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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: July, 2017
Jul 17, 2017

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

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

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

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

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

About Bob Pudlock

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

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

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

5 top reasons My Food Job Rocks

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

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

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

4. I control my income.

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

Sponsor

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

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

 

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

Knowledge Bombs

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

Question Summary

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

Other Links

Hiring Manager – Someone who requests a new employee
H1B Visa

Jul 10, 2017

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

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

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

 http://myfoodjobrocks.com/074Steven

About Steven M. Gendel, Ph.D.

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

Sponsor

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

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

Knowledge Bombs

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

Question Summary

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

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

Projects Steve was involved in:

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

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

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

Other Links

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

 

Jul 3, 2017

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

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

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

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

About Darin 

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

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

Sponsor

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

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

Knowledge Bombs

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

Key Summary

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

Other Links

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

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