About This Show
Audioblog and interviews based on Kimberly Schaub's PeasOnMoss blog about nutrition science, food science, culinary arts, professional kitchen, being a chef. Kimberly brings chefs, cooks, research and development managers, and product developers to talk about their professional careers and how you could get into R&D, too.
Most Recent Episode
S2:E01: Chef Jacob Burton breaks down what separates true chefs and talented cooks - and announces what he's been up to lately
6 days ago
Welcome to Season 2 of the podcast! Stella Culinary and Freeculinaryschool.com founder Chef Jacob Burton has gone back to restaurants - as the Executive Sous Chef of a new hotel in Reno, NV. He sat down with us to talk about his work and what he's excited about. In our conversation, we talk about the operational and financial responsibilities of chefs and how the mentality is what sets them apart from talented cooks. He busts myths about leaving your current industry to open a restaurant and the costs - financial, mental, and personal - that will affect your business. This interview isn't for the faint of heart, and it is packed with information. Check out Chef's website at www.stellaculinary.com If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a few sponsors would keep the show going. Got a business to share or tips for successful R&D? Be a guest on the show. Email firstname.lastname@example.org for details.