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My Food Job Rocks!

There is very little awareness of what the people in the food industry actually do. This stems back to the lack of knowledge and awareness of the range of degree courses and programs available that will equip them for a career in food. My FoodJobRocks! by Adam Yee is the first podcast of its kind that allows listeners to hear directly from people who are in the food industry and have a passion for what they do. They share how they became involved in food and describe what it is they do, plus a few more fun questions just to keep things entertaining. Listen to them here, and stay tuned for a new episode every Monday.
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Now displaying: September, 2016
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
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