The Chefs Without Restaurants Podcast – Episode 64 Chef Kimberly Schaub Discusses Being a Research and Development Chef, and Kitchen Culture

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

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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Kimberly’s Instagram 

Kimberly’s Twitter  

Peas on Moss Facebook Page 

The Peas on Moss Podcast 

The Peas on Moss Website 

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CONNECT WITH US

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Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

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

Jason Logsdon and Mike LaCharite from The International Sous Vide Association

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 BuzzsproutITunesSpotifyTuneInStitcherPandora 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 PietranczykRich RosendaleJames BriscioneAJ SchallerMeathead GoldwynPhilip PrestonAly RomeroJustice StewartLennis PerezLisa KeysCreaCuisine SolutionsPolyscience

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Jason Logsdon, Mike LaCharite and The ISVA

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The ISVA Facebook page

Check out the Facebook Group “Exploring Sous Vide”

Facebook: Amazing Food Made Easy 

Join the conversation on Twitter 

Check those Insta pics

Instagram (Jason Logsdon/Amazing Food Made Easy)

The International Sous Vide Association website 

The 2020 Virtual Sous Vide Summit

Buy his books on Amazon

Watch Amazing Food Made Easy Videos 

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CONNECT WITH US

 =========================== 

Subscribe to The Chefs Without Restaurants Newsletter

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

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