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
Ep. 019: Culinologist - Barbara Zatto compares the chef worlds in NYC and Seattle and the importance of knowing yourself to be respected in the kitchen
4 days ago
Research chef Barbara Zatto earned her chef stripes in New York City before coming to Seattle to cook. She quickly realized that the training made her a unique chef in Seattle, which hadn't quite started the culinary revolution that we enjoy today. After several years in hotel and restaurant food service, Chef Barbara transitioned to R&D. In this interview we discuss her transition to R&D and compare big city kitchens and research kitchens. An active member of the RCA, Chef Barbara is a volunteer Director of Social Media for the Research Chefs Association. Find out more about the RCA at www.culinology.org.