Scientist, and an experienced speaker.  Previously he was the Food Allergen Coordinator for the US Food and Drug Administration where he lead policy initiatives, the development of regulatory documents, and assisted in enforcement activities.  He has over 25 years of experience in food safety science and policy and over 90 techincal publications. He held postdoctoral positions at Harvard University and the University of Toronto and was on the faculty of the Department of Genetics at Iowa State University before joining the FDA.

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Knowledge Bombs

  • Steve talks about why he stayed in the FDA for 25 years
  • How the FDA is funded
  • What the FDA controls
  • What Steve thinks has the best food safety programs
  • The best advice on how to get into the FDA
  • When to start looking for a FDA job

Question Summary

One sentence or less: I’m a food safety scientist. My job is the next thing you eat will not kill you
Best thing about your job: I feel like I’m really making the world safer
Step to get to where you are today: Undergraduate degree in engineering in KS Western reserve , Graduate in UC Irvine in biology, Department of Genetics in Iowa University, met someone at FDA which was now Institute of Food Safety and Health, stay with the FDA for 25 years, now a consultant

What is the difference between the FDA then and now?: A lot of external factors shape the projects such as consumer, laws and regulations, and new congressional turnover
The hot topic before you left: FSMA is coming into effect (well…. Maybe not anymore)
Most important skill you can have in food safety: Flexibility. Food safety is a very integrative type of field. There are a lot of pieces in Food Safety.

Projects Steve was involved in:

  • Potential allergens in GMOs (back when it was new)
  • Risk analysis modeling
  • Joint project between FDA and Health Canada about Soft-cheeses and L.monocytogenes
  • Food Allergen Labeling and Consumer Protection Act. Thresholds for Allergens
  • Lead author of an allergen threshold report
  • Helped with FSMA’s preventative control

New Food Trends and Tech: Advanced Genome Technologies. Can be a great tool to understand pathogens. It helps you understand where they come from and then we can do that
Biggest Challenge the Food Industry has to face: Transparency. Mainly asking “why”
One thing you’d like to know more about: How companies invest in food safety and food safety program
Favorite Quote: To err is human but to really mess up, you need a computer
Favorite Food: Grilled Cheese Sandwich. Sharp Cheddar, Swiss Cheese, Artisanal Food
What Advice Would You Give TO Work In The FDA: At this particular time in history, it’s hard to say. However, meet people in the FDA. It’s who you know.

How to meet FDA people: Scientific Conferences. Local meetings at IFT and IAFP, American Chem Society, Society of Toxicology, talk to them, they will know others who do.
USAjobs.com
Office of Regulatory Affairs. There are District Offices. Contact the Deputy Director of that office
Commissioner’s Fellowship
ORISE- Oakridge
CIFSAN – Centers for Food Safety in Universities that work collaboratively. Can get graduate or postdoc positions
Fiscal Year for the Federal Government: Begins October 1st, ends October 1st. But start looking now
How to find Steve: linkedin

Other Links

Ep. 031 - Tiffany Lau
Myrian Zboraj – Quality Assurance Magazine
GATTACA
Walmart
Costco

 

Jul 3, 2017

Darin’s son died of an E.coli outbreak and he has spent the last 25 years devoting his life to making the world a safer place.

Within the last 25 years, he’s become a Doctorate in Law and Policy where his main focus is to implement Food Policy. He’s talked with doctors, scientists, law makers, and graduate students into fighting for food safety. In his spare time, he comforts people who have gone through the same troubles as he has, and shares their stories.

Darin does a great job weaving intricate stories to give you the sense of importance in Food safety, which includes aspects of history, humanity and Chipotle.

A serious note for this interview: This is a very dense and emotional conversation of food safety. Darin really cares about what he does, and by the end of the episode, I hope you have a renewed sense of importance in food safety.

About Darin 

Dr. Darin Detwiler is the Assistant Dean and a Professor of Food Policy at Northeastern University College of Professional Studies, Boston, MA.  He is a food industry consultant, columnist, and frequent speaker at events across the country and beyond.  

He is coincidentally going to be on American Greed (yes, that's his voice) this week 

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Knowledge Bombs

  • Why deadly foodborne illnesses spikes during the summer months, which causes a bad experience in Thanksgiving
  • The stories behind statistics. Focus on the stories.
  • How the FDA has changed in the last 25 years
  • How people being lazy can cause massive damage
  • How history impacts food policy
  • Everyone has a role to play in food safety
  • Understanding the cause and effect in food safety
  • Why Darin chooses Academia to do Food Safety
  • How Darin balances out food industry stories and family stories and the differences between them
  • How Darin’s perception of food safety has changed over time
  • The lack of Ethics in the Peanut outbreak
  • We talk smack about Chipotle
  • I’m as old as Chipotle

Key Summary

How Darin has improved Food Safety: 1992 – operating a nuclear reactor, supported the USDA on food safety, went back to university and taught for 15 years in forensic science, Doctorate in Law and Policy and focus was on implementing food policy,
Two reasons why food safety fails: They don’t understand or they don’t care. Maybe we need to teach people earlier. Most Food Safety folly is based on greed
My Food Job Rocks: Food affects everyone and we connect to it on all aspects of life
What advice do you give people to excel at what they do?: If you see things and you don’t take action, or won’t eat your own product, ask questions. Be a self-advocate.
Why did Chipotle fail their food safety protocols?: Failure to invest in safety. The system needs work, but their response is textbook
What should Chipotle should have done to be better?: They can’t fix the past

Other Links

Stop Foodborne Illnesses
Jack-in-The-Box E.coli outbreak 1993
Food Fraud: Big in Europe
Bioterrorism
Upton Sinclair – The Jungle
Peanut Outbreak
Chipotle Outbreak
Contact: d.detwiler@neu.edu
Quality Assurance Magazine

Jun 27, 2017

I usually do a pre-interview with my guest, to kind of explain what we do, if they listen to the show, and stuff like that. However Thom’s pre-interview was so good that I had to share it.

Think of this as an episode where I invite an old friend out to coffee to see what’s going on with his life. Thom is an amazing person who reminds me a lot of Derek Sivers.

Thom is also a guest who loves to swear so I edited a few things so the itunes police doesn’t get me.

So you’re going to learn a bit about documentation, and also some great podcasts that Thom listens to. Also, the really awesome perks Thom has built up in Stevivia’s office. There is a reason for that. If you want a full reason, listen at myfoodjobrocks.com/072Thom

Enjoy!

Key Takeaways

  • The importance of documentation
  • Thom’s investment in employee happiness
  • How to have employees talk to you

Other Links

Non-GMO in Europe
Louis Hows – School of Greatness
Tom Bilyeu - Impact Theory
Mixergy Tom Bilyeu
Tim Ferriss Show
Kale Chips Healthy Crunch
How I Built This
One Question You Would Like to be Asked?: Why do you do what you do?
Weird things in Steviva’s office: Tomato’s and chickens, food Friday

Jun 26, 2017

 

Thom King is probably the best CEO I’ve ever had the chance to talk to. He’s fun, innovative, and he just loves his job and the people he works with.

I had a great hour and a half talk with him on my lunch break and had to find an excuse when I got back to work. This interview is that good.

Where to start from this interview… whether you’re a young professional, an old soul, or a struggling entrepreneur, Thom will give you advice on all aspects of your career.

You’ll learn how to deal with conflict in the work place, the touching reasons why Thom loves his job, the amazing first stage of stevia and the growth of the brand, and at the end of the segment, the power of having a good idea and working hard so that everyone knows you’re the best.

Remember: I am currently recording this at my hotel at IFT. Just saying, I’ll be there until Wednesday. If you’re available, I’d love to meet you. Just email me at podcast@myfoodjobrocks.com

If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

 

About Thom King

Part CEO, part personal development wonk and part biohacker info geek, Thom is a self-confessed serial entrepreneur. While his favorite book list contains many success-oriented and personal-development classics, the classic definition of achieving success (e.g., making a lot of money) is not what inspires or motivates Thom. He follows more of a “you aren’t doing well unless you’re also doing some good” line of thinking. Thom’s company has been built around the simple principle of “do the right thing.”

Knowledge Bombs

- How to deal with conflict in the work place
- Literally the birth of Stevia
- How to get triple digit growth 3 years in a row
- Some methods to understand people
- Thom’s interesting hobby and how he makes them
- How to validate a good idea

Question Summary

Elevator Pitch: A sweetner that doesn’t affect blood sugar levels that became an ingredient company
Favorite thing to do as a CEO: Make my employees cry with tears of joy; Be appreciative with your employees
What do you think you do in a day?: Manage personalities
How many people are in your company?: 32 people
How do you deal with conflict?: Clashing is a function of a breakdown in communication; I learn about the problem, and get to a common ground
People who get under your skin: Imagine them as a six year old child

Steps it took: Thom met Jim while doing radio, he tasted Stevia, made Stevia extract in a  garage
Steviva was born in 1992
2008 – Stevia was given provisional GRAS status, moving Thom’s company to Food
Ever since 2015, Steviva has experienced triple digit growth

Metabolic disease: Obesity, diabetes
Why did you start a food company and what keeps you going?: Getting rid of metabolic disease is my why
Most important skill you can have in the industry: integrity. Constantly improve your product. Integrity is a service to makea  good product.
Food trends and technologies: Probiotics and fermentation
Thom makes his own probiotics and uses an 11 strain fiber

What is one thing you’d like to know more about?: Hydrocolloids, thickening agents
Example: thai chilli sauce, jam, etc
Favorite Quote: Tony Robbins: Anything is possible and it’s up to you to make it probable
Favorite Book: Right now is Tools of Titan
Favorite Kitchen Item: Sous Vide
Favorite Food: Spaghetti and Meatballs
Any Advice for starting your own business: listen to Gary Vee’s Podcast. You grind and grind and grind and grind some more
This is the best time in the world ever to start a business
Low entry points for validating your idea: social media and crowd funding
One thing you’d like to know about starting your business: more knowledge about Accounting
What’s next for Steviva: Moving to another facility. Quadrupalling the size of our R+D lab
Steviva: twitter, Instagram, etc
info@steviva.com --> direct it to Thom!


Other Links

Steviva
Nextiva brand – Stevia infused agave nectar
Marrakesh Spice
Provencal Anise
Maple syrup
Masala Chai Spice
DE 42 High fructose corn syrup
Jim May – Founder of Wisdom Naturals
DISC test – Analyzing human needs for all employees
Polyols/Erythritol
FDA rulings on fiber
Jerusalem Artichoke
Chicory Root
IMOs
Custom Probiotics Glendale Los Angeles
Flowbee- vaccum haircut
Ketogenic diet
Exogenous ketones

Jun 19, 2017

I am fortunate to interview Steve MacIntyre, as he brings a new perspective compared to the standard guests we interview here. He is the first Human Resource professional, and the only one I know who is really passionate about his industry.

Like many of our guests, Steve’s career path involved a lot of twists, and turns, and ultimately, a lot of leaps of faiths. From the army, to health and safety, to eventually, human resources, you can really feel how Steve has kind of gone with the flow in his career.

As a HR professional, Steve brings some amazing advice in this interview which will help you become a much better professional.

We give you some tricks on how to take advantage of networking, make the most of taking an expert to coffee, and igniting your intellectual curiosity

About Steve MacIntyre

An energetic, results-focused HR professional who directly contributes to a high performance culture by creating an employee oriented climate and implementing progressive and consistent people management practices that emphasize engagement, integrity, productivity and consistency.

Provides sound advice and guidance on human resources issues to leaders enabling our business to attract, retain, and engage great people who are inspired by superior results.

About Vibrant Health Products

Our story finds its humble beginnings in the Okanagan Valley in British Columbia, where Brad Brousson began using his mother’s recipe to bake sprouted grain bread for guests at a wellness resort. In 1989, Stan and Kathy Smith partnered with Brad to form Vibrant Health Products, sharing Brad’s passion for health and wellness.

Over the years, the company has expanded to include three brands: Silver Hills Bakery, One Degree Organic Foods, and Little Northern Bakehouse. But the company remains family-owned and operated. And the same homemade quality that began in Brad’s kitchen is still present in each loaf of bread, bagel, and bun we bake.

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Knowledge Bombs

- Why being a HR professional in the food industry is different compared to any other industry
- How to be transparent and getting into the culture of transparency
- How Steve used networking to excel at his job
- Why Steve left his first job because of the products they made
- How to get the most value out of a coffee interview
- How to encourage people to demonstrate intellectual curiosity

Question Summary

Sentence or less: Senior level HR practitioner for the food industry
Why do you like the food industry: Food is something we all share. It's more intimate
What is the best thing about your job?: Hiring people, and give young professionals their first opportunity
Describe the steps it took to get to where you are today: I was in the army, electrician apprenticeship, laid off, food business is hiring electricians, health and safety committee, HR director asked him to take over and he loved it
Required HR: Chartered Professional in Human Resources (Canada)  or SPHR (US)
What should more people do to be good at their job?: Network with people who do what you do and do what you want to do.  Be intellectually curious
My Food Job rocks: I get to be part of this movement
Food Trends and Technologies: Sustainability, Whole Foods
One thing in the food industry you’d like to know more about?: Marketing. How do we influence you to buy our stuff?
Advice Going Into The Food Industry: Call me! But seriously, I love talking to passionate people.
How do you find good candidates?: I’m looking for energy
How can we reach you?: Through linkedin

Other Links

Gardeen
Flexitarian
Give and Take

Jun 12, 2017

 

If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Manuscript

Looking at my calendar, I saw that this podcast actually started in June.

It’s felt like a long time. A lot of things have happened while creating this podcast. I met some incredible people, collaborated with geniuses, and made my connections with my friends unbreakably strong.

Other than that, a total of 15,000 people have downloaded the podcast, averaging 215 listens per episode. For me, I’m happy with this.

So in this episode I just wanted to really flesh out the events that made this podcast for what it was today, and how it slowly transformed. From the independent website, graduate student series, to why I am changing some of my questions, I want to tell you just how fun it was making this thing and where we’re planning to go next.

Let’s being

Beginnings

Have I told this story before? Maybe only to my guests, or with my friends.

When I first moved to Phoenix, I became obsessed with Podcasts, almost about the same time I started hating my job, which you can listen about in episode 60, which was around the time I wanted to find a way out.

I noticed that sure, listening to music was fun, but it wasn’t productive. So I started listening to audio books which I borrowed form the Phoenix library. Soon it evolved into podcasts.

My first podcasts I listened to often were Smart Passive Income and Entrepreneur on Fire. I’d consider these entry-level because they are indeed inspiring stories with a little bit of tactical knowledge. This went on for about a year.

In maybe January 2016, I read an article by Tim Ferriss about how he started his podcast. Through his write up, I found it was pretty easy to do. For example, the equipment was dirt cheap, and the barrier to entry is pretty good.

About a month later, Nicole posted the fated article about how the food industry is hiring people at a declining rate and everything kind of clicked.

The lesson here is really about this simple equation, that opportunity + preparedness = luck is something that resonates with me when I do projects.

If I didn’t listen to podcasts, or read how to do them, I would never had had the opportunity to work with Nicole. There are many other factors in how this started up that made it worked as well.

For example, Foodgrads was a startup, so they were flexible and willing to support me in this venture. Though they didn’t give me initial capital, the power of just getting a thumbs up is more than enough justification to get started with the podcast so I set aside $1000 dollars and went to town. I would provide the episodes, and they would provide the website that I could post on.

I bought equipment recommended by Tim Ferriss including this microphone. I downloaded Audacity, and then I bought a course called Podcaster’s Paradise. This course was created by John Lee Dumas from Entrepreneur on Fire. I subscribed for about 3 months and learned a lot of technical tidbits in not only on how to use Audacity, but how to structure my podcast from getting guests to sending thank you notes. It also gave me some amazing tools such as calendly.com and libsyn.

I also found the facebook group they had extremely supportive and that’s also where I met Kim from Peas On Moss, who started her podcast the same time as I did.

So starting that, I now had to get guests. First up was Nicole and Juliette from Foodgrads as they were the ones hosting it on their website, so it just seemed right. Then I got Trevor Fast, Brian Chau, and Taryn Yee, while on a work trip to California. I literally scheduled time to meet and record. It was really fun!

I remember doing the dumbest thing while doing Trevor’s interview. I thought the room was too noisy so I thought we could do it in the office. We ended up doing the interview in a cramped, noisy room where chocolate was being refined. Editing that was a pain.

So you keep going. Episode 6 was my most valuable guest being Dr. Howard Moskowitz in more ways than one. This one was a stroke of luck I had no idea how I got him on the show. I just connected on linkeidn, he sends me a bunch of stuff and I asked him to be on the podcast. That’s so cool!

I realized then, that the ability to ask someone to be on a podcast is an extremely valuable tool. For one, it gives you a very legitimate excuse on inviting, and talking to people you want to talk to, and

I would say about 70% of my podcasts have guests I personally contacted, 10% are from people who sign up to be interviewed randomly and another 20% are referred to by either previous guests or friends.

My biggest tips for finding great guests is pretty simple, especially for people on linkedin.

For one, if they post a lot, it’s more likely they would like to be on the show. There are only a few exceptions I’ve had with this.

People who are going to launch something, whether it’s a book or new product, are especially willing to talk about it as well. This is how I got Ali Bouzari on the show, for instance.

Connectors, whether self-proclaimed are not have their perks too. Rochelle Boucher, for example, knew a ton of people and supported me in huge amounts getting guests that came to her Miele location. I returned the favor with my own resources.

After my recent talk with Alex Oesterle from Food Marketing Nerds, I found that he has a very different way of contacting. A bit more professional, which I might want to dive in the future.

He goes through PR firms or PR departments to get amazing guests from the marketing department. I’ve only had a couple of guests been blocked by denying permission, which I actually find kind of, a strange and outdated practice, but I understand.

But the method I use works, I have absolutely no problem finding guests and I actually realized that I don’t need big shots on my podcasts. I actually really enjoy interviewing fresh, inspiring graduates. Some recent examples like Jon Weber and Louis Edmond, who both just got their jobs, were extremely satisfying to talk to just because of their passionate outlook in life and I wouldn’t have it any other way.

So this brings me to another topic about what you want your podcast to represent. This means knowing your audience, and catering to that audience.

Overall, the message and structure for My Food  Job Rocks is a pretty simple one: explore different food jobs, dive in a little bit of their history, and explore their viewpoints on current events such as technology or current events. At the end, we cool down and talk about books, quotes, and favorite foods.

The questions we’ve designed for our show is pretty standard, but testing certain questions has made the process a lot of fun.

One of the questions I’ve changed was “what is a standard day like?”

I used this question in the beginning, but all I got was “every day is different!” So I changed this question and worded it in multiple different ways. Sometimes I say “what’s the most exciting part of your job?” or “what’s the worst?” some of my personal favorites include asking the process of how to make a certain food such as with Jocelyn Ngo or Haley Richardson. By diving into a subject filled with enigma versus a standard routine, in usually generates more excitement.

One of the other questions I’ve had a good time playing around with is “what do you think are the important skills you need in your job?”.

My favorite answer to this question is from Tiffany Tong from Canada’s Smartest Kitchen, where she said adaptability. After she did a beautiful explanation of the word, I dug deeper. “How do you become more adaptable?”

I guess the trend and evolution of the questions I ask is more about “how can I make this podcast more exciting/unique, and what type of tactical and actionable advice can I give to my audience?”

Next topic is in regards to why we split off from Foodgrads initially, around episode 16:

Well, I wanted more control and a certain person who was there at the time didn’t want that. Eventually, they had to approach to let me go.

I’m bad at assuming things, so I’ll leave it as: I grew too big for their nest so I had to leave. With a mix of disappointment, support from my friends, and admittedly, utter rage, I decided to make my own website to host my podcast.

I still had a weekly podcast so I had to make a website fast.

Luckily, this wasn’t just a start-from-scratch bang my head against the wall. Ever since I started hating my job, I dabbled into website design. I made my first “successful” website called Az Asian Food Review. Where I reviewed Asian food in phoenix.

I had to pay for a theme dedicated to podcasting (which in hindsight, I never used that feature) and a pretty good front page function.

Building the website was actually one of the most exhilarating I’ve done for this project and I am really proud of the website I made.

Using my skills from Canva, and my website experience, I made a website for maybe under $150 dollars that I could use as my playground.

And looking back, I used it as a playground very well.

Evolving the shownotes, making a blogging section for my own personal use, and recently, hosting another person’s content made this website a proud accomplishment.

Eventually, I made a deal with Foodgrads to work with them. Yes, it was awkward at first, but both Nicole and I supported each other. I actually had a huge internal debate not to do it because of an ego issue on my end, but that was a dumb, childish reason. The main reason is really, we can’t do this alone. If we’re split now, there is no way to conquer the industry. I need Nicole to be a powerhouse distribution force in the future, and she needs my high quality content to satisfy her readers.

Two lessons appear from this: don’t burn bridges, and don’t give up. I could have easily been extremely hot headed and aggressive in this scenario, and let my ego do the talking, but I had to bite my tongue. It’s paid off.

Another thing is consistency. If you really want to make this not a hobby, you need to be consistent with your episodes. Too many people get burnt out or just lose motivation on doing a weekly podcast.

What actually happened was I liked interviewing so much I ended up having so many episodes, I had to open the flood gates and launch 2 episodes a week. I was so hard to switch to 1 but I realized that two episodes a week really took a toll on my life. Luckily, I had Veronica Hislop save me with her willingness to provide awesome content with her blog posts.

So I want to wrap this whole thing up into a lessons learned scenario.

Both podcasting and website design were once small interests, that later became hobbies and then actually became revenue generating.

Yes, I made my initial investment back 5 times over. Some were direct requests, others were from referrals from guests. Not only that, but certain guests have contacted me for other projects and what’s coming in the next couple of years is really something.

At the end of the day, the biggest lesson I have for you is to just start doing something an hour a day. It can be researching, or reading, or just gathering information.

Eventually, a seed will be planted into your mind. When the opportunity strikes, you’ll be prepared.

As maybe you could tell from this episode, most of the opportunities I was given was

So the best place to invest a minimal amount of skill? I’ll give you two resources where you can find a skill and then have the opportunity to dig deeper.

Entreprenuer Podcasts

The SPI podcast by Pat Flynn is probably the best resource to find a collection of people who are making income in unconventional ways. This was actually one of the avenues I’ve used to another area of interest which ended up being a bad investment but that’s another story.

You can probably find things similar to SPI by typing in entrepreneur podcast in your favorite search engine. Other search terms you can use is Bootstrapping, and built.

Recently, Reid Hoffman’s Masters of Scale has been one of the best things I’ve ever listened to so if you’re going for it, you gotta listen to his stuff.

And

Facebook sponsored webinars

If you’re like me, a bunch of people are now pitching their “free webinar” facebook ad on my feed constantly.

Maybe it’s because I like stuff that attracts those adds to me…

Anyways, you should try it out. You’ll only invest one hour of your time.

But be careful! These types of webinars will always try and sell you something. It’s just their design. Whether you buy or not, is up to you. However, as a disclaimer, I buy maybe 20% of products that I see in webinars.

The point in exploring different avenues is to eventually find something where you can utilize the skill. The demand or timeline will be your bridge from interest to skill.

The power of having your back against the wall, you’ll be surprised in what you could get done.

Have a website to build in a week when someone lets you go? Time to get serious.

This is actually what I’m kind of missing now, the stuff I’m doing is awesome, but I need a sense of urgency to kick me in the butt. Apparently, it’s just my personality.

So where is this podcast heading in the future?

I don’t know. My goal is 100 episodes. Judging by the rate of this, we’ll be there in January.

With more than 50 interviews under my belt, I think it’s time to push a little bit on wrapping up the content in a nice little bow and send it to people who would find value in it such as professors, career consolers, or whatever.

I think I can put a little more oomph in sharing the content to others who might want to take the food industry as a career path.

Overall I have to tell you, I’m in this for the long run. Not just the podcast, but the connections I’ve made with every guest on the show is extremely valuable and every time I see their names or faces, I remember of the pieces of gold within their interview. Every podcast guest has taught me so much about just how passionate people are in their job. Whether it’s young professional’s eagerness to learn or the startup CEOs who hustle and works her butt off 24/7 but are fueled with endless energy, those are the guests that keep me going.

The next set of episodes are absolutely amazing. And there’s a lot more variety too. More food safety guests thanks to Marian Zboraj, editor for a Food Safety magazine. She gave me some absolutely amazing people in that sector.

What else, more sales reps, where I go more into what makes a good salesman, and the best CEO I’ve ever met.

There’s just so much coming up, that I always look forward to trying something new.

Thank you to everyone who’s been with me this past year. Thank you to all of our listeners, to all of our supporters, whether financially or emotionally. I don’t know what’s coming next, but things are building and as long as we’re in this together, we can do anything.

 

Jun 5, 2017

Today we have Shyamoli Gramopadhye a food technologist at Dairy Concepts where she solves the technical problems of her clients in the cheese and cheese powder industry. Shyamoli is actually a very supportive writer for Foodgrads and writes articles on the site.

This episode has a lot of info about India’s food scene. Not just the culinary aspect, but the industry aspect as well! Shyamoli is highly passionate in this aspect and is learning as much as she can in the United States, where she will hopefully bring it back to India some day.

Other tidbits in the episode include: the power of creative freedom, curiosity, and we sprinkle in a few great book recommendations throughout the episode.

About Shyamoli

I'm a Food Technologist in the Innovation Department at DairiConcepts. I'm extremely passionate about all aspects of food and my latest achievement in the food world is being an Elite Squad Yelper!

About DairiConcepts

As a comprehensive solution specialist, DairiConcepts offers an extensive line of cheese- and dairy-based powders, seasoning blends, concentrated pastes, flavor enhancers and hard Italian cheeses. With industry-leading expertise in clean label formulation and manufacturing, our custom ingredients can accommodate your specific flavor profiles and label claims, as well as broaden dairy-flavored ingredients into new dimensions of taste and functionality.

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dietitians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Key Takeaways

- Research versus business and how it works in industry
- Shyamoli’s experience with her mother’s food business
- Shyamoli and my discussion about farming

Question Summary

What do you tell people in a sentence or less?: I’m a food technologist
What specifically do you do?: Food technologist for Dairy Concepts. They are a support system and test flavors
Dairy Concepts: Cheese and cheese powder company
Favorite thing to do at your job?: A mixture of science and business. I can see both sides and see how my research affects the money
Career Path: My mom is in the food industry, undergraduate degree in biotechnology, subject that talked about food industry, went to get a masters
Reason why I went to the US: To study food science and bring it back to India. There’s no food innovation in India
The most important skill you need for your job?: Curiosity
How should you spark your curiosity?: You definitively have to be in a field that interests you. Read more, keep your eyes open
My Food Job Rocks:
I can learn so much about food and use it to start something new
What Business would you want to start?: A farmer space where people can come see what it takes to farm.
The Future of Food: The Third Plate by Dan Garber
What do you look for most in a job?: Creative Freedom
Is it a cultural thing?: Yes
Food Technology: Plant Based food such as lentils
Biggest Challenge: How broken the food system is
Who is doing a good job fixing it?: Hampton Creek, Kashi, Larabars
Favorite Kitchen Item: Muffin Mold for portion control
Favorite Book: The Voluntourist by Ken Budd
Favorite Food: Pani Puri
Food Media: Food Dive, Food Rush
If you were to tell a food science class right now, what would it be?: Talk to people and don’t hesitate to talk to experts
The more people talk to people, the more we can dismiss miscommunication

Other Links

Foodgrads.com
Procurement
Indian Organic Farming
Chef’s Table
Fair Trade Chocolate
Beard Wine Chocolate by Simran Sethi
Endangered Species Craft Chocolate

May 29, 2017

We have quite a unique guest today. Alex Oesterle co-owns his own creative agency, Blue Bear Creative in Boulder, Colorado. His client base is food companies where he creates marketing campaigns for food companies that target the good old millennial population.

What’s great about Alex is that he also hosts his own podcast. He created Food Marketing Nerds, a podcast focusing solely on food marketing professionals. So of course, we talk a lot about podcasting and how it benefitted our professional lives. We also discuss what makes a good podcast and how to get guests.

If you want to get started with Alex’s podcast, I suggest checking out these three episodes.

Other than that, if you are interested in marketing, or branding, this podcast brings a lot of really good strategies on the table. For example, so many different marketing strategies including snapchat, Tasty videos, and choosing your niche

If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Key Takeaways

  • Why Boulder, Colorado is an amazing food entrepreneur place
  • Why mellenials don’t like “Why mellenials” articles
  • Why Alex and I love Podcasting
  • How snap chat is used in the food media space?
  • Really interesting discussion about Wendy’s social media strategy

Question Summary

What is Blue Bear Creative?: We are a creative agency that focuses on millennials in the creative agency
What is the best thing about your job?: The creative work
What is the worst thing about your job?: The admin work
Steps: College at CU Boulder, various job and internships at Qudoba, worked at restaurants in college, went into Finance, did Finance in startups, met cofounder and their skills aligned
How do millennials like to be marketed?: They don’t like to be in a statistic. Example: Pepsi Ad
Why Did you Make A Podcast?: To capture knowledge in how to make us better than our job
How has podcasting benefitted you and your brand?: Personally, it’s shown me how to be successful and I get to see different marketing strategies
How do you usually contact guests?: We reach out to brands that are really cool (I use linkedin)
What do you think makes a great interview podcast?: Being able to spitball and roll with ideas and knowledge in the industry. Have the hosts do their research. I look for tactical information
What Brands are Killing it Right Now?: Justin’s Nut Butter, all of Alex’s guests, Chick-Fil-E, Taco Bell
What Food Technologies are Really Exciting you Right Now?: Messaging and tracking data
Tasty Style Videos
Rogue Wendy’s Account
As a business, what is one thing in the food industry you’d like to know more about?: How a big food company without outside help made it
Favorite Book: Malcom Gladwell’s Blink
Favorite Quote: Man in the Arena

It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat.

Any advice about starting a Creative Agency: Start small. Have a specialty or expertise
What’s next and where can we find you?: Continue to grow. We’re growing.

Other Links


Blue Bear Creative Website

Denver Colorado
Boulder is the Silicon Valley of Natural Products
Boulder Chip brand
Expo West
Naturally Boulder
Time Article about Millennials
Fat Burning Man Podcast
Throwing Shade
Audible
Food Marketing Nerds
Denver Convention Center: Blue Bear Statue

May 22, 2017

Today we have Jonathon Weber on the show, a young professional who works at Herbaland Naturals, a gummy company in Vancouver, Canada.

Jonathon just graduated but he’s worked for so many companies! He also has chef experience, and now he’s a food technologist. This guy is really passionate on what he does. If you are currently in college. Really listen to the part about how he gets internships

Other gems in this episode, is that you learn a little bit about the gummy industry, learn how to hustle in college and do internships for small companies, and Jonathon and I geek out about ethnic food which includes talking about Dominican food, Banh Mi sandwiches, monte cristo sandwiches, and my spring fling, gochujang

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

Key Takeaways

- Why Jonathon changed his route in food science
- How Jonathon got 3 internships while in college
- Jonathon and my talk about ideation to commercialization
- Our discussion on a lot of different ethnic food

Question Summary


Pitch Question: I’m a food technologist in the gummy industry
What’s the best thing about your job?: I solve problems
Did you learn about gummies in school?: No, I learned it at work
Pre-gel
How would you tell a freshman how to make gummies?: It’s simple: a matrix, a sugar and water. Everything else can alter it like pH or other sugars can change it
When finding these internships, how did you find them?: I had to cold call them and ask to join, and asked to grow together
Most Important Skill Do You Need For you Job?: Organic Chemistry and people skills
What Would Be Your Dream Job title?: Culinary Cowboys
What do you look for most in a  job?: Room for growth, is there support? Are they open minded? Small Companies are cool because you wear so many different hats
Food Trends and Technology: Plant based everything
Biggest challenge the food industry has to face?: The food we’re making is sustainable
Who inspired you to get into food?: My mother
Favorite meal from my mom: Braised beef and beans (recipe here)
Favorite Book: The Count of Monte Cristo
Favorite Quote: Keep growing, exploring, have fun, learn something new every day, and above all, be yourself
Favorite Kitchen Knife: My mercer
Tips for sharpening knives: practice. Use a sharpening stone
Favorite Food: Banh Mi
Weird stuff in Banh Mi
Any advice to get into the food industry: Work hard, never give up, be active, network, try new things, taste everything
If you were to tell one thing about your freshman self, what would it be?: follow your instincts, ask more questions, spend more time with professors, and you have to be having fun

Other Links

Soda Scientist Haley Richardson
Niagara College culinary and food technology
Culinary Scientists
Provisions Food Company Savory Cookies and Condiments
Black River Juice Co – Ontario
Ideation to Commercilization
Pea protein gummy
Plant based burger that bleeds
Plant based fried chicken
Monte Cristo
Knife sharpening stone
Vancouver
Hoisin Sauce
Gochujang
Siracha

May 15, 2017

I am so excited to have Sapna Thottahil join me today.

Sapna has an amazing background. From her early days in food waste to her fullbright scholarship Indian Organic Farming, Sapna is very passionate on the current issues in food that are just starting to get our attention.

With a  good heart, she now has a job as a Supply Chain Specialist at School Food Focus where she manages the supply chain for all ingredients that goes to feed schools in California.

So not only do we discuss one of the most important (yet not well talked about) careers in the food industry, but we also get into a lot of other really cool things such as whether to buy local, or fair trade, the cool things happening in the school food space, and an excellent tip on how to make your own vanilla extract.

hat’s the end of the show everyone, if you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

About Sapna

This excerpt was copied from her website

Sapna E. Thottathil, PhD is a first generation Indian American and the author of India’s Organic Farming Revolution: What it Means for Our Global Food System. She is passionate about finding solutions to global health and environmental problems and has over 10 years of experience in international development, environmental resource management, and food and agriculture.

Sapna is currently a Supply Chain Specialist at School Food Focus, where she develops opportunities with food companies interested in supplying better K-12 public school food.

She has worked on environmental policy and climate change for multiple organizations, including the Environmental Protection Agency and Health Care Without Harm, and has contributed to several articles on sustainable meat procurement, featured in Civil Eats and the American Journal of Public Health.

She earned her BA from the University of Chicago, where she was awarded the Udall Scholarship for environmental leadership, before going on to receive an MSc from Oxford University and a PhD in Geography from the University of California at Berkeley, where she was the recipient of a Fulbright fellowship. She currently sits on the Board of Pesticide Action Network, serves as a Council Member for Oakland Food Policy Council, is on the National Advisory Council for the Women, Food and Agriculture Network, and is a Health Equity Expert with the Center for Global Policy Solutions. 

In her spare time, she enjoys cooking, gardening, hiking, identifying wildflowers and birds, and relearning how to play the piano. She is also working on another book.

Sapna lives in Oakland, California with her husband and son.

Key Takeaways

  • What Supply Chain does
  • Our discussion on buying local versus buying fair trade
  • Why cafeterias are starting to cook raw chicken
  • Sapna’s top 3 spices

Question Summary

What is your definition of Supply Chain?: Logistics between production and consumption
Do you buy fair trade or local?: Farmers all around need our support
Steps to get to where you are today: Office of Solid Waste to Oxford University in England, UC Berkeley PhD, Fullbright Scholarship to India, published a book, School food procurement
What Claims do you look for on School Food Focus: Healthy ingredients, ingredient guide is posted on school food focus
What should young people be doing for their job?: Never stop learning
What unusual class did you take to help you at your job?: Science and Environmental Issues
My Food Job Rocks: I work for a mission focused organization with people who want to change the world
Food Trends and Technology: Cafeterias are buying raw chicken and cooking it in house. Transparency in food
Challenges in the Food Industry: Food Waste and ironically people are hungry. Supply Chain is full of inefficiencies
Who is doing a good job fixing this?: Plant based food companies
How do you get on Non-Profit Boards?: It’s like applying for a job. Networking and know the right people
Who Inspired You to get into food?: Consumers and my mother
Favorite Kitchen Item: Spices. Spice Cabinet
Top 3 Spices: Coriander, basil, vanilla
Vanilla extract tip: Cheap vodka, great vanilla beans
Any advice for anyone going into the food industry: Read on the sector, Check out these really cool podcasts (MFJR), Network,
What’s next?: Sapna is making a new book
Sapna kerala at wordpress.com

Other Links

School Food Focus
Raw Materials
Distributors
Pesticide Action Network
Food Miles
Fair Trade
Cal Poly Chocolates
Value-added goods
Kerala India
Southern Indian Cuisine
Civil Eats
Comfood

 

May 8, 2017

In this episode we have Dan Follese, the owner of Follese Culinary Consulting, where he goes to clients with the latest trends and brings new innovative concepts to life.

Dan’s main clients are fast food companies and we go through a lot of talk about how he views new trends and his opinion on certain fast food restaurants. For example: a debate on which is better: taco bell or Chipotle.

But this is a really fun episode. Dan is a wealth of knowledge and we talk about amazing resources to make you more innovative. For example, he’s told me research programs I’ve never thought of, how to communicate better as a food science person, and just his experiences as a chef, food photographer, and consultant were really a treat to hear.

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com

About Dan

With nearly 30 years in the business of preparing food, Chef Dan has forged his own path to create a robust background unlike any others. Chef Dan brings vision of collaboration, innovation and on trend concepts steeped in classic culinary ideology that will make your consumers crave more. An extremely motivated and detail-oriented culinary professional with diverse and progressive experience in multiple environments. Chef Dan has prepared white cloth gourmet meals for celebrities, appearances on “Best of Wine & Food” TV Food Network, collaborates alongside food scientists, converts recipes to formulas for mass production, leads nationwide food trend tours, directly supports onsite sales & has created some of today’s biggest LTO’s. Having worked directly with some of the largest food manufacturers he understands the necessities in food production. A Minnesota native Chef Dan has worked and traveled his way around the globe. Spending nearly thirty years in South Florida where he met his wife. They have settled down for the simple life of Green Bay, Wisconsin where they raise their family. Chef Dan’s passion for food and beverage will translate into your Gold Standard of success

Key Takeaways

- The Big 3 Fast food empires
- Olive Garden used to make their own pasta
- Why we need Cheese Experts
- The sad story about people stealing steaks in restaurants
- Dan’s opinion on taco’s à Taco Bell versus Chipotle

Question Summary

What do you tell them in a sentence or less: I create concepts out of food products for mass or restaurant chains. I work for all sorts of companies including start ups and kitchen manufacturers
Background: Chef, Johnson and Wales, Food Styling and Photography
How long did you get into full-time consulting?: Most people in the culinary field don’t know about commercialization. Culinary schools are now teaching food science
How to Start Consulting: Answer good basic, culinary trade information
Most food has already existed, but you have to evaluate how the customer will react to it
What should young people do to be good at their job?: You have to do what you love
Why are restaurant fail rates so high?: The dream and glamour can go to your head
Staff steal steaks from restaurants all the time
My Food Job Rocks: I get to experiment with new food ideas and implement them to large companies
How to Find and implement new trends:

Look at local markets
See the hottest restaurants on yelp and see what they do
More importantly, what appeals to me?

How to train sales people on new products: Demonstrate the simplicity of the product. The top 3 items comparing why it’s different, very basic applications
Most Food Scientists don’t want to be customer facing
Food Trends and Technology: Health and Wellness: Gluten-Free
Biggest Challenge the Food Industry has to face: Food Safety
One thing in the food industry you’d like to know about?: Food Science!; Cannabis in the Food Industry
Inspired to Get into Food: A Restaurant Job in high school
How do you get promoted?: Be someone to show up for any task asked for them. The spirit.
Favorite Book: Le Repertoire De La Cuisine
Favorite Quote: If there's time to lean there’s time to clean
Favorite Food: My wife says pizza but I say Chimichanga
Taco Bell vs Chipotle
Any advice for anyone in the food industry?: Love food
What’s Next? Where can we find you?: Trade Shows
Expo West
IFT17
I go and represent customers

Kitchen Aid stand mixer
Data-Central
Technomics
Mintel
Smoked Gouda
Arby’s Smoked Gouda special
Snacking Innovation Summit – Food Navigator
McDonalds
Burger King
Wendy’s
Big Mac into 3 different version
Culinology
Cargill
American Cheese
Jackfruit
Sunflower Seeds and Butter
Pea Protein
Whey protein
Naked Chicken Chalupa

May 1, 2017

It was an honor interviewing Susie Wyshak, author of Good Food Great Business as she shows us so many useful tips on how to start a food business and how to write a book.

I actually was able to meet Susie for a brief time during my trip to the Fancy Food Show, which we talk about during the episode. She even signed my copy of Good Food Great Business and you can see it in the show notes.

If you haven’t read the book and you are looking to start a food business, I highly suggest this one. It’s so good! From personal experience, I found the resources so valuable, the format really easy to follow, and the examples are superb.

Other little gems in this episode includes great tips and tribulations of writing a book, me showing off my food science knowledge, and Susie’s thoughts on robots in the future.

About Susie

Susie Wyshak is the author of Good Food, Great Business: How to Take Your Artisan Food Concept From Idea to Marketplace and Chocolate Chip Cookie School, for kids. She blogs about trends at FoodStarter.com and offers strategy and naming services to sustainable food entrepreneurs, local food shops and other small businesses.

Key Takeaways

  • Why Susie’s book is amazing
  • Why she decided to make a book and some tips on doing it
  • What Susie thinks of robots
  • Adam talks about food science and inulin

Question Summary

Educational Background: MBA in Marketing

Tips on writing a book

How did you contact people for info?: I just asked them! But I had a strong network
Do you think the industry is small?: Yes, but it’s just like any industry
What is the hardest thing about writing a book?: Books are linear and writing about a non-linear process is very challenging
How long did it take you to write the book?: Always had the idea, met Chronicle books the following year, then took a couple years.
Having deadlines will get you to focus. It’s like doing a Marathon. Be flexible and not be frustrated.Edits were mainly about Clarifying and explaining things. Thanks to her publisher
What has been the benefit of publishing the book?: I can do what I wanted and work who I wanted to work with
What would you eat for a month straight?: Lebanese Grape leaves stuffed with rice and lamb
Do you have any advice for writing a book: Read a book about writing books

My Food Job Rocks: I can help people and I have a community
Food Trends and Technology: Single serving on-the-go foods
What do you feel nailed single-serve foods?: That’s It – 2 piece fruits
Biggest challenge in the food industry: immigration and food waste
Susie’s thought on robots: It’s complicated and conflicting. We need to think through it.
What’s one thing in the food industry would you like to know more about?: food processing
Who inspired you to get into food?: An appreciation to small farmers
Favorite Book: Harold McGee On Food and Cooking
What would you eat for a month straight?: Lebanese Grape leaves stuffed with rice and lamb
Do you have any advice for writing a book: Read a book about writing books
What’s Next?: A new book about a grocery store, going to the Natural Products Expo
Where can we find you?: Susie@foodstarter.com

What other food shows do you recommend?
Fancy Food Show – Winter Summer
New Hope Natural Products Expo – LA and Baltimore
Candy Association
Specialty Coffee Association

Other Links

Fancy Food Show
Hummus Stir – Top food pick
Portable coffee tablet – tierra nueva
Good Food Great Business
Foodzie – Marketplace for Artisan food
Pierto’s Principle: 80 / 20 rule
Foodstarter.com – Susie’s own website
New Amazon Store
Meal Kits
Chipotle
Chicory Root - Inulin
Food Safety Modernization Act
The Joy of Cooking
Alice Medrich
Baking with Julia
Scissors that have two knife blades
Microplane Zester
Coffee Grinder
Spice Grinder

Apr 24, 2017

We have a great guest today as Tiffany Tong, Strategic Initiatives lead at Canada’s Smartest Kitchen, enters the scene and brings with her an amazing story about doing what you should do, versus doing what you want to do.

See, Tiffany didn’t start in food. Not for a long time. She was actually in the ever stable and lucrative oil and gas industry. Her switch to food seemed easy on paper, but as we dive deeper in the interview, you realize that the journey had its challenges. I really appreciate Tiffany for sharing her story, and along with that, we talk a lot about how to strategize your company’s target clients, how to apprentice for a celebrity chef, and some really cool food jobs we found on the internet. Like… Chief Adventure Officer

About Tiffany

An insatiable learner, Tiffany's background ranges from supply chain management and organizational change management in the oil and gas industry to food media. To compliment her Bachelor of Commerce in Business Process Management, Tiffany received a Culinary Arts diploma from the Northern Alberta Institute of Technology. As the Food Media Developer for one of Canada's best-known chefs, she managed the production of two cookbooks, including the recipe development. As the newest member of the Canada's Smartest Kitchen team, Tiffany brings a unique blend of business and culinary experience combined with creativity and energy.

About Canada's Smartest Kitchen

For food companies of all sizes, Canada’s Smartest Kitchen’s team of chefs and scientists develop customized solutions to create better tasting food products tested by consumers. Their proprietary SMART Advantage Process for food product development supports startups and multinationals alike with a customizable suite of services that can inject value at any stage in a product’s pathway to market. 

Sponsor

This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.

Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com

That’s the end of the show everyone, if you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com

Key Takeaways

  • How Tiffany rebranded the company and found out their 4 major client bases
  • How volunteering landed her a gig with a celebrity chef
  • Tiffany’s great resources for food tech and food jobs

Question Summary

One Sentence or less: I have a very fancy title
Title:
Strategic Initiatives Lead at Canada’s Smartest Kitchen
How do people visit you?: Referrals, website
What does a Strategic Lead do?: Big ticket items such as funding applications, rebranding, service line extensions and expansions
Seafood companies
Functional Foods
Innovative Ingredient Suppliers
Artisan Producers
Career Timeline: Business Bachelors of Commerce at University of Calgary, to Supply Chain Oil and Gas, then organizational change management Northern Alberta Institute of Technology, to culinary arts, Moved to the Island to apprentice with Chef Michael Smith as a food media developer,
How did you apprentice with Chef Michael Smith?: I found a post on the internet. And I volunteered at a trade show with a TV personality.
Most Important Skill for your job?: Adaptability. There is something new every day
How do you become more adaptable?: The ability to be ok with not knowing. Be ok with the uncomfortable and come in with a fresh set of eyes.
Worst Thing You’ve Tasted In Your Job:
Bugs
Best Thing You’ve Tasted In Your Job: Prime Rib
Dream Job Title:
Not really a job title, but opportunities.
What Do You Think Makes a Good Job?: Good learning opportunity and to be involved in everything
Food Technologies:
Food and Future Collab
Biggest Challenge: Our Food System
Who Inspired you to get into food?: I’ve always loved food. The people who supported me were my parents and partner
Favorite Quote: Henry David Thoreau Quotes. If you have built castles in the air, your work need not be lost; that is where they should be. Now put the foundations under them.
What does that mean to you?: Dream big
Favorite Food: Japanese food, Chinese food, Pizza, Bahn Mi
Advice for anyone in your field?: Taste everything, do it with an open mind
If you were to tell yourself something in the past: Trust your gut. The right thing to do versus what you love to do

Other Links

Bluechip – big clients
Good Food Jobs Website
Chief Adventure Officer
Omnivore's Dilemma
Mike Lee – Future Earth
3 sisters Corn, Squash, Beans
Pulses

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