PeasOnMoss Podcast

Wonder how food gets onto the grocery store shelves or onto your menu? Peas On Moss digs into the science of food research and development with foo...
Andrew Garrett laughs easily, but don't think that this doesn't mean he doesn't take his work seriously. The founder of NW Elixers, a chef-created cooking sauce brand in Portland, OR, Chef Andrew has also worked with Icon Foods commercializing sugar free sauces for the ketogenic community. He sha...
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Next week's podcast guest is R&D Chef Andrew Garrett. After acknowledging his obsession with condiments and sauces, Chef Andrew shared how he came to found NW Elixirs and why co-packing was the biggest challenge he faced as a food business entrepreneur. In this preview he shares what the bigg...
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Food product developer and writer Katie Jones didn't start out with the plan to be the next big podcast host, but after years of writing about food and experience as a food product developer, she was looking for another way to contribute to the industry. Since she already interviewed experts in t...
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One thing that is great about podcasting is the relationship we build with our guests and our audience. Some of my good friends in the industry started as guests on the show. In this clip, I chat with Katie about imposter syndrome - whether I feel it, and how I deal with it. You'll hear Katie's p...
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Chef Dan Follese is your modern-day traveling fixer, but not in the Mob sort of way. He's a consulting R&D Chef who has a knack for speaking to the marketing and brand managers as well as the operators, developers, and chefs in a team. Instead of introducing line extensions, he helps brands r...
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Chef Eric Rivera is one of my first podcast guests, and we recorded his interview when he was first moving back to Seattle. Fast-forward a few years, and both of us are in very different roles. Chef Eric has founded addo, an innovative pop-up restaurant and chef business incubator space. After a ...
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Alan Reed is the Executive Director of the Chicagoland Food and Beverage Network, and he joined us to introduce the CFBN. Chicago is a hub for food manufacturing and restaurants, and the network appears to be the first one that brings together both sides of the industry and provides a platform to...
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Conversations with Chef Greg Grisanti are always fun. A previous guest of the podcast, Chef Greg returned to the show to talk about best practices in research chef work and how the work compares to restaurant cooking. From restaurant work to cleaning up labels at quick service restaurants, Chef G...
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While Chef Greg and I were wrapping up our podcast recording, we started talking about next year's Research Chefs Association conference in Louisville, Kentucky. Turns out, Chef is from Louisville, so he shares some insights about the city and gets us really excited about visiting the conference....
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Inspected, safe kitchens scaled for commercial use (bigger stoves, refrigerators, etc) are required to prepare food consistently and safely, but if you're newer to the business or too small for a full-scale co-packer, where do you turn? Rachael Miller joins us on the podcast to tell us about The ...
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