Info

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.
RSS Feed
My Food Job Rocks!
2017
July
June
May
April
March
February
January


2016
December
November
October
September
August
July
June


All Episodes
Archives
Now displaying: 2016
Dec 26, 2016

Today’s guest is Ken Botts, the Food Policy Manager at the…Humane Society?

So I believe that Ken’s job title is very misleading. I would call him more like a food service plant protein expert. He lead a a team and travels all over the United States implementing plant based proteins into food institutions.

For example, his team works with chefs in schools, amusement parks, and even the military to educate and create amazing menus that use plants.

In this episode, you’re going to learn everything about the hot topics of plants. This includes why eating plants is important not only health wise, and sustainability wise, but also learn the latest companies innovating with plant proteins, really cool recipes like non-dairy cheeses, and even about urban farming.

Again, we wanted to remind you about the graduate school series next week. We'll be pushing hard on this initiative. In fact, we even a have freebie to give you. In exchange for an email address, you can get a nice, polished, graduate school post which will tell you what and when to prepare for applying to graduate school.

About Ken Botts

Ken Botts is a food service consultant, speaker, and blogger. In 2009 he designed and developed the nations first all vegan dining hall at the University of North Texas. His ideas and insights have appeared in media outlets including; USA Today, The Dallas Morning News, Green Source DFW, ABC news, Food Service Director Magazine and VegNews. Ken uses his 35+ years of food service experience to help restaurants and food service organizations implement plant-based menus and concepts. His mission in life is to help make the world a better place one plate at a time.

Key Takeaways

- Millennial’s push to know what’s in their food and why they care about food and the future
- The challenges of opening a Vegan Restaurant
- Amazing advice on how to network really well
- The hottest plant food trends
- How plants can potentially save the world
- Why the Military loves plants
- Why Urban Farming might be the solution

Summary Answers

When you’re introduced to someone, what do you tell them you do?: Teach chefs how to work with plant protein
Most exciting part of the job: I get to travel all over the world to help food service professionals
Millennials are driving the demand of plant proteins
Most Important Skill You Can Have: Long term connecting with people
Tips to be a connector: Never meet a stranger. Have the mindset that you can help someone when you meet them.
My Food Job Rocks: Make the world a better place through food
The Biggest Challenge the Food Industry as to Face: How are we going to feed the future without destroying the planet?
Who Inspired you to Get Into Food: My mom: if you get a job in the food service, you’ll always have a job
Favorite Quote: If somebody offers you an amazing opportunity and you don’t know how to do it, say yes. – Richard Brandson
Favorite Book: Diet for a Small Planet
Favorite Piece of Equipment: Vitamix – You can heat soup!
Favorite Food: Bean Burritos
Advice to get into your industry: Strive to learn something new every day. Find yourself a mentor. And think as big as you can
How does the Humane Society get clients?: Schools first, other things follow. It’s free too.

What We Talk About

Global Conference for Amino Acids
James Beard Foundation
Humane Society
Paul Shapiro
Josh Balk – Cofounder Hampton Creek
Kristie Middleton
Vegan Dining Hall
Men’s Journal about Plant Based Proteins
“Clean Meat”
Feed 9 billion people in 2050
Beyond Meat
Tyson Food buys a stake in Beyond Meat
Kite Hill Almond Cheese
Treeline Vegan Cheese
Myoko Vegan Cheese – Has a book
Chickpeas
World Health Organization
Year of the Pulses
Changing the culture of the culinary world through Chefs
Department of Defense
Urban Farming
Northeastern University
Herbavore festival in Riverside
Pumpkin Mac and Cheese – recipe posted at kenbotts.com
Humbolt State University
Sea World Parks
Ken Botts.com
Twitter
kbotts@humanesociety.com

Dec 19, 2016

I’m so happy to introduce Tiffany Lau, a friend I knew from Cal Poly.
We actually graduated together, and from time to time, we catch up. Though before this interview, it’s been a while.

Anyways, very excited to have Tiffany on the show because she has experience with a very important, but not really well talked about part of the industry.

She is the first guest to focuses on a very important part of the industry: food safety.

Working as an Auditor for the NSF, she goes and does audits for retail food stores. This mainly involves correcting and teaching workers about food safety habits.

If you’re interested in learning about audits, this is really for you. You’ll learn a ton of things such as what tests to take, what it’s like to work at home, and why this job might resonate with you.

This is also a pretty nice interview if you’re interested in sales

Let’s begin

Key Takeaways

  • The difference between a health inspector and 3rd Party Auditing
  • Why a Food Safety position might be for you
  • Retail Safety versus Manufacturing Safety
  • Pros and cons of being Home-based
  • The payoff for being a food safety auditor

Summary

Most common problem in audits: There is no one specific problem
Why Does Your Food Job Rocks:
It feels like I can help people
Where do you see yourself in 5 years?: I want to try Regulatory. Quality, Food Safety, or Regulatory
What do you look for most in a job?: A job should make you happy
Food Trends and Technology: Rolled ice cream
Biggest Challenge to Food Industry needs to face: Food Labeling
Who Inspired you to Get into food: Alton Brown, my mom
Favorite Kitchen Equipment: Kitchen Aid
Favorite Food: Korean Food – buckwheat in cold broth
Advice: If you’re studying to be an auditor: focus on microbiology and food safety
Deleting your goal or purpose on your resume
People Skills, interacting with clients, make them not afraid of you
When looking into the future: ask if this is right for you
Something inspiring: “Lucky Breaks don’t happen, they’ll only happen when you find something you love”

What We Talk About (Links)

3rd Party Food Safety Auditor
Unannounced Audits
Explaining food safety aspects
Recruiting via linkedin
CPFS Certified Professional Food Safety Credential
Bad bug chart (coming next year)
Food Defense
Shelf-life
626 Night Market
Korean fried chicken
Koreatown – Kyochan Chicken- best Korean fried chicken
Taylor Swift Song (Haters gonna hate)
Smart Label Initiative
Non-GMO
Gluten-free
French Macarons
Macarons vs Macaroons
Jajangmyeon
REHS - Registered Environmental health specialist

Dec 12, 2016

Some housekeeping items:

- We're going 2 times a week! Check out a new episode every Monday and Wednesday starting January 2nd!
- On January 2nd, we will be creating an awesome new series called the Graduate Series. You can check it out at myfoodjobrocks.com/graduate

Key Takeaways

  • Hear me pronounce words wrong like existential crisis
  • My story about applying to graduate school
  • 5 reasons why you should apply to graduate school anyways
  • See what we're launching in January

Is Graduate School For You?

 

I wanted to tell you my story on graduate school, which isn’t very exciting, but whatever.

I think everyone has this weird thing, like an existential crisis, that happens in your senior year of college where you have absolutely no idea what to do after graduating. I think it’s very common to have graduate school cross your mind once or twice during your final year in college. The school I went to to be honest, has a slight disadvantage when it comes to applying for graduate school. Though some people in my university do get in, the skill set in the food science program at Cal Poly was definitely geared more towards industry preparation. For example, I only had to take one Organic Chemistry course, where most master’s programs require like 3 courses on it. There are exceptions.

But anyways, applying to graduate school is really tough, I found it extremely stressful and overall, I turned in my application late and didn’t get in. Actually, I only applied to Penn State for graduate school. I got so angry at UC Davis’ process that I didn’t even finish it.

First of all, you have to take this dumb test where you stare at a computer screen for 6 hours, then you have to ask 3 people why you’re the best and either have them take the time to write a letter, or they ask you to write it for them, and then you have to not only request a transcript, but in some cases, you have to type it all in the application process as well! It was extremely frustrating for me.

I was also applying to jobs and if you looked back at like, episode 10, then you might remember how much time that consumed out of my day.

Overall, I had a cheesy revelation that there are plenty of people who are successful without a Ph.D. and I’ve heard a lot of stories about the pros and cons of graduate school, and then I realized I really didn’t want to deal with the stress of long hours and bite sized paychecks.

With a job, I could get money and spend it on cool projects, like this one!

Note: these are my opinions for people with a Food Scientist background. There are many people who major in things that might as well have an advanced degree, though if you think hard enough, you can actually get around it.

For example, a chemist might need a Masters but I know a handful of people who get into project management fresh out of college with a BS.

But the 7 people we will be interviewing do understand the value of a higher education and they will tell you all of their trials and tribulations, their hints and short cuts, and their undying passion to make the world a better place.

But anyways, I wanted to give you five distinct pieces of advice about graduate school and reasons why you should at least apply, or not apply. Sometimes it might be worth it, sometimes not.

5 Tips for deciding if Graduate School is for you.

  1. Decide what you want to do with your life

Most directors for rich companies have PhDs because they have the ability and drive to tell people confidently that they’re wrong.

The company I work at specifically have a lot of people at the director level that are doctorates.

So when it comes to mapping out your life, this is really, really hard. It is actually very rare for someone to follow their life in one straight line.

A masters will open doors, but so will starting a podcast about the food industry. Well, that was a bit tongue in cheek, but the fact remains, graduate school is a very nice, structured, accomplishable task and you can do great things in a narrow field when you get that masters or phd. If you want an unconventional method, get a job, and spend money on fun projects.

Some people don’t want to find the “truth of tomatoes” and that’s fine too. I think if you’re passionate and actually like what you studied, you can definitely do graduate school.

The cool thing with food science, however, is that there is a lot more incentive to enter the work force right away. This is mainly because having a science degree means two things:

  • You think you can tell lesser educated people they’re wrong (which is why you can be a supervisor straight out of college)
  • You can weigh and record in a little book your cookie recipe over and over again

Well, with a  masters degree, it adds a bit of a layer of complexity:

  • You think you can tell lesser educated people they’re wrong (which is why you can be a manager straight out of college)
  • You can weigh and record in a little book your cookie recipe over and over again, but now you can write a plan to make better cookies before you record your data.

So I am basically giving you the philosophy that a degree and work experience are pretty much equal, and the only thing that separates is the value and initiative YOU have to take to be successful.

Also, I can guarantee you that working at a 12 hour shift in a factory for a month is equal to a month in graduate school. I did this, it sucked, but I got a job that I love because of it.

Guys, to do great things, you must do something challenging, I can’t stress this enough. A good life is hard, if life was easy, it’d be too boring, right?

  1. Do you have good grades and accomplishments? Go For It!

Our friend Heather McCain is an amazing student, was our chapter IFT president, did a lot of stuff for IFTSA, and got stuff done. It would be a shame for her NOT to apply for graduate school.

I did some cool stuff too, so I decided to not let this go to waste and applied to graduate school.

This is the same experience I had going into college for my Bachelors.
I wanted to be a chef, but my grades were pretty good so I decided to apply to college. But graduate school, I realized… I’m not an academic. I’m still not sure what I’m good at. But I have a good idea on what I’m bad at.

In my opinion, it’s extremely painful to apply to graduate school but you should give it a shot. When I say painful, it’s going to take time and it’s going to take effort. The experience has some tangible takeaways, like knowing math… and knowing words…

So I have a bias about applying to graduate school because the process was absolutely terrible in my mind but I think with the interviews this month, you’ll have a much better strategy than I had. Who knows, I might actually change my mind.

Again, if you have the prerequisites, at least try applying. There is no harm to. I mean I did, and failed horribly at it! The point is, you’re going to regret not trying, more than you’ll regret trying.

And this statement is true for all decisions in life.

  1. Do you know a professor? Go for it!

If you have a professor’s digits on your phone, you can probably get funding. At least much more easier than everyone who doesn’t?

Most strategies I’ve learned from the interviews is that it is MUCH easier to contact professors, and set up a relationship and then apply to graduate school. The professor is going to OK you anyways so as long as you don’t have glaringly bad GPA or exam score.

Within the 7 interviews in the coming week, you’ll realize that a handful of them contacted professors and secured funding before even doing the application process. However, some were long time connections, and some didn’t even have to worry about it.

If this helps, Graduate school is not undergraduate school. It’s a low paying job with high returns in value and you have to treat it as such. You can get a job via connections and you can go to graduate school via connects. This is because you’re going to work with this professor for a very long time. He or she has to like working with you.

  1. Do you just not want to deal with the “real world”? Don’t Do It.

Everyone is scared about the real world and everyone has considered graduate school to be another two to 10 years of academic limbo. I would know, I’ve had it and I I’ve also heard graduate students that “I’m not ready to face the real world yet”

In my personal experience, that’s the worst, most cringe-worthy excuse I’ve ever heard.

In fact, you should deal with the real world first before deciding to go to graduate school. Get some industry experience, do an internship, work at a slaughterhouse. These experiences might actually give you more of a drive to get into graduate school.

The real world isn’t that bad, I mean you make money, right? And you can spend it on whatever you want. When you’re a graduate student, you have to be very frugal…well, unless your parents are paying for it. Then go for it!

  1. Do you want a higher pay grade? Don’t Do It… yet

    1. This questions depends on your major, but I’m going to assume the people listening are trying to get into the food industry.

Depending on the company, they will pay for your education. And you’ll also get paid for work! What a steal. If that ever gets offered, you should do it.

However, if you meticulously plan your life like a lot of my friends, you’re probably going to be disappointed.

My friends are like “oh in 5 years after I get my masters I’ll make this, then I’ll get married, have 2.5 kids and  nothing else will go wrong. I mean, maybe I dunno, but you can’t predict the future and even with that mindset, if one thing doesn’t go your way, your life will be very unhappy, which is just not necessary.

So does a graduate degree generally means more pay? Depends where you end up. Industry? Academia? Entrepreneurship? The possibilities are indeed endless.

With my discussions with Katie Lanfranki, we both discussed the fact that in this industry, having an advanced degree does not necessarily mean you’ll be paid higher. There are starting salaries in food science that make more than professors, who have made less than 10,000 dollars in the past 4 to 10 years.

Point being, don’t get your graduate degree for the money. DO it because you are interested in a specific subject, and want to be a MASTERS of it.

But again, mastery can come from anywhere. I would concider Deya from Beyond Meat (episode 24)is considered an expert in Extrusion with just a bachelors, and Darryl the ice cream consultant(episode 21) gained from entrepreneurship.

Either way, DO NOT GET YOUR ADVANCED DEGREE FOR THE MONEY. Having this mindset is very toxic. You have to do it because you love what you do. You have to do what will make you happy.

Anyways, those are my 5 reasons to go (or not go) to graduate school. But please, listen to all seven interviews so you can get multiple perspectives, multiple pieces of advice from people all over the world. This is extremely important. I would have killed for this if I was in graduate school.

Dec 5, 2016

We have an amazing guest today, Rohini Dey is an inspiring woman, who not only owns a very successful restaurant in New York and Chicago, but also spearheads a great scholarship program for aspiring women in the culinary field.

We are also proud to announce the Women in Culinary Leadership Scholarship and encourage you to apply. Click here for the link.

About Rohini Dey, Ph.d. 

A leading restaurateur, proponent of Indian cuisine with her unique Latin twist across Vermilion Chicago and NYC, an avid supporter of women, former World Bank economist and McKinsey management consultant, Rohini Dey straddles the worlds of business and philanthropy across the US and India.

Rohini was inspired to break away from her management consulting career by a desire to go entrepreneurial and a conviction that Indian cuisine in the United States was either confined to stereotypes, or timid and washed out. Rohini created and developed the Vermilion Indian-Latin concept and cuisine. She led the spectrum of entrepreneurial activities across her NYC & Chicago entities. As founder, owner and culinary director of Vermilion, Rohini oversees the operations and culinary evolution of her restaurants.

As a woman restaurateur, Rohini is a staunch supporter of women in business and mentorship and education of girls on a global level. A member of the Board of Trustees and the National Advisory Board of the James Beard Foundation, she co-founded the James Beard Foundation Vermilion Women in Culinary Leadership Program (WICL), backed by a roster of incredible restaurateur-mentors and celebrity (CFW) “Chefs for Women.”

About Vermilion

Since inception, Vermilion has been acclaimed as “Best New Restaurant” by Chicago Magazine, Travel & Leisure, Town & Country, USA Today, and Bon Appetit, among others. For its pioneering cuisine, woman-led team and Rohini’s entrepreneurial journey, she and Vermilion have been profiled in The Financial Times, Time, Oprah Magazine, Fortune, Esquire, Crain’s, Chicago Tribune, Wall Street Journal, New York Times, BBC World, CBS News, and NBC, among others.

Key Takeaways

- How Rohini took advantage in the rise of Ethnic Food
- How Rohini planned her research to make her restaurant (she gets very intense! Like interviewing 40 people)
- Why Rohini is also very passionate about Women in Culinary Leadership (there’s a scholarship at the end)
- Tips on what they look for as a candidate for a scholarship

What We Talk About

Previous Job: World Bank and McKinsey
Indian Cuisine
Passion: to feed the world
Latin Cuisine
Tandoori Skirtsteak (It’s fusion)
Play with food anything south of the US
What makes a good Chef?: Taste-minded, Cost-minded, Team –oriented, Vision-minded,
Why Does Your Food Job Rock?: "Because I can create an amazing new cuisine and surprise people by how delicious it is."
Women in Culinary Leadership – (Jamesbeard.com)
James Beard Foundation
Women in Culinary Scholarship Tip: Go Above and Beyond and Ask For More
New Trends and Techologies: Exotic flavors and spices getting utilized
Stiff upper-lipped Upscale Dining
Favorite Meal: Home cooking and street dining
Grilled Peruvian food in Cuzco
Tempura in Japan
What’s the one thing you’d like to know more about: Someone to catapult Rohini’s business (I pitch here about food science)
Advice on how to start your own restaurant: Do your research. Especially the cost.
Vermilion in New York and Chicago
New York is more competitive and jaded than Chicago eaters

 

Nov 28, 2016

Enter to win $500 dollars at Jessica Gavin's contest. Click Here!

Today we have an amazingly bubbly guest. Jessica Gavin is a Sr. Research Scientist for Nutralite, which is a division of Amway. She’s been there for about 9 years which I find absolutely amazing.

What’s also super cool is that Jessica has her own food blog at jessicagavin.com which has amazing pictures and recipes. Her blog is one of the most professional food blogs I’ve seen as someone who is a food scientist.

More importantly, Jessica has decided to showcase a scholarship for aspiring food scientists and this is the first thing on our show notes at myfoodjobrocks.com/028jessica . We definently encourage any student listening to apply.

Keeping this short, because this interview is jam packed with great information just about how to be a good product developer, communicator, and mother.

Note: Though Jessica and I work for direct sales companies, we cannot sell our own products! However, I hope through our conversation, you can tell they treat us quite well.

Key Takeaways

- Why Jessica stayed in her company for 9 years
- How to use a culinary mindset in a product development aspect
- Why Nutralite grows their own Botanicals
- Jessica’s blogging skills and why she did it, and what she does (around 42:00 minutes in)
- Why Jessica wants to give you money

What We Talk About

Nutralite- Amway
Botanicals
Flintstones Vitamins
Probiotics
Direct Sales
Cal Poly San Luis Obispo
Taryn Yee
The Most Important Skills in your job: Learning to build trust
Every failure is an opportunity to learn
Stages (pronounced: Stauge)- volunteering at a restaurant
Culinary Science
Ali Bouzari
What’s your dream job: Culin-neer? Own company
What do you look for in a job?: Your company values you
Most exciting food technologies: Clean Label, Gluten-free, GMO-free what you don’t put in
Soybeans
Pea Protein
Supply Side West
What’s the biggest problem the food industry has to face?: Pseudoscience and communication
Uber communication
Millennials
What’s your beat?
Who inspired you to get into food?: Jessica’s Grandfathers (crazy story)
Favorite thing you like to cook: Home made dumplings
Butternut squash macaroni and cheese
Tofu
Favorite Quote: Wayne Gretski: Miss 100% shots you don’t take
Favorite Book: Science of Good Cooking
Favorite Kitchen Utensil: Spiralizer
What would you eat for a month?:
Croissants
French Polynesia
Advice for the Food Industry: What is your Passion? What energizes you?
Advice for your freshman self: Study abroad or take interational lessons
Take internship opportunities
Cargill
Slaughterhouse in Texas
Jessica Gavin’s Blog
Reddit
Consistency is key
Income Report
Trolls
Scholarship

Nov 21, 2016

 

We have another great small business this episode. Piccola Cucina is an Italian bakery that focuses on Italian baked goods such as macarons and focus on using almonds in their mix.

In this episode, you’ll learn about the different varieties of Macarons, how important it is to maneuver and adapt in the food industry as a small player, and some amazingly good resources and advice from the CEO herself.

I always appreciate having small businesses on the podcast and we have a few more coming up in the pipeline. I admire their tenacity and thinking in the long term. This interview is no exception.

About Pina Romolo

An entrepreneurial, international trade, sales, and relationship management executive, delivering the highest level of client service with keen attention and acuteness to cultural and political sensitivities with valuable contacts in a number of worldwide regions; expert knowledge and proficiency in English, Spanish, Italian, French and basic German.

Specialties: BA in languages, Specialty Food Manufacturing, Strategic Business Planning, Channel Sales, Web presence, Business Development, Event Management, Public Relations, Relationship Management

About Piccola Cucina

Piccola Cucina is the premier manufacturer of gourmet, handcrafted, almond based foods. These artisan products use almonds as the first ingredient and are made with the utmost of care and attention, manufactured in a dedicated gluten free facility. Products include a line of Italian macaroons, 6 flavours in all. Flavours include Amaretti, Chocoretti, Pistachioretti, Limonetti, Coconutt & Walnutti.

Products also include almond based pie & tart shells. The sweet shells are free from gluten, dairy, grains, soy, corn & yeast, low in sodium & vegetarian. And the unsweetened shells are a multipurpose, vegan free from gluten, dairy, soy, corn & yeast & low in sodium. These shells are dense, won't get soggy, can withstand and hold any filling, from sweet to savoury, to quiches & meat pies, to deep dish pizza and anything in between.

Key Take Aways

- The history and diversification of macaroons (macarons)
- Amazing specialty food industry resources
- The ability to listen to customers and pivot
- How do small businesses compete against the bigger guys?
- Why family is everything

What We Talk About

Italian Family Recipes
Italian Macaroons
Amoretti cookie
Almond flour
French Macaroons,
America Macaroons
Brazil Macaroons
Tip for making macaroons: Ask my mother
Vegan Pie shells
Listening to customers
Food and Beverage Mannitoba (Board of Directors)
Ciao Specialty Food Show
Fancy Food Show in San Francisco
Specialty food association newsletter
Biscotti
Gluten-Free
My Food Job Rocks: I’m surrounded by good people, I get to be my own boss, I can build a legacy
Food Technologies: Non-GMO
As a business, what would you like to know more about?: I am learning every day
District Ventures- Armine Dickinson’s Incubators
Who inspired you to get into food?: My family, my mom
Favorite Book: Arlene Dickinsons: All In
Favorite Kitchen Item: A good knife
Freezing basil
Favorite Food: Pasta, Spaghetti Carbonata
Advice to Start a Food Company: Be prepared to be in it for the long haul
Don’t cut corners
piccolacucina.com
twitter
linkedin

Nov 14, 2016

Stephanie Ronquillo is a Cal Poly alumni, and perhaps she could be described as one of my first influences in getting me involved in college. She was the ideal academic student. With the 4.0 GPA, president of the food science club, she’s smart.

After college, she went straight into industry and works at Newly Weds Foods as a food scientist where her focus is on seasoning blends.

In this interview, we focus a good chunk on strategies to make your college experience meaningful, childhood heroes, and interview tips.

 

Nov 7, 2016

Today’s guest is the Vice President of Business Development for a distributor/ supplier, SPI Group, Russ Nishikawa.

What SPI Group does is brokers deals with lesser known ingredients and markets them to customers. A specialized ingredient producer will make deals with distributors for them to market or sell their product. For example, I would have never known about a pea protein from Belgium if it wasn’t for the SPI Group.

You don’t hear much about these types of businesses in school, but they are all the rage in industry, especially if you deal with highly functional and trendy ingredients.

Anyways, I’ve known Russ Nishikawa for a couple of years in Northern California. He reminds me of my uncle to be honest.

About Russ Nishikawa

Russ has been involed in the growth of SPI Group for 25 years. He is involved in new ingredient business development with key customers and targeted market segments, working with new ingredient from new and existing suppliers and determining how applicable the product benefits are to each end product and customer, and maintaining a very technical approach to understanding the value of each ingredient to our customer's needs.

About SPI Group

SPI Group is a distributor of specialty ingredients to food, nutritional, and nutraceutical manufacturers in the Western United States and Canada.

Quality Ingredients
Personal Service
Logistical Solutions
Technical Personnel

Key Takeaways

  • How Russ got his first job in Hawaii
  • Why learning about people is more important than process and equipment
  • How tricky it is to substitute cleaner ingredients

What We Talk About

Humble Pie
NCIFT New Professionals
SPI Group
Colorado
Utah
Clean Label
Sodium Benzoate
Lactic Acid
Social Media
MSG
UC Davis Food Science
Hawaii- Maui
Papayas
Punaynay Island
Commerce
Wisconsin
Learning more about People
Formosa Food Ingredients
New Zealand Milk Products
New York
Most Important Skill in the Industry: Empathy
How to improve empathy: it’s about character, you’re trying to do the best for yourself and others
Why Does Your Food Job Rock: It’s Part of Commerce
Food Trends and Technologies: Clean Label
GMO, Non-GMO
Phosphates
Spices and Extracts
The Biggest Challenge the Food Industry needs to Face: Trust in the consumer and transparency
We’re on the same side
What’s one thing in the food industry you want to know more about?: How food interacts with each other
Understanding process
Inspiration: My Sister got me to look at food science
Pilot Plant
Most important ingredient: The people.
Quote: Be The Light –Buddha
Don’t be a downer
Favorite Food: Poco Loco (might actually be El pollo loco)
Poke
QSR
Advice for the Food Industry: Match your personality to the career you like
For the Future: I’d like to build process lines to Food Banks

Oct 31, 2016

First off, I am loving the diversity of our guests recently. From different ages and genders from all over the world!

The person we are interviewing today fits into this category. Deya is from Mexico and now works for the ever-trending Beyond Meat, where they produce meat substitutes that actually taste like real meat. If you do some research, their process making it (which is proprietary, and won’t be discussed too much here, sorry folks) is pretty fascinating.

You’re going to learn a ton about an interesting process called extrusion, which is a very scientifically complex process that creates really cool products. Basically, you take raw materials, put them into a machine and it pops out a product… that was a horrible description… but if you just google the process on how hot dogs, protein bars, or even how puffed cereal is made, you’ll know what I’m talking about.

I used to do some extrusion work in college and at my old job so it was nice to talk to somewhat of a kindred spirit.

However, I think Deya takes it to the next level, she is probably one of the most passionate people I’ve ever seen in a particularly specific subject and you will find out exactly why in this episode

About Deya Suarez Trujillo

Deya was born in Monterrey, Mexico to parents with engineering and food science masters degrees. Their influence and understanding of the teaching method and her mother’s strong belief in leading by example and learn by doing, challenged Deya early in life to take risks and not be afraid to fail, as well as her dad always pushing her to be limitless creative.  Together with her passion for creating yummy food allowed her to excel as a fearless, young engineer, working with heavy machinery, and integrating her work with scientists.

Deya attended university at Tecnologico de Monterrey known for their expertise and innovation with food science, particularly food engineering using extrusion technology.  Additionally, Deya spent a year as an exchange student at the University of British Columbia in Vancouver.  A food protein extrusion program at Texas A&M exposed her to the versatility of combining food and engineering machinery to create a wider range of food products.

This lead Deya to Beyond Meat, a company focused on improving human health, positively impacting climate change, conserving natural resources and respecting animal welfare through the innovation of plant based meat products. There, she leads the extrusion team developing, designing and communicating scale-up technology transfer for manufacturing in the extrusion team. On any given day she can be found working the drill press, creating and testing new die models for product improvement and functionality or testing new sustainable ingredients to help make the Beyond Meat products better. She gets messy, takes chances, develops early proof of concept designs, and executes on time.

Deya rides her bike to work along the beach and enjoys the beach with friends. She loves hiking in the hills above the ocean, painting, watching football, doing yoga and cooking with friends and family (specially Mexican food).

Key Takeaways

  • How Deya got into extrusion technology
  • Why Deya and I love Steve Jobs
  • Why you should be involved in something specific

What We Talk About

IFT16
IFT App
Uber
Extrusion Engineer
Meat Replacements
Extruder
Clextral Twin Screw Extruder
Buhler Extruder
Extrusion functionality and reminiscing problems
How to recreate extrusion during the bench sample process
Texas A and M Extrusion Course
Food Science Engineer
Easy-Bake Oven
Techologico De Monterey (College)
Cereal Science
My Food Job Rocks: I do what I love
Beyond Meat
Why Plant protein is the future
Extrusion By Products such as Whey, Fruit Skins, etc
Reducing Food Waste
Favorite Quote:

Here's to the crazy ones, the misfits, the rebels, the troublemakers, the round pegs in the square holes... the ones who see things differently -- they're not fond of rules... You can quote them, disagree with them, glorify or vilify them, but the only thing you can't do is ignore them because they change things... they push the human race forward, and while some may see them as the crazy ones, we see genius, because the ones who are crazy enough to think that they can change the world, are the ones who do.
(I have this on my cubicle)

Steve Job’s Autobiography
Favorite Book: The Happiness Track Emma Seppoa
Life’s too Short to Be Stressful
Favorite Food: Mexican Food (Salsa)
Advice for anyone who wants to go in the food industry: Get Ready. Find something unusal that you’re passionate about
Find the experts and go out to find the experts
Invest in your future: You might not have all the knowledge right now, but if you’re surrounded with people who know things but you don’t, learn from them.
Appreciate what you know, and share what you know, and learn other things from other people
My Linkedin Video about Extrusion Processing

Oct 24, 2016
Download Interview (Right Click Save As)   For today’s episode, we have Chef Michael Bunn, Senior Manager of Sam’s Club where he takes on a Quality and an R and D role. This guy has an amazing food career. From culinary school in the military, to academia, to being a research Chef, so many things. This guy loves what he does. The RCA loves this dude too. He’s had articles published about him, and Kim also has a great podcast about him as well. Enjoy Chef Bunn’s interview, where we talk about chef school, retorting, and…Baltimore crab…

About Chef Michael Bunn

As a former military cook and current Sam;'s Club senior quality and product development manager, semper fidelis- the "always faithful" motto of the Marines - guides Michael Bunn's life and work. I cannot do this justice, but this amazing article about the Chef will be the best bio I've ever seen. http://www.nxtbook.com/sosland/rca/2016_09_01/index.php?startid=1#/30

Key Takeaways

  • Why Mike decided to go into research instead of being a chef
  • Whether Mike enjoys Product Developing versus Quality
  • What the heck is Clean Label? How do Chefs help the clean label trend
  • How to ship Baltimore crab to your house
  • Why the industry is looking for both chefs and food scientists

What We Talk About

Being a Chef Culinary School in the Marine Corps Culinary and Hospitality Management University of Akron, Ohio Food Science at Akron, Ohio University of Cincinnati Food Science Program The Werner Company Retort Intern (company disbanded) JR Simplot Masters Degree in Food Science in Kansas State Sam’s Club Retorting MREs Private Label Research Chef Association Important Skills: Communication, Networking, Flexibility. Be Humble Interview Article for the Culinology Magazine Food Trends: High Pressure Processing versus Thermal Processing Sous Vide Ramen egg Biggest Challenge we need to face: Sodium and Clean label How Mike talks about Clean Label: Depends who’s asking. Panera Bread, Subway have different views for instance What Mike wants to learn more about: GMO’s, Sodium Who inspired you to get into food?: His grandmother Quote: Poor Planning equals Poor Results Book: Culinology Book: Interaction between culinary arts and food science (actually called this) Kitchen Item: Hand blender Favorite Food: Sea food. Crabs and Shrimp. Steam garlic crab, whole boiled crab. Baltimore Crab (they will ship live to you) Google: Live crab for sale online (Maryland) Mayland Blue Crab Express Advice about the food industry: for the chef Learn the craft and skill set very well
Oct 17, 2016

Today we have a special guest who came all the way from Australia. Bo Wang was born in China, moved to Canada for academia, and now lives in Australia working for the industry. His focus is microencapsulation and works to encapsulate fish oil at Nu-Mega Technologies.

Within this episode, he not only talks about his amazing opportunities living in difference contries, but also really digs deep on the difference between academia and industry.

Also, let me know if the audio is good or not, it’s a bit fuzzy this time and I would love your feedback. I recommend you listen without headphones this time if you can.

The first section of this episode is a segment of Peas on Moss' episode. You can find the full article here.

About Bo Wang

Dr. Bo Wang is a Senior Food Technologist at Nu-Mega Ingredients, Queensland, Australia where he is leading the development of novel microencapsulation delivery systems for various bioactive ingredients. He is also an adjunct Senior Lecturer at The University of Queensland and an Adjunct Senior Research Fellow at Deakin University.

Dr. Bo Wang has a Ph.D. in Food Chemistry and Engineering from China Agriculture University and completed his fellowships at Agricultural and Agri-Food Canada and Deakin University before starting his career in the industry. His current research interests include a broad spectrum of natural products extraction and characterization, analytical chemistry, food biotechnology and omega-3 oil technology with expertise in the nano-/micro-encapsulation technologies.

About Nu-Mega Ingredients

NU-MEGA Ingredients Pty Ltd. develops, produces, and supplies omega-3 DHA as an ingredient to the food industry. The company offers a range of microencapsulated Hi-DHA tuna fish oils for addition to various products in dry powder form. It offers its products for various applications, such as infant nutrition products, including infant formulas and moist solid preparations; bread and bakery products; cereals, which include muesli bars and breakfast products; dairy products, such as frozen confection, yoghurts, fromage frais, and milk; supplements, including capsules and dietary products; beverages and juices; animal feeds; and fruit preparations. The company was founded in 2002 and is based in Melbourne, Australia. NU-MEGA Ingredients Pty Ltd. operates as a subsidiary of Clover Corporation Limited.

Key Takeaways

- Bo’s AMAZING traveling opportunities
- Why Microencapsulation is pretty important
- Different Cultural Ways of thinking between culture, academic and industry
- When Bo said he was a Food Engineer and people thought he was a Chef
- The big difference between Industry and Academia

What We Talk About

Australia
China
Agricultural Engineer
Canada
Lycopene
Food Engineer
Ph.D
Microencapsulation
Fish Oil
Cultural Way of Thinking
Most Important Skill: The consumer don’t really need a perfect product. Fulfill their needs, not yours
Food By-products
My Food Job Rocks: I love it! I can serve people
Biggest Challenge: Food Industry focuses more on money than research
What’s one thing you’d like to know more about?: How to process raw materials into extracts
Did anyone inspire you to get into food? : My Supervisors and connections
Favorite Food: Chinese people can eat anything
Scorpions
Insects (why he doesn’t like the trend)
Advice for anyone who wants to go to the food industry: The connection between academia and industry is close. Do not stay in the lab, keep on making connections and asking questions
IFT Expo
Retail Euro VitaEuro
AIFST – Austrlia IFT
AOCS – Chemistry Society
Agricultural Engineering Conference

Oct 10, 2016
    Have you ever wanted to start your own Ice Cream Buisness? Daryl David is the man for you! His life is 100% ice cream. From starting his own business, to now helping people grow their own, there is no man I know who knows more about ice cream than Darryl David If you want more information on Darryl, check out his website on www.icecreamprivatelabel.com This episode is full of everything ice cream. Ice cream history, ice cream business, ice cream science, and ice cream innovation.

Key Takeaways

  • The history of ice cream and its renaissance
  • How to contact a co-manufacturer for business
  • Rich, young entrepreneurs who want to make pot ice cream
  • Why ice cream is the perfect food science experiment

What We Talk About

Dairy or Non-Dairy Frozen Buisness Such as: Ice Cream,Popsicles, Mom and Pop Ice Cream Shop, Gelato icecreamprivatelabel.com Private Label CoPacker SEO friendly Soda Fountain Steve’s Ice Cream (Harryl’s Ice Cream) Batch freezer Coldstone Creamery Electrofreeze White Mountain Freezer Quote: “What people see today is the fast moving train, not the wheels struggling at the beginning” Golden Age of Ice Cream: Chunks of Cookies, Artificial turned Natural, adding nuts Startups for Ice Cream What you need to talk to a Manufacturer: Ingredients, products, capacity, formula The difference between making things at home versus manufacturing Maltomeal Enough information to know everything, or over confidence THC-infused ice cream Mantra: Let’s make a product professionally, consistently, and good! Good Experience versus Bad Experience in product development Momenti – high end alcohol ice cream Who inspired you to get into ice cream?: Me People eat ice cream to feel good The perfect food example Liquid Nitrogen Shops The process of Dippin’ Dots Advice about Getting into a Food Buisness: Call Darryl I mean, if you think you can’t hire a professional, wait till you hire an amateur Quote: I may lay the canvas out, but they will paint the picture
Oct 3, 2016
Download This Episode Here Congratulations to Alanna, Brian, and Amit for snagging Ali Bouzari's new book! This monologue is about the ways you can maximize your college experience and hopefully prepare you for the future. You can follow all of these rules, or none of them. I'm just distilling my "complicated" college life.

Key Takeaways

  • Why you need to be involved in college
  • How to be involved in college
  • Why my best experience in college wasn't food science related

What We Talk About

Lion Dancing

Transcript

In this episode, I’m going to talk to you the importance of getting involved in college. Before I go into college, don’t be one of those people who thinks college is a waste of time. You can be rich going to college, you can be rich going to trade school, you can be rich by not going to school at all! I’m a bit fatigued about how any people complain about working at starbucks after graduation when the anecdotes between successful people and unsuccessful people are relatively the same. College is indeed, what you make of it. And it’s a time that will really cement how you will deal with life in general. Some people will spend it partying, some people want to find true love, some people want to get experience starting a company, get into the Big 4 Accounting firms, support local communities, or change the world. Me? I’m not sure. I kept my options open. A lot of people get screwed over on college debt. A lot of people have to work two jobs in food service and take classes. I’m going to be honest with you, my parents paid for my college so I was able to focus on more things that other people could not. However, I want to give you service on what I thought was most beneficial in college. This is me sharing my experience and though you may or may not be in my shoes, distilling my experience might enrich your college experience. I hope. At my busiest time in college, I: Had 2 part time jobs: in the pilot plant and in the Multicultural center. I probably wouldn’t survive working there with the wage they paid me. Did 2 product development competitions: Disney and Developing Solutions for Developing Countries Was in 3-5 clubs with 2 being officer positions (Captain of the Lion Dance Team, Treasurer of a cooking club) Was a committee head for a really cool diversity event with 500 people involved. Did an entrepreneurship competition So this involved staying up until 12 to 2am every day. Fun stuff, right? So I didn’t have to do all this, and to be honest, you shouldn’t. What I found valuable from these experiences was the relationships you for by meeting different people. With these relationships, you learn so many things. How to talk to people, how to convince people, how to be charismatic, how to excite a crowd, plan events, count money, take notes, write agendas, align visions, work together. The relationships you kindle when you do these extracurriculars are vital if you choose to go into the career you studied. Or not. But it certainly has helped me with this podcast. So in this episode, I want to give you 5 distinct actions why you should be involved with things in college and 5 distinct actions on how to do it. Let’s begin. Let’s start with “Why”: For some people, getting involved in college can be a way to make new friends, a shiny spot to put on your resume, or because you’re generally a good person at heart, right? Anyways, I have 5 reasons on “why” you should get involved in college especially if you’re in your freshman year. 1. You will look attractive on paper Of course, the most straight forward reason you should get involved is to put it on your resume Here’s some real life advice: it might not be wise to do everything. There are a lot of people who were just good at one thing and got a job super easily. There was this one girl in college, where all she did was talk about wanting to be a plant manager and so she did an amazing job climbing through the ranks of college and grab a leadership position within the Cal Poly Pilot Plant. Her focused experience got her the job quite easily where my sporadic experience…well… took me a while. You can check that out on episode 10. However, getting involved as much as possible does have its perks… For one, you get this huge foundation of soft skills, something that throughout this episode, you’ll come to find out. More importantly, it makes you a more wholesome person, you learn not to be so much of a jerk, and you have increased diversity awareness due to just dealing with different people. However, you can’t fit everything on your resume…but you can on your linkedin profile…
  1. You can’t BS experience
In most interview questions I’ve experienced, I have been able to fit in the question with an answer quite well because of the myriad of experiences. In fact, I could give comprehensive stories on how I delt with the situation. It’s very hard to BS experience, but that’s not to say you can’t. I know a lot of people who BS or stretch the truth, but it doesn’t make them good people. You should be a good person. I think what I really want to get at here is this: most interview questions you’ll get can be answered the best in a story format. It enriches your answer and gives people a much better understanding on who you are as a person. So armed with this knowledge, BSing your answer will make you seem good at first, but you’re probably going to be living a lie throughout your time at work. But some people do it. Some people are very good at lying though, and some people pull through with it. Hey, if it’s what you want in life, then you do you.
  1. You will forge deeper connections
As long as you are consistent at meetings and not a jerk, you will forge very deep connections with people who are involved. It is vital to forge these connections for people who are involved in things because the return on investment is extremely valuable. But you can only forge connections if you are fully committed. Commitment, like many of you guys probably know, is a huge sacrifice because you can only share who you hang out with so much. In a platonic point of view, which club is going to give you the most value from your time? On a deeper level, which friend is going to? And value is very very subjective. Depending on the person, value can mean so many things. At my freshman year, I tried out 30 clubs. In my final year, I peaked my head in about 4. You’d probably go insane if you invested all of your time in 30 clubs. I might have almost did. But you soon realize who or what is more important. I found the people in my department and the diversity-advocate community, along with some food clubs, important to me. Let me give you an example: All of the Cal Poly Alumni who have been interviewed for this podcast were a result of forging deep connections throughout college. Whether it be in classes, clubs, or competitions. If I didn’t forge a good connection with them, I don’t think this podcast would have turned out. They really supported me during the makings of this, and they were the spark that ignited the flame. I really can’t thank my Cal Poly friends enough for supporting this podcast. I’ve worked with Katie and Taryn on food science projects, the IFTSA product development competitions, and other crazy things in my University. Because we were involved in everything together, we trust each other.  So I’ll just say another thank you to both of them. 4. You get, and I’m putting this in quotes… “free stuff” One of the funniest things I like to do is post stuff on social media on things I get for free. I used to do it on facebook, instagram, and now snapchat. By the way, every social emdia thing I have is itsmeadamyee, all one word. Free stuff is nice, but as the old saying goes, “there’s no such thing as a free lunch”. I feel like with that mindset, it ruins the involvement experience because it makes you very ungrateful on the free swag (shirt, food, concert pass) that you received. For me, I enjoyed helping people and getting involved so I enjoyed the benefits of the free stuff. Point being, the value you put into something will bring back as much value as you get out of it. Here’s an example: You get paid to go to work for 8 hours a day. You convert hours to dollars. If I spent 5 hours a week feeding the homeless, I don’t necessarily get money, but the value is still there. Feeding the homeless gives me satisfaction, it gives me, purpose, it gives me happiness in times where I feel really bad about myself. Seeing people smile when I give them a can of corn feels good to me. But it can also give other things. What if it gives you the chance to meet a famous person? Or the love of your life? Granted, these are far off, but the point is, you never know. Exposing yourself as a good person to people makes you valuable, and it should strip you of any bad intentions that you think you have. However it’s also an investment, you might not see returns in a month, but it snowballs. Your reputation increases, and the value might return 10 fold. 5. You develop a sense of purpose and meaning So this mainly happens when you get into a leadership position. Especially the VP or President stage. For some people, leading something’s pretty cool, and don’t knock it till you try it. Once you learn to lead something, and get people to do things for a common cause, it’s quite a strange, but satisfying feeling. Especially in hindsight. But people will do it, because they either like you, or the idea. Both help…a lot. With enough leading on something you’re inherently passionate about, you might actually make a difference. For me, it was working on getting Cal Poly to get involved in IFT and entering the product development competitions. Once we actually placed and were able to go to Chicago, that was like “wow, we actually made progress!” And that’s an amazing feeling! The feeling of actually leading people to do something significant is something everyone in the world should try to do. Once this happens, you can actually feel a sense of purpose, and later in life, that might save you from the impact of being an adult. Never have anyone berate or laugh at your sense of purpose. Whether God, the environment, improving your home town, getting married and having kids, being an astrounaut, telling everyone you’re a food scientist, your purpose is unique. And for some people who say they don’t have a purpose, well, my only advice to find it is to really lead something and make an impact. Once you’ve had small successes doing that, go bigger, and suddenly, it’s like you were born to do this. How Alright, you’ve made it this far. As much as we like to hear why something works, it’s more practical to learn how something works. Here are 5 actions you can use right away to get more involved in college.
  1. Join a club/organization dedicated to your major
To get ahead of half your classmates, you should probably join the club or organization dedicated to your major. For Electrical Engineers, that’s I Triple E, for Food Scientists, it’s IFT. Ask your professor which organizations to join. Do it, email him or her right now. Unless you’re driving… then wait until you get home. Other than club fairs, job fairs, etc, the best way to absolutely get into an organization is to just ask (well, except for the Greek system). People absolutely love it when you ask if you can join something and they shouldn’t ignore you if you request to join, unless you give off that you’re a horrible person.
  1. Join a club/organization dedicated to your major …and make it better
It’s vital that once in your college career, you do a leadership position Some leaders want to do everything, and then get overwhelmed and depressed, and ultimately, their legacy fades. Actually, your legacy is probably going to fade anyways since college is like life on steroids. After you graduate, you’ll keep clinging on to your friends in college, and then maybe in 3 or 4 years… poof, you’re forgotten. Oh well. I went off tangent… basically, instead of focusing on making an organization better as a whole, make it your vision to improve just one thing about the organization. This can be getting into a new competition, or hosting an amazing banquet, whatever. This teaches the power of legacy. Legacy is important, especially in college, but probably later in life. At most, you’re going to have 2 years tops in improving your organization, so time is valuable. Getting in the mindset that you need to impact your “legacy” is important. Legacy isn’t exactly a name, it’s what you actually did during your year of leadership. Did you make a cool How-To manual for next year? Or did you organize an amazing event for the campus? Or as simple as implementing a successful fundraiser or bake-sale is good enough. 20 years from now, wouldn’t it bring a tear to your eye if you came back on campus and saw the thing you worked on still being worked on? Like that pizza Friday you kept on pushing year after year was successful after 20 years. Stuff like that, though small, is what you need to strive for to make an impact in college. And they may forget that you did it, but that shouldn’t matter. The fame shouldn’t matter, the experience that you received should matter the most. And of course, you don’t have to be club president to do so. In fact, I ran twice for food science club president until you realize how cliquey it got. But in hindsight, I realized I got really power hungry. I’m proud of the things I did in my department so I have no regrets in what I did. Roberto and Emma did a great job in their terms.
  1. Join a club/organization not dedicated to your major
So besides Food Science activities, I really enjoyed getting involved with the Asian community in Cal Poly. There was a point where I was living two lives: an overachiever in food science… and an overachiever in Asian things…. Looking back, was it necessary? For an average person, probably not… but… yea let’s leave it at that. Let’s see, I had a job for 2 years at the Multicultural Center, lead a 500 person diversity initiative, and probably my most precious moment, I would say, the most ephinany-like moment in Cal poly was leading and growing a Lion Dance Team. This was the first team I grabbed by the horns and lead charge. I fell in love, became absolutely obsessed with lion dancing. For audio reasons, it’s the rawr Lion, not the one in country bars. Please, just google it. Lion Dancing is this ancient art of Chinese Dancing where we dress up in these giant paper mache dragon-like costumes and scare away evil sprits… that’s probably the best description I can give. If anything, you can google Lion Dancing… L-I-O-N Dancing and something cool will pop up. It’s cultural, and frankly, it taught me how to run a business (which to be honest, a good chunk of profit was rewarded to our club members via all you can eat Korean BBQ). It taught me how to manage money, members, develop systems to make things really effective, how to motivate members (via food), and how to develop strong family-like bonds that would make it impossible to leave. So this can be practically anything. Not just cultural. I chose cultural because… I’m Asian. As discussed on how to make a legacy, my most proudest legacy was mending relationships with our parent organization, the Chinese Student Association. I found this extremely satisfying in the beginning, there was a mutual hate with each organization, and after 4 years, having half of our board have lion dance members just last year. What’s amazing about that, is that you basically planted a seed, and told the next person in charge to keep watering! But there’s plenty of other avenues to look into such as socially conscious organizations like a fair trade club or permaculture club, a project oriented club like a rose float or robotics club, or sports club like club soccer and intramurals. There are so many options it’s ridiculous so just go for it. Try everything.
  1. Form bonds and maybe a following
Though the food science clubs gave me value professionally, joining the cultural environment at college improved me as a person. It was the family I never had. And that’s extremely important to acquire in college. So forming bonds between your collegues is extremely important. Like I mentioned before, you are investing in your future by forming these bonds. You never know when someone can get you a job offer just because you helped them on their homework. But the food science organization did give me a kind of following… So there’s a lot of debate whether to form a lot of bonds with multiple people, or form strong bonds ith a few people? I guess not everyone is a connector, so whatever floats your boat. My recommendation? At least in a professional setting, form strong bonds with people who have a good network. Usually, those people are pretty friendly.
  1. Don’t cry when you lose
When you fail at an election, or have 3 people show up to your scheduled event, a fancy banquet that fell through, or whatever, don’t cry about it… at least not in front of people. You can cry when you go home, or in the arms of a loved one. So you’re going to hear this throughout your whole adult life: you need to embrace failure. We’re taught all of our lives not to get F’s in school, and I’m still in the mindset that failure hurts. But that’s a good thing. It’s very important to learn how to feel the pain of failure. It’s more important to have the ability to analyze why you’ve failed and improve on it. Failure hurts as much as a bad test grade, a broken heart, and a lost acceptance letter. Some will say those scenarios are all failures. But when that happens to you, what did you do? Did you complain on facebook? Did you cave in and stay in your room forever? Maybe. Can’t say I haven’t. Can’t say you haven’t. But every time I’ve “failed”, I’ve learned how to analyze what went wrong and try something new. Everyone has their own different story on how to conquer a loss. Some get numbed, some walk away, some crumble and never leave their room, ever. The best advice I can give you, is that when one door closes, another one opens. And it’s up to you to pack your bags and charge at that door at 100%. Final thoughts: The most important thing you need to learn in college is learn how to be a leader. To progress anywhere in life, to be recognized, to be respected, you have to learn to be a leader. So make it your goal to lead at least one thing you’re passionate about in college. It’s such an amazing opportunity to inspire others. You need to take it. And when you graduate, never stop leading. Join a non-profit or 12, build something in your town or city that you’ve always wanted to be a part of. You have that ability now. By being a leader, your life will have meaning. And always remember: there is no better time in the world to create something new. This podcast was made with about $100 dollars in equipment, all I needed was the initiative to start, and the courage to ask experts to help me. Before, I hated my own voice, before, I could never think of talking to people, asking engaging questions right on the spot. When you ‘Grow up”, it’s easier, yet scarier to start something new, and lead. But those who feel your enthusiasm will follow. It might take a while, you might have people who think you’re crazy, but all you have to do is smile. Learn to Lead and keep on leading. Thank you for listening
Sep 26, 2016
Download this Episode   Today we have our first food retail business owner! Sarabeth Yeli Marshall has her own chocolate company and she tells us her amazing story of how she got to where she is today. The questions are a little bit different, but this is the side of the industry where anyone can start. We have a  few more food business ones in stock and the amazing thing about food buisnesses is that you can start anywhere, any time, with any degree. I hope you find this podcast inspiring…and craving chocolate! PS: Click here to vote for Yeli Belly Chocolates for the Brassy's Award!

About Sarabeth "Yeli" Marshall

The proud owner of Yelibelly Chocolates in Southlake, Texas. Visit our store and sample our award winning, artisan chocolates! Registered Dietitian and chocolatier with over 14 years of experience in the fields of food/nutrition program branding and promotion, menu and product development, wellness program development, foodservice management and USDA food programs.

About Yelibelly Chocolates (from the Brassys Award Site)

What is your company’s vision?

Working with chocolate requires a range of culinary skills, a bit of artistry and a talent for taste. While technique and hand skills are important to the success of a chocolatier, taste is the most important element of all. To provide something that looks amazing is one thing, but once someone tastes the chocolate, nothing else matters. Our vision is to offer exquisite, flavor-infused chocolate to the masses. We’re willing to break a few culinary rules and set our chocolate apart by offering flavors that tempt and tease. Let’s spice it up with habanero or bring in a savory taste with a procini mushroom infused ganache. In the end, we are going to get chocolate wasted!

What makes your product or business unique and innovative?

Yelibelly Chocolates is built on science and sparkle. Meet our chocolatier, Yeli, the only belly-dancing, dietitian-turned-chocolatier on the scene. Her background is not in culinary arts but in food and nutritional science. She worked as a dietitian for 14 years before opening Yelibelly. That science background brings a different vision to the chocolate from years of working in research and development and it shows in our unique flavor profiles. And then there is the sparkle! The first boutique to sell our chocolate was the dance studio were Yeli was teaching Egyptian Belly Dance. By bringing together her two passions – chocolate and bellydance, we get Yelibelly Chocolates!

 

Key Takeaways

- How Yeli went from Being a  Dietitian to a Food Buisness - The power of aroma-based Chocolate - Why Yeli enjoys being creative and loves it when people enjoy her food

What We Talk About

Texas Artisan Chocolate Company Bon bon and truffles Back end selling Airbrush Colored Cocoabutter transfer sheets Registered Dietitian Genova Italy Cardemom Cedar Infused Chocolate Sriracha Chocolate (not a good idea) Biggest Challenge we have to face: Misinformation. My background leads me to too much knowledge Gluten-Free Water What’s one thing you’d like to know more about?: How do I make new products? Chicago Callebuat Academy Valrhona Chocolate Company East Coast Guitard California Chocolate Course Callebaut learning library (FREE) Who Inspired You to Get Into Food?: Ethnic Restaurants, her ex-husband Kitchen Item: Sil-pad (Silicon Pad), Tempering Machine One Meal to Eat: Indian Food, more specifically Chicken Tiki Masala Clove in Chocolate Advice for Starting a Food Business: Don’t give up, don’t back down. It’s always going to get better. Hang on. What’s Next: Finding her own place. She currently has a Shared Storefront Southlake Texas Dallas and Fort Worth  
Sep 21, 2016
  This is part two of Ali Bouzari's amazing interview. Find part 1 here: http://myfoodjobrocks.com/018ali/ And don't forget about our giveaway at www.myfoodjobrocks.com

About Ali Bouzari

As an Iranian Texan, Ali Bouzari grew up with exposure to different cuisines, but most notably, beef over an open flame. His affinity for food and science lead him to become the guy where all the top chefs call him for help on the science of food. After waking up from a nightmare, he googled on his phone, “food chemistry PhD” and found himself at the University of California, Davis for Food Biochemistry. Strategically located near Napa and Sonoma’s food scene and San Francisco’s thriving entrepreneurial food and tech hub, Davis was his master plan to be the guy where chefs call him. Between being an instructor for the Culinary Institute of America and a graduate student at Davis, he juggled being a freelance consultant for chefs, tapping into the new market of research chefs. Later, he co-founded a consulting firm with top research chefs and a stealthy food lawyer to help make his dream of becoming the go to people for solving food problems.

About Ingredient

If you want to pre-order Ali’s book, Ingredient, you can go on Amazon. The book is expected to release September 27, 2016. For the price of two mouthwatering sandwiches, the ones similar to what Joey Tribbiani savor, you can learn the essentials of food and cooking through colorful artwork and the translation of esoteric scientific theories into practical at home cooking. You can learn a little more about Ali by reaching out to him on Twitter with his account, Alibouzari. You can also find out more information on his website. The website includes media coverage on Ali, his works in writing, media and Pilot R + D.

What We Learn About

  • Read a ton of books; books help you recognize what is really great and between the lines, it helps you understand why something is great
  • Eating can be constituted as research
  • Savory applications in food is trending
  • Ingredient by Ali Bouzari is the Rosetta Stone to cooking
What We Talk About Research: Eating the best Austin BBQ as tax certified Favorite food: Texas BBQ Brisket Beef is a huge thing in Iran and Texas Umami Human breastmilk has 20x more glutamate than cow milk MSG EXO bars Fermentation and Food Industry Favorite Books: Harold McGee’s On Food and Cooking and Sandor Katz’s Art of Fermentation Favorite Kitchen item: Deep Welled-Spoon and Rubber Spatula Advice: Hire a food person when starting a food company. CDO: Chief Deliciousness Officer (this is a mde up term) Ingredient book presale Rosetta Stone of Cooking Website: alibouzari.com Twitter: AliBouzari
Sep 19, 2016
Forbes named him 30 Under 30. Zagat did the same. UC Davis wrote an article about him. HIC The Useful Tool and The Culinologist interviewed him. He gave two TED talks and is about to roll out a book. He will now be interviewed for this podcast. His name is Bouzari, Ali Bouzari. He is a Culinary Scientist at Pilot R + D, holding a doctoracte in food biochemistry and having served as a research chef for the Thomas Keller Restaurant Group. His interview with Adam Yee not only inspires many food industry members to strive for a better tasting and more creative food product, but also brings to light humble beginnings of how a man, a dream and a passion can make the world a better place to cook, eat and understand the impact science has on both. For culinary science!

About Ali Bouzari

As an Iranian Texan, Ali Bouzari grew up with exposure to different cuisines, but most notably, beef over an open flame. His affinity for food and science lead him to become the guy where all the top chefs call him for help on the science of food. After waking up from a nightmare, he googled on his phone, “food chemistry PhD” and found himself at the University of California, Davis for Food Biochemistry. Strategically located near Napa and Sonoma’s food scene and San Francisco’s thriving entrepreneurial food and tech hub, Davis was his master plan to be the guy where chefs call him. Between being an instructor for the Culinary Institute of America and a graduate student at Davis, he juggled being a freelance consultant for chefs, tapping into the new market of research chefs. Later, he co-founded a consulting firm with top research chefs and a stealthy food lawyer to help make his dream of becoming the go to people for solving food problems.

Pilot R + D

The genesis of Pilot R + D came through by recognizing collaboration between chefs with diverse research and development backgrounds is much better than independent work. As a special operations delta force, the band of chefs, Kyle Connaughton, Ali Bouzari, Dan Felder and Dana Peck (part lawyer and part chef), became the founding members of an innovation and development firm. Who you gonna call when you’re in need of help as a food and tech entrepreneur? Pilot R + D. Who acts as the hotline during the 11th hour as a fast casual service advisor? Pilot R + D. Research starts with eating a load of good food as a business expense. That’s a job worthwhile where one gets paid to eat food because of science and research! Aside from research, Ali and his colleagues solve problems with a hybrid ideology of product development/food science and culinary/chef mindset. With the approach of flavor being important and ingredient functionality in the context of the whole food, the team tries to figure out their limitations on each project to develop to their clients’ expectations. At times, they think about how pragmatic some projects are and aren’t afraid to admit the impractical demand of the project. That is not to say they are highly selective with their clients. They equally accept any range of proposals. To learn more about Pilot R + D, you can find more information here.

Key Takeaways (this episode only)

  • Read Harold McGee’s On Food and Cooking
  • Culinary Science
  • Food ingredients in the context of chefs is to look at the whole ingredient, not the purified form

What we talk about (this episode only)

TED Talk Culinary Science Harold McGee UC Davis Biochemistry PhD Culinary Institute of America French Laundry Alton Brown Good Eats Pilot R&D Kyle Connaughton (Fat Duck) Dan Felder (Momofuku) Dana (Morrison Foerster) Grassroots consultancy for chefs Chef scientist Trend forecasting Ingredient Functionality Advice: Learn how to say I can’t do that or it can’t be done Flavor and Taste
Sep 12, 2016
Today we have Philip Saneski, an inspiring, young, proactive, dude who has recently been working hard to build up the Research Chefs Association Student section. Philip works in an innovative consulting company in San Francisco as an intern, has experience as a pastry chef and, as a student, during the school year, he is involved quite heavily in the Research Chef’s Association (RCA). You might remember the Research Chefs Association or Culinology program in episode 12, where Kim Schaub talks about her experiences. Her podcast features culinologists from the RCA. Enjoy the interview! Phil really shines a light on everything the RCA has to offer.

About Philip Saneski

Philip has culinary experience working in San Francisco Chronicle's 'Top 100 Bay Area restaurants', and Michelin star kitchens as a line cook on multiple stations, as a Pastry Chef for an upscale hotel, at AQ Restaurant, a James Beard Award finalist for 'Best New Restaurant in the Country' and most recently Bob's Well Bread Bakery, named one of the 'Top 15 Small Town Bakeries in the Country' by Travel & Leisure magazine. In addition to being a certified wine sommelier, Philip has expanded his palate by working for award-winning chefs in Portland and Austin. As President and Co-Founder of the Research Chefs Association Student Committee, he is passionate about providing long-term food industry careers to talented students who are able to combine food science and culinary arts - what he calls 'extending the shelf life of chefs'. Interested students can find out more about these R&D opportunities through his Student Committee team's student-run blog The Culinologist: Creating the Future of Food.

Philip's extensive pastry experience and volunteer involvement for non-profit organizations led to a coveted internship at a San Francisco Bay Area-based food science product development consultancy, A LA Carte Connections, LLC. During his time as an intern, he became even more enthralled with developing future food products. From gluten-free baked goods to no-bake energy bars, from plant-based proteins to cricket flour. He says that representing innovative start-ups as well as established global corporations is (thankfully) never the same.

Whether Philip's balancing school with early mornings as a Pastry Chef or in R&D, everyday his Food Job Rocks! He wants all food interested students to feel the same enthusiasm by making them aware of the numerous career paths available beyond the restaurant kitchen. In March 2016, Philip was given the Research Chefs Association President's Award, the first student ever in the association's 20 year history.

About the RCA

The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® - the blending of culinary arts and the science of food.

Key Takeaways

  • More insight about the world of RCA/Culinology
  • Phil’s awesome tagline and love of crazy desserts
  • How you might benefit if you join the RCA Student Association

What We Talk About

Rachel Zemsher Pastry Chef A La Carte Connections The Village Pub AQ Restaurant and Bar Allan Hancock Granada Bistro Bob’s Well Bread Research Chefs Association RCA Conference Gochujang Sous Vide RCA President, Catherine Proper Culinology Magazine Chocolate Beet Cake Phil in 5 Years: Somewhere Innovative Kite Hill What Phil Looks for in a Job: Opportunity Mark Crowell, CuliNex RCA Student Committiee Favorite Kitchen Item: Quenelle Spoons Thomas Keller Advice: Work Backwards Peas on Moss Download Episode
Sep 5, 2016
Today, we have a really cool food job. Julie Miguel can be described as a woman who wears many hats and you’ll see in this episode how much she’s involved in. She’s a food stylist, food media expert, recipe developer, has been on TV multiple times on different stations, and her most important job; being a mother. So this is a very fun interview and you’ll get a lot of really cool, practical tips for how to improve your food photography and recipe development skills. The most important thing in this interview is to really listen to Julie’s advice on achieving your goals.

About Julie Miguel

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger.  The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen. She does this by taking traditionally difficult recipes and making them easier to execute. Cooking is something that Julie has always been fiercely passionate about. She began cooking after the tragic passing of her mother at age 15.  She is not a trained chef, however, she is a home cook with a lot of real life experience who has trained with many well-known chefs. Julie continues to broaden her culinary experience through her work.  In May of 2016, Julie completed a culinary training and Chinese culture program in Suzhou, China. Julie’s food media career began after she placed 7th on the inaugural season of CTV’s MasterChef in Canada.  Since then, she started her blog and has made numerous appearances on The Marilyn Denis Show and other national and local television channels.  Julie continues to make regular appearances as a cooking segment presenter on television as well as hosting live events.  She has partnered with many nationally recognized food and lifestyle brands and is the co-founder of Mami Umami, a program aimed at teaching youth, life skills in the kitchen.  She has grown a significant social media following through her diverse work and continues to find innovative ways to engage her fans. When she’s not developing recipes for her clients, Julie sits on the Program Advisory Council at Centennial College in Canada where she acts as an industry adviser for their Food Media program.  She is also the Blog Award Chair for the Taste Canada Awards where she administers the Blog Award and also acts as the webmaster and Taste Canada Cooks the Books, Stage Assistant. Her favorite thing to do, besides cooking, is spending time with her husband and two young boys.

Key Takeaways

  • What makes a good food photograph
  • How Master Chef Canada inspired and launched her food career
  • Why you should have a personal website

What We Talk About

Daily Tiramisu Food Photography Organizing Your Week Lady York Foods in Toronto MasterChef Canada Merylyn Denis Segments - #1 Talkshow in Canada Local Rogers JulieMiguel.com Food Technology: 30 second food videos - For example, Tasty Snapchat Centennial College Inspiration: The production crew for Master Chef Kitchen Item: Meat Cleaver from China Mario Batali Squid Ink Favorite Food: Pizza (Thin crust) Quebec Pizza Advice to be a Food Stylist: Put yourself out there and sometimes, training doesn’t matter Something Inspiring: Look at someone inspiring, and aspire to do the things they do             Download Episode
Aug 29, 2016
I promise, this is the last Cal Poly alumni episode for a while (at least until episode 25)! But I gotta tell you about Katie Lanfranki. Katie is currently a Research & Development Technologist at South Coast Baking, Co. She is one of the most supportive, proactive people I’ve ever met. Katie’s a very inspiring person and she is super knowledgeable. In this interview, you’re going to see just how passionate and excited she is in her job. One of the most valuable pieces of information I’ve found in this interview is about the choice to choose between Graduate School or working in the industry (around 30 minutes in). Katie has helped me in product development competitions, with lots of extracurricular activities and she has been extremely supportive in almost everything I do. She was one of my friends to whom I showed this podcast and she has been extremely helpful, before we even launched. As the podcast picked up momentum, she wanted to help out the FoodGrads cause, like I did. Together we’re working on some really cool campaigns that will launch in the coming months. She was all ready to go to graduate school, and then, decided not too. And she brings some amazing insight on doing this.
If you would like to listen to more of our episodes, make sure to check out our iTunes link. If you like them, we would love it if you could rate, review and tell your friends! Thanks!

About Katie Lanfranki

Beginning her undergraduate education as a Mathematics major at California Polytechnic State University, San Luis Obispo, Katie quickly discovered she sought a major that allowed for more creativity and innovation. Taking a leap of faith, she transferred majors to Food Science due to her love of food and understanding that the necessity of eating would likely promise job security. She quickly discovered the multidisciplinary major was a perfect match, as it allowed her to dip her toe into numerous subjects while constantly getting to try new foods and feed her inner foodie. In her current role, she develops, as well as maintains, the development of new and improved products. With a love for learning and passion for food, Katie loves to dive into all facets of the food industry.

About South Coast Baking

South Coast Baking is a wholesale manufacturing company in the frozen dough industry. The company does everything from co-manufactured, custom formula cookies, to innovative panning systems. South Coast Baking sets the standard for delivering the highest quality and lowest possible cost in the frozen cookie dough industry. South Coast Baking’s mission is to produce the highest quality product at the lowest cost. Their philosophy will always be
to take care of its customers’ needs – one cookie at a time. 

Key Takeaways

  • Why you will never get bored in the food industry
  • Why we talk about In-and-Out So much
  • How important it is to get Involved in College
  • Why Katie decided to choose a job first over graduate school

What We Talk About

Frozen Cookie Pucks Triangle Tests Networking! Cal Poly San Luis Obispo Episode 5 Wellness Conference Important Skill: Patience and a Passion for Learning Gluten-Free The Recession Open-Door Policy 3D Printing Packaging Minor Favorite Kitchen Item: Rubber Spatula Altonbrowncast Serial Undisclosed Stuff You Should Know How Umami Works How Caffeine Works America Test Kitchen Milk Street Kitchen Favorite Food: Ketchup with French Fries Well-done In-and-Out fries In and Out That’s what a hamburger is all about Advice for students: Get Involved IFTSA Chapters Continental Mills
Download Episode
Aug 22, 2016
Do you remember episode 2 and episode 11? Both Trevor Fast and Andrea Zeng took this dude’s chocolate class and were even promoted to work in chocolate production on campus. Today, we’re interviewing a man who has been enamoured with food all his life. He was our professor at Cal Poly, he owned and owns bakeries and chocolate shops, and he spends his time donating chocolate-making equipment to Africa. This man is the one and only: Dr. Tom Neuhaus. If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks!

About Dr. Tom Neuhaus

Rich. That’s one word that comes to mind when we listen to this episode. Retired professor, business owner and philanthropist, Dr. Tom Neuhaus is rich with stories, experiences, knowledge and, well, chocolate! After an adventurous life baking and cooking across the world and teaching at some of the most well known academic food universities, we have decided that Dr. Nehaus is the epitome of food and science. After training as a chef and baker in Europe, mainly in France and Austria, Dr. Neuhaus found himself eager to open his own restaurant.  Leaving his first restaurant, Sweetish Hill Bakery and Restaurant in Austin, Texas, Dr. Neuhaus found his way to New York City and later Washington D.C. as an Executive Chef at restaurants like Quo Vadis and Fifty States. Following a myriad of prestigious chef positions he entered the world of academia; writing columns for The Washington Post as well as teaching at Cornell’s School of Hotel Administration (where he earned his PhD). Most recently he taught at Cal Poly, San Luis Obispo teaching Sensory Science, Food and Culture, as well as his famous Chocolate Classes!

Mama Ganache

In 2004, Dr. Neuhaus opened Mama Ganache, a small chocolate business in San Luis Obispo. Mama Ganache makes high quality, ethically sourced and produced chocolates that are both Fair Trade and Organic Certified. Through his business, Dr. Neuhaus has begun making directly sourced chocolates that are not only quality treats but also bring awareness to fair trade and small cocoa farmers in West Africa. Project Hope and Fairness (PHF), founded by Dr. Neuhaus, helps cocoa farmers in Ghana and Ivory Coast (Cote d’Ivoire) with their cocoa production, manufacturing, sales and trade. PHF grounds itself in three platforms- directly supporting cocoa farmers, educating consumers about the cocoa market and encouraging larger chocolate producers to see the importance in adopting Fair Trade policies. We fully believe Dr. Neuhaus hit the nail on the head with his philosophy on being creative, fully inspired and excited by food. We hope you enjoy this high-energy episode with a wonderful and passionate Food Scientist.  Hey Oprah! Are you listening?!?

Tom's Ventures

To learn more about Project Hope and Fairness and all of Dr. Neuhaus’s amazing work in the Ivory Coast and Ghana please visit http://projecthopeandfairness.org/ Small businesses are making a big difference! To eat some of Mama Ganaches’ delicious treats, find them in San Luis Obispo on Monterey Street or have some delivered right to your door. If you want to read snippets of Dr. Neuhaus’s (yet-to-be-published) autobiography, see what’s tempering in the Mama Ganache kitchen or to see some pictures of his recent adventures to Ghana head over to his blog at https://tomsfoodworld.com/

Key takeaways

  • When you go into food, you are driven by it
  • Why you should invest in small businesses, even if they are in other countries
  • Why finding your muse will set you for life

What we talk about

Malcolm Gladwell Howard Moskowitz Cal Poly Chocolates Mama Ganache artisan chocolate Project hope and fairness Shoes stuffed with cigarettes German chocolate Lindt chocolate Favorite Food: Anchovies First Venue: Bakery in Texas Cornell University Eco-hotels in Africa Jacques Torres Technical skill: Curiosity Anthony Bourdain- kitchen confidential Bedford Stuyvesant Fair trade Organic Pine needle beverage Favorite Kitchen Item: Melanger Cement manufacturing Calcium carbonate Fine chocolate industry association Bean to bar association Single origin Favorite Food: Eggs, Fresh tuna, Uni Favorite Quote: Voltaire – I personally don’t like religion but my valet does so he doesn’t steal my spoon Best Advice: Culture and language, Language and food Oprah Depa is the first country in Africa to make their own chocolate Paul Farmer   Download Episode
Aug 22, 2016
So this interview was from a deal I made with Taryn Yee. I interview her… and then she would interview me. Ideally, I should have made this episode number 5, right? Why should I wait for episode 13? Well, my birthday is January 13th, a baker’s dozen has 13 of something, 13 is an unlucky number? Whichever explanation your prefer, I’ve decided to use my interview for episode 13. Here’s my point of view from my perspective. Taryn Yee asks some pretty funny questions in this one. If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks!

About Adam Yee

I really don't like writing my own bio. Here's a bit on my linkedin: Food Science Professional who loves to learn all aspects of a business. Likes to get involved in multiple projects, never afraid to help out, and has a huge passion for food. Other activities include involvement in the cultural and food scene in Phoenix including: - Creating a meetup for Asian transplants in Arizona - Joining Asian focused non-profits to better understand community in Phoenix - Offering services to non-profit organizations to help local food buisnesses - Help multiple startups with innovative projects If you need any advice on the food industry or just want to talk, just message me!

About Isagenix

Isagenix International LLC is a Direct Sales company that markets dietary supplements and personal care products. The company, based in Gilbert, Arizona, was founded in 2002 by John Anderson, Jim Coover, and Kathy Coover. As of 2013 the company reported having over 200,000 active sales associates. In 2012, the company reported revenues of approximately $335 million. The majority of Isagenix's sales come from the United States.

Key takeaways

- What happens when you go all in when you choose a major in college - Using Science to improve creativity - Why we should invest in food education

What we talk about

Wednesday lunches with Adam Yee Jambalaya Takoyaki Disney competition Extrusion Phoenix Arizona Food startups Coffee We should focus on: Food education Favorite Quote: Everybody is a Genius. But If You Judge a Fish by Its Ability to Climb a Tree, It Will Live Its Whole Life Believing that It is Stupid Second Favorite Quote: Butter makes everything better Onion cutting goggles Favorite Book: Steve jobs autobiography Favorite Kitchen Item: Cast iron pan In and out Plant based Burger 4 People You'd Like Dinner With Alton Brown Andrew Zimmerman Anthony Bourdain (why I don't want him) Nigella Lawson Mark Zuckerberg  --> in hindsight, I'd choose Elon Musk   Download Episode
Aug 15, 2016
So last week, I interviewed Andrea, a Food Technologist working for Lundberg Family Farm, and today, I’m interviewing someone from there too - her boss, a Product Developer and Research Chef at Lundberg! What are the odds? And the meeting between her and I was a completely different scenario as well. It started when I joined Podcaster’s Paradise to jumpstart my Podcasting experience and I saw a poster who looked familiar. I might have seen her on Linkedin actually. I clicked and she worked for Lundberg. I asked Andrea about her and what do you know, it’s her boss. Yes, Kimberly King Schuab was in the same podcast course as I was, and we connected instantly. We realized we had a lot in common so we agreed to collaborate and interview each other. Her episode can be found in the show notes.

About Kimberly Schaub

Kimberly Schaub is a nutritionist, turned chef, turned product developer, working for Lundberg Family Farms in Richvale, CA. A former Air Force officer, Kimberly has explored a multitude of ways to use her nutritional science training, from running dining facilities to teaching college classes and even food writing. When she's not in the test kitchen or running a sensory panel, Kimberly hosts the PeasOnMoss and The Culinologist Podcasts, volunteers for the Research Chef Association and Institute of Food Technologists, trains for the Rock n Roll Half Marathon, and rock climbs in picturesque Northern California.

About Lundberg Family Farms

Lundberg Family Farms, based in Richvale, California, in the United States, produces rice, chips, packages, and markets organic foods. It is family owned and has been a pioneer in organic farming, especially rice products. It was the first business to produce and market a brand of organic rice in the United States. Today it is one of the United States' top brands of organic products, with 14,000 acres (57 km2) under management.

Key Takeaways

  • The magic behind Modernist Cuisine
  • Communicating between you and your co-packer
  • Why you can start something and others should follow
  • The art of being a product developer

What we talk about

Podcaster's Paradise The airforce Research Chef Association Labels Graham Kerr Seattle Culinary Academy Modernist Cuisine Lundberg Family Farm Beecher's Handmade Cheese (artisan food) Most Important Skill: Mental Math and Excel spreadsheets CoPacker Granola Bars Northwest Naturals Cactus IFT Culinology Program offered at a few industries A Book called Culinology Peas on Moss Peas on Moss Podcast Vegetarian Meats Substitutes Acid Rain Andrea Zeng The Galloping Gourmet Favorite Quote: Maya Angelou – “Eating is so intimate"  Favorite Kitchen Item: Global knife Full Tang blade Favorite Food: Thai Food – Pad Thai, Curry, Mango Sticky Rice Best Advice: Always ask questions first Culinologist Podcast CFS – Certified Food Scientist       Download Episode
Aug 8, 2016

Today I interview Andrea Zeng, long time friend, some time rivals. This is a great episode about choosing between culinary school and a degree in food science. Note that you can always have both (as you will find out in a future episode!). We're going to be talking about a lot of cool food science terms like enzymes and retro-gradation. Hang on!! If you would like to listen to more of our episodes, make sure to check us out on iTunes. If you like them, we'd appreciate it if you could rate and review them. Thanks!

About Andrea

Andrea is a graduate of California Polytechnic State University, San Luis Obispo with a Bachelor’s Degree in Food Science and a minor in Packaging. She currently works as a Food Technologist at Lundberg Family Farms, developing new consumer packaged goods within the natural and organic category. During her time at Cal Poly, Andrea was a Student Lead Product Developer at Cal Poly Chocolates. With Cal Poly Chocolates, a student run business through the Food Science Department, Andrea was able to turn ideas into new products and ultimately onto shelves of stores in the local community. By working in a student run business Andrea helped with order fulfillment, inventory management, student management and special events. Currently located in Richvale, California, Andrea works with products ranging from chips, to rice cakes, rice and risottos. Using her experience with quality at Earthbound Farms, her practice in the lab at university and innovation with chocolate, Andrea has been able to create new (and I might say "yummy"!) rice entrees, rice cakes and puffed snacks.  Outside of the test kitchen Andrea also works with sensory testing and food styling and recipe suggestions for the Lundberg website (how cool is that!?). Check out some of Andrea’s creations at most major grocery stores!

About Lundberg Family Farms

Lundberg Family Farms, based in Richvale, California, in the United States, produces rice, chips, packages, and markets organic foods. It is family owned and has been a pioneer in organic farming, especially rice products. It was the first business to produce and market a brand of organic rice in the United States. Today it is one of the United States' top brands of organic products, with 14,000 acres (57 km2) under management.

Key Takeaways

  • Why Andrea (and I guess, me) chose majoring in Food Science over Culinary School
  • How Food Science might enhance your cooking skills
  • The frustration of targeting timelines and waiting for product success

What we talk about

Lundberg Family Farms IFT16 Ridgeview California Heat and Eat Cal Poly Peach Cobbler Enzymes Denature Food Chemistry Retrogradation Vending Machine Restaurants Food Network Giada DeLaurentiss Ina Gartner Alton Brown Victorian Nox Chef’s Knife Zoodle thing Box Grater Quest Noodles Savory Granola Bars Vietnamese Spring Rolls Just Do It

Download Episode

Aug 1, 2016
In this episode, we are going to talk about my experience getting a job in the food industry as a senior in college. Everyone has a different experience, but mine might relate to yours. (Yes, the picture is photoshopped) If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks!

Key Takeaways

Best techniques and resources for resume/CV writing One of the best types of advice I received is to focus on the job description Why it might be beneficial moving to a new city

What we talk about

Waco Texas Career Centers Carl's Jr Foodgrads' top 3 tips for landing your first job What color shirt should you wear for job interviews? Cactus Section IFT (for example)

Transcript

For some background information, I was very involved in my department in Cal Poly and in my junior year, I received my first internship offer in Fall quarter. So about this internship, all I can tell you is that it was a very well-known company but it was one of those well-known companies which own EVERYTHING. So lucky me, I got the internship, was super excited and then I was sent to Waco Texas for a job…at a slaughter house. As much as I like seeing turkeys getting beheaded and getting half off on deli meat, I found the work a bit unsatisfying and the town unenjoyable. I guess I did the work well enough that I got a job offer, but I had to decline due to the fact that I really didn’t like the location. I came back to college to start a new. So with this background, I thought I would get a job pretty easily. Given that I got my first internship in the Fall. I was wrong, but I didn't give up. Of course I didn’t give up, I needed a job! I started to apply to jobs seriously on January giving me a 6 month time bomb before I graduated. Getting a job before graduating is a good goal everyone should attain and my advice is to actually start at Fall. But the main reason you should start at Fall is to review and renovate your resume. Your resume is your written sales infographic that lets you convince people you are great. The best part of a resume is that you can tell in a black and white fashion if it's working or not. If you get hits, your resume is working. If you're not, then you need some help. Once I realized I wasn't getting hits in late-Fall, I went to some FREE resume seminars offered at our career center and signed up to get my resume looked at. The improvements were tremendous and I would highly suggest doing this first if you are serious about getting a job...which you should be. During this, I busted out 2 resumes: a 1 page resume which explains a quick, basic rundown on skills that show I'm a valuable person and a 2 page resume (front and back) where I listed a run down and on the back, posted project summaries if they were more interested. The career center lady justified that it was ok to have a 2 pager just because I was involved in a lot of stuff. So there are two types of resumes people look at. If you're in a supervisory role, people judge your ability to be a leader and how to be proactive. This is in general a very important skill but should be highlighted when you apply to leadership type of positions such as a supervisor The second 2 page resume was highly technical and talked about amazing projects such as product development competitions and microbiological labs. I found this resume to be very effective with product development and R and D roles. Both of these got amazing hits and next thing I knew, the next 6 months were literally traveling 4 hours each way to interview with companies of all shapes and sizes. Almost every month, I had 2 in-house interviews that caused me to travel far. This is also where I learned the magic of reaching out and sleeping at old friend's couches and catching up for the weekend from family members to old high school friends, I thank them so much for letting me stay over just for a job interview. I think phone interviews and in-house are relatively the same and you need to learn to say digestible and relate-able experiences to your manager. The only difference is that youa re in person and they visualize you as a good fit for the company don’t judge you based off of words alone. My advice is that every time you need to answer a question, you need to answer with a story of why what you did is relatable. Remember to keep it decently short and always end with a loop around in which answers the question. I think it's wise (or should I say, inevitable) that your job search is going to be very specific and if you keep on not getting jobs, your horizons will be broader and broader. I started with specifically product developer jobs and I didn't get very many hits. After a month or so, I had some anxiety about the situation and started to tenaciously apply to jobs outside of my scope, but stayed in the realm of the food industry. There were certain barriers I wanted to not touch, namely it can't be in a rural town (unless it's close to people I know like my grandparents) and it had to be food related (duh! I got my degree for a reason!). I think it's good to have some standards no matter what when applying for jobs. So you really need to ask first: what's important to you? So let's see, in the course of 6 months, I traveled a lot. From my comfy San Luis Obispo home, and traveled everywhere from San Francisco, the whole Bay Area, Los Angeles, Carpenteria, Fresno, other rural towns, and of course, Arizona. In some weekends, I had to plan an interview Friday and Monday so I slept over at a friend's house for the weekend. Fun stuff. And these companies were big and small. Off the top of my head, they ranged from all sorts of jobs in all sorts of industries. Production, Quality, Research and Development mainly and in such industries as meat, bread, cheese, spices, coffee, and other things like that. One of my favorite interviews that I really was devastated I missed was a job at Carl's Jr's headquarters near the beach at Carpenteria California. I crushed the interview and was a shoe in to become a food technologist and make fast food all day. I had a lead with a technologist to whom I sent in my resume and got an interview with the Vice President of R and D. Unfortunately, I lost out to a more experienced candidate. That set me back emotionally for a while. My least favorite interview was a noodle factory in Los Angeles where the interviewers made rude, snarky comments about my intelligence. It looked like a dump anyways. The more jobs I interviewed, the more depressed, the more irritable I became. My self-worth was crushed but I had to keep going or else my pride would be shattered, right? I cared so much about my reputation and comparing myself to my peers what I became very paranoid and looking back at it, I was stupid. Everyone who gets a job has this problem but in reality, I have to say, no one cares if you don't get a job, but people will care when you do. And that's something positive. I think the pivot happened in how things were going when I talked to my mentor/ department head about why I didn't have a job yet and he said something that I took into action: 100% of the focus in the interview needs to be tailored to them. And in hindsight, this was the reason I didn't get the job. I wasn't focused 100% on what they wanted, I focused on what I wanted and why I should be chosen. I had two more interviews next week. One in California and one in Arizona. The  first one was in California for a Quality Supervisor role, the one interviewing me was a tough guy and really grilled me. He told me to memorize the 5 commandments of the company which I had to memorize on the 3 hour car ride over. I did it, and he was very impressed. The interview was very tough as well, his questions were extremely specific and his stare down was intense. After a tour of the factory, we went to the quality department and talked about how he treated his team like family. That is where I realized... I probably got the job. The next was a flight to Arizona to a granola bar factory which hadn't even been built yet. I interviewed with the Vice President of Innovation and we really got into talking with the spirit of innovation. I think my personality won him over more than anything. And maybe its because I fit the bill. The position was for a Food Processing Technologist, a type of in-house research and development position that was open to a lot of possibilities because it was a brand new plant. I got both of them. And had to choose which one to choose. By now, maybe you know which one. Or not. So now this was also really hard. I could either stay close to my friends if I lived in California, or go to a place where I knew absolutely no one. Actually, let me list out the advantages and disadvantages of each: The quality job had better pay, it was in California in between San Luis Obispo and my grandparent's place in Fresno, I could see my friends often and my family as well. However, the job wasn't what I wanted: an R&D job, it was in the middle of nowhere, and I realized if the salary I was offered was worth working 6 days a week for 10 hours in the summer. The job in Arizona was more of a gamble, because I was letting go of being comfortable to land to somewhere uncomfortable. People kept on telling me that it was super conservative and super hot, which scared me. It's tough, people are always scared of the unknown. But the job was a foot in the door for something bigger potentially. It was labeled as a Research and Development job. And though it wasn't a comfy corporate job, it was something that could potentially be greater. After hundreds of conversations with pretty much everyone, I chose the job in Arizona. I think there were three key factors that made me chose Arizona over California: For one, the job was an R and D job which most of my friends said that at the end of the day, it’s a better field to be in. Another was the fact that this was turning over a new leaf for me and this was a potential chance to grow where I could never grow before.   The biggest reason, and I think the most important thing that mattered to me was the local community I would belong to. I suffered living in a town like Hanford, California at my internship in Texas and I knew I'd have a hard time adjusting. A city might be easier. I chose Phoenix because it was full of mystery and a bustling city with 6 million people. I was still young, and I needed to learn to grow up. Also, what's nice about simultaneously being offered 2 jobs is you can leverage pay. So I ended up equalizing the pay of the R&D job to the Quality job.   I could give you hours’ worth of reasons why it's a good idea to move where you absolutely know no one but I won’t. All I can tell you is that I have never been happier moving to this city because I’ve learned to take charge and grow myself. If I hadn’t moved to Phoenix, honestly, I don't think I would have had the courage to start this podcast. So let’s take some time to ruminate on some actionable items. Nicole and Juliette have this wonderful article about how people in the food industry recruit people and to be honest, most of my experiences are very relatable for what they’ve posted in their research article: Food Employers’ Top 3 Tips To Landing Your First Job.I’ll name their top three tips and add my two cents. I find this article extremely useful and I do honestly wish I had this information in hindsight. Their top three tips:
  1. Make sure you want the positionIt may sound obvious, but interviewers can tell the difference between someone with a genuine motivation for a chosen field and someone that just wants a job. Interest is also tied to effort.  Being late, or an untidy appearance demonstrate interest levels that are lacking.
If you are looking for a job, remember your goal but also remember your scope. My goal was an R and D job, but my scope was the food industry. Even if I didn’t get an R and D job, as long as I would be in the food industry, I not only would have a chance in an R and D job, but the experience of manufacturing, or document control, would actually make me more valuable to the next employer. There was a point in time where I was obsessed with the color of my dress shirt. I tested blue, green, and red. Coincidentally, my green shirt always got me job offers so now I call it my lucky green shirt. I even used this short when I applied to my current job and got in. 2 Research the companyArriving unprepared without any idea of what the company produces or who their customers are, will seal your fate. You won’t get asked back. Tailor your “mindset” to the job description. In every job interview you do, it’s wise to read the job description hours before interviewing and direct most of your answers to the job description. This will show much more directly why you are the best fit for the job. Always remember: the point of a job is to help THEM with something. Their job isn’t supposed to solely improve you, it’s supposed to help them earn money so they can invest in you.
  1. NetworkGet to know the industry and the players within it. Join associations, ask lots of questions and you will have the upper hand now, and in the future, as you move forward in your career.
Making connections is just increasing your chance to luck. I admit: I exhausted my connections in college and still could not get a job from them. Connections are nice and I highly recommend hustling to get them, but they will never guarantee you a job. Funny story on this one: My second job transition, I knew two guys who interviewed me because I’ve hustled and networked a bunch in Phoenix. That’s another story. Also remember that it’s more about how strong your connections, in terms of your relationship to them and how well they know your name, than how many connections you have. Don’t forget to use industry specific recruitment websites like FoodGrads.com to find your job. There are so many industry specific websites out here. To find more, just google them. Literally food and job will work too. And it’s not the end of the world if you don’t get a job by graduation. In fact, some people would recommend taking a year off to do something totally unrelated. In hindsight, I kind of wish I did something like that but the race to get a job and not tarnish my reputation went to my head. It really depends on what you want and in what financial situation you’re in. You probably shouldn’t Eurotrip when you’re 5 figures in debt, but I’m also not your mother. Again, this is one example of a job hunt and I wanted to share it with you because this is something I would have loved to have been told about when I was looking for jobs. I want you to succeed.   Download Episode
Jul 25, 2016
This week we eat and chat with Kyle Failia. As a Sales Manager with Glanbia (a global company supplying dairy isolates and functional ingredients), Kyle has found a perfect fit for his passion!
 

About Kyle 

Originally a Nutrition student, Kyle's interest in functional ingredients and physical activity crossed paths at his sales position with Nutrishop. Through his interactions with customers and his curiosity for ingredients, Kyle became interested in the creative side of nutrition. However, knowing that he did not want to become a dietitian, he stumbled upon Food Science and became an undergraduate in the Food Science program at Cal Poly, San Luis Obispo. It is then that Kyle knew he had found the perfect fit.
 
 
As a result of product development competitions at Cal Poly and his involvement as a board member at IFTSA (Institute of Food Technologist Student Association) Kyle landed a job with Glanbia on their graduate program. It is here that he was able to experience every aspect of the business from marketing to R&D and production. Most recently, Kyle has become an account manager with Glanbia. In this role, mainly focused on the west coast, he helps clients solve functional problems with their products. Find Kyle on LinkedIn to learn more about his thoughts on Protein and Processed Food!
 

About Glanbia

Glanbia is a global, performance nutrition and ingredients group with operations in 32 countries and 5,200 employees. It has leading market positions in sports nutrition, cheese, dairy ingredients, speciality non-dairy ingredients and vitamin and mineral premixes. Glanbia products are sold or distributed in over 130 countries. While Europe and the USA represent the organization's biggest markets, Glanbia is also expanding in to markets in the Middle East, Africa, Asia Pacific and Latin America. The Glanbia Group has four segments; Global Ingredients, Performance Nutrition, Dairy Ireland and Joint Ventures & Associates.
 

Key Takeaways

  • How a book covered in a cereal box convinced Kyle to go into food science
  • Why sales might be the career for you
  • Why you should take advantage of the extra-curricular opportunities available to you in College

What we talk about:

Otaku (this is a restaurant) Ireland Whey Protein Premix Acquisitions Optimum Nutrition ISOPure Think Thin Bar “Just add Glanbia” Fresno, California NutriShop Cal Poly IFT Expo New Orleans IFTSA (Board Member) Product Development Teams Sales as a Career 3D Printing Nutrient Timing (this is a book) Cooked (this is also a book) Chef’s Table (this is a documentary) Pizza

Download Episode

1 2 Next »