modernist cuisine -

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On the podcast this week I have chef Kimberly Schaub. She’s spent much of her culinary career in the research and development field, working for companies like Beecher’s Handmade Cheese and Bulletproof 360. She also spent some time with the Modernist Cuisine team, and contributed to their book Modernist Cuisine at Home. Currently, she’s doing business development for Griffith Foods. She also has a website, and podcast, called Peas on Moss.

We discuss:

· Getting into the culinary R&D field

· Knowing when it’s time to move on

· Growing your staff

· The “yes chef” mentality

· and much more

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Kimberly Schaub

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Peas on Moss Facebook Page

The Peas on Moss Podcast

The Peas on Moss Website

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Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

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Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

The Chefs Without Restaurants Podcast - Episode 46 Jason Logsdon and Mile LaCharite from The International Sous Vide Association

You can listen to the show on Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Pandora and I Heart Radio.

On this episode, we have we have Jason Logsdon and Mike LaCharite from The International Sous Vide Association. We discuss sous vide basics, how their organization was started, and their upcoming sous vide conference. There are a lot of links in the show notes to where to find their organization online, as well as information on the conference and many of the presenters such as Rich Rosendale and James Briscione.

Some people & businesses mentioned in this episode:

David Pietranczyk, Rich Rosendale, James Briscione, AJ Schaller, Meathead Goldwyn, Philip Preston, Aly Romero, Justice Stewart, Lennis Perez, Lisa Keys, Crea, Cuisine Solutions, Polyscience,