My Food Job Rocks!: Recent Episodes
Adam Yee
There is very little awareness of what the people in the food industry actually do. This stems back to the lack of knowledge and awareness of the range of degree courses and programs available that will equip them for a career in food.
My FoodJobRocks! by Adam Yee is the first podcast of its kind that allows listeners to hear directly from people who are in the food industry and have a passion for what they do. They share how they became involved in food and describe what it is they do, plus a few more fun questions just to keep things entertaining. Listen to them here, and stay tuned for a new episode every Monday.
This is an episode of Crisis Meets Opportunity, a podcast I do every Monday WEEKLY with my friend Kai Wang. Enjoy listening about our week, current events, and the insider details on the launch of Sobo Foods!
Episode breakdown is generally 2 current events, a business diagnosis and a thoughtful end-of-episode thing about life advice.
Spotify: https://open.spotify.com/show/6mCouRehIWU8tQsHqWqvMM
Apple Podcast: https://podcasts.apple.com/us/podcast/crisis-meets-opportunity/id1615486011
Today we’re interviewing Karen Chiu, Senior Brand and Business Development Manager at Lypid Food. A foodtech ingredient company that creates Phytofat, a plant-based fat that’s healthier and more sustainable than animal fat.
I actually was able to meet Karen before the interview in which she invited me to try the phytofat burger at San Burino. This was a really interesting place in Taipei as it felt like I stepped into an American mini mall.
Anyways, we couldn’t do the interview over there so we did it when I was in Kaohsiung online.
Karen’s specialty is branding and she actually did a bit of branding in the United States. She’s specifically interested in community and what aligns in what Karen does has to do a lot with community.
Karen’s first job is with Green Monday, in what I see is a company with a huge presence in Asia. This company does a really good job with brand integrity as it seems like everyone in every Asian country knows them. She then talks about her experience working for both Green Monday and Lypid.
We also get into a deep dive on how to put a unique ingredient into the hands of restauranters and the feedback loop you develop when launching a successful collaboration.
Today we’re interviewing Evelyn Sun, Investment Manager at Foodland Ventures, a VC firm in Taiwan.
Ok so now we’re going to see Taiwan’s view on food tech. For those that don’t know, Taiwan is a powerhouse when it comes to innovation.
I went to about like, 3 museums per country and one of the most memorable museums I went to was the National Science and Technology Museum in Kaohsiung, the coastal southern city of Taiwan. Oh man, Taiwan smokes everyone when it comes to the thoughtfulness and more importantly, the investments they put into business-to-business play is impressive. 92% of the world’s tennis rackets, their semiconductor industry is a behemoth,
What I found interesting is Taiwan’s view on loyalty. The people in Taiwan love being Taiwanese. I’m not going into the politics here but what was interesting is that the General partners in Foodland Ventures were successful American entrepreneurs who came back to Taiwan to cultivate and grow better businesses.
Anyway, Evelyn shares with me some of the focuses and innovations happening in not just food tech, but also things like ag tech and restaurant tech. It really is a great overview of Taiwan’s entrepreneurial tech industry.
Today we’re interviewing Mai Bach, Co-founder and CEO of Oochacha, one of the first vegan restaurants in Taiwan that serve raw smoothies. She’s a social entrepreneur who walks the walk and talks the talk.
Mai and her husband/business partner did a 6-month trip around Asia and then settled down in Taiwan to start a vegan business. Sound familiar?
Mai is an amazing conversationalist. I didn’t even edit this episode all that much because she just spoke so eloquently and was just full of knowledge.
She talks about Taiwan being this small but big city and why she decided to set up shop here. Mai also goes through her vegan experience in Taiwan and talks about how hard it was to get nourished as a Vegan. So like all great entrepreneurs, she recognized a problem and then developed a solution which was green smoothies.
Also, why don’t Asian vegans eat garlic, onions, leeks, shallots, all the alliums? I was so confused by Mai demystifies it, it‘s apparently a Buddhist practice because alliums flare up the emotions. So if you’re ever entering the vegan Asian market, you might be at a disadvantage if you’re using garlic and onion. Wow, I don’t think I could ever cook without those.
Vegan is a relatively new term in Asia and it’s also super diverse so it’s been amazing unearthing on just how nascent the industry is
Overall, Mai’s journey building Ochacha is a masterclass example of finding a niche, finding out how to build something in a foreign country, and just being persistent in the decade in building this amazing concept
We have a really good discussion before we actually started the podcast so I kept that in.
Sorry for the Noise, we actually do this in Mai’s café in Taipei. At lunchtime, it was packed.
Today we chat with Yuki Hanyu, Founder and CEO of IntegriCulture Inc., a cellular agriculture platform company developing cell-based meat and the technologies needed to produce it efficiently at scale.
He is also the Founder of the Shojinmeat Project, a citizen-science nonprofit organization dedicated to advancing an open-source, inclusive future for cellular agriculture.
Before starting Integriculture, Yuki started the Shojin Meats, is a project Yuki started that allows you to create cultivated meat from home. Yuki explains the unique process in the episode which I find quite insane.
If you had no money, and no expertise to create cultivated meat, how would you do it? Yuki gives us a playbook in this episode on how you could create it, in your house!
Yuki talks about crowdfunding a movement by using out-of-this world marketing tactics such as posting on video and putting a manual at a comic convention and reminds me of the early days of Apple, where a bunch of scrappy enthusiasts gathered together to create something amazing.
I first met Yuki in California at Alex Shirazi’s Cultured Meat Symposium where in his presentation, he showed a video of him making cultivated meat in his apartment.
If you get overwhelmed by technical jargon, you’re not alone! Yuki is an extremely smart and hyper-energetic drive.
We also talk about some of the frustrations of regulation of cultivated meat and the governmental understanding and perception of cultivated meat is well, across the board. There is some hope that Japan is being proactive about this type of technology.
We also talk about a lot of different anime and manga, science fiction shows and scenarios! So again, if you get lost don’t worry, it’s all part of the interview on how Yuki finds inspiration in his work, by the way, you might notice why Adam knows so much about this topic? Well… hard to explain
Yuki is amazing. His transparency, his brain, his drive and his geekiness is really magnetic. You’ll also see a geeky side of me, which I think was quite useful when talking to Yuki.
Today we’re interviewing Satoshi Umino, founder of Sustainable Foods Asia, a consulting firm that helps companies enter the Japanese market. Satoshi personally works with companies to prop and pop up restaurants and educates consumers about unique food ingredients.
I’ve met Satoshi multiple times when I was back in the United States and it’s been real good bumping into him. It seems like a lot of Japanese companies are going to the United States to find the next big innovation. Our manufacturing partner has been courting through Japanese companies through his facility so something’s there.
Satoshi does a great job describing the Japanese’s culture when it comes to tasting food and it’s been real interesting learning about how he’s introducing new food to the Japanese market. Pay attention specifically how he introduces things like jackfruit, spirulina and moringa, all fantastically new ingredients, to Japan
Our world is global, and food itself is global and people like Satoshi are needed to explain just why our global food system is so cool.
Satoshi echo’s Akiko’s interview in what the Japanese consumers look for in terms of the values go for food and some clarification on what the Japanese want in their food.
It’s always amazing just thinking about the new friendships I’ve made throughout this journey and just having a network of global faces that I’ve seen coming to America has been absolutely wonderful.
Today we’re interviewing Akiko Okada, Research and Insight Specialist at SigmaXYZ. A consulting firm in Japan. Akiko is also the main point of contact for Smart Kitchen Summit Japan, a satellite conference of Michael Wolf’s conference of the same name,
Akiko gives us a short history of the innovation of Japan, in which she played a huge part of in her past life.
I think this interview also gives me perspective on what exactly is food tech. Whenever I talk about food tech, I generally gravitate to alternative proteins, but that’s not the case. Food Tech is where we apply any technology to food. Though the material is the cool part, there are tons of other sectors in Food Tech I personally have no idea about!
One of my favorite quotes from Akiko was out discussion on the first SKS conference in Japan. Apparently, it was just a small 200 person conference but they were all full of crazy, passionate, people!
You’ll also learn how SigmaXYZ works with big companies and startups to win. The startup mentioned in this is Base Foods. Check them out! I remember talking to them like 4 years back and now they’re big in Japan.
And of course, I talk to Akiko about Japanese entrepreneurship. In general, Japan doesn’t have many startups because it’s too risky, but Akiko gives me hope that, that soon might change.
When it comes to sustainability, the Japanese have a very different viewpoint on food. Basically, they don’t really care if food is sustainable, but they care about other things in food tech.
Today we’re interviewing Jennifer Stokjovic, author of The Future of Food Is Female, Founder of the Vegan Woman’s Summit, and VC partner at Joyful VC. Jennifer is pretty much everywhere when it comes to food tech and coincidentally enough, she was in South Korea while I was there.
But unlike me who was in South Korea goofing off, Jennifer was there advocating for food technology at the World Knowledge forum. Helen told me after her interview that she was in town, I sent a quick text and 4 hours later, I took a Korean taxi to one of the fanciest hotels I’ve ever seen and met Jennifer, where we proceeded to do a podcast right at the hotel. Amazing.
Jennifer is, of course, a force. Extremely passionate, extremely productive, and extremely knowledgable and her ability to use her connections, knowledge pool and mission brings me in awe.
So expect a ton in this interview as we go back and forth on our predictions in food.
Lots of very interesting tidbits on policy, on environmental issues, and on the funding environment.
Big insights on the diversity of our current food tech environment and how Jennifer has taken charge to change this. We also dive into practical advice on how we can make our ecosystem flourish through diversity.
Jennifer has a great and compelling reason for fighting for compassion and animal rights. Deeply personal, but extremely valuable to learn and process.
One of the quotes I loved during this interview is how to think about the future. One of the quotes that Jennifer says is that: The world is not going to be worse but it’s going to be different
Today we’re interviewing Helen Gi, Founder of HAE Creative, a mission-driven consultant agency that helps a ton of plant-based brands understand South Korea. HAE stands for Human Health Animal Liberation and Environmental Sustainability
We do this in a district in Korea called Itaewon! Itaewon is crazy, it’s this unique, sloping melting pot of so many different cultures and vanity. My friend and I found a bar crawl there and we were surprised how many foreigners showed up.
Helen is such a helpful and giving person who has great insights on the Korean vegan community and has worked in a variety of industries throughout her life. She is eloquent and so community driven and has a lot of heart in what she does and it shows in the interview.
Since Helen collaborates with other food tech players globally, You’ll also get a better understanding on how the Korean market works. It’s a great testbed for innovation.
You’ll also get a good feel on the values and views of entrepreneurship in Korea. I find this topic fascinating as you realize that culture is a big part of being an entrepreneur. In America, we are really gung ho about entrepreneurship. We also have a lot of data, research, talent and drive in America compared to most countries.
What I’ve found most inspiring about South Korea’s food tech community is that it’s carried by some fantastic individuals who really care about the future they create. Perhaps one can say that all great things start with someone who will stop at nothing to make a difference in the world.
Today we’re interviewing Jimmy Sohn, founder of TechnoPlus, but does a variety of other things to help bring innovative food technologies to Korea. He is described as a one-man-army who has a vast variety of skillsets and understands food really well.
I’ve been a linkedin connection with Jimmy for years and it’s so awesome to meet him in person in Korea. Jimmy has been following and contributing to the cultivated meat movement since the beginning.
Jimmy has a degree in hotel management and used to manage restaurants and become a chef. Once he moved to Korea, he found out about food tech, specifically cultivated meat, and has shared his interest with other likeminded individuals.
Cool part of the interview is his insights to the Korean market. Jimmy has all eyes and ears in the Korean market when it comes to what they like and don’t like. This includes things like plant-based meat and cultivated. Jimmy brings perspective on the opportunities and challenges in the Korean market and is a great teaser to the wonderfully complex world of Korean pop culture.
Today we’re interviewing Adam Richman food author, expert, and culinary entrepreneur of The HISTORY Channel’s popular non-fiction series “The Food That Built America”. I first saw Adam Richman on the show, Man vs Food! So we had to start with that journey first
What I find amazing about this interview is how Adam takes all of these very interesting cultural touchstones from art, to culture, to food and accumulates these experiences over time. Of course, this is why he’s such a good host and commentator in his career in food.
The road to his first big break as the Host of Man vs Food is full of these brick-by-brick experiences that cumulated into his continuing success as a TV show host for a variety of super cool food-specific series. Currently, Adam is doing shows for the History channel including “The Food that Built America!” Which is debuting it’s 4th season. This season started on Feburary 9th and there’s 16 jam-packed episodes including episodes where brands face off against each other such as: Chick-Fil-A vs. Popeyes, Starbucks vs. Dunkin Donuts Hot Pockets vs. Totinos.
But I’m interested in the host, someone I’ve been watching since I was a kid. I remember Man vs Food quite well and I was so honored to be asked to interview Adam.
So Adam goes through his whole life. From his childhood to his college, to his lowest point, to his killer audition for Man vs Food. It’s an inspiring story that all comes together.
Very important, Adam talks about a lot of things, and you will notice his specific detail on a variety of things throughout his life. All of the examples and the opportunities he took accumulate beautifully when he applies to Man vs Food. Adam crushed it. The role was meant for him.
Today we’re interviewing Edwin Yang, brewmaster and supply chain manager for Vattanac, a brewery in Cambodia!
This interview isn’t about mental trauma or how the world is about to end, let’s have a refresher, or a refreshment and learn about the wonderful world of beer!
Edwin is a world traveler and has honed his brewery skills by learning other countries’ skillset and cultures Sound familiar? He’s a Singaporean native but has been all over the world from the United States, to Germany, to Hong Kong, improving his skill set in the world of beer.
Edwin gives us a snapshot of Cambodia’s growing ecosystem and the wild west competitive atmosphere in the beer industry over here.
He also goes through the process of brewing three types of beer and also some cool tricks on how to market beer. Did you know if you crack open Cambodian beer, you have a chance to win a prize? Just look under the tab, and you might win a beer or a bike?
My personal favorite part of this interview is that we drink three beers live on air! And Edwin does a phenomenal job going through the experience of tasting beer.
Today we’re interviewing Chole Sorvino, Forbes reporter and author of the new book, Raw Deal, Hidden Corruption, Corporate Greed and The Fight for the Future of Meat
This is a book that is a deep dive into the meat industry and its future. This includes food tech such as plant-based and cultivated. Chole’s viewpoint is what I’d view as skeptical but it’s well-researched and the perspective is much needed in this industry.
Colored in this book is the quick 5 decade history of the scale-up of animal agriculture, the externalities in terms of how the meat industry acquires labor and the environmental damages caused by the tons of waste generated daily.
Biggest takeaway? The meat industry we know has quite a brutal history of taking advantage of and proliferating its tactic for world domination. Conventional meat is an innovative technology (which is efficient and huge slaughterhouses that kill, tear apart, and clean animals extremely fast) and has influenced how we eat and we don’t even notice it!
But to be frank, this industry is only 50 years old. It’s actually an amazing case study of scaling a premium product with huge externalities and we can compare this to similar things such as well, smartphones and social media.
Another key section in this interview is our discussion on the current climate in food tech Chloe has access to a lot of information and it was nice to get some perspective on what’s going on.
At the end of the interview, Chloe and I talk about some innovative solutions that she finds promising.
Overall, highly recommend this book. I know a lot of our viewers who listen to My Food Job Rocks are interested in alternative protein but broadening your perspective is really important. I find Chole’s book super informative from a historical viewpoint and her suggestions for creating a better food system are another potential solution for a better world. As someone who’s worked in slaughterhouses, and food tech, and looking into various solutions to solve a lot of these externalities, it was refreshing getting Chloe’s insights.
Welcome to the My Food Job Rocks Podcast, a podcast where we interview experts in the food industry and learn what they do, how they got there, and insights on the future of food. I’m your host and food scientist Adam Yee.
Today we’re interviewing Jake Karls, Chief Rainmaker and Co-Founder of Mid-Day Squares a Canadian chocolate company that is killing it with its viral marketing techniques and innovative product
Fun fact, my first job was for a Canadian candy company. In fact, there are several candy and bar companies over there so Mid-Day Squares is in good hands in terms of the talented canucks in French Canada.
Ok, so Jake has a super magnetic, charismatic personality and instantly, you will be captured by his tone and message. He’s also flattering!
Jake pours his heart out here and talks about how he joined his sister’s and brother-in-law’s company after his second business failed. I think what most people miss in a lot of interviews is digging deep into Jake’s past businesses and how that set him up for success for Mid-Day Squares. A lot of it is a great team and what better team than family?
Authenticity is a big part of this interview and in my opinion, the most powerful way to be authentic is to talk about your past, because the way you talk about your path shows how you’ve reflected and grown. You’ll hear a lot about what makes Jake, Jake.
A big chunk of this interview is therapy and walking through tough situations. Especially as entrepreneurs, where you have the majority of the issues pile onto you, takes a toll. I burned out in my last startup, and I have some trauma whenever I think about how alone I felt.
I have to thank the Chief of Staff Jordainne Erichson, who’s a fan of this podcast. That’s right, the fans make this podcast sing. As I look back at all of the interviews, recently, the majority of these amazing interviews were because of the fans. So thank you!
Today we’re interviewing Daniel Teoh, a serial entrepreneur in Malaysia and founder of Native Discovery, a social enterprise that co-creates community-based ventures with indigenous communities to boost livelihoods and grow their cultural confidence. They specialize in sustainable tourism and work closely with our community partners in hosting unique experiences that are meaningful, challenging, and fun for both international and domestic travelers. Thank you Lee Swelin for this awesome introduction.
This was a super fun interview! Daniel guides us through audibly about how a tour through these indigenous populations works and I was salivating by the time it was done.
Like all creatives, Daniel’s path wasn’t set in stone. Daniel has a degree in Civil Engineering and split off as an entrepreneur as opportunities came. What was his guiding light, was his passion to share the indigenous culture of Malaysia.
Daniel is also a super cool entrepreneur who does things scrappily and hustles his butt off and you’ll hear a ton of examples of how he tested and validated his ideas into viable businesses.
This is also a great interview about indigenous people. Actually, all over the world, I’ve learned about indigenous people. America has its own issues, but surprisingly, in Australia, indigenous people were a huge part of the museums. I even went to a live event about some artists in Melbourne celebrating indigenous art.
In another part of this interview, you’ll learn a lot about Durian! Have you heard of durian? It’s a really smelly fruit that is very polarizing. In my opinion, it smells like rotten, overripe fruit. I can eat it, but not a lot. I find the texture super good.
Anyways, you’ll learn not only the magic of durian, but how they grow, how it’s harvested, and what might actually eat durian. You’re also going to learn some cooking tips with Durian! You’re going to learn so many things about Durian, you might actually want to buy it at an Asian grocery market.
Daniel’s story is an inspiring journey of following what you care about, and seizing every opportunity to build something amazing
Today we’re interviewing Adwin Koh Hsin Win, Head of Food Innovation and Technology at Pizza Hut in Malaysia!
So a global company like pizza hut needs to adapt to local cultures and sometimes the franchise can take charge in developing local R+D flavors. Adwin is the man who gets that job done
Adwin is a rockstar who’s worked in Lays, McDonalds, Pizza Hut, and even smaller companies building out their menus. He’s super experienced and knowledgeable in his field.
One of the industries I don’t really have a good grasp on are Quick Serivce or QSR interviews. One, I personally love fast food, but two, it’s definitively a different beast compared to a lot of the companies I work for.
When we started looking into food service, I never realized how important the ease of use a product has to be for it to be part of a large QSR channel.
I love QSR interviews, especially R+D ones and Adwin’s reminds me of a personal favorite, Missy Schapook from Taco Bell. Fun fact, I actually went to the headquarters of Taco Bell thanks to Missy and she showed me everything from the kitchen where they innovate products, the sensory room where they put you into a booth for you to try new taco bell products, and the marketing room where they track each and every tweet and post for positive or negative vibes.
Adwin brings more insight to the field and talks about how the Malaysia team works with Global. It’s a really fun interview. As always, I ask Adwin about the cool things in Malaysia and he adds to the ever-growing list when I come back.
Today we’re interviewing Alyssa Eng, Innovation and Improvement Executive at Qra, a small but growing startup retail chain store in Malaysia.
I met Alyssa once during my event a long time ago in WeWork Food Labs. It was my going away party to Austin Texas where I spent $2000 dollars on catered food. I didn’t remember at first. Grace told me about Alyssa so I reached out and the memories flooded in.
At the time, Alyssa worked at CCD in California. Phil Saneski and a few of his friends also worked there so it all clicked together. It was so nice to catch up with Alyssa over some delicious Turkish food like 5 minutes from the hotel.
So what’s unique about this interview Alyssa has worked in the United States and she talks about her experience being an intern in the United States
What’s really value about this interview is Alyssa’s transition from Malaysia to The United States to Malaysia again and how the pandemic, which seems like ages ago, affected jobs
QRA is growing fast and Alyssa is along for the ride. After opening 3 stores in a year, Alyssa has jumped into all sorts of job roles over there and talks about the dynamics of working in retail, developing products, and the expectations of working in Malaysia.
Welcome to the My Food Job Rocks Podcast, a podcast where we interview experts in the food industry and learn what they do, how they got there, and insights on the future of food. I’m your host and food scientist Adam Yee.
Today we’re interviewing Grace Huei Tan, Business Development Manager at Oatside, a plant-milk company. Grace also does projects with Malaysia coffee companies and marketing.
So Grace and I have been online penpals for years and I remember she reached out when I first started My Food Job Rocks, but I don’t remember why. Over time, we’ve worked on a few small things together such as a My Food Job Rocks article miniseries where I asked guest students to write their experience in food science from different countries. It’s so amazing to finally see her in person.
I really enjoyed this episode for a lot of reasons. Grace is exceptional at talking about what she loves to do and you’ll learn her really fun journey in the food industry as she has gone through being a celebrity from winning a food competition, to traveling around the world showing people Asian flavors, and now has landed in the marketing field.
What I also found insightful was Grace’s viewpoint on Malaysia and the food industry and how the country perceives education, careers, and health.
You’re also going to get a bit more of a deeper insight on Malaysian lifestyle. From the diverse groups that are here, to the delicious food Grace goes out of her way to go. I think what’s really impactful is a common thread is starting to bubble up with that a lot of talent leaks out of Malaysia into countries such as Singapore, Australaia, or the United States.
Grace also knows where all the good food is in Malaysia so make sure to get a notepad handy when you plan your trip to Malaysia!
Today we’re interviewing Sew Chang Chew, Head of R and D at Hybrid Dairy Alliance, a new business that focuses on dairy manufacturing.
Welcome to Malaysia! This is the first interview I did hours after I landed.
I actually met Sew 9 years ago at IFT when our colleges were both competing in a product development competition. I believe it was Developing Solutions for Developing Countries.
Sew has a lot to say about the food industry in Malaysia and gives a good introduction to what the food is really about. Not just industry, but he describes food really well.
I think what’s great to take away from this interview is the point of view. What’s amazing about traveling to all of these countries and interviewing everyone is you get to see not only the differences but the similarities between what’s going on and Sew highlights a lot of challenges that I feel I’ve faced in my career.
You’re also going to get a lot of practical advice! Sew is essentially a manager and gives some good tips on how to teach and motivate your employees! His advice is very simple, and methodical.
I never realized how similar I was with Sew, we both have worked many jobs, around 2-year stints, and he himself traveled the world.
Today we’re interviewing Widya Putra, CEO, and co-founder of Meatless Kingdom. They are a company that makes delicious Indonesian CPG products using mushrooms.
I was fortunate to talk to Widya when he was visiting Singapore and did this interview at the Big Idea Ventures Office. I find that super cool! As you’ve been listening to this episode, Singapore is such a focal point to the whole investment scene and food is no exception. Talking to entrepreneurs locally in Singapore, from China and now Indonesia has been so interesting and shows just how centerpoint the city is.
Anyways, I don’t know much about Indonesia and it wasn’t really in my plans to visit when I was planning my world trip so I’m fortunate to have interviewed Widya to learn more about the ecosystem. Maybe next time.
In this interview, you’ll learn about Indonesia’s perspective on plant-based meat and what Meatless Kingdom is doing to help introduce Indonesians to plant-based cuisines.
You’ll also learn why Meatless Kingdom applied to Big Idea Venture’s Cohort 5 and how Big Idea helped Meatless Kingdom grow its business through its accelerator program.
There’s only like 5 players in Indonesia each tackling different products so it’s pretty small. But for me, I see a glimmer of excitement in a whole new market looking for delicious new products.
I’m so excited to have my good friend David Kay on the My Food Job Rocks podcast.
David is employee number 1 at Upside Foods, which used to be called Memphis Meats. You may know them as one of the leaders of the cultivated meat movement.
As we all know, bringing new technology to the world can be risky so you’ll learn a ton of the strategies David has used to what he says, derisks bringing cultivated meat to market
I got a tour of the Upside food facility, called EPIC. Before it was bought out 2 years ago, it used to be a grocery store in the heart of Emeryville. When you enter the building, you are greeted with an open kitchen and then David gave me a tour.
Upside Foods is working on a bunch of stuff. Though I heard a bunch about them when I was in California, it’s nice to see the visual progress. They’ve found a way to produce any type of meat by developing a robust process to generate cells. By the way, haven’t tasted Upsides’ stuff yet! Some day.
Upside Foods is valued at around $1 billion dollars and is one of the most well-funded contenders in the space. One could say they’ve always been the tip of the spear when it comes to this industry and it is actually quite interesting to compare Upside with the other global players I’ve interviewed.
The facility can produce 50,000-400,000 pounds of meat a year but that’s a drop in the bucket compared to the meat industry. You’ll also learn the regulatory framework for cultivated meat and what still needs to get done for this to be commercialized!
There’s still a lot of work for cultivated meat to go mainstream. After all, it took 9 years for the concept to light a fire but progress is happening. If you’re in the weeds for this industry, it’s making progress. Most expect the outcome sooner, who doesn’t? but for me, the journey in how this technology has been developing has been amazing.
Today we’re interviewing Durgalakshmi Sathiakumar, or Durga for short. She’s the COO and first employee for Shiok Meats, one would say the most ahead of the cultivated meat ecosystem in Asia. It’s currently, in Series B and raised $21.5 million according to CB Insights and is valued around $99 million. Though a modest amount in United States standards, this is huge when it comes to Asia.
So I learned shiok is basically a term for deliciousness which embraces the focus of Shiok Meats as it is specifically headquartered in Singapore.
What was surprising is that Shiok actually does more than just shrimp. It’s also doing Wagyu beef thanks to an acquisition. Do they synergize? The answer’s fuzzy.
You’ll not only learn why Shiok focuses on seafood but also the perception on cultivated meat in Singapore, and we compare it to places in the United States. Though the data is ever-changing.
Durga herself gives some valuable advice on some of the skillsets you need in the industry as well as trying to find your ikagai, or purpose in life.
We’re interviewing Dr. Dalal AlGhawas, Director at Big Idea Ventures, a global accelerator focusing on protein technology. Well, Big Idea ventures isn’t just an accelerator, it’s also a venture capitalist arm, a networking hub, and all around, global player in the food tech space.
I remember interviewing Andrew Ive, the CEO of Big Idea Ventures. Pre-pandemic just when they were getting started and Big Idea has grown so fast. Last I’ve heard, they’ve been going global hosting competitions and demo days in Korea and Japan.
Now I’m interviewing Dalal, who’s been so helpful in connecting me to not just some amazing interviews in Singapore, but also in general, meeting some awesome people personally and professionally!
Dalal is a wealth of knowledge and I’ve noticed she has a great understanding of the history of whole industries, which allows her to gather insights to give out practical advice.
If you’ve been following this series since the beginning I hope after this episode, you might be seeing a sort of congealment in all of the guests we’ve had and how they work with and synergize with each other. It’s probably the most beautiful thing about Singapore, in that everyone truly knows and wants to help each other. You’ll hear several companies in this interview that we’ve been able to talk to and it’s so nice to hear just how networked the whole Singapore ecosystem is.
Shownotes: http://myfoodjobrocks.com/264Dalal
Today we’re interviewing Max Rye, co-founder and Chief Strategist at Turtle Tree Labs. Which is a precision fermentation company focusing on lactoferrin, a supermolecule in cow’s milk.
One of the most unique things about Turtle Tree is that they have hubs in Singapore, Davis California and Boston Massachusetts. I know a few companies who are taking this approach because certain areas have certain talents.
To level set, Turtle Tree has raised around $40 million dollars so you do need a lot of money to prepare for managing a global company. Though the world is changing thanks to technology and it seems like event startups can take advantage of location. Max tells us how turtle Tree manages that.
Talent is surprisingly more location dependent than you think. This is generally why despite what anyone says, the United States still produces the most talented employees in the world.
Ok enough bragging.
Max ran a software company for about 15 years before handing it off and diving into solving sustainability problems.
I found Max’s talk to be insightful and there are a plethora of inspiring insights and stories that might help you consider going into this space. You’ll learn about Max’s journey on building Turtle Tree and it shows that he is an example of the many people who are transitioning from tech to solving big and meaningful climate problems. It’s really inspiring and he’s inspired others to do so too.
Special thanks to long-time fan Vien-An Freidel for connecting me with the Turtle Tree Team I would have never gotten a chance with such a high profile interview without her.
show notes: http://myfoodjobrocks.com/263Max
Today I’m interviewing Mihir Pershad, co-founder of Umami Meats, a cultivated seafood company in Singapore.
Mihir has great in-depth knowledge of the fish farming industry and does an amazing job explaining and articulating the complexities in traditional seafood agriculture. What I really enjoyed is that he captures the nuances and the problems quite well.
This gives him a significant advantage when he launched Umami Meats, which focuses on cultivated seafood.
After this interview, Umami Meats had people try their product in Singapore’s fine dining among other cultivate meat brands so they are innovating fast!
Be prepared to swim in fish and seafood facts in this interview.
Mihir is super knowledgeable in not just the fish industry but understands just how the whole world works and that insight enlightened me a lot in just how it’s all connected.
If you’re planning to start a business, Mihir does a great job explaining just a lot of things that are really useful for entrepreneurs such as understanding your market, funding in Singapore, and finding research on research that doesn’t even exist. One thing is prominent in this interview is that Mihir knows fish facts!
Shownotes: http://myfoodjobrocks.com/262Mihir
Today I’m interviewing HonMun Yip, currently asset manager for KICL Group which manages investments but he does a lot of stuff. Mainly, he’s invested in a ton of alternative protein companies as an early-stage investor. His list can be found on LinkedIn but some of his portfolios includes but is definitively not limited to: Impossible Foods, Eat JUST, Motif Foodworks, Gingko Bioworks, and Youkuai Meats.
HonMun has been through it all in his career seeing the rise and fall of the dot com era and the eventual adoption of the smartphone era and now he’s in the action of the food tech era.
In this interview, you’ll gain deep insight on a bird’s eye vision. HonMun compares the current food tech landscape like the smartphone industry. It took 30 years to fruition so as an investor, you have to recognize trends and stay for the long term
I caught HonMun right after his trip to the United States, and he tells me just how exciting it is to see the technology progressing and the energy that exudes from meeting with founders face to face.
What’s important to mention in this interview is that HonMun sees one thing that resonates in this sector. Purpose. Compared to the digital age, food is so connected and so personal, the potential benefits to the world are blatantly obvious, that the investor community notices the intense passion of these entrepreneurs.
One quote I always love from mark Twain is that history doesn’t repeat itself, it rhymes and I think it bares repeating this over and over again. I think we need this focus whenever it comes to exciting new technologies.
Enjoy this Interview with HonMun Yip. We do this in some corporate office in Singapore.
Shownotes: http://myfoodjobrocks.com/261HonMun
We're interviewing Chef Jeff Yew, Product Development Lead at GOOD Meat Asia in Singapore and this guy plays with cultivated meat every single day. He works for the only country that has actually commercialized cultivated chicken commercially, GOOD Meat. In America, you might be familiar with JUST. The company that makes a very popular plant-based egg. It’s the same company.
Throughout this interview, Chef Jeff shows time and time again how for lack of a better term, ballsy, he is in making big changes to his career. From jumping on a plane to interview for a New York restaurant, to moving to Indonesia to build his own, to trying half a cultivated chicken nugget and totally pivoting his whole career to bring this technology to market, Jeff is an inspiring innovator who really follows his heart.
So besides that, this episode gives me the opportunity to talk to someone who’s actually worked with, as in, has felt, understood it, and optimized, cultivated chicken so I asked him all sorts of questions.
You’ll have brief insight on the commercialization process on cultivated chicken, and Jeff’s viewpoint on how to make dishes with the stuff. He also goes into the activation events that GOOD Meat does all around Singapore and also some secrets on how to get this hot commodity that sells out in seconds.
This episode is with Valerie Pang, the Innovation Associate for the Good Food Institute Asian Pacific, shorten to GFI APAC, and is generally the first point of contact for anyone who wants to know about the Asian Pacific Region in alternative proteins.
If you’ve been a long-time fan of this podcast and listen to the alternative protein stuff, you hear their name often as the go-to source for getting into this field.
During the short time, GFI has existed, they have been a center point of supporting the food industry in adapting to the alternative protein space. Whether big companies are anxious to dip their toes, to ex-business consultants looking for a technical cofounder, GFI has always been at the forefront in developing this ecosystem.
And GFI has grown tremendously. What was once a budding organization in the United States has gone global and of course, they have an APAC section, where I was introduced to Valerie Pang, a bright, engaging, and knowledgeable employee who shared with me some of the vegan food Singapore has to offer. It’s pretty good.
Everyone I know at the Good Food Institute is a rockstar who put their whole self to work. I was fortunate to collaborate on a series like, 4 years ago with some amazing young people. Some who are still at GFI today.
I’d say this interview is split into two parts. Part one is Valerie’s work experience, in which she actually spent a few years in America working for tech startup categories such as AI and block chain, and switched to food. She then worked at Ryan Bettencourt’s company, Wild Earth. In here, we compare and contrast working in tech versus food, and also the differences between America’s and Singapore’s work culture
I did this interview right before visiting like 7 other countries and I ask about work culture to each person I visit. I will say, I feel a bit ignorant in this interview and I think I glamourize American work culture a bit too much here. I think my findings after all of it is that every company truly is a bit different in their management style and the expectation of work but I digress.
The second part of this interview introduces a ton of interesting events and resources that help startups flourish in Singapore. Valerie and GFI APAC do a fantastic job sharing and compiling the useful accelerators, agencies, and other niceties to help support startups and businesses in Singapore.
Shownotes: http://myfoodjobrocks.com/259Valerie
Today I’m interviewing Aparna Venkatesh, the Collaborative Innovation lead for Southeast Asia and Oceana at Buhler where she leads collaboration on innovation strategy in emerging opportunities for sustainable foods and novel food technology applications
For those that don’t know, Buhler is a swiss multinational business-to-business giant. Though they do a ton of things, if you’ve worked in the food industry, you would know that they do a lot of process equipment. Arpana goes into a lot more detail about the many industries that Buhler innovates in and properly educates me on the origins and capabilities this company has.
Aprana also has had a decade of experience working for the Singaporean government and was one of the scientists that began the process of approving cultivated meat in Singapore.
So we deep dive into the technological advancements in both cultivated and plant-based meat and we discuss just how important a proactive government is when it comes to pushing this technology. We also discuss how companies can invest in long-term innovation, especially with the help of Buhler.
Shownotes, discussion about current news and reflections on Momofuku Ando: http://myfoodjobrocks.com/258Aparna
Today I’m interviewing Ratna Juita, a well-being strategist and a TEDx speaker, facilitator, and trainer based in Singapore to talk about mental health and how to avoid burnout. Scrambling to figure out what to do in Singapore, I found Ratna’s content on LinkedIn really informative so I reached out and she agreed to be on the podcast.
Ratna is a joy to talk to and is very organized in her approach to mental health. In this episode, you’ll hear a few exercises that might help you figure out how to control burnout or overworking. Ratna’s methods have been presented to a lot of corporate teams so they are legit. Ratna also talks about her own struggles. For example, how she overcame her fear of public speaking after a devastating failure
I think mental health is extremely important in this day and age and it’s only recently that we are more open about it. Just like physical exercise and rest, our brains must go through the same thing. We talk a lot about big problems on My Food Job Rocks, so having Ratna on is a nice and well-deserved mental break from the existential crisis we go through daily. Coincidentally, we’re launching this episode after Mental Health Day.
We do this in a rental office in Singapore.
Shownotes: http://myfoodjobrocks.com/257Ratna
Today I’m interviewing Jolene Lum, client development, for Asia Sustainable Foods newly named NURASA. They are a wholly owned company of Temasek Holdings, for those who don’t know, Temasek is one of the most well-known private holdings company that is known for its moonshot investing and is directly owned by the government of Singapore.
Jolene is an entrepreneur at heart, extremely passionate about all things sustainability, very eloquent, and can explain things really easily. I really enjoyed our discussion discussing some of the interesting challenges going on with the current food tech space in Singapore.
Jolene also has great insight into the farmer side of the industry. Singapore imports 90% of its food and the food they do grow is vegetables. Her first business was to connect these farmers to consumers for higher quality produce. I find her empathy with the farmers really enjoyable.
We do this in a WeWork in downtown Singapore
Shownotes: http://myfoodjobrocks.com/256Jolene
Today I’m interviewing Andrew Yip, Head of Future Food at Monde Nissin Singapore, what the heck is Monde Nissin and why are they interesting? They are a philipino based mega food corporation that bought Quorn about 7 years ago.
Andrew was one of the first people I contacted in Singapore mainly because he posts great food content on Linkedin. When I visited him, I was introduced to some amazing food applications using Quorn technology. If you want to see some pictures, check out the shownotes. I have mixed feeling about Quorn. Some products in the United States are not my favorite. Their hot dogs taste like cat food and their nuggets taste like fish but I was super impressed with the spam sticks and bao I tried using Quorn technology.
Anyways, we then did a podcast in the Monde Nissin office.
You’ll learn about Andrew’s journey from being a chef to an R+D scientist, his philosophy in product development and also why Andrew believes Singapore is such a central place for brands like Quorn to set up an Asian HQ there. They are not the only ones.
Shownotes: http://myfoodjobrocks.com/255Andrew
Today we’re interviewing Franklin Yao, who is the CEO of Youkuai Group, where they make Zrou meat. For those who don’t know, it’s a kinda pun of zhurou, which means pork in Chinese. Yes, even though I don’t know a lick of Chinese, I know a lot of food in Chinese.
This interview is my first Chinese startup. So my favorite part of this interview is asking Franklin a million questions on the differences between Chinese and American everything. Consumer mindset, entrepreneur culture, and the value of meat and we volley back and forth comparing and contrasting how we see each culture act on each subject.
You’ll learn similarities and difference a lot of aspects in what a young Chinese alt protein startup has to deal with and it’s enlightening to know we have the same successes and the same challenges that many other alternative protein companies have
I really enjoyed this interview with Frank. It’s an inspiring story on how to form a stellar team, winning superfans and building for the long game.
Shownotes: http://myfoodjobrocks.com/254Franklin
Fiona Fleming is the CEO of Australian Institute of Food Science and Technology; FAIFST and Principal, FJ Fleming Food Consulting
You know, people say this is a food tech podcast and I’m quite flattered I’m considered one but one thing I pride myself in is the diversity of our guest list. So I’m really excited to interview Fiona because her vast array of knowledge about the Australian food industry is really enlightening.
You’ll get a big breakdown on some really interesting stuff such as the farming industry in Australia, or how bush fires and floods affect the food supply down under, and my personal favorite topic, demystifying regulatory hurdles in Australia.
Shownotes: http://myfoodjobrocks.com/253Fiona
Today we’re interviewing Simon Newstead, founding partner of Better Bite Ventures. A Venture fund that focuses specifically on Asia Pacific. Why? You’ll find out in this episode!
Simon has an entrepreneurial background in tech and started investing in the early stages alt-protein companies because of his compassion for animals. Some of his and his business partner, Michel Klar’s portfolio includes notable brands like Tindle and Green Rebel
Ok, so you might have heard me rant before, he's a tech entrepreneur? Does he even understand food?
Did you know before starting Better Bite Ventures, Michel Klar and Simon Newstead started and sold their own chocolate company just to understand how the food industry works? That’s dedication.
Simon’s interview is full of data and statistics that show APAC as an amazing land of opportunity for alt-protein startups. You’ll also learn some practical tips on how to get into investing. If you’re interested.
Shownotes: http://myfoodjobrocks.com/252Simon
Today we’re interviewing Sarah Qian, founder of Compassion Creamery, an oat-based cream cheese company located in Sydney, Australia. They’re a really small plant-based brand only native to Sydney but I found the conversation to be quite enlightening.
I think the best thing about Sarah is her actionable and relatable experiences such as how to validate that your product is good, how to get a champion or mentor, and using your parents as…free labor!
Side note, when I was at Better Meat Co, we had to go to San Francisco every month and I would use my parents’ place as a free hotel. Wow, dinner and a room, can't beat that!
Sarah’s laid-back attitude and relatable problems are a joy to listen to. I hope you enjoy this episode with Sarah Qian, we do this in the University of Sydney at the Incubate office
Shownotes: https://myfoodjobrocks.com/Sarah251
George Peppou, the CEO and cofounder of Vow Food is extremely funny, quirky, and extremely knowledgable. He talks fast but really knows his stuff.
Vow’s approach to Cultured meat is a lot different than what you’ve heard. I’m sure you’ve heard the story of a well-funded cultured meat startup, which talks about their black box technology and replicating a chicken nugget.
Vow’s approach is to really sell cultivated meat as a new, unique type of product that’s never been eaten before. You’ll hear them talk about Morsel, their first product. I don’t do a good job explaining it, but the way George does it, well, it gets the gears turning.
Have to thank my friend and genius inventor Mike Manion for helping me hunt down George! George was Mike’s first employee and when I was telling Mike I was going to Sydney, he connected me with George.
George’s story is inspiring and an entrepreneur’s underdog tale in that creating an innovative company isn’t just about the product you produce, but the people you surround yourself with and the tenacity to get stuff done with the resources that you have.
Shownotes: http://myfoodjobrocks.com/250George
Today we’re interviewing Larissa Zimberoff, a food tech reporter and author of the book Technically Food, Inside Silicon Valley’s Mission to Change What We Eat. She is a freelance journalist who covers the intersection of food, technology, and business. Her work has appeared in the New York Times, the Wall Street Journal, Bloomberg Businessweek, and many others.
Shownotes: http://myfoodjobrocks.com/249Larissa
Today we’re interviewing Caroline Cotto, COO and Co-Founder of Renewal Mill. I’ve wanted Caroline on for a long time cause I think Renewal Mill is a super cool company that’s always doing amazing things. We’ve met a multitude of times during conferences and it’s always nice seeing her.
In this interview, we talk about how Carlone got into the food industry, her try-all journey at Renewal Mill, and you learn a lot about Upcycle, how it’s evolved in the past five year,s and a new and trending certification that shows upcycled food in bright light.
Shownotes: http://myfoodjobrocks.com/248Caroline
Phil Saneski has worked in Michelin-Star and James Beard Award finalist kitchens. He led the launch of the Research Chefs Association Upcycled Foods product development student competition--the world's first event focused on manufacturing byproducts. His curiosity about ingredients historically considered “waste,” and his passion for formulating delicious products led him to be VP or Product at ReGrained, an innovative upcycled food start-up helping to change the way the world thinks about “waste” ingredients. Phil has spoken about upcycled foods at numerous local events as well as SXSW, New Products, Cereal & Grains Association, and Stanford Design Thinking conferences. After Regrained, Phil moved on to product development for CCD Innovation, a chef-driven food & beverage consultancy in the San Francisco Bay Area. Now Phil is the Culinary Manager of Farming Hope, a culinary job training non-profit that uses recovered food to train Apprentices experiencing major social and economic barriers to employment. He believes in a more equitable food system that uses ingredients that already exist in our supply chain and that neither food nor people should ever go to waste. Phil looks for any reason to do a collaboration popup, too.
Show Notes: http://myfoodjobrocks.com/247Phil
It is an honor to interview the man who introduced one of the first popular culinary science books and probably has inspired thousands of food science professionals, Harold McGee.
Harold McGee’s writing style is unique because he really deep dives into a very specific topic. Food Science and culinary friends might recognize him from the book, On Food and Cooking: The Science and Lore of the Kitchen, but now he has a new, stellar book about smells! Nose Dive, A Field Guide to the World of Smells is a fascinating book that dives into not just food smells, but also dives into other interesting smells such as flowers, the human body, and the stars! If you are a food scientist, having a grasp of smells, might be useful in your career.
What is probably the best lesson from the famed author Harold McGee, is that he reinvented himself multiple times. His intent was actually being an astronomy but he pivoted multiple times form literature, and then food and what you discovered is that Harold McGee’s success comes from this unlimited curiosity whenever he is passionate in a subject. So these threads, from astronomy, to poetry, to cooking, to smells, has a common theme: intense curiosity.
Lots of things to uncover in this interview. From the journey that Harold McGee took to write his smash hit, his lucky opportunity getting the book out there, and Harold’s thoughts on how food has eveolve din his life time.
Also learn why Harold wrote a new book, and what he thinks about humans recreating animal-like products like meat and honey. He has a closer connection to it than you think.
Show Notes Harold McGee wrote about food in 1970
I started writing about food because I couldn’t get a job in literature
I did Astronomy first and then switched to literature
Why did you get into Astronomy?: I recall a project in 2nd or 3rd grade
Cal Tech
I was able to study with a person who figured out that the elements were from the stars
What got you into literature?: Standing looking in the stars had to do more with feelings and emotions rather than calculations and I realized I wanted to write
What influenced your writing style?: I did a thesis on 19th century English poetry
What is your opinion on Science and Art?: I try to not pigeon-hole science and try and shape it to be more understanding
Liebig – Searing meats seal in the juices?
Science doesn’t even have a lock on authority. My publisher liked me to talk about cooking, but to add stories when describing things. He really changed the way I write
Keys to Good Cooking
How do you write about a specific topic?: I really love research. Especially these days, we have the internet
If you research a lot, you have to cut things?: Yes, I have a ton of left over notes.
Who was talking with you when this book came out?: Actually, nobody in the 1980s. Nobody was really using unique cooking ingredients.
Mimi Sheraton – Wrote an article on Time Magazine about the book and it exploded
The people I heard form most were not professional cooks, but actually students who wanted to be professional cooks.
They would try to get professional chefs to answer questions that wasn’t answered in the book but the chefs wouldn’t give them stellar advice
How has food evolved in your life time?: More accessibility to more cool things. A growing interest in food and drink and experience.
Food has evolved, hasn’t it?: Yes, how I ate and my kids ate is completely different
My Food Job Rocks: I’m amazed about the complexity of cooking. And there’s more to come
Let’s talk about the science of smells: I started to dive into flavors at first but then my curiosity took me to a new place: smells. Why did flowers have the same smell of oysters?
Borage flowers have the same smell of oysters and cucumbers
I had to talk to Flavor Chemists when we work together. How do you communicate smells?: Smells are based off of objective facts and biological memories. Training is all about training that database
My job was to give a field guide to smells. Not fully subjective, but a mix of both
In the book, there are tons of comparative tables
If you “listen” to smells, you can actually get a lot more out of things
Top Note
Base Note
Perfumers actually have a similar method on describing smells
When you focus, the smells actually dissipate and you can understand the aroma better.
Do you have a method of smelling?: I kind of “pump” my breath so you breathe out and you get some interesting smells. I create an accordion motion with my tongue and that gives me more of a sequence of experiences than one long understanding
How do you feel about alternative meat?: Actually, my kids played soccer with Pat Brown’s kids so I knew him in the circles. One day, Pat called me and we had a talk about a crazy food idea that ended up being Impossible Foods.
The products are getting closer and for the right reasons. I’m greatful for the personal happenstance that allowed me to get into that industry
Will this help scientists?: Yes, it’s a good overview of understanding smells. It can help you be a human GCO in some sense
GCO – Gas Chromatography
What is one thing in the food industry you’d like to know more about?: I get a lot of alerts from science journals
Journal of Agriculture and Food Chemistry
Chemistry and Biodiversity
Do you have any advice for someone to stretch their curiosity?: Yes, take advantage of the availability of information. You can get interested in something and go to Google Scholar and just type in a couple of key words and you’ll see amazing things that are published
Don’t just limit yourself to a particular discipline or a particular field, they bloom when they synergize
Where can we find you for advice?: Nose Dive should be on the shelves and also online stores
I can be found at my website, HaroldMcGee.com
Today we have Arvind Gupta, Co-Founder of IndieBio and Po Bronson, Managing Director of IndieBio. They both wrote a book together called Decoding the World, A Roadmap for the Questioner. A, I would say an anthology of all of the wonderful technologies Po and Arvind have incubated through their journey in IndieBio.
For those that don’t know, IndieBio is this amazing biotechnology incubator in San Francisco. I’ve spoken there a few times myself. Basically, imagine this incubator that takes these fantastic ideas but also has the equipment to create a viable product for future funding.
A lot of companies like Memphis Meats, Clara Foods, Prime Roots, Geltor, Perfect Day, NotCo, Endless West, New Age Meats, Finless Foods. Why am I naming so many of them? Because not only are these companies hot, up and coming superstars in the food industry, but I personally have friends in all of these food companies!
It’s been an honor to have the opportunity to interview the team in charge of sparking the flame and I ask how they started and got involved in IndieBio, how young people can contribute to this biotech movement, and I think we have a very touching and important discussion about the value of doing creative art with your science career.
Po and Arvind have great chemistry and it was a blast talking to them. I added a bit of pre-audio banter, because I found it so funny.
Show Notes IndieBio – Independent Biology
Located in Jessie Street
Why IndieBio?: It lowers the barrier of entry of BioTech Startup
IndieBio: What are huge problems that no one can address that we can solve?
We have areas in new York, China, etc
Notable companies that went through IndieBio
Memphis Meats
Clara Foods
Prime Roots
Geltor
Perfect Day
NotCo
Endless West
New Age Meats
Finless Foods
Sandhill Road: Silicon Valley Money
Worldly Priorities: Do we need an environmental disaster to finally understand that this is an issue?: Cognitive Dissonance is a huge problem.
We might need something bigger to happen
Do you think there’s going to be more companies solving this?: The younger generation is taking note and they are asking “what can I do to change it?”
In most situations, the taste will always have to win for consumer acceptance. Environmental challenges are generally second-teir
How did you start?:
Arvind: My thesis was modifying e.coli to dissolve wood at 1996
Venture Capital is the ultimate business model to take all the risk
How do we have scientists take more risk?: Most safe jobs aren’t as safe as you think
Generally, you’ve already bet on yourself with your PhD
For Po: IndieBio is a movement, not everyone needs to be a founder, but everyone can be part of the movement. It’s not just the scientists
Author of 7 New York Times Best Seller Indie books
People thrive in a balance between security and risk and different people have different thresholds
Po, you’re an author, why are you in food?: I’ve grown up in it my whole life around food
Why did Po and Arvind create a book?: We’re both artists so we get along
Dr. June Axup – plays Ukelele and sings science songs
In this industry, your mind has to be extremely fast
Also, most companies that go here have a sense of performance art because it’s so ambitious
My Food Job Rocks:
Arvind: We play an important role in having scientists build meaningful companies
Po: I love proving people Wrong
How do people get into IndieBio?: A one-page application. You can attach a pitch deck if you got it
We do 10 startups twice a year every 6 months in San Francisco and New York
Where can we find your work?
Indiebio.co – You can select SF or NY
Decoding the World – DecodingtheWorld.com
Social Media: Po Bronson
Social Media: Arvind Gupta
How’s the pandemic treating you this year?: This batch, we couldn’t do food companies but next batch has a few promising food ones
This amazing episode is with Ryan Bethencourt, Founder and CEO of Wild Earth, but this guy invests, mentors and influences and has had such an impact in the alt-meat and biotech community. If you’re in the plant-based community and don’t know Ryan, get to know him, follow him on LinkedIn, he is one of the lynchpins in this innovative field and shares a ton of amazing content.
So what has Ryan done so far? Well, started a company? Several. Invested in innovative technology? Scientist? Yep. Been on Shark Tank? Got an investment on Shark Tank! This guy has done everything!
A big takeaway from this episode is that Ryan was told no all the time. Why? Because he had dyslexia as a kid but after reading some science fiction and then busting his butt working really hard, he kept on breaking expectations and is now a literal limitless human being and has leveraged his weakness into his greatest strength. I know Ryan personally, and I never knew this story! You’ll learn a bit more about his personal life such as why he moved out of Silicon Valley to Research Triangle Park in North Carolina and set up an awesome sustainable food fund with his wife.
Based on the length of the episode and the quality of today’s guest, I don’t have to tell you that you will learn a lot and be inspired in this interview. The best takeaway in this episode is that even if people say you can’t, you can.
Show Notes Mark Cuban Shark Tank Deal
What do you call yourself when you talk to people?: If it’s simple I say I run a dog food company
I also have invested in/helped build 130 startups
I cofounded Indiebio and I cofounded Wild Earth
The first investor in Memphis Meats, Not Co, Geltor, Clara Foods
Arvind and Po’s Book
Silicon Valley actually has a biotech ecosystem but it was hard to break in.
Once the recession hits, we bought biotech equipment and put them into our garage
SOS Ventures backe dour company called IndieBio and we would provide a lab to scientists
Y-combinator
NotCo in the US
Wait, are you an investor and a CEO?: Yes, I’m an AND person. I do both
Sustainable Food Ventures
What Are You?: I’m many things, but you and I have done the “and”. Give yourself permission to do both and it’s ok to fail and don’t listen to the people who say no
I was dyslexic as a child and really had a handicap in school. My parents always believed in me and introduced me to science fiction
Science fiction told me about what is possible and taught me to work harder to make these goals happen
Once I found that computers helped me work faster, I leveraged technology to do great job.
Eventually, after I looked up from the grindstone, I became more knowledgable people
GATTACA – the swimming part
Book: Three Body Problem Series – Chinese Fiction - Three part series
What other cultures can do science fiction well?
Each culture can give us a different lense into science fiction
Silicon Valley – The Rome of Technology
Ryan was always looking at multiple hubs to leave Silicon Valley
Steve Case – AOL Focus on the Rise of the Rest
Research Triangle Hub
Marilis Holme, my wife and I created a new future of food fund in the triangle called Sustainable Food Ventures
It is harder to set up a fund in undeveloped projects but it’s worth it
What is your strategy in developing cities?
Big Idea Ventures
Veggie Victory – Rise of Plant-based Meat in Nigeria
Plant-based Meat is supposed to be 1% of the meat market right now
How do people get money from startups?: Just ask us. We help
Book: Zero to One
Golden Beef- Real Beef but slaughtered free
Tufts University
Golden Rice
Better Meat Co
Motif Foodworks
Why did you start Wild Earth?: Funny enough, no one wanted me to make this company and they wouldn’t want to invest in me on dog food
Dogs eat everything
We are actually getting some interesting data on dogs eating a plant-based diet. We are funding future research
For Wild Earth, it’s not just that we’re plant-based, but we care about our pet’s nutrition
We want Wild Earth to be the leader of plant-based dog food and make an impact with giant companies. The more we can convince large pet food companies join us, the more impactful you can be
Book: Hyper Competition – Managing Dynamics of Strategic Maneuvering
Porter’s 5 Laws are Wrong. They only matter in a static system, not a dynamic system
The true barrier is constant innovation
Telsa is an example of a constantly innovating product
Book: Elon Musk Biography by Ashley Lance
Moonshots – Elon needs our help to bring the future of food to feed people in Mars
Book: The Future is Faster Than You Think
Peter Diamandas from X-prize
My Food Job Rocks: I get to feed my dog an amazing product that was once an idea and now is a product
Venture Capitalists: generally are risk adverse
Softbank and WeWork
How do we kick people in the pants about climate change?: I believe in humanity in the long term. I believe we can solve a lot of problems. The Tech investors in the West coast might have awoken to the sheer issue with the climate situation
Book: Wizard and the Prophet
How do you inspire scientists to take risks to start businesses to save the world?: Scientists want to make science for the love of it. It’s hard for them to take risks. Give yourself permission to try.
If you have a good idea, email me at ryan@sustainablefoodventures.com
SustainableFoodVentures.com – We love to fund idea stage companies
We kick off this interview with some product development tips. Lindsey Wisener works with all sorts of clients big and small and so we talk about the best way to say, communicate feedback.
Lindsey owns WiseBev, a consultancy with a built-out lab in Indiana
It’s important to note that Lindsay built a consultancy with a functional lab from scratch but it took her a while to do so but by leveraging her experience and doing it right, she now thrives with a small team, making innovative products.
We break down step by step how she did it. From what she studied in University to the value of keeping your connections close when you’re ready to try something new.
Show Notes Peas on Moss with Lindsay Wisner
Robert Kay from Isagenix
What do you say in a sentence eor less?: I help people bring their beverage to life
I own and operate WiseBev and specifically do beverage
I have a small team of scientists. I live in a rural part of Indiana
Is it hard to get clients when you’re rural?: Sort of, so I made my own business
How do you communicate projects?: I do live tastings with my clients and have an objective when we taste. I take notes while we’re live.
How do you communicate feedback?: If it’s objective like a comparison, it’s a bit easier. If the objective is subjective, we talk a bit more specifically about the flavor profile
Who do you usually talk to during a tasting?: Generally the Internal R+D team.
Once it goes through the gauntlet, I’ve probably done around 50 or so samples so I have a generally good idea
How did you find out about food science?: Living in rural areas allows you to be iin tuned to food science. My animal science class had a video about being a food scientist
I ended up being a graduate student in dairy chemistry and worked at Johnson Nutrition
Johnson Nutrition focuses on three different types of formula: Baby, Toddler, and Older-than-Toddler
Then I worked at Kellogg’s nutrition
Insights on failed projects: Sometimes it truly is feasibility. The technology isn’t there yet
How is it different from working with Kelloggs and Entrepreneurs?: The big companies are still guarded by financials and technology. The smaller ones have different problems
Generally for Entrepreneurs, we have a two day working session and go through the whole process in understanding the challenges of making a beverage
What usually shocks people?: Generally the process cost and MOQ quantities. You can’t just make 2000 units. You have to make millions.
MOQ- Minimum Order Quantities
Shipping Water
When did you start your consulting business?: I was 30 and had my first kid and decided to do contract work. I started my LLC 2 years later
My first client was from my old boss at Johnson Nutrition that I still kept in contact with.
I started with a pH, aW meter, and some scales and had to drive to the local college to use the complex machinery. Eventually, I had enough money to create my own lab
I have a 25 acre place and thought I could create lab there.
Unfortuantely, there were a lot of challenges such as rezoning, put in a new septic system, approvals, inspection, and it cost 3 x as much and 3 x as long
But now it’s all good 4 years later. It’s a good investment for this type of situation
My Food Job Rocks: I get to spend all day in a lab creating new beverages
What trends or technology are you excited about?: Coffee innovation in tea. You might see some cool things in the tea space in the retail space
Have you noticed anything different in the clients you’re getting during the pandemic?: Alternate/non-dairy proteins is not going away. Hard Seltzer/Mocktails and some keto products
What is one thing in the food industry you would like to know more about?: Sensory science
Ivy Koliker’s episode
Do you recommend any books?: Gen Sincero. You Are a Badass
What about podcasts?: Biz Chicks, Consulting Success
What is some advice you can give on how to start consulting?: Do something you know really well. People kept on calling me on product development
Where can we find you?: I’m on Linkedin
Lindsey@wisebev.com
Today, I interview Toni Okamoto, founder of Plant-based on a Budget and Michele Cehn, founder of World of Vegan to talk about their new book and their journey in building their business.
Combined, they have over 1.5 million Instagram followers and numbers in the six figures on various platforms such as youtube, email lists, and everything else.
Toni and Michelle built their following from scratch and turned what they did from hobby to business. In this episode, you will learn the journey that Toni and Michelle took to get there as long as some really insightful tips on running an influencer company.
But most importantly, they’re a dynamic duo and an amazing case study of how collaboration amplifies everyone.
The funny story is that I’ve met them personally and have even playtested their recipe. Why Funny you should ask. Toni’s husband is Paul Shapiro, author of Clean Meat, and a popular interview in episode 102.
When I moved to Sacramento to start Better Meat Co, Toni was one of the first people I met in Sacramento and Michelle also lives there. Since they loved to cook, they would do a lot of fun parties and cook delicious food. One of my favorites is a chocolate pie made of silken tofu.
Toni and Michelle are probably the most down to Earth people I’ve ever met. They are super authentic, super passionate in what they do, and they are just such nice, accommodating people who are just full of sunshine.
You can find their new, collaborative cookbook The Friendly Vegan Cookbook wherever you can find books, and we have a link to it in our shownotes!
About Toni Toni Okamoto is the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save dough by eating veggies. She’s also author of the Plant-Based on a Budget Cookbook, co-author of The Friendly Vegan Cookbook, and the co-host of The Plant-Powered People Podcast. Okamoto’s work has been profiled by NBC News, Parade Magazine, and she’s a regular presence on local and national morning shows across the country, where she teaches viewers how to break their meat habit without breaking their budget. She was also featured in the popular documentary What the Health. When she’s not cooking up a plant-based storm, she’s spending time with her husband and their rescued dog in Sacramento, CA.
About Michelle Michelle Cehn is the founder of the popular food and lifestyle website World of Vegan and a YouTube personality who has reached millions through her creative and relatable videos. She is also co-host of the Plant-Powered People Podcast and co-creator of the 12-Day Dairy Detox, Plant Based on a Budget Meal Plans, and 7 Days documentary. Michelle has been on a lifelong mission to make kind and healthy living enticing, easy, and fun, ever since the age of eight when she first became a vegetarian. Also a passionate photographer and filmmaker, you can find her dishing out mouth-watering food photos and inspiration daily on Instagram, hanging with her pup Chance, and stepping into parenthood with her hubby Dan.
Show Notes During the pandemic
Michelle now has a new baby
Toni now has a new dog. Pitbull handle - @eddiethepittie
Toni Okamoto – I’m an author
Michelle – I own the website World of Vegan
Toni’s Platform
Toni’s Instagram: 400,000 followers
E-newsletter: 60,000 followers
Website Plant-based on a budget: 15,000 users/day
Michelle’s Platform
Michelle’s Instagram: @vegan: 1.1 million people
Also do youtube videos
Toni’s audience is more budget friendly
Michelle’s audience is more focused on veganism
Over time, our audience blends
We chose the word The Friendly Vegan to promote the love of food
On our book, we look for cheaper ways and more available options for the world
What’s the most underrated plant-based protein?: Lentils
Lentil Shepard’s pie
Tuna Salad made of Chickpeas
How does the process work?: We started veganiging our family recipes and went from there
How did you find out about Veganism?
Toni Okamoto’s story: stopped eating meat at 16, then became full vegan in college and then with 11 years of experience, did animal advocacy. Plant-based on a budget is actually a side project
What the Health exposure exploded Toni’s career
Michelle Cehn’s story: I worked on world of vegan for a while and when I lost my job, I had a choice and ended up working my butt off and ended up getting much more money than I thought I could get
What were your metrics on going forward with your blogging projects?: I always had low expectations in terms of how much I need to survive. I would always review business goals
Toni Okamoto’s Story: I was always poor and to the point, I was always surviving. I had Paul Schwartz (friend of ours) help me push myself to make bigger goals. I found a $70k salary was an extremely ambitious goal
Patreon
What was your first Sponsorship story?
Toni Okamoto: I did a sponsored post for a baby stroller and got $200 dollars. I had no kids and was transparent that I was doing this to keep the lights on
Michelle Cehn: I went to Natural Products Expo West and saw people paying social media influencers
I would give companies my media kit and charged $25 dollars per post. Every time I would communicate for a brand and they kept on saying yes so I double the price
As an Influencer, surprisingly the difference in success is price per user. If you charge more, you survive more
All big companies have a plant-based company now
There’s a lot of information, too much so a lot of our content is focused on recipe development and help lift that sector up
Vegan is generally a bad word. A lot of people who approach us love us because we’re friendly
What is one piece of advice about becoming a professional blogger?: Just do it. Know that there will be challenges and don’t try to focus on the competition
What was the make-or-break point that made you keep going?:
For Toni, she got an email that talked about this mother taking care of her family using plant-based on a budget
For Michelle, it’s every warm piece of feedback
Plant-powered People Podcast
Michelle Klieger is an agricultural economist and founder of Strategerm Consulting.
Michelle and I have been LinkedIn connections for a while and I like her content, which is always insightful and interesting. Mainly because her field dives deeply on the economics of the farmer. We as food scientists aren’t that familiar with not only how food is grown, but how does it move throughout the world or how does your dollar, affect the farmer?
You’re in for an eye-opening discussion about the farmer end of the equation. For example, we’ve probably heard of a lot of produce and animals that have gone to waste. Why can’t we all donate all?
Other questions like the crazy ways in how food travels for efficiency sakes. Is shipping millions of pounds of food from another country more efficient and sustainable than local? The answer is, that it’s complicated! You’re going to hear us say a lot about this in this episode.
If this episode makes you think and you want to understand another important segment of the food industry, Michelle has her own podcast, The Grower and the Economist and her job is to strategize and educate people about the complex world of Agricultural economics
Show Notes LinkedIn
I’m an Agricultural Economist, recently focused on trade
The trade war has recently been putting a lot of strain on the economy
Coronavirus hits a lot of issues including imports exports and labor
Is the supply chain good and stable?: It’s switched into a Just In Time model. If you focus on efficiency all day, if a disruption hits, you’re in trouble. Efficiency generally means large facilities with a lot of outputs
One meat packing plant can carry 5% of the meat production
Potatoes excess due to COVID
Animals slaughtered because of COVID
Why do we waste excess food?: Either harvest is difficult, labor was short, or the tomatoes were rotting
We grow on a scale in most places where we can’t understand. Think 10 million pounds. They can only donate 1 million pounds
I think the system has proven more resilient than we think
Keep in mind that operating margins are low
Restaurants need 80% capacity to break even. 50% of seating capacity is slowing killing people.
Surprisingly, the government has kept things afloat
What is the specialty industry?: One example is high-value yarn. She got the payment for number of pounds of wool which was $100 dollars. Farmer’s market food is generally specialty. The government only pays commodity rate
We’ve done a great job optimizing our food system but less good at considering the environmental impact
Are grassroots movements effective? Such as the consumers voting with their dollars?: I do believe that it’s important and it’s one of the questions that isn’t being asked. We aren’t really asking people about how much they would pay for premium food. Asking a farmer to add more stuff I really hard
There’s a huge trade-off of diversifying volume and specialty. There’s a huge risk in farming such as natural disasters
It’s not a widget
I studied animal sciences. I wanted to be a wildlife veterinarian
After an incident with a leopard attacking crops, it had me thinking about our crop system
I felt like I could deliver more impact by focusing on agriculture than healing animals
I took the GRE, went to the University of Maryland, moved to DC. Worked for a nonprofit in conservation and then agricultural consulting
One example: What do Americans think of Chilean kiwi?
Another: Japan’s export tracking how do you sell Chilean Kiwi’s?: I learned that Kiwis are not that sweet, not that valuable, and more of a salad fruit
Adam’s Kiwi’s story: We actually ship kiwis to other countries and receive kiwis to other companies
In a carbon output, ships are actually more efficient than trucks
Life Cycle Analysis
ShamePlane
What is one thing in the food industry you’d like to know more about?: Price parity. What are consumers looking for and what are they willing to pay for?
We’re at a point where we have enough food and it’s safe
Right now, our choice is challenged a little bit such as Cocoa-cola cutting flavors for instance
Aluminum can shortage
What if Beef disappears? What would happen?
Gallstones from cows
How are you learning?
The Square Meal - Eating in the Great Depression
Webinars from Kansas state
Women in Ag in Boston Group
Future is Faster Than You Think
Rabobank Podcast
How do we think of food differently?: On the farm side, we think of seasons. Food takes time to grow.
Stategerm offers agricultural strategies
Michelle@strategerm.com
The Grower and the Economist – a farmer strategy podcast
Before we get started, just wanted to let you know that this episode is sponsored by Food Edge, an online virtual summit taking place this week and I’ll be interviewing the founder of this digital summit today, but first, let’s hear a little bit more about this event from Lauren.
Use promo code "MFJRVIP" to receive 20% off tickets to the Food Edge digital summit taking place October 21-23rd, where you can choose to attend 1,2 or all 3 days!
So one of the PR people I worked with introduced me to Lauren Abda, Founder of Food Edge, Branch Food, and Co-Founder of the Branch Venture Group so I can help her talk about Food Edge on the podcast. Then the pandemic hit, that was delayed, and now they have a brand new online conference filled with great speakers and great resources.
So we circled back to talking about it and they offered to talk to Lauren. I always research my guests and I didn’t realize that Lauren was this super connector who knew like, every food company in new England. From my experience, knowing super connectors like Mark Nathan from Austin or Cynthia Maxey from San Francisco is the easiest way to get involved in a group of wonderful people.
How did Laura become a super-connector? By starting a meetup 7 years ago and building it bit by bit. Eventually, she was able to create money-generating revenue and had enough runway to connect full time.
So we also discuss how the pandemic has affected her specialty. Like everyone, events, conferences and connecting with people has been completely altered as the pandemic continues on but the good news is that there’s been a lot of adaption and a lot of innovation. Lauren talks about how her companies have adapted and how others have as well.
Disclaimer, my audio messed up! Maybe you might not notice it because of the editing but I recently bought a new sound mixer and forgot to plug it in to the software, blah blah blah. Rookie mistake! But that goes to show that even if you make rookie mistakes, you keep going. Even after 230 episodes.
Show Notes Happy Lights
Boston Winter Survival
Branch Foods
Branch Venture Group
We’ve funded about 9 companies with around $2 million dollars
Atlantic Sea Farm – Saco, Maine. Seafood harvesting company
What States count as New England – Everything North of New York
Where do you live?: I live in Boston. I chose to live here because I went here in graduate school. I worked for the WTO and have a degree in food policy
Meetup.com
What do you tell people who ask what you do?: I work with innovators who change the future of food
I have a degree in Food Science from the University of Vermont
Tufts University
Dan Barber was a graduate
Wolfgang Puck’s kids were graduates
Cell based research happens in Tufts
Dim Sum
I started the Branch Foods meetup group at 2013 just to network in the food industry.
I made the group to share ideas, and collaborate and it started to take off
Laura started a meetup in 2013 and just did events weekly. Eventually, made more events and was able to monetize
Coworkering space – Branch Food in partnership with Cambridge Innovation Center
How has the Pandemic affected your business: We realized there’s a lot of pain in the food industry because of this so we had to relieve the pain by connecting them to the community.
Serving Up Support
Food-Sol Babson
Branch Food meetup group
Greentown Labs
Mass Robotics
Labs Central
What tech is really fascinating in Boston?: Nori – an all-natural protective silk-based layer. Diversification of protein is very interesting
I’m excited to learn more about: blockchain and supply chain. Anything that makes things more sustainable
What resources helped you create Branch Food?: Omnivore’s Dilemma – it set people on the journey on what’s in our food. Food Inc.
The Art of Gathering
Mountains Beyond Mountains
Tufts program: Nutrition Communication
Food and Nutrition Bulletin Tufts
How do you recommend scientists branch out?: Science helps people think critically and takes the informationa t hand to make a good decision
You have the critical thinking skillset on what you want to do
Food science is broadly applicable and is a good foundation for every food company today
Branchfood.com
Foodedge.co
Lauren@foodedge.com
facebook, twitter, etc
Other ways to get involved
Venture Fizz
Green Horn Connect
A great way to start meeting people
Boston Public Market for meeting local vendors (Downtown)
Communal Kitchen
Stockpot Maulden Kitchen
We talk a lot about Sustainability on the podcast. Generally, it’s either through technology, or packaging, or advocacy, but how do you convince someone to care? Manuel Gorrin has done this his whole career, from plants to corporate.
In this episode, Manuel talks all about sustainability. From tools used to discuss to the common worker, to new techniques such as Regenerative Organic Certification, which is a new practice and is different than Regenerative Agriculture. Confused? We get into it in a lot of detail.
Learn about the journey in how Manuel met Greta Thunberg, and how he collaborated with her to amplify the voices of kids who want to discuss Sustainability.
What’s probably the most enlightening thing about Manuel is his kind heart and compassion to animals, life, and the planet. From childhood to his job now, his focus was always making the world a bit better and it’s quite amazing.
Show Notes Blaze PR
How do you describe yourself?: I am trying to save the world.
But you’re a chemical engineer: yes, but we are still involved in the process
The fires and the virus are a wake up call and we need to do something about it
I focus on Soil: We protect the health of the soil
Nature’s Path is the largest organic cereal company. We are family owned.
How do you communicate sustainability?: We actually align through a training. Sustainability is our vision which is to leave the Earth better than we found it
You need to make it simple and easy to digest so for example, we have 6 rules
What do you recommend for young companies to aim for sustainability goals?: Find the passion first and focus on what you are doing
Sometimes you have to find your passion through working
How did you find your passion?: Surprisingly, networking. Just getting in contact with the stake holders, I got opportunities.
Greta Thunberg
Youth Movement
How to ask for expertise: Ask them “I want to learn more from you”
What did you study in college?: When I was a child, I wanted to save animals. I went into chemical engineering to try to innovate in oil. Then I found out how terrible oil is for the planet.
Universidad Simon Bolivar
I started as a wastewater treatment engineer
Then supervised a vinegar plant
Earthlings - documentary on youtube
What did you do in Kraft Heinz? Build plants. Sustainability is really hard to break in not only in corporate setting but a global setting
Why did you switch to marketing?: I felt the need that if we want to move the needle, we need to amplify the message. The company also saw my passion for sustainability and let me have a chance.
Are there any trends happening in sustainability?: ROC – Regenerative Organic Certification. If you do a certain procedure, you can make organic products and sustainability
Patagonia, Dr. Brenners, and us are part of the pilots for this program
Regenerative Agriculture is not the same as ROC
The True Cost – Documentary
Patagonia says – “don’t buy our stuff”
Project Drawdown – an organization
What is one piece of advice to start something: You can create your own Green Team in a company and get people excited in sustainability
Christine Liu started sustainability in Boeing
@manuelgorrin
LinkediN: Manuel Gorrin
Sensory science isn’t just tasting, it’s so much more. After all, you have five senses. What about the feel of toilet paper? Or the smell of kitty litter, or the sound of paper crackling. Not only that, but the metrics you use and how you train your panelists all matter when it comes to getting valuable data for your product.
Though Sensory Spectrum is a service, I ask Ivy Koelliker, on some tools and tips that either you, the budding food entrepreneur or the food technologist on the bench can use to optimize your prototypes.
From cat urine to plant-based meat, this episode has it all. How do these relate? You’ll find out.
Special thanks to Kristin Bernardi for not only being a fan of My Food Job Rocks but also reaching out to interview one of many extremely talented colleagues. Why did I choose Ivy? Mainly because her blurb had to do with plant-based meat. Yes, the big secret, I interview people to help me do my job better!
About Sensory Spectrum Founded in 1986 by Gail Vance Civille, Sensory Spectrum provides Consumer Research, Descriptive Analysis, Training & Education and on/off site Sensory Services Management. Our research and consulting span a wide range of consumer products and ingredients to include foods, non-foods, packaging, and devices. We have onsite objective panels, consumer quantitative & qualitative research, discrimination testing and data analysis, with experienced sensory scientists trained in project management and creativity to provide guidance and data interpretation to our clients for everything from fuzzy front end research to claims support.
About Ivy Koelliker Ivy Koelliker joined Sensory Spectrum in 2010. As a Director at Sensory Spectrum, Ivy manages a team of consultants whose expertise spans a wide variety of consumer product categories and sensory research techniques. Ivy specializes in food descriptive analysis and training food descriptive panels, and has expertise in statistical techniques, including linking consumer and descriptive data. Ivy has an M.S. degree in Food Science from Rutgers University and completed her B.S. in Biological Sciences there, as well. She also has a Grand Diploma in the Culinary Arts from the French Culinary Institute.
Show Notes How do you describe what you do?: I taste food and I tell people about it
Sensory Spectrum
Malodor – analyzing and mitigating bad smells
Trained Panelists – we hire trained panelists
Spectrum Method Training
How to taste better?: Remove personal bias, be descriptive, and practice, practice practice.
When you practice, taste various different products and be aware of the notes
What is the flavor that your company wants? What is the flavor your company wants to convey?
Buy top competitor products and see what’s similar and different among them
All food companies have plant-based meat divisions
What have you noticed about plant-based meat: The top tier companies nail appearance, getting close on texture. Flavor: some are getting close but no one is hitting it exactly.
Meat flavors tend to be in the meat broth or mushroom flavor notes. It’s great, but misses the mark
National Restaurant Association
JUST Egg
Did you find out about food science before college?: No. I found out about it during my Masters
Rutgers University
Culinary School taught me the ways of working and being efficient at work
After Culinary School, I decided to get my degree in Food Science and then worked in the sensory lab
Dr. Beverly Tepper
Food trends and technologies: Sustainability
Research Chef Association
Griffith Foods
Sustainability is a trend
Non-traditional Savory options
Boba Popsicle
Sensory Evaluation Techniques with Gail Civille (owner of Sensory Spectrum)
ASTM – Documentation for sensory test protocols
Delgado Coffee
How do you get into Sensory Science?: Though a degree will give you an edge, some of our people don’t have sensory sciences but you can still get internships or be an analyst.
Statistics is very important in Sensory Science
Because food is personal, we have to really eliminate the bias of our controls
Sensory Spectrum – you can send a quick message
You are listening to episode 236 with Lisa Donovan, Writer, Baker and author of Our Lady of Perpetual Hunger. She’s a James Beard Award recipient for her writing in Food & Wine. Her publisher, Penguin Random House asked me to interview her so that means this podcast, has made it!
Anyways, something to note is that we as professionals love to script our lives. Especially early on. By this age, I want to be vice president of this thing, or that thing, you know who you are.
But what if you couldn’t? What if you had to fight to just survive? Or what if opportunities come as they show up? Not fall into your lap, but rather finding opportunities and then working relentlessly to get them? That’s Lisa Donovan’s life. A ballet dancer, art reviewer, baker, and now, writer.
As I go through my professional journey, if I decided to stay the course, I don’t think I would have been where I am today. I wouldn’t have a podcast, have started my own company, or have moved to all of these amazing cities. Something to chew on.
This interview shows Lisa as an unstoppable and creative force technically, but her new memoir, Our Lady of Perpetual Hunger showcases the struggle of being a single mother and the struggles and successes of being a woman in the restaurant industry.
Take note on how we describe the technical process. On the surface, Lisa’s skillset can be considered art, but art has a technical process and something to think about, is how you can put art, in your technical process.
Show Notes How do you describe yourself?: It changes quite a bit but I haven’t worked in professional kitchens in a while. Now, at this moment, is writer first.
Has your writing been beneficial for your baking?: Each has a technique and a process until it’s “put on the menu”. There’s a nuance for each and you use the same parts of your brain.
When you edit, you have to put everything on paper and then cut out the rest. You have to create a central story and some stories might not make it and needs to cover the themes
Sometimes the rewarding feeling is having someone personal read your book
What got you into baking?: Survival honestly. I had to do it at night when the kids were sleeping. Eventually, I got a job as a server and persisted in baking
Rhodesian Ridgeback
How did you get into writing?: As reviewers came to try things, I would ask them about what they do and how they did it
John T Edge – Founder of the Southern Foodways Alliance
Kat Kinsmen
How are you surviving lockdown?: I want to try to make things that are just beautiful and I’m thinking a lot about it
James Beard Award: Dear Women: Own Your Stories – Lisa Donovan
Sean Brock Kitchen
Parnassus Books
Now Serving in LA
Instagram: Lisa Donovan
Website
The Institute for the Future? What does that even mean? It’s a non-profit organization that thinks differently and uses specific tactics to think about the future.
Max Elder does a better job explaining it than I do so I brought him on to talk about how we as people in the food industry can be more insightful in our future decisions.
I’ve always wanted Max on the show ever since he gave a presentation at the Cultured Meat Symposium a year ago. By the way, it’s digital this year. His presentation about relics seared into my mind. What are the relics we are showing now? Especially new concepts, and how will they be perceived in the future? We dive into nascent concepts like edible beer packaging and more developed concepts like plant-based burgers. Pay attention on how Max thinks about these innovations.
One of the most far-out and futuristic topics is of course, cultured meat/clean meat/ meat grown without animals. This technology is not yet commercialized and is a very foreign concept even for me and probably for you too.
At the beginning, we mention Alex Shirazi, who gave me a quick shoutout on a recent webinar at the Alt Protein Conference. I helped them with the questions, got a speaker, but that’s about all. Can you guess which one? I’ll link it to the show notes.
A disclaimer is that we had some data transfer issues in this episode and content, in the end, was cut out! Do apologize for this, but I hope you get a lot out of this episode.
Show Notes Alex Shirazi
Cultured Meat Symposium
Importance of Imagery in Shaping the Future - Max Elder Presentation
Oxford University – Animal Ethics
Fetal Bovine Serum
Cultured Meat Database Creative Commons
Roy Amara – With any new technology, we overestimate the shortrun and underestimate the long run
The Institute for the Future is a spinoff of the RAND Corporation in the 60s
RAND began in the 40s
What do companies ask you to do?: An example is the Bill and Melinda Gates asking the private sector to help them think more broadly
Good Food is Good Business
Futures Thinking – making better decisions today
Food Industry dumps tons of products because of pandemic
COVID-19 has exposed some systematic flaws in our system
James Beard Foundation
One Fair Wage
Our research to find trends with signals to create forecasts. Generally, we get these from the past and present
Once we find a signal, we go through exercises
Then we also go through multiple signals that might combine or clash with them
Saltwater Brewery. Use their food waste to create sustainable packaging
Think about First order and Second order consequences that might happen if it scales
The Pandemic has created the insight in foresight – Why we weren’t prepared and how can we be in the future?
COVID is an accelerant
Where should we focus our time?: New systemic solutions to our food system, not symptomatic such as robots
What are the tools I need to be a futurist?
Radical Empathy
Befrending Uncertainty
Thinking of where will you be in 5 years?
Favorite Books
The Future is Faster Than You Think
Teaching about the future
In order to be a really good futurist, you have to be a good historian
James McWilliams – Food Historian
Just Food
Eating Promiscuously
The Modern Savage
Contact: https://twitter.com/maximilianelder?lang=en
https://www.iftf.org/maxelder
We’re back baby, and I’m currently in smokey California but this week, I’ll be in Boston for the foreseeable future. What a trip!
Today we have Chris Robb to talk about one of the blind spots I have in the food industry, stocking shelves or merchandising. I’m probably not doing the description justice, but it’s the workhorses that not only coordinate putting items on the store shelves but also how to strategize the best way to promote your product and these guys don’t just wing it, they give you data to make smarter decisions.
But it doesn’t stop there. Chris is an entrepreneur, specifically in the CPG industry and his story is fascinating. Mainly because even as a baby, he’s been surrounded by food businesses and has gone through the evolution of the food industry in such a hands-on way. A lot of sage advice for aspiring and current food entrepreneurs.
We also talk about the fact that sometimes, it’s ok for an entrepreneur to join a corporate job and your skills might be more suited because you think just a bit differently.
Show Notes Neal Gottlieb from Three Twins Ice Cream
What do you do?: I manage a full service retail company that tocks other company’s shelves
Generally we don’t get companies into stores but we’re in charge after that
Head Quarter Call: A bigger strategy that involves multiple stores
Our job is to restock and give visibility in the store shelves
Filling voids: authorized but not there. A big misstep for products
Go Spot Check software
Have you ever had a promo that fell flat?: Yea, personally. My own company had the wrong tags and didn’t have anyone to fix it
How do you talk to companies?: Mainly through the headquarter calls, you set up the promos.
We also do a lot of data and share with the company
How do you make a good relationship with your retailer?: Sell a lot of product but also make them a priority. These guys want to grow too.
Accounts that are small but matter, for example
Berkeley Bowl
Rainbow Groceries
Gus’ Market
Value of small store, high volumes
This industry is really unique is that people do care and it’s a people forward business
Did your parents work in the food industry?: Yes, they hustled. My dad sold rice in the back of a Lynx and my Mom was in the deli while I was a baby
I’ve been to every Expo West since 2003.
How do you predict timing?: It’s hard. Our shrub business for instance had too much sugar in a low-sugar age. In almond milk, we nailed the timing. The way we started almond milk is when a buyer from Whole Foods asked us to make a new almond milk. A huge opportunity for emerging entrepenuers is through the buyers’ insights
Why did you decide to work for a company?: I fell in love with a nitty-gritty profession that Dirty Hands did.
High Touch
Why does your food job rock?: Working for an amazing culture
How is the pandemic affecting what you do?: We’re still helping stores continuing to thrive. When stores are overwhelmed, the whole team helps out the stores.
Suprisingly, we see sustained lift. The Sales are general higher actually in retail
Aluminum Cans in Shortage
Advice for startups: don’t create a me-too product. Find an inspiration
Baa-Chan’s Sauce
A startup is a seed. When it sprouts, it’s your job to protect it
chrisrobb@dhsupport.com
Blended Sense is a media technology company that matches the right creator to the right local projects to distribute and produce digital assets quickly such as video, audio, anything digital.
Albert Baez is a wonderful communicator who does an amazing job of breaking down strategies and concepts. During the pandemic, I was impressed on one of his webinars and invited him to do a webinar for WeWork Food Labs.
(On the show notes, I linked the top-secret recording of the webinar that I’m not supposed to give out, but who cares? -->note, can't find it)
Albert’s Austin-based company is rapidly growing and adapting quickly to the ongoing chaotic nature of the pandemic. We get into many topics ranging from social media platforms to selling solutions to help companies in crisis.
Not only are you going to get some really smart digital marketing tips, but also a lot of talk about strategy. Not only useful advice and actionable tips for your company but through Albert’s own journey building Blended Sense.
About Blended Sense Blended Sense is a Media Technology company that matches the right creative teams to the right projects to produce and distribute digital assets quickly. Capital Factory's Startup of the Year, is creating a new kind of production that supports the small business owner and activates the creative community.
About Albert Albert is a sales & service growth expert with 7 years of building high-performance teams for technology companies. He serves as the President of Blended Sense and is passionate about supporting small business owners with technology. Albert is also Bi-lingual and is obsessed with serving the growing segment of spanish speaking businesses in the US.
Show Notes Media Tech Ventures
Got some Angel investors from that Incubator
I worked for YODLE and got an opportunity to grow the Austin office
Abbie is a commercial film actor
Surprisingly, there’s a lot of film opportunities in Film in Austin
Tim Ferriss
After YODLE, I built out OpCity that got sold, and MainStreetHub who got sold to GoDaddy
The aha moment came from Main Street Hub as I saw the potential to figure out digital media services
RINGR
Why did you go into CPG/Ecommerce?: It was against my will actually but my cofounders insisted. But the community convinced me it was a good segment
Was the CPG segment hard to get?: Yes, we had to position it differently. One example is with expansion, you need the assets there right away.
One of our first clients was Cocina 54
Education that’s personal, educating and passionate is what we kind of recommendations for clients
Welcome emails should be in audio and videos
Focusing versus spreading: If you’re starting, you should spread on different platforms. Until you have customers and they’re giving you feedback, you have to see if the social media platform resonates with your audience
What’s the most underrated social media platform?: It depends, but Pinterest for B2C, Linkedin for B2B
What’s your least favorite?: Facebook. We wrote a post about it on our website comparing it to a popular diner
Facebook now has cheaper ads so it might be good to test ads at this time
What have you noticed about marketing during 2020?: Everything has changed but ultimately, people are still the same. There has to be a social interaction before a business transaction
Consumers now have to like you before they buy from you
How do you prove authenticity?: Consistency and Documentation. It’s low cost
Gary Vee model
Audio is a low friction way of introducing that
We document things such as interviews with black entrepreneurs and also training
You can do as much as possible and you can’t convince them. What can you do?: People are selfish generally, there’s a deeper root. Being authentic is not authentic for some people too.
Generally, good content is making compelling stories based off of your
Serenity Kids – Healthy Foods for Kids. An example of adapting
The Dominican
New Technologies
ClubHouse – A terrible new networking apps
Canva
Do you think the pandemic has improved technology?: It’s now more focused and practical
What is one thing in the food industry that you’d like to know more about?: Actually, cooking and chemistry in food products
OxTail
Tampopo in Phoenix
Ramen Tatsu-ya in Austin
What’s your favorite learning platform?: Audio is practical and I can multitask
What’s your favorite podcast?: Gary Vee Podcast
Cannabis Podcast Blunt
Tannis
My Favorite DnD Podcast
Blended Sense Podcast- Tea with Abbie
What were the challenges with Blended Sense?: Surprisingly, we changed by asking our customers why they couldn’t use our services even though they needed it. We made a revival kit to help all struggling services
Any advice for starting entrepreneurs?: Curb your expectations. You have to havea positive mental attitude throughout your journey
Blendedsense.com
Albert@blendedsense.com
Most active platform: Instagram and Linkedin
Instagram: @AB.postive_
We have an amazing episode all about recruiting. This is a bit different from previous recruiting interviews. George McGehrin’s agency is focused on finding top brass, executive-level people, and putting these into companies. The shocker is that the salaries these top executives are offered, hit the seven-figure mark.
So this interview gives you some tips on interviewing whether on a podcast or on a Zoom call. They’re more similar than you think. If you’re an introvert, don’t worry. We have tips on that too. You’ll also learn that the interview process differs between hiring for a 50k paycheck versus a million-dollar paycheck.
We get super crunchy in the hiring process and it kind of works as a bit of an evaluation for me. This is probably the most technical recruiting advice I’ve ever gotten so if that tickles your scientific fancy, then this will be very useful if you are deciding your next move.
We also talk a little bit about mentoring and coaching. It’s an interesting topic that a lot of executives use to invest in their careers.
Show Notes McGehrin's agency
I’ve been on 50 podcasts so far and will be hitting around 80 at the end of the year
First Podcast: Adam Tourez – Money Matters Podcast
Podcasting allows you to see your own story and shows you what’s important in your story
Advice for Introverted Interviews: Keep It Simple. A great trick is to ask a lot of questions
The Culture Piece: When we vet people, we always analyze culture. It’s actually super hard right now because we can’t interview on Zoom. Meeting people in person matters for culture
How did the interview go?: Usually, if the interview is awkward, it could actually be a good thing. Not everyone is skilled at having a two-way conversation. It’s a symbiotic relationship
How does it feel to gain everything and lose everything for business? : I think you have to think about what bad really means. In the US, bad isn’t so bad. Other countries have so much better. If you have housing and food, you’re probably good.
How to get a job: It’s a math problem. You have to track everything. Lead, resume feedback, phone calls, in-person interview. Makes no difference whether 500k or $4 million
Generally, as you progress in your career, you will get more hits via connection or recruitment
How do you get a job at a different category? (eg protein bars to plant-based meat): Look on LinkedIn and see where they’re hiring. You can also look at food scientists who have had a category change and you can see trends based on company culture. Then you can contact them and ask them for their advice. You have to do this a lot.
Most people like to mitigate their risks when they get hired so the easier the referral is, the better.
What’s the difference between a million-dollar paycheck versus a 5-6 figure paycheck?: Everyone knows everyone. Most of the time, it’s referral.
Some issues: Reputation Repair. Some executives are hard to hire because of the reputation even though they are good people. The opposite is true. Good Companys have bad deals
Easiest hack to progress the career ladder: change companies. You’ll always get more money.
Disney Executive leaves to go to TikTok
Common Executives Practices: They’re generally fit, they’re generally learning, they like to plan, and they like to do achievements
Getting an Executive Coach: I did it when I started making $200,000 a year
To be an executive you, have to invest in yourself
Who do you follow?: Tim Ferriss
James Clear’s Blog on Habits
What is one advice you’d give to people looking for a job: Activity breeds activity. It’s a number’s game.
Where can we find you for advice?: George McGehrin on LinkedIn
Instagram @exec_headhunter
We showcase the After Animals Podcast, a podcast that focuses on the future of food, and in this case, a world without having to use animals to feed people. This podcast is created by Ulara Nakagawa and Sharanya Krishna Prasad and every month, they share a high-quality interview with a change-maker in the alternative meat/other product space.
Though I’ve met both, I have had some personal discussions with Ulara. She was first introduced to me by Alex Shirazi from the Cultured Meat Symposium and I gave her some advice for her podcast while I was in San Francisco.
She uses my podcast equipment gear while at a conference to interview Japanese Clean Meat Scientist and founder, Yuki Hanyu, CEO of Integriculture who did this fascinating presentation on how to grow meat in your apartment using various devices such as a mini fan, a warm towel rack, and an egg. I guess that’s cheating a bit, but still, gotta start somewhere. Yuki has a fascinating imagination that he got from anime and manga and being somewhat of a closeted Japanese culture fan, I actually vibed with him quite well.
Enjoy this episode. If you like this podcast, check out afteranimals.com for several other interviews including episodes of the people who lead Shiok Meats and Spearo Foods and NovaMeat
Show Notes After Animals Podcast
Cultured Meat Symposium
Intregriculture
Yuki Hanyu
Funding for Integriculture
This episode was recorded when I was still living in the Bay Area! This was planned to be another podcast but things fall through. I always had this episode in the back of my mind one, because Nona Lim is just a really cool person, but also her story showcases the tenacity and perseverance of an entrepreneur.
We do this outside in Marin County I would say around August 2019, wow, such a different time where you can go outside, and talk to people with a cough, which Nona Lim has in this interview. I remember it was such a beautiful day by the sea. Nona was around the area after speaking with a mutual friend so I brought my gear, planted it in the middle of the plaza, and recorded. So a disclaimer, this has some background noise.
This is a short episode because we’ll be having a Podcast Showcase later in the week. Tuesday or Wednesday. This will be the After Animals podcast hosted by Ulara Nakagawa and Sharyna Krishna Prasad. I let Ulara borrow my equipment during the Cultured Meat Symposium to talk to an eccentric Japanese cell-based meat scientist.
This is a short episode, so after about 20ish minutes, after the episode, I’ll give you an update on my life and an update on the future of My Food Job Rocks. Enjoy the episode.
Show Notes Robyn Rutledge
Why did you name your company Nona Lim?: Easy to pronounce, and gets to the point
LaraBar was a last-minute name
Lara Bar sells to General Mills
I started in Singapore, did consulting in London, and move to the Bay Area
I started a meal kit business but it wasn’t the right timing
Then a detox online business
How does Fencing help you with business?: The hustle and the stress honestly. You’re worried about your competition but you have to shut it all out. Competition makes you go into winning. For Business, you might not want to set high goals.
Risks and comfortability: Accept the fact that it may not be successful and all you have to do is to enjoy the journey. You should want to do it, but it might fail.
In 2019, there’s a lot of money (some still argue that there still is) raising money, unfortunately, has an expectation
How did you start Nona Lim?: After the detox/ meal kit program, I thought of what food I enjoyed? Noodles. Whole Foods was interested so I created rice noodles and bone broth before bone broth got big
I since learned to pace the innovation because some people can’t understand it
If you have a bunch of resources, then you can invest in earlier projects but without money, it might be better to catch tailwind
Dave Chang
Is it hard to get funding?: It’s mainly timing but it’s always hard
Serial founders have it easy to get money
What is the best way to grow a food company?: Depends on what you want in life. Some people want to grow it quickly, or a lifestyle business, or even serving the next generation
Some categories are faster than others
What’s next for Nona Lim?: We pride ourselves on being at the forefront of innovation. We tend to be the thought leaders in Asian food, especially in the fresh area
Any advice in starting a food business?: Don’t. Just kidding. Think product. Multiply three to four time the funding and timing
What would be your first hire?: It should complement your skillset. If you are good at technical, do a first hire in sales
Contact me at Nona@nonalim.com
I’m really excited about this episode. Today, we have a jam-packed episode full of startup advice, inspiring challenges, and an accelerator breakdown all in one with founder, Andrew Ive.
One of my favorite parts of this interview is the talk about startup ecosystems. Not only on how we think they are formed, but how they can be transferred. Other questions such as investing is also brought up. Why do people invest in companies? And has COVID changed the way we think of investing?
Last, I don’t think we’ve talked too much about the structure of accelerators on this podcast. Andrew delivers a breakdown of the flaws of a typical accelerator and what Big Ideas does differently to help accelerate their cohorts to the next level.
Though Big Idea Ventures only focuses on alternative meat innovation, don’t let that discourage you! There are plenty of problems in today’s world so the lessons here are transferrable and I hope that within this interview, you can find your big idea and try it out on the world.
Show Notes When someone asks what you do for a living, what do you say?: I find and back great entrepreneurs in the food space. I find founders and teams to change the world for the better
What’s your job title?: General Managing Partner
Why is it called that?: In funds, a general partnership is an entity
Are you a VC?: I think of myself as an entrepreneur by bringing people together. A VC to me, is a numbers guy
What did you study at college?: I studied geography at Kings College with a mix of politics
I came up with this game in college called the Brain Game. It was the opposite of Trivial Pursuits
My first job was in Proctor and Gamble and I learned a ton about marketing and product development
It’s easy to be sucked into corporate life when you first start. If I haven’t have reset and gotten my MBA, I wouldn’t have pursued entrepreneurship
When you moved to the US, what did you feel was the entrepreneurial magic in the US?: After 8 years, we went back to London. After 6 months, we missed “home” or the US.
What we noticed in the English system was that English financial systems like to make older systems more productive. America has a more developed ecosystem of investors. As a founder you know who to talk to at the beginning stages.
Generally, Investor ecosystems are made to pay it forward through the entrepreneur always assumes that the point of investing is to make money
Some people are focused on other big factors than just money
What made you get into food?: I was the Managing Director for Food X, which was a food Accelerator spinoff
As I started to invest in companies, I found our about plant-based and cell-based meat
Our first fund focuses on Plant-based, Cell-based meat, seafood and dairy
We ended up getting around 800 applicants and chose 12-13 companies. The 2nd cohort, we have 25 plant-based and cell-based companies
What do you look for when you choose companies?: Whenever I would go to conferences, I would step up and ask for big ideas. We are looking for big ideas that is moving the industry forward. Has the chance to be successful globally
Product, Business ideas that have the potential to have a global impact. They have to be popular everywhere
Though Cell-based isn’t available en mass right now, it’s a technique available in 5 years where it can grow
Has COVID affected the way you invest?: We will continue to invest. However, a lot of investors are re-evaluating their potential or current investments.
Technically, it doesn’t matter about funding and validation. All that really matters is your product is solving a big problem, you’ll get traction.
Accelerators: There’s a new accelerator almost every day
Shawn Roderick: Tech Crunch guy taught me how to develop an Accelerator
What you really need to do in an accelerator is be much more focused on your current problem. You have to rapidly find a problem, and get it done but it has to be incremental by making progress and covering gaps
Y-Combinator
Tech Crunch
SOSV
People who are creating Accelerators and you don’t know what you’re doing, you’re potentially killing them
Crunch Base has a report that shows the most valuable Accelerators
The Accelerator community generally know each other
For food
ProVeg is a good one
SOSV is a good one
Most Accelerators are 12 week programs but the first 4 weeks you spend looking for problems, the next 4 weeks, you are fixing them, last 4, demo day. We are doing a 5 month model instead of a 3 month model
Christian Cadeo from Singapore
Tom Mastrobuoni
We have over 100 mentors and a list of Investors
Mentor Page (some guests have been on My Food Job Rocks)
I truly believe we can solve the world’s greatest problems as long as we back them
Bigideaventures.com
Page on LinkedIn
We have returning guest Dr. Maya Warren, who is now a co-founder of Ice Cream for Change, a soon-to-be non profit that’s a platform of ice cream lovers and makers advocating for social change and civic action.
Maya joins me as we talk about life as a food scientist in quarantine, such as how traveling has given us the opportunity to try new things, but also the different ways we optimize our homes into our R+D kitchen.
A great takeaway from this episode is that you get a delicious recipe for No-Churn Ice Cream. Maya has been perfecting and sharing this recipe on her Instagram and it has exploded in popularity. I also personally ask Maya what we do as individuals to make the world a better place? Especially at a time where all of this socialite unrest is happening. Her perspective here is profound and important.
If you want to hear about Maya’s fascinating life and her job at Coldstone Ice Cream, check out episode 181 for an inspiring interview with this ice cream rockstar. Enjoy the episode.
About Ice Cream for Change Ice Cream for Change is a platform created by Dr. Maya Warren, also known as “The Ice Cream Doctor” and the face of ice cream, as well as Mona B. Lipson, AKA Miss Mona Makes Ice Cream, to bring together ice cream lovers and makers advocating for social change and civic action. From dismantling racial injustice to fighting climate change, their goal is to use the power of ice cream (it really does have a special way of bringing people together) as a force for good by helping to raise money and awareness for organizations that are driving solutions and making real-world impact across the globe. Learn more by visiting www.icecreamforchange.org
About Dr. Maya Warren Dr. Maya (The Ice Cream Doctor) a native of St. Louis, MO, is an ice cream scientist, motivational speaker, and world traveler. She has a PhD (UW-Madison) in Food Science, specializing in the microstructure, sensorial, and behavioral properties of frozen aerated desserts. She is also part of the winning duo (#SweetScientists) from the 25th season of the Emmy Award winning reality show, The Amazing Race (alongside her friend and former lab mate, Dr. Amy DeJong). Currently, Dr. Maya uses her knowledge and skills to travel the world teaching, researching, and exploring frozen aerated desserts. She is also the creator and host of Ice Cream Sundays with Dr. Maya (Instagram Live - @maya.warren) where she brings people of all ages together and teaches how to make No-Churn Ice Cream right at home.
Show Notes How did you survive the lockdown?: I’m in Los Angeles California right now. Usually, I have to fly 150-200 flights a year and it came to a screeching halt
During quarantine, I saw that people were making bread but I wanted to make ice cream
Very few people actually don’t have ice cream makers so I decided to make a non churn ice cream and share it on Instagram
Ice Cream Sundays with Dr. Maya
Ice Cream for Change
Mona Lipson
My word for 2020 is: pivot
How has not traveling affected your life?: I dread cooking for myself. I also have to create ice cream every day so the dishes pile up
How do you separate your lab life to your kitchen life?: I separate my stuff in the kitchen from lab mode. For offices, try to vary it up and like to swith where I do my work.
Adam’s the opposite: Everything Is together in one place, and I only like to work in one place
Tik Tok content: Why not post on Tik Tok? I’m still getting my feet wet on Instagram so I don’t want to stretch myself too thin.
Personal branding is a full-time job
Ice Cream for Change – organization of ice cream makers
Inspired by Bakers Against Racism
Bakers Against Racism BLM
Ice Cream always makes people happy
How can we use the power of ice cream to combat systemic racism?
How does Ice Cream for Change work?: Whoever wants to, can participate and part of the profits go to a nonprofit that focuses on systemic inequalities
Memorial Funds from Victims
NAACP
Power Play NYC
Black Girls Code
Black Girls Rock
What can enthusiasts do to get involved in ice cream for change?: Reach out to us!
Salt and Straw
Slack- The ice cream collective (ask to join)
How to make No-churn ice cream:
Heavy Whipping Cream
Fold sweetened condensed milk
Fold in evaporated milk
add flavors such as chocolate, vanilla, key lime pie
Recipe here: https://www.mayawarren.com/new-page
What’s the weirdest ice cream request you’ve gotten?
Not really weird, but key lime pie is next. People want coffee too
Dragonfruit powder - Pitaya Powder
How can we as individuals and companies do better in solving today’s problems?: Walk the walk, not just talk the talk. Take time to step back and think and then do change. In 2020, change is starting to happen.
Cops is off the air after 30 something years
Where can we find you?: Find me at MayaWarren.com or @maya.warren. icecreamforchange.org or @icecreamforchange
Ashish Jogi connected with me through Siddharth Bhide. You might remember him when we interviewed him at JUST but now he’s at the Good Food Institute in India, an organization that we also have interviews with. The plant-based scene in India is growing and Ashish is one of the people helping companies over there launch products.
We talk a variety of topics ranging from Intellectual Property, product development, food trends, and of course, current issues such as the pandemic. How do they look at things differently than we do at the United States? Though we are the forefront of alternative meat here, do Indians, whoa r emostly vegetarian strive for the same protein experience we do? I really liked the answer in this interview.
Disclaimer, I did this interview really early so if I sound like a mess, I was tired! We do this call with me in Texas and Ashish in Mumbai. Enjoy!
Show Notes I used to be an IP lawyer and used to work for Novartus. A pharma giant company
How did you start the company?: My wife actually started it. She’s a food scientist
How hard is it to get IP: Really hard
How did you get your first client?: Abuli, my wife, worked with DOW Chemicals and worked with a cchef who wanted to make his own product
There are over 100 startups in India
Good Dot
Big Idea Ventures Plant-based Egg India
What plant-based products are Indian replicating?: We’re a bit different than other countries
I thought beyond meat tasted like actual meat but I didn’t like it because I don’t taste like meat
Plant-based dairy is trending because of lactose intolerance and environmental concerns
Siddharth Bhide – Used to work in JUST Egg, now at Good Food Institute
What plant-based proteins are interesting in India?: Oat milk, chickpea protein, but now people are blending their own
Why Does Your Food Job Rock?: I meet with people who are full of enthusiasm and ideas
Cell-based meat in India: Plant-based is more easy to convince in india than cell-based. It would be a mixed result
How is GFI helping the ecosystem?: They are building networking opportunities and resources. Such as processing and materials
Biggest Challenge in the Food Industry Right now: Manpower in the industry post-COVID. No one wants to be in Mumbai because of the pandemic
In terms of the supply chain, certain things are open, and certain things are not. This will be a problem in terms of supply. All industries are important but how do we live with it?
Do you think technology will spread to cities?: It’s difficult because there’s no technology infrastructure outside the cities
Do you have any advice for someone to go into the food industry?: Make sure you love food, curious about food, how it’s made
Website: fudtekey.com
Stacie Waters is the CEO and owner of Bilinski’s Sausage company. A Multi-generational sausage company that thinks about sausage a bit differently. Instead of the standard beef or pork sausages, Bilinski’s focuses on chicken and plant-based sausages.
This wasn’t always the case, and there is a bit of an unorthodox legacy in how Bilinski innovates.
There is always a struggle when it comes to keeping or breaking legacies and there are a ton of examples in this episode of keeping legacies and breaking them and it’s very fascinating all of the strategies Stacie used to build Bilinski’s This includes considering a name change to a family company, or growing the chicken sausage as their most valuable product, or how to properly try and introduce a plant-based line.
One of the most powerful messages in this interview is changing the legacy of leadership. When Stacie joined Bilinski’s, all of the old management didn’t like her and left and Stacie had to work hard to not only right the ship, but to accelerate it. Not only did Stacie change the philosophy of Balinski’s, but grew it into a national, agile brand.
That and a rant about wheat-gluten in this episode. Enjoy!
About Stacie Waters Stacie is CEO and owner of Bilinski Sausage Co, a third-generation family business, headquartered in Cohoes, New York. Under her direction, Bilinski’s transformed from a regional old-world sausage company to a one of the country’s most innovative and respected organic meat processors, committed to making sausages from responsibly-raised organic chicken and simple, every-day ingredients. Stacie grew up in the meat business but began her career in the technology industry after graduating with a Bachelor of Science degree from Cornell University. Later, she earned a Masters degree from the Fletcher School of Law and Diplomacy and served as an advisor to the US government on national security policy issues. In 2004, she returned to New York’s Capital Region to reinvent and grow the family business. Stacie lives in Clifton Park, NY with her husband and two sons and enjoys hiking, training for triathlons, and inventing new flavors of sausages in her home kitchen.
Show Notes What do you say to people when you introduce yourself?: I own a sausage factory. A natural and organic sausage manufacturing plant
Why do you focus on chicken?: It’s better for you from a health perspective and more sustainable than pork and beef.
Chicken also mixes flavors very well
I’m actually not related to Joseph Bilinski, the original founder but my family was involved in the food industry as a food distributor. My parents bought Bilinski’s
Why did your parents decide to keep the name?: Bilinski’s is well known regionally and we wanted to keep that legacy.
Certified Organic: The customer who was interested in organic was interested in healthier, newer flavors.
Why did you create a plant-based sausage line?: It’s a reflection on how our customer eats. We use real food in a convenient form.
Wheat is the oldest form of plant-based meat and it’s a lot less processed than pea protein
Seitan
Wheat is generally a lot less processed than all other protein isolates
High Peaks
Plant-based meat doesn’t have to taste like meat, it can taste like something new.
Plant-based meat can fill all sorts of different niches
For Bilinski’s, we choose a customer who wants minimally processed
Because you do both meat and vegetarian, how have sales been during the pandemic?:
Unfortunately, it’s really hard to tell. Our meat products are still at the forefront because they’re easy ti buy and stock up
We know our products solve a sustainability problem both chicken and plant-based
We’re scaling back on new flavors and focusing on our core sellers
Why go with High Peaks instead of the Bilinski’s brand?: Two reasons. To not confuse our core base but also because it’s fun to come up with a fresh start.
My Food Job Rocks: I love the feedback my customers give me when they try our products
I had won an award in highschool on an essay about how I wanted to take over the family business
Where did you work before?: I was a policy analyst working on weapons of mass destruction
My father one day said he might sell the business and I decided to take over the family business at that time
What is one thing in the food industry you’d like to know more about?: Fermentation. The food science involved is really interesting
What flavor products are you thinking out?: Because our R+D team is stuck at home, we are actually thinking a lot more and we’re focusing on chicken-bake type foods like chicken pot pie or lemon pepper. Curry is hard because everyone has an opinion about meat
Any advice for anyone going into the food industry?: You really have to like it. It’s a 24/7 job
Where can we find you?:
info@bilinski.com. It actually comes to me, Stacie.
highpeaks.life
Today we have Marie Wright, President, Creation, Design & Development and Chief Global Flavorist at ADM Nutrition
That’s a long title, but Marie knows literally everything I just mentioned. I think the best part about Marie is just how easy it is to talk to her about the complex world of flavors.
The bulk of the interview is a break down on how we as food scientists collaborate to talk about what flavors we want in our products and the best practices to convey this information effectively. The best way to do this is to perhaps meet with them face to face which in our current climate is a bit hard, but we go through a lot of strategies.
Marie resonates a sort of raw passion when it comes flavors and it shows in how driven she was in her career and how she doesn’t let the corporate ladder drive her for doing good work so we have a great discussion about this and about the reputation you have in the industry might actually matter more than the title you get.
We also get into a bit of interesting talk about food trends and how the pandemic is affecting it. Not only has a ton of things stopped, but what are some insights that are starting to unfold as we stay in our houses all day?
All that and more in today’s episode.
About Marie Marie Wright, President, Creation, Design & Development and Chief Global Flavorist at ADM Nutrition, passion for flavor is deeply rooted in her belief that original flavor creation is artistry rather than science, and perfection in art is often elusive. After graduating from Kings’s College, London, she trained as a Flavorist with Bush Boake Allen, London, advancing to Senior Flavorist and a move to the US as the Flavor Creation Manager for Latin America. Marie moved to IFF creating flavors for the global accounts and playing a leadership role in innovation as Vice President, Senior Flavorist. In 2012, Marie joined Wild Flavors, which was acquired by ADM in 2014, as their Chief Global Flavorist.
Show Notes
ADM Customer Innovation Center in New Jersey
How does an innovation center work in a quarantine?: We’re sending things to people’s homes and working through video conferencing to taste things. It’s a bit strange, but surprisingly, everyone likes to go to the office
Is business doing well?: Everyone’s still drinking or eating, food service is holding back, but health has been a huge thing
When someone asks what you do for a living: I actually tell them I’m a flavorist. A perfumer for food. Most people get that. I use the analogy of a Chef and
There are only 350 certified flavorists in the US. It’s actually different globally
The Academy of Future Flavorist at ADM
Why 7 years to be a certified flavorist?: some people can be faster than others but analyzing flavors is really hard because of all of the cognitive workout
How do you mitigate back-and-forth sampling?: The best way is to get the tech teams together and work together. Then we do rapid prototyping. It helps a ton to have a base
For entrepreneurs, it can be hard so we do a lot of product development to aid them. We have a lot of in-depth marketing knowledge
The best way to nail a flavor down is to actually go to a flavor house and create a product together
Natural Products Expo
Reputable flavor houses not only know flavors, but regulatory
How did you learn about food science?: I wanted to work in the food industry and was lucky to be exposed in the South of France with a lot of flavor companies
It’s difficult to get into the food industry in Europe so I actually applied to Marketing and convinced them to have me meet the global head of flavor there
I’ve never been a corporate person but I was driven by passion
Be careful being driven by profession rather than passion
Why Does Your Food Job Rock?: It’s unique and I love looking at different perspectives
What have you learned about food in other cultures?: Depending on the culture, it’s more sacred, more familial, less fuel, more ritualistic
Food Trends and Technologies: COVID really messed up a lot of things. We do think plant-based will have a very interesting role in microbiome and immunity. Meat consumption up. Hard seltzer category will rise too. Dairy, fermented, sour profiles might be more popular in the future
In unknown times, people won’t spend time trying new experiences, but they might try new experiences in home
What advice would you give someone getting into the food industry?: It’s a fantastic career and there will always be great work to do.
Email: Marie.Wright@adm.com
Prime Roots is an innovative alternative meat company in the Bay Area that just launched a bacon made out of Koji, the same stuff that ferments soybeans into soy sauce
Being in the alternative meat circle in the Bay Area, I’ve been pretty much in touch with the Prime Roots team since the beginning. They are a really fun, quirky group of young scientists and entrepreneurs so I get along with them well and that’s why it was a delight to finally interview John Frelka, their food scientist on the show.
John is very active in the Food Science community. His involvement in IFT in college focused mainly on food science communication including telling Food babe to stop spreading misinformation and setting up the popular page, Don’t Eat the PseudoScience.
He also founded a group called Citation Needed in Ohio State and when I went there to do a seminar about podcasting, people always mentioned if I knew John which shows the impact that he has there.
John and I dive into a lot of subtle tricks and tips on how to explore the unknown with the tools you have. Since both of us are in young startups with a lot of IP and never enough resources, this comes up regularly so we discuss some helpful tips to help you solve hard problems.
If you’re a student, you’ll also hear first hand how both John and I were involved in IFT and how Product Development Competitions and how that specific skillset allows us to excel in the startup environment
You can find Prime Roots products in select Bay Area stores. Email prime roots for more information. We have their email on the show notes but you can also just google them.
Show Notes The Ohio State
Citation Needed – Group about communicating food science
Open Letter to the Food Babe at the IFT blog
Don’t Eat the Pseudoscience
IFT Communicator’s workshop
Vani Hari’s new company trouble with heavy metals
What do you tell people in a sentence or less?: I’m a food scientist at a new startup that uses fungal sorce
Prime Roots launches valentines bacon
Vegan friendly ready to eat meals
We use Koji in our products. We harvest the cells
How did you study this?: It can be difficult because there’s so little information and it’s so new
I learned on the fly. I first went to the literature, and second is talking to people in the space or expertise in the industry
Do you have a specific process when mimicking meat?: You have to think of the point B and you have to think of everything. Take it piece by piece. One day the color, one day the flavor, etc
A lot of the tests are a bit of trial and error. Sometimes you need to find out what needs to be achieved. Look up the properties. Sometimes it’s all about communicating to the right people
How did you find out about food science?: My mom has been in the food industry my whole life
I went to UC Davis for undergrad
In food science, you’re learning about all of the sciences
What made you want to pursue your PhD?: Big food companies only wanted PhDs. I got my Masters first and then went to Ohio State to get my PhD
Dr. Linda Harris
Dr. Dennis Heldman
Why move back to the bay area?: The Bay Area is really nice. Also my family is here
I believe working at startups gives you a faster experience curve than a bigger company
UC Davis Brewing Club actually posted the job for Prime Roots
My Food Job Rocks: It’s exciting to be in a startup that can solve sustainability issues
Food Trends and Technology: There are so many really amazing food scientists working on alternative meat products
Feeding Tomorrow 2050
The biggest challenge the food industry has to face: How do we make food in more efficient ways? As consumers, reducing meat even somewhat 1-2 meals a week can make a huge impact. As manufacturers, reducing waste is important. For example, upcycling foods
Regrained
Renewal Mill
IFT Next Award
The Tofu Manufacturer that works with Renewal Mill
One thing in the food idsutry you’d like to know more about?: More about the equipment
How do you learn more about machinery?: I actually learn a lot about machinery from trade shows. If you describe a goal or process, it might help you meet that
Recommended Trade Shows?: IFT Expo, IFT Section Supplier Nights
What are some resources that you use in your job?: Actually google searching. Trade Organization Websites for example are really useful
Good Food Institute
Association for Morticians
What advice would you give someone who wants to go into the food industry?: If you’re interested in anything food-related, just apply to those jobs. You can be a marketer or scientist. To get knowledge, invest into IFT webinars
UC Davis Food Tech Club
What events did you do for IFT?: Product Development Competitions. As a student, when you’re in school, you don’t have the option and this is the most useful one
Most organizations do product development competitions and each has a different twist
What did you learn when creating Citation Needed?: Even if you have the evidence, how do you convince people about science? It’s about the stories. You can’t convince someone if you say they’re stupid.
People are unfortunately distrustful of established people versus students. Which is a problem
twitter: @madfoodscience
LinkedIn: John Frelka
Minh Tsai started Hodo Foods with a simple farmer’s market stand after finishing up a wealthy career in investment banking and I asked him, why? His answer surprised me, but within context, it makes sense. Minh is someone who’s addicted to learning and solving problems and the intricacies and growth of the business has kept him in the tofu business for a little less than 16 years. Not only can you buy Hodo tofu in places in Whole Foods, Safeway and Target, but they also supply to Chipotle!
We go through a variety of topics in this episode ranging from how Hodo’s factory is dealing with the pandemic, Asian humility, Minh’s incredible journey at Hodo as well as its challenges and innovations which pair in hand with some interesting tofu science facts.
We also get into a very passionate discussion on blending plant-based meat and animal-based meat, and if you follow this podcast often, know about my experiences with that, and also talk about partnerships. Namely how Minh helped get a well-known upcycling company called Renewal Mill off the ground, where they were able to commercialize Hodo’s soy waste stream into great products.
About Minh and Hodo Minh Tsai, Founder and CEO, Hodo
Today, Hodo is one of the most original and sought after plant-based brands in the US. But Vietnamese refugee Minh Tsai never expected he’d be running such a company. Minh simply decided to make the delicious, organic artisan foods he grew up eating in Vietnam, but found elusive in the US. He started with one farmer’s market stand in the San Francisco Bay Area 15 years ago.
Through innovating his own take on wholesome, traditional methods, Hodo products quickly became must-have ingredients for renowned chefs. Now, Hodo is found in ingredient-driven restaurants from Chipotle to Benu and Daniel, and in thousands of retail stores nationwide including Whole Foods Markets and Target.
About Hodo
Hodo handcrafts delicious, wholesome, organic plant-based foods for people who love to eat well. We use artisanal methods only, and we source every ingredient thoughtfully. Proudly made in Oakland, California.
Beginning with one farmer’s market stand and growing to thousands of retail stores and restaurants nationwide, Hodo’s innovative yet traditionally-made products quickly became a favorite of renowned Chefs and home cooks alike. Hodo is served by ingredient-driven restaurants from Benu and Daniel to Chipotle, and retail stores from Whole Foods Markets to Target.
Show Notes We’ve always had good food safety programs, COVID just amplified
Meat factories getting Coronavirus
Unfortunately, COVID and worker safety is all about controlling the probability. We have to find ways to increase the probability
Has the pandemic slowed or accelerated sales?: We have a diverse sales demographics. Food services plummeted but retail and online grew really fast
What do you tell people in a sentence or less?: I’m in the food business. But if they’re curious, they will dig deeper. If I say I make tofu or plant-based food, they just like up light up
How often do you tell people that you’re the CEO of Hodo Foods?: Almost never
Asian Humility
Why don’t you like talking about yourself?: I like talking to the person, not the status. I don’t think it’s that interesting until context is made such as someone who’s working for a food company
It monopolizes the conversation unfortunately
Ideally, without context, you might not get a prolific conversation
Describe the steps to get to where you are today: I always wanted to nourish people and wanted to work at the UN.
I ended up going to Investment Banking because I couldn’t get a job because I was so new. I ended up moving through the ranks in investment banking
What was the time where you decided to jump into tofu?
I’d call myself an auto-didact, someone who keeps on learning
I would end up being in M/A, then equity capital markets, and then I quit because I didn’t get the people I was working with.
My manager asked me to work over Christmas and I said “no” to him. I didn’t understand why he had to work over Christmas and New Year while they were making millions and millions of dollars
Did a little bit with a small consulting company working with dot.coms building buisnesses
Then Charles’ Schaub
On Money: Though we all care about Money, I’m in the United States, I can learn everything and I can reinvent myself any time. And that’s why I started a tofu business
I started a tofu company when artisan was taking over. IE: Blue Bottle and CowGirl Creamery
You first start by making food and once your friends tell you it’s good and would buy it, you might have something
What made you feel confident about differentiated yourself: From the time we started Hobo, no one is able to make what we make
It’s mainly because our process was really hard and our brand was really new
Why did you decide to do hard tofu patties?: People liked it and you have to pasteurize it
Mapo Tofu
My Food Job Rocks: Some days are really hard but things are always different and I’m always learning
Renewal Mill (see episode 4): I met Clare when I was speaking at Harvard Business School. I mentioned that we have a waste product that we produce and Clare reached out to pursue that idea. That now became Hodo Foods
Regrained uses a distributed scale
Renewal Mill will use their technology to do other byproducts
How much Okara is produced?: It’s a 1:1 ratio of tofu to Okara. One pound of Soy beans should give you 1 lb of Okara
Why help out Renewal Mill?: Why not? It’s a business. It also helps our image
I wish we could talk about more things at Hodo Foods but we don’t have
Paul Shapiro – Business For Good
We generally treat all of our customers as partnerships. If they ask for something, we will try to innovate and help out
What advice would you give people who are feeling down in today’s economy?: Forget the current climate. To start a food buisness, the barriers remain the same. You have to go through brokers and distributors. Try and sell in different channels. Perishability is a huge deal. You don’t need a national brand to be successful. There are plenty of small, local brands who are doing amazing. Reach requires more money and more cost
In thisi climate, online is more critical than ever before. The shipping can kill us though
Bread SRSLY
Instacart, Imperfect, Sunbasket, Purple Carrot, etc
Frozen is actually more stable than Refriderator
Where can we find you for advice?: minh@hodofoods.com. You can bug me, but I don’t have a lot of patience dealing with common questions. I advise a few companies as well
I first interviewed Weber Stibolt in episode 92, when he was a Quality Assurance Specialist at Eight O Clock Coffee. A couple of years later, he’s now at one of the most talked-about food startups at the moment: Beyond Meat. The last interview we’ve had from Beyond Meat was episode 24 with one of their food engineers so it’s good to get an update on what’s happening there. So I ask Weber about his transition over there. From applying to the job, moving to the new town, and progressing through the ranks.
We talk a lot about one of our favorite programs in IFT, the Emerging Leader’s Network as we were both participants in it. Weber went a little bit farther and became a peer mentor.
Probably the best part of this interview was that Weber made his role by presenting a need and making a case. This is a great example that if you’re in the right company, and if you can identify a potential opportunity, you can actually carve out your own unique path.
Show Notes A year ago, I was working in coffee and I got an opportunity to work at Beyond Meat
Central Missouri
Emerging Leader’s Network – Weber and I were in it and Weber became a peer mentor for it
Emotional Intelligence
How do you learn Emotional Intelligence?: The firs step is to recognize it and use it as a tool to help you move forward
Did you seek this job or did you find it interesting: More the former. Coffee is a bit boring because it lacks a challenge. I wanted a better problem solving canvas. There wasn’t enough growth in my abilities.
Beyond Meat IPO
Was there a change when Beyond Meat went IPO?: Not really. The mission was the same.
What is the difference between measuring the quality of Beyond Meat versus the quality of coffee?: Surprisingly, sensory is still a huge part of my day
What notes do you look for?: On a flavor perspective, it’s fairly neutral. Nothing on the realm on pungent. Moisture and texture are important too. Oil is also important
Small changes can have a fairly big impact. Adding an extra lb of flavoring for example, will affect a lot.
What about raw material?: We actually are very happy with our pea protein lots. However, two different manufacturers can be totally different
PURIS – suppliers in Beyond Meat
Quality Systems Manager: Making paperwork digital
Kelly Wilson – VP of quality
Gallup Personality Test
SQF Conference guy about risk
IF I leave a beyond meat in the fridge, would it rot as regular meat?: Technically it’s less risky
Why Does Your Food Job Rock?: I’m doing so many cool things in Beyond Meat
Trends and technology: We spend a significant amount of money on R+D
Plant-based fried chicken in KFC is super convincing
It’s made of wheat and soy
What is one thing in the industry that you’re interested about?: Cell-cultured meat
Clean Meat by Paul Shapiro
My podcast case is politics and a few comedy podcasts like Mark Marron’s pocast
Any advice on switching roles?: Change Management is extremely important. Every single job has a change management component
Where can find we find you?: LinkedIn’s the best
With all that’s going on, will all the tension in the air, and with all the systemic issues that are being talked about, what if the main solution was to just have dinner with someone of a different perspective? After all, everyone is human and everyone eats and I felt the best way to understand someone is through a good dinner? Eric Adams, Borough President of Brooklyn, New York, believes that a simple dinner can solve a lot of our problems.
We’ve had this episode in the bag since March, as in right as everything was locking down, things have changed a lot and there’s no better time to launch it than now because it deals with a lot of issues that is currently affecting the United States. Eric’s had a tough life. Eric didn’t know he was going to be a politician but a terrible string of events changed his life. Eric wanted to be in the computer industry but after he was beaten by the police, he decided to be a police officer and now he’s the President of the Brooklyn Borough pushing a ton of initiatives to make Brooklyn better.
This interview is an inspiring example that no matter what your background is, or no matter what type of disadvantages you have going for you, you can strive to fix the problem. Eric brings a great perspective on finding big problems and using unique systems to solve them. One example Eric and I talk about in-depth, is the Breaking Bread, Building Bonds initiative. Another is how he reversed some serious health conditions by altering his diet.
Thanks to Andrew Noyes from the JUST Foods team for forwarding this opportunity.
If you want to hear more about Eric Adams, I highly suggest listening to two episodes from James Altucher. They go much more into Eric’s life and also gives a great glimpse of not only the life of Eric but how he’s trying to solve the problems that are happening.
More Podcasts on Eric Adams
James Altucher Ep 509 about Eric Adams' life in more detail
James Altucher Ep 596 The Current State of Things with Eric Adams
About Eric Adams
Borough President EricAdams is also extremely passionate about issues of food justice within the context of racial justice. Diet-related disparities particularly affect racial/ethnic minorities, and the Borough President's promotion of plant-based nutrition in communities of color is an essential tool to tackle these disparities.
Breaking Bread, Building Bonds is a new initiative from Brooklyn Borough President Eric Adams. There will be one hundred dinners across the city, with ten everyday people each from all various ethnicities, identities, and faiths. A particular emphasis will be placed on engaging young people in participating in these dinners, but most notably will involve New Yorkers who are not typical thought leaders or are otherwise significantly engaged in civic life. The goal is to use the tables to have different groups from all over the city sit down and learn from each other. These dinners, which will begin in the early part of 2020, will hopefully empower everyday voices to be new ambassadors of intersectional unity.
Show Notes How do you introduce yourself?: I use elected office to deal with crises
What’s your title?: Brooklyn Borough President. Brooklyn is the largest borough
You didn’t start out being a politician?: I was actually interested in computers
NBUF – Police Brutality
Why did you go form police officer to a politician?: When I started to dive into it, I found to realize that I have to fix policies and fix the system.
100 Blacks in Law Enforcement Who Care
When you were running for Senator, who were you, supporters?: Because I was an ex-cop, my relationships in the conservative part of the city did well.
What I learned through this journey, we don’t talk to each other so we decided to do a very cool dinner
Breaking Bread, Building Bonds Initiative
We started an initiative where we would have 100 dinners and have 10 people per dinner and just have people talk to each other. I don’t think people appreciate the lubricating value of the meal
How do you choose the people?: We have a link that sorts you out. We have the host get 3 people from 3 different backgrounds. No one can have the same background
We look at all backgrounds but we can get specific. For example, Blacks can be Caribbean and Jewish can be Hisidic
Can I have an example of a dinner you hosted?: We had 6 people from different South Asian communities. One of them was a Shik, another from Nepal, Punjab, Beijing, Mississippi etc. They explained their food, costumes, praying, and politics
How do you break the ice?: We all sit down on the table. We all say a little qquote that states that we will respect each other and not judge you.
Did you know 47% of the people in the Brooklyn area speak a second language
The students talked to people in China but never communicated with a black person
Reflection is powerful not only through external strife but even internal strive
Coronavirus was a game-changer and forced us to do a lot of reelecting
Wet Markets and Wuhan
Food Swamps
Food Deserts
Hydroponics
Meatless Mondays
How did you find the time to research the diet that made you re-evaluate your diet?: The first thing I did was believe.
When I had diabetes, I had a ton of medications and I would have popped a bunch of pills for the rest of my life
In 3 months, I fixed everything
At the heart of what I cut out, was Saturated Fat because it clogs your arteries. The biggest producer of saturated fat was meat
What do you eat now?: I explore a lot of spices because they do wonders to the body
I break my fast with a nice green smoothie, for dinner, lentil pasta with a simple sauce and tofu
Burlap and Barrel – Ori Zohar
How do people do Breaking bread, building bonds? Especially now where we’re in lockdown?: We are going virtual.
Brooklyn-USA.org to sign up for the Breaking Bread, Building Bonds
You can also email Eric at askeric@brooklynbp.nyc.gov
What do people serve at Breaking Bread, Building Bonds?: It’s so interesting to see what bread people associate with. All cultures have different bonds
Why do you love what you do?: If you give back to the universe, the universe gives back to you
Kris Theodorakos is the Business Development Manager at Webber Smith Associates, a firm that builds and designs manufacturing plants specifically for the food industry.
If you ever wanted to know what goes into planning actually building a facility, Kris gives a nice rundown on what you need to prepare, what you should consider, and some strategies on how to build them out.
Another topic we get to is career advice. Kris originally had a degree in communication, but when she started her masters in nutrition, found out about food science on the first day of class and switched over and the rest was history. Though she started out as a product developer for Nestle, she ended up with a pretty interesting career trajectory by getting involved in the Naturally Network and IFT.
Show Notes What is Webber Smith?: Engineering and Design firm that specializes in food industry buildings
What makes a good prospect for someone who wants to build food manufacturing facilities?: It’s a very long process, longer than usual.
What are the prerequisities for building a facility?: There’s a lot. Usually they need to have a feasibility study and runs through the whole gauntlet of requirements including ingredients, process and sanitation
It’s best to get a team of experts such as food science, design, and engineering
How long does it take?: We can do it for the year but it really depends on how you structure your plan, do you want to phase it instead of all at once, etc
What is the most common thing people are surprised about?: Cost because there’s so much to consider including floors and lighting. There are so many things that you have to look at.
Ghost Kitchens
Describe the Steps to get to where you are today?: My bachelors is actually in communication. My first job was at a natural foods co-op. I eventually got into human resources. I moved to Colorado and got a Nutrition degree. In my first class on food chemistry, I was introduced to Food Science
Christmas Vacation: The non-nutrative cereal schlak
My first food science job was at Nestle
Natural Development
We then moved to rural Pennsylvania because of my husband’s job. My husband owns a piece of land. My husband’s company partners with Webber Smith
How did you work on communication skills: Networking events and getting involved in them
Institute of Food Technologist Rocky Mountain Committee
Naturally Boulder
Alamo IFT
Naturally Austin
My Food Job Rocks: I love the variety of projects and seeing progress throughout the variety
Favorite trends and technology: Fermented beverages. I personally drink Kefir Water
What is the biggest challenge the food industry needs to face?: We have a long way to go with packaging
PACK Expo East
Round Pizza Box
PACK Expo West
Where do you find your information?: Food publications such as food engineering magazines or food safety magazines
google food engineering magazine.com
foodconsultants.com
foodmaster
private label manufacturing Expo
Do you have any advice for getting into the food industry?: Do your research and get involved in the food industry
Also, don’t shy away from Staffing Companies
Email: webbersmith.com or you can email me here: ktheodorakos@webbersmith.com
NOSH writer Carol Ortenberg captured a written article with Neal Gottlieb about how he had to shut Three Twins Ice Cream down after 15 years of being in business and I found the article (which now behind a paywall) very reflective.
So I got Neal on the show to talk about the really crunchy details about the direction of Three Twins Ice Cream. From its beginning in an ice cream shop, to raising money, to battling the brutal retail space. We talk about some really tactical stuff, but the ending is something that gives me a lot of hope. Not just for Neal, but for everyone.
This episode is a bonus episode because it doesn’t follow our regular format. There’s no script on this one, just going through the journey and talking to some key points. For those in the food business, I think it’s extremely useful information. Information that might help you in your food business such as financing debt versus equity, manufacturing decisions, and figuring out the retail space. I just wanted to capture Neal’s lessons while it’s still fresh in his head, and he did an amazing job being transparent and honest about his experience with his food business.
Show Notes NOSH article by Carol Ortenberg
How did you start Three Twins
I was once part of Finance for GAP Clothes
Peace Corps
Grew from a small ice cream shop to international brands
Ice Cream is hugely competitive. Most organic brands come and go Even line extension organic ice cream disappeared
Halo Top Effect – Big competitor took off and took a ton of shelf-space
When we started, we had a small ice cream shop and did everything in house
We built two factories: one in California and one in Wisconsin
The decision between co-packing and manufacturing yourself: Copackers are unreliable. For example, a soy yogurt copacker shut down completely. We only found two organic ice cream companies. Oregon Ice Cream (had a contract to not sell ice cream) and one that already shut down.
So it made more sense to manufacturing yourself
How did you raise money?:
Until the factory, friends and family round
When you have a good product, high growth, and a charismatic founder, it can work out
Should you get investment?: You probably have to.
Our big mistake is that we focused too much on growth
On raising, you can either raise equity or debt, the issue with debt is that it has to pay back first
Convertible Note – most food companies do this so the investors mitigate risk
Before the pandemic, people-focused all on growth
Krave Jerky multiple 6x sale hyped up grocery
Krave sold back to John Sebastiani
The selling dynamic reflected a lot on the natural food sector. It’s easy for a big legacy company to buy out the competition even if the company isn’t doing well internally
Use the money to either decrease overhead or increase margins
What were the margin killers for Three Twins Ice Cream?: Organic cream is very expensive. At the top, vanilla was over $500 dollars/gallon
Also, grocery discount structures and slotting fees really killed us
Broker Fees
What is your opinion on the retail cold chain?: It’s a necessary evil. UNFI probably makes a razor-thin margin
How can you optimize the retail situation?: Offer something unique (your product) and optimize your margins
On line extensions – How can you tell about cannibalization?: We launched two line connections such as bigger tubs and higher protein. Initially, these SKUs took our shelf-space which lead to less brand facing opportunities
Advice for Food Entrepreneurs: Back up and figure out why your brand is special and that people will spend money on
Find people who have recent food experience in your board of advisors
It’s one thing to have smart people in your team, but you need relevant people
How did you reflect on this event?: It’s actually refreshing to look forward again. I’ve been extremely lucky to have opportunities.
The journey is the reward
You can find Neal here
Also: did you know Neal was in survivor?
Blake Thomas, the founder of Tiny House Coffee Roasters, was one of my first contacts in Austin, Texas and I had a lot of fun getting to know him and drinking his coffee every day when I was working at WeWork. Blake’s story is super impressive and he works really hard at his job.
Learn how Blake jumped on board selling coffee during the end of his Peace Corps stint and how he built up a nice little coffee company in Austin.
One of the biggest growth opportunities that Blake was able to get was working with the regional team at WeWork to supply his coffee into their offices. The business relationship was so good, that Blake was able to open a coffee shop at a WeWork location on Barton Springs Road.
We also get Blake’s perspective on how he’s handling on the pandemic and it’s really tough, but Blake is using his time wisely by innovating new drinks so he can adapt in trying times. The good news, is that this isn’t the first time Blake had to innovate on the fly.
Show Notes How did you start Tinyhouse?: Through the Peace Corps. After my stint, I got going
Peace Corps
Farm Gate
Import Service
Anthem Coffee Imports: They do financing and they are very good partners
Surprisingly, a lot of farms will have social media platforms and will reach out to us directly
WeWork Barton Springs location
Cold Brew Coffee
COO FairTrade America – Bryan Lew Interview
Thirst- Charity Water Book by Scott Harrison
HEB
PPP Loan- work with a local banker and a banker who cares
Virtual Tip Jars (generally a venmo code)
GoFundMe Tipping Program
Do you think coffee will change in the pandemic?: Yes, DTC coffee will work. Austin coffeehouses are already doing
Tea
Any advice for food business?: Really dig into the “why” of your product
Clean Cause
22 Immutable Laws of Marketing
You Miss 100% of shots you don’t take
tinyhousecoffeeroasters.com
We deliver!
blake@tinyhousecoffeeroasters.com
Whenever I move to a new city, I try and contact the local IFT section in the area and connect with them saying I’m a new food scientist looking to get involved. Natalie Roesler, the VP of Surlean Foods and the section leader at Alamo IFT welcomed me with open arms. Actually, everyone in the Austin Texas area is well connected and super welcoming. It’s one of the friendliest places I’ve ever been to.
So to return the favor, I interviewed Natalie. Though there are tons of amazing lessons in this interview, a lot of the episode is about working with people empathetically and efficiently. You can tell Nathalie is really passionate about understanding how to really make people happy in the workplace and how focusing on people’s happiness can actually allow you to innovate faster as a company.
This episode was recorded right before everything started to shut down, but a lot of the forecasting here is still pretty on point and it’s always funny to see what still holds during this time.
About Natalie Natalie currently serves as the Vice President of Innovation for Surlean Foods in San Antonio, TX. She has a bachelor’s degree in food science and technology from the University of Nebraska - Lincoln and a master’s in business administration from the University of Wisconsin – Oshkosh. She has been in the food industry since 2002 in progressive roles within the field of research and development. During this time, she has played a leadership role in innovation process and product design across a variety of channels and product types. Channels include national accounts, food service, retail, club store, K-12 schools and college and universities.
In addition to Natalie’s technical experience she is passionate about building mutual trust and respect to enable high performing individual contributors and teams. Because of this collaborative nature and leadership style she has been able to unite departments and impact overall organizational culture.
Natalie has been a member of the Institute of Food Technologists (IFT) since 2002 serving as an IFT Ambassador and assisting students and entrepreneurs in answering questions within the field of food science. She also serves as the Chair Elect for the Alamo Section of IFT, bringing relevant educational content and networking opportunities to regional members. In addition to IFT, Natalie is a member of the Women’s Foodservice Forum and serves as a volunteer at the Bulverde Area Humane Society in the San Antonio area.
Show Notes What do you tell people what you do for a living?: I get to work with chefs and scientists that make products that are in restaurants everywhere
Official Job Title: VP of Innovation at Surlean Foods
What products do you make?: Kettle cooked products and also patties
History of Surlean foods: We’re a spin-off company in the ground meat industry
Can you describe the steps it took to get to where you are today?: I got my foot in the door by being a technician. After 5 years, I went back for my MBA at the University of Wisconsin.
What don’t scientists think about?: Most scientists don’t understand the marketing and sales part of a business which hampers the possibilities of innovation. There’s always a middle ground. Always ask more questions.
How do you buy equipment?: You can actually lease equipment, borrow it, or get a floor model. With equipment, it’s not marked up a ton. There are options.
What does an MBA give you?: It gives you a firm understanding of everyone’s job and department. It allows you to put yourself in their shoes. It makes you less defensive and more understanding
How did you find what you’re good at?: I wanted to be a chef or a realtor but I had the opportunity to get a four year degree. I went to a camp in the University of Nebraska and found the food science department.
First job: Senior Lab Technician in Wisconsin
South Eastern Mills
High-Performance Workplace
My passion came from how to be good with people
A high-performance workplace is mainly about culture. It brings up positives and eliminates negativity.
Tagline: Feeding people like family
You’ve moved a lot: Nebraska, Wisconsin, Georgia, and now San Antonio
Moving for opportunity is really personal. If you have the right opportunity
American Food Innovate Summit: I was a speaker there and I talked about high performance innovation
My Food Job Rocks: I get to work with a lot of great people. We’re feeding people, people have to eat and it’s a stable industry
We collaborate with restaurants a lot because the QSR’s have a better understanding of their brand
What is the benefit from copacker innovation?: more minds, bigger ideas
What trends are you looking for in your innovation?: plant-based foods and high tech plant-based foods
Freakanomics – Impossible Foods
The Wizard and the Prophet
Biggest Challenge the food industry needs to face?: Individual Packaging and sustainable packaging
Has this affected your business?: Yes, our customers have made commitments to packaging
We’re making small increments and I think it will accelerate
Doe sit matter that face companies are pushing sustainable packaging?: Yes, actually, Styrofoam cups are not as popular anymore
What is one thing in the food industry you’d like to know more about?: Learning more about the cell-based meat area.
Paul Shapiro’s book Clean Meat
How did you get into food?: Food Network, Emeril but especially Alton Brown. Dr. Susan Braska
IFT
Alamo IFT
What books do you repeatedly read?: The Secret by Rhonda Byrn. It helps you get out of your own way
Book of the Five Rings
Who Moved My Cheese?
Five Dysfunctions of a Team
Do you have any advice on how to succeed in the industry?: Find what you’re good at and what you can do in which no one else can do. It can take 5-6 years.
Today's episode is with Jaime Snydel, Founder of Simplified Superfoods. A direct to consumer smoothie pack business where you can enjoy a delicious smoothly with just ice, fresh fruit, and a pack of Simplified Superfoods.
After the pandemic hit, I started to post in a few food startup groups if they’d like to be interviewed. It was my impulsive way of giving back. My Food Job Rocks now does have a bit of a barrier of entry just because I get so many PR inquiries so this was an opportunity to ask businesses who might not have made it, about what’s going on in their world. So I have a couple of interviews where I talk to businesses that are a bit new and interview them. This is one of them and I learned a ton from this. I think it’s always refreshing interviewing people who’ve just started because the idea of how they started and what resources they use is just so fresh in their head.
One of the most valuable things in this interview is where Jaime talks about her time in the Hatchery, one of Chicago’s best food incubators. If you’re thinking of starting a food business, you might want to think of looking into resources such as this one. This episode was also recorded about 3 weeks ago so Jaime tells her side of how the pandemic is affecting her business.
Sponsor for the Episode: WeStock Grocery is changing daily due to the current environment and we know it is an uncertain time for your brand. At WeStock we are working to help our brand partners continue to grow even now. WeStock streamlines the request process providing your brand with consistent retail leads and gives you the insights needed to grow your business. Learn more at WeStock.io and use promo code MyFoodJobRocks for 25% off your first year.
Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I make smoothies
We sell sachets and bulk bags that have all the powders
How do you know about health?: Education is powerful. What I eat helped me get out of the hospital multiple times
Mark Hymen
When did you start to be an entrepreneur?: I started in Trunk Club based in Chicago. After it got bought out, I didn’t know what to do next.
People started to ask me about smoothies so I started making smoothies
The Hatchery - Incubator
Fancy Food Show
How to Start a Food Buisness – Hatchery
Worboy’s Design in Denver
My Food Job Rocks: When you’re small, you can interact with the people who buy your product and I feel like it’s important. The community of people in food is always willing to help|
How are you dealing with the pandemic?: It doesn’t affect me too much
What trends are popping up iin your sales?: Immunity
How do you make a peanut butter and jelly smoothie?: Chia/Hemp, Almond Milk, Spnaich, Frozen Strawberries, Peanutbutter
For Spinach: Steam first, then freeze
Vitamix
Ninja
What is one piece of advice for someone who wants to start a food business? : Everyone in this space is a copetitor not a competitor
Instagram: @simplified_superfoods
Jaime@simplifiedsuperfoods.com
After the pandemic hit, I started to post in a few food startup groups if they’d like to be interviewed. It was my impulsive way of giving back. My Food Job Rocks now does have a bit of a barrier of entry just because I get so many PR inquiries so this was an opportunity to ask businesses who might not have made it, about what’s going on in their world. So I have a couple of interviews where I talk to businesses that are a bit new and interview them. This is one of them and I learned a ton from this. I think it’s always refreshing interviewing people who’ve just started because the idea of how they started and what resources they use is just so fresh in their heads.
Today we have Michael Mitchell, from Acari Fish. This is a bit of a short episode but it brings some interesting perspectives. How do you turn trash into treasure? In this case, Michael shares with me the devil fish of Mexico and how he found an opportunity to turn it into Jerky. Properly named, El Diablito Jerky. I also found it fascinating the global political confusion when it comes to selling catfish products.
Enjoy!
Sponsor for the Episode: WeStock Grocery is changing daily due to the current environment and we know it is an uncertain time for your brand. At WeStock we are working to help our brand partners continue to grow even now. WeStock streamlines the request process providing your brand with consistent retail leads and gives you the insights needed to grow your business. Learn more at WeStock.io and use promo code MyFoodJobRocks for 25% off your first year.
Show Notes El Diablito Jerky
Armored Catfish
Big Ideas Social Venture Competition
Global Social Venture Competition
Vietnamese Catfish
FDA controls all seafood
USDA actually controls catfish
How did the pandemic affect your sales?: It canceled sales plans usch as demos but luckily we have a shelf-stable products
We're also trying influencer channels: We’re testing keto/gluten-free fitness influencers
What advice would you give someone in the CPG industry?: Keep battling. There’s a lot of challenges. The community for the Startup CPG community is extremely well-connected
Naturally Network Webinars
Acarifrish.com
Follow us on Instagram and Canada
Article at the end of the episode
Sari Kimbell is a food business consultant who helps people from the idea stage to getting into retail channels. She runs the website, food business success.
Sari's experience being a broker at Whole Foods and running a commissary kitchen makes her an expert in understanding the challenges and needs to starting a food business so I ask her some pretty real questions.
I try to ask super blunt question like how much money do you need to start and Sari does an excellent job really honing in on the endgame, or goal.
We take a dive deep into maximizing margins before even launching your product, sell sheets and price sheets and how to use them properly, and things like that.
A disclaimer is that this interview is before the pandemic and we talk about ecommerce! Though the game has changed, I think Sari’s advice is still very valid. Perhaps the only outdated thing is something I’ve said. There’s a comment that I don’t buy food online and IT’S STILL TRUE. I might have bought maybe a couple of food items from Amazon, but that’s all.
If you want to know more about Sari’s offerings, check out our shownotes for this episode
About Sari Sari Kimbell has held just about every position in the CPG food industry from grocery buyer to selling local produce wholesale into stores, running a commissary kitchen to starting her own food business and helping food brands get off the shelves as the Marketing Director at Whole Foods Market.
In 2015 she launched Sari Kimbell Consulting with a mission to help packaged food and beverage entrepreneurs start and scale profitable businesses. When she isn’t working on pricing and projection spreadsheets or go-to-market strategies, her passion is to help the “I just have an idea” entrepreneurs navigate the tricky food industry. This includes a number of women and English as a second language entrepreneurs wanting to bring their delicious ideas to life.
As a consultant at her local Small Business Development Center, Sari explored their pain points and built up a bank of resources for those who were committed to bootstrapping their business (ie: figuring it out themselves). Her goal is to help more startups launch and scale up, and in 2019 Sari introduced Food Business Success™ that provides online courses and accelerators that combine self-directed learning with one-on-one business strategy sessions or group calls to answer specific questions and provide accountability to help this early stage entrepreneur.
Food Business Success has a ton of great resources you should check out if you're considering starting a food business. Including a Free Masterclass for Farmer’s markets and a 21 week accelerator program.
Sponsor for the Episode: WeStock Grocery is changing daily due to the current environment and we know it is an uncertain time for your brand. At WeStock we are working to help our brand partners continue to grow even now. WeStock streamlines the request process providing your brand with consistent retail leads and gives you the insights needed to grow your business. Learn more at WeStock.io and use promo code MyFoodJobRocks for 25% off your first year.
Show Notes Alli Ball Consulting
We’re similar but we have different niches. Sari focuses before you start, Ali is later in the game
What's your history?: I was a whole foods market buyer, vendor onboarding. I found my passion to help really early stage entrepreneurs. I then managed a commissary kitchen
Food Business Success
What would you tell someone who has an idea?: Really focus on why you want to do it. Do you really have a deep drive or conviction of doing this?
What should your budget be in starting a food business?: Depends on the goal. Farmers market or national push?
Cottage Food Laws
Questions to ask: What’s your launch strategy?
Avery Labels
Online Labels.com
Uline Packaging
Do you have any success stories on people working in stores?: You kind of see what people are made of. You have to plan well in advanced for those capital needs.
Numbers don’t lie. They hurt, but they don’t lie.
I have a Pricing for Profitability course
COGS – Cost of Goods
For workshops, I generally throw a number on when you should pay yourself: $250,000 dollars. People are aghast when you hear the numbers.
Unfortunately, profitability is small competition is high
How do you convince a store how to take on your product?: What’s in it for your buyer?
Sell Sheets – a professional sell sheet is super important
It usually takes 9-12 months for a buyer to re-evaluate a category in a big store
Sell-sheet
Price sheet
Online Retail Market
Goldbelly
Bubble
Thrive Market
People generally don’t buy from people’s websites. When was the last time you do? (answer for me is never)
Wholesale:
FAIR and Hubba
Expo West was canceled
When should you go to a trade show?: Go beforehand and walk it. Most food shows have the same structure
Eat Colorado Food Show
Some tricks: Have a private party in a suite or a booth
Connections in the industry are also super important. Not just buyers
For more awesome content
Food Business SuccessOr Sari Kimbell Consulting
Youtube Channel
Instagram @FoodBizSuccess
For those of you who don’t know Gary Nowacki, he built TraceGains, a very popular supply chain management software that allows you to digitize your documentation. For those of you in product development, you can see how useful this is. But TraceGains does so much more than just digitize paperwork, it’s a network, so it becomes valuable when it comes to understanding how to navigate through the pandemic. You’ll learn a lot more about TraceGains during this interview.
Learn about how Gary found the opportunity of digitizing the spec sheets, about how Gary transitioned from programmer to Sales Manager, and also some sage career advice on how to find what you’re good at. It’s more about doing something than saying something.
Also note, My Food Job Rocks has had several collaboration opportunities with TraceGains. I was a guest on Gary’s own podcast where he interviews experts in the food industry, I’ve had the VP of marketing Mark Simony, and we've collaborated on several guest posts.
Collaborations with TraceGains Adam Yee on Gary’s podcast – CtoC podcast
VP of Marketing - Mark Simony on My Food Job Rocks
Blog Post - The Seeds Have Been Planted For Meat and Dairy Alternatives
Blog Post - The Five Biggest Mistakes in Product Development
Blog Post - Sustainability is Here to Stay
Blog Post - Consumers Support Stronger Supplement Regulations
Blog Post - Top Five Food and Beverage Trends for the New Year
Show Notes What is TraceGains?: We’re a software company and connect ingredient and packaging suppliers. We are supply chain management software and we’re increasingly expanding our platform.
Before TraceGains, people were using faxes, emails, etc. Now, everything is digital and we found an opportunity there
Why did you look into food? Was that your industry?: I was in the ERP/shipping tracking business and most of my clients were food. We felt the world needed supply chain trading
When did you know that you were gaining feedback: consistent praise that their product solved a lot of problems.
Crossing the Chasm book
Early Adopters
David Benzaquean – Ocean Hugger Foods
Sushi
Best chicken nugget on Food Network - plant-based hybrid nuggets
Barry Nalebuff – Honest Tea co-founder
Seth Goldman
Mission in a bottle
Why Does Your Food Job Rocks?: I really like to build things. If you want to build something, you need to make something truly exciting and can build things in a unique way.
What about Pandemic stuff?:
We did a survey with our customer base. We asked how this pandemic affects your business
18% of our customers believe this is neutral
11% have a negative effect
71% has a positive effect
The negative effect affects companies in food service and selling B2B significantly
Small Companies are doing pretty fine but startups who just started might be getting crushed.
Some small companies are getting 600x orders but the small companies can’t really fulfill the order.
Elaine Watson article about data and plant-based products
Impossible Foods Recent Raise
It’s always good to have a job in food because people have to eat
Helen Timothy
We acquired a company in the dietary supplement space and I’ve been getting a lot of media inquiries about that
Health Notes
What you’re Feeling is Grief
This is a Human Tragedy
What advice would you give people in the food industry?: Really reflect how consumer behavior has changed. Look at your stock and evaluate
Where can we find you?
Tracegains.com
My podcast is called CtoC or Conception to Creation
email me: gary.nowacki@tracegains.com
Today we have Christine Rico, the consulting CFO for CFO on Speed Dial equips business owners and entrepreneurs with the accounting and financial strategies needed to maximize both profit and social impact.
We dive into what loans are good and what loans are bad and how to really think about it. You’ll learn some cool resources like the Small Business Development Centers, or KIVA, or what a bridge loan is.
We also talk a lot about Business Plans and current events. How did Christine spend time with her clients during the great shutdown in New York? Though this episode was recorded a week ago, I’ve asked Christine to give me an update today. So if you’re a small business struggling in this environment, stay toward the end.
We frontload this episode with the strategies first, and then learn a bit more about Christine!
About Christine Christine Rico is a financial consultant, business growth expert and social entrepreneur who got her start in financial management while keeping the books for Cooperative Home Care Associates in the Bronx, NY more than 20 years ago. (Cooperative was then a startup and is now the country’s largest worker-owned business)
At CFO on Speeddial, Christine & her team help business owners set and reach financial goals and build companies that are making a positive social impact on their communities with a focus on healthy, local and sustainable food products.
To address the sudden shift in business due to the Corona Virus, CFO on Speeddial is focused on business resilience: the pivot points, cash needs and overall strategies business owners can use to adapt, survive and thrive in 2020 and beyond. Christine is also co-Chair of the board of Slow Money NYC and a mentor in the Food Future Co accelerator.
Show Notes #OMGCPG Facebook Group
When someone asks what you do, what do you tell them in a sentence or less?: I help the finances of many food companies
What is the million dollar mark?: It’s an arbitrary number but with the margins of the industry, it’s hard to afford a deep level of financial support earlier than that
My pricing should be around 2% or less of your revenue
How does a CFO help a business?: We see
Profit First professionals group
Mike McCallowitz
What are the most common pitfalls for a balance sheet?: Usually excessive debt (credit card, accounts payable, bank debt)
Some debt is good debt
An example is a loan versus a salesperson
Bridge Loan
Stimulus Bill
Bad loans are generally NOT transparent
Good Loan Sources: KIVA a nonprofit social enterprise lender
SBA Loans can take a long time (Small Business Development Centers help a lot)
Before you think about finance, work on your business model
5 financial fundamentals
Figure out your business plan first then match the money to the model
Timeframe, scope, and what you’re building is very important
No Business Plan Survives First Contact
Business Canvas
How many people get Forecasting wrong?: Everyone. For us, we have to take 6-8weeks to make a model fit for you
SLOW Money
Biggest thing to cut in a recession: salaries and rent payments
Figure out February and March weekly expenses and go from there
Communicate with your loan people
Look at the biggest number you got and make it smaller
Four and Twenty Black Birds
Carlitos Cocina (Vending Machine)
Bodegas are still running because they still have food
Korean Markets (Corner Vegetable Stores) are also stocked
Bodega tech company gets ousted
My Food Job Rocks: I love the diversity of clients
Where can we find you? CFOonSpeedDial.com
We have returning guest Cesare Varallo, an Italian lawyer who is the global advisor on food safety, food labeling, and food regulatory issues talk about what's happening right now. More specifically, he’s a crisis consultant for food and one would say we’re in a crisis. I wanted his perspective on the pandemic because well, he’s in Italy, and also because Cesare interacts with so many global players.
Though I learn a bit about what’s happening in Italy, for my own curiosity, this episode shines from a systems point of view. When the pandemic happens, what are the chain reactions that happen> And how many are driven by fear? We dive into that and it’s quite interesting.
A quick disclaimer is that neither of us are experts on COVID from a health perspective so our point of view is just our observations. Please do your part in researching things in terms of news of the pandemic. This is considered a piece of knowledge, specifically, economically.
Enjoy and stay safe out there.
General Topics Include -How are you?
-How is Italy?
-How is it affecting businesses?
-How is it affecting food supply chain?
-How is it affecting exports?
-How is it affecting food safety?
-What are companies doing?
-Ecommerce and remote work perspectives
Show Notes Bloomberg article
Where do you get your information?: I usually read financial data to get more economic perspectives
Financial Times
Guardian
I try to get the news from all the angles
I read a ton of studies about COVID-19
Cesare’s LinkedIn profile
This is a crossover episode
Don Schaffner and Ben Chapman, host of the Food Safety Talk Podcast have both been busy doing interviews about well, COVID-19. Everyone from popular national news, to local news, to celebrity chefs are asking about how coronavirus will affect food. Mainly, can it survive on food in any way, shape or form? Don and ben tell us what they’ve found. Ideally, the lessons for this episode is how you can make informed decisions using science.
I’m really glad they both took the time to do this episode with me. I ask them a lot of questions on what’s happening right now as I feel they are one of the most knowledgable food industry experts on the topic. So questions like who we should follow and what are the best practices to be comfortable about it, are all answered in this podcast.
A disclaimer, if you’re never heard of the Food Safety Talk podcast, take a listen. We have a lot of their energy in this podcast. Mainly the fact that they sometimes go off really funny tangents. If you want to get to my questions, go to minute 33:00. If you enjoy Food Safety Talk, I left 30 minutes of familiar content in the beginning.
We’ll be having a few more COVID-19 episodes in the near future. I think it’s a very important topic right now and the best I can do in this situation is to share as many perspectives as possible.
Show Notes * Bruce Springsteen Lyrics database : My hometown
-
TWiV 592: Coronavirus update - dangerous curve ahead | This Week in Virology
-
COVID-19 teaches us "We all live on a yellow submarine" | Marler Blog
-
List N: Disinfectants for Use Against SARS-CoV-2 | Pesticide Registration | US EPA
-
A Frantic Few Days for Restaurants Is Only the Beginning - The New York Times
-
https://foodsafety.ces.ncsu.edu/wp-content/uploads/2020/03/Retail-FAQ_COVID-19_031520.pdf?fwd=no
I was first introduced to Burlap and Barrel when my friend Phil Saneski told me about them at MISTA. All the way in California. The next time I heard of them, I met Ori sitting down working at the WeWork Food Labs in New York, when I was doing my orientation. We chatted, knew a few common friends, and then he invited me to a Rabobank mixer.
So if you’ve noticed a pattern with our entrepreneurial guests, the best way to get on the show is to know someone I think is cool, meet me in person, and take me out to drinks.
Joking aside, Ori is a wealth of knowledge and I didn’t even know he built and sold a mortgage company! He used this experience to really shape Burlap and Barrel and with his cofounder Ethan, they make an unstoppable team with a variety of unique products.
If you go to Burlapandbarrel.com, you’ll see a variety of spices you’ve probably never heard like Urfa Chili or ground Black Lime. As you’ll see in the episode, Ori took a lot of care in crafting the site to be as user friendly as possible.
Plenty of tips and tricks in this one. Enjoy!
About Ori Ori is a social entrepreneur and the co-founder of Burlap & Barrel, where he leads the company's US operations and finances, as well as eCommerce and retailer relationships.
Ori's family moved to Baltimore, Maryland from Israel when he was 5 years old. He developed a love of all things food as a kid, learning to cook Middle Eastern and Mediterranean dishes from his parents.
Ever enterprising, Ori's entrepreneurial journey started in his teens, when he started a business (poorly) DJ'ing parties. Ori first teamed up with Ethan to start Guerrilla Ice Cream, an activist ice cream cart that received a frenzy of media attention, in 2010.
A few years later, he launched Sindeo, a venture-backed mortgage company that provided home loans in an open and transparent way. Sindeo raised $32m, helped its customers secure more than $500m in home loans, and had record-breaking customer satisfaction scores. Ori took the startup from idea through acquisition.
Show Notes MISTA
WeWork Food Lab
Burlap and Barrel – single origin spice company that helps farmers
My cofounder, Ethan, was a chef in New York and worked as relief in Afghanistan. He found spices in Afghan and brought them back and people loved it
Guerilla Ice Cream
We bring our spices from farmers in 12 countries
Ethan does operations and professional cooking, Ori is the operation and home cook
How did you get to where you are today?
I grew up in Maryland and went to the University of Maryland. I studied business.
I started small and goofy entrepreneur projects
I worked in the big ad agencies after that
I learned how did people like Applebees and Six Flags marketed at scale
Before Burlap and Barrel and after Guerilla Ice Cream, I had a mortgage company that raised over $30 million dollars. However, it was such a chaotic journey.
Ethan approached me beforehand but I had to sell the mortgage company but he prepared for me
What type of tweaks did you make?: A ton. Mainly optimizing Ecommerce
Once we got press (that was basically this is Burlap and Barrel) our site exploded
Once we asked our customers who they were, we found our demographic
My Food Job Rocks: The more we do what we do, the more our spices go around the world
Chef Ottolenghi is a gift: He wrote a ton of books and included our spices in our books
How do you delight your customers?: We really care about our customers and are transparent when things are slow or if we have something special
What do you want to learn about?: How do we hop on the trends that current buyers are forecasting?
Do you read any business books that have helped you?
The Hard Thing and Hard Things
The Lean Startup
Facebook group: #OMGCPG
Surprisingly, there’s a whole community of food entrepreneurs who have their own problems
More importantly, everyone is helpful in the industry
For scrappy entrepreneurship, you have to cover your weak points. Doesn’t have to be experts, but friends and family
You might not have heard of Curion Insights. That’s because their job is to help big fortune 500 companies innovate. A lot the top food companies can get stuck in a rut and need services like Curion to test things using methods like sensory testing and category reviews.
Keren Novack herself has an interesting background and uses her psychology degree often as she climbed up the career ladder to be a VP of Curion.
We also go through an interesting section about the challenges new and innovative CPG products have when it comes to competing in the store. Also, we get a sneak peek on one of the hottest potential trends and how big companies are looking at it: Sustainable Packaging.
Enjoy!
About Keren Keren takes complex research initiatives at all stages of the project life cycle and utilizes a research-based psychology background to apply an insightful understanding of consumer behavior behind perception. Prior to joining Curion Keren worked for L’Oreal USA as a Sensory Research Scientist. Her 12 years of sensory & consumer insights experience includes food, beverage, and personal care. She is also a trained QDA panel moderator. Keren received her B.A. from Franklin and Marshall College in Psychology and holds a Certificate of Sensory & Consumer Science from UC Davis.
Show Notes
What do you do for a living?: Market research
Why do big companies ask Curion for help?: Big companies have biases and we help them navigate swiftly
It takes a huge amount of resources and big companies can’t move fast. Even changing one thing can take a while
New target markets make it much harder for big companies to innovate. Disruptors can get there fast, but big companies can’t.
How do you guys do sensory tests?: We usually have the client come to us
QDA Panels
We have facilities in New York, Dallas, Chicago, the Bay Area, etc
How much do you inform them?: Really depends. We work with everyone and some people know the tests and some people don’t
How did you get to where you are today?: I’m a psychology major
Franklin and Marshall College
After college, where did you go?: I was applying to everything
I found a job at L’oreal and it fits me perfectly
Curion has grown a ton thanks to new leadership
Herb Stone and Joel Sydel
Food Science and Psychology is amazingly important
How do you feel people with Psych degrees can feel more competent in the food industry? You have to live and breathe it and be in a company who supports it.
My Food Job Rocks: I get to be in a company that embraces change
Biggest trends: Plant-based with a focus on sustainability and nutrition. I think it’s a bit blown out of proportion
CBD is rising too but we don’t really know where it’s going
Are there any insights on how trends can be sustained?: The new millennials/Gen Z latches on to trends and rides them swiftly
I don’t know if we’ll ever have a legacy brand anymore because there are so many new trends
Are these new products going to be around in 20 years?
The End of CPG (White label article)
For grocery shopping, it’s so hard to choose and try new products
The rise of online shopping
People, especially families, have a static list and it doesn’t change
Companies have to rely on word of mouth
What is the biggest challenge the food industry needs to taste?: We need to feed a lot of people. How do we make sustainable products? I think we can do better in waste and sustainability
A lot of companies are actually focusing on sustainable packaging
Anyone inspired you to get into food?: I fell into food but on the daily, people inspire me everyday
What type of news do you consume?: Food Navigator
Food Dive
In general, people send me interesting things
Do you have any advice for anyone to be in the food industry?: What do you want to do in the food industry? There’s so many options. Internships or trials are the best way to know about a job
Where can we find you for advice?: email is best knovak@curioninsights.com
LinkedIn works too
We’re introducing something called the Pantry Podcasts, which is basically an analogy that these podcasts, like your pantry items, are practically timeless but eventually, you have to create something with them! Don’t think of this as year-old pasta, but rather that special bottle of bourbon you’ll open on special occasions or perhaps to reward yourself from surviving the tough period we’re all going through now. These interviews are timeless and get better with age.
This was recorded a little bit less than a year ago back when I was planning another podcast but life changes and I just have been swarmed. During my time trying to make a new podcast, I had a ton of really amazing guests, but I didn’t have the capacity to make another, short-form podcasts.
You’ll hear clapping in the background because I do this face to face at Food Funded, an amazing Entrepreneur and Investor Fair. I actually went to my first one to meet Paul and Joanna, the founders of Better Meat Co for the first time. The second time, I had a blast doing these interviews. The next one is on June 4th. I wonder what will happen again?
Thank you, Cynthia Maxey, who is a super-connector of the food industry in the Bay Area, for introducing me to these amazing guests and letting me use her space to share these people’s stories.
Our first guest is Jon Sebastiani, I don’t think he needs any introduction. A pioneer of the natural food movement, he founded Krave Jerky, sold it to Hershey, and then started Sonoma Brands which has Smashmallow, Guayaki, and Dang Foods.
Here you’ll learn how and why Sonoma invests in really cool brands. It’s more than just growth.
Sonoma Brands
Krave Jerky
Why would a candy company want to be a Jerky Company?
What was the hardest part of Krave?: the first 2.5 years of not knowing if we had something
Was the growth of Krave gradual or exponential?: I was at the right place and the right time and the consumer was ready
What do you look for in the companies you invest?: We want to understand the product fits into a need case.
What food trends are exciting right now?: Actually everything. There are consumers who are always looking for premium products
Why are you at Food Funded?: At Food Funded, I met some awesome people at the beginning and I want to give back
What advice would you give someone who has an idea but is scared to share it?: Do a small MVP and see who buys it
Will Rosenzweig is the Faculty Co-Chair at Berkeley Haas Center for Responsible Business
Will has a great track record, just look at his resume. After founding the company, Republic of Tea, he then became a VP of Odwalla, holds a ton of leadership positions, and is just an all around good guy.
Also, fun fact, I thought Will reminded me of Seth Godin and Seth Godin actually has a class about Food with Will! It’s called The Business of Food Workshop. Small world.
I inherited a class by Alice Waters and Michael Pollen
I also teach a social entrepreneur course on food innovation
Berkeley Food Institute
Transforming Food Systems Graduate Certificate
Revolution Foods
Republic of Tea – How an Idea Becomes a Business
What do you teach your students?: We usually teach how to think and try to guide your moral compass
Then we teach you how to become a systems thinker
Edible Ed Class on youtube
Edible School Yard Project
Edible Education 101
How do you choose a problem?: Generally, the problem will find you and you will try and find a solution
Design Thinking Toolkit
Sam Kass
Food investing has changed. You can raise money on an idea. Before you had to prove your worth
What brings you to Food Funded?: I’m a big fan
Regenerative Agriculture
Mission Chinese
Full Belly Farms
Regenerative Agriculture is to restore the land and that’s through the soil
What do you recommend for someone to start something?: Enroll a list of advisors
You have to be credible
You need passion, credibility and tenacity
Prototype, test and iterate
Today we interview David Chan, Watter Resource Control Engineer by day, and creator of Nichijou Ramen by night!
So before I got a full-time job at WeWork, I was thinking of launching a new podcast that was a lot less in formality and structure. Now, I don’t have the time, but I have a bunch of interviews that are amazing, but aren’t the common My Food Job Rocks structure. However, they are all super valuable, and I always think: would this ruin My Food Job Rock’s consistency? But then I think about the fact that this is my platform and I can do whatever I want. So You’ll find more experimental podcasts from old interviews in the future.
I met David through an after-work group called Side Hustle Wednesday and we connected instantly because of our weird love of food. David is actually a civil engineer but he is obsessed with ramen. So the question is always “well, is he going to go full time into ramen?” And the answer is, you don’t have to!
You don’t have to go all in to showcase your passion and that’s what I wanted to capture with David. You can have a perfectly fine high paying job and work on your craft. This is what I did with podcasting and my life is more fulfilling because of it.
So not only how you’ll learn how to improve your passionate craft, but also tips on being yelp elite, social media strategies, and a lot of cool facts about ramen!
Thank you to Jenise Vu for connecting us through her group Side Hustle Wednesday in Sacramento!
Enjoy!
Show Notes @nichijou.ramen
Yelp Elite
UC Davis
Buca De Bepo
My Sister introduced me to ramen
Reddit Ramen
Ramenheads
Serious Eats
Food Labs
VP of Sun Noodle Kenshiro
Ramen Lab Restaurant
Social Media Strategies: Follow the right people, post consistently, own the market
Shio Ramen – pure ramen
Miso ramen – miso ramen
I’ve done popups at New York, Portland and California
Derek Siverrs
Franks Kafka
Ryujin and Raijin in Sacramento
Favorite Ramen: In Japan Motonashi Karoke
Nichijou.net
What’s next? More about techniques. For example. Bowl physics
5 components of ramen
Soup
Noodles
Tare (seasoning)
Oil
Toppings
Always Serve Yourself First
2 Tablespoons of Salt
Alison Montford is the founder of Ends and Stems. A web platform where they send you recipes to help you be more mindful about food waste.
This isn’t the first time around the block for Alison. She’s had a business before and is a master bootstrapper Alison used a ton of tricks that bootstrapped entrepreneurs have to use such as tapping into groups that share, and focusing on your Minimum Viable Product. For example, do you actually need to spend a quarter million on an app? Or would a simple website do?
Also learn with how much the average person wastes and how much CO2 people emit when you waste food using pizza!
Show Notes What do you tell people you first meet?: I’m a chef with a mission to eradicate food waste
I have a web app where I send out ways to reduce food waste using recipes
I interviewed over 1000 different families and got a lot of valuable data
How did you get 1000 people to answer your survey?: Why are you struggling at dinner time?
Viral effect on busy mom’s groups
For surveys, you really need to target the target market
Yummly
How did you develop an app? I talked to a lot of people and a web app is much easier than mobile. Right now, I do it but eventually I want machine learning. However, people charge a ton for AI companies
Kapwing – Why most MVPs should be a web app
How did you get to where you are today?
I studied Anthropology
I got a sales job selling cryogenic storage for stem cells
Why did you move from New York to San Francisco?: For the adventure
One day I googled “What should I do with my life?” and I found “personal chef”
Why did you sell a business?: I got burnt out, but it was a really hard decision
Tell me about your pizza statistic
Impact Consultant
The average person wastes a pound of food a day
It’s very hard to have people see the value of 1 kilogram of CO2 so we compare it to pizza.
We want to target a certain part of food waste, people who pay attention to wasting food now
Project Draw Down
Paul Hawken
ShamePlane.com
My Food Job Rocks: I’ve been able to focus on what I’m interested. I’ve always wanted to do something a little bit different
What is something in the food industry you’d like to know more about?: Farming
Dan Barber: Third Plate
What are some helpful resources you use?: Surprisingly, Facebook Groups
San Francisco Women Chefs Facebook Group
T-shirt company Mini Activists
Advice for someone in the food industry: If you have no food industry experience, go volunteer into food
How do we find you?:
Go to www.endsandstems.com
@endsandstems,
facebook, etc
It’s free for the first two weeks
It’s two dollars a week
We have 15 stories throughout the WeWork Food Labs Ecosystem (and some of my personal friends) based on one simple prompt:
A career in food can be incredibly difficult, and we believe it requires true love to work towards positive change within the industry. What moment or experience initially sparked your love of food and keeps you going when you’re having a tough day?
we recorded what they said and put them all in this episode.
Thank you for contributing:
Trish Wesevich - Brand & Mortar Group
Emily Kealey - Naturally Austin
Nicky Chang - Junzi
Gordon Crane - Apple and Eve
Elliot Begoun - Intertwine Group
Michel Nischan - Chef, 4 Time James Beard Award Winner
Amin Bahari - Elite Sweets
Alison Cayne - Haven's Kitchen
Stephen Zagor - Consultant and Educator
Mike Lee - Alpha Food Labs
Kevin Newsum - Steamm Espresso
Valerie Chouquet - Encore Gourmet Experience
Daniel Scharff - JUST
Vanessa and Kim Pham - Oxtale Co
Adam Yee - WeWork Food Labs and a bunch of other stuff
We interview several people who benefit from the SQF conference and you’ll be hearing case studies on how SQF has benefitted them from copackers to consulting. What I find really cool about this episode is how people get into the quality field and how they progressed throughout their roles. I find it beautiful that no matter where you are in life, you can end up in a career in food. What I find amazing is just how aligned in purpose the people in the quality field are.
You’ll also hear from a special past guest and we catch up on what he’s been up to.
A disclaimer is that this is in a live setting in a noisy conference room so it might be a little noisy. We’ve tried our best to mitigate the noise, so just be mindful when listening to the episode in whatever setting you’re in.
Mandy Jennifer, QA Manager from Pillar’s Fine Foods
Piller’s Fine Food
It’s my first time visiting
I brought my husband over
There’s a new code this year. Ver 9.0
Leclerc Foods
Alba Velasco SQF Practitioner of the US Waffle Company
US Waffle Company
We make store brand gluten-free pancakes and waffles
We do foodservice and retail brands
Food Safety Consortium
Denise Webster Food Safety Consultant
Food Safety consultancy
Mark Crowell
Certified SQF Trainer and Consultant
Eurofins
How do you become a trainer?: The application process, live training, test, and being shadowed
Social Responsibility Standard
How did you find out about food science?: Michigan State
I wanted to be a chemist but I never had the personality of a chemist
Tesco’s Fresh and Easy
In any time in your career, you have to make critical decisions
Bryan Armentrout VP Eurofins
Past interview
Eurofins actually does training and consulting
Dr. Doug Marshall
FSMA
Connecting corporate and industrial to fill in gaps with the corporate supply chain
I was invited to the SQF Conference in San Antonio to do some interviews.
If you’re not familiar with the SQF Institute, it’s a certification body that ensures our food is safe. After all, SQF stands for Safe Quality Food, but it’s a lot more than that! I was fortunate to be invited to their annual conference last year to learn a bit more about the concepts behind SQF and the people who run it.
We got quite a bit of content so I’m splitting it into two parts. I’d say this first part describes the ins and outs of the SQF program and the second part focuses more on, past guests and connections! It’s always so interesting meeting people in new places.
Guests and Show Notes Sarah Mullunich – Marketing and Sales Director of SQFI
Food Industry Association
Ethical Sourcing and Certification Systems
SQF Certified: email me at s.mullenich@sqfi.com
How to become SQF Certified: Find a certifying body and auditors come and verify your plant
sqfi.com
Only locations can be certified
12th year at SQF
The conference is 2 and a half days of learning and networking in the SQF industry
Each year, we have a theme: this year’s theme is: Shaping the future of food safety together
What’s super fun about SQF? Here in Texas. We're going to the Kinibbie Ranch that has a rodeo and live steers and celebrate Texas
My Food Job Rocks: I get to keep food safe.
Yawinder Sighn - Student from Cornell University
2nd-year phd from india
I won a scholarship to go to this conference
How did you find out about the scholarship?: Cornell aggrigates student scholarship and I found this one
IAFP
IFT
PCQI certification – part of FSMA, more global
HACCP certification – generalized certification
What do you win when you win the scholarship?: Travel expenses waived at $3000 dollars
Reshmine from Galaxy Desserts – QA Manager
I get interrupted in this one, but I decided to leave it here. I think it’s funny.
We actually met at NCIFT
SQF is important for everyone
Why are you here?: It’s my first time here and I’m so glad I’m here. I get to network, learn more about certifying bodies, and learn about Edition 9
How did you convince your boss to go to SQF?: We’ve been SQF and you need to improve your skillset
What have you learned today?: Improvement in the food fraud, environmental program, pretty much getting the most up to date methods
The codes and standards keep changing and you have to keep up to date
A person can be a SQF Practitioner a company can be a SQF Company
My Food Job Rocks: We eat food every day. You’ll always have a job
Deni Otovemi -Quality Assurance at Wayne Farms
Emerging Leaders Network
We talked about risk and risk is a factor of profession
Daniel Akimamayan
IT Tech for SQF
Bachelors of Economics
Kainen Ryse
Manager of the Ethical Sourcing and Sustainability Standard
Daniel has had a multitude of very impressive jobs but nothing satisfies him as much as showing data for a good cause. Daniel’s job is to gather data sets through either tests that he sends out or gathers other data points to convince huge, conventional companies to use their products such as JUST Egg. If you’re in the plant-based industry, there’s a lot to think about such as: who is your actual target market? Or What’s in a name?
You’re also going to learn the value of networking. Perhaps the value of hard work is something you can’t put on a resume.
I think what’s fascinating about Daniel is that he puts a ton of effort in his roles and people recognize it in each part of his career path. So much, he started his own networking group, SF CPG.
You’ll also learn… one fun thing about JUST. They have a band called the Super Fantastics and Daniel’s the drummer and singer
Stay tuned. At the end of the episodes, you’ll hear a song from them
We do this episode at the JUST office.
Show Notes Smart Kitchen Summit
SF CPG Or San Francisco Consumer Products Group
Next Gen Chef
MISTA
Seeds of Change
Burning Man
What’s your role?: I’m the director of Strategy and Analytics and Insights
How many Eggs are in JUST? 8 eggs per bottle
Downstream Processing
People are looking for plant-based are health reasons. Even if they don’t eat a lot of plant-based, it’s healthier.
This plant-based product isn’t 2% of the population, but 40% of the population
Primary Research: Surveys and trying to understand plant-based consumers
Most research about customers and labels
Just Egg: Made from plants, not chickens
What’s a good survey plant?: You can do a 20-50 person sample and get good data as a litmus test
Why did you choose psychology?: Kenyon College in Ohio, both of my parents are psycologists
After my MBA, I got a job at Deloitte
After Deloitte, I got into Mars
How did you get into Mars?: I met this guy from old fashion networking. I would get referrals, and if anyone wanted to meet with me, I would ask them for time to meet and I met them in person.
How did you get a job at JUST?: JUST reached out and asked for someone to understand pricing
In general, the approach to pricing is to find the options (competition), test it, and see what works. What resources do you have on your disposal
How did you change from pricing to analytics?: I saw the sales go in and pitch a story, but they need data
SPINS Data
Surveymonkey
My Food Job Rocks: I get to do something meaningful and impactful
Food Trends: Cultured Meat
What is one thing you’d like to know more about?: It’s a privilege to hear about such exciting stuff that’s happening in other companies
What type of resources would you like to share?: Think about your dream job and then find ways to get there. Podcasts: Taste Radio, How I Built This
JUST has a house band with a band room
The Super Fantastics
Instagram
Lilian Cruz-Hand, is a Quality Specialist, but she does so much at her job at Save A Lot. From building a sensory lab, to working with product development. She's a rockstar, and listens to all of my episodes.
So much, that her boss actually contacted me to interview her! Eric Iserman asked me to interview Lilian and I think that really says something about the team in Save A Lot and supporting one another. It's a sign of a good culture.
Though a fun little segment, Lilian brings a ton of knowledge on the table about white-labeling, building labs, and an example of lifelong curiosity.
Perhaps being a superstar specialist isn’t about digging deep into one field, but understanding how each field affects one another.
You’ll also learn what goes behind making a white label product, you know, the store brand products in grocery stores. Lilian does an amazing job on describing what goes into it and what you might need to pay attention to in that role.
About Lilian Lilian Cruz-Hand is a Quality Specialist Sensory Lead at the headquarters of Save A Lot Food Stores in St Ann, Missouri. With over 9 years of experience in the food industry, she has created prototypes to test with consumers against marketing concepts; and worked on bench top product development through commercialization. Lilian has a bachelor’s degree in chemistry from Carnegie Mellon University and is currently earning her Culinary Arts degree at St Louis Community College. Lilian has had the opportunity to explore many facets of the food industry ranging from quality, to R&D, and sensory in both small family-owned companies and global food competitors. Lilian combines all of her previous experience in her current cross-functional role working in a test kitchen and sensory laboratory where she is responsible for new product development, quality assurance and continuous improvement of products marketed under Save-A-Lot's private label portfolio.
Show Notes Save-A-Lot is limited Assortment which is why products are a bit cheaper
St. Anne Missouri
We opened a space last year with a ton of open tablespace. Lots of equipment and lots of storage and equipment
How did you find out about food science?: I have a chemistry degree and focused on biomedical research at first.
Sometimes I shout EUREKA just to boost morale
My first job was entry-level lab assistant stuff and worked more on analytics.
Then I worked in Quality in a spice company
Abbott Nutrition – Learned all things sensory
DuPont in St. Louis with protein shakes
Skillset: While you work, you’re always developing your technical skill
How do you develop a sensory lab?: The bible for sensory labs: The Sensory Techniques Textbook Reference
Organization of Sensory Professionals
My Food Job Rocks: I get to make an impact, my team is amazing and I get to do something new.
Where do you go to find food trends?: My local grocery stores but also many other competitors so I can see who’s there and what options exist?
There’s a lot of growth on private labels
What is the biggest challenge the food industry needs to face?: Lack of high quality but low cost products
Favorite Quote: I think food, culture and landscape are completely inseparable
Favorite Book: Junior’s Cheesecake Cookbook
Junior’s Cheesecake
Favorite kitchen item: Kitchen knives such as Henkel knives,
Advice for the food industry: Don’t be afraid to try something else
Where can we find you?: LinkedIn
Sensory professionals: I’m in the directory
We’ve had a couple of Fairtrade focused episodes such as Kim Chackal from Equifruit, so familiarize yourself with that episode if you haven’t already. Now we’re going to the East Coast and we’ll be talking about the amazing effect Fair Trade has on farmers and why big companies such as KIND are buying fair trade products.
Learn about Bryan Lew’s career path and his advice for anyone when it comes to climbing to the top. You can do it too, even if you’re a cashier at a small grocery store.
About Bryan Bryan Lew is the chief operating officer for Fairtrade America, where he leads the effort to expand awareness of Fairtrade America’s mission among U.S. businesses and consumers to ultimately increase revenue and grow the organization. Bryan brings expertise in the natural foods industry from his previous roles leading operations for Sur la Table and MOM’s Organic Market. Bryan was also an executive vice president at Whole Foods Market.
Show Notes Whole Foods (first started when there were 10 stores)
Why did you decide to join Whole Foods?: Something felt different. They took advice to heart.
What do you do?: Fair trade is simple. We try and balance the value of trade for things that we all love to eat.
Chief Operating Officer: We mainly talk with other companies and see how we can streamline the process
KIND BARK: They use fair trade cocoa in their product exclusively
Most popular Fair Trade Product: Coffee!!
Trip to origin
Endangered Species Chocolate: a chocolate company who went to West Africa to see the process.
How do you get Fair Trade?: For the farmer, it’s not super hard. When you’re ina community of Farmers, people see the differences when Farmers can build a school or a hospital with a fair trade certified.
Why is coffee so cheap?: Brazil and other countries have invested very heavily in coffee
What makes Fair Trade appealing?: Consumers want it, brands think it’s valuable and stores want it
My Food Job Rocks: I love being in something my daughter can be proud of
What trend or technology, is exciting you right now?: LOFT-Local, Organic or Fair Trade.
On transparency: What are the tools to better communicate transparency? QR codes didn’t work. We have an App that might help too.
What’s one thing in the food industry that you’d like to know more about?: Blockchain. I think it will do really well in showing where or food comes from
The brand map that shows all of the companies owning something
Greenwashing
Leadership Books: Good to Great by Jim Collins
Any advice for the food industry?: There are a few skills that are indespensible in any industry. The ability to Hustle is really important. You have to continue to follow up.
What do you consider a finish?: Simplify, focus and execute. Sometimes it can take a while
I’m sure when you started your job, you had to go through training videos that help you understand the importance of something. Before this was powerpoints but nowadays, the videos are much more engaging.
Whether about car safety, good manufacturing practices, or even food safety, to get people to understand and care about important topics, it helps for the video to be engaging.
This is where Austin Welch and Richard Fleming come in. Their company, SAGE Media, create engaging video stories by hacking into the behaviors of a culture and showcasing them in high quality training videoes
Bare with me at the beginning of the interview as we try to crack down some really complex stuff. As soon as we get through that, and understand the underlying concepts, that’s where you get the nuggets of wisdom.
If you want to know the insides and insights of making great, engaging stories, this episode will really get you interested. Since these guys do training videoes, you can find examples at sage.academy
About Austin and Richard AUSTIN WELCH
His learning films have earned three Brandon Hall Award’s and he has spoken about the emerging role of media and learning at the International Association of Food Protection, the International Conference for the Association of Talent Development, and TEDx. As a Kirkpatrick Certified Professional, Austin is always looking for ways to create emotionally intelligent training films that lead to measurable behavior change.
RICHARD FLEMING
Applying film theory, behavioral economics, and myth structure to his work at Sage Media, Richard designs and produces stories that impact action and modify the behaviors of viewers. With an extensive background marketing for companies like Microsoft, GP Strategies, and Hershey, Richard is no stranger to using stories to drive predictable emotional responses. He now uses his superpowers for good, helping to transform the lives of employees.
Show Notes What do you guys do?: We’ve been struggling with this, but I think we’ve figured it out. We study how the human brain understands information and uses media to help understand it. Essentially, they’re a videographer that makes video training programs.
We’re really trying to teach people how to be emotionally intelligence
Emotional Intelligence: To read and glean information that is non-verbal
Why we’re different: We take a consultancy approach where we give advice on storytelling. It’s hard for non-storytellers to tell stories
Flannery O’Conner
Aesop Fable
Poisoned: A book about E.coil
How do you research complex things like Food Safety?: We do our research and ask the client if we’re on the right course.
Where did Hershey find you?
Trade Show: Association of Talent Development – Hershey found us there and liked what we were doing
We made a crime scene video with Hershey talking about Food Safety culture
Foursight/JR Puccio’s 4 stages of Creativity: Clarify, Ideate, Develop, Implementors:
A question well stated is a problem half-solved
Great Courses on Foursight
What do you outsource?: We do soup to nuts. We do everything
In fact, a lot of companies ask us to consult for them to improve their storytelling value
How do we get an actor?: We usually have a casting director but now we know the strength and weaknesses of the actors in the community.
How did you first meet?: At a local film event. We were introduced by a mutual contact
IAFP Food Safety Culture and Food Safety Communication
How do you solve criticism?: Read Marshall-Rosenburg’s Nonviolent Communication. Non-violent is all about clarification and communication
How do you get buy-in from staff?: Sometimes you have to talk about multiple topics and you have to see their reaction
The Challenger Sale
The Challenger Customer
Find the internal champion and cater to them
What is one piece of advice you would give to someone who wants to do what you do?: Learn about cognitive science. We’re very soft-skill driven.
Though we get asked a lot of technical questions, the soft skills are what we accel at.
Where can we find you?: We have some videos at sage.academy
Richard@sage.media
Austin@sage.media
Since this podcast is unscripted, I don't have a giant paragraph of text and complex show notes.
To summarize the first 10 or so minutes:
- My excuse for not posting an episode is because I was playing video games all month
- Thanks to a few people, especially Karen Lee and Shahram Shafie for the warm welcome to Austin, Texas. It shows that you never know who'll reach out when you tell everyone on the internet you're moving
- My Food Job Rocks will probably end this year but Adam Yee podcasting will probably still happen
- Why Hampton Creek/JUST is a great example of the issues with bad publicity and what to do when it happens
- More writing. More advice on the food industry, more deep cuts about the ugliness of business
- You probably won't change your ways unless something tragic happens
Links Original Business for Good Podcast Shownotes for this episode
Hampton Creek Bad Press
JUST Good Press (2 years later)
WeWork Food Labs and Adam is a Serial Entrepreneur I guess
Life is about moments, not years
If you haven’t listened to episode 200 part 1, you can find it at myfoodjobrocks.com/200Wow
So the past three weeks looked like this: I drove from Sacramento to Texas, met some friends in Los Angeles and Phoenix, and then flew to New York. Met up with my friend David Despain in long Island and then the next week, had an orientation in New York with my Friday getting familiar with the brand new Food Labs in Austin Texas, in the SXSW Center, my new home. There’s a ton of things planned, and I am thrilled to see what happens.
For the second part, you’ll get a lot of the same as part 1. You’ll get aspiring new companies, inspiring past guests and everything in between. You can find timestamps on who’s on this section at our shownotes: myfoodjobrocks.com/200Wow2
So enjoy this live recording of the 200th episode at My Food Job Rocks. Thank you Alyssa Pizzaro from the San Francisco We Work Food Labs for the space. If there are any audio quality hiccups, let me know but keep in mind, that some things are out of my control because it is a live recording.
But first, here’s a note from a guest who couldn’t make it because she was in another state, Katie Jones from the Food Heroes Podcast. [Timestamp: 1:40]
Eleana Hsu – Koji Related Food Products [Timestamp: 3:25]
I met Elana the week before this event at a house party hosted by Phil Saneski and friends. Elena will be leaving her job soon to start her own Koji company. Learn a bit about the Koji world, where it comes from and what common foods it grows on. Learn also how to make your own and the types of experiments to explore further than soy sauce.
My Food Job Rocks – You have to do what you love
Sohail Nadepour – A La Carte Connections [Timestamp: 14:20]
I met Sohail through a mutual friend, a college friend who’s not even in food science. Ken just happened to be in the same company as Sohail and one day they talked about passions. Sohail told him about food science and the first thing that popped up in Kendall’s head is me!
After helping Sohail network, he ended up working for Rachel Zemser which is allowing him to start his food science career.
Sohail is a really awesome example that it just takes one person to change someone’s life for the better and it makes me feel amazing. This short segment is the sole reason why I love doing the podcast and talking to people so that they too can have a career in food.
My Food Job Rocks – Despite having the temptation to eat my products, I get to be creative.
Amanda Drexler – Product Developer at CCD Innovation [Timestamp: 3:25]
Next up is Amanda Drexler, an alumni from Cal Poly who just graduated this year. Amanda works at a consulting firm in Emeryville and for her first job, she’s gotten a lot of interesting projects. Because she's fresh out of college, I thought it would be a great opportunity to ask how she got her job. We give a shoutout to one of our favorite Cal poly professors too
My Food Job Rocks – I can see a product from the first stages to the end
Lauren Joyner, Founder of Loca Foods [Timestamp: 30:15]
We catch up with Lauren Joyner and a lot of things have happened since about thirty episodes ago. Lauren found a manufacturer, will be launching a new formula, and Loca is growing. It’s so exciting seeing your friends grow so fast in this industry. Lauren also brought a friend, Lindsey, founder of Food-La-La who made these really interesting savory macarons. They are artistically made very well and the flavors are extremely well balanced.
We do a live audio tasting with these macarons and they are really good.
My Food Job Rocks – Connecting with people in the space that care deeply in what they’re doing
Rachel Zemser – Consultant at A La Carte Connection [Timestamp: 38:55]
We also catch up with Rachel Zemser, who had a kid! And now she’s learning a ton on taking care of a little human. The great thing about Rachel is that she can control her schedule. Well, sorta. Rachel also announces that she’ll be on TV in the very near future, which is super exciting.
My Food Job Rocks – Every job I’ve ever had as a food scientist was fun and exciting
Ellice Ogle – Food Safety Consulting Tamdem Food [Timestamp: 45:50]
I think I met Elice at an IFT event, but not sure. I see her often in a variety of events in the San Francisco area. She’s a hustler, for sure. Elice recently started her own company and I asked about how she likes it so far. Lots of talk about startup life here
My Food Job Rocks – I love food and meeting people who love food
Darryl Neal – Podcast Host of Beer Talk Now [Timestamp: 49:00]
I met Darryl at an IFT event. Definitively. I had such a good talk with him the first time I met him, he took me out for beer and we talked for hours. At the end of the night, he wanted to do a podcast and started…6 months later! But every time I met him, it reminded him to start step by step. Eventually, he started Beer Talk Now and it’s so amazing seeing his creativity flourish because of this little project.
Darryl also had a kid! So congrats to Darryl!
My Food Job Rocks – It’s fun to see people get engaged in food safety.
Phil Saneski – VP of ReGrained [Timestamp: 55:30]
Last but not least, is Phil Saneski, who’s been in two episodes, one where he was an intern at Rachel Zemser’s company and then last year with ReGrained! Phil and I have helped each other out throughout the years, with business, charity events, and other super fun stuff. Phil has been one of my greatest supporters and one of my best friends throughout my time doing My Food Job Rocks and I can’t thank him enough for his support. With some final introspection thanks to Phil’s question, I think this is the perfect ending interview for the night.
My Food Job Rocks: Self-explanatory
I’ll be taking a creative break from the podcast and will start again with episode 201 at the end of the month.
Regarding the future of My Food Job Rocks, all I can say is that I’m seeing the end. I love podcasting, but I think theirs is much more to do than just My Food Job Rocks. There are many many other projects I want to explore using this platform. Because I don’t want to be known as the guy who does My Food Job Rocks, but perhaps the food scientist who does podcasts.
But who knows? Like I told Phil, I don’t like to think that far. If I thought far, I would have never have ended up with a podcast, or starting a company, or working in a beautiful building in Austin, Texas but I’ve learned that doing these things have made my life exciting!
I’m just an average person with an average podcast but the people I’ve helped are special to me and perhaps that’s all you need to do something great.
Again, I can’t thank you enough for listening to My Food Job Rocks. Whether you’ve consumed all 200 or just this episode, it really means a lot to me that you chose this podcast to listen to.
Thanks for joining us, I’ll see you next time on My Food Job Rocks
Welcome to the 200th episode [part 1]
I’m your host and food scientist, Adam Yee and you are listening to episode 200, where I interview a couple of dozen people about their food jobs. The party was super fun, a lot of my friends showed up and I loved interviewing them. You’ll get a variety of different guests. From young entrepreneurs to seasoned veterans, to people not even in the food industry. You’ll hear from some guests from past episodes as well, to see an update in their life.
I’m so amazed that this little project could garner so much support, I don’t need to tell you this, you know. But thank you for supporting My Food Job Rocks.
We have so many interviews that I have to split it up into two parts. Because I’m moving to Austin Texas and have a bunch of traveling to do before getting started at my new job at WeWork’s Food Labs, I’ll be launching the second part, next week.
You can find timestamps on who’s on this section at our show notes: http://myfoodjobrocks.com/200Wow
So enjoy this live recording of the 200th episode at My Food Job Rocks. Thank you Alyssa Pizzaro from the San Francisco WeWork Food Labs for the space. If there are any audio quality hiccups, let me know but keep in mind, that some things are out of my control.
Let’s first start with a small message from Nicole Gallace from episode one and one-oh-one, who couldn’t make it. [Timestamp: 2:00]
David Sheu CEO and Co-founder at Bear’s Nutrition [Timestamp: 2:30]
A milk-based nutrition shake for kids. It’s been formulated by a certified child nutritionist and has funding from the American Milk Board. Thanks Brian Chau for inviting him. [Timestamp: 2:30]
My Food Job Rocks - I get to see the happy look on people’s faces when they try my product
Geof Lambert from Sierra Nevada Farms [Timestamp: 9:18]
Geof messaged me on facebook to see if he could use Better Meat Co products to enhance his pork products. He happened to be at the Salesforce event down the street so thanks Salesforce for bringing Geof to the event. I mention a previous guest’s business, Crowd Cow that got Geof interested.
My Food Job Rocks – I can meet with people who are passionate
Jenise Vu Founder of Side Hustle Wednesdays - Not a Food Company, but a friend in Sacramento [Timestamp: 15:15]
Jenise drove all the way from Sacramento for this event and she’s not even in the food industry. Though she isn’t in the food industry, we’ve been kindred entrepreneurial spirits in Sacramento. She’s been a great person to bounce ideas and make tough decisions. We talk about the decision to move to Austin and what’s going through my head by doing this. Jenise has done some amazing things in Sacramento and I’m very proud of her growing into the mature entrepreneur she is today. We also talk about David Chan. I’ve interviewed David for a future episode, but you can check out his Instagram @Nichijou.ramen
Michelle Flood Del Monte Manager [Timestamp: 26:00]
I met Michelle at NCIFT as she and Erin were spearheading the NCIFT New Professionals Organization. I’d say it’s one of the most active groups in the IFT section. Meeting people who are around your age is super important especially professionally and I’m so glad to have been a part of helping them grow and I hope the people listening to this portion is that you can be like Michelle and start a young professionals organization. It just takes a small group of passionate individuals.
My Food Job Rocks – The people, the company. I get to travel and I love the people. Relaxed atmosphere and
Brian Chau CEO of Mycokind [Timestamp: 32:28]
Brian Chau has been one of the most vital connection I’ve made in California and it started off with a mutual friend/roommate, Cory Yee. Thanks Cory! Brian and I have had super interesting career journies with different pathways and different perspectives so we always share the challenges of food entrepreneurship. Without Brian, I don’t think I could have survived as a food consultant.
Anyways, Brian explains my new job at WeWork quite well, probably better than I would talk about it. Brain recently started Mycokind, his dream company. Can you guess what he sells? Innovative mushroom products! Brian will also be persuing a Phd soon so though our paths diverge, well, your paths never really diverge if you’re in food. Like me I guess, Brian’s journey is super diverse and you’ll be amazed in what he’s accomplished. Hear also, a rant about communicating food science to food businesses.
My Food Job Rocks – Going back and humanizing the food component – It’s not just sterotypes, food humanizes
Gesina Beckert Partner Development at Fairtrade USA [Timestamp: 45:50]
I met Gesina at Naturally Bay Area about two months ago and have been seeing her a lot over a short period of time. I love this because Naturally Bay Area has been a huge supporter in what I do and I really enjoyed supporting them. I’ve gotten a ton of legitimate and powerful connections through the Naturally network, and from what I hear, Austin has a very big one. We talk a bit about Fair Trade and the fun Naturally Bay Area.
My Food Job Rocks – I can connect people in distant countries and get them into the discussion
Andrea Zeng Chocolate Technologist in Ghirardelli [Timestamp 54:31]
Next guest is Andrea Zeng, a friend I knew since high school, someone I begged to interview at Lundberg Farms and we once in a while, keep in touch. Currently, she’s a chocolate technologist in Ghirardelli in the Bay Area. Andrea has always had a goal to work at a well-known chocolate company making new flavors and she did it. I too, had a goal and did it, but then I didn’t do it. So I talk a bit to Andrea about how it felt to achieve your dream, and to try and find something new. I ask Andrea how to become a product developer in something you love, and we both give some awesome advice.
My Food Job Rocks – I get to work in a chocolate factory every day
Jane Miller is a food industry executive with experience ranging from high growth start-ups to Fortune 500 companies which includes companies like PepsiCo, Frito-Lay, Bimbo Bakeries, Heinz, Rudi’s Organic Bakery, and now Lily’s Sweets.
What I love about Jane is her transparency and clear explanations on the complex questions I ask such as how to build a network, how to climb the corporate ladder, and how to not quit a job
I think it’s because she also has an awesome career advice blog. We get into an interesting discussion about writing, and how it might improve your career and your life. And writing doesn’t have to be a blog, perhaps just a notebook will do.
About Jane Miller Jane Miller has 30-years of executive experience in the food industry. She has worked with both start-ups and Fortune 500 companies. She is also the founder of Janeknows.com, a career advice website geared towards young leaders starting their careers. Jane is the author of Sleep your Way to the Top (and other myths about business success), a sassy business book targeted at Millennials.
Jane is currently the CEO of Lily’s Sweets and has held several other CEO roles in the natural and organic industry, including Rudi’s Bakery, ProYo High Protein Ice Cream, and HannahMax Cookie Chips.
Over the course of her career Jane was part of an executive team that brought Hostess out of bankruptcy, worked for HJ Heinz as the Chief Growth Officer and then the President of the UK & Ireland Division. She also ran the Western division of Bestfoods Baking. Jane spent the first fourteen years of her career at PepsiCo, where she rose to be the President of the Central division of Frito-Lay.
Jane currently serves as a board member at the University of Colorado Leeds Business School and Eldorado Springs Artesian Water.
In 2013 the Denver Business Journal named Jane the Lifetime Achievement Award Winner for her work mentoring young professionals and start-ups. Her other honors include the Boulder Chamber of Commerce’s Women Who Light the Community Award in 2015 and the Naturally Boulder Industry Leader Award in 2016.
In 2015, Jane established the Jane Knows Scholarship Fund at Leeds supporting students who are the first in their family to go to college. In 2018, Leeds recognized Jane with a non-alumni service award.
Jane has a degree in Russian Studies from Knox College in Galesburg, IL, where she received a 2017 Alumni Achievement Award. She earned her MBA degree from Southern Methodist University in Dallas.
Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research.
Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important.
You can find the book here: https://alacarteconnections.com/shop/
Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward.
Show Notes When someone asks what you do for a living, what do you say?: I run a no-sugar added confections company
What’s Lily’s: we sell delicious tasting no-sugar chocolate
Cynthia Tice – Founder of Lily’s
We are going through a rebrand and are launching new SKUs like chocolate peanut butter cups
What’s the history of Lily’s?: They got an account at Whole Foods in 2012 and grew a lot thanks to keto. We’re very popular with keto.
When does a company need a CEO?: To fix something or to fulfill a skillset
Who was your first hire?: I had a team consisting of head of Ops, head of Sales, head of marketing, and other things
It’s very important to create a backbone to deliver a lot of value. You need processes in place if you’re hypergrowing
How do you find A-players and how do you hire them to run a small company?: I knew my A-players very well. Reputation matters too. Always be out there and network. Since food is a collaborative effort, it’s not as hard as you think
What’s your favorite networking tool?: Naturally Boulder and a lot of Naturally events
Naturally:
Bay Area,
Chicago,
Boulder
How to get comfortable with networking: Everybody is interesting. Be confident and not be shy
Did you ever think you’d be in the food industry?: I have a Russian major and I wanted to be a lawyer
Though I got rejected from Frito-Lay at first, I got accepted a year later
How do you progress?: You want to grow as a person and you have to do risky things and you have to be comfortable with change and growth
Lily’s career:
Frito Lay
Kraft-Heinz
Bimbo Bakery
Rudi’s
Hain’s Celestial
Proyo
HannahMax Cookie Chips
Lilys Chocolate
Jane Knows Blog – my second passion is to mentor the next generation of leaders. It’s not scaleable on a one-to-one basis
Writing things down helps a ton and helps refine what you do and how you think
My Food Job Rocks: I can’t wait to start work every single day
Food Trends and Technology: The plant-based movement and how it’s affecting our food system
Also how do we make natural and organic foods accessible to everyone?
What is the biggest challenge in the industry?: Making great food affordable in the business perspective. Big companies require big changes and it can be slow
What is one thing in the food industry you’d like to know more about?: Sustainability and innovative packaging
PAC Expo – no sustainable packaging
Book recommendations: Sleep your Way to the Top: And other Myths on Business Success
Book about Mt. Everest – Into Thin Air
Wild by Cheryl Strayed
Tiny Beautiful Things
Any advice going into the food industry?: Pick a company that’s lied up with your values, work hard, be adaptable, flexible, and have some fun.
Where can we find you for advice?: Janeknows.com
LinkedIn: I post more about Lily’s
Scott Lerner started his career in the military, then jumped into an MBA, then in toilet paper, then food companies, then founded his own sparkling beverage company. And has been a CEO for multiple high growth startups and with that, tons of unique experiences to help you think differently and grow better.
Since this episode is a long one, I’ll keep it short, you’ll get tons of advice about growing a world-class network and how to navigate the crazy waters when it comes to growing food businesses. I ask Scott some really challenging questions when it comes to finding good people and making tough decisions so I hope you enjoy this episode as much as I do
Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research.
Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important.
You can find the book here: https://alacarteconnections.com/shop/
Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward.
Show Notes When someone asks what you do, what do you tell people?: I’m the CEO of farmhouse culture. I’m paid to run this company
You’ve had multiple CEO roles. What does CEO mean to you?: The responsibility to have the final say on any decision. The CEO’s role is to first recruit the best talent and be the quality control person
How do you hire the best people?: Later in my career, I’ve created a great network. When I work with great people, I hire them. I also like to “date” prospects. If I could spend some time over the course of weeks with them, I get to learn more about them.
How do you meet people?: Trade shows work. I’ve also taught Entrepreneurship in Northwestern and I tell people to talk to people when you’re on the plane or even at tasting booths. I have a goal to meet people in the industry. LinkedIn helps a ton too.
Pepsi
ConAgra
Did you ever think that you’d get into food?: Not really but after my MBA, I was interested in CPG
Kimberley Clark: Toilet paper company
Marine Corps
ConAgra Foods. Managing the Parque Brands – Margarine
Why did you jump into your own company?: I worked on Naked Juice and then I had an opportunity to start a company. Solixer, a sparkling water with a splash of fruit juice wand botanicals. It was in 2008 but it was hard because the Beverage is super competitive.
What was the most shocking thing about starting your own company?: You have to do everything. In the corporate world, you don’t even know how the product is shipped.
Then after your job, you kept on jumping into CEO roles
Tell me more about Farmhouse Culture?: Brand was started in 2008 by Kathrine Lurker. She was doing it on her own for a while and then brought on more investment.
I came in when the company was plateauing, which is usually the case with new leadership. I like fixing things and I like having a gun to my head
We’re now pruning the bush with getting rid of old products. We’re also rebranding and launching things like chips. I joined the company because the brand is super strong.
Gut Shot
Hard Things About Hard Things
How do you transition in certain stages?: If your team is comfortable, then they’re losing and you have to make them uncomfortable to get them to grow
How did you go into the Marine Corps?: I was recruited during college. However, I knew that it would be beneficial no matter what.
My Food job Rocks: I love doing 100 different things because all of the things are interesting. For food, it not only gives you instant gratification but also to help the planet. With this company, we provide healthy food too, which is a plus.
What type of trends are you noticing?: There’s a ton of new, healthy products but it’s hard to communicate to the consumers
Most advocates are becoming food producers
Plant-based meat is getting huge but is it healthy?
Do you have a favorite book?: I don’t read much, but I get a lot of my information from posts and conversations. I’ve read my share of books. I can get information from everywhere, even Shark Tank
Any advice for anyone who wants to go into the food industry?: dabble in it. Go to a company and ask “hey can I help you out?”. Find out what you’re passionate about.
Where can we find you for advice?: Hit me up through LinkedIn or Farmhouse Culture’s website. TERP1302 instagram
The world doesn’t need another granola but you need to be different
There’s not any more rocketships to land on, it’s competitive
Evan Holod is the CEO of Michel Et Augustin, a cookie company located in France, but Evan is bringing it to the states with a colorful brand and personality
Evan is a funny guy with a candid sense of humor but has a lot of wisdom to share about marketing brands like Bazooka Joe, Ring Pop, and Coca-Cola.
Michel et Augustine is recently pushing into retail launching in many different grocery stores around the United States.
We talk about how to reset your career trajectory, as Evan worked in finance for 7 years before getting a degree in marketing and starting as a marketing assistant for food, then worked his way up to CEO for food.
We also talk about marketing tactics. From packaging to convincing people to go with your crazy ideas.
About Evan Evan Holod is the CEO (and Chief Troublemaker) at Michel et Augustin, a leading French manufacturer founded in 2004 and known in Europe for their unique approach to everything. A lifelong eater, Evan spends his days with the unenviable task of introducing French pastry know-how to unsuspecting Americans.
Whether ideating the next great Franco-American food innovation, securing a distribution deal, or participating in another grueling cookie taste test, Evan and his team of trublions (French for ‘troublemaker’) will stop at nothing to make sure that Americans of all ages have access to delicious, honestly indulgent cookies like their bestselling Cookie Squares (buttery shortbread cookie squares filled with a variety of different chocolate ganache recipes). Prior to his current adventure, Evan was the Brand Director for Coca-Cola in the U.S., responsible for developing and implementing the U.S. brand strategy, targeted marketing communications and advertising, and creating and executing programs like the “Share a Coke” campaign.
Evan spent his early years in marketing at glacéau, working on the team that helped drive the growth of smartwater. Evan holds multiple degrees in unrelated and peculiar subjects, with a B.A. from Duke University in History and a Masters in Sports Marketing from NYU. Married for over 10 years and with 2 often lovable children, Evan and his family moved back to NY in 2018 and now reside in Brooklyn, NY.
Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets.
Or use this link here
I’ll be there with a mobile podcast studio. See you there!
Show Notes First sentences: I’m the chief troublemaker. We’re a cookie company that helps people brighten their day.
Michel En Augustin – people who traded their suits for pastry hats. Our employees have to pass the French pastry exam
We have one card for everyone. We have 11 of us in the United States so we all have it on the card.
Michele and Augustin have been around for 15 years in France, but it’s so different in the United States
Danone buyout
Coca Cola
Who was a mutual friend who introduced you to Augustine?: A French friend in Coca Cola
How did you get to where you are today?: I used to work in investing but hated it after 7 years. I wanted to work in sports but my investor friend said to work in consumer goods. I got my degree in marketing and then got a job as a marketing assistant and rose to Coca-Cola and ended up having sports as my portfolio because Coca-Cola is the best brand in the world
My role in coca-cola: my job is to recruit a new generation of coke drinkers
There are tons of marketing divisions in coca-cola from stores
Mexican Coke
How do you convince people?: People need to trust you, but you have to bring people along in the beginning. People like to be involved
Where do you manufacture?: In Europe, sometimes we have to ship by air to the US
Where are you available?: Some SF stores, available at Safeway, Target, Shoprite, Fairway,
20% Coupon if you message Evan on LinkedIn
We were slow on retail. We mostly focused on food service and front-end
We decided to focus on multipacks. We had to do a lot of different ways to repackage. We had to do some of our manufacturing in the US such as packing products
What is one thing in the food industry you’d like to know more about?: The science and the technical side. It’s a language I don’t speak or understand. I don’t like having to tap out of the conversation
How do you learn?: I don’t read anymore. I’ve reached to a point where it’s more curated. Tom Goodwin, Mark Rittztons
Where can we find you?: First Thrusday at 98 4th Street Open House 7-8pm at Brooklyn
Facebook Page: Michel et Augustin
Joe Heitzeberg is the CEO and Co-Founder of Crowd Cow, an e-commerce site that sells premium meat. And when I say premium, I mean meat straight from the farm, or Japan!
We all hear about the innovations of alternative meat, plant-based or cell-based meat all over this podcast so I was delighted to interview a new perspective in the way we view protein, the fact that you can not only find out where your steak comes from, but how it was raised, what breed it is, and it’s delivered straight to your door.
As long as it reduces the system in how we farm animals now, I’m all for it.
Learn about how Joe pivoted the business from actually crowdfunding a cow, to building out a way to sell Wagyu beef to his customers. And most importantly, learn how innovation doesn’t have to be a new method of making meat, but maybe just showcasing old methods using modern technology.
Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets.
Or use this link here
I’ll be there with a mobile podcast studio. See you there!
Show Notes In a sentence or less: We help consumers know the source of their meat
Why online? We can bring a richer experience than in the grocery store
Why is the meat better?: The type of meat and what they eat is much higher quality. They’re well-taken care of
Why did you start Crowd Cow?: When an Entrepreneur in Residence, one of my friends was bragging about getting a cow. I went to the farm with him and saw just how different it is to get a cow
We first started with crowdfunding one cow, it was fun and engaging but in reality, it didn’t work
Wagyu/Kobe Beef – called Koroge Washu, genetically, the marbling is different. We had to get it. We called the slaughterhouse in Japanese and asked them to sell us meat. I had to visit them to get their business.
Why Does Your Food Job Rock?: I love learning the process and the consumer feedback
What do you think about plant-based and cell-based?: Imitation is flattery. However, I agree that the industrialization of meat is an issue that they are trying to solve. We also have a way to fix it. People want an alternative to factory farming
What’s the biggest challenge right now?: Reach and brand recognition
Favorite resource: Badass: Making Users Awesome
Any advice for entrepreneurs?: Keep one foot in front of the other, you’re farther than you think
Also, be around people with founder empathy
Until you’ve convinced someone to do things for free with no resources or brand, you’re not an entrepreneur
Where can we find you for advice?: joe@crowdcow.com
What’s your favorite beef right now?: We just launched an Iwate Wagyu beef. Even the less-marbled cuts taste amazing
Are you sharing the efficiencies of your model verses factory farming?: Yes
How can you get away from the commodity system?: The people who sell commodity meat don’t know or care about how special the beef is, we do
Kat Fernandez, President of the Food Tech Club, interviews me at their UC Davis student meeting. Had a blast recording this live and great to give advice that I hope students find useful.
Show Notes Mandy Jain Episode
Kat Fernandez
What Would You Want to Know as Freshman?: What food science actually is. Food scientists make food and feed the world
What would you do if you were back as a freshman in college?: Do less. Instead of doing a dozen things, I would have focused on a few things
Product Development Competition: Be aware of what’s trending such as probiotics, plant proteins, upcycled products, sustainable packaging. Ask for help whenever possible, especially ingredient-wise
I’m taking a marketing class, how do I be different?:
Blue Ocean Strategy Advice: You need a little red in the blue. Make a great product, and target a group with a lot of money. People can brag about the car
Boca burger vs Beyond Meat
Make a product that’s really good and market it in a very specific way
The 10x rule
Magic Spoon sells out
What would you wish you’d learn in college?: Humility. School inherently teaches you not to fail. You can’t change it, but you can be a part of implementing cool things. After college, you might
Why Does Your Food Job Rock?: I love being creative, but you might not be like me.
What do you say to the haters?: I have no haters online. But it’s very hard to have everyone like you at work.
How do you navigate workplace tribes? Be friends with people diagonally. That's higher-ups in different departments
Alton Brown
5:3 ratio flour to water
Sourdough Bread
Clean Meat
If you want to be an entrepreneur, be in companies that you have to know everything
Claire Saffitz
Oat Milk Yogurt
Nugget
How much money will you get as a food scientist?: 50-70k starting out. In 5 years, you can make $100k in California
This episode is with Akshita Iyers, CEO and Founder of Inirv, a smart kitchen tech company whose first product is a kitchen knob that you can control on your phone!
Akshita Iyer started this company with her husband when her mother forgot to turn off the stovetop, and burnt down her house. At the time, Akshita and her husband were in the medical industry and dropped everything to build a company that would have more impact.
I had a fun time with this live interview as we chat about building a smart kitchen device. From going on Shark Tank to asking amazing people for advice, we dive in on how to accelerate this process and you will be surprised how the process is very similar to a food business.
This is one of two interviews I did live at SKS in Seattle last month. It was a super fun event, and I’ll go a little bit into it at the beginning of the episode.
Learn the building blocks of building something as complex as a smart kitchen device.
About Akshita Akshita is the co-founder and CEO of Inirv, an IoT company using connected devices to bring safety and simplicity to the kitchen. Akshita graduated from Duke University with a neuroscience degree and worked in the Duke Health System before becoming an entrepreneur. After her mom accidentally left the stove on and started a fire, Akshita founded Inirv to bring connectivity to the kitchen in the fastest, most affordable way. Inirv is reimagining the kitchen and transforming the way we cook at home.
Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets.
Or use this link here
I’ll be there with a mobile podcast studio. See you there!
Show Notes Adam Monologue
Smart Kitchen Summit SKS
Rakuten Optimism 2019
Cal Fussman's podcast Big Question
Tim Ferriss Show Cal Fussman
James Altucher Cal Fussman
Marie Kondo
Daymond John
Faux Fried Chicken on Shark Tank
Wild Earth on Shark Tank
Intrapreneur
The Power Of Broke
Paul Shapiro
Smart Kitchen Summit
I make products that help you cook safely at home
At Inirv, we build connective devices to make things simple
What’s your background?: I graduated in Duke and focused more on neuroscience. I always wanted to be an entrepreneur but after the accident, we thought this would be great to help a lot of people
How did you think of this idea?: How do we control the appliance instead of solving the reaction?
The threshold for a kitchen knob is very low and we’ve tested 100s of stoves to make sure we are compatible.
We shipped product, 7000 people on the waitlist
How can we get on your waitlist?: Just our website Inirv.com
Shark Tank -How can you get on the show?: You can audition but we had someone reach out to us to be on the show. It took 9 months of diligence before we went to LA. You can be cut any time. 30000 people pitch, 150 pitch, 50 get on air.
The first 30 seconds are scripted, once that’s over, it’s a complete free for all. There’s a 2 hour pitch.
What have you found cool about SKS?: Great way to network
Chefling
What are your thoughts on kitchen devices?: We’re on the cusp of it. The tip of the iceberg
Why do you love what you do?: I love building things. I didn’t have access to any resources but the passion helped built it up
What are some challenges and solutions?: We were able to talk to the founders of other smart kitchen companies and it helped us a ton.
How do you get through the noise?: Make your note personal. Do your research
What’s your favorite resources?: How I built this by Guy Raz
A book: Predictably Irrational. I actually took his class
What is one piece of advice to start a tech company?: Surround yourself with amazing people. My family helped me a lot. We almost ran out money to manufacture it but we did it.
Number one reason startups fail because founders get up
We interviewed 100+ hardware founders about manufacturing
akshita@inirv.com reach out on my website and linkedin
What’s next?: Scaling production. Work with other players and appliance manufacturers. We’re exploring a lot of options
Learn about how Renee Dunn from Amazi Foods fell in love with Uganda and how she found the company, pretty much by accident.
But the real gem in this episode is getting into the thick of importing products from a different country. Renee established and built up a relationship with a person producing products in Uganda, but after some difficulties in communication and product delays switched to manufacturing their own facility. What are the pros and cons of having another company create your product? Especially if it’s in another country? You’ll find out in this episode.
Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research.
Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important.
You can find the book here: https://alacarteconnections.com/shop/
Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward.
Show Notes What do you do?: I work directly with farmer’s groups in Uganda to sell their products
What are your products?: A jackfruit chew, a plantain chip and papaya strips
Our most popular SKU is a salted olive oil plantain chips
Gonja Crisps
Amazi – means water in Uganda. It was originally a different name it was busy
How did you found Amazi?: I studied abroad in Uganda. I first went in middle school.
After going through being a yoga school manager, I quit and went to Uganda. I was asked if I had a booth in this Agprenuer event and made a company. Connected with someone who could sell products and went from there
However, we are now building our own factory
Why did you decide to build your own factory?: The lack of accountability and control and timeliness built up and we’ve decided to create a facility
My Food Job Rocks: The business I created is a form of self-reflection
Food trends and technology: Jackfruit is trending
People are buying things based on what they stand for but the product must be good
What is something in the food industry you’d like to know more about?: Technical Background
Global Entrepreneur Summit in the Netherlands
Social Impact Accelerator
SEED SPOT
Do you have any books you recommend?: I don’t really read business books but I get things via podcasts. How I Built This
Ben and Jerrys Episode
Delighted By Hummus – McKenzie
Delighted By Food Podcast
5 Minute Journal
Conscious Capitalism
The Compound Effect
The Power Of Habit
Amazi Foods
When you think of Mars, you might think of chocolate or pet food but have you ever thought about the important role Mars has on Food Safety? In fact, Mars recently launched a brand new, state of the art global food safety center right in the heart of China. Within this center, Mars employs top scientists to solve the world’s pressing food safety solution innovations including research on mycotoxins, pathogens and traceability
Take a look at not only the Global Food Safety Center’s amazing technology, but also their amazing scientist and learn how Guangtao Zhang got into food, by taking the skills he learned in the pharmaceutical industry and applying it to food safety innovation.
Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research.
Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important.
You can find the book here: https://alacarteconnections.com/shop/
Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward.
Show Notes Mars’ global food safety center located in China
We feel that China is so central to the world, we had to put it in there
Mars sells to China: M and M’s, Snickers, Pet food, Dove Chocolate (dominant chocolate)
Spicy Snicker’s Bar
Mint flavored snicker’s bar
What is the Global Food Safety Center?: Located in Bejing, 3000 sq m facility. Ampitheater that can host trainings and conferences. 30 people analytical
BSL-2+
Very powerful analytical capabilities
We look into three important areas in food safety research
Mycotoxins
Microbial Risk Management – Salmonella, E.coli
Food Integrity – relatively new, knowns and unknowns in food contamination
Also:
Soft Tracking and Investigation
Ultimately our goal is to prevent microbial incident
How to reach Mars: marsGFSC.com
How did you get int food safety: I started as a chemistry major focusing on inorganic materials. My academic background gave me a huge amount of technical knowledge.
Postdoc in Cornell doing pharmaceuticals
How do you find drugs?: It’s a very long process. Screening, until you get a hit. Then you do medicinal chemistry by changing the molecule. It can take decades and a lot of money to create a drug.
What was your first job at Mars?: I was always in the food safety center. I started out in the analytical lab and now I’m the head of research in food safety
Whole Genome Sequencing
IAFP conference
What is the biggest food safety problem?: Pathogens
What is a good piece of advice: If you’re looking for a purposeful, multi disciplined job, this is it.
marsgsfc.com or mars.com
I met David Benzaquen, CEO and Co-founder of Ocean Hugger Foods, and his company at multiple different events and tried some of their sushi. As someone who’s in the space, I was super impressed.
I’m always impressed with David’s network and because he’s so intertwined within the plant-based industry, I wanted to ask him why he decided to go into building businesses and how can we all can get started creating something impactful.
Learn step by step how David built Ocean-Hugger Foods. From building his skillset at Plant-based Solutions to meeting the chef who had this crazy idea to turn tomatoes into tuna, to scaling big enough where they produce in the United States, Europe, and Asia. It’s an incredible story and I guarantee you’ll take something valuable out of it.
About David David Benzaquen is the Co-Founder and CEO of Ocean Hugger Foods, a company which manufactures plant-based seafood alternatives to address the overfishing crisis. The company has received innovation awards for its flagship Ahimi product from Whole Foods Market and Sysco, and has been heralded in the New York Times, USA Today, CBS Morning News and more. David has also served as an advisor to numerous plant-based food companies, accelerators and investors. Learn more about his company Ocean Hugger Foods at www.oceanhuggerfoods.com
Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research.
Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important.
You can find the book here: https://alacarteconnections.com/shop/
Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward.
Show Notes Who are you?: I’m the CEO of a plant-based fish company, Ocean Hugger Food
James Corwell - CSO
Tsukiji Fish Market – The auction off 4 million pounds of tuna
How did you meet James?: I read about him and he launched a Kickstarter campaign
I actually reached out to James on LinkedIn. My background was launching and scaling plant-based companies so it was a great skillset
We hear each other speak in the conference and went from there
Certified Master Chef
Ahimi – tomato tuna
We sell Ahimi in food services such as restaurant chefs and college and universities
Can you describe your history?: I used to be an advocate, but I felt like it wasn’t impactful. I would start measuring marketing campaigns by doing experiments that changed their behavior
Bolthouse farm and the baby carrot
Paul Shapiro – Advocate to Entrepreneur
Why do you think people switch from Advocate to Entrepreneur?: Food is emotional because it affects our emotions (taste, price, etc). Most people don’t have the time to educate, but they can make choices when they buy
How have you seen the process of animal advocacy?: I learned that taking it slowly and meet them where they’re at and enter our world slowly.
Flexitarian
Mintel’s definition: half their meals are vegetarian
What are the components to make a plant-based company?: Team, grit, and endurance
Naming matter: We tried Tomato Sushi and it didn’t work. But Ahimi – Spirit of Tuna
What does CEO mean to you?: Defines the path and direction and mission
We produce in North America, Europe, Asia
Unami – Unagi Eel
Shelf-life: We flash-freeze our product to maintain maximum freshness
National Restaurant Association Show
My Food Job Rocks: I get to impact the world with delicious food
DOT Foods
Algae products
Duckweed, Water Lentil
What is the biggest challenge the food industry needs to face right now?: Inefficiencies in the system. The reason why we’re selling garbage is that we still believe that the consumer wants to have everything we want right now. This is changing
Cargill – Head of the protein division is focusing on plant-based
Tyson Foods is doing the same
How do you compete on the price of meat?: The meat industry puts a lot of band-aids. It’s cheap and scale. For plants, we will get there, and that’s about investing in the growth of the crop and products
Annie Ryu Jackfruit company
What are the health benefits for Ahimi?: Fish has a lot of mercury and plastic in it. Our biggest fans are pregnant women actually. We haven’t found consumers to care about protein but they are about omegas
What would you like to learn more of?: Molecular gastronomy
Jeremy Piven
Favorite book: Mission in the Bottle (Seth Goldman, Founder of Honest Tea, chairman of Beyond Meat)
Do you have any advice for anyone who wants to start their own plant-based company?: Call me. But also go for it. Why does the world care about your product? There are many channels to get the word out there
Perfect Day Foods
Perfect Day ice Cream
Plant-based Solutions - plantbasedsolutions.com
Online Masterclass
Payal Gupta’s journey to becoming a food stylist was a wild one. She quit her standard corporate job, in which both her ex-husband and her family disapproved of, but through years of persistence,e she now owns her own food styling studio and is flourishing
Though you'll learn some fun tricks and tips to style food, and how to work with clients, this episode is more than a peek inside being a Food Stylist, it’s much more about the journey of finding your passion and working hard at it. It takes a long time and you run into a lot of obstacles!
That’s the most inspiring thing about Payal’s journey. She worked hard, used her resources when she needed to, asked for help when she needed to, and did not give up even when people said it was not a good move. Now she is flourishing with her own practice. So it’s a great story about achieving your dream, the lesson of being patient but persistent to make it happen.
About Payal Payal Gupta – With a foundation of Economics Honours from Kolkata University, I tuned into my entrepreneurial spirit in IIM B (MPWE). Further I was intrigued by consumer behavior in the field of food so I pursued it through my stint in qualitative market research. Having gained an insight into the decision-making process of customers over years, I went on to focus on the food itself. To achieve it I started to build upon my childhood passion of cooking artistically and started studying food professionally.
Over the years I have had the opportunity to polish my skills in the world of food by educating myself across premier institutes globally and working with esteemed chefs and hotels some of which are mentioned below:-
Le Cordon Bleu (LCB), Bangkok
Sophia College, Mumbai
Institute of Hotel Management(IHM), Mumbai
World Pastry Champion Eric Perez, Bangkok
Chef Rohit Sangwan and Chef Aniruddha Roy (Taj Lands End)
The years of Culinary education was combined with the artistic aspects of Food photography and Floral design by educating myself at:-
Institute of Floral Designing (IFD), Mumbai
National Institute of Photography (NIP), Mumbai
Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems.
Now in its fifth year, #SKS2019 is the conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators.
Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes.
Show Notes
When someone asks what you do for a living, what do you do?: I’m a makeup artist for food. I beautify the food-based off of the client’s parameters
Any tips on how to make food look good?: It depends on the product, it takes time to know the components of the product and apply it.
How did you learn the craft?: I apprenticed for two and a half years. I didn’t cook but I watched and read. When I branched out on my own, I found the same problems. So I spoke to a ton of different people and helped learn about it. It’s been 7 years since I was independent. The best way to learn is to get yourself into a problem.
How did you get into this?: Since I didn’t have a food degree, I got a stable job but hated it
Ratatouille - “Anyone can cook”
Chef Jacob (famous Indian chef)
How did you find out about being a food stylist?: sabbatical lead me to a movie, a movie led me to search the net, and then I called approximately 40 food stylists
Mentors: Mentors who are confident and know when it’s time to leave are the best mentors to follow.
Book Mentioned: The Last Lecture by Randy Posh
Do companies contact you?: Ad agencies get contacted, then tey find the right fit
TedEx Talk: Ordinary Ingredients for an Extraordinary Life
What is your dream project?: I actually had the chance to meet the Prime Minister of my country
What’s your favorite quote?: Nike Tagline: Just Do It
Favorite Book: Eat Pray Love
Favorite Kitchen Item: I just need one knife. My knife is from Singapore gifted from my boss
Favorite Food: Rasmalai (softball of cottage cheese)
How can we contact you?: design@chefpayalgupta.com
With the plant-based movement in full force, you have burgers and milk, but you also have something that already naturally feels like meat. Jackfruit, young jackfruit in particular, has been an up and coming food that when Annie Ryu first found it in India, saw the potential to save the world.
Eight years ago, Annie was in pre-med student at Harvard and during a trip to India to implement a healthcare program, found Jackfruit and its potential as a food that could reduce meat consumption, improve health and most importantly, improve the lives of the farmers who grow it. She saw Jackfruit as a simple solution to solve complex problems
So Annie dropped everything to try and commercialize this then-obscure meaty fruit and it has been a wild ride but now more popular than ever, the Jackfruit Company has products all over the United States.
There are so many good pieces of advice in this interview. Whether you need inspiration get up your butt and start something meaningful, or maybe you want to understand the complexities of jackfruit, or why there might be too much protein the American diet and why? This episode is a wealth of knowledge and I hope through this interview, it’ll inspire you to take on a big problem. After all, what have you got to lose?
About Annie Annie Ryu is the founder and CEO of The Jackfruit Company, the world’s largest supplier of jackfruit products. While attending Harvard, Annie discovered the jackfruit plant as part of her work in India to implement a maternal and child healthcare program she developed with her brother. In discovering jackfruit, Annie saw an incredible opportunity to convert an underutilized crop to nutritious, delicious food, and income and opportunity for farming families. In 2015, Annie launched The Jackfruit Company, introducing U.S. consumers to this innovative, plant-based meat alternative in ready-to-eat formats. The Jackfruit Company’s products are available today at retailers from coast-to-coast and feature a variety of options, including meal starter pouches, frozen ripe jackfruit and single-serve frozen entrees. In addition to achieving many accolades while attending Harvard, Annie was named to Forbes 30 Under 30 for Social Entrepreneurs in 2017.
Awards and Recognition:
Forbes 30 Under 30 for Social Entrepreneurs (2017) - Annie Ryu
NEXTY Editor’s Choice Award at Expo East (2015) - The Jackfruit Company
Harvard’s Women in Business Competition Winner (2012)
Harvard’s i3 Innovation Challenge (2012)
Resolution Project’s Social Venture Challenge (2012)
Additionally, Annie has been recognized as a Global Good Fund Fellow, an Honorary Fellow at the Legatum Center for Development and Entrepreneurship at MIT, and one of Glamour’s Top 10 College Women in 2012.
Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems.
Now in its fifth year, #SKS2019 is the conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators.
Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes.
Show Notes When someone asks what you do, what do you say?: We’re an early growth-stage startup
When did you start?: I started at 2011 as a college student
What is Jackfruit?: The meatiest plant on the planet. It’s uniquely positioned as a whole food meat substitute.
Young Jackfruit (not immature jackfruit)
Quote: We see the world as we are
Why Jackfruit?: When I was working in global health and delivery, I was trying to solve global health and poverty was related. With Jackfruit, I could support the farmers
Ripe Jackfruit: A tropical mango pineapple flavor
When was the pivotal moment that you changed?: When I saw the potential of Jackfruit it did not matter what, I want it to make it a reality
How do you decide tough decisions?: Know yourself and know what you want to do in your life. What is it going to take to be happy and healthy and survive?
What was the first thing did you think about when starting this company?: Is it even legal to import jackfruit?
How did you get your product into the store?: I had two shots at this. My first time, the farmer added the preservative and it was just above the levels and had to pull of everything.
Fruitation to the Jackfruit Company
What is the hardest thing about starting and scaling a business?: For a first time founder, You have so much to learn and you have to constantly run up hill.
How did you find your resources to succeed fast?: Some of my first connections in the food industry was from winning pitch competitions. The mentor I had was amazing and really cared about what I was doing
Lord Of the Rings
Endgame
My Food Job Rocks: I get to make a positive difference every single day
For young jackfruit, this fruit not only reduces meat, but is very sustainable
What type of food trends and technologies are exciting you right now?: More talks on biodiversity
I also wish medicine and healthcare was more involved in food
How much protein is in jackfruit?: A common question, but too much protein is bad for you. We are actually really low in fiber.
Will fiber make a comeback?
Vegan versus plant-based survey
What is one thing in the food industry you’d like to know more about?: How we correlate health and food
Do you have any stories about the farmers?: We want more. Right now we are working on scale
How do you grow?: We have a more food service focus than you think
Do you have any advice for starting your own food business?: It’s a balance between strategy and execution
No business plan survives first impact
Where can we find you?: annie@jackfruitcompany.com;
Tetrapak is one of the biggest packaging companies in Europe and you might know them for their unique boxed packaging. When you think of boxed chocolate milk or juice, these guys might have made it. But more importantly is that TetraPak is more than just a packaging company, they solve complex ways in how to package and sustain food.
You’ll learn about how Jesper Thomsen (Food Technologist) and Helen Sellar (Product Manager) found out about food science and why they love working at TetraPak. You’ll also learn about the types of problems TetraPak is trying to solve from packaging complex food systems to solving sustainable packaging.
Also, this is a great episode about what you can do with a degree in Food Science! Both Jesper and Helen have food science degrees and utilize it in solving Tetrapack’s food division!
Enjoy this episode with Jesper and Helen all the way from Europe!
About Jesper Thomsen Food Technologist – Dairy Chilled, Business unit Liquid Foods,
Jesper Thomsen works as a food technologist covering various liquid dairy products such as pasteurized, Extended Shelf Life, flavoured, fermented, recombined and lactose free milk products.
This includes customer trials run at Tetra Pak product development centres, and for full scale deployment on customer sites.
Before joining Tetra Pak in 2016, Jesper was working as a dairy technician in Denmark where he managed development work on UHT RTD products with specialised nutritional content along with other dairy-based drinks and smoothies.
Furthermore, he has also worked with other diary-based product such as processed cheese, mozzarella and spray dried cheese powder.
Jesper holds an Academy Profession degree in dairy technology from Lillebaelt Academy in Denmark.
About Helen Sellar Product Manager
Helen Sellar is a Product Manager for Tetra Pak Dairy & Beverage Systems. In her role she is responsible for development projects, such as a recent project to develop the next generation on standardization units.
She has over 27 years of processing and technical experience, of which 23 years have been at Tetra Pak based in Sweden. During her 23 years at Tetra Pak she has led project teams to implement leading technology that focus on cutting costs for customers, provide enhanced automation and reduce maintenance requirements.
Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems.
Now in its fifth year, #SKS2019 is the conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators.
Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes.
Show Notes JUST Water
Tetrapak
Describe how you got to where you are today: We had different paths but we ended up in the same company.
Technical to management: Why did you do it?: I just really like working with people
What are the hard parts of the job?: You get into territory you can’t look up anywhere.
How big is Tetrapack?: 3600 people in Sweden alone
Does Tetrapack do just food?: our core business, but we do equipment, and cosmetics
My Food Job Rocks: I get to work with food producers all around the world. Helen: I enjoy the short term and long term rewards in the industry
What is Tetrapak’s stance on sustainability?: We are putting a lot of resources to make our packages recyclable
What type of food trends and technologies are exciting you right now?: Nutritional shakes in a tetrapak environment. Also, chilled products becoming ambient
What is the biggest challenge the food industry needs to face?: Sustainability. We need to prepare for that
What do Swedes drink in plant-based: First soy, and then Oat. Oat milk has exploded
What do you want to more about?: alt-meat trends
Favorite kitchen item: Male: Beer brewing system
Favorite Quote: Jesper: To do a common thing uncommonly well, bring success – Heinz
Helen: Quote: Tetrapak’s quote – Protect what’s good
Any advice for anyone who wants to be in the food industry?: Go for it, go for the first job and see where it takes you. Jesper: your first job is not going to be your last job. Take your learning, it’s not the end goal, but you’ll learn a lot.
Where can we find you for advice?: Jesper: If you’re a tetrapak customer, you can find me. Or find me on LinkedIn.
Robert Jakobi is a serial food entrepreneur who founded Metcalfe, Itsu, and is now CEO and Founder of BOU, a company reinventing bullion.
What makes Robert’s story so fascinating is that he made successful companies in two different countries. Originally from the United Kingdom, he built Metcalfe and Itsu, and now is growing a successful bullion company right in the United States.
You’ll get a great overview of Robert’s history, on all three companies that he’s built or is building, and then we dive straight into dissecting his whole story, so this episode is structured a bit differently, because you’ll hear everything upfront and then we get into the heart of what makes a successful food business.
You’re going to get some amazing advice no matter what stage of a business you. You’ll get advice on how to start a company, what to do with your money whether in the Seed round or the Series A round, and being at the right place at the right time, but finding the pattern to turn an old category on its head.
About Robert Robert Jakobi is the CEO and Founder of BOU, the innovative food company bringing joy back into cooking with its versatile range of bouillon, gravy and miso broth cubes, and instant soup cups. A serial food entrepreneur, Robert was previously the CEO and Co-Owner of Metcalfe’s Food Company, which he launched with renowned entrepreneur Julian Metcalfe (itsu and Pret-a-Manger) in 2010 and quickly turned it into the fastest-growing privately-owned food and drink company in the UK. In 2015, they launched their spinoff brand, Metcalfe’s Skinny, a leading premium popcorn brand which was acquired by Snyder’s (owner of Kettle Chips) in 2016.
In May 2017, Robert launched BOU in the US with COO Kunal Kohli, disrupting a section of the supermarket that had not seen innovation in decades. An overnight success thanks to major stockists such as Amazon, Fresh Direct, Wegmans, Wholefood, Krogers, Walmart and 6,000 more retailers, BOU encourages people to rediscover the joy of cooking with its convenient cubes full of big, bold flavors that are US-made with non-GMO and no artificial ingredients. To date, BOU has raised $7.8M with backers including Nebari Ventures, Andy Gellert (Gellert Group) and Shelly Stein (Southern Glazer’s Wine and Spirits). Robert holds a Bachelor of Arts majoring in Economics from the University of Pennsylvania.
Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems.
Now in its fifth year, #SKS2019 is the conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators.
Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes.
Show Notes Wharton in Penn
Barclay’s Capital in New York
PODBites
Pret a Manger
Metcalf Food Company
Metcalfe Skinny
HouliHand Lokey
Diamond Foods
Snyder Lance
Itsu and Itsu Grocery
Boullion Cube
When did you start feeling entrepreneurial?: At Penn, I started a nightlife promotion company
Also Fashion Retail
What’s the difference between the UK and US market?: Quite a few things. US is a great opportunity but it’s very crowded
How did you get rid of the noise?: There are a ton of different pieces. You need a great product and savvy marketing. For example, social media, trade shows
What are the big challenges for brands?: New media and channels will be introduced and new competition will always show up. The right people and the right systems matter in this business.
How do you spend money on your business?:
Pre-Series A: Design and Product and Product-market-fit
Series A: After we launched in Whole Foods: Money to support the brand scaling nationally. Bigger and better marketing programs
Consecutive Series help grow the brand
What advice would you give a budding food entrepreneur?: Believe in yourself and don’t be scared of failure. Go with your gut. It might not work because there’s so many things that build a brand. Really believe in yourself and your ideas.
Having the ability to listen well is super important
My Food Job Rocks: I get to work with smart, passionate people
What type of food trends and technologies are exciting you right now?: Trends that last. Anti-examples: Cricket. Examples: protein, popcorn, etc.
What are your thoughts on innovating ramen?: It’s happening. Asian is hot right now and we havea Miso version. Our products have better-for-you
Vertical Integration: Our manufacturers are our cofounders
Favorite Quote: Winston Churchill: We shall fight….. We shall never surrender
Where can we find you for advice?: Robert@bouforyou.com I’m always reachable and happy to chat.
The name of the game in this episode is food service, an area that’s not well talked about yet it dwarfs retail space. Think about it, lunch spots, schools, universities, and prisons all use the foodservice channels to feed people and this channel has its own challenges. That’s where Stephanie Lind comes in.
Stephanie Lind has a good understanding of the food system and I like to say I do too so we get into some really complex discussions about supply chain in the foodservice industry.
So you will learn a ton about the complex world of foodservice and I hope this interview helps you discover this whole new world right under your nose.
About Stephanie Founder and Chief Strategy Officer
Elohi Strategic Advisors
Stephanie Lind is the Chief Strategy and Business Development Officer of Elohi Strategic Advisors, a firm she founded in early 2015. She works closely with emerging natural and sustainable food and beverage companies as well as their venture capital and private equity investors. Elohi acts as a full service commercialization engine and provides holistic Go-To-Market strategies, outsourced sales execution, robust product innovation road maps and B2B marketing services.
Prior to returning to Elohi Strategic Advisors in January 2019, Stephanie lead the global sales initiatives for Impossible Foods which included sales strategy for all channels (foodservice, industrial and retail), sales operations, B2B marketing and product innovation. She has over 25 years of experience across Sales, Marketing and Supply Chain working for Fortune 500 companies including PepsiCo, Sysco, McDonald’s supply chain partner Havi Logistics as well as smaller, privately owned businesses including those started by her parents.
Stephanie earned her bachelor’s degree in Business Administration from Washington and Lee University and her MBA in Marketing from DePaul University.
She is a member of the National Small Business Association (NSBA) Leadership Council, Women’s Presidents Organization, the Plant-Based Food Association and acts as a mentor for the Big Idea Ventures accelerator. Outside of work, Stephanie and her husband enjoy spending time with their three dogs and four cats, exploring their new community in Half Moon Bay, California and volunteering.
Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems.
Now in its fifth year, #SKS2019 is the conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators.
Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes.
Show Notes What are the cultural differences between Chicago and the Bay Area?: There’s a surge of new brands in the Chicago area. There are a ton of big food companies in that area. For the Bay Area, you have the money.
Good Food Business Accelerator
I teach emerging sustainable brands how to navigate the world of food service
What is food service?: Commercial and Non-commercial. Basically those that choose to feed people and those that need to feed people
We have a bootcamp that funnels our clients through the food service channel
Hidden Cost: Distance, Freight Charges, Booking trucks, lack of data
Does food service price lower?: It depends
What would you tell a new person who wants to distribute their product?: You have to make your product in your backyard. Not only literally, but also figuratively (as in local). Have B2B marketing, especially in the ingredient end. The consumer isn’t walking in expecting your brand.
For restaurants:
Does it increase traffic? Does it increase the check? Does it decrease labor/waste costs?
How do you market B2B?: It’s not sexy. A lot of B2C marketers hate food service marketing.
Does my website answer the questions? Can I sample the product in the industry? For chefs, they use Instagram and that might be an angle for B2B.
There are a ton more foodservice institutions than retail institutions
The steps it took to get to where you are today: I graduated in college during the recession and started with being a truck driver for Pepsico.
Then worked as a supervisor at a distribution center
Nabisco
Mass Drug Club Convenience (ALDI, for example)
Went back to pepsico
Laid off, then went back to Distribution
Elohi – Cherokee word for Earth or Mother Earth
How was working at Impossible Foods?: Money doesn’t solve every problem, but it gets you there faster
They are great for PR and excellent In communicating their brand.
Strategy: going towards innovative chefs
Blitzscaling
Food service is very unforgiving. Build slowly and cater to the customers you have. If you run out, you’re screwed
Any advice for anyone in sales?: You have to listen. And you have to approach them to help them solve their problem.
What type of food trends are exciting you?: Food is medicine
ZOLA – Cannibis industry
How do you focus without the hype? (Cannibis industry): Keep your emotions out of it, and think of the what-if scenario planning. If big companies move, you’ll go from fad to trend
What about plant- based meat?: iternations will focus more on fat or less processed.
PDCAAS
What in the food industry you’d like to know more about?: The marriage between science and innovation, marketing, sales, etc. I’d love to understand the science.
Favorite Kitchen Item: Bunn Single Serve Coffee. I also like Mugs
The ritual of coffee
Do you have a favorite meal?: A meal at home.
Do you have any advice for anyone in the industry?: Get as much cross-functional training as you can. If you want to start your own business, it’s really hard and will take a long time. Sometimes you have to fail to learn something
How do you reflect being fired?: You have to learn from it. The higher you go in an organization, the bigger the risk it is to be fired because there’s bigger risk. If you see someone let go at a senior level, you never know what’s happening in an organization. Also, there is a difference between organization versus background.
The Hard Thing About Hard Things.
Find Stephanie on LinkedIn or her email here: Stephanie@elohi.us
Coca-Cola has probably the most ubiquitous and well-known branding in the entire world but they need scientists to do it. Scientists that help innovate in multiple countries
Wendy Zhang is one of those scientists who works on Coke products to bring them internationally. She works with teams from China and Japan to get innovative coke products onto the market while still maintaining that delicious coke brand.
Learn about the interesting nuances in communicating internationally and the different techniques to understand flavors and customs when bringing product to different nations.
You’ll also get perspective on the value of a PhD and an MBA, because Wendy has her PhD and is getting her MBA after work. Another fun part about this episode is Coke’s initiative on sustainability.
Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems.
Now in its fifth year, #SKS2019 is the conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators.
Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes.
Show Notes Where is Coke?: We operate in 200+ countries with over 700,000 people
Coke owns: Core sparkling (coke products, Fanta, Sprite, Minute mAde, Monster, Honest Tea, Odwalla, Suja, Zico, etc)
STA- Short Term Assignment. I had an Opportunity in Shanghai
When someone asks what you do for a living, what do you do?: I make coca-cola products
They ask oh cool but then they ask – What do you need to develop?
5 flavors of diet coke
Orange Vanilla Coke
What products do you work on?: All coca-cola trademark
We have multiple R+D satellites all over the world
US and UK have different perceptions on chocolate. Is that the same with other products?
Peach we eat in the US is different from the peach in Japan
What’s the difference between working in China vs the US?: Access to consumers
How much autonomy is in Coca Cola?: Not that much
Did you know you were going to work in food science?: No. But I got in via college entrance exam. I wanted to do a foreign language job but was put in food science.
As I studied more, the more interested I was in food.
What’s fundamentally different between US and China?: China is more competitive and focuses more on multiple-choice. US is more focused on critical thinking?
For PhD, I’m supposed to solve a specific problem but the training is about focusing on curiosity and gives you the method of solving a problem
Why did you get your MBA?: I’ve always been interested in the business side. Though I’ve always been in the technical side, I don’t know how people sell products. An MBA really helps me connect the dots.
Most companies have financial aid to get advanced degrees
Is it hard to balance your MBA and your job?: Yes, after work at 5 or 6 pm, and then 3 hours of class, and then you have to read 30-40 pages of case studies.
What are some tips on improving the product development process?: Understand the whole business. Food Safety, food chemistry, and sensory, know all of this. Be involved, and understand the trends
Who do you follow for trends?: BevNet, Food and Beverage, and a lot of suppliers. We have access to Mintel and Nielsen
Where do ideas happen?: Depends on the project. Some come from marketing, the science projects are from R+D
Why does your food job rock?: I have the opportunity to work in one of the biggest brands in the world
Coca Cola Japan
What’s a popular product in Japan?: clear products such as milk tea, beer, coffee, and transparent coke (Coca Cola Clear)
What type of food trends and technology is really exciting?: High-pressure processing. My dream is to work on a product that does that.
HPP is the alternative Retort
What is the biggest challenge the food industry needs to face?: packaging. The food industry has to use packaging
Coca Cola’s Word without Waste
Sustainability Report
What in the food industry would you like to know more about?: Consumers are hard to predict and how do you understand them better?
Coca Cola is an indulgence
Anyone who inspired you to get into food: My advisors from graduate schools
Favorite Kitchen Item: Phillips Pasta machine
Favorite Food: Cheese! I’ve just started to get into cheese
Gary Danko
Any advice for anyone who wants to get into the food industry: Understand yourself and what you’re good at
Where can we find you for advice?: LinkedIn
You might have heard of Salt of Earth because they sponsored our podcast
So David Hart was a native in California but more to Israel on a scholarship and kept on coming back. Now in Israel full time, he’s worked for companies, started his own company, and recently heads a company within a company.
You see, Salt of the Earth is actually a parent company where they sell well, salt. However, David is exploring selling the Mediterranean Umami brand, a salt reduction solution to lower sodium content.
So this episode has a lot of tangible tips to become an intrapreneur, but also some really good sales tips on how ingredients can be sold to big and small companies. Though the timelines are different, the process is the same. Learn from David’s variety of experiences and how each trial made him better and better throughout his career.
Sponsor We’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems.
Now in its fifth year, #SKS2019 is the conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators.
Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes.
Show Notes When someone asks what you do, what do you tell them?: I sell new natural products to the industry
What’s the difference between a sales director and the business unit director?: I’m in charge of everything in that business unit. At the end of the day, I have a business
Mediterranean Umami
How did this hotdog company find out about Mediterranean umami?:
Where did you go to college?: I went to UC Davis for BS and MS. BS in agricultural economics
FFA
Fellowship to study in Jerusalem
Ranchman Foundation
Spent a semester in college in Washington DC
Spent 5 years in cultural absorption – You work in a dairy and serve in the army. After you’re done, you have to find a job. Went back to California to work on a lycopene
Lycopene
Lycored
Frutarom
Ori Yehudai – head of Frutarom
IFF
Cannabinoids
Qualitas Health
No Business Plan Survives First Contact
Israel as a startup nation
Drip irrigation and micro-sprinklers – Israel invented that
Mantra Silicon Valley: Move fast and break things
Israel trends: cultured meat – Aleph Farms ,Artificial Intelligence/machine learning, Food Safety
IFTNext Competiton
NEXTY Finalist
IFT Innovation Awards 2017
Advice: Life is too short to work for an asshole
DavidH@salt.co.il
Davidshart1@gmail.com
Call: 2132610088
This episode's main focus is talking about the legal nuances of starting a food business. Everything you’d like to know about NDA’s, patents, and copyright, it's is all here.
But Abe Cohn also does a great job talking about the fun stuff like LLCs, stocks, and fiscal cliffs, you know, the fun stuff.
But another hidden gem in this interview is talking about networking. Whether you're an introvert who has a grand invention or an extrovert with a grand vision, Abe gives multiple scenarios on how bright minds can meet each other. So maybe next time, you can use these tips to find your next cofounder.
About Abe Abe Cohn is an Intellectual Property Lawyer at Cohn Legal Group, a specialty group of a larger law firm, designed specifically to provide a boutique and highly individualized experience for entrepreneurs and startups.
Though we cover legal here, what about technical? Well my friend Rachel has something for you.
Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research.
Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important.
You can find the book here: https://alacarteconnections.com/shop/
Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward.
Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I’m an Attorney for Intellectual property and startup law
Intellectual Property – At its core, it’s an idea. Not only recipes but logos and slogans (trademarks) and copyright law (screenplays, movies, songs, literary things)
Provisional Patents
Utility Patent
Design Patent
Copyright
Trade Secrets
Non-disclosure Agreement
When does an NDA take effect?
What are the options available for starting a company?
First, write down a narrative. Are you having cofounders? Are you raising? Do you have any proprietary technology?
Depending on what you write down, is what you should set up
LLC
C-Corp
Preferred Stock
Common Stock
Board of Directors
If you’re going to a VC firm, just get a C-Corp
S-corp
Any other advice: Choose your cofounder wisely. Your cofounder needs to fill a need.
Fiscal Cliff
4 year vesting schedule with a 1 year cliff
Why does your Food Job Rock?: I get to work with these amazingly passionate people
Pilot Works
Kenny Lao
In Manhattan New York, you can hop place to place and meet people
Equinox Hot Tub Business Area
Book Recommendations: Oscar Wilde (Dorian Grey).
Entrepreneur Circle Scholarship ENDS SEPT 30
What would you do for a $1000?: Register my company and use the rest to cheaply make a logo. The rest, you need to hustle out.
Instagram: cohnlegalgroup
When you think of High-Pressure Processing, you might think guacamole, or hummus, or juices, but can you do it for a snack bar? Brenden Schaefer has spent the last three years developing a fresh-tasting fruit and vegetable bar that’s sold in retail such as Whole Foods, etc.
Brenden knows his stuff, and there’s a reason why. He worked for one of the biggest food company in the world, Pepsi! He advised the CEO Indra Noori directly making tough decisions based off of data. He took this experience and brought it to marketing emerging brands such as IZZE and ONE coconut water
With this experience in tow, Brenden started Bright Foods and has been doing super well.
Find out not only about the technology of High-pressure Processing but also about how Brenden switched from one expertise to another and how he progressed through the food industry by starting out, loving music.
Sponsor This episode is sponsored by TraceGains!
Why not speed up new product development with TraceGains. With 25,000 suppliers, 200,000 ingredients and items, and a million supplier documents like an organic, allergen, non-GMO at your fingertips, sourcing and supplier approval is a snap. Plug in and go faster with TraceGains. Talk to a TraceGains representative to receive a demo and discount just for listening to this podcast head over to https://www.tracegains.com/npd-podcast today for more information!
Show Notes When someone asks what you do for a living, what do you do?: I’m an entrepreneur and I started my own food company about 3 years ago.
Bright Foods is a new, organic refrigerated bar that uses High-Pressure Processing
Naked Juice
What were you doing for college?: I was a musician at first and at a difficult time in my life, I just cooked and started to develop a love for food. I spent a summer working at Berkeley California, Food PR firm. I starting loving food more than music.
After college, I bought a one way ticket to Paris to try and meet this bass player
I worked for a small food company in New York, wasn’t for me, and then someone told me to get into management consulting. I did my research and learned how to read case studies
Management consulting answers big strategic questions
After a while, it hit me I wanted to create a food company and I got in the strategic position where I gave advice to the CEO directly
How did you jump completely into different roles?: painting by numbers and going through the motion. Thinking methodically really helped me break down problems to solve solutions. What’s the best way for me to go here from there.
Propel
Naked Juice
ONE
What didn’t you know when you started Bright Foods?: The whole manufacturing side
What did having a corporate background teach you?: There’s a big difference between managing teams at a high level versus stressing about fixing a machine to get your order in soon
The Hard Thing About Hard Things
Creativity Inc
How to Meditate
Tools of Titans
Vipassana Meditation
Advice to start your own food business?: Connecting with people who are qualified and well-informed and ask them how to figure it out. The more specific you are, the better
Where can we find you for advice?: @eatbrightfoods, @bhschaffer, Sometimes I post on LinkedIn.
If you are looking at the field of sensory, then this is the episode for you! This is probably the most technical sensory episode we’ve had so far as we learn about new sensory techniques, what type of groups should do what type of sensory and also, great tips on how to sensory test for kids!
Emily Kimmins from KraftHeinz does a great job explaining the purpose of sensory, and how focusing your testing parameters and delivering compelling data allows you to convince a global organization that everything will be alright: that you can do a global launch for a product.
But even if you aren’t a huge company, Emily and I still discuss great tips for small businesses or one-man sensory teams.
You’ll also get to hear about Emily’s first sensory job, which involved working with Dentures, and how she got into the food industry. Like many, it’s usually never a straight path.
Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research.
Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important.
You can find the book here: https://alacarteconnections.com/shop/
Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward.
Show Notes What do you do for a living?: I’m a sensory scientist at Kraft Heinz
Kraft Mac and Cheese Canadian pushback
Type II Error
For sensory, we need to make sure to mitigate risk using data
Tetrad Method – a more statistically robust method
How much data does someone need to be convinced that something is fine?: It’s not about data or the amount, it’s if you have enough
3 different types of consumers:
Internal or sensory acuity – discrimination testing or technical evaluations for product development
Professional tasters – Come in 2 hours a day 4 hours a week. Trained panelists to describe and quantify tastes
Consumer testing – Huge amounts of people but very simple answers
All employees go through sensory tasting
View on Supertasters – When they discovered it, it was very helpful to our field because it introduced a new scale
PROP paper
The easiest way to describe the taste is to compare it to something We do a lot of “always like something else”
Background: Emily has a degree in biology and went to pre-pharma. I switched mindway and just said I wanted a science job
I asked a temp agency to get me any science job
First Job: Proctor and Gamble products and worked with their Dentures.
Next job was the flavor industry
Givaudan
Do you have any advice for anyone who wants to switch job roles?: Explore and talk to different managers. Explore early!
Any advice for kid sensory testing: Separate genders, or do take-home/home-use tests
How big’s your sensory team?: 4 food technologists and 4 food technicians
What type of food trends and technologies are happening right now?: We want more reactionable data. For example, facial recognition and Tinder sensory
We need to reduce the amount of thinking time
What is one thing you’d like to know about the food industry?: Food supply chain. I’d like to spend more time with the farmers
What’s your favorite kitchen item?: a 4-quart pot that I use for everything (I call it the everything pot) also a kitchen pot. I'm currently using the instatpot
What’s a recent favorite food?: Recently went to a restaurant and it has an interesting Poke dish with cubed seared rice and topped with spicy tuna
Girl and Goat
The Safehouse – secret restaurant
Society of Sensory Professionals
IFT has a great sensory division
How do we find you?: Linkedin is the best way
Our guest today is Dr. Maya M Warren, Sr. Director of International Research and Development and the Tastemaster at Cold Stone Creamery.
I’ve seen Maya twice on TV. One on an episode of the Amazing Race with Amy DeJong (a podcast guest from way back) and last Christmas at my Grandma’s house watching Dr. Oz (my grandma loves the show, not me).
Anyways, I had to get her on the show so I asked Amy for Maya’s contact and we went from there. Thanks Amy!
Maya is a delight to talk to as the first thing you notice about her is that she absolutely loves what she does. I mean, she has her PhD in ice cream, gets to travel the world formulating ice cream, and gets to be on TV to talk about ice cream! She lives and breathes it.
Maya and I talk about the fact that she didn’t even know about food science until midway through college, and even though her college didn’t offer food science, that did not stop her from working mornings at a processing plant and doing her thesis solely on ice cream.
You’ll also learn a bunch of other stuff like how Maya and Amy got on the Amazing Race, how to communicate with foreign product developers, and how Maya expresses her passion for ice cream in multiple ways.
Also, you’ll learn super valuable tips on creating your own ice cream and how to optimize your home ice cream experience. By the way, if you’re listening to this in July, happy ice cream month!
Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research.
Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important.
You can find the book here: https://alacarteconnections.com/shop/
Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward.
Show Notes Winners of the Amazing Race (Season 25)
Amy DeJong Interview
Dr. Oz and Low-Calorie Ice Cream
How do you get on Dr. Oz?: They found me because of being on the race
Coldstone Tastemaster
How do you describe yourself?: I make people smile
Coldstone: 33 countries
A big part of what I do is to modify the formulation of ice cream in different countries.
How different is ice cream in other countries?: The global landscape of ice cream is different everywhere. For example, US has 10% milkfat and has to be cow milk. Some countries don’t have a legal definition.
How did you hear about food science?: I never did until I saw how bacon-flavored soda was made.
Carleton College
Unwrapped
Malt-o-meal company
Richard Hartel
UW Madison
Coldstone was my first job. They found me on the Amazing Race
Coldstone uses granite slab
Skillsets in your job: Being able to formulate, work in excel and communicate especially in different countries. Sensory science is great as well
Skillset for: Bench-top to scale-up: Be aware that things can change
Skillset for: Communicating with people in other countries: I mainly communicate with the experts in that country’s field. The dairy and food engineers in that country. Sometimes they use outside consultants to translate.
Why Does Your Food Job Rock?: I love ice cream, and I want to share my love of it to the world.
What type of food trends and technologies are exciting you?: We are embracing other people’s foods now
McDonald's flavors around the world
Turmeric
Ube
Personalized nutrition
Favorite Flavor recently: Brown Sugar
Texture Innovations: Gelatinized Starch and Chia textures
Chia Pets
Flavor is usually showcased through money and exposure
Halo Top
Is Halo Top actually healthy?
Same with Plant-based burgers. Is it healthy?
One thing in the food industry you’d like to know more about?: Plant (or other) alternatives for milk
Perfect Day Ice Cream
Ben and Jerry’s CBD ice cream
Ice Cream Maker – Happy Joy Batch Freezer
Remember: The freezer can really abuse ice cream
My ice cream is really hard and my spoon bends: bad formulation or no overrun
Twitter: @mayawarren
Maya M Warren
Official Website: MayaWarren.com
You are listening to a bonus episode where I talk about my actual day job at the Concept to Consumption podcast. I talk with Gary Nowacki, the CEO of TraceGains!
So you’ll learn mainly about how I think about things and my thought process on innovation. I talk a lot about growing Better Meat Co and the steps it took to do so.
A big portion of the interview is also about analyzing the current plant-based meat landscape, and how the players, both the restaurant and the manufacturers are differentiating themselves.
Enjoy this one, I love to talk shop and I appreciate Gary’s team for letting me do so.
No ads this time, this one’s a freebie
Today you are listening to episode 180 with Alexander Zox, New Business Development Lead and Dianna Rogers, Director of Account Services and New Business Development at BrandFirst Creative Agency.
BrandFirst Creative Agency specializes in branding food companies form confections to food tech. They were the main creative agency behind the Alt Protein Show and I bumped into them at Expo West
This episode was recorded a bit earlier, but the main reason was that I wanted to coincide with BrandFirst’s newest podcast, Innovativeness. You can find that in the show notes with their first episode with Victor Santos Director of the Cellular Meat, at JUST who I met at the Cultured Meat Symposium.
This podcast is a great overview of the landscape and language in the food tech world. We talk a lot about how the current food tech players are communicating right now, and how language is a huge thing to consider when communicating something new.
About Dianna As Director of Brand Strategy and New Business, Dianna is a strategic thinker with over 12 years of experience in developing cohesive brand experiences. Driven and detail-oriented, Dianna is inquisitive and analytical by nature with an ability to think creatively and find unconventional solutions to tough challenges. She is also a multi-tasker who is responsible for account leadership, project management and new business initiatives.
About Alex As the Strategic and New Business development lead at Brand First Alex tries to focus on forward thinking and finding unique and successful solutions for our clients. He grew up in NYC among a family of fine artists. He would watch his father, an abstract painter, and mother, a textile designer, constantly create and debate creativity. His love of all things culinary and his passion for science all help to connect him to his passion for communicating with some of the industry’s leading innovators. His ability to challenge the conventional and push the boundaries leads to different perspectives that can yield new and exciting results, both conversationally and in a practical sense.
Show Notes Expo West
Expo West Brand First Article
Sprouted ventures
What do you say in a sentence or less?: Dianna: I work for a branding agency. We work on naming and branding and packaging for upcoming brands. Alex: I work for a design studio but research what is going on in the food space
Alternative Protein Show
Brand First specializes in: Food and Beverage, Healthcare, Confections and others. It's a 30-year-old company
We started with working with M and M’s Mars and went from there
Olivia Fox Cabane
We started podcasting in December. (Eventually, we created our own podcast)
Abbott’s Butcher
Cow with the Cape Beyond Meat
Impossible Foods cartoon
Elmhurst
Milkadamia
Good Catch
Silk Rebrand
Hippeas
Smashmallow
Instagram
Describe the steps it took to get to where you are today: Diana: In Brand First, I started as a proof reader and copy writer. I evolved account manager and then business development
Alex and I actually worked together in the entertaiDiscussionnment industry
Alex: My Father was a painter, my mother was a textile designer
Sara Lawrence College: Studied Liberal Arts
Alsace Restaurant: Alsace in between France and Germany
How was the booking agency?: Cover bands have big egos
Science Needs a platform
JUST- Victor Santo – Moderated a panel with him
Cellular Agriculture
CRISPR
GMO
Sally Squires
Vegan baggage word
Adding eggs and calling it plant-based
What is the biggest challenge the food industry is trying to face: plastics and packaging
General Mills – Regenerative Agriculture
Joseph Robertson
Paul Shapiro’s book Clean Meat
War and Peace
Modern Meadows
Favorite Book: Thomas Monds Budden Brooks – a quarter of the book is depicting a meal
Kitchen Confidential
Michael Pollan’s Book How to Change Your Mind
Michael Pollan’s Botany of Desire
BrandFirstnj.com
Range Me
LinkedIn: Dianna Rogers and Alexander Zox
Food Marketing Institute Emerge
Zachary Lones started working as a cashier at Sam’s Club (which I didn’t know was owned by WalMart) and rose through the ranks from a business associate to multiple levels of managers and landed in the director’s seat 8 years later.
I saw his story on LinkedIn and I thought, Zachary would be a great podcast guest. A lot of people want to get promoted, especially in a large company and Zach has done it so many times and I wanted to distill the method on how he did it.
This is great episode about climbing up the ranks, but I think the heart of this episode is what Zachary’s mission in life is, and how being promoted allows him to accomplish it. He empowers and showcases people through media the people at Walmart who love their jobs. From the cashier to the janitor.
About Zachary 11 years ago I began as a cashier at Sam’s club, climbed the store ladder til I was running stores at Walmart, today I am the Local Social & Walmart World Director. My aim is to use my job to do work that makes the world a better place. My current role let’s me connect the dots of our past with our future in a way that helps Associates grow as individuals.
Sponsor This episode is sponsored by Salt of the Earth. During IFT, I went to their booth. They were serving vegetarian meatballs and mac and cheese using Mediterranean umami. I would say, it was probably the best meatball made of pea protein I’ve tasted. Mediterranean Umami brings a rich, savory component while being clean label and reduces sodium and made with simple ingredients such as tomatoes, sea salt, seaweed, and mushrooms.
Ask my friend David for a bottle of Mediterranean Umami any time by emailing info@salt.co.il
Show Notes When someone asks what you do for a living, what do you tell them?: I’m trying to improve the world one customer, one associate, one person at a time.
What is your official title?: Director of local social media and associate magazine
I started as a Cashier at Sam’s Club (owned by Walmart)
then I was a business associate
department manager
assistant manager
co-manager
store manager
Director
Any advice on climbing the ladder?: If you’re doing a good job and working hard and someone’s asking you to do more, you should do it and say yes.
Why did you decide to go into management?: I could impact more people being a manager
How does structure work?: Hourly positions, then there’s different levels of management. Supervisors, managers, support managers, assistant managers, co-managers
What was the story from switching from Manager to Director?: Every Walmart has its own Facebook page. I took charge of their facebook page and it was one of the best. The CMO noticed this and challenged me to teach other people to do social media
Zachary Lones post about social media
Social media has a tremendous amount of reach for my area and can let them know about the people who work there. It boosts moral for the associates and they can serve more customers
Servant Leadership
Comic: If you go to school, you’ll never have to end like that guy: If you go to school, you’ll make a better place for that guy
What’s wrong with the guy cleaning up the road?
What’s the value of a magazine?: to showcase amazing people and improves the company culture
It’s plain ordinary folk that change the world
If the company doesn’t celebrate the people and the culture, the people might be looking into other stories and
Why does your job rock?: You can be anyone in the world and there is a job for you in this company and you can give people real opportunity to change the world
What kind of cool technology is happening right now?: There’s services where you can text someone to find a perfect gift for a customer.
How do we digitally serve the customer and give the same WalMart experience?
What have you noticed in terms of buying things in different generations?
We purchase things through Instagram
We have Walmart groceries delivered to our house
We do go to the store but mainly to get out of the house and have our daughters be immersed outside
We don’t shop because we have to, but because it’s the experience
Retail might be more experience focused now
Bruce Willis Surrogates
We might be living in a world where we stay in our home forever
Favorite Quote: Tupac Shakur – I may not change the world but I guarantee I may spark the brain that will change the world.
Favorite Book: I commit to read about 25 pages a day. I like books because I can write in it.
I went to college for Jewish Studies and read the Bible a lot
A More Beautiful Question by Warren Berger
The Book of Beautiful Questions by Warren Berger
My Book List for Creative People
The Coaching Habit
Any advice for anyone who wants to climb the career ladder?: There’s an entrepreneur culture of running off and live your passion and whatnot. You can also do this as an Intraprenuer. I can have a purpose in a company as long as I change my mindset
My Personal Mission Statement: How do I change the world one person at a time?
Into The Spiderverse
Where can we find you for advice?: I’m on instagram@zacharyelones and LinkedIn: Zachary P Lones
or Zacharyplones@gmail.com
Today we have Roger Berkowitz, CEO and President of Legal Sea Foods on the show. A Third generation family business that not only does fish processing, but has a fish restaurant, and a fish grocery store. All of my fans in the East love this restaurant.
I interview Roger on the complexities of the fish farming industry and there was some things I didn’t know about, one, Roger talks about how the rising temperature of the water is affecting fish yields, and two, the complexities of fish farming.
You will also learn some tips Roger has learned in his life of leadership.
And also, learn about Roger’s other food love. It’s not fish, it’s actually….coffee!
About Roger Roger started working in the family fish market in Inman Square, Cambridge at the age of 10 and held a variety of roles prior to becoming President and CEO in 1992. Since taking the helm, he’s led the company’s growth and diversification. He now oversees restaurant, retail and mail order divisions and steers the course for 4,000 employees.
Roger is a member of the Board of Directors for the Federal Reserve Bank of Boston, the Regional Selection Panel for the President’s Commission on White House Fellowships and NOAA’s Marine Fisheries Advisory Committee. He is a member of the Massachusetts Workforce Training Fund Advisory Committee and a member and past President of the Massachusetts Restaurant Association.
In addition, Roger serves on many non-profit Boards including: Dana-Farber Cancer Institute, UNICEF, the Environmental League of Massachusetts and the Blue Frontier Campaign. He is a member of the Board of Overseers for Brandeis International Business School and serves on the leadership council at the Harvard School of Public Health.
Roger graduated from the Newhouse School at Syracuse University and attended executive education programs at Harvard Business School, University of London School of Business and Stanford Graduate School of Business. He holds an honorary master’s degree from the Culinary Institute of America and honorary doctorates from Johnson & Wales University, Newbury College, Salem State University and Nichols College.
Among numerous awards and recognitions, Roger was named a James Beard Award winner in 2017, inducted into the “Menu Masters Hall of Fame” by Nation’s Restaurant News and received the “Chairman’s Award for Distinguished Meritorious Service” by The Atlantic States Marines Fisheries Commission. He was also the recipient of the George Arents Award, which recognizes Syracuse University alumni for their extraordinary achievements.
Sponsor This episode is sponsored by Salt of the Earth. During IFT, I went to their booth. They were serving vegetarian meatballs and mac and cheese using Mediterranean umami. I would say, it was probably the best meatball made of pea protein I’ve tasted. Mediterranean Umami brings a rich, savory component while being clean label and reduces sodium and made with simple ingredients such as tomatoes, sea salt, seaweed, and mushrooms.
Ask my friend David for a bottle of Mediterranean Umami any time by emailing info@salt.co.il
Show Notes What advice would you give a CEO?: The best experience you can get as a CEO is to get on the front lines and interact with people
What do you tell people in a sentence or less?: I’m a fishmonger
What is Legal Seafood?: We’re a restaurant, and a grocery store, and getting into ecommerce but all-in-all, we’re a food business
We’re a 3rd generation seafood business. Every generation adds a new part of the business. We have to recognize our DNA to make great decisions
What have you observed throughout your years in the food industry?: There are people who have traveled more, or experience more and we have to broaden our scope.
How do you get your fish?: We usually go through an auction, however, we’ve realized that ocean is heating up and we’re looking into fish farming
NOAA – Green fisheries and advisory committee
What is fish farming?:
Anything we should know about fish farming: We test every single fish for fecal coliforms and vibrio, and also mercury
Vibrio Vulnificus
Oysters must be fresh water and not break temperature
Describe the steps it took to get to where you are today?: After I went to college with a degree in journalism, I worked in the restaurant business. I learned it was hard to communicate with the public about fish crises so I took that with me to improve the company.
I met James Beard: One of our customers early on was Julia Child and she introduced me to “Jimmy” Beard
What food trends are exciting you right now?: Coffee! I bought a coffee plantation and I’m creating a crop in Kona. I not only want to make coffee, but the best coffee ice cream
Do people order coffee in a fish restaurant?: We run through 30,000 lbs of coffee a year.
How much coffee do you drink?: 1 to 2 great cups of coffee
Netherlands: They want 7, but Netherlands coffee cups are very small
What is the biggest challenge the food industry has to face?: Cost of labor for restaurants is a big challenge so people in the industry has to change their model.
What has Legal been doing to improve the model?: Actually working with Toyota to install lean processing. It’s helped us a ton with handling fish. I can produce a better fish
Favorite Book: Sapiens by Yuval Noah Harari
How do you make a small fortune in the restaurant business?: Start out with a large one
Any advice for anyone who wants to go into the food industry?: If you want to be in the business, immerse yourself in the business
How about advice for starting a new industry?: I’ve been working into coffee for 10 years and it’s an ongoing pursuit. I’m going to continue the pursuit
All beans have their particular nuances
Rogerb@legalseafoods.com
Eric Pierce analyzes hot trends, consumer behavior, and innovative breakthroughs and collects this data to help natural product industries strategically innovate.
If you guys don’t know, the New Hope Network is at the forefront of the food industry as they are the ones in charge of Expo West, Supply Side East, and many more industry conferences throughout the world.
I was fortunate enough to meet Eric during my shift at the Better Meat Co in Expo West. I was so excited to see him because I’ve listened to Eric speak a few times, especially on podcasts such as Alex Oesterle’s Food Marketing Nerds. The way Eric talks about trends and breakthroughs is insightful and digestible.
So this is the basis of this interview. I ask Eric how can we understand trends, such as Turmeric, CBD and plant-based foods. Is there a deeper context when trends emerge and does knowing this, create better products? Well, you’ll learn a ton about just how deep, the rabbit hole goes.
We talk about macro forces and trend hierarchies in this episode. If you’d like to learn more about this, the data is not yet available, and I was fortunate to get a beta version of it before the interview. However, you can learn more about it by reaching out on New Hope’s Contact page www.whatsnextinnatural.com/contact/
About Eric Eric J. Pierce is a strategic marketing and market research professional who brings business management experience and consumer behavior perspectives to his work. Specializing in helping businesses develop strategy and identify and prioritize opportunities; Eric is sought after as a speaker at industry events and for corporate training. Eric' s passions lie in the intersection of consumer behavior and business strategy within the Natural Products industry. These passions are focused on helping companies navigate the dynamic and changingfood system, helping to re-imagine brands, inspire product innovation, and focus business investments with an eye towards meeting the needs of the food-forward consumer.
At the New Hope Network Eric and his colleagues on the NEXT Data & Insights Team and sit at theforefront of the Natural Products industry, well positioned to identify the cultural forces and trends creating opportunity in this exciting and evolving marketplace. Together we help companies large and small identify, prioritize and take advantage of opportunities in the evolving food economy.
Sponsor This episode is sponsored by Salt of the Earth. During IFT, I went to their booth. They were serving vegetarian meatballs and mac and cheese using Mediterranean umami. I would say, it was probably the best meatball made of pea protein I’ve tasted. Mediterranean Umami brings a rich, savory component while being clean label and reduces sodium and made with simple ingredients such as tomatoes, sea salt, seaweed, and mushrooms.
Ask my friend David for a bottle of Mediterranean Umami any time by emailing info@salt.co.il
Show Notes Alex Oesterle: Eric Pierce interviews
In a sentence or less: Use data and marketplace intelligence to impact food and have food companies make better decisions
Official Job Title: Vice President of Business Insights with the Next data and insights team
New Hope Network
Our trade shows: Natural products east, west, NBJ summit, Supply-side east and west
Expo West
Expo West Stats:
35-3700 exhibitors
90,000 pre-registrations during the show
We basically build a city in a week
How do you handle Expo West?: Wear great shoes. But seriously, it’s very hard. You might have to go multiple times
New Hope was founded in 1975
Turmeric: For innovators, look at the broader context.
Articles about throwing trending ingredients into products
Suggestions for innovation: take the time to understand why hot things are relevant. Does this hot product
CBD: Irrational Exuberance? There’s a lot of hype and excitement. We’re going to see a huge amount of time and money go into this
Cauliflower as a grain replacement
What are the catalysts to make more meaningful trends?: I see the momentum to see a more sustainable trend
How do we know what trends (like plant-based meat) will take off?: Look at the series of things that are happening, but it is extremely difficult to find the tipping point. There are so many things surrounding a solution in hindsight. Look for products that are solving a lot of problems
Better Meat Co
How many “and’s” can you count and if there’s a lot, there’s a bigger chance it will work
What got you into what you do?: Goudy’s farmer’s market: When I changed the banana prices from 0.29 cents to 0.19 cents and I was perplexed how people reacted to it
I got a degree in marketing at the University of Wisconsin. I found out about market research through college
What is something in the food industry you’d like to know more about?: Agriculture
The Wizard and the Prophet
The Road to Survival
Kiss the Ground – Josh Tickell
What advice would you give to people entering the industry?: Find yourself in it, give yourself to it
Where can we find you for advice?
whatsnextinnatural.com
newhope.com
Eric J. Pierce at New Hope Linkedin
This episode is with Scott and Jon Demers, two brothers who founded a frozen meal company that specializes in healthy seafood. They’ve recently rebranded, so you might know their previous brand, Cheating Gourmet but now they’ve gotten a bit more personal and call it simply, Scott and Jon’s.
Maybe you’ve seen that small little refrigerator right next to the fresh fillet of salmon. If you’ve ever peeked inside of it, you might have found something from Scott and Jon’s. From their deep fried seafood appetizers to their new shrimp noodle dishes, these brothers are innovating the frozen seafood section.
Learn about the humble origins of how the brothers thought of the idea to enter this category and what it felt like to experience the amazing growth they went through.
About Scott and Jons Scott and Jon Demers are co-founders of Cheating Gourmet premium frozen seafood. The brother’s passion for providing consumers with healthy, convenient food is at the core of their business and shines through in their mission to deliver the best seafood products to families nationwide. For them, building a brand is about quality and integrity.
A study conducted in recent years by the USDA found that 80-90% of Americans are not consuming the recommended amount of seafood in their diet. As a great source of protein and a variety of vitamins and minerals, making seafood more accessible was important to Scott and Jon. That, combined with the increasing demand for on-the-go lunches made with premium seafood, inspired the launch of their Shrimp Rice Bowls. The brothers wanted to create an easy, everyday rice bowl with high quality shrimp and fresh ingredients.
Sponsor This episode is sponsored by Salt of the Earth. During IFT, I went to their booth. They were serving vegetarian meatballs and mac and cheese using Mediterranean umami. I would say, it was probably the best meatball made of pea protein I’ve tasted. Mediterranean Umami brings a rich, savory component while being clean label and reduces sodium and made with simple ingredients such as tomatoes, sea salt, seaweed, and mushrooms.
Ask my friend David for a bottle of Mediterranean Umami any time by emailing info@salt.co.il
Shownotes Why did you start a business?: We wanted to start our own business. We grew up with a family of entrepreneurs.
Where did you find your first mentor?: The third broker we called decided to become our mentor
Who was your first hire?: My mother
Cheating Gourmet
Scott and Jon's
Why did you rebrand?: We wanted to feel more connected to the consumer, a family-to-family dynamic
My Food Job Rocks: Seeing your baby grow is an amazing experience
IQF/Flash Frozen
What type of trends and technologies are exciting you right now?: Frozen foods
What’s the biggest challenge the food industry needs to face?: Cleaner and cleaner labels
What is something you’d like to know more about?: Forecasting trends. Where are we headed?
Expo West
Boston Seafood Show – We had the shrimp ramen there. We were chosen as a finalist
Grapefruit Smoked Salmon
Favorite Quote: Arnold Schwarzenegger – You can’t climb a mountain with your hands in your pockets
Favorite Book: Let my people go surfing – written by the founder of Patagonia
Quote from the book: A Perfect product is when you can’t take anything out of it
Any advice for anyone who wants to start a food business?: Don’t quit, be innovative
What made you not quit?: Have a good cofounder
Whwere can we find you?: scott@demersfoods.com
Scottandjons.com
If you recall, a year or two ago, we did one of these and had a pretty good response so we’ve decided to do one again to catch up.
The issues we discuss in this episode aren’t really well talked about, so I view this as a very transparent heart to heart. It helped Kim Schaub, perhaps it might help you.
Things like communication, impostor syndrome, prioritizing your life versus your work life all come up in this episode so if you’re dealing with issues like these, this one is a good listen.
No ads this time, this one is a freebie
Show Notes Ohio State - Citation Needed and NCSU
Gabriel Keith Harris
American Food Innovate Summit
La Terra Fina
Dear Ambitious Students
So Good They Can’t Ignore You by Cal Newport
Anyway You Want Derek Sivers
Paul Shapiro Episode 102
Better Meat Co.
Gratitude
Katie Jones Podcast with Kim Schaub
Impostor Syndrome
Type-A People
Black Swan
Decision making capital
Phil Saneski
James Richardson has a PhD in anthropology and has worked for the Hartman Group for a little less than 15 years. During that time, he’s done work for a whole variety of different companies. From small companies to legacy brands.
With a tone similar to Anthony Bourdain’s view of the restaurant interview, James brings a realistic yet refreshing viewpoint on the food industry and throughout the interview, brings a ton of tangible tips on how to grow, especially if you’re in the beginning stage of starting up. Questions like if your time is valued in trade shows, or what year food companies are typically profitable, or how you can navigate through different selling channels are all topics that we talk about.
So get ready for a jam-packed interview on the inner workings of what really goes into growing a food business
By the way, James has some awesome stuff in the pipeline. Not only does he have a podcast called Startup Confidential, but he also will be launching the book, Ramping Your Brand, at the end of the year. Enjoy the show!
About James I am a strategy consultant for emerging food and beverage brands, with a professional background in consulting, market research and social science. I have studied natural/organic consumers and brands for my entire career, beginning with proprietary work for Whole Foods Market in 2003.
I have advised well over 75 food and beverage brands on specific aspects of growth strategy (i.e. marketing, innovation, channel placement and pricing), from large legacy brands such as Triscuit to small, early stage food companies. Based on years of Nielsen and SPINS analysis of real world performance, I have developed proprietary IP to guide product design/innovation and go-to-market strategy for early stage natural/organic brands. My work in the natural/organic marketplace is based on understanding category nuances that affect success for emerging brands. All my work involves a holistic, competitive analysis of your brand and its prospects for growth based on understanding category nuances in modern food culture.
Past Clients: My understanding of the food and beverage marketplace and growth strategy is built on 15 years of work for leading manufacturers and retailers across the sector: Pepsi-Cola, Coke VEB, McCormick, Campbell's, ConAgra Brands, General Mills, Nestle USA and Nestle SA, Kraft Foods, The T. Marzetti Company, Rich Products Co., Hershey's, Whole Foods, Target, Wal-Mart, and Kroger.
I have also worked with over a dozen early-stage food brands in various capacities including Corazona's, Bobby Sue's Nuts, Wellgen, Snack It Forward, LLC, Nibmor, Mother Kombucha, Zaca, and others
Finally, I have also performed confidential due diligence evaluations for VC firms such as Prairie Capital and Colfax Creek Capital.
For more info and client testimonials, please see my website: www.premiumgrowthsolutions.com
Sponsor This episode is sponsored by Salt of the Earth. During IFT, I went to their booth. They were serving vegetarian meatballs and mac and cheese using Mediterranean umami. I would say, it was probably the best meatball made of pea protein I’ve tasted. Mediterranean Umami brings a rich, savory component while being clean label and reduces sodium and made with simple ingredients such as tomatoes, sea salt, seaweed, and mushrooms.
Ask my friend David for a bottle of Mediterranean Umami any time by emailing info@salt.co.il
Show Notes Why did you decide to make a podcast?: Podcasting is a powerful form of content marketing
What do you do?: I do strategic planning for early-stage premium CPG planning
What stage of the process do people contact you?: First 3 to 5 year and the journey to half a million in gross sales
If you want to grow into a flat-lined $10-20 million business, you need to shove all of your money into growth
How do you prepare to “weather the storm”? – Line your angels, get a house lone, make sure everyone close to you is ok with this
E-locks
Cara Golden – The Passion has to be obsessive. The Scaling is not particularly glamorous
Have a competitive streak. You want to win
Good Crisps
What is the fastest way to grow a food business?: Get on e-commerce and get to 20-30 thousand dollars in revenue. Foodservice onboard people faster.
Ultramarathoners: James Richardson Linkedin post
You’re running a marketing experiment: set realistic revenue practices
Anthropology: It’s a bookworm’s paradise and your friends don’t get it
I went to India, almost died 3 times but lived there for 3 years
When I got home, I took a job at market research and did nationwide research in whole foods
Hartman Group
Power Bar
Clif Bar
Skinny Pop Popcorn
My unique set of knowledge is a ton of case studies that help you get to scale
The market changes faster than you realize and I learn fast as a consultant
UPC mix – Universal Product Attributes Mix
trend slowness is about 7-10 years
Any advice for anyone who wants to be in the industry?: If you want to master CPG, you should join a fast growing food company (2-5% 15-20million dollars) There are 100 companies to choose from
Examples: Spindrift
A big company, you won’t learn much
Website: premiumgrowthsolutions.com
Startup Confidential podcast
Pete Brennan is the Co-Founder of Soñar! Foods. A mission-driven company that sells plant powered tortilla chips. Pete might have started his own food business, but he is a veteran in the food industry. With experience from E&J Gallo Winery, Kelloggs, Foster Farms, and Zola, Pete’s specialty is marketing big brands.
He teamed up with the best person he knew to start Soñar! Foods, his wife, Maria.
Pete and I met at the Fancy Food Show, and again at the Alt Protein show. Pete’s a go-getter and cares about his community and every time I’m on LinkedIn, I see pallets of his chips get delivered to the nearest community market. The best part about this family business is that they really do care about doing good in the world, as 1% of their annual sales goes to helping the Latino community.
Learn more about the amazing origin of this on-fire startup, its mission, and the shoulders it stood on, to be successful, and perhaps the content of this interview allows you to explore what good you can do in your world
Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient, Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave. Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il
Show Notes Fancy Food Show
Lauren Joyner
Alt Protein Show
Will Holsworth
What do you tell people?: I’m a food entrepreneur who wants to make a better world
What do you make?: We’re on a mission to feed a nation of dreamers
1% of annual sales is to advance the mission
Latino Community Foundation
Gary Hirshberg Stonyfield farms -1% for the planet
What was your first food job?: Sales and management trainee at E&J Gallo
Maria and I met at E&J Gallo
Kelloggs
How did Gallo help you with Sonar?: Their training program is phenomenal
Gallo Wine Jug: Our best marketing campaign was shifting consumer perceptions on drinking wine from a jug.
Branding has the ability to persuade
What is the difference between launching a Sonar campaign vs a big brand campaign?: Scale.
Hershberg Institute June 2018
Gary Hirshberg book
The power of one
Why Does Your Food Job Rock?: I get to make an impact with the people I love and the community I love
What is the biggest challenge the food industry needs to face right now?: There’s a lot. Each of us can and should use our brands to build a more socially and environmentally powered society
What is the one thing in the food industry you’d like to know about?: Everything. Since launching the startup, that one thing is just everything
Did you originally want to go into the food industry?: I definitively wanted to go into food because I wanted to work for a great brand. Most great brands came from food.
Do you have any advice for people who want to just into entrepreneurship?: DO it with a commitment of doing good.
Reach out at Pete@sonarorganics.com
Mark Crowell has had quite an amazing culinary journey with a lot of risks and a lot of reward. First he tells me how he found out about cooking, by staging at a restaurant in Europe, and brought that love back to the United States and worked hard enough to open his own restaurant. But opening up a restaurant was really hard, and he struggled. Eventually, he became an R+D Director at both Olive Garden and Starbucks.
Eventually, Mark threw it all away and started consulting. He again struggled at first but then he started to build. Now CuliNex is a thriving clean label consulting company in Washington. He has a dozen members on his team, people with whom I’ve met personally!
I think the best part of the episode is the stories Mark gives about the struggles of creating businesses. But there’s always a light at the end of the tunnel. As long as you have some faith.
Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient, Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave. Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il
Show Notes When someone asks what you do for a living, what do you tell them?: We’re in the clean label development business
What does CuliNex stand for: My wife made the name 15 years ago, it’s Culinary and Next
It wasn’t until 2011 that clean label started to buble up
Clean Label definitons: Length of the label, complex wording, nutrition label
Lo Han -Monkfruit for bakery application. A client came to us right after it was approved
Describe the Steps it took to get to where you are today?: Talked my way into a national hotel kitchen, practiced for a year, then worked 5 years as a line cook. Applied to the Culinary Institute of America Took 2 years to get accepted. At the time, it was a while before I heard back
Continental Cuisine: Not a specific type of cuisine
Florida International University: Hotel Management
I was in the restaurant business: manager, district manager, coffee shops, dinner houses, discotheques
Why did you decide to start your business
Other example: Kenny Lao
Made a Mediterranean restaurant. Huge restaurant
Didn’t go so well, got a job referral for Olive Garden
TUFTS Analysis
Darden Restaurants
Season 52
Howard Schultz running for president
Howard Schultz’ book
Pumpkin Scone
Pumpkin Spice Latte
NRA Show
Consulting was hard the 1st year, but I ended up building it until 6 years later, had a sustainable business but then I got bored and started to build up a company
Emily Munday was my first employee
The E-myth Revisited
What is some advice for things that are hard?: You gotta do what you are passionate about. It will see you through the tough times. You also gotta have faith. I’ve learned the word over the past 25 years. You’re up on the high wire, but you gotta trust your people
My Food Job Rocks: I get to work on amazing projects with amazing people
Phil Saneski
Food Trends and Technology: Upcycling movement, Cultured Meat
The biggest challenge the food industry has to face: diet misinformation
Favorite Kitchen Item: Stainless Steel Bowls
Advice for starting something scary: Entrepreneurs are weird. They are different. Are you different?
Research Chef Association; Why Donate?: Education is really important and community is really important
Where can we find you?: mark@culinex.biz
Jeremy Smith, founder of LaunchPad has impacted iconic brands such as Apple, Chobani, Bob’s Red Mills, Urban Remedy and Kumana. This episode has prime examples on how Jeremy has worked with these company's and how these companies went to the next level.
A lot of great takeaways for food entrepreneurs and marketers including how to recognize superflourous trends versus trends that stick, with also amazing advice on how to make your brand everlasting. You’ll get so many great examples from iconic brands in this episode that will blow you away.
Jeremy is not shy to say what’s on his mind, but he backs it up with some pretty compelling feats. If you’re a starting brand or even an experienced product developer, you’ll learn something from this episode that might help you on your next project.
Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient, Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave. Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il
Show Notes Food Startups Podcast
What do you do for a living?: We turn an entrepreneur’s visions into reality.
How did you start launchpad?: I started in the brokerage business. I used to work with Steve Jobs in designing projects with him.
Level 1 Marketing
Chobani
Kumana
Food Brokers: Either strategic people or powerpoint pushers. A Brokerage’s job is supposed to be to set up a movement
Expo West
CBD
Presence Marketing
Urban Remedy
Bitcoin
Tommy Burgers
Mattson
Eric Ree at Market Brand and DAB
Albertsons-Safeway
Steve Jobs: He looked at every experience and improved on it
Bullet Cans
Air Pods
How do you get people to take you seriously?: You have to develop a sense of fearlessness (it took me 30 years). It’s a two-way street though. Companies must also accept negative feedback well
Popchips
Good Crisps
Paul Clement at Urban Remedy
Ultra Fresh – 3 to 5 day shelf-life
How do you convince grocery stores to take a risk on you?: We would find a region that has a heavy concentration of buyers. You have to convince them that you have to be crazy enough to believe in them. What helps is to convince the grocer that people are not going to X store because they re buying the product from Y store.
John Wisgran
Some groceries have different ways of buying
Do you have any advice on starting a food business?: Lots of people are going to tell you no. But you have to believe more than anyone.
Ray Kroc: His determination outweighed the doubt from everyone.
Great ideas fail, bad ideas succeed and visa versa
LinkedIn: Jeremy Smith
Jeremy@launchpadgroupusa.com
Cell: 650-576-8803
Sally Squires is a food communicator who works with really cool companies crafting messages. She spent her early years at the Washington Post, and now works for Weber Shadwick, as their SVP-Management Supervisor & Director, Food, Nutrition and Wellness Communications
A funny story about this interview is that you might recall I had the opportunity to go to The Ohio State University to talk about podcasting and they dropped me off in a room with Sally Squires. After a brief talk about some interesting topics, I took out my podcasting gear and did an interview there on the spot!
During Sally’s 24 years at the Washington Post, she built out the nutrition section of the organization. She started with small column where people would send her questions and this launched her career from working with the USDA, to collaborate with cool food tech startups to improve their messaging.
So get ready to learn about how to be a critical thinker, to have the ability to sort fact from fiction as you’ll look into the mind a trained journalist, an expert at critical thinking. Or rather, be like a scientist when it comes to reading the news.
About Sally Sally Squires, MS, MS, wears many professional hats. She is a senior vice president at Powell Tate, the Washington, DC division of Weber Shandwick, a weekly contributor to the leading all-news radio station in Washington, DC and an adjunct professor at the Tufts Friedman School. She spent 24 years as an award-winning health writer at the Washington Post, where she also created the Lean Plate Club, a nationally syndicated nutrition column and online community that now resides at her website, www.leanplateclub.com.
Ms. Squires is an author, keynote speaker, documentary filmmaker and has written for a wide range of publications, including Parade and Reader’s Digest. She holds two master’s degrees from Columbia University; one in nutrition, the other in journalism. She is a member of the American Society for Nutrition, the American Public Health Association, the Academy of Nutrition and Dietetics and the Institute of Food Technologists, among others, and serves on the editorial boards of Nutrition Today and the Nation’s Health, published by the American Public Health Association
Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient, Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave. Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il
Show Notes Citation Needed
American Society for Nutrition
Graduate Degree Columbia University
Powell Tate – public affairs
Weber Shadwick
Nutrition 2018
Glassdoor
Clean Plate Club
Lean Plate Club
Senator Ted Kennedy
How do you network in Washington DC?: Our office has tons of interns who ask this question. You have to get yourself out there and meet people. You’d be surprised who you can meet by just reaching out and talking
Washington Post
Malcolm Gladwell
Michael Spector
What did you find valuable about the column?: The digital age allowed people to participate in more real time and builds community faster
USDA Food Database
Supertracker – case study curriculum for low income students
Slaughter-Free meat
Sustainably Grown
How do companies talk about innovative technologies?: Transparency is key
Good Food Institute
Botulism
Refrigeration
Clean Meat – Paul Shapiro
Artificial Ice
The Lean Plate Club
Adjunct Professor at Tufts
Society of children’s book writers
Youtube Knitting
Cook’s Illustrated
Vertical Farming
Ring
Nest
What advice would you give for communicating science?: Be a good writer. Convey what you’re trying to get across in clear language
Potpourri
Grammarly
How do you write better?: reading aloud. Does what you read make sense?
Curiousity. Keep asking questions. Be curious. A good book: A more Beautiful Question
Julie Yip-Williams – Unwinding the Miracle
Favorite kitchen item: Deyhydrator. I’m trying to make dog treats
Favorite cookbook: Barefoot Contessa Ina Garten
Where can we find you?: Sallysquires.com; sally@sallysquires.com
LinkedIn
I met Darryl at an NCIFT event about a year ago and we talked, and after the event, he invited me to drink with him and I got a free beer out of the deal. I talked his ear off about podcasting and he wanted to start one. Every month, when I saw him at an IFT event, I asked him if he started. 8 months later, this podcast came to life and I’ve been giving Darryl pointers ever since.
What’s great is that in almost every IFT event where Darryl and I are there, we gather a group of friends to go and drink at a local craft beer afterwards and it’s always a blast. If you’re in California, you’re welcomed to join us!
Just a disclaimer, this is a very long episode! If you want some good career advice, the first 45 minutes are full of that. The rest, we talk about random stuff and as I keep on drinking some really good beer. This includes topics such as marketing craft beers, describing beer in specific detail, slurring my words, and sprinkled in there are bits of wisdom, from all of the knowledge. So the first half, the standard fun stuff about my life. The second half, is a bit more chaotic and sporadic, but I found it pretty fun. You aren’t obliged to listen to the whole episode. Jump around a bit! This is a fun episode.
Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient, Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave. Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il
Alcohol I talk about Boxed Wine
Keystone
Coors Light
805 Beer
Four Peaks
Moose Drool
Left Hand Milk Stout
Kentucky Bourbon
Lemon Drop
Cleophus Quealy
https://www.beertalknow.com/
This is a bonus episode with Rachelle Boucher (episode 46) as she talks about her experience working as a private chef for the Lucas family and her experience working with the Lucas family including interacting with the kids, Lucas himself, and the actor of Jar Jar Binks.
We do this live in Tinker Kitchen!
About Rachelle Culinary Program Developer, Private Chef and Appliance Whisperer
Chef Rachelle knew early on that food would be her medium. With the power to nourish, entertain, unite and delight humans she began to use it as the ultimate outlet for her boundless energy and creativity. As an adventurer and environmentalist, she creates immersive culinary programs, classes and content promoting sustainable food and wellness. She is also the "appliance whisperer", training individuals, architects and designers on how to choose and use modern cooking appliances and technology. She cooks regularly for secret celebrity clients. When not cooking, she and her husband Rob hike and picnic in their glorious new hometown of Pacifica, California watching whales, seals, sea lions, birds and sunsets in a live nature show that renews their mutual commitment protecting the land and sea.
Show Notes DEMA
Flavoragentcooks.com
@Flavoragent - Instagram
LinkedIn
This interview is with Andy Dratt, Chief Commercial Officer at Imbibe, a Beverage Innovation Company and has had past experiences building flavor divisions in Griffith, FONA, and Sensient.
If you want to know all about what it takes to develop an innovative new beverage, this podcast episode is for you! Andy and his team at Imbibe are experts in developing beverages because it’s not just formulating and pay up, but it’s much more than that. It’s a whole system.
Learn about the fine line between the possible and the impossible, and new beverage trends in this episode. You’ll also learn about the amazing career path Andy’s went through, and learn how even after some detours out of the food industry, he always ends up back into food.
I was fortunate enough to listen to Andy’s talk at the RCA conference and it was really fun seeing him in person. Andy definitively knows his stuff about Beverages
About Andy As Chief Commercial Officer at Imbibe, Andy Dratt leads a team with a cutting-edge approach to beverage development for a wide range of customers - from small startups to billion-dollar brands. During the past decade at Imbibe, he’s helped redefine the company’s business model and implemented a strategic vision that has guided the company’s compounding growth in the marketplace. He leverages over 20 years of experience guiding CPG and foodservice operators to conceptualize, develop and launch new products to market in the US, Latin America and Europe. Dratt has a passion for helping customers identify and exploit the “sweet spot” between consumer needs, business wants and product realities. He communicates that passion while speaking at industry events and in articles for industry publications.
NEW Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient, Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave. Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il
Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I run a beverage development company.
What is a beverage?: We work with all forms including alcohol, shakes, etc
What’s your favorite product to work on?: We do 300 projects a year. I’m most intrigued on projects that are technically challenging and new to the industry. Operational challenges too (such as alternative dairy)
What does it mean by Experience?: Not just product experience, but connections, mindset, locations, etc.
What do you do when a customer gives you an impossible task?: You need to be confident enough to say “no”. If you say yes, you might be wasting your time.
Describe the Steps it took to get to where you are today?: I was getting an MBA in France and ended up working in Slim Fast. Moved to Griffith Laboratories and started a flavor division. After a stint in MBA management, I had a lot of flavor stints. Even ran an R+D division.
Blow mold garbage Cans
Sensient
How do you guys grow?: Speaking at conferences is very useful
How do you reduce/remove office politics?: You have to cut it out from the leadership level
What type of food trends and technologies are exciting for you?: We want to reduce sugar and we work a lot on sugar reduction. CBD is trending, but it’s still illegal
Full spectrum hemp extract
Nootropics
Protein
NextGen Stevia and Monkfruit
Mouthfeel innovation
What is one thing you’d like to know more about?: How chemicals like sucralose are made
Who inspired you to get into food?: A bunch. Jackie Levin at Griffith, or even functional cool things in the industry
What is your thought about job hopping?: If you set some kind of plan for yourself, it helps.
Favorite Food in Chicago: Del Seoul Korean Taco Place
Any advice about the food industry?: Look at the back of food labels and google the ingredients. The food industry always needs talented people. You’ll find your niche. There’s so much to look into
Where can we find you for advice?: Here’s my LinkedIn. My Email: Andy.dratt@imbibe.com
Lauren Joyner used to be a designer for many tech startups and a year ago, dropped all of that to pursue food and is now the founder of LOCA Foods, which is a plant-based cheese dip company.
I met Lauren at the Cultured Meat Symposium and our companies were boothed together at the Fancy Food Show and Alternative Protein show. So of course, we chatted and our discussions were so good, I wanted to capture it on a podcast.
A big portion of this interview is about year one of building a food company. Being in the thick of it, things can be difficult, but this is why I love talking about these stories not only does it helps Lauren and I to talk it out, but it gives a lens of the hard parts on creating a business from scratch
Another cool topic we go over is the concept of Design Thinking, in which Lauren did a presentation about it at the Alternative Protein Show. Lauren explains it in great detail and perhaps you can use these concepts in your next project.
NEW Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient, Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave. Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il
Show Notes Kitchentown
Clean Meat Symposium – Nov 2018
Good Food Institute Monthly Entrepreneur call
Fancy Food Show
Alternative Protein Show
What do you tell people in a sentence or less?: Designer turned foodprenuer
Print design
UX-Design
Loca Food – plant-based queso dip
Memphis Meats
JUST
Food Startups Podcast
Effective Altruism
EA Global
How long were you in the design industry?: 10 years
When did you change to plant-based?: I ate meat all my life until I moved to New Orleans and became a pescatarian. 2 years ago, I decided to give up cheese and made my own cheese dip
What has changed since less than a year ago? Since you started: Whatever seems like a giant mountain today, it’s going to be a small dot eventually.
No business plan survives the first impact
Design Thinking: Human Centered Design focused on three buckets
1st Bucket: Empathy - Give consumers what they want. Get to know your customer
Forced Rank List – a Priority list
2nd Bucket: Ideation phase – let’s find a way to solve these problems
Cyclic process: you need to reiterate again and again
How are you using design thinking for Loca food?: Mainly the marketing side
Vegan vs Plant-based
Instagram Ads – for @eatlocafood, we test ads all the time
Facebook also does a great job doing this because it targets really specific
Instagram
How do you make bright Instagram photo’s?: Buy photo papers
Why does your food job rock?: Every little step gets you closer to a bigger step
What type of food trends and technologies are exciting you right now?: Plant-based meat and cell-based meat
What part of the food industry would you like to know more about?: Copacking and R+D
Kitchentown
Was there a specific person who got you into food?: The animals got me into the plant-based space
Food Deserts
Favorite Kitchen Item: Gus Modern Simple Fruit Tray
Favorite Quote: In a short time, this moment will feel like a long time
Any advice for people in the food industry: If you’re not scared of the worst situation, then you should do it
Find us on: @eatlocafood or eatlocafood.com. You can go to lhcreativespace.com to see my creative work
Send me a message on twitter or LinkedIn
Marc Simony wrote a compelling post at his time at the American Food Innovation Summit. I found it pretty cool, so I asked him to be on the show.
What I didn’t know until I did my reach is that Marc is one of the important people in TraceGains, one of the fastest growing supply chain management software programs in the food industry. And that he live din Phoenix, neat!
Marc lays on a ton of advice on his experience working for TraceGains such as times pivoting the business and times where taking risks benefitted them. Marc specifically goes into the idea of recognizing weak signals and capitalizing on them
I was happy to meet Marc live at the Cactus IFT Supplier’s Night in Phoenix. We talked for a bit, and I picked his brain on some potential new projects I’m working on for My Food Job Rocks. You can see a really cool picture of him on the show notes.
VP of TraceGains Network Marc is a holistic brand thinker. He joined TraceGains in the spring of 2008 as head of marketing, where he continuously searched out best practices, stayed atop new market and marketing developments, and relished in devising corporate and competitive strategies that negate competition. That expertise led him to the position of VP of TraceGains Network, where he drives the transition to providing a collaborative industry platform. Marc graduated cum laude and Phi Beta Kappa with a BA in Communication from the University of New Hampshire, and has earned an MBA with distinction in Global Management from The Thunderbird School of Global Management. He occasionally writes on LinkedIn, still listens to vinyl, and cooks Southeast Asian dishes on weekends.
Shownote The LinkedIn Article: https://www.linkedin.com/pulse/overheard-american-food-innovate-summit-marc-simony/
TraceGains – Supplier Relationship Management
What do you tell people who just meet you?: We make sure that the food you eat doesn’t kill you.
Those who kinda know what we're about: We make sure the food you consume to make the quality and regulatory requirements
I was one of TraceGain's first employees and it’s been active for 11 years
Supposed to be a tracking software but people thought it wasn’t worth it.
Recall Insurance
We noticed that people wanted document management so we pivoted to that
Now we truly serve the entire business innovating every day
For example, our program: Post Once – A supplier has to just post once and things happen
The article talks about that people want small wins, but we also need to keep in mind that the consumer needs to trust the food
Barb Stuckey – To the consumer, clean label/front of pack is more important than nutrition label
New trends: protein and fiber
Mergers and Acquisitions
Anthropologists
What is supply chain for you?: logistics moves from point to point but there’s so much going on. It’s actually called a supply web
Food is the largest portion of the CPG supply chain
Can you describe the steps it took to get to where you are today?: When I was 16, I went to the United States from Germany. Then I started my own radio company and then I interviewed for TraceGains as head of marketing. I liked the description that combined technology and things that were important to me.
Mitsua or Yaohan Marketplace
What was interesting about growing TraceGains?: I loved to stick my nose into things. I read weak signals and go from there
Inbound Marketing – Hubspot
What is the most exciting thing in the food industry?: Food startups, also big companys are struggling to innovate
What does innovation mean to you?: Finding weak signals and bringing them to life
Kimchi smoothie
Bimbo Bakery
Home delivery kits
Smart Fridge
What is one thing you’d like to know more about food?: The science
Apple
Airpods
Mitch Stoltz Electronic Frontiers Profile
Favorite Food: Dad’s Cardamom from Three Twins Ice Cream
Lavender Vanilla Ice Cream from Trader Joes
What do you think are some opportunities in the food industry?: There is a talent shortage. In supply chain, I would focus on data and data science with logistics
Where can we find you for advice?: LinkedIn. Send me a question or connection. Let me know that you found me through My Food job Rocks
This episode is with Kenny Lao, who worked with the masterminds behind Nobu, created his own restaurant empire Rickshaw Dumplings, and now brings it all together in his new project, Culinary Task Force, a consulting service to help bring new restaurant concepts to life.
We have a couple of episodes on My Food Job Rocks that deal with building restaurants so I asked Kenny advice on how to build one. Especially in the New York scene. Kenny did not disappoint telling me the intricate and honest details on creating a restaurant in the city. We go over a lot of things in what you might not actually realize goes into a successful restaurant including the importance of foot traffic, to finding an architecture, to having (what Kenny calls) a full bench.
Kenny and I also talk about some soft skills like how to improve your stress levels, or how to persistent in getting a call with someone important. We also, of course, talk about Chinese food in great detail, especially how to make a good dumpling.
About Kenny As the Principal of Culinary Task Force Kenny’s culinary insights work is informed by his active involvement in creating forward thinking, sustainable F+B Concepts.
Prior to Culinary Task Force, Kenny was the Founder and Managing Operator of New York based Rickshaw Dumplings, an Asian fast-casual restaurant group with 3 stores, one shipping container in Times Square, a fleet of 4 mobile trucks and a retail grocery product range for over a decade winning awards and recognitions in publications such as Nations Restaurant News, New York Magazine, New York Times, Monocle and Restaurant Hospitality Magazine.
Before opening Rickshaw, Kenny gained vast restaurant industry experience providing consulting services to various well-known clients first as Special Projects Director for Drew Nieporent’s Myriad Restaurant Group as well as through independent consulting. At Myriad, Kenny oversaw the opening of multiple new restaurant establishments for clients such as Starwood’s W Hotel Brand, Marriott, Sports Club/LA and Neiman Marcus. Additionally, he has worked with store designers, brand consultants and chefs, as well as with opening teams of management and with managers and staff on day-to-day operations pre and post-opening.
Kenny has taught at the Brooklyn Kitchen and has spoken at the World Economic Forum, Fast Company Summit, Inc. Magazine, French Culinary, ICE, Johnson + Wales Culinary, Brown University and NYU Stern School of Business. Honors include: UBS Clinton Foundation Fellow, Crain’s 40 Under 40, Inc. Magazine 30 Under 30. Kenny holds an MBA from NYU Stern and a BA in International Relations from Brown University. He loves riding his bike, mangoes, watermelon, bacon and seltzer.
Shownotes Did you know: Kenny Lao is Google-able
Did you also know: Food Network actually helps only retail or consumer-facing brands
Foot Traffic for restaurants: sitting at your potential restaurant and count people going in and all ALL DAY. This indicates traffic is good.
What do you do now?: I’m a hospitality consultant, The principal of Culinary Taskforce
Culinary Taskforce is a collection of all of the services and skills to run a new concept and grow a successful one
The landscape today is now about the client’s concept and finds the chef that fits that concept. In the past, that wasn’t the case
How did you start in the restaurant business?: My parents loved dining out. My father used to ask me to order from the adult’s menu. I studied international relations. After a few non-restaurant stints, I found out about this new restaurant group at Nobu and I was very very aggressive trying to get Drew (the owner) to call.
411: ask for people’s numbers. I got Drew’s mother instead. Drew’s mother told Kenny that her mother wanted to him, and that’s how the relationship started
Became their pro-bono project manager
I was doing 3 unique concepts every year
Starwood
During that time, I got an MBA (you can work while getting your MBA by the way)
I was priced out after getting an MBA. So I started Rickshaw Dumplings, a fast-casual dumpling place
We grew the brand to 4 locations and 4 food trucks in a decade
Anita Lo
Any advice from starting a restaurant?: Get referrals, get referrals, get referrals. Get an architect and engineer who is on board with this. You never want to pay rent on a property you’re not opened on yet
Would you pay for a premium price to build a restaurant?: I wouldn’t hire the same architect twice. You need to figure out what’s a good fit with your architecture
What’s the indicator of starting another restaurant?: Has to be profitable. I mean really has money. You also need a deep bench. It’s ok to have one restaurant, but people are super important. People are very hard to scale and you need to scale things before you start another restaurant
Deep bench: a foundational leadership team
How much is a restaurant in New York?: I’ve seen $90k restaurant and I;ve seen $5 million restaurants.
Typical buildout: $400-$500 square foot
Why did you decide to go into consulting?: My husband forced me to. The restaurant industry was taking a toll of my personal life.
What’s an important skillset that you need in the restaurant business?: You need to improve your stress tolerance. What do you find unique about New York’s food scene?: I’m excited to see a lot of new ethnic foods. I think it will be a marketplace for experimentation. I’m excited to see what’s coming in from out of the country. I think large conglomerates, families, and entrepreneurs are starting things.
Los Angeles is actually is a really exciting a food city. LA and New York is different because LA takes time to plan, New York is easy access so the reward is greater than LA.
Omakase
What’s one thing in the food industry you’d like to know more about?: I want to see what Gen Z is eating.
What do you know now about it?: Gen Z grew up snacking. I predict that Bodegas will expand
Spiderman Homecoming
Bodega Vending machines
Café X
What’s your favorite quote?: There’s no good decisions, there’s only ways to make decisions good
Favorite Kitchen Item: Fish Spatula. I use it for everything. Fried dumplings, omelets, pancakes
My Book: Hey There Dumplings. Has Anita’s dumpling recipe
Dumpling tips: Ratio of dough to meat filling. Some people like thin skins and thick skins. You need a very well-feel dumpling. It’s the balance of flavor from the dipping sauce to the filling. It’s a balance between those two flavors. There’s nothing as good as a home made handwrapped dumpling
Dim Sum is southern
Northern Chinese is steamed, bready and wheaty
Southern: more egg yolks, spices, gravy sauces (Cantonese)
Hand pulled noodle: You don’t add anything, but you need the right temperature
Any advice for anyone who wants to start a restaurant?: Work at a restaurant. The more you work at a restaurant, the more you’re familiar about it. I think it should be a year. It’s not hard because of what you have to do, but it’s hard because the repetition. I can wash dishes, but can you wash for 4 years straight?
Where can we find you for advice?: Culinary Task Force.com kenny@culinarytaskforce.com. I like to talk to people. Even if they’re not ready
Today, Tara-Ann Dugan gives us a deep dive into the wonderful world of pork which includes barbeque, pork chops, and bacon! We learn how pork is trending and in what ways the consumer eats the meat. We go into the insights on how the data was collected (if you’re into that like I am) and also some market trends that might be related to your field.
Tara also has a great history in consumer insights and I loved talking to her about her career journey. Her 4 year McDonald's stint, for instance, was super informative to see how a giant company moves forward. Form all-day breakfast, to food mobile ordering apps.
We apologize in advance for any sound issues in this interview. There is a high pitched kettle-like noise sporadically throughout the interview and we’ve tried multiple methods to reduce the noise the best we can. We recommend that you listen to this podcast not using headphones in case you are sensitive to high pitch noises. Other than that, enjoy the show.
About Tara
Tara-Ann Dugan (Tara) joined the National Pork Board as the Director of Consumer and Marketplace Insights in 2018. With experience spanning 12+ years across McDonald’s Corporation, IRI working with Hillshire Brands (now Tyson Foods), Nielsen, and Hammacher Schlemmer, Tara has a strong demonstrated background steeped in syndicated research, food and foodservice as well as innovation, and consumer & shopper insights. Her passion is bringing quantitative and qualitative data together to illuminate the consumer story while making strategic and actionable recommendations to drive growth. Tara is a proud alum of University of Illinois Urbana-Champaign and Roosevelt University, where she received a BS in Business Administration in 2005 and MS in Integrated Marketing Communications in 2008. Tara is also a self-proclaimed Foodie!
Shownotes The white paper we talk about: National Pork Board White Paper we talk about
When someone asks what you do for a living, what do you tell them in a sentence or less?: I help figure out what people buy and why. I leverage consumer and data insights to deliver marketing material
What exactly is the national pork board?: For every dollar for pork, a little goes to the Pork Board for research purposes
Other organizations such as dairy and cattle
What are some cool insights about pork?: Pork makes up about 1/4th of the meat sales. Though bacon is the most popular, there are so many other categories
What's bigger than pork?: Beef is about 40% of the share, chicken 20%
Are there certain ethnicities that enjoy pork more?: Yes, in Hispanic and Asians. Pork Belly is now trending amongst Millenials. Pulled pork is trending in superbowl cuisine
How did you create that research study?: We partnered with Numerator that analyzes purchasing and analyzed their buying patterns. Did focus groups all over the countries.
How many responses do you usually get?: 10,000 responses!
What are the benefits between large scale and small scale tests?: You get different sets of data. Small groups are much more specific.
What did you find out?: We’re very busy, and very mobile. We are also based off of occasions. There are many different needs for food.
Sometimes products are create solving one person’s problem
Describe the steps to get to where you are today?: I went to Urbana Champaign. I used to be in Finance, but I also loved talking to people so Consumer Research was for me
Coming out of college, I went to Hammglershallmer, an eCommerce company
I then worked with IRI and worked with Hillshire brands with Jimmie Dean and Ballpark
Since you’ve worked with so many different brands, what is the underlying principles within what you’ve done in your jobs?: It’s all about the consumer
McDonalds Wraps
All Day breakfast
Cage Free Eggs
I did everything at McDonalds from food to mobile apps and ordering
All Day breakfast – The consumers want it, but it is a big ship and it’s hard to move
What are the most important skills in your job?: Analytical, yet you need Empathy. You need to see what is going on in their lives
How does your data reach farmers?: We kinda work for the farmers.
Food Technology: Consumer Electronics Show had refrigerators that could take stock on what consumers have on hand and place orders for them
The biggest challenge the industry has to face: How can the meat industry innovate? Not much in the meat isle.
We are putting a finger on plant-based and cell-based meat. The innovation is exciting
Chicharrones
Favorite cut of pork?: Bacon or prosciutto
Adam's favorite: All-You-Can-Eat Korean Barbeque
One thing you’d like to know more about?: I’m curious about how Artificial Intelligence will evolve.
Favorite Book: Seven Habits of Highly Effective People
Favorite Kitchen Item: Airfryer
Can you recall a favorite meal recently?: Escovitch Lobster. I had it in New Orleans and in Jamaica, the restaurant in Jamaica is called Pier 1.
What should schools be doing more of?: AP Economics gave me a great foundation and I don’t think those courses are regularly available.
Price trends of pork: Someone who eats pork is also more likely to eat beef or chicken
The most popular cut: bacon
The least popular cut: offal
Find me on Linkedin: Tara-Ann Dugan
There is a ton of information about consumer insight on LinkedIn
Alan Reed - Chicagoland Food and Beverage
Quarts Marketing Research
I’m a huge fan of the viral videos on social media that teach you how to cook in just a few minutes. The dishes are eye poppingly bright and I personally love trying to replicate them.
I caught Matthew’s post on LinkedIn, talking about his layoff from Buzzfeed. As many know, many media companies went through a layoff round, and unfortunately, Matthew was one of them.
I reached out to Matt to tell his story and we had an interview that night. I learned about the complexity of creating Tasty videos and the neat tips and tricks that go with it.
But what’s even more impressive is Matthew’s culinary journey. He went to the Culinary Insitute of America and graduated with no debt and during that time, he would post a video on youtube every week for 8 years, about his culinary creations!
Matt is doing amazingly well, with media deals all around Los Angeles. He’s using his skills in culinary video content creation to freelance for companies such as Viacom and MTV Cribs, and working as a private chef for Pretty Healthy Foods Inc.
What’s also pretty cool is that he started to get into Podcasting and has a show called DinnerViews and it’s pretty good! You can check that out in the shownotes.
So if you’re interested in culinary school, or creating professional cooking videos, this episode is for you.
About Matthew Francis Matthew Francis is a chef and food video producer living in Los Angeles, CA. At age 23, He is most known for his previous work as a BuzzFeed Tasty Producer where he would make their viral top-down recipe videos for 100 million+ Tasty fans around the globe. For each of his videos, he would research food trends, write recipes, cook, and film the food, edit the footage, and then gather audience analytics feedback once it was published. Since leaving BuzzFeed Tasty, Matthew Francis has taken on clients working as a private chef and hosts his own food podcast show called "DinnerViews." Matthew's culinary journey is filled with fascinating stories including losing 110 pounds after coming out, traveling across the country for cooking competitions, and earning $175,000 in scholarships to graduate from the CIA debt free. His long term goal is to be the CEO of his own restaurant group and create a production company that produces television and films that will showcase incredible stories about food and the people who love it. Huge ambitions aside, Matthew Francis just seems like your chatty best friend you want to enjoy a delicious dinner with. To connect more with Matthew Francis (@matthewfrancisj) follow him Instagram, Facebook, Youtube, Twitter or enjoy to his podcast "DinnerViews" on YouTube, iTunes, or Spotify." Show Notes What do people call you?: I’m a chef and food producer and I make viral videos about foods. Culinary Content Producer, chef, video
Do you get hand make-up?: Only girls do, but mainly because people bash them online if their hands are not pretty
A tasty video is about a minute or 3 minutes. Every video is about a month of work
A lot of people in the tasty team went to culinary school. Only I and Rea went to culinary school
I started as an intern, then I was contracted as a junior producer and did 2 a week and then we had 6-7 a month and planned in advanced
What kind of equipment do you use?: Copycats can’t compare and Buzzfeed as a specific way of doing things. We do use pretty good camera equipment and manipulate lighting well
Describe the steps it took to get to where you are today?: I always wanted to be a chef and worked hard to be one. I was accepted to the Culinary Institute of America. I got scholarships that paid for school and I was able to pay for all of it.
I started making videos at 18 and made a video once a week. By the end of my graduation, I had over 300+ videos.
Buzzfeed found these videos and asked me to interview
On Scholarships: Plenty in James Beard Foundation, cooking contests, recipe competitions, Elks Scholarships, CIA had video scholarships
How did you start your videos: I had an iphone and I just started filming and didn’t stop
What camera are you buying for your new gig?: A Canon 80D
Cooking and making videoes follow the same vein as you should do it every day to improve
Who did you watch in the food network?: Cat Cora, Masuhara Morimoto, Alton Brown, Giada, as a kid, I thought it was awesome.
I got to work with Anne Burrel and worked with Wolfgang Puck, Susan Fenniger, JJ Johnson
What is an important skill you need for producing videos?: Pulling ideas out of your butt.
how do you generate new ideas?: I try to do things that I want to do. I also see a lot of food trends. I try to look into underlying trends and dissect that.
Five Spice Powder
My Food Job Rocks: I’ve been given an opportunity and I’m going to run with it
What’s your dream job?: I want my own restaurant group and media groups
What type of food trends are exciting you?: I’m interested in where food comes from. The history and sustainability of classic food
What’s your favorite technique for cooking?: Searing. As long as I’m trying something new, I love cooking
Adam’s Middle School Cast Iron Skillet
What is the biggest challenge the food industry needs to face?: Authenticity. But it’s more like, people will always complain about dishes in being authentic. You need to treat food authentically
How do you make authentic dishes to respect the culture?: We did a black history month, Asian history month, etc. Then do it all throughout the year. We would bring someone who is of that race to make that dish.
For me, cultural appropriation is shown offing a cultural dish without giving the culture credit.
Who inspired you to get into food?: My parents. Also the people on TV and cook book authors
Susie Fogelson
What’s your favorite cookbook?: My family has their own cook book. My mom, Shirley Speltz has a lot fo Luxenberg dishes
Favorite Kitchen Item: Bench Scraper
Secret Chef (not sure what it’s called) Pate en Crut
Korean BBQ: Genwa KBBQ – Galbi
OO-Kook Koreatown
Any advice for anyone going into your field: If you want to be a chef, you have to know what you want and you have to know what sets you apart. They don’t see the long hours and back-breaking work. If you live a life of creating content you’re passionate about, you’ll die happy.
What’s next for you after Buzzfeed?: The layoff was a kick in the pants. I’ve always wanted to create my own content and my own business. My work experience taught me how to do it
Where can we find you for advice?: @matthewfrancisj on Instagram and twitter.
Brainfood production
I love talking to people. Send me a message, we’ll talk.
I met Ethan Beswick at the Prime Root’s panel at IndieBio a couple of months ago and he was just a really cool, chill dude. It helped that he offered me some whiskey before the talk. After he told me what Endless West was about, I was curious to learn more.
Ethan himself has an interesting background, especially since he took about a year off to go travel the world. I’ve heard of people do this, whether it’s teaching English, or just because they’re sick of it all. Sometimes I wish I could do that, so I ask Ethan my biggest fear: how do you adjust back after you take your trip?
Ethan definitively got back to food science as his journey took him to a few innovative companies until he finally joined Endless West. Over time, he's picked up different innovation tips and tricks, which we dive into as well.
So get ready to learn a bit about the alcohol industry, a little bit about hiring, and maybe a few tips and tricks, to innovate in your industry.
About Ethan Ethan graduated as a Dean's Scholar with a Bachelor's Degree in Food Science from the University of Delaware. He has spent his career working with startups and established food companies focusing on quantifying our senses and product design A food lover at his core, the move to Endless West opened up the depth of exploration of his favorite subjects - food, wine, and spirits- to a nearly unimaginable level.
Show notes Ingredion
Prime Roots Food Tech Panel
Spero Foods
A few people telling me I was bad
Miraculex
When someone asks what you do for a living, what do you tell people in a sentence or less?: I love food
What is your role in Endless West?: Research Director
What does Endless West do?: We make Whiskey in 24 hours instead of 18 years
Whiskey has so many different components and we will always try and track it.
Are you guys currently in the market?: Yes. We’re in California and New York
Do you make the whiskey in house?: Yes!
TTB – Tax and Trade Bearau – They evaluate formulas
Difference between a Spirit or Whiskey?: Spirit – a hard liquor. More than a 0.5% alcohol.
First Job: Beecher's New York
Then traveled to New Zealand, Thailand
Innovation tips: Ingredient suppliers: How to do innovate through functionality or mouthfeel?
Innovation in consulting companies: How do we innovate to solve a goal?
Innovation for product development companies: How do we make something where nobody has made it before?
At Endless West: Innovation is creating thingws we recognize but with unconventional materials. For Endless West, it’s different because we have so many components.
How do you do research?: The ability to search is spectacular. You can get research papers really easily
Why Does Your Food Job Rock?: there is no job I can think of where I can just create
What kind of trends and technologies excite you right now?: Impossible Foods and Cellular Agg, and Prime Roots and Spero. Big companies also have the power to create innovative things
Charles Spence - Future of Food
Tasty by John McQuaid
Texture Analyzer
What is something in the food industry you’d like to know more about?: Flavor chemistry such as reaction chemistry
Herve This – Molecular Gastronomy
Any advice you for people going into the food industry?: Most universities actually have a focus on what they do. EG: Chocolate, Microbiology, etc. If you transition, just know is that food is not clean and pure, unlike other sciences.
Cal Poly
Kansas State – Grains
University of Sasketchewan- Peas
UMass Amherst – Food Chemistry
Michigan State – Toxicology
Ohio and Wisconsin – Flavor Research
This episode is with Ziynet Boz, who recently got a job at the University of Florida as an Assistant Professor. Her expertise is on sustainable packaging and she is also a full bright scholar.
Ziynet brings a lot of insight into the sustainable packaging realm and teaches me about what type of packaging is truly sustainable, and how you can find more about it online. We also revisit the topic of lifecycle analysis, something in which I feel is becoming a bigger and bigger topic.
Last week, at Expo West's Climate Day, I learned the opportunities in the packaging problem. 47% of waste we produce is actually consumer packages. Not only that, but our rate of using these packages are exponentially rising up! Though we see many companies clean up the plastics in our ocean, because we are producing packaging so fast, it won’t even matter how much trash we try to clean up!
With this, the speaker Tom Chi, presents us so many opportunities to solve this problem. From alternative packaging material to reducing. It’s definitively something to look into in the future. In this podcast, we just show you a little about the potential of sustainable packaging.
Shownotes Sustainable Packaging
Behavioral Analysis
How do I know if a package is sustainable? : There are a lot of misconceptions with sustainable
Greenwashing – companies just paint their package green
Life Cycle Analysis
Consumers have the ability to research sustainable packaging
Plastic is more sustainable and less energy than glass
B-Pack – Startup that uses reusable packaging for e-commerce
Google Scholar– Write LCA food packaging and you can find food packaging. You can also find the material as well.
If you use a package twice, it can improve the sustainability of packaging. It’s really ahrd to recycle plastic single-use bags
California banned single-use plastic bags
Modified Atmosphere Packaging
In Turkey, we have Food Engineer
Fullbright Scholarship – Choose 60 people who want to study in the US. You have avery intensive interview
Senator Fullbright
University of Florida Food Science Program
What is the difference between Turkish education and English Univerisity?: research. It’s narutal to get research done with industry at the United States
What made you go into packaging?: It’s in everything
Silent Salesman
Ship Test – Simulations for ship, train and flight shipping
What kind of skills do you need to be a packaging engineer?: You can always develop your skillset.
Food Technology: Food Printing
Guiseppe – Nova Meats
What’s the biggest challenge the food industry has to face?: Food waste, but we can make food waste be upcycled
IFTNEXT – Food waste competitions
Sara Ramirez – Food Waste class
What is something in the food industry you’d like to know more about?: Innovation. It’s like the meatless burgers
Favorite Book: Yuval Noah Harrari trilogy
Favorite Quote: Average of the 5 people you hang out
Turkish Food: It’s a food country. It harmonizes all cultures
Stuffed Grape Leaves
What do you think schools should teach people to be prepared for the workforce?: More practical things. Such as cooking or fixing machines.
Twitter: @ziynetbot
LinkedIn: https://www.linkedin.com/in/ziynetboz/
Joseph Robertson's job is to convince politicians to focus on Climate Change, and we get into many strategies and stories on how to do just that.
Joseph’s a powerhouse when it comes to working together with political bodies to get them to understand and act on the impending climate change issue. He not only plays a key role in getting Congress to focus on sustainable solutions, but he also has a great way of rallying up great people to join the cause.
This episode gave me a bit of hope in the world. That with so many frequent catastrophes this year, more and more people are finally noticing what’s going on. And that people like you and me can actually make a difference in not just food, but policy, and so many other avenues.
Thank you, Darin Detwiler, for this amazing guest. Perspectives like these really shock my system and it’s so cool getting a different, positive perspective on what’s going on in the world.
Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.
Show Notes Citizens Climate Lobby – A grassroots organization focused on education
Geocitizen – A staff for free lifelong education
Geoversity Foundation- Connecting and collaborating people in the policy space. Focus on sustainability
How does the US view sustainability?: My World Survey. The general public feels like it’s common sense to solve sustainability options. Institutions and leaders have constraints
Is Shifting Policy Difficult?: yes, it’s very difficult. You have to keep on coming back again and again to get them to say yes.
Farm Bill
Describe the Steps it took to where you are today?: I studied Philosophy. Then a masters in Spanish Language Literature, then I started a publishing company. After writing a ton, I ended up at Citizen’s Climate Lobby.
Frontier Work Article on Joseph Robertson’s blog
How do you inspire people to do more Frontier Work?: You never really get anyone to do it. People become inspired.
21 Lessons for the 21st Century by Yuval Noah Harari
Why Does Your Food job Rock?: I get to work on ideas that people seem to be impossible and make them possible.
How long does it take to convince someone that what you’re working on is a good idea?: A split second.
What is our biggest problem in food?: Scale. The population is growning and the more wealthy a country becomes, the more they consume resource intensive food. There are so many moving parts. We’ve used technology to improve the food supply, but we are quickly exhausting that technology. We need to regenerate the soil. Our food system is very stressed. There will be a huge focus on data and food.
Someone who wants to work on food, and food systems, there are many opportunities.
Stockholm Food Forum - The Eat Foundation in Norway
David Brooks Aspen Ideas Festival NPR: Community will allow the US to save itself
Reinventing Fire, Amy Lovins
The Big Lebowski – The whole script is based on words that other people have said.
The Narrative of the Life of Fredrick Douglass (autobiography)
How do we work with Citizen’s Climate lobby?: citizensclimatelobby.org
Twitter: @poet_economist
JR@citizensclimate.org
We have our final Podcast Showcase Series with Alex Sharzi. He does the Cultured Meat and Future Food Podcast.
His guest is amazing, Peter Verstrate is the CEO of Mosa Meat, a clean meat company in the Neatherlands. If you’re familiar with the clean meat and cell-based world, then you might know this company, because the Chief Science Officer, is Mark Post, the man who made the first lab-grown burger.
You’ll learn a ton of actionable tips about the Clean Meat Industry, and Alex’s portfolio of guests is all about this field. From the firms in the United States, to Japan, everywhere. If you’re interested in Cell-based technology, Alex Shirazi has the best portfolio of guests.
A little story about Alex is that I first found him online. Paul Shapiro just did an interview with him and he showed me this simple website where his interview was posted. I thought Alex was a newbie, so I wanted to reach out and give him some tips on podcasting.
We coincidentally met at Food Funded and I ended up giving him some coordination and technical advice when it came to content and stuff. Alex’s podcast took off, as he relentlessly posted and posted interviews about the clean meat industry. He upgraded his site, he started hosting events, this guy was so passionate about it. And he’s not even in the industry!
Alex actually works at a digital marketing agency in San Francisco, but his passion for learning about this space exploded. He not only was consistently churning out, amazing episodes, with guests I could only dream of getting, but also created the packed event, the Cultured Meat Symposium, where I moderated a panel there.
Alex was able to also throw me into public speaking opportunities. I was able to talk about food science to a crowd of 30 people at first. Then 50, then…. 300. All thanks to Alex, I learned how to be comfortable public speaking. I can’t thank him enough for that opportunity.
So big news, is that I invited Alex, and two other past guests who have built amazing platforms in the online food space, to speak with me at IFT19 in New Orleans to talk about the rewards of building an amazing platform from scratch. Alex is amazing, as this guy who has no ties in the food industry has now become an influencer in the space, and an inspiration that tells you, that you can do this too.
Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.
To continue with our Podcast Showcase Series, we have an episode from Katie Mleziva, podcast host of real food brands, a podcast that gives great insights on food marketing and how to get your amazing brand on the shelf.
She will be interviewing Alli Ball, a well known retail consultant in the industry.
I don’t think I would do justice talking about Katie, as she’s been a recent friend and addition to the food industry podcast space. So I decided to do a quick interview with her, to learn about what she does, and why she decided to do a podcast. Enjoy!
Real Food Brands is a podcast that focuses on brand strategy concepts, and the main concept is to give actionable insights to scale food companies.
Some fun facts
Kaite started working at Kraft Foods and worked in the cheese industry in Wisconsin
I then started consulting. Didn’t start with food, but ended up in food because I really want to be part of the solution.
Katie has always had an entrepreneurial spirit, she used to draw “business plans” as a kid.
Katie wanted to blog, and someone told her that her skill set was perfect for podcasting.
Katie and I found out we had the same guest or the same company and that usually has to do with PR firms.
Katie recommends the following podcasts on her channel. She has solo episodes and guest episodes. For example: How to Find Your Unfair Advantage
Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.
To continue with our Podcast Showcase Series, we have an episode from Katie Jones from the Food Heroes Podcast. In this episode, she interviews a cool startup in the UK, a company that makes beer out of old bread.
Katie Jones popped out of the scene last year when LinkedIn had this weird power of getting individuals to talk more. I was fortunate to ride the wave of this, and so did Katie.
Katie has a very interesting story. You can actually listen to it on her podcast. I believe it’s episode 20. It’s a really good episode and you learn a ton about Katie’s background. Also, I get a shoutout on this episode, if you’re interested in seeing the inception of this, I’ve posted it on the show notes.
So Kate is also an expert in plant-based foods such as vegan ice cream and vegan cheese. This is because of her experience at So Delicious, a very popular vegan ice cream company. Katie, who is inherently entrepreneurial, stayed in the company for 6 years building the company and creating vegan products and creating systems to execute these vegan products.
After being laid off at So Delicious through an acquisition, she took time to find herself. How did she do this? Well, she took her dog and her RV and traveled around the United States. Through her RV journey, she really explored herself. Around that time, she researched Copywriting and jumped into it. After a few months of writing, she decided to well, start a podcast! Her fascination with B-Corp spurred the development in podcasting and with 20 episodes, Katie has had some amazing guests who are doing good work in the food system we live in.
Many of her episodes focus on things such as food waste, or ethical sourcing of unique ingredients like saffron or eggs. If you’re into hearing the stories of the people who are making the world just a little bit better, this is the podcast for you.
Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.
Welcome to the My Food Job Rocks Podcast, a weekly podcast where we interview experts in the food industry and hear about their career path, their insights on new trends and technology and their love of food.
I’m your host, Adam Yee and You are listening to episode 157, where Dr. Lin Carson from Bakerpedia and Dr. Debi from the American Institute of Baking, answer complex questions about the baking industry. This isn’t just “how do I bake bread” or “why is my bread pale” questions, these two are the experts of the baking industry. If you are not familiar with the baking industry, you might need to search something up, but there’s a website for that.
Bakerpedia, a long time sponsor of My Food Job Rocks, houses hundreds of articles that help the novice commercial baker learn about the potential of baking. Bakerpedia can tell you what to add to help you optimize your bread, dives into complex processes by breaking them down, and this is all for free.
Lin also has a podcast called Baked In Science, which can be found on iTunes and on their website bakerpedia.org. Though she does interview podcasts too, she also does these nifty Q and A sessions where she gathers questions from her social media accounts.
I am always impressed by Lin’s ability to go above and beyond the industry standard. I interviewed her back in episode 81 and her obsession with the subject of baking was big enough to create an amazing website with thousands of views a day.
Anyways, sit back and relax and get ready to learn a ton about the questions the modern bakers have today.
Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.
Many of you know the story between Kim and I. We started our podcasts at the same time. I was able to reach out to her when I saw her posting on a super secret podcast facebook group. I reached out, because My Food Job Rocks was also in its infancy.
We decided to do a podcast swap. I would interview Kim, and she would interview me. I launched episode 12 starring Kim, and now we’re here, on episode 156. Time flies, doesn’t it?
But still, we persisted. Kim and my guests overlap a bit. We’ve had interviews with people such as Phil Saneski, Jessica Goldstein, Alan Reed, Rachel Zemser, and plenty more probably. However, Peas on Moss does a much better job on the culinary end of the equation. Since Kim lives the Research Chef life, she does a very good job interviewing high profile culinary geniuses in the industry.
Kim was one of the people who helped me in a dark time early on in the podcast realm, I think it was in episode 20’s range, I was dropped from my host provider and was debating on dropping My Food Job Rocks. She encouraged me to stay, and also mentioned that “people don’t listen to you until you’re 30”. At the time, I was 25, and that quote motivated me to keep on going, that I needed to prove myself.
Over time, Kim and I have become kindred spirits when it comes to the food industry. We connect with other people, we talk about the struggles of being ambitious and being valuable in product development. In fact, one of the most underrated episodes I did with Kim was just a one-hour break room session where I just rant about ambition. It’s a bonus episode, and it’s on the show notes.
I don’t listen to my own podcast episodes after I publish them, but I always enjoy that one.
Anyways, Kim is probably one of the hardest workers I’ve known. Her role at Bulletproof means she’s always traveling, making new products and I’m always impressed seeing her churn out episodes.
So enjoy this episode, as Kim talks to her mentor, Graham Kerr. If you like this episode, you can find so much more at Peas On Moss.com
Welcome to the first in our Podcast Showcase Series with Paul Shapiro and Toni Okamoto interviewing John Mackey. He started this little company, grew it, and then sold it to Amazon. You might know it as Whole Foods Market.
Though Paul and Toni can tell you all about their guest, I can tell you a little bit about Paul and Toni.
This super star duo is hosted by none other than Paul Shapiro, animal activist, author and now CEO of the Better Meat Co, and Toni Okamoto, who is a cookbook author, and the creator of Plant-based on a Budget, which encourages people that eating plant-based doesn’t have to be expensive. Toni was featured on What The Health and has a pretty viral youtube video where she and her business partner Michelle Cehn compare the Beyond Burger and the Impossible Burger.
As many know, Paul and I met on the My Food Job Rocks podcast and through chance, I got the opportunity to found Better Meat Co with him. Paul chose Sacramento to be the HQ of Better Meat Co, not because of strategy but because that is where Toni lives, his fiance’s home town. I was happy about the location for my own personal reasons as well.
As Paul learned about how I did my podcast through the many talks we’ve had, he was very impressed with the number of connections and knowledge I’ve amassed throughout a couple of years of doing this and thought it would be valuable and fun to do a podcast with Toni.
Business for Good is a podcast that focuses on the businesses that solve humanities biggest problems and one of those problems being food! Today, we go into the mind of John Mackey, Paul’s friend, but also the CEO and CEO-founder of Whole Foods.
Business for Good as many other episodes that focus on food, such as slavery-free chocolate and investors for plant-based companies. But they also have an impressive list of other guests such as coral reef revitalists, musicians who are making a sustainable impact, and… toilet paper companies where if you buy their products, they will build toilets in third world countries.
Without further ado, enjoy the first episode of the Business for Good’s podcast, their episode with John Mackey.
You can check out more of Paul and Toni’s episode at businessforgoodpodcast.com
Shownotes As a student, John Mackey was an idealistic hippie who worked in a vegetarian co-op while studying religion and philosophy. He never took a business class during his whole academic career. In other words, he wasn’t exactly the guy people would’ve placed bets on to become a businessman, let alone one who’d launch a natural foods empire called Whole Foods Market that would get purchased by Amazon for $14 billion. (Note: John long ago stopped taking a salary and even donated all of his Whole Foods stock, so he didn’t see a penny of the sale.)
Listen to John discuss with Toni Okamoto and Paul Shapiro his thoughts on everything from venture capitalists and labor unions to Whole Foods’ sale to Amazon and of course how to do good in the world via business.
John’s Books:
- Conscious Capitalism: Liberating the Heroic Spirit of Business
- Be the Solution: How Entrepreneurs and Conscious Capitalists Can Solve All the World’s Problems
- The Whole Foods Diet: The Lifesaving Plan for Health and Longevity
John’s book recommendations during the show:
- Enlightenment Now by Steven Pinker
- Shoe Dog: A Memoir by the Creator of Nike by Phil Knight
- The Upstarts: How Uber, Airbnb, and the Killer Companies of the New Silicon Valley Are Changing the Worldby Brad Stone
- The Snowball: Warren Buffett and the Business of Life by Alice Schroeder
- Books by Peter Drucker
More info:
- Conscious Capitalism, the organization John cofounded
When you go on a journey to improve a skill, there are likeminded people who will support you, and there are people who will do the same as you. You either choose to treat them as competition, or treat them as cohorts.
Over the past two years, I’ve communicated and even worked with people who have their own interview podcasts. These podcasts follow the same vein as My Food Job Rocks. Interview food experts and chronicle their life, advice and predictions. However, each podcast I’ll be sharing is focused on a specific type of the food industry. From Research Chefs, to Clean Meat Scientists.
Some of these podcasts I am proud to say, credit My Food Job Rocks as a source of inspiration. Others, I’ve had the pleasure to help improve their podcasting craft.
I do this because I can’t tell everyone’s story, and everyone’s story needs to be told. By having a support network which motivates people to share the stories in the food industry is very important to me.
And hopefully, by the end of this series, you might also take on the reigns of a podcast.
I’ll be keeping their guests a secret, but here is who will be on in the next 5 weeks:
Paul Shapiro and Toni Okamoto – Business for Good Podcast As many know, Paul Shapiro has been not only a guest on My Food Job Rocks, but also has been my business partner for more than…half a year.
Paul and his soon-to-be wife Toni Okamoto (who runs the very popular platform Plant-Based on a Budget) decided to do this small venture called The Business for Good Podcast, a podcast that focuses on the buisnesses and people who are doing good in the world.
Though the podcast is not just in the food industry, there are some great gems in regards to how food business is impacting the world.
Paul and Toni are both influential figures in the plant-based and animal welfare movement and use their connections to bring in awesome guests. This Wednesday, we’ll be launching their episode with a guest that’s pretty famous around these parts.
Kim Schaub from Peas on Moss Kim and I started our platforms at the same time. We actually met in a facebook group called Podcaster’s Paradise, an online course which helps build your own podcast. We had one mutual connection, another guest, Andrea Zeng, who worked under her.
Kim created the Peas on Moss Podcast, a podcast that has different types of guests which mainly focusing on R+D and innovation. There are also many Research Chefs and regular chefs on the show, so if you are into that field, Kim goes more in-depth on that.
Peas On Moss still regularly launches episodes and the guests are always insightful with a slight entrepreneurial flair. I usually see Kim in almost every expo and we have a good time just chatting over good food.
Lin Carson from Bakerpedia Past guest and sponsor Lin Carson created the Bakerpedia platform through her own sweat and blood and has built it into a fully sponsored masterpiece which houses a wiki that has all the baking knowledge in the world. And this is not just the simple stuff like gluten or ascorbic acid, but maybe you want to know what’s diastatic malt or how garbonzo bean flour acts in your product.
Their podcast Baked In Science takes on multiple formats. They not only do interview podcasts, but they also do Q and As, and more technical focused podcasts.
I’m always amazed on how much content, from writing to podcasts, the Bakerpedia team dishes out.
Katie Jones from Good Food Heroes Podcast Katie Jones has a pretty amazing story. She got laid off after an acquisition, traveled around the world in an RV car, then decided to go into copywriting for the food industry. I met Katie through her content on LinkedIn and she was very engaging the way she talks with her peers on the platform. Much better than me engaging on LinkedIn posts.
So Katie decided to start her own podcast and I had a hand in helping her a bit set up the format. Her podcast interviews food businesses that have a bigger mission. Whether that’s food waste or ethical sourcing, that’s what she loves to do and that’s what she focuses on. If you’re into learning more about food businesses that are mission-driven, then this podcast gives great insights on how it works.
Katie Mleziva from Real Food Brands Podcast Katie is a food brand consultant with whom I also met on LinkedIn. I think it first started when we coincidentally launched Carrie Arndt’s podcast on the same week. We’ve had some over lap in guests ever since including the executive team from Soom Foods.
Katie generally focuses on branding and not only does she bring in some really awesome guests with practical advice, but she herself does solo episodes that talk about the tactics in branding.
Alex Shirazi from the Cultured Meat and Future Food podcast Paul shared with me an interview that Alex did with Lisa from Stray Dog Capital. This was episode 4 out of 4, but seeing his guest list be top GFI brass and Paul himself, I wanted to reach out and help him with his podcast, because I didn’t like his design or audio quality. Surprisingly, he was happy to take my advice and even better, I was able to meet him during the food funded event and we’ve been friends ever since.
Alex Shirazi is what I’d call a cultured meat enthusiast. He’s a managing director at a software development firm at his day job. Not a scientist or CEO, but he cares so much about the topic, he not only did a full-fledged podcast where he interviews CEOs of cultured meat companies, but he also did a full-on symposium in the heart of San Francisco on a small budget and impressive marketing. I was honored to be a moderator at one of the panels, and I can’t thank Alex enough for giving me opportunities to publically speak in Boneville Labs and Indiebio.
I love the topic of cell-based meat. Everyone knows this but if you really want to learn more about the many companies behind it, Alex’s podcast has some really impressive guests from all over the world.
If I were to map it out, My Food Job Rocks is considered a broad podcast. It’s a podcast about career advice and showcasing the food jobs that are present today. The podcasts listed here are part of this, but are much more specific and also have their unique twist on things, and maybe you want that type specificity in your podcast library.
And if there isn’t a podcast that fits your need, perhaps this will show you the opportunity to create your own.
I’ve been following Elaine Watson ever since I started working on the food industry. Every time I wanted to know a new trend or something happening in my industry, I read her articles. I’ve even commented in a few of her articles but most recently, I had the honor of being interviewed by Elaine when we debuted our article for Better Meat Co.
Paul and I planned to get Elaine to debut Better Meat Co, we had this master plan to do a tasting with Elaine with our blended products only to learn she was vegetarian! So we just went with a phone interview.
Over time, I’ve bumped into Elaine in conferences such as the Good Food Conference and so I decided that she would be an amazing guest for the podcast!
In this episode, you’ll be introduced to what an editor for, what Elaine quotes, a technical magazine does for a living, how she organizes and prepares writing articles, and we have a great discussion on food trends and technologies.
If you are in the food industry and do know Elaine from her articles, this interview also dives into some really cool hobbies Elaine does in her spare time. Namely listening to history podcasts and singing in a barbershop quartet.
About Elaine Watson, editor, FoodNavigator-USA
An award-winning journalist with more than 18 years’ experience in multimedia business-to-business journalism and events management on both sides of the Atlantic, Elaine has covered a diverse range of topics from nutrigenomics to corporate espionage. Elaine moved from the UK to the US in 2011, and as editor of FoodNavigator-USA.com – a leading online b2b title in the US food and beverage industry – she has helped to establish the site as a pre-eminent source of news and analysis on hot button issues from novel sweeteners to labeling conventions in plant-based foods and beverages.
Elaine has also organized and chaired face-to-face and online events from seminars and round table debates to conferences for William Reed Business Media and other companies on topics from food for kids to investing in cell-based meat.
About FoodNavigator-USA
An award-winning online business-to-business publication covering start-ups and industry giants, FoodNavigator-USA provides a 360-degree view of the North American food and beverage market, spanning food investment and incubation, labeling, litigation, and legislation, to consumer trends, new products and new technology, from new shopping or nutrition apps to synthetic biology and personalized nutrition. A multimedia publication with 200,000 unique visitors a month and a daily newsletter with 47,000 subscribers, FoodNavigator-USA provides daily news, features, analysis, online events, face to face events, a weekly podcast and video coverage of the issues and stories impacting CEOs, marketers, brand managers, R&D execs and regulatory affairs experts.
FoodNavigator-USA also runs the annual FOOD FOR KIDS event in Chicago, a three-day conference that shines a spotlight on the companies – large and small – that are doing most to drive innovation and champion change in foods and beverages for children; and TRAILBLAZERS, a new initiative designed to celebrate early stage food & beverage companies that are bringing something genuinely new to the table from a formulation, sourcing, branding, marketing or business model perspective.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Show Notes FOOD FOR KIDS
What do you do in a sentence or less?: I write for a technical publication. It’s hard to say I’m a food writer.
Food Navigator Kids Nutrition Conference
Chobani Kids Line
Fred Hart
Justin’s Nut butter
Edible Insects and Jeff Flake
Just Date Syrup
Better Meat Co Article
La Croix lawsuit
Evaporated Cane Juice
DH Lawrence
The National Grocer
What skills do you need for a reporter?: Develop a thick skin
History Unplugged
Tides of History
American History Tellers
Hardcore History – Black Death
What else would you do besides reporting?: Talk about history
Why does your food job rock?: I get to interview smart, talented people who might change the world and learn something new in any day
What are your favorite food trends?: Many things: Plant based proteins on how to replace meat, Cell-based meat and sustainability, meal kit subscription models,
Triton Algae Corporation
Geltor
JUST framed the question right so people like it
GMO was an example of bad framing
Soylent
Pink Slime
Kid’s food versus niche things
What should we really be focusing on?
Korean Yams
Gochujang
Keto
Paleo
Tasty the Art and Science of what we eat By John McQuaid
Krave Jerky
What is one thing you’d like to know about the food industry?: There is still so much about the food industry. But I really want to learn about Plant-Breeding or Wine/ alcohol industry
Saskatchewan Canada
How do you find the best way to get information from people?: Research the topic and the person. You need to look technically competent to talk to people because it opens the discussion a lot better.
Favorite Kitchen Item: Marmite – Unilever - British
Vegemite – Kraft - Australia
Good source of Vitamin B12
Siracha
Poutine
Sonoma Brands
Krave Jerky
Any advice for people in the food industry?: You don’t need to create the iPhone of food.
Elaine does Barbershop Quartet
Sweet Adelines
Pentatonix
Pitch Perfect
Where can we contact you?: LinkedIn and email. My email can be found on food navigator
The Nourish Food Co is a meal delivery company that has a beautiful menu of healthy southern comfort food that can be delivered straight to your door. Located in Birmingham Alabama, they distribute to 38 different states and have a wide array of dishes to choose from.
Mary and Tiffany have humble origins. Met at a test kitchen, started a catering business, pivoted to meal delivery and scaled to the moon, but the details that made their journey successful is captured in this interview such as how to hire people or the steps to scale, or how to build a support network for tough times.
We did into these details as we find the twists and turns that make working in the food industry so exciting. If you're interested in the concept of bootstrapping, and the meal delivery industry, this episode is for you.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Shownotes
Where do you eat at Birmingham Alabama?:
Bottega Café’s Cheese Burger
Chez Fonfon
What do you do for a living?: Tiffany: I own a food company.
We make fully prepared meals and deliver it to 38 states.
We distribute everything from Alabama
We really showcase how our meals are changing the lives of other people
We do deliver to California but it’s very difficult and too much competition
Do you guys have different functions as co-founders?
Both have culinary backgrounds
Mary: Sales, marketing,
Tiffany: R+D, packaging, procurement
How did you guys meet?: At the Cooking Lite Test Kitchen (closed this year). At that job, we were testing and cooking recipes. We wanted to start a high-end catering company in 2007.
What made you pivot?:
Difference between meal kit and meal delivery service?: We do all of the work. All you need to do is to microwave it.
Blue Apron
What’s the hardest thing about starting a business?: Hiring well
What was an essential person you onboarded in your business?: Jose, our first production manager. We hire people who take the work from us. Being autonomous and taking the role of what they’re supposed to do.
Important Soft Skills: Motivation, teaching,
Can you describe your first sale?: Before launching our own brand, we were doing private label for fitness companies.
How does the operation work?: We used to change our recipes weekly.
Then we ended up doing a 4-week recipe cycles
What kind of products do you serve?: We create southern comfort food that’s healthy for you. For example, we make cauliflower grits and almond milk
Why does your food job rock?: We get to see how our products positively impact our clients
What type of food trends and technologies are exciting you right now?: Plant protein innovations
What trends do you find in your industry?: The novelty of receiving the ingredients have worn off so they are going into supermarkets. People actually don’t have time to cook, so we think we’re on trend.
Biggest Challenge of the food industry: educating our kids about healthy food. My kids choose to consume junk.
What is one of the things you’d like to know more about?: Better thermal packaging and startup investing
Meal Kits use Soft coating with Mylar coating
Tips on logistics: Accept failure is part of the process. Have money in the bank.
Bootstrapping vs Funding: If you can figure out how to grow a business and not give away your equity, then do it. Early, we ran as lean as possible. We would do all of the work the first year. There is nothing that we couldn’t do in the company. You have to understand all of the job roles.
Also, find mentors and groups of people who have something different
How do you find mentors and like-minded people?: Through my college, or even your neighbors might have their own business. Different jobs will always have the same problems.
How did you get into food?: We had different origins. One from family, one from working ina college restaurant.
Favorite Quote: from Mary’s family. “I hate when grown folks don’t act like they’re grown”
Favorite Book: Angle of Repose by Wallace Stegner
Favorite Kitchen Item: Immersion Blender
Any advice about food business: Do your research! There’s a lot of noise and it’s hard to figure out the noise. What do you stand for? There has to be more story.
Where do we find you for advice?: We’re both on linkedin. All of our food is sold on our website. They can reach out to us on our website on the contact list.
Mary's LinkedIn
Tiffany's LinkedIn
I met Ana Maria Quiros during the IGNITE Session at IFT 2018 where she did an inspiring talk about the food industry in Costa Rica and the young professionals that are driving it. Now she not only helps small businesses in Costa Rica grow their businesses, but she also has had a chance to talk to Congress about food science.
The Costa Rica Food industry has some interesting twists on how they educate their workforce on food science and you’ll learn a lot about how they train professionals and the way they support businesses over there.
Yet the issues in the Costa Rica food industry are the same issues Americans when it comes to small businesses, and science communication, in which I feel like the issues everyone faces in the food industry isn’t a national issue, but a global opportunity.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business..
Show Notes Bryson Bolton
How did you find out about IGNITE?: I got an email about it. We are both in the Leadership program
What do you tell people in a sentence or less?: I’m a food engineer, then people ask “what is that?”
We actually changed the name from technologist to food engineer for public perception. It’s pretty much the same thing though
Can you describe the course?: It’s a 5 year program and the final year, you have to do a thesis, which can take 2 more years. So it will take 7 years to get a Bachelors degree
We have 3 universities that teach food science. The public colleges are very good in Costa Rica
Where do you currently work now?: I was a consultant assistant for 5 months and now I work at the University
My role is in extension programs. You have to know everything which is why I love the role.
Can you give me an example of some projects in Costa Rica?: Since Costa Rica is really close to each other, everyone can collaborate
Cacao vs Cocoa
What is the Food Technologist Association?: We activated it in 2012. I joined in 2014. This is a professional association and even though it’s started from students, but the students who graduated stayed with the club. In 2017 I became president
What are some important skills that you’ve learned in your role?: Have passion when volunteering. Also, connect people who do tasks, to the actual goal
How did you find out about food science?: I didn’t know much about food science, but my cousin talked about it, and my mother taught culinary classes in high school. She gave me a book called Food Microbiology. My mother asked me to speak to my cousin who is a food scientist and I was convinced to go into food science. After I did food-based community service, I wanted to do this.
What type of food technologies are interesting right now?: Food safety, public health and public perception. Do people understand clean label and perception?
Ultra Processed Foods – Specific only in Latin America – Published in the WHO
Ultra-Processed foods are: Soda, ice cream, Cheetos. But because the definition is from a Dietitian and not a food engineer, there are a lot of holes in the logic
What is the biggest challenge the food industry has to face?: Consumer perception
Favorite Quote: Do something that scares you every day
How would you convince a shy person to do something?: Just keep on doing it. Whatever you have to say, if people need to hear what you have to say, you need to be heard.
New Hampshire
Gallo Pinto – Rice and Beans in Costa Rica
Fried Plantains
Do you have any advice for anyone who wants to go into the food industry?: It’s a very awesome, relevant, and important. You are going to be happy here.
If you were to tell something valuable to yourself that you know now in the first day of work?: You can’t do everything in one day, not even one week
Where can we find you for advice?: Linkedin
This podcast was not scripted, so there are no shownotes.
Since this is a short episode, it's a freebie.
You can check out all of our articles and podcasts at myfoodjobrocks.com
If you’re a fan of My Food Job Rocks we’ve just released our annual survey. Though it’s shorter than last years, we know what to ask for now. If you’re a fan and want to help improve the platform for next year, I’d be greatful if you could fill out our survey. Of course, those who complete the survey will get a chance to win a $50 dollar Amazon Gift Card!
https://www.surveymonkey.com/r/DRZP7XR
Darius has been a long time fan of My Food Job Rocks, who emailed me when we were in the episode 50 range. This year, I was able to meet Darius at IFT where we talked, and I loved how he talked about his job and his love of chocolate. Wow, I had to get him on the show! He has the coolest job in the world, playing his part making candy!
Darius is in the procurement field, we talk a lot about this, as I find that it’s one of the most lesser known fields in the food industry. Procurement is super important in the food industry and you’ll learn a ton about how to get into this field. It’s not a well taught academic field, but it can be learned while doing your job. Procurement people can come from anywhere. Finance, supply chain, or even R and D all make amazing procurement people. And if you’re interested in negotiating and learning about the impact of ingredients, then maybe procurement is for you.
Also, best thing about meeting people from Mars is that they will give you a shoe box size full of your favorite Mars chocolates and confections!
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business..
Show Notes When someone asks what you do for a living, what do you do in a sentence or less?: I manage the mints and confection buyers. We have 14 manufacturing sites in US and Canada
What the difference between mint and flavors?: Really based on the market they operate in.
Vetting Process: How do you know who’s a really great vendor? It’s the sourcing manager’s job to find players in the market. My function is really about buying it well and defining buying it well
We’ve been working without vendors
What’s your favorite thing to do with your job?: I have a sweet tooth. I love having a say and making the products come to life. Bringing what’s coming out from 2019 to 2020 to 2021
What’s your favorite Mars’ candy?: In my childhood, Skittles. Now twix is getting more popular.
Portion control
Describe the steps it took to get to where you are today?: I went to college at St. Joves and majored in Food Marketing. I actually did projects for Candy. Then I went to C+S Grocer Store for 2.5 years. Then joined Mars. Managed the ingredients like salt. We merged with Wrigley recently.
How did you get to Procurement?: If you were to ask 9 out of 10 people how you got into procurement, they will say they got their job by accident. Very few major in procurement. Some R+D folks go to procurement and we like them because they have more depth in understanding
Emperors of Chocolate: Hershey had to lower the gram weight of the chocolate, but Mars was pretty safe.
What is the most important skill you need for your job?: Intellectual curiosity. Marry that with a good work ethic, you become so valuable.
What is your definition of a good work ethic?: Don’t make any commitments that you can’t keep.
Why Does Your Food Job Rock?: I’m a kid in the candy store
Singapore
What keeps you in Mars?: The opportunity to be challenged
Food trends and technology: Regional flavors and authenticity of flavors. Whenever I travel, I give them awesome flavors to try
Small meals or no set meals
Favorite regional flavor: Incorporating a whole dessert into different products. For example: Birthday Cake 3 Muskateer Bar. We just launched that. We have edible glitter in that product
Adam’s favorite dessert: S’mores
Cooling technology: Menthol and mint. We also have warming perspectives. For examples Spicy Sprinkles
Cross-Functional Collaboration
Flaming Hot Cheetos
What are the biggest challenge the food industry needs to face right now?: From a procurement standpoint, it’s a traceability and transparency standpoint. It’s great, but it’s a huge challenge. Every year we have to maintain the same level of flavor, but food changes every year
Vanilla Crisis
Legacy Brands have an advantage to shortages because our long-term suppliers can save us
For smaller, niche ice cream shops, not the case
What is one thing in the food industry you’d like to know more about?: How can the Japanese make money on gifts?
Type 1 and Type 2 grocery stores
The convenience stores in Japan can be completely different from one another
Work ethic in Japan
Culture of Work
How did you get into food?: I grew up in Singapore
Crazy Rich Asians
Favorite thing you’ve eaten recently: Hokkaido crab (snow crab, king crab)
Favorite Kitchen Item: I went to a casino, won money, and spent it all on a rice cooker
Zoji Rushi Top of the line rice cooker
Do you have any advice for anyone who wants to join the food industry?: Find what area of the industry really interests you.
What should colleges teach you about life?: It’s really about what you like. The individual needs to make that call
Where can we find you for advice?: LinkedIn
A lot happened this year. I started a company with two amazing people, I moved to Sacramento, I reconnected with old friends and I made new ones.
So some updates for My Food Job Rocks. Lots of fun things happened this year. I was able to talk to some really amazing guests that made its mark in the food science community. I would say the past 100 episodes focused much more on innovative technologies, and startups, as well as having even better technical people on the show, in all sorts of disciplines from blockchain to clean meat.
This was also the year where half of my guests weren’t people I had to hunt down and beg to be on the show. A big chunk of this years’ guests were actually from PR firms! And there were some really cool people. Susie Fogelson from the Food Network, Alan Reed from the City of Chicago, Claudia Sidoti from Hello Fresh, and so many more awesome people were pitched to me and I learned so much from them.
However, this podcast has gotten a bit tough to manage. On the article, a Better Bet, I sprinkled throughout the article that the point of My Food Job Rocks was to develop a network so I could have the resources needed to create a great company when I was 30. However, things happened 4 years earlier and I’m now co-founder of a rising startup. The podcast’s initial purpose is done, so what now?
I’m going to be honest with you, I don’t know. I still have a lot of fun doing it, and I find the learning experience like a routine. For me, it’s like jogging, or reading, or stuff like that. I learn and take away so much. Especially interviewing these CEO’s, I can now ask questions that are stumping Better Meat Co. For example, I asked Shelby Zitelman from Soom Foods and Sara Polon from Soupergirl, “how did you get your first sale?” And their answers were so good, I clipped them for our Smart Snack Bites (add bites). I learned a lot from that question, no one really expects their first sale, but when they do, it’s such a memorable experience.
So what does that mean for next year? No idea actually. I’ll still be maintaining the blog, because it’s an outlet for me to talk, and it’s an outlet for me to share. Share my challenges and share my story so others can not make the same mistakes I did. Recording and writing helps me think clearer, talk better, and show people I’m a legitimate person, so I keep on doing it.
We have a survey launching this week. It’s not about improving stuff, well it is, but the questions will be focused more on content variety. What do you want me to talk, or write about in the future? Who do you want me to interview? What would you want a T-shirt about Food Science to say? Stuff like that.
I also find the My Food Job Rocks blog as great way to give food industry professionals an opportunity to write and show what they’re made of, and the growth of the people who have wrote for My Food Job Rocks has made me so proud. Veronica Hislop still writes, Julia Lamphear who wrote the Why Series, has her own Non-Profit, Faseeh Rahman who participated in our Food Science Global event is now posting food safety clips on LinkedIn and is getting so many opportunities! Carrie Ardnt, our latest guest poster used to just post her amazing packaging analysis posts on linkedin and they’d be swallowed in the abyss, but I wanted them to be achieved because they have value. These posts do so well on social media.
Giving people who want to write the opportunity to write and see how their work is helping people is very valuable. If you’re interested, you know where to find me. However, I’m a tough boss because I want you to fall in love with writing on a consistent basis.
What’s also nice is that my articles are actually being found in google. My name is also googleable, which definitively means I’m the best Adam Yee on the internet, right?
Anyways, a handful of articles get a dozen views daily. Did I expect these articles to be searched so much? Sorta, I had a good hunch about them.
Basically, here are the top 5 articles on My Food Job Rocks
- Food Science vs Nutrition
- Why You Shouldn’t Be a Food Scientist.
- What is Food Science, a Beginner’s Guide
- Resume Tips for Beginning Food Scientists
- The Graduate Student Series
If you like stats like I do, I’ll have you know that David Despain’s podcast about being a CFS is actually the most viewed shownotes. Dr. Gabriel Keith Harris’ has the most downloads.
In certain periods, Veronica’s articles also get a lot of views. For instance, this month, the Cotton Candy article is very popular. A couple of months back, Banana was trending and a couple of months before then, peanuts.
The fruits of My Food Job Rocks’ labor has bore its benefits, not just in credibility. Heck, I think it saved me from a dark time when all of my friends left me in Phoenix. I have an article on Friday that’ll explain all of that.
Many know the lessons of being consistent, and My Food Job Rocks is proof that if you do something everyday for two years…you’ll get better at it. But more importantly, people will respect you for it.
Being consistent allowed me to get speaking gigs. Not just in IFT, but in San Francisco, and soon, perhaps some other conferences in the works. This was a lot of work, putting one block at a time, every week until it’s finally building to something pretty cool.
To end on this, I wanted to talk about skills. Particularly, 5 of them
These 5 skills are designed to get you through a startup, but now that I’m reviewing them, these skills will help you in any aspect of your career. As I think about these skills, these skills allowed me to excel at my last job, and is proving their worth at Better Meat Co. If you want to rise to the top, or want to survive the startup world, I suggest working on these skills. We’ll be analyzing why they’re important, and how you can get better at them.
Top 5 Skills
Autonomy
Autonomy is the ability for you to confidentially do your job and deliver results without the help or permission of your equals or superiors. This is a very tough skill to master as it requires a lot of confidence in your craft.
In school, you had to ask permission to do something, all the way to perhaps college. I would even guess that people who are
We all go through this slope when it comes to acquiring a new skill. According to Wikipedia, we call this the four stages of competence. I actually learned about this when scanning through the brochure at my last job where it talked about how to sell nutrition products to your friends and family.
The four stages are:
- Unconscious incompetence
The individual does not understand or know how to do something and does not necessarily recognize the deficit. They may deny the usefulness of the skill. The individual must recognize their own incompetence, and the value of the new skill, before moving on to the next stage. The length of time an individual spends in this stage depends on the strength of the stimulus to learn.[5]
- Conscious incompetence
Though the individual does not understand or know how to do something, they recognize the deficit, as well as the value of a new skill in addressing the deficit. The making of mistakes can be integral to the learning process at this stage.
- Conscious competence
The individual understands or knows how to do something. However, demonstrating the skill or knowledge requires concentration. It may be broken down into steps, and there is heavy conscious involvement in executing the new skill.[5]
- Unconscious competence
The individual has had so much practice with a skill that it has become "second nature" and can be performed easily. As a result, the skill can be performed while executing another task. The individual may be able to teach it to others, depending upon how and when it was learned.
Everyone deals with this when it becomes a skill.
Yet learning how to be automomous this can become a problem, A bad boss who helicopters around you can traumatize you into always asking your superiors if your option is the right option to do. A bad boss can really affect your career just because they can cripple your ambitions. You never know if what you do is right and it really affects your psyche. It’s a really terrible thing.
The best way I found to solve this is to read books about this type of stuff. Reading helps you understand different perspectives. In many books, the saying “It’s better to beg for forgiveness then ask for permission”.
What helps in this regard is to publish or ship something on your own. By creating something where you can give out or even better, sell on your own will give you more confidence in terms of doing work. What giving out or selling something does is validates that what you do is valuable to whomever you’re giving it to. Knowing you have full control over what people find valuable, and not your superiors makes your job a lot easier.
Resourcefulness
Phil Saneski and I have had a great talk on the power of resources.
The podcast has also given me a very powerful resource pool and I’ve used some of my guest’s services and products to get work done at the startup.
Using your resources is directly connected to how well you network. As many know, networking is an art and takes time to cultivate, but the benefits is like your garden actually growing food for you to eat.
Podcasting, or in general, interviewing, is the ultimate networking tool because you cater to two people in particular: the people you’re interviewing have a close connection to you and if it was a good, legitimate interview, they remember that. But also the people who read or listen to your stuff.
Yet let’s look at this through a microscope. With podcasting I learned how to cold call people to get on the show, advertise on social media, leverage and work together on other networks to amplify value on both sides, learned how to not be afraid of my own voice, to be consistent and deliver value every single week. Those are the skills, the crevices that get filled when you do a podcast and all of it, helps with being resourceful.
Humility
Back in college, I had a huge ego. I didn’t want to be wrong, and I made people cry. It took a lot of time working with different people to slowly break that down. Working in the multicultural center chipped it down, working with young, high school educated workers in the factory chipped it down, supervising coworkers who were older than me and were in a company longer than I was chipped that down. My coworkers are sometimes very surprised when I admit I’m wrong when the data shows that I’m wrong.
Humility is a vital skill, and it requires a great amount of confidence and self-awareness for it to actually work. When you’re humiliated, shame or the perception of shame overwhelms you and you are paralyzed, or worse, you make things worse. Working on being shameless improves so many things.
When shame stops affecting you, two things happen: you can share everything, and you have the vision that surpasses you being right or wrong.
In the grand scheme of things, does your opinion matter? This is a big question. Nobody wants to look incompetent, or weak, or embarrassed, but everyone’s gone through this before. You won’t ever be fired for admitting your wrong if no damage has been done. In most cases, you’ll be thanked for your humility.
Training for humility is hard, but it of course, involves risks. Failing high risk generally builds up humility but only if you can reflect on why your call was a bad one. I was fortunate enough for my CSO at Isagenix to throw me into very high risk situations. Sometimes, they didn’t work out the way I planned, so I reviewed what went wrong and tried again. Having a sort of Nihilistic or Stoic mindset when it comes to humility also works wonders. Reading books from Ryan Holiday, or Seth Godin helps wonders in understanding Humility. Understanding humility will help you put yourself out there more, and will allow you to sympathize with anyone.
Curiosity
This is a skill that always pops up on almost every interview with a passionate food scientist. They are generally curious on how things work. But on this episode, I want to emphasize the importance of learning the whole process.
For the food industry, that means learning literally everything. This was resonated from Alan Reed from the Chicagoland Food and Beverage Network. This guy got an MBA and did marketing, but he was so interested in the whole process, he recently took a role of Executive Director. Will Holsworth started in Pepsi, where Pepsi knows the importance of knowing the whole process and many food companies develop leadership programs to explore the whole process. Maybe you don’t have the luxury to do this, but that doesn’t matter. You can still talk to your colleagues about learning what’s going on. You can still force yourself to attend meetings that bridge the knowledge gaps. You can still listen to My Food Job Rocks podcasts to see a glimpse of the day in the life of what goes in your food.
Curiosity killing the cat is a threat. It doesn’t work anymore because now, the floodgates on gaining knowledge is now infinite. Even if someone will harm you for their knowledge, there are many ways to get around it, connect the dots, and create a different recipe.
Secret formulas don’t make sense any more because brand is associated with flavor. Who cares if your product tastes like Coca Cola or your product tastes like KFC’s chicken? Will coke or KFC lose market share because you found their formula? Maybe 50 years ago, but now, their brands are so strong, it doesn’t matter.
Instead, what if you just learned the process, or how the flavors work in products and make your own masterpiece? This takes curiosity to dive in and find our how to do things. Curiosity isn’t about copying products, it’s about discovering systems. Curiosity allows you to connect the dots and create innovation for the sake of innovation.
Craft
There is a difference between treating your profession as a job versus treating your profession as a craft. Treating your profession like a job is just doing the same thing, waiting to just be done, get money and spend it on whatever. And the cycle repeats. Treating your profession as a craft means that you want to improve the work you do enough where people will notice and love what you do. A job is a cyclical process, you do things for the sake of compensation, and that’s fine.
A craft is like a spiral. You do things, but every day, every week, or every iteration, you want to improve.
Making your job your craft delivers a lot of things that help see your life as a bit more palatable. For one, you deviate from the fact that you aren’t doing it for the money anymore. Most artists don’t do things for the money, you don’t have to either. Perhaps the payoff of improving your craft is appealing. That one day, you will get what you deserve through hard work and improvement.
But most of all, improving on your craft gives you a sense of purpose. By slowly imporving what you do to make people’s lives’ better, for a chance to be the best of it is a very satisfying goal, that gives your life meaning.
It’s a blessing if your job and your craft is one and the same, but it doesn’t have to be.
In fact, I would say that if it wasn’t for podcasting, I wouldn’t have ever made food science my craft. Podcasting allowed me to dive deeply into this meta-learning state, reading more about the art of crafting. Now both food science and podcasting are a craft to me, and I wouldn’t have it any other way.
Having a craft means having a goal where you will keep on improving it until you get to that goal, and then achieve a bigger goal. For podcasting, it was “make 6 episodes”, then “get sponsors” then “get 100 episodes”, and now, “get 300 episodes”.
For Food Science, I started my job in a granola bar factory. The goal was to “get a product development job”, then it was “make really good products”. Then it was “start your own company”, now it’s “make an impact”.
All of these skills can be cultivated all at the same time very easily. All you need to do is start something you’re passionate in.
Someone last week came up to me and talked about trying to change the healthcare system. Instead of drugs, he wants turmeric, medicinal mushrooms, etc to solve our health problems. He mentioned in his question to the speakers “when can something like turmeric-mushroom mix, be sold in the stores instead of drugs?”
Afterwards we talked, he said that he knows that our healthcare system is a big problem. I told him if he wanted to fix it, of course, he did.
After I told him the story of the podcast, and the Better Meat Co, and how that all got started, all I said was “If you can’t sell your own turmeric-mushroom mix, what makes you think you have a shot of changing the healthcare system?”. People have the power to change things, but sometimes the problem is so big, nobody starts.
This is the current issue with climate change. We’re getting close, we need more help.
So finally, this is the final ask. You might be able to work for 8-12 hour a day, but afterwards, you have 8-12 hours to make an impact. You just have to start something. A blog, a podcast, an event every weekend, a food stand in a farmer’s market.
Elon Musk said it takes 80 hours to change the world. There was a lot of backlash from his post, but I am a firm believe you have to work hard to make an impact. So do more than the 100 people I’ve interviewed. A lot of people don’t make an impact in their life. If you don’t want to, that’s fine, there are many people like you.
But for those who do want to leave an impact, we need you. We need more heroes. And we’re all here, happy to support you.
And I'll be so happy when I can say "Welcome to the community"
Cultivating an ecosystem is extremely important in any industry. The most common example of this is Silicon Valley in the Bay Area. When everyone thrives in one place, and they all work together to build some amazing things
I’m always curious how great ecosystems can be built, living in Phoenix and Sacramento, where the ecosystem is at its infancy, I was curious on how to grow these types of functions. As I found out interviewing Alan, it does indeed take a village, or perhaps a city, but it also takes a mediator.
Alan is in charge of bridging food companies, big and small, in Chicago and heads the non-profit, the Chicagoland Food and Beverage Network. This non-profit hosts events and discussions to get the already thriving food industry in Chicago together with a common theme that helps these different food companies understand each other. For example, a big company can learn innovation from a small company,and a small company can learn corporate structure, from a big company.
Alan’s history is also pretty amazing. We get into the details in his 14 year stint at Dairy Management including sage advice on how to network and how to learn, and how knowing the whole process, can set you up for success.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
About Alan Reed Alan Reed. Executive Director of Chicagoland Food & Beverage Network. Prior to this role, Alan was Executive Vice President, Strategy & Innovation at Dairy Management, Inc. He was responsible for creating and driving innovative strategies to grow dairy demand. Alan has a degree in Telecommunications from Indiana University and an MBA in Management & Strategy from Northwestern University. About Chicagoland Food and Beverage The Chicagoland Food & Beverage Network (CFBN) launched in 2017 to bring industry players together, to provide a forum for collaboration and support, and to better connect the 4,500 companies in the industry across Chicagoland to drive innovation and growth in the region. Our Mission is to drive inclusive economic growth in Chicagoland by bringing together the region’s food and beverage industry stakeholders to pursue collaborative opportunities.
Show Notes
Chicagoland Food and Beverage Network
Who’s all in Chicago
Kraft Hinez
Mars Wrigley
Mondelez
Tyson
ConAgra
McDonald's
and many more!
The History of Chicago’s food industry
At least 100 years ago. Upton Sinclair’s The Jungle is based in Chicago
Advantaged in terms of transportation
Advantaged in terms of agriculture
Easy access by air and train. It’s the significant middle of of the country
It’s in the center of the North America region
O’hare Airport
Midway Airport
What do you prefer? O’hare or Midway?: O’hare has international flights. Midway lands in better flight paths
When someone asks you what you do for a living, what do you tell them?: I bring together the food and beverage industry of Chicagoland and grow the economy, industry and jobs. We’re a next generation trade association.
History of the non-profit: We started 18 months ago, so we’re relatively new. We have 75 corporate members with members like Kraft Wrigley, Mars, etc. We launched with the idea to foster innovation. We’re the mediators to get big companies and small companies together.
One program is the Food Manufacturing Workforce Development Program which trains potential employees to work in manufacturing jobs.
Young people and manufacturing: Before, you could see a career path with manufacturing. College made a gap in the manufacturing industry. However, many of the jobs are very technical and digitally enabled. You can still get paid a good middle-class wage. About $58,000 a year + benefits.
High performing companies help employees in the manufacturing area to go to college and excel in their career. We are trying to tell those stories.
SAFE+FAIR
What do these events look like?: Sometimes they’re topical discussions. Other times, we bring them to cool restaurants or incubators
One example: have a startup come in and tell large companies how to innovate. Large companies also share their interested.
Another example of a topic: 5th and 6th generation companies. We have to reinvent themselves for every generation
Chicago: The silicon valley of food and beverage
What was your career path?: Indiana University: Telecommunication, English Literature, Spanish, and Business. I spent 8 years working in Advertising in an agency. Got a masters in Northwestern which put me on a different path. I ended up getting a job with the Got Milk people (Dairy Management). I spent 14 years and did their long term business management. The MacArthur Foundation reached out and recruited me to launch this organization with them.
After 14 years in Got Milk, what did you learn?: The people that you work with today will always come back. The people with whom you do a great job they’ll be your boss or employee later on in life. Never burn a bridge.
Learn as much as you can.
Find a mentor and be a mentor.
Why does your food job rock?: We are growing something nobody else is able to do
How do you deal with the weather in Chicago?: Wear a coat and telecommute
Most people I know telecommute a day or two a week. There are specific things when coming into the office
What type of food trends and technologies are exciting you right now?: What is transparency? How much is enough? How much is too much?
Who is doing a good job about transparency?:
In Chicago:
Simple Mills,
RX Bar,
Farmer’s Fridge
Blockchain
Anti-trend: Really good high fat, artisianal butters
Dicotomous trends: Plants and Meat are both growing upwards, but not fighting against each other.
Flexitarian
Drone technology
Microfertilization
Favorite Kitchen Item: Pizza Stone
Chicago Deep Dish
Cauliflower crust pizza
What’s the weirdest thing you ate on a pizza stone?: Brussel sprouts. They turned out awesome.
Girl and Goat
Tanta
Purple Pig
Fat Rice
Alan’s choices: Alinea, Rick Bayless Topololabamba
Do you have any advice for anyone who wants to go in the food industry?: Work hard, learn a lot, be serious about it. Those who learn their craft then to do the best. Really invest in your career and learning.
Where can we find you for advice?: www.chicagolandfood.org. You can reach out to any of us. Alan@chicagolandfood.org especially moving to Chicago or working in Chicago.
SAFE+FAIR is a food company that believes everyone should have safe and allergen-friendly food at affordable prices. As many know, sometimes these types of products are quite pricey but for Will, he makes it his mission for these products to be affordable. He does this with a nimble and passionate team, a strict allergen program, and years of experience in the food industry.
Pay attention to how Will talks about his staff. I found his gratitude for his staff extremely inspiring. Will knows everything about his staff, and his team feels like one big family. Not only that, but Will talks about his amazing kids and fiancé throughout the episode and you can tell just how much he loves the people he surrounds himself with.
Will has probably some of the best advice in terms of building company culture. He knows the mission he’s in, the company he wants to run, and the impact he wants to bring to the world, and you can definitively tell in this episode, he walks the walk, and talks the talk.
About SAFE+FAIR Over lunch one day, longtime best friends Dave Leyrer and Pete Najarian found themselves sharing food allergy frustrations. Both dads were stressed out by the lack of safe foods for their kids, Abby and Remy, who both happened to have nut allergies.
Fed up with scrutinizing labels and constantly reminding other parents to do so, Dave and Pete agreed: Safe products were hard to find or too expensive. Plus, pricey "food allergy brands" totally failed to appeal to the nut-allergic kids—much less the non-allergic ones.
Dave and Pete set out to make living with food allergies easier and more delicious for families like theirs. The founders set their sights on creating products both safe for food allergic kids AND so appealing that all kids love them.
To make products SAFE + FAIR means offering clear information and affordable prices—so whoever does the shopping can make easier, faster, more inclusive choices. And that's how The Safe + Fair Food Company was born.
That's our story, and we'd love to hear yours. Reach out to us on Facebook or Instagram with #safeandfair.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Show Notes
When someone asks what you do for a living, what do you tell them in a sentence or less?: I make allergen-free food that is safe and affordable.
How do you make the foods affordable?: It’s easy to make very expensive food but it doesn’t work for everyone. We want to be thoughtful on our business model and as long as we are net positive,
GMA cost – General Administration Costs.
Toddy Rezende - COO
Jessica Callan – Brand design
Jessica Girrelli – Head of R+D
Matt Blackman – Head of school sales
Ashley Maynard – manages relationships for our copackers
Conrad Sue – Head of manufacturing
Christina Burns – Market Activation
Do you find people who have the attributes to work for Safe+Fair?: There are people who are comfortable with it, or not. If you have a family matter to go to, go for it. If I need to call you at 9pm, then it’ll just be a few minutes.
What does a CEO mean to you?: I break ties. I make the decision when there is conflict. I also need to make sure the business is operating correctly. I communicate externally, which is a real privilege.
Describe the steps it took to get to where you are today?: I had my first kid at 25. So I had to make money. When I worked hard, I got a lot of opportunities
“Don’t worry about the person next to you or behind you, just work”
How did you make the jump for entrepreneurship?: First and foremost, the most important thing in your life is to take care of your family. I had enough financial stability to make it happen. I wanted to make a great impression for my kids.
National Grocers Association
How is your allergen program?: We source our ingredients carefully, our copackers also can’t eat peanutes on the line, and we test for allergens as two different locations
You should partner with your copackers, and you shouldn’t make people uncomfortable in the relationship or it will bite you.
We have a relationship from Stanford University. Allergens are an epidemic
What does Growth mean to you?: We operate on revenue growth and customer growth.
I wear the SAFE+FAIR shirt every day because people will always ask me what it is. The best way to market is to articulate the best you can.
Be smart – only because you know what other people don’t know
Be relevant – I’m telling something that matters to you
Be inspiring – Enough so you can talk to us again
You can only be the best version of you
What type of food trends are you noticing in the industry?: Being authentic. It’s not just sugar-free, but how much sugar is in my soda.
Soom Foods
Advice: It’s better to serve one purpose, rather than hitting everything. At a small business with few folks, you can only focus on one thing
What’s the challenge the food industry has to face right now?: Margins versus healthy food. Junk food has higher margins, but healthy food is very difficult.
What is one thing in the food industry that you’d like to know more about?: I’d like to look in corners more. I wish I could see the trends from the beginnings
Owyn Protein
Supply Side West
Who inspired you to go into food?: My father was the CEO of a grocery store and got me a job at Pepsi. He made me start at the very bottom. The food industry has evolved in such an interesting way.
Pepsi young professional executive training
Any advice for someone climbing up the corporate ladder?: Just work hard, you won’t be at the same job forever. You can decide how hard you work.
What’s your favorite kitchen item?: My fiancé. She cooks everything well
Wedding Soup
Any advice for starting a food business?: It’s a good idea, don’t think that your idea is something everyone will pay for it. Think early on how you can make money off of it.
How do you find traction for a product?; Ask your kids or your loved one. Or the most objective people in your life.
Where can we find you for advice?: On LinkedIn, or Safe+Fair.com. Let the customer service know that you want to talk to me and we’ll be connected.
It’s been 2 years since Phil reached out to me when I was just starting My Food Job Rocks. After an interview, of course, we kept in touch. Through his period as the President of the RCA student association, to his job search, where he ended up in the famed upcycling startup, ReGrained. Who just got funded $2.5 million dollars last month.
Moving back to California for my own startup, I kept on running into Phil because of the work we do at Kitchentown, a sort of shared production space for many startups. Seeing him zoom back and forth with his ReGrained swag, I wanted to interview him again, since so much as changed. I have this interview across the street at their warehouse, where ReGrained stores all of their products.
Phil and I discuss the startup life and the challenges and rewards that come from it. One huge discussion that comes up is on how to use your mentors and resources to fill in what you don't know. After all, your friends have decades of experience and know what they're doing, unlike us.
This is an amazing episode for food scientists who want to get into entrepreneurship. We as scientists think we really have to know everything to make the jump, but Phil and I are two examples on that there are ways to get through the parts you don’t know, with a little help from your friends.
Lot’s of name dropping in the episode, but we’ve got you covered on the show notes.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Show Notes
Kim Schaub - Peas On Moss
Phillip Saneski Episode 17
ConAgra
Hannah Dresden and Hailey Bell - CuliNex
Karen Diep - Beyond Meat
ReGrained – Upcycling bar
Editor’s choice of Supply Side West
ReGrained’s Seed round of 2.5 million
Barilla Pasta
Equity Based Crowdfunding Campaign – 700 supporters. $700,000
Elliot Begoun from the Intertwine Group
Kim Shaub
Ali Bouzari - Speaker at the RCA
Catherine Proper - RCA
Larry Tong Sr. Scientist at McCormick Spices
RCA board
What does Innovation mean to you?: How can we turn historically wasteful ingredients to a new supply? We need to streamline better
Ethan Brown-CEO of Beyond Meat: Sometimes people want innovation on their iPhone, they don’t want it in their mouth.
Woodside, CA called the Village Pub
Garde Manger - Protector of Salads
AQ 7th and mission in San Francisco Modern California in 2014
Granada Bistro
Bob’s Walbread in Los Alamos
Rachel Zemser
Research Chef Association
Food Waste Production Development Competition
Griffith Foods
Foodbytes
Terra Accelerator
North taste Ingredients (Sea Food Concentrates)
Open IDEO Food Waste Alliance
Rockafeller Foundation
Waste with Anthony Bourdain
Phil and Dan met in IDEO
Jordan Schwartz
Danielle Gould – Food is a labor of love. When she tasted a food, it tasted so good then she sees the founder and she’s like “oh wow”
Why does your food job rock?: We’re one of the companies who are promoting upcycling in beer grains and we are making good food and great impact
Forbes 30 under 30
Food Trends and Technology: Plant-Based Protein Innovation
Onion article Nut Sweat
One thing in the food industry you’d like to know more about?: The regulatory. Especially for a waste ingredient
How do you set up a sensory panel?: Talk to your flavor house
Savannah GA has a restaurant called The Gray that has Grits like risotto
Cheese cake dish with beat 3 ways
Sorrel – fruit shaped like a heart
Climate Action Summit
Ali Bouzari book: Ingredients
You can find me at Phil@regrained.com and also on linkedin
Foodgrads recently partnered with Taste Your Future and you might have seen Nicole Gallace do more video shoots and social media collaborations. Chelsey is the woman behind the scenes.
Chelsey Walker wasn’t intending to join the food industry, in fact, she never thought she would do marketing and communications, but through her friend in the dessage business, this changed.
Chelsey helps me with some social media pet peeves like posting on a schedule and working with hashtags. In exchange, I inspire her to peruse her side hustle.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Like This Episode? Then You Might Like These two episodes talk about social media:
Sophie Mendes Van Delft, Content Marketing Specialist for Restaurants Canada - Sophie and I have a great discussion on social media for Restaurants Canada
Rachel Cheatham, CEO of Foodscape Group - Rachel and I talk about the right media to consume and what both her and I read, watch and listen to weekly.
Show Notes When someone asks what you do for a living what do you tell them?: I’m a digital communications graphic designer
I taught myself graphic design
How did you teach yourself Graphic Design?: I took a few classes, but the internet and blogging courses are great. Just go to adobe creative cloud and practice
Photoshop
Illustrator
Lightroom
Tips from photos: Good photos take less work.
What is Taste Your Future: A food and beverage Ontario initiative. The idea is that we’re building awareness in the food and beverage industry. Right now, there’s not a very good idea of the jobs around the industry. The new food jobs aren’t being filled and Taste Your Future is trying to raise awareness to tell the stories about the food industry.
Buffer.io
What is one misconception you’d like to dispel?: The food idnsutry has just as valuable jobs as engineering. These jobs are in food pay just as well.
Describe the steps it took to get to where you are today?: I started as a Paramedic and hated it.
Algonquin College
Diploma in Public Relations
Isabelle Docta – Taste Your Future
How did you meet Isabelle?: Through horses actually. We met through the equestrian world. We do Dressage
Dressage: A dance with the rider. It’s an Olympian sport
How do you communicate better about yourself?: Be a human on facebook. Go to as many networking events as possible. Networking is more valuable than online communication
How can you be the best in social media?: Be authentic and showing up. Answer things a lot. It’s just like getting a job. Just show up just like a job.
Twitter is best for hashtags and so is Instagram
What do you look for most in a job?: I’m trying to get side Hustle going with Social Media Management.
Flexitarian/Reductarian
Flexitarian cartoon
How do you like working with Foodgrads: I love it! Nicole is awesome. We do a ton of video
Unwrapped
What type of food trends and technologies are really exciting you right now?: Every time I go into the food industry, I see something new
Food Industry Social media trends: There aren’t many trends about the careers of it
Ital Pasta
Sticky Note Food Science/Nutrition stickynote cartoons
What is the biggest problem in the food industry?: We are running out of people in the food industry and our job is to show awareness.
Most factories are in rural countries in which young people don’t want to go there
Favorite Quote: Surround yourself with people who are going to take you higher
Favorite Book: Harry Potter fan
Favorite Kitchen Item: garlic Press
Best thing you’ve ever eaten: Some kind of cookies
Garlic Ice Cream
Any advice about getting into the food industry: Be open to every opportunity and connect with everyone working with you
Where can we find you for advice if you want to be found?: You can message me on the taste your future page.
Our biggest social media platform is Facebook. We just launched Instagram and I’m excited for that.
Supply Chain is one of the most complicated things in the food industry and managing 100s of ingredients that might need to be gluten-free, non-GMO, sourced in another country, whatever it is, you need documentation and database to help sort and store it.
Many companies who are at this level rely on supply chain management software to manage all of their documentation. This is where FoodLogiQ comes in, a rapidly growing startup to help manage your mess of a supply chain.
CMO Katy Jones and I have a great discussion on just why managing the food supply chain can be overwhelming, but also why it’s extremely important for people to manage it well.
We also get into a good discussion of the ever-topical topic, blockchain and why blockchain might be the future of supply chain management, and talk about the rising trend of being authentic in the food industry, and how it relates to good marketing. As we all know, it’s getting more important.
About Katy Since joining FoodLogiQ in 2015, Katy Jones has served as a thought leader within the food industry, providing insight and education on the importance of supplier management and traceability across the food supply chain. She has held various leadership roles with increasing levels of responsibility at FoodLogiQ, including Vice President of Marketing, Chief Marketing Officer, and most recently, Chief Marketing and Strategy Officer. In this position, Katy oversees all aspects of marketing and creates, communicates, executes, and sustains the strategic initiatives of the company’s cloud-based supplier transparency and traceability solution called FoodLogiQ Connect. Under Katy’s leadership, FoodLogiQ has consistently earned recognition and awards for innovation, performance and investor funding.
Katy holds a bachelor’s degree in journalism and mass communication from the University of North Carolina at Chapel Hill and a master’s degree in data marketing communications from West Virginia University. In addition to her membership in the Chief Marketing Officer Club, she is a 2017 recipient of the Triangle Business Journal C-Suite Award. Katy is an avid runner, reader and foodie, and she cherishes family time with her husband and two boys. About FoodLogiQ FoodLogiQ® LLC is the leading SaaS provider of traceability, food safety and supply chain transparency solutions. FoodLogiQ Connect is the most comprehensive, data-driven software solution that enables supplier management, food safety compliance, quality incident management, recall management and whole chain traceability – all on a single platform built exclusively for the food industry. To meet mounting regulatory requirements and consumer demands for transparency, food companies are leveraging FoodLogiQ Connect to validate supplier compliance with food safety and act with confidence in the event of a food safety or quality issue. To request a demo, please visit http://www.FoodLogiQ.com/demo.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Like This Episode? Then You Might Like These two episodes talk about blockchain!
Mitchell Weinburg CEO of Inscatech - talks about the cons of blockchain because it will only work if people are honest before.
Cesare Varallo Founder of foodlawlatest.com - He was the first person to answer my questions about blockchain. This was a year ago, when things were a lot more chaotic than they are now.
Show Notes What does FoodLogiQ have?: Supplier Management, Traceability, Recall software
Tom Mastrobuoni
When someone asks what you do for a living, what do you tell them in a sentence or less?: I’m a Marketing officer for a food startup. Like FedEx for the food industry
We just got our Series B. We grew out of our parent company and launched 3 years ago
What does FoodLogiq do?: We are a SaaS management platform that helps manage supplier relationships
Allows easy access to what products are approved and what is needed to be approved.
FoodLogiq is specifically designed for the food industry because all things aren’t the same
Features: Text to voice, on the cloud,
Why is food a different supply chain?: Food is living and breathing and there are many factors that can be issues, The systems are also archaic
How do you get documents and they don’t give it to you?: The platform runs a supplier through an onboarding workflow
What is one thing you’d like to dispel?: Getting food on the table is really hard.
Europe Non-GMO
SGS
IP preserved corn
Advice for startups: Not become obsessed on what your job is or isn’t
For new people, just listen to the customers for feedback
Tyson Ventures
How has working with Tyson benefitted you guys?: They are an amazing company. Very salt of the earth people.
We’re now Tyson’s Supply Chain customer
What type of food trends and technologies are you interested?: Plant based protein and the food industry’s focus on these things
Flexitarian Market
Blockchain: Distributed leger technology used to verify transactions. There are lots of opportunities in this space and a lot of companies are niching down on the trend
ripe.io
IOT
Sensors
Rapid Pathogen Sensing
The main point of blockchain is traceability and a unique way of storing data
Bitcoin
The biggest challenge the food industry needs to face: Meeting the challenge between consumer needs for transparency and running a business
There is a fine line between what consumers want to know versus what they don’t want to know
What food is versus where food is and also the how
What is one thing in the food industry you want to know more about?: I’d love to learn more about food marketing. Especially authentic marketing
Who inspired you to get into food?: My son has a nut allergy and he inspires me to make a better food system. Food safety and food transparency is not competitive, it’s collaborative
Can you give any advice to anyone in the marketing industry to go into the food industry: Be authentic and have a keen focus on being authentic on what your product means
How do you attain knowledge that you don’t know?: You need to talk to people outside of your org. Depends where, but someone is always willing to share the knowledge
Where can we gfind you for advice?: At katy@foodlogiq.com. Connect with me on LinkedIn.
Why the Q in Logic?: The Q means IQ
I met Dan through Brian Chau, you might recognize him in episode 3. In the past couple of years, Dan has been slowly building this incredible, much-needed space within the Bay Area.
Dan thought of Tinker Kitchen when he was in college. One of his class had a “Learn-by-Doing” workshop that he loved. Combined with his fascination with cooking, this dream was decades in the making.
Having the chance to explore the space, you have food service equipment, so much table space, and any machine you can think of. From freeze dryers to centrifuges.
We go into great detail on building this space, such as the challenges in construction, and the rewarding feeling of completing a dream.
Tinker Kitchen is now open for business and the price you pay to play there is phenomenal. Check out their website at Tinkerkitchen.org and I hope to see you at Tinker Kitchen some day.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Like This Episode? Then You Might Like These two episodes talk about constructing a food space
Mike Mohammed and Randy Wyner, founders of Chronic Tacos - These two buisness owners talk about the tough beginnings of constructing Chronic Tacos and how they developed systems for franchising to make it so much easier.
Julie Bernarski - Founder of Healthy Crunch Company - Julie's team creates their products in house and their product requies a lot of attention becaus eof how fragile the kale chips are. See how she manages her team.
Show Notes
Tinker Kitchen
Brian Chau
Phil Saneski
How did you get into the food industry?: I came to the US to work for Mozilla Firefox in 2006, worked 12 years and then decided to open this kitchen
How big is Tinker Kitchen?: 17,000 square feet.
Tinker Kitchen is a makers space for food and cooking
What got you the idea?: I took a class in biology and this professor had this class where we made biology models. it was a Learn by Doing process. I cooked as a hobby, at first I never knew how to cook so I had to call my mom when I had food
Commissary Kitchens
Part R+D member and part
How did you find this space?: We looked around for a year
What were the troubles of preparing the space?: Water, gas, city permits, and bad contractors which had to be replaced
Fume Hood
Advice for building a kitchen space: Spend more time in the planning stage and spend more on the planning space. Make sure you understand what needs to be upgraded
The meta-advice is to find someone who’s done it before and ask for advice
Learn from the Shoulders of Giants
Wok
Centrifuge
McCormick Innovation Center
3D Printing
Induction heating
How did you know about this kitchen equipment?: Just asking around, going to blogs, and asking how things are made
We have a freeze dryer
A batch freezer
A pacojet
Eventually a Frozen Nitrogen document to add in frozen nitrogen
Beyond Sausage
Combi Oven
Gastronomy
Modernist Cuisine
Reverse Spherification
Sous vide
What are the challenges the food industry has to face?: Creating a community around food and cooking
The better food in a community aspect, the more tightknit the community is
Outsourcing grocery stores
What is something you’ve noticed between tech people and food people?: Food people are more diverse. Food people also have a different outlook. Tech people look for solutions, food people looking for community
Fancy Food Show
Expo West
Expo East
IFT Expo
Taste is King
Venezuela Hallaca – The Venezuelan Tamale
Any advice for anyone about the food industry?: Think a few years ahead and go talk to people who have been there. The more you find out, the better.
Rohini Dey - Vermillion
Apprentice is a good step
Where can we find you for advice?: Thinkerkitchen.org. Contact Dan at Dan@tinkerkitchen.org
3233 Mission St. 22nd Street and Mission
Soom Foods started 5 years ago, with one of the Zitelman sister’s boyfriend, introducing them to their family’s Tahini in Israel. One taste of this Tahini, convinced the sisters that it had to go to the United States, no matter what. 5 years later, chefs and influencers alike love the stuff, and it’s now popping up in East Coast whole foods stores.
I personally got a ton of value from Shelby’s interview because as I started Better Meat Co, we are running into a lot of the same situations Soom Foods ran into. The questions I ask are quite timely, and hopefully, they’ll help you understand the complexities of a food business.
I appreciate Shelby’s honesty in the interview and we go into things such as the risk of marketing campaigns, the complex sales channels of the food industry, and a lot of talk about the health perspectives of this seed based butter.
About Shelby Shelby is the CEO & Co-Founder of Soom Foods, and is the oldest of the three Soom sisters. Inspired by her entrepreneurial family, Shelby graduated from the Wharton School with a concentration in Entrepreneurial Management. Shelby is responsible for developing the company’s strategy, managing the finances and accounting, managing the team and overseeing contractor relationships. She spends her downtime exploring kid-friendly Philadelphia with her husband, Dan and their two sons, Malcolm and Julius.
Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Show Notes
When someone asks what you do for a living, what do you tell them?: I am a tahini saleswoman, I’m a food importer and distributor. I’m the CEO of Soom foods
What does CEO mean to you?: I’m the captain of the ship and I direct where the ship goes.
What’s the best part about being a CEO?: I love the opportunity to be a CEO
What is something surprising to you about food?: The marketing costs were surprising. Especially in retail. Slotting or Coupons are also a surprising thing
The return on marketing campaigns are a gamble, but it works when it works
Advocacy and trusted influencers helped a ton for our business
Describe the steps to where you are today: I studied entrepreneurship, went into venture capital (Ops) and then worked in a non-profit. My middle sister Jackie dated Omri, who’s family owned a tahini operation. Eventually, I asked to sell this amazing product over to the US.
My two sisters and I started the business and we all have important skillsets
It took us two years to get the tahini to the United States and that was a huge amount of work figuring it out
No Business Plan Survives First Impact
Is a business plan useful?: Yes, it provides a general framework
What’s special about your Tahnini?: We get our sesame seeds from Ethiopia. The oil to meat ratio makes for a great butter
What do people use the tahnini for?: Mostly hummus, however, drizzled on roasted vegetables or eaten with yogurt. We also have squeeze packs and they work great in trade shows and in portion control
Do you label an allergen for tahini sauce?: Yes, seeds. We receive positive affirmation for being an alternative to peanutbutter or almond butter
What is the most important skill you can have when starting a company?: Know who and when to ask questions. Due diligence and surrounding yourself with people you can count on
How did you get your first sale?: We knew a chef and wanted some advice. So we had him evaluated the product, he tried it, and he instantly bought it.
We can solve a lot of pain points using our tahini, especially on improving tahini output
Why does your food job rock?: I really believe in what we’re selling is a good product. It’s so rewarding hearing our customers love our product.
Tahini Sauce
Chocolate Tahini
Silan – Date Syrup
What are the negative feedback you’ve gotten in your product?: Calories and fat. For us, we realize we can’t be everything to everyone.
Any positive feedback from the keto community?: Not yet, but we are hoping to get more people to use tahini. We’ve worked with Keto bloggers and put our products in Keto boxes.
Sometimes we get black specs in the product, and we have to explain to the customer that it’s natural
What is the biggest problem in the food industry right now?: Food Waste and Supply Chain. One of the hardest thing for me to do is to throw away products. Even though we see poor people who can’t afford our food
Sarah Ramirez
Blockchain
What is one thing in the food industry you’d like to know more about?: the economics of a grocery store. How can they afford what they do?
How are your online sales?: 80% of our revenue is food service, 20% is retail
15% Ecommerce, 5% Retail. We ask ourselves why do retail? Good distribution.
JUST Foods
Retail has a powerful brand effect
Favorite Quote: You miss 100% of the shots you don’t take – Wayne Gretski
Favorite Book: To Kill a Mockingbird
Favorite Kitchen Item: A corkscrew – for opening wine!
Advice for anyone starting a food business: Retail and grocery stores are not the only way to sell food. Healthcare for instance, is its own world.
How do you like working with your sisters?: Love it, we have different skill sets. We’ve all messed up and just said how we can fix it.
Where can we find you for advice?: Online, or Amazon.
I met Bryson Bolton at the IGNITE sessions, a session where 5 new professionals were asked to present their path through food science. Bryson and I got to talking and I loved his enthusiasm so I asked him to be on the show.
We have a pretty timely interview, as many listeners might have heard, La Croix is getting sued on their natural flavors. Bryson gives great insight into the world of sensory and consumer sciences that might allow you to understand how working with flavor houses work.
Bryson is also heavily involved in IFT along with many other sensory organizations. You’ll not only get some great resources in the field of sensory science but also learn how Bryson rose up the ranks to become a well-connected, successful professional.
About Bryson Bryson C. Bolton is the Manager of Sensory and Sample Collections at Synergy Flavors. He leads a team that strategically partners with RD&I, Quality, and the Commercial Team to integrate sensory understanding into the flavor and application design process. In this role, he also manages a team that selects and sends flavor samples to internal and external customers.
Prior to joining Synergy Flavors, Bryson was the Sensory & Consumer Research Manager at Product Dynamics. There he provided leadership, guidance and insight on sensory and consumer research activities. He was a primary customer contact and served as a key client advisor and resource to many food, beverage, and ingredient manufacturers. Prior to Product Dynamics, Bryson was a Sensory Scientist at Kraft Foods, Inc. There, he provided sensory and consumer science support to the Grocery R&D Community and the Center of Excellence for Cheese and Dairy.
Bryson is an active IFT volunteer and is currently serving a three-year term on the Board of Directors. He is a former Adjunct Sensory Evaluation Instructor at Dominican University and is an active member in the American Society for Testing Materials, E-18 and the Society of Sensory Professionals.
NEW Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Show Notes Debra Zabrodil
IGNITE Session
When someone asks what you do for a living, what do you say?: I teach people how to taste.
What is Food Science?
What do you do?: I’m in sensory and sample collection as a manager. I work for Synergy Flavors
Wauconda Illinois
Sample Collection: Allows us to optimize sending out samples to customers. 10,000 of these flavors are on the shelf and allows us to quickly send to our customers.
What is the best way to request flavors?: Ask an account manager. You must also know the claims, your budget, the price point for this flavor, shelf-life, processing, to help us choose flavors
Maltodextrin
Gum Arabic
How did you find out about food science?
I actually started to fall in love with it when I had to develop my own gelatinous sauces
Bryson doesn’t like Cranberry Sauce, so he was able to make a pineapple and cantaloupe sauce. He did the whole process. I made Pantalope sauce!
9 Point Hedonic Scale
Harry Lawless
On Sensory Evaluation by Harry Lawless and Hildegard Haven
Sensory Science is a multiple disciplinary fields. It combines psychology, physics, chemistry, etc
Sensory Psychophysics
Sensory Physiology
Sensory Analysis – a branch of food science that uses human judges to measure the perception of goods
Different stages of Sensory Analysis
For example, different concepts of tests. For example, market research, comparison tests, description tests, there are so many tests in the sensory test
Napping technique – Origin is from a Napkin technique
Because Napping is 2 dimensional, it gets complicated
For sensory tests and small companies, you have to work within your budget. How much do you want to mitigate risk?
New Coke Scenario
When you’re a big company, you are very risk adverse
How did you get involved in IFT?
I’m in my 2nd year for a 3 year term as a board of directors
Alabama A and M University applied to the IFT scholarship. I won the scholarship and had no idea who they were.
Institute of Food Technologists – Non-profit organization in 95 countries with 17,000 memberes. Mission is to advance the science of food.
Western New York IFT section
Sensory and Consumer Science Division - I was the content advisor
Data Visualization
Fundamentals of Sensory Course
Adjunct Professor at Dominican University Riverforest Illinois
Robert Grevani – Past IFT president
Why does your food job rock?: I'm able to strategically partner with people within my organization
7 years to be a flavor chemist
Methyl anthranilate – Concord Grape Flavor
Flavor chemist is what makes organic chemistry make sense
What type of food trends and technology is really interesting to you?: A year ago, I became vegetarian. Started as a meatless Monday and ended up feeling really good. I lost like 20 lbs. I noticed a couple of veggie patties are really good. More plant-based media is popping around
Cognitive Dissonance
Beyond Meat
Biggest problem that the food industry has to face: Consumer fears of chemical foods
How to fix this: read more scientific articles. Ask experts in the field
What is one thing in the food industry you’d like to know more about?: CRISPR – Gmo technology
Clara Foods
Favorite Quote, book or kitchen item:
Quote: If you stay ready, you never have to get ready. My father taught me this.
Kitchen Item: Batman shaker cup
What protein shake do you drink?: Plant-protein shakes. Flavor is chocolate or peanut butter
What resources would you recommend on learning about sensory?: There isn’t really one. Maybe I can start one
What if you were a food scientist trying to get into sensory science?: There are plenty of short courses. Sensory short courses from Sensory software courses.
IFT
Society of Sensory Professionals
Society of Sensory Professionals Conference
Pangbourne Symposium
Eurosense Conference in Europe
LEEDS in Singapore
UC Davis Short Course
ASTM – American Society for Testing Materials- writes the standard for sensory templates
Any advice for anyone who wants to go into the food industry: If you like to eat, you should go into food science. I got my cousin into food science by giving her a pass to IFT
IFT Expo has cemented being a food scientist for sure
IFT19 is in New Orleans
The next 10 Expos will be in Chicago
Where can we find you?: Find me on linkedin and just contact me on LinkedIn
After a stint of being a comedian, Sara Polon started to spiral downhill and it wasn’t until she decided to do a triathlon, that she started to move her life around.
But how did she decide to feed herself? With her mother’s soups of course. And that’s kind of how Soupergirl started. With constantly changing innovative flavors such as Split Pea Mint and Mexican Black Bean Sweet Potato and speedy delivery service, Soupergirl is growing fast.
Soupergirl has been featured in the press multiple times and has critical acclaims of the taste and health benefits of the Polon’s family soup. Rumor has it, they’ll be appearing on Shark Tank very very soon. Check the show notes for more details.
Anyways, super insightful interview with Sara Polon. I learned a ton about passion, motivation, and high pressure processing.
A quick note, we talk about Alexa during this interview and while editing, Alexa added 5 apples to my shopping cart…
NEW Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Show Notes
James Altucher – Comedic Journey
We want Soupergirl to be happy, fun and approachable
Washington Post Article about Soupergirl
When someone asks what you do for a living, what do you tell them in a sentence or less?: I’m Soupergirl, I deliver whole food, vegan soup to the masses
“Sara Polon is going to clean your colon”
We rebranded the cleanse concept and put it as more on the meal
If you eat four soups a day, you’ll eat less but you’ll feel more energized
New and innovating flavors every week
Beet Gaspatcho
Peach Gazpacho
We try to get traditional flavors and give them a twist
Lay’s Do Us a Flavor Queso Chips
Frieka
Bulgar
New flavors work when you pair something new to something old
My mom cooked from scratch. We started this company because we saw how many things are low quality and had so many preservatives
Why did you start Soupergirl?: After I stopped doing Comedy, I slowly slid to rock bottom. I signed up for a triathalon and paid attention on what I eat.
Michael Pollan – Omnivore’s Dilemma
We first started in the kitchen. I just invited people to my apartment. When we started delivering, we got press because we were authentic. We started catering, then selling to Costco, then ship
How did you get a first customer?: We had a launch party. I asked 6 friends who didn’t know each other and they spread it their friends and it brought 100’s of people. The invite went viral and got forwarded to the press.
Daily Candy – begged them to not get the scoop
What is the hardest part of the business?: Growth is hard. You have to keep people interested, loyal and still have great quality
What are ways to manage growth: Try to hire proactively. Some of the worst mistakes I’ve made was reactively hiring. For example, we hired a kid to deliver soup and he got a hit and run and didn’t tell anyone.
What is the most important skillset you can have?: Leadership. You need to learn how to delegate.
Do you have any books about leadership?: Actually. No. It’s more about people.
How do you choose advice?: You have to be passionate about it. If you're not passionate about the business, the advice you take can destroy you. Passion will sort out the right advice
Soupermeals
Any stories about your soup?: One of our customers got her bloodwork done and the Soup meals gave her the best blood results
Cancer treatments, harsh illnesses
Parents use their soup for kid’s diets
Food Trends and Technology: For trends, plant-based. For technology, clean meat
High-pressure Processing (HPP) – Our gaspacho is HPP
HPP increases shelf life from 10 days to 95 days
HPP used in Hummus and things
HPP can have your product explode your product
The biggest challenge a food producer needs to face: If you have an idea and you want to cook something, there’s not a lot of shared kitchen spaces to try a product. There’s barely any guidance for this. You need a lot of physical assets that are hard to get.
More people are getting sick in food because your food comes from everywhere
Maker’s Space shuts down
Cottage Industry Laws
One thing in the food industry you’d like to know more about?: The future. Things are changing so rapidly. The tension between retail, farmer’s market, so much technology is going on.
Trends will boom, but there are niches that will never go away
Coconut Oil
Who inspired you to get into food?: My mother and Michael Pollan
What’s your favorite kitchen item?: Just a knife and a cutting board. I also use my Vitamix. However, to make soup, you just need a knife and cutting board
Food Mills
Why are you closed on Friday and Saturday?: I’m Jewish and we’re a kosher company so I have to follow the law. Sometimes it’s frustrating, but I’m glad that it forces me to have a vacation
How many of your customers are orthodox jewish?: A lot of my customers are not orthodox and vegan. Most of my customers just love good food.
How do you like working with your mother?: I’m really lucky. My mom is so energetic
How do you make vegan challah?: We make a water challah. We get it from a kosher bakery
Any advice to get into the food industry?: Life is short, do it! Regret is the worst feeling in the world. Start small, don’t invest too much until you’re ready.
You get to the point: Do this, or do nothing else. Every time I’ve had a
Where can we find you for advice?: Our website. Just send me a message.
Twitter: @soupergirl
Supergirl
Like This Episode? Then You Might Like Hugh Thomas - Ugly Drinks: Also exploding in the US, Ugly Drinks is a snarky, CPG brand that is just fun and enjoyable. I learn a ton about marketing from Hugh and this would give you the best steps to start small.
Lisa Tse - Sweet Mandarin: Lisa heads Sweet Mandarin, a very popular restaurant and sauce line in the UK. It seems like in the restaurant world, press is king.
Carrie Arndt is a wealth of knowledge when it comes to seeing the hidden reasons on why you buy things. And not just color, or a name, but it’s so much more than that.
I first heard of Carrie when I saw her post aesthetically pleasing infographics that compare brands. These infographics show the importance of not just color, but font aesthetics, and shape. It’s amazing!
I really want these pictures to be achieved and not lost in space so I asked Carrie if I could put them on My Food Job Rocks. So Carrie’s LinkedIn posts will be achieved on My Food Job Rocks in a special article subsection called, Carrie’s Corner. We’ll be introducing them on the My Food Job Rocks’ website just like we did Flavor Investigator and Why does this…. Series
Overall, great, lighthearted interview. Had a lot of fun with Carrie. Though this was the first time I met her, I feel like because we know each other by our content, it feels like I’ve known her for a while.
NEW Sponsor - FoodLabelPro.com Is your product packaging compliant with the new FDA rules? The compliance deadline is January 1st, 2020. At FoodLabelPro.com we will upgrade your current panels for only $50. FoodLabelPro.com also provides package and claim reviews, laboratory analysis, shelf life testing, printer/graphics services, and menu analysis. We are your one-stop shop for food packaging: FoodLabelpro.com.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Show Notes Pictures on Linkedin
Fred Hart
Honey Jar Picture
Millenials super into beekeeping
Mint Color Products
When someone asks what you do for a living, what do you do in a sentence or less?: I work with clients to help them launch products that will line up with consumer expectations
Is it not only food?: I try and follow the food industry type product
Though we do use household care clients, we do get a lot of food and bev space
Market Research is not marketing
Market Research is data
Marketing is creating a story
Marketing actually focuses on Market Research as it’s so integrated
What’s something that you find really fun?: I love looking at data and finding hidden meanings. For example, 2 names scored the same, but looking deeper, we found that the name associates with the brand.
PAC- Packaging
When people assess products, they will not only do taste BUT EVERYTHING
For example, picking up a product is a metric in analysis, not just color
Bathroom cleaners-blue
Food is generally – Red
Brown Sustainable labels getting more colorful
Why is this happening?
Carrie: Because it’s noticeable, trendy, and interesting
Adam: Natural is getting more mainstream, also RXBar did it, and they made a lot of money
Where you got to where you are today: I majored in Political Science
Carrie was at a Startup in Houston – Operations and Marketing
I am in MMR right now and it’s the best company ever
My first job in MMR was an entry-level position
However, I worked hard and MMR asked about my interests, and I got to persue them
What should someone need to do to get started?: An interest or background in market research. For PAC research, it’s broader thinking with a creative edge
Tropicana New Brand – Failure. Even though it was on trend, the emotion fell flatNew Coke
New Coke Failure
New Diet Coke Success
Expo East
Expo West
Food trends and technologies: Minimalist style products. High-fat products. Fat Bar by Zayne
Bulletproof- Fat Water
Fat Bombs
Consumers need shortcuts
Favorite Kitchen Item: Chopsticks. Even with soup and salad
If you were to say something your first day in MMR, what would you say?: Focus and don't be afraid.
How to find you: Through Linkedin - Carrie Arndt
Due to some unexpected delays, we’ll be switching our currently scheduled episode with this current one, a Q and A session that dates back all the way to IFT 2018.
So, Mandy Jian, now president of the McGill University Food Science club, interviewed me live in IFT. She did a great job hosting, as she not only asked great questions but compiled a list of questions from other students.
We talk a lot about how IFT can really help you, not only in college but when you start your career. Other questions like graduate school, and how to get a raise also pop up.
If you’re a student, I highly suggest listening to this episode. You’ll learn about what we realized is important in college, and it’s not grades.
Overall, I teared up a bit when editing this episode. Sometimes when you’re stuck in the weeds, you don’t really have time to look up and see who’s listening. So again, if you’re a long time follower of My Food Job Rocks, thank you.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks
Show Notes The common things most guests say: be passionate on what you do.
Never meeting Nicole Gallace in person
Meeting with guest Gabriel Keith Harris
On Video: It's a big investment, and we want to make it good.
Introvert: How to be Outgoing and Super Confident
Mechanism: Say you’re excited when you’re anxious
Purpose: How can I convince people on my message?
Lion Dancing
Gary Vaynerchuk
Blue Ocean
Grave Keeper’s Association
Cactus IFT - IFT sections are the best way to get friends fast if you’re new to town
Meetup.com
Cal Poly Food Science Club
Cal PolyFood Media or Global Food Tasters Club (I guess it's gone...)
Diversity Advocate for Multicultural Center
College advice: The only point of class is to impress the teacher’s ruleset
Clinical Nutrition Class
Food Science Club Polos
On the best example of being consistent: Jessica Gavin
Emerging Leader’s Network
Varuze Asked: Grad School, to go or not to go?: For entrepreneurs, no. There are huge advantages to go to Graduate School.
Sapna Thontitali
Emma from McGill: Have you noticed a gender pay gap in the food industry?: Guys are more likely to ask for a raise than girls
Guys are generally more aggressive than girls when it comes for asking for a raise. There are a lot of biases when it coems to women and pay. Most are subconsciously cultural.
Veronica Hislop asked: What do you see as the future of food?: Sustainability
Flavor Investigator Series
Impossible Foods
Beyond Meat
Most interesting episode: Tom Mastrobuoni
Favorite Episodes: Missy Shaaphok
Good Food Institute Series
What's next: Susie Fogelson
Big Questions Cal Fussman
’ve always wanted to know the machine side of the food industry. How do people build these machines that can create thousands of pounds of foods today? I found the answer when I interviewed Matt.
Matt contacted me after he finished listening to Good Food institute Series and I asked if we could meet up. I’ve done interviews at libraries before, after all, they’re free and quiet, so we found the best small room in Fremont California to belt out the interview.
Here we have great tips on managing big projects and explore the most optimal way to get from concept to commercialization. Matt also gives some great tips on how to tackle big ideas using some smart strategies that you might want to apply to your work. Enjoy!
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks
Show Notes Fremont Library
Would you consider yourself a food scientist?: Yes, now, but I’m a systems engineer by training
How did you fall into food?: I used to work in medical devices and applied to a job on extruders. I never knew you could use extruders to make food. Only thought you could use it for rubber or plastic
How to make decisions: It’s not a matter of if, but rather when. Eventually, everyone will have a compromise whether you’re culinary, scientist or engineer
How would you create a new product?: Two paths: either mimic or something new. With mimicking, you know exactly what attributes you want.
How do you do things faster?: Communicate expectations and create modular platforms
In most technologies, we don’t create something too new, we improve existing technologies
What would you recommend a food engineer should focus on: Find something passionate. Always ask questions and eventually, you’ll find something you’re passionate about.
Most problems can be solved by simple algebra
My Food job Rocks: I get to see cutting-edge technology all the time, everywhere
Food Technologies: Machine Learning in the food space
What challenges does the food industry have to face?: Get with the times. People who try to discourage technology are usually the ones who don’t benefit when it booms.
What is something in the food industry you’d like to know more about?: How other products are made. Such as Chicken Nugget shapes and M and M colors.
Timelines: How long do you think it should take for products to get to market?: Depends on the complexity of the product. Unfortunately, if it’s too complex, the consumer won’t follow the directions anyways.
The trend for products is 2 years
Who inspired you to get into food?: the Extruder. Also the visionaries I’ve worked for in the past.
Kitchen Item: I love to grill. Love working with fire. I prefer Coal.
Adam: I made a firepit in Phoenix.
Favorite Food: Noodles. All types of noodles
If you were to teach a college course, what would you teach?: A big part about innovation is to look at things in a different lens. For example, meal kits were created in this.
Any advice you have in the food industry?: don’t overcomplicate the question. Look at the tech and learn as much as you can about it. Broaden your horizons
Where can we find you?: www.mtcc.io I’m free to just talk about ideas.
Sophie Mendes van Delft is a world traveler and has lived in France, the United States, and now, Canada. She’s explored all walks of life trying to find what makes her passionate and what makes work enjoyable and ended up finding her place marketing in the food industry, where she absolutely loved how passionate the people are there.
In this episode, we go into detail on social media, and the power of community, and talk a bit about the emerging Generation Z. We also talk about the really fiery hot Canadian trends in the food industry such as local food.
But perhaps the most important part of the interview is the confirmation that the food industry is full of passionate individuals and that everyone, no matter if you’re a scientist, a chef, or a marketer, you’re welcomed here.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
NEW Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks
Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I create content and community and you can’t have one without the other
What comes first, content or community?: I think content, but Sophie thinks community.
The Wolfman, a chef in Canada
How do you distribute content?: We have two platforms. A blog and a magazine with a different audience
Restaurants Canada – Teach Industry
Menu Mag – Inspires industry
All social media has a different platform. For Restaurants Canada, advocacy is important so Twitter is the best
Foodservice and Food Industry focuses on Instagram because it’s a very visual profile
What do you like best about your job: I get to meet so many passionate people
George Brown in the Ontario Region. We had a bunch United States students and they asked for advice. Someone said that in the food industry, it’s ok to change paths
Describe the steps it took to get to where you are today?:I went to medical school first, and hated it. Then I went to business school and hated it. I loved food in Ontario and wanted to get into the industry but didn’t know how. One day, a lady saw that I was upset and said “just do marketing for food companies”
We eat food more than we talk about it
Soft skills that are important in the industry: Empathy
Technical tools: The platforms themselves have a huge amount of tools. For example, Instagram can track every single post and who is looking and use hashtags to find things.
Instagram Direct Question ability. Instagram also might allow you to book a restaurant in the future.
Twitter is super dependent on the audience.
RC show: Restaurants Canada Show in February
Toronto is the food capital in the world.
What is the food capital in the world?: New York, but perhaps California
Local food is a very important aspect in Canada. Most of the new chefs are focused on “local”, For activism, they focus beyond local
Mark Brand – Uses his network and community to end world hunger
#beinghungrysucks
Greasy Spoon Dinners- a way to raise money to go to places to build ways for people to get jobs and eat properly
Why does your food job rock?: I get to be the bridge between the physical world and digital world and connect and engage and learn and help people.
Give and Take – Adam Grant -both Sophie and I recommend this book
Originals – Adam Grant
The biggest challenge the food industry needs to face right now?: Mental house. For food service, long hours and lots of stress. You can’t let arguments fester and management has to lead by example.
Most chefs know about this culture and are trying to amend it
What is something in the food industry you’d like to know more about?: I would really like to talk to students and know why they joined the industry
Generation Z – Use Snapchat, Instagram, but never facebook
Musical.ly (Tik Tok)
My sister is 8 years younger than me and we don’t communicate the same way.
Millennials looking things up in the internet: puts up key words
Generation Z: Will write questions directly to google
She won’t trust the same websites I do
Who inspired you to get into food?: It was an internal fire. My family was really involved in food. We would butcher animals on the kitchen floor. I loved to bake and took any opportunity to bake.
What is your favorite book?: I have a ton of cookbooks. But there is one I keep going back to. Plenty and Plenty More from Yotam Ottolenghi
Favorite food: Not sure. I know I have a limit of eating cookies
Adam Yee: I love smoked seabass because you get a lot of different textures and flavor that meld well.
Oh, now I remember: Tartare. Had some with wild game meat
Ethiopia Tartare with ingeria
Clarified Butter, Berber Spices, Tartare
Do you have any advice for someone who would follow your path?: Go for it. You’ll be with very driven people, people with very interesting pasts that has influenced their positions. Their passion and enthusiasm is quite inspiring.
Where can we find you for advice?: Instagram @SophieYOUPI
What do Tennis and Culinary have in common?
Judi and Penny Lerner are a mother-daughter duo that leads AYS Sports Marketing, which kicks off an event called Taste of Tennis, an event that brings Tennis professionals and culinary professionals in a super fun event to showcase the best food in the city.
How did this start? Funny story. Judi kept on getting asked by professional tennis players about good places to eat and that gave her an idea to bring the chefs to them. Now bringing amazing chefs such as Masaharu Morimoto under the same roof as Venus and Serena Williams, this event has gotten widely popular and is a way to showcase amazing food and food trends to the best in the tennis industry.
We go over the trials and tribulations when it comes to planning an event like this. We also talk in depth on how to find the most talented and unique people in the city for your event, and go really in depth on the hottest food trends going on right now.
At the end of the episode, I found out that Tennis and Cooking share the same passionate people, and no matter what profession you’re in, it’s always a blast to meet passionate people.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
NEW Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks
Shownotes What do you do?: We introduce tennis players to professional chefs
How did this start?: I was having a bad time at my previous job and my mom noticed this niche and asked if she wanted to start something with me.
AYS Sports Marketing
Judi, how did you start this niche?: When I was doing these events, I saw that these tennis people wanted somewhere to eat and I thought this was a great opportunity.
Taste of Tennis: When we first started, we had around 12 chefs. The tennis players didn’t know any
We went from 200 people to 700 people. The chefs go from twelve to twenty five.
When we started this twenty years ago, chefs were not chefs. Now chefs have a bigger meaning.
Notable Chefs:
Masaharu Morimoto
Chef Shorne
Kerry Heffernan
Chef John Mooney
Do other sports do this?: Yes, but we do it differently. We have the tennis people really get involve dwith the chefs. The tennis players even serve the food.
What kind of experience do you want your guests to feel?: It depends on the city, but in general, we want it to b engaging. We have photo walls and have chefs and tennis players do cooking shows, DJ’ing. We like to give the people “Wow moments” or when a celebrity tennis player will do something unique
Notable Tennis Players:
Venus and Serena Williams
Nick Kyrigois
What is the stressful thing about setting up an event?: Hoping to have everyone show up on time. There are so many factors that can cause someone not to show up. For the tennis, for instance, tennis players don’t know when they play until the day of. We also worry if they don’t get injured.
One time, we had a city-wide blackout right before the event and the chefs ran out of food.
What kind of tools or services have helped your business?: We have a global network of people and we communicate very regularly. Our biggest resources are talking and eating.
On eating: Sometimes I’ll be in New York and have 3 lunches
What do you look for when you look for talent?: We have our network give us experience. Hotel bellman actually provides a ton of information. We then take the information and find the recommended talent and go from there. I am looking for new ideas and exceptional people
Feedback Sessions: We send out surveys for the chefs and ticket buyers and talk with sponsors. We’ll always have a group brunch where we talked about what went good and what went bad.
City taste of tennis after dark: We did an event focusing on desserts. Desserts are now the thing to focus on. We took 5 instragrammable desserts and showcased them.
For example
Wowffules
Ice NY
Food trends and technologies: We live in the world where we can use all of these ethnic spices
Where do you find a great restaurant in New York?: Mainly word of mouth, or ask friends in our community
What is specifically your brand?: We lift these people up in the sports community and turn them into lifestyle brands
What is one thing you’d like to know more about in the food industry?: How chefs can go from one event to the next. They balance so much going through events
Southern Fork – Stephanie Burt
Who inspired you to get into tennis?: Judi – I actually just got involved in tennis and someone asked me to help out and I stayed ever since
Tennis players now have a lot of dietary guidelines
What are the trends for a tennis player’s diet?: Eating gluten-free (they get more energy). Never put out raw shellfish. They eat plain food before a match. They’ll eat pasta before the match. However, they love food and they eat it all.
Tennis is an all or nothing game. You have to win aaroundto get paid.
What’s your favorite food?: In a Philedelphia’s restaurant called Franzino. We had this delicious fish.
Bidwell Union Square Market. John Mooney.
What is your advice for event planning?: For culinary events, read the autobiographies of the chefs. Read books about their lives.
Markus Sameulson
Anthony Bordain
Danny Meyer
Markus Samuelson – Yes Chef!
Next event just passed: New York - August 23rd
September 20th in Chicago
Girl and Goat
Burrata
16 years ago, Chronic Tacos started out as this little taco shop, but with time and patcience, exploded into a Taco Empire. Randy started the shop because he missed Tacos and hired on a Mexican family to produce their tacos in his store. Mike took it a step further and put systems in place to grown Chronic Tacos to an empire, with over 50 locations all over the United States, and Canada and even Japan.
We go through many things in this interviews such as tough beginnings, to what it really takes to pass on information from one franchise to another. You’ll also learn what makes Chrnoic Tacos a fun, authentic brand and how the team innovates faster and faster every day.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
NEW Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks
Shownotes Why the name Chronic Tacos?: Chronic means the best. Chronic means high quality
As owners, what do you guys do?: We wear many hats
What makes this job exciting?: Mike – you never know what will pop up. You meet some really cool people.
Randy – I love feeding people and making people happy
How Randy started Chronic Tacos: I missed authentic tacos in Orange, LA. I found a small store that needed a taco shop and I bought it. We then hired the Bonia Family – 3rd generation Mexican restaurant family.
Chronic tacos got media attention and that caused it to explode. Soon, a lot of people wanted to franchize Chronic Tacos.
Randy met Mike, who is from Vancouver. Mike brought infrastructure to Chronic Tacos. Took the time to really build its future
So far, we have 54 locations and over 80 in the pipeline. We are opening 15 this year. More locations in Canada and Japan
What was the hardest part of making a restaurant?: construction. Plumbers, electricians, plans, drawings, permits.
The Daily Pilot – Orange County Register
With the newspaper, we got a ton of new demographics
Mike – How did you make Chronic Tacos scaleable?: Chronic Tacos was really good at making restaurants but they were not good at recording the things they were good at, down.
Each Chronic Tacos Restaurant has a design book that incorporates the color, texture, and ambiance. The biggest art asset is the Day of the Dead
Artist Choozer (Day of the dead Artist)
How can I become a franchize owner for Chronic Taco?: All starts with a phone call with Randy. We look for a type of “authentic life” through Chronic Tacos.
Who creates the building with Chronic Tacos?: We work together with the franchise. From location to design.
Chronic Taco’s in San Luis Obispo
Philosophy in food: Fresh, authentic, made how you like it. It’s all about flavor. We want to experience something different than your average taco shop.
We’re always staying on top of it. For example, Chronic Fries
We cook our carnitas 3 hours daily. We use Mahi Mahi, Shrimp, breakfast, etc
Where do you get your new menu items?: Feedback from our customers. However, our menu doesn’t change that much. We are rooted in tradition
Chronic Tacos does events
Gringo Bandito
Gringo Bandito Chronic Taco challenge: Big concert, 12000 people at the Sabrosos. We have it all over the country. For example, we brought Kobayashi, ate 152 tacos in 10 minutes. This is a big, competitive eating contest
What’s the difference between having a Chronic Tacos in Japan than the US?: Portion size. Also, seeing Japanese eat Tacos with Nachos. People love the California culture.
Monster Burritos
Small Burritos
What are your favorite trends and technologies?: Mike – I really love how people are becoming more knowledgeable about their food and this is great for businesses like ours. Randy – Where the food come from. We talk with the Avacado farms and the tomato farms and where the meat’s getting processed.
How do you convey to your customers your transparency?: Our customers ask all the time where our ingredients come from and we answer truthfully, which spreads
Doordash
Grubhub
Uber Eats
What is the biggest challenge in delivering?: Consistent service.
The biggest challenge in the food industry: Food industries and labor costs rising.
Starbucks raising their coffee 10 cents
What makes Chronic Tacos a good place to work with?: There are opportunities for growth.
What’s one thing you’d like to know more about?: Randy: I’d like to know how supply chain works.
Who inspired you to get into food?: Mike – Randy Weiner convinced me to get into food. For Randy – I ended up hanging out with the kitchen staff and loved hanging out with this family serving this cruise ship. As a child, I served all the kids in my neighborhood and spent all my mom’s groceries.
Favorite Quote, book or kitchen item?: Greatness is a lot of things done well
What should someone get the first time in Chronic Tacos?: Randy - Beer Battered Fish Tacos Mike – Our Surf and Turf Bowl
Do you have any advice for someone wanting to start a restaurant: Mike - Love food, have patience. Randy – Surround yourself with other entrepreneurs in this business.
Surround yourself with a good team
What are the common problems other restaurant entrepreneurs have?: Real Estate, Design, Food and where the food’s coming from
SiteZeus – ways to search up real estate
Where can we find you for advice?: eatchronictacos.com, there’s a franchise section, all inquiries go directly to Randy.
When I was approached to interview Susie Fogelson, I recognized the name, but I couldn’t put a finger on it. However, after researching who she was, it all came torrenting down. Susie’s marketing directive at Nickelodeon and the Food Network had influenced my childhood. She was behind many of the shows that you might recognize such as Emeril Live, or Good Eats, or Iron Chef and you might recognize her as a judge in the Next Food Network Star.
Now revving up her new strategic firm, Susie shares her amazing way of marketing for all of you.
Get ready for an interview with a lot of amazing takeaways. This episode has it all, from this new concept we talk about called food connectivity, the strategy and concept behind key shows such as Iron Chef and Chopped, and the amazing things you can do in the internet today when it comes to accelerating your personal brand.
Susie taught me a lot, and surprisingly, I taught Susie a lot! I talked to her about food science, co-packing, and sensory science. That’s the beauty of the food industry. There are so many facets and faces, and I learn from every one of them.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
NEW Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks
Show Notes How do you get a show on the food network?: If you know someone, that’s the best. But the truth is, if you havea concept, you should work with a production company and use the production company to leverage with the programming people
It’s very simple to see which production companies are working on the show. For example, Rock Shrimp
Who is your favorite Food Network Star?: What makes them so special and unique is that these food network stars are passionate about food. Emeril Lagasse was someone I really respect because he would cook and bring the food out. Bobby Flay is one of the hardest working people I’ve ever known. The way he manages his team and how he rewards with people and deals with people matters. Guy Fieri is fun to hang out with, Ann Berelle is fierce, charismatic, etc.
You might know Susie from: She was on the Next Food Network Star and the AltonBrownCast
Now she has a: Boutique Strategic Firm and Agency
Food Marketing Path and a Celebrity Chef
Food Strategy and Storytelling
Has Foodies been extinguished?
New term: People are Food Connected
Everyone is getting involved in being food connected. It’s the Dad who loves to grill or the two dads who bake. It’s the college kids going out to eat, it’s the lawyers going to culinary food
How Susie started her Strategic Firm: I worked with food network for 16 years, left 2 years
Discovery bought Scripps, corporate shakeup
Susie left but didn’t get any offers, at least the ones she didn’t want. She realized that a lot of brands were trying to get food connected and she wanted to make a firm that was dedicated to connecting brands to food.
On self-branding and connecting: You should focus on your brand. If you’re booked all the time, you won’t have time for those 1 on 1 lunch. It’s important to think about your brand and your company’s brand at the same time.
Background: Sociology at UCLA a great foundation on how people think in groups. My first job was at an ad agency. Went into media, which ended up with me going to Nickelodeon. I’m a strategist at the end of the day.
Use data to extrapolate strategy and let people rock it
Example:
In Food Network, in the day, people liked Stand and Stir, but in the night, they want excitement and competition
An example is Iron Chef. We would market this show as a non-fiction entertainment seeker’s show.
3 shining objects. We would work as a sort of task force. We were looking to promote cooking as a sport.
This includes getting well know chefs to do this as a way to hook them in.
Iron Chef was shot on the 6th floor of Food Network. You have to have every ingredient the chef
Iron Chef as a sport and that ushered into a whole new genre
For Chopped, there are 30 professionally trained chefs in the background. They would use the Chopped Ingredients before the show aired to prove the viability.
How do I become a Celebrity Chef?: First, don’t think of being a celebrity chef.
Think of developing your brand. If you want to develop your brand, you can talk to us.
First, I ask for a video of them creating a dish
Then my partner writes a positioning document
Then we do an hour-long interview (like this?)
I won’t make a show, but I’ll help you make great content
What is your favorite social media platform?: Video. Snapchat, Instagram stories, less is more
musical.ly or Tik Tok– Gen Z app
Crushing It – Gary Vaynerchuk
Someone should get on that for cooking
App: Panna – a collection of cooking videos
Migelo does dumpling
Rick Bayless does mole sauce
Do you need the food network to be successful?: Yes, but it’s more than that. How do you get people to pay for your content?
Number one place for recipes is social media now
Content Strategy
Know your brands: The three shiny objects.
Create good content: That’s well thought through, and for your specific platform
After starting, I’ve learned that the food industry is much bigger than I thought.
Head forager for whole foods was talking to Susie about scaling up. They’ve been making it in small quanitites, but when they scale with copackers, there are a ton of things that can happen
I never thought of design, private equity, everything
Institute of Food Technologist in Chicago
Fancy Food Show
Beverage Conference
NOSH Live
Hippeas
Daily Harvest – Direct to Consumer
Food Trends and Technology
Transparency: How can brands be more forthcoming on the process. A lot of companies are very nervous about being transparent. Small brands get it, big brands are struggling
Wendys looks at Greenhouse Tomatoes
Transparency is hard, but it’s all about storytelling
Food Network has proven that storytelling is the best way to get people interested in food
Ag Tech such as vertical farm and clean fish
Blue Nalu – Clean Fish Company
Impossible and Beyond Meat – lab based protein forward foods
Plenty – vertical farms
Aerofarms – vertical farm
Fancy Food Show: Tyson Ventures has something called Up-Cycle. They take chicken waste and turn it into a chip
Food Waste
When I talk to startups, it’s all about scale. Not everything is organic or not
The Abbott’s Butcher – focuses on flexitarians
Food Network Star – Nikki Dinki – Meat on the side
For plant-based: it has to taste amazing
Taste is King
Portland Flavor Article
Adam talks about sensory science
Do you have any advice for anyone getting into the marketing industry?: The best approach is that I started at an agency. I learned how to start a deck, or how to work with clients
Start with a goal, agree on a strategy, devise the tactics
It’s hard but gives you the best foundation
All companies have a goal
PR is also a great business to be in
Food PR is really smart. You can work in a company, or freelance, etc
Rini Ader
Susie knew a guy who was really good at connecting and connecting with PR agents and that’s how we got Rini
Networking
A La Carte – a roundup
You can sign up for the newsletter at F&Co's website.
I happened to be in San Francisco and met up with Siddharth at the JUST office. After an amazing tour of the place, we sat down in one of their rooms and I busted out my new equipment, a sound box where I could improve the audio quality of mics
If you're interested in product development or want some skills to improve, I'd listen to this interview as we pour out our strategies and frustrations on scaling up. You’ll also learn some interesting tips on how to improve your own R and D process.
A note, the audio might sound a bit off, and I apologize. New technology is tricky, but we’ll nail it.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
NEW Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks
Shownotes A quick story about my experience with Hampton Creek, or JUST shownotes:
http://letters.eatjust.com/dear-23-year-old
http://myfoodjobrocks.com/?attachment_id=2529
Shownotes on Siddharth Bhide
When someone asks what you do for a living, what do you say?: I differentiate between nutrition and food science and research chefs
JUST name change
What do you do at JUST?: I do a lot, mainly scale up and commercializing products
When did you start working for JUST?: I started in November 2015.
What is the most exciting thing about your job?: Learning about all of these plant proteins
How do you test all of these plant proteins?: We have a sourcing team, an isolation team, and then it goes to the application team
What kind of misconceptions would you like to dispel today?: Asking a food scientist if they’re good at cooking is like asking an electrical engineer to fix your computer
How did you find out about food science?: I always learned about food in my family. When it was time to choose my major, food science popped out as an option. I worked in India in the Nespresso line, then got my masters in Rutgers. I worked in General Mills and then the Rutgers Innovation Center
How did you get into JUST?: Look for people who care about the mission. It’s also nice to work with very similar products
What is the most important skill you need in your job?: Being inquisitive and thinking outside of the box because of this all new development. Critical Thinking is also very important
How do you acquire knowledge on plant-based innovation?: I follow the news
Good Food Institute
Institute of Food Technologist
Google Scholar with any keywords based on clean plant-based proteins, etc
Saskatoon, Canada
My Food Job Rocks: I get to work with a basic necessity that can impact lives
Favorite JUST product: Cookie Dough
What would be your dream job title?: I actually don’t know. I’m just trying to explore
Is it ok to not know where you’re going?: Yes, but you should try different things
What do you look for at the job?: I need to be challenged and always learning
What department interests you the most?: Scaling up is what I find the most interesting because we don’t learn it in college
Lumeng Jin – Sensory Scientist
Do you recommend product development competitions?: Yes, you realize you need to solve a problem. You also learn a lot of nuances. It’s better to use this experience for a job interview
Siddharth did Developing Solutions for Developing Countries
Product Development competitions ask you how to ask for help
The biggest issue is learning about scale up, especially from a copacker
What is your favorite trend and technology?: Clean meat and plant-based meat. Also, high-pressure processing
Holly Guacamole
How do you feel about clean meat?: I think it’s the future. The media is expensive, but we hope our plant based database can help us pinpoint the right nutrient broth
Fetal Bovine Serum
R and D presentations
JUST has 6 divisions and share information all the time
The biggest challenge the food industry has to face: The population is rising and we need to feed them. Mea production is detrimental to the environment.
Gustav Y-combinator podcast interview Zengineer podcast
Who inspired you to get into food?: My parents. Nestle manager. Dr. Don Schaffner was actually my adviser (he was in My Food Job Rocks)
Favorite Quote: Mahatma Gandi: be the change you want to see
Favorite Foods: A spice, a friend of mine packages it in turmeric foods
Turmeric needs to be solubilized in oil for it to take in effect.
Any advice for anyone in the food industry?: Go for it, be inquisitive. Anyone can join the food industry
What would you tell someone on the first day in their job?: Don’t be too fixated by the problem. You have to think of the bigger picture and some solutions don’t have to be perfect
Melveen and I met on LinkedIn, she actually worked with a classmate of mine, Greg Yasuda, and I wanted her on the show because she had some really good content on improving the next generation of the workforce, the millennials. Though as a millennial, I prefer the term young professionals.
Not only that, but she’s been an HR rep in the food industry for a long time in really big companies.
Recently forming her own company, her big focus is coaching millennial or young professionals to excel at our jobs and she strategies with corporations to help them unleash potential in their current workforce.
In this episode, I ask a lot of questions a lot of people are scared to talk about when it comes to general career advice. We go into how to ask good questions at work, or how to write an email to your boss, how to dress for an interview, or write a thank you note and a great discussion about improving manufacturing jobs.
You’ll also learn a bit about the Land O Lakes pet food and crop input business. Who knew?
About Melveen Melveen Stevenson is the CEO and founder of M.S.Elemental, LLC, a human resources and business advisory firm based in Los Angeles, California. As a certified HR professional with a background in accounting and finance, she helps companies to navigate the human resources “jungle” of compliance, human capital, and leadership challenges. By using an encompassing business approach, she helps to strengthen the infrastructure of organizations from the inside out, specifically through leadership development, operations, training, employee engagement, and career coaching.
Over the last 17 years, Melveen has held leadership positions in human resources operations, supply chain, and talent management at international companies in food manufacturing, medical products, and consumer products. She has also worked internationally.
Melveen began her career in accounting and international banking. With an inspired desire to support and drive organizational success through human capital, she redirected her career and obtained her MBA at Michigan State University’s Eli Broad Graduate School of Management.
Melveen is certified through the Society of Human Resource Management (SHRM-SCP) and the Human Resources Certification Institute (SPHR). In addition, she is certified in Extended DiSC® and is a Certified Holistic Health Practitioner.
LinkedIn: https://www.linkedin.com/in/melveenstevenson/
Facebook: https://www.facebook.com/m.s.elemental/
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
NEW Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book, to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks
Show Notes What is a common characteristic of food employees?: A common curiosity. They want to know the whole industry.
What do you do in a sentence or less?: I coach millennials and I am in HR consulting
About Millennials:
Myth about millennials about being lazy and don’t work hard. The best performing person on my team is a millennial. They were hungry and willing to do anything to help an organization
Millennials can speak up to the older generation, but you have to speak up
How can you speak up to upper management?:To put yourself out there is to ask questions. The best way to ask questions is to ask for feedback on how someone would approach the problem.
How should young people write an email?: Condense and concise. Know the language like FYI. Sometimes, you might need to ask your boss about answering your emails after hours
Can you describe the steps it took to get to where you are today?: I used to be in accounting. You have to make judgements even though it is a black and white situation. I worked as an accountant in two companies and I learned that I loved working with people,
MBA: I went to Michigan State university for a human resources and strategy. MBA allowed me to get a clean slate in HR. Look for a university with high placement rate. Then got a job with General Mills
Career Tip: Keep in touch with your old employers. They might hire you back
Land O Lakes: They do animal feed? The non dog and cat animal feed
Land O Lakes also does butter and crop input
You jumped ship to start your own consulting firm, why?: I wanted to go into coaching millennials and my focus turned from a corporate HR leader to a HR consultant who can utilize the people in their workforce more effectively
Tips companies can use to make the current workforce happy
Flexibility: To have the ability to work at home
Overall, you have to look into each individual and see what would make them happy.
My Food Job Rocks: I can see the turnaround and shift from people from being stuck to being successful. For companies, I love seeing companies supercharge their workers
Do you have any advice for manufacturing plants to improve production?: Observe the processing cycle and pick up the skills and knowledge. You can understand the nuances of manufacturing and improve efficiencies. You’ll get more leverage too.
You also have to focus on yourself. You, Inc or Adam Inc. Pick up all of the skills you need and in 15 months, leave graciously.
What are people looking for today to get a job?:
Application
Do your research. Glassdoor, LinkedIn, etc. the 2nd level connections are much more receptive on LinkedIn actually.
Your resume or LinkedIn profile must be professionally professional. They also have to sync up correctly.
Interviews
Research the place you will be interviewing. It leaves a bad impression if you can’t complete the tour.
Thank You Notes
Handwritten: Thank you for talking to me, I really enjoyed talking about xyz. Send it ASAP.
General Advice for anyone who wants to go into the food industry: Be absolutely curious. To land a job, you should keep up with the trends to show you’re up to date. Bring in your experience or education. For example, if you’re interested in sustainability, you have to show that you’ve done sustainability projects in the past. If they see that they need your project, they will probably hire you. We are in a time where the employee can choose the job.
Where can we find you for advice?: On linkedin Melveen Stevenson
Generation Z
The Foodgrads Ambassadors program is an opportunity for students in Canada to explore the food industry by getting involved and educating college students about the food industry.
Veronica and Yenci have benefitted well with the program as both now have jobs in the food science area. Veronica just recently got a job in Quality Assurance and Yenci is a product developer at Campbell’s Soup. Today we learn about how and why they became foodgrads ambassadors.
The most important thing is that we see a fresh perspective of the newest people who have entered the food industry and we talk a lot about the pain points that a lot of students struggle with when it comes to finding a food job. We hope that if you are a student or new professional, that this episode motivates you to contact Nicole Gallace at Foodgrads, and to get involved
NEW Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book, to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks
Show Notes Foodgrads Ambassador Program: A system set up by Foodgrads.
Youtube: Foodgrads youtube channel
The Foodgrads Ambassadors program has about 10 people. 7 are interested in the states. All you have to do is contact Nicole@foodgrads.com
What are the general questions you guys get as Foodgrads Ambassadors: They either wanted to know more about the food industry or more about Foodgrads.
Why did you decide to join the campus ambassadors program?:
Veronica: I worked at a career fair first and found that there were no food jobs. Eventually, I did blogs and videos.
Yenci: I followed Nicole on LinkedIn for some time and Nicole gave a talk in our university so I wanted to help out.
Why do you think people are going to the Foodgrads Ambassador program?: Students not in food science can meet people in the food industry and ask questions.
Veronica Hislop’s 7 facts series.
There are no websites for these food jobs.
Students can have a voice in the industry. The blog is an outlet to have students to write.
What got you guys interested in food science?: Both didn’t know food science was a career until someone told them about it
Taste Your Future: Food and Beverage Ontario which is funded by the government. It’s an initiative from Food and Beverage Ontario
For every one graduate, there are 4 jobs in the industry
What type of food trends really: Sustainability and Culture, and what we eat
What’s one thing in the food industry you’d like to know more about?: A lot of the food jobs aren’t known and I want to find them out because I might be interested in them. I would also ask, what makes a good food scientist and what would make me a good food product developer.
How would you solve the problem of showing food blogs?: All we really need is someone to go and tell us about their job. There should be both an online presence and in person.
For example, there are too many names for job titles like product development
What’s your favorite quote, book or kitchen item?:
Veronica:Become who you are. One of my favorite books is “the earth of ides”.
Yenci: Kindness is key and all will happen when it should.
University of Guelph motto: "Rerum cognoscere causas," a quote from Virgil meaning "To learn the meaning of reality."
Favorite Food: In Colombia, a really good Potato soup. Ajiaco Soup
The advice in the Food Industry:
Veronica: It doesn’t matter what your background is, just go out and talk. People are generally friendly
Yenci: Ask questions. Asking questions is a craft.
Where can we find you?:
Veronica on Linkedin, send a message!
Yenci Gomez, message on LinkedIn.
Contact Nicole with Foodgrads.
Check out our slides here
This episode is a bonus episode where I rehearse the two little presentations I did in the past two weeks. I was wondering how I was going to practice them, so I thought...well, I have the mic and the script, why not practice through a podcast!
Unfortunately, these rehearsals are not the final product, but they might be more informative than the final product because it has me flesh out my thoughts a bit more. The timeframe I had to complete these presentations is much shorter than what you will be hearing today, but perhaps that's a good thing.
Here is a little background of the two presentations:
On July 10th, Berkeley for the Developing Future Foods Seminar was an event hosted by Alex Shirazi, who does the Cultured Meat Symposium and a killer podcast. I found his podcast really cool and we actually met at Food Funded in San Francisco. I was helping another person podcasting at the time so I helped him improve his podcast in terms of strategy and audio improvements. Alex asked me to be a speaker at this one and with some encouragement from my co-founder, I did so and rocked it. This was the first time in a while I did a live presentation but after I was done, people kept on coming and talking to me, which is probably a good sign. This was the same result with IFT.
On July 16th, I joined the first ever IGNITE Session, which takes 6 passionate young professionals and they build a presentation to inspire others by discussing a pivotal point in their career. The people they choose relate to IFT award winners, young board members, people who create communities, and me. Debra Zabloudil did a great job facilitating this, and I've worked with her before at the Emerging Leader Network last year. I was chosen to do my presentation twice. One in the middle of the expo hall and another at a New Professionals Networking event. It was really fun and a lot of people came and talked to me. Every discussion I had was fruitful and inspiring.
On Friday, expect an article about public speaking tips. I think that's what I'll be calling the article. It gives you my philosophy on public speaking as long as some tangible tips I use, such as cutting your hair last minute, to rock your speech.
You can also find the slides on the top of the shownotes at myfoodjobrocks.com/131presentation
Overall, the experience of public speaking was really energizing. If you want me to speak anywhere, let me know. Email me at podcast@myfoodjobrocks.com and we can set something up.
No ads this time, this one is a freebie.
Note: These are very rigid scripts and most were made to flesh out content than to be conveyed, but this is the raw version of the content. The cooked version is volatile and colorful, which is only beneficial when seen live.
Berkeley Event Hi everyone, I’m Adam Yee. Let’s ask a few diagnostics questions before going with this.
Raise your hand if you know what food science is.
Raise your hand if you have a science degree
Raise your hand if you have a business degree
Ok thanks!
One more question: What does innovation mean to you?
What I’m going to teach you today is the foundation to innovate in food. We’re all here today to see the forefront of food technology. It’s actually quite an exciting time to be in the food industry and I’m loving what Alex is trying to put together.
I believe that there are so many different ways to innovate, there’s really no wrong answer, but I do think there are a lot of fundamentals that you need to hammer down to truly make something special.
So a little bit about me, I have my bachelors of Food Science about 4 hours down south in Cal Poly San Luis Obispo. Back in high school, I wanted to be a chef, but being a food scientist was a safer path. During my time in Cal Poly, I took charge of my creativity when it came to cooking to making food products. This includes entering and winning a lot of national competitions in the food science space.
I’ve worked in the industry for about 4 years. Mainly in the protein bar field. And now recently, I’ve been recruited by some really cool people to be in a stealth mode plant based meat startup. If you’d like to know more about it, come see me after the show.
Within industry, I made about $15 million in new product sales, maintained and innovated production lines and current categories in the bar space. And today I want to share with you what I’ve learned that helped me create good products.
I’ve developed this sort of pyramid of innovation, what I thinka re truly the fundamentals of innovating in this particular field. On the bottom, you have Theory, or what a lot of thought leaders are saying, “mindset”. This mindset is super important because it basically allows you to not take no for an answer.
I’m sure you’ve heard of the fixed versus growth mindset, and that’s one of the things we’ll be talking about.
Next is knowledge of process, the technical nuances in creating products. I’ll tell you how my first job at a factory really amplified my ability to create really cool products. I think this is really important especially in the technical side of things to take away from.
And the tip of the pyramid is hot trends. How can we recognize hot trends and how can we get them acceptable to the public?
Theory of innovation
Everyone has a different focus when it comes to innovation and a growth mindset. I think in general, there’s too many experts about it. That’s why it’s really important to carve your own path but do so by reading an accumulation of experts. Luckily, this field will always recommend excellent people.
But books, podcasts, online courses, these were all fundamental to my growth mindset. I’ve listened to everyone from bad marketers to grand innovators and eventually, the people I liked, were starting to say the same thing.
Small note: I recommend paying for the books and courses you plan on reading unless you are a huge passion for learning, buying things will force you to be more invested in the material and it’ll stick better.
Eventually, you can build your own theory of innovation. For a small example, these are the books I’ve listened to that I’ve distilled have the most value for me. There are plenty of other podcasts and media that have helped me build my own theory, but let’s just focus on books.
As you amass all of this knowledge, start to break them down into simple mantras that can guide you whenever you’re put upon a difficult situation. This will help you guide your thought process and come up with a solution based off of your personal beliefs and the experts you follow.
So for me, a lot of the media I read is about asking great questions. This is amplified by my experience podcasting. The better questions you ask, the easier you can solve the problem.
Taste is King is all about how products must taste good to be the best. There are plenty of products that taste terrible but sell a lot, but the best products taste good.
And Spray and Pray is probably more counterintuitive than what you think of. In most circles, focus is a huge buzzword. I think focusing is very important, but if you can’t litmus test all potential avenues, you are missing out on potential opportunities.
Here’s a list of other mantras based off of other people I’v emet. Maybe you recognize some of them.
For example, the hustler. The guy in the suit who will grind it out to success.
Or the visionary, who believes that they need to take action now.
Or the life style designer, who really wants an easy life and that’s ok too. The best part is that these different mantras all work and all lead to innovation.
Knowledge of Process
So my first job was at a granola bar factory. It was actually a startup plant. Nothing was done, everyoen was new, and I had to be the expert.
I got my hands dirty, sometimes doing the line worker’s job even though it was under my paygrade. It didn’t matter, I enjoyed the process and I learned a lot. Basically, it’s really tough!
So within a year and a half, I learned how to make granola bars, dog buiscuits, crackers, and knew the machines, how to process them and the efficiency needed to make life easier for the workers.
This was hugely valuable when I moved to corporate. The pain of create the products at the granola bar factory instilled the technical knowledge I needed to formulate protein bars to make the company millions.
Most formulators don’t even think of commercializing, or the process of taking an idea to profit, until way later. But if you think of a way to commercialize first, then you eliminate a lot of wasted effort because the problem is scalable.
And remember, every single product must be commercilizable to succeed.
This is one of the hurdles with Clean Meat but luckily, there is already huge amounts of data that say it’s feasible to commercialize clean meat based off of the tissue replication industry.
Clever Crossovers
Once you get enough knowledge of the process, you can be creative and start applying processes towards new concepts. Here I have three examples.
One project was when I first started my job at Isagenix. There was this 6 year long vegan bar in limbo and I took one look at it and recalled form my chocolate experience, that you can mask plant proteins with chocolate!
Another was the template forms we used for granola bars. As long as we could templatize our bar formulas in Isagenix, we could create so many different types of flavors. By learning how to template my formulas, you can create a lot of products fast.
Another example is what I’m currently working on. At my time in Isagenix, I learned how to make protein chips and we use a similar method to make this new product I’m working on with great success.
So now let’s talk about Hot Trends.
Everyone what’s a current trend everyone’s talking about right now?
Ok, so another question I’ve always asked myself is that if you know the trend, how many other people know?
Unfortnately, finding a trend that will explode is like finding the next bitcoin, it might be already happening.
However, there are tons of opportunities where you can get ahead of the competition.
Expos and Conferences, like IFT which this next week in Chicago, Expo West, Fancy Food Show, all really important places to find new trends and viable ingredients to make these trends happen. And a good piece of advice is that if you’re small, focus on the innovative ingredients because the big players will be too slow to apply these ingredients. It’ll take then 2 years for them to apply an ingredient. For you, it should take months.
Seminars, like the protein Technology Seminar I went to last month was extremely useful. But it was really expensive. At about $1000 dollars, this price barrier filters out a lot of small players. However, I find seminars much useful than a 5 figure white paper and most startups don’t go to seminars because of the pricing barrier. But that’s a pretty big mistake.
Newsletters like Food Dive and Food Navigator, I would even say following the Good Food Institute is beneficial as well. These will give you small tidbits of information that might be useful.
Places like this, and create a network of cutting edge innovators is probably the best method. For me, the podcast I do has created a network that is so close to the cutting edge, I know all of the latest plant proteins, and clean technology. Networking with he right people is probably the best way to get info.
So now we transform this foundational pyramid, and break it down into lego pieces. You’re free to build your own structure, integrating parts and pieces to create the newest innovation.
Yet there is a way to do it. The difference between a Segway and the iphone has been written in many books but the most important takeaway is that it must be familiar and the marketing must be good. The better your marketing is, the more hands will try your product, but what will make the product stick is a good product. Then that creates kind of an infinite loop which kind of is this formula for virality.
So an example is Taco Bell’s naked chicken chalupa, which is now being reintroduced. I could also say the taco fries are a hit too. It’s familiar, but slightly different. This is important for innovation.
Beyond Meat has an incredibly powerful brand. I love them because every employee I met there is awesome. They are honest, Ethan Brown goes on viral podcasts, I honestly think this is why they sell at first. However, because their product is so good, people keep on coming back and they will keep on talking about this wow factor. A plant based burger than actually tastes like meat.
Another probably older example is 5 hour energy. It was positioned really well in super markets and gass stations, advertising was spot on. So people will buy it. In most situations, the product works really well. It’s fast, convenient, and it works unbelievably well.
SO as much as I would love to give you the secret formula to innovate, nothing beats trial and error. You have to actually do it to become innovative, but what I’m giving you is a foundation to innovate and keep on innovating.
The more experiences you have, the more you can cross pollinate and create something cool. Jump into many things and eventually, they’ll connect together as long as you have the right mindset.
If you can’t think of a way to innovate now, probably the best way to innovate is to try and gain traction from blogging or podcasting, or whatever. Take two of your favorite hobbies, combine them and talk about it.
My Food Job Rocks was basically this. I enjoyed career advice podcasts and I thought it would be cool to interview people in the food industry. But the reward is getting people to actually listen to your stuff!
But it’s a start to get the gears going. It’s the easiest way to get started.
Anyways, that’s all, are there any questions.
IFT IGNITE Event Introduction:
Adam Yee is a food scientist and product developer. His experience ranges from granola bars, protein bars, protein chips, jams, chocolates, deli meats, and now plant-based meats. In his spare time, he hosts the podcast My Food Job Rocks! where he interviews an expert in the food industry weekly. My Food Job Rocks is a fully sponsored podcast that boats 45,000 downloads and has guests from the Nutritionist of Taco Bell to the CFO of Tyson ventures. My Food Job Rocks ‘ main goal is to showcase cool people in the food industry and inspire its listeners that they can have a cool job like this too.
[Adam enters stage]
Hey everyone, how’s everyone going?
So I go by many names. I’m a food scientist at my day job, I’m an expert at protein bars so a lot of people call me bar man, and I eat everything so I’m sometimes called garbage disposal.
However, today, I come to you has the host of the podcast, My Food Job Rocks. A side project that started two years ago that has changed my life.
But My Food Job Rocks didn’t start as a random idea, it was actually there to solve a problem. I think a lot of people who want to try something, think an idea just falls out of the sky, but the easiest way to create something amazing is to solve a problem
This is the article that started a podcast that has over 45,000 downloads. It was posted by Nicole Gallace who at the time, started Foodgrads, a platform which would act as a bit of a niche food industry recruitment site. Since she was starting her thing, I aske dhow I could help. We decided to end up doing a podcast.
So my task was to interview an expert in the food industry every week with the sole purpose to showcase that there are really cool jobs in the food industry.
After doing this for 2 years, I’ve noticed some really cool things happening that I’d like to share with you today.
After about 120 episodes, you realize that passionate people, no matter if you are a food scientist, food safety auditor, event planner, or entrepreneur, you have the same things happening. Lessons, advice, they all say kind if the same thing.
Posting an episode and an article every week also helped me retain information.
We are all here today also, to network, and that’s great! But by having a genuine, passionate conversation, the network becomes a bit more substantial, the value of a good conversation was a worthy investment.
And I also realized that, why am I the only one doing this? At the time, I can’t believe people aren’t doing podcasts about food science. So I really want to share that you can do this too.
Skills
I ask a set list of questions to all of my guests on My Food Job Rocks. I find asking the same questions gives me a set of data and trends that I can convince myself that this is the right thing to do. However, recently, I’ve been asking more indepth questions to make each interview unique.
Here are 4 questions I picked out that resonated with me the most.
How did you find out about food science? – Most people found out by surprise, or that their path wasn’t a straight line. Most people who received a degree in food science found out by switching. In fact, only younger guests really stuck with food science from freshman to senior.
What are some important soft skills? – The most important skill is to be curious. And this is amplified by being inquisitive, passionate, and creative. As long as you love learning, you can get far in the food industry.
What types of food technologies are really exciting you right now? – The umbrella of Sustainability has been one of the biggest topics that’s brought up but luckily there are many ways to approach the problem. We have cool products like Plant based meat and clean meat exciting most food scientists, but food waste has also been a huge topic to save the world.
What is one piece of advice you can give someone in your industry? – Love what you do is the most common answer, and I think in the food industry, this is the easiest profession to love what you do. Food connects with people in such a different way than anything else, that those who love it, are obsessed with it.
Blogging is hard
Being Consistent is tough, it takes 6 hours a week to maintain and do things for the My Food Job Rocks Platform. That’s like, 12 netflix episodes.
It can get tough, I think most people who start stuff like this don’t expect the long game.
But this is about falling in love with the journey. The knowledge I acquired just doing one interview was more than enough to convince myself that this is worth doing. This is why I edit all of my own podcasts, because I can absorb the information once again. Sharing these interviews is icing on the cake.
If you keep going, and try your best, week after week, you develop a sort of snowball effect. The more people you talk to, the more guests you have on the show, the more consistent your quality is, the easier it gets.
What used to be about begging my friends I went to in college to try out this podcast, ends up being begging people on linkedin to give it a shot.
But eventually, people start to get word of your stuff. As you refine your craft podcasting, or even blogging, you can convince experts to be on your show!
Not only that, but the conversations you have will give you the ability to ask for really high profile guests to be on the show. A good referral is quite a powerful tool with the right network.
And recently, I’ve received tons of Public Relations pitches so now I don’t even have to beg guests anymore!
Network
Now I would say the best part about doing these interviews are the people I’ve met. I make it an effort to connect with all of my guests in My Food Job Rocks. For some, I buy their products, others, I buy their services or partner up to do some amazing stuff. Usually, when I go to a conference, or expo, I ask if anyone one of my guests will be there and I got to say, I always meet someone!
I think this type of networking is really important. Though the things we do here is awesome, nothing beats a good conversation with passionate people. It sticks, and I’m sure many of you can relate, if you work with passionate people, you can get things done a lot faster.
You can Do This Too!
Throughout my time doing My Food Job Rocks, I’ve met a ton of cool people. But it’s not just my guests. There are other people in other platforms such as Instagram, twitter, podcasting, blogging, that have asked for my advice and we push each other forward. This is the most rewarding part. Building a community of people will want to take destiny into their own hands. I offer as much help and support as I can.
And so the biggest takeaway I want to give, is that you can definitively do this too. I am not special. In fact, I’d say I’m just a bit crazy, but I think all passionate people are crazy. It may seem daunting to create something like this in 2 years, but the benefits in all aspects of your life is incredibly rewarding. There is so much room in this space. Without podcasting, I wouldn’t know how to speak on stage, or ask for advice, or meet so many incredible people.
The Ultimate Reward
But maybe that won’t convince you. Educating people is nice, but what is the actual benefit? This might motivate you.
How far can creating a platform really springboard your career? Well, for me, I left my corporate job in Arizona to join a plant based meat startup with some really high profile players. This would have never happened if I didn’t start the podcast.
So this is just a simple story of someone who started a little blog, and how it opened so many doors for my career and all I want you to take away from this, is that you can do this too. And if you decide to put a lot of effort, and post consistently for a year from now, I’ve got your back. We’ve got your back. The world needs more science communicators. You can do this too. You got this.
If you are still a high school or college student and you want to get into this industry, I hope this podcast will open up the pandora’s box of opportunities we’ll be laying out before you. But even if you are maybe a bit further along in your career, there is always time to jump in.
Marie Gibbons is probably the most famous clean meat scientist for multiple reasons. She is funded by the Good Food Insitute, she is currently doing her research in Harvard, and she’s really passionate in what she does.
Marie’s passion and kindness resonate in this interview. She is an extremely authentic and transparent scientist who explains the process of clean meat in simple yet dense detail.
Do note, some of the experiences Marie has being a farm animal veterinarian are quite graphic, of course, to prove a point. We only talk about it in the beginning, but just be forewarned.
Otherwise, I’m glad that Marie has a sense of humor so enjoy a bunch of smart alec scientists talk about clean meat among other things.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
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Show Notes On the shownotes, I did something special and labeled Opportunities that are available in the industry.
Clean Meat by Paul Shapiro
80,000 hours podcast – effective altruism podcast
Zak Weston
Harvard medical school
Gym Meats
When someone asks what you do for a living, what do you usually tell someone in a sentence or less?: I grow animal cells for meat.
Dr. George Church
How did you get to work with Dr. George Church?: I met him at an Effective Altruism conference and I contacted him after the show. We got to talking and here I am!
How do you get funding for Clean Meat?: You have to write a grant or a giant lab report.
When did you find interest in Clean Meat?: It came from when I was 12 years old and my dad gave me two pet snakes. I had to feed them mice. In order for snakes to live, they have to kill and then I thought of clean meat.
Then I became a veterinarian and became a farm animal vet. And I realized farm animals aren’t treated the same way as other animals.
I had to do a lot of really gruesome stuff as a farm animal veterinarian. If they get a disease, we have to find painful ways to remove it.
How do you get in the foot in the door for Clean Meat?: Just like the food industry, there are so many avenues to help with clean meat.
How is clean meat made?
Opportunity: If you want to get into the science, focus on 3D modeling to prepare for baby back ribs and t bone steak.
I can grow a nugget for $400 dollars
Opportunity: Replace Fetal Bovine Serum to make plant-based growth media
Opportunity:
Somatic Cell Technology:Use pluripotency and turn them back into Stem Cells.
Media components: Gatorade and Protein Powder. The standard Protein Powder has Fetal Bovine Serum
Fetal Bovine Serum is quite a painful process by stabbing unborn baby cows in the heart to extract the fluid
The growth factors have to be part of the serum which is the hard part because they have to tell the cell to grow.
Opportunity: You can create growth factors with Recombinant DNA technology. You can get bacteria to create growth factor
Algae
Soylent Green
Opportunity: Cut out the middle man to get the cells to automatically grow their own growth factor
How do you change cells?: DNA, RNA, gene editing, environmental media etc. Induced Plurry Potent
Opportunity: Scaling up Clean Meat. Regulatory, what is it going to be called?
Opportunity: Induced Immortalization. To get cells to continuously grow until we said no. We just need to tell them to grown certain cells.
Embryonic Stem Cells should be immortal.
Telomerase
Telomeres – serve as a buffer for our chromosomes to create DNA.
What kind of resources do you use to find out about Clean Meat?: Sometimes, it’s literature based, sometimes it’s the feedback from professors and industry folks.
Opportunity: Though there isn’t a lot of clean meat research, there is a ton of research in regenerative agriculture.
Pigs are so physiologically similar to humans, which is why there is tons of research on pigs.
We still need a lot of hands to sift through the research
My Food Job Rocks: I get to study how life works. And not only that, but I have a chance to help animals and end animal suffering
What would be your dream job title?: Clean Meat Scientist.
I am funded by the Good Food Institute
Harvard is generally interested in clean meat.
Clean Meat and Plant-based meat actually has a lot of overlap.
What companies are doing a great job in Clean Meat?
Memphis Meats
Mosa Meats
JUST Foods
Finless Foods
What’s your favorite quote book or kitchen item: Blender and George Foreman Grill. I can make BLAT. Vegan bacon.
If you’re trying to go more plant-based, you need to start with products with a lot of things going on and eliminate meat.
A vegan food you really like: Tofu Scramble with Salad Greens and Asian spices
Kimchi and lactic acid
Smoothies – vegan chocolate protein powder, blueberries, greens
Soylent Drinks
Necter Soylent
Rice and beans, and Indian food
Do you have any advice to be a clean meat scientist?: Get familiar with cellular biology. All of these companies are looking for people and if you want to get into this, reach out and apply. It doesn’t hurt to reach out. If you want to reach out, you can go to the GFI and contact them.
What should colleges teach you about to prepare you for life?: Taxes haha. Business course. There is a lot of common sense in business. A mandatory class on how to grow food.
Where can we find you for advice?: My email is on the Harvard website, also on facebook, linkedin, or Instagram. I’m kind of bad for getting on emails but be patient.
We talk a ton about sustainability on the podcast, being one of the most important topics food industry professionals are interested in solving.
Isaac is the perfect person to talk about environmental impact. Having been in multiple disciplines, he’s been researching the sustainability from biofuels to chicken coops.
We get to talk about the cool sustainability tools I never heard about. One topic, in particular, is lifecycle assessment, a complete analysis of any product in the world’s environmental impact.
I hope that this interview gives you the tools necessary to save the world.
I also notice that Isaac and I have very similar ways of cooking. For example, we love stir-frying in our favorite cast iron skillets. What does that mean? I have no idea.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I’m an environmental scientist and my focus is comparing the effects of food and environmental effects in food.
Why did you decide to join the GFI?: The mission is really exciting. I’ve worked on sustainability for a number of different angles, human health also. The technology like clean meat and plant-based meat can really change the world.
What do you do at the GFI?: I’ll read a lot of academic papers, and clean meat articles, and everything, and then connect the dots and share it with people
What is one fact about what you’ve found out?: Animals are generally not very efficient in producing meat. Clean Meat will reduce a ton of landmass. Not only animals but the corn and soybeans to livestock. 15-35 x more average land mass
Clean Meat
Some land is made for animals, a lot of arguments about land usage
Though that may be true, half of all land on earth is from agriculture. As the earth becomes more populous and prosperous, the pressure for land is tremendous.
Talk to Isaac about environmental impacts on clean meatLetter to the editor to the National Academy of Sciences on switching to plant-based diet might not be environmentally friendly.
White Paper critiquing the flawed analysis on animal agriculture
If someone were to get more information on alternative meats, where can they go?: Unfortunately a lot of these papers are very technical. We at GFI hope to break them down.
World Resources Institute
Steps it took to get to where you are today: Whitman College Walla Walla Washington, biochemistry and molecular science. I still took classes in environmental issues
Purdue, Ph.D. in biofuels. Learned a ton about the environmental aspects of biofuels. After that, I started to get interested in food.
Most important skills you need for your job: Big picture thinking
How do you get better at big picture thinking?: Everyone is different. Some people are naturally inclined to think big, others like detail. However, to solve big problems, you need to talk to people.
Coffee Causes Cancer in California
Wework
Impact Hub in Seattle
PeasOnMoss
What would be your dream job title?: I’m pretty happy with my job title now! Someday, I’ll have my own department of scientists but now, I love my title.
What would you do with a team of environmental scientists?: Sustainability is a big problem so we need more experts.
Lifecycle Assessment: A new scientific tool that has a lot of potential. Not the lifecycle of a cow or chicken, but rather, the lifecycle of a hamburger or a car.
What About Protein Isolation?
Ricardo at UC Berkeley
Land use might be the most important environmental factors for animal farming
What kind of research papers are you working on right now? Poultry farming and manure pasteurization
How do you take in research?: I learn a lot by writing. Writing things to summarize and then I think about what other people say. I synthesize different viewpoints and different resources.
What’s your favorite thing to cook?: I tend not to do recipes. Stirfry and stews. Some day, I want to use clean meat to make my family’s traditional chicken pot pie.
Favorite Spice: Cumin, Rosemary and Thyme especially for potatoes and stews. Turmeric is good, but it stains.
Adam’s Favorite Spice: Chipotle. The peppers in a jar
Favorite Kitchen item: Cast Iron Skillet
Favorite Book: Cadillac Desert by Mark Briesner. About land and agriculture
Do you have any advice for anyone who wants to go into your industry?: You can use your passion and skills on anything in the food industry. There are a lot of different ways you can apply your skills in food.
What should colleges teach people more of?: The things that are really important are being reflective, being willing to admit your assumptions are wrong. Reflective thinking. The ability to write, the ability of have conversations on really important topics.
Where can we find you for advice? The GFI website.
Twitter: @doctordendrite
Erin Rees Clayton holds a diverse scientific background. A PhD in Genetics, a Masters of Public Health, and is in food. With this skill set, she has a very broad and insightful ability to connect the dots, which helps her a ton in her current job in the Good Food Institute.
Erin and I spend a lot of time talking about questioning. I think it’s a really important skill to ask good questions and we go into how to do so. There are so many questions we still don’t know how to answer in food and Erin will share them with you, so you can be inspired to answer them.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes Did you know: Copper is an essential micronutrient
When someone asks what you do for a living, what do you tell them in a sentence or less?: I work with scientists and entrepreneurs to make healthy and affordable meat alternatives
The GFI works as more of a consulting role. They will analyze the scope, and mobilize the resources
What kind of people do you get who come talk to you?: A variety, academia, entrepreneurs, and big companies. We also want other industries to get involves such as the tissue engineering company.
Are there any educational hubs that are forming for these industries?: Not really. We’re trying to change it. Tufts, Harvard, and Berkeley have labs and innovation centers are going through this.
Allison Burke
Everyone is pretty much doing this. Washington and Texas A+M are both universities that are getting involved, probably more.
Describe the steps it took to get to where you are today: Not a linear or planned path. Science is really about asking questions
Dennis Thiele at Duke University. Copper Metabolism
Then got a masters of public health at Michigan to get a more holistic view of scientific impact
How did you get interested in GFI?: I stumbled upon it. I loved their mission and I wanted to see what it would be like so I wanted to go into it because I would always wonder if I didn’t
What skills were they looking for?: I’m a Scientific Liason. At the time, it was grant writing in which I wrote a lot of during my time working.
What are some big questions the GFI is trying to answer?:
Plant-Based Meat Questions: The sources of protein. For example, pea protein. We really haven’t explored the vast majority of plants out there. Also, what are we trying to do with plant protein? Can we find healthier ways to create the product?
Clean Meat Questions: Clean meat can rely on biomedical to get our questions answered. Yet the price of making Clean Meat has to be drastically lower than biomedical. A big point is to find a media to create clean meat. Media recycling systems or remove waste or add in is also a big questions
Do you have any tips for asking good questions?: Not being afraid to admit being wrong. We always want to be right, but with cutting edge technology, we don’t know the answer. No one does but we are all working to solve these answers. Ask questions that don’t have answers and enjoy the process.
My Food Job Rocks:
1. I get to learn new things and be challenged on a daily basis
2. I can make a difference in a very positive and big way. I’m one small part of that, but the potential is impactful
3. The people that I get to interact with. My colleagues are super cool.
What would be your dream job title?: Similar to what I’m doing now. Food Systems Strategist maybe?
Can you name one specific gap that’s stumping you?: I tend to think about what does it look like to develop plant based meats in other countries? Extruders are huge, expensive pieces of equipment and a lot of nations can’t afford it.
What companies that don’t get much love are innovating in this space?: American Pulse Association, USA dry pea and lentil council. These are not for profit entities.
Pulse protein innovation summit in Oakland: We brough farmers, breeders, food scientists, and plant based meat companies to discuss innovation of plants.
Will that summit be there again, next year?: Maybe, not sure. We are actually having our own Good Food Institute Conference
Who inspired you to get into food?: It’s more of a what, than a who. I saw GFI as the potential to really change something and this will make an impact.
Should Scientists be Idealistic?: Some should be, most have a touch of pessimism.
Favorite book: Fiction: Les Miserables by Victor Hugo. Non-Fiction: Long Walk to Freedom.
For the books applicable to my career: Living Down Stream by Dr. Sandra Stiengraber and Silent Spring by Rachel Carson. Made an impact on thinking about health from not just inside our bodies, but outside as well.
Do you have any advice for anyone who wants to get into your industry?: There is a lot of space that needs to be accomplished. People are struggling to find technical talent just because there’s not really a degree for that right now.
Don’t be afraid to try something new. If a class sparks your interest, or you find a seminar that’s interesting, go and do it. Talk to people. You never know what you’re going to learn and making connections are crucial.
A lot of scientists are introverted. How do you convince them to talk?: Us being scientists and talking is really important. Scientists can talk to other scientists and feel comfortable.
What should colleges teach you to be more prepared?: Exposing students to broad applications to their knowledge. Not “If you major in X, you can’t work in Y”.
Interdisciplinary collaboration: GFI is not just science and technology. We have innovation, policy, corporate engagement,
Aylon Steinhart brings his entrepreneurial grit and amplifies it through convincing and motivating people to start plant-based meat and clean meat companies.
But isn’t that hard? To start your own company? The short answer is yes, but it’s something worth pursuing.
Aylon and I tag team to break down the tips and tricks to becoming more innovative and entrepreneurial. We go from tips on getting into Expos for free, why it might be a good idea to start corporate for a bit, and the amazing resources the GFI has, to help you start your plant-based or clean meat company.
To give you some sort of disclaimer, this interview was conducted before I decided to team up and start my own company. But perhaps this interview was one of the factors that when the offer was presented to me, I accepted.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I work for a non-profit that is transitioning to animal alternatives. We’re trying to create a healthy and sustainable food supply through healthy innovation. I help startups and inspire the next generation of entrepreneurs to go into this space
Watch out for Aylon Steinhart at a Stanford video
How did you become an entrepreneur?: I was an account manager in Puerto Rico. I was studying business at Berkeley. Afterward, I took a leadership development training course at AT&T. I saw joining a leadership program to explore the learning ground of corporate life.
Once I found out about industrial agriculture, things picked up fast and I wanted to make an impact. I saw that Beyond Burger and Impossible Burger were making an impact, and I wanted to be part of it.
Impossible Burger vs Beyond Burger
Even though I didn’t have a food background, I did a consulting to make a website for a food company. However, it was my innovation skill set that helped me with the GFI.
Me not leaving the GFI alone is also another reason
How to get to Expo West: Looking at the list and asking anyone to volunteer at their booth
Startup Advice: Ask the right questions, make things as simple as possible, you need to think: “how easy will this be for the consumer to understand?”. Think of the end consumer.
Are plant proteins premium?: Not really. It depends on a lot of different things
Clean Meat is hard to commercialize, right?: Yes, but people are bright. The issue is to find Technical Cofounder
Good Dot – Plant-Based Meat India Market
Impact on both Plant-based Meat and Clean Meat is much more impactful than Academia
How can we get more technical cofounders in the alternative meatspace?: You might know more than you think if you study muscle or plant knowledge. The GFI has 2 really good white papers on alternative meats and just email us.
The GFIdeas community
Slack Channel
Kraft Heinz Incubator
Good Catch
Memphis Meats
Many innovative companies in Israel
We need more companies in both fields
GFI company database
What is one thing in the food industry you’d like to know more about?: What do consumers really want? Do they care if the meat tastes exactly like meat? Or can we actually make a better meat?
Rennet: used to be gathered form the stomach of calves and then we discovered that we can ferment it with bacteria. Same concept is being explored with clean milk and eggs
Who got you into Veganism?: Kip and Keegan. I watched a documentary. Media is important
Pat Brown and Ethan Brown convinced me to go to Food. Bruce Friedrich too.
Favorite Book: Artisan Vegan Cheese. I'm am making a probiotic beverage made by soaking Quinoa, mixed with a cashew blend and makes a cultured nut product
Zak’s Bechamel sauce using cashews
Favorite Food: Tom Ka Gai Soup – Coconut Milk based soup using plant based chicken
24 Vegan – vegan fish sauce
Any advice for anyone who wants to start a food business: If you want to start a food company, I would urge you to start a plant-based meat and clean meat company
Plant-based meat is a quarter of 1 percent of the meat market. In 3 decades, it will be a 1/3 of the total market. This was before the plant-based meat was actually shown.
70 billion dollars of market share is up for grabs
But that’s hard: Yes, it’s not easy. Things that aren’t easy are probably worth doing. GFI has a list of white space company ideas for you to start their own company
The White Space Company Idea
You could import plant based food in Asia and sell it in the US.
There is pre-extruded textured products as well
GFI Blog. Look for me and find the resources
You can email me directly if you ever want to start a food company: aylons@gfi.org
Really excited to have the first of 5 interviews from the generous people at the Good Food Institute, the best nonprofit that deals with the plant-based meat and clean meat space.
Zak Weston never thought he would end up in food but after finding how much he could impact the world, he persistently networked his way to a job as a corporate engagement specialist at the Good Food Institute
Zak convinces companies to put more plant-based options on their menus and clients include restaurants, food service companies, and even manufacturing.
One really important topic Zak and I get into is discussing the group, Effective Altruism, a very pragmatic group of individuals who want to do good in the world. This is where Zak found that food was his calling.
If you are stuck in your life, then this episode will motivate you to keep going. The food industry is the perfect industry to impact the world.
Quick note, I met Zak in person at the Protein Technologies Seminar. It’s always good to put a face with a name.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
ShowNotes What did you do before the food industry?: Sales and marketing in software or non profit. I once started reading about the food industry and found that I could help fix the food industry.
When someone asks what you do for a living, what would you do in a sentence or less?: I talk to companies on why you should give plant-based options.
Companies all over the world are looking for plant-based products
A lot of the job is networking, attending conferences and trade shows and talking. Sometimes we need to cold call but we have noticed companies are very open. We can easily tell people that people are open to plant-based food. We try to ask for a resource
How do you find information about plant-based news: We have a team of 33 people who are writing and aggregating about the plant and clean meat industry. Plant-Based Foods Association, Nielsen, other well-respected places. Better Buying Lab, Academic Research, Asking Private sectors for answers.
World Resources Institute
Faunalytics: A subset of the research and data they’ve aggregated is plant-based and clean meat food
Do you think companies who want plant-based options have a moral reason or financial reason?: Both. We take a pragmatic approach and fully expect that they need to make the profit.
What is one misconception you want to dispel about the food industry?: The Food industry really does want to repair the world and climate change. GFI works to make sure things can be more sustainable.
Consumers such as millennials care about the environment and where food comes from.
Describe the Steps it took to get to where you are today?: I majored in business development. I had a job in Ohio and then in Florida. I learned a ton about sales
I wanted to get into the food industry so I read a lot and interviewed people a lot.
Effective Altruism
Bruce Friedrich
How did you get your job? Through networking or job application?: I met people in the GFI, did food industry networking, etc
Center for Effective Altruism
80,000 hours – career guide to maximizing your impact using your career. Helps when you’re uncertain on your career.
What is the most important skill you need for your job?: Being entrepreneurial, also being a great communicator
Do you need to learn communication?: You can learn it. You have to put yourself in situations to do that. I used to read books on small talk which I found embarrassing. Once you practice doing it, you become more confident.
Adam’s perspective: I only became social because I needed to lead things
How many companies do you talk to a day?: 2 to 3 companies. Sometimes small or big. We maintain a product database on plant-based food service and retail to deliver to places who need that
Made restaurant scorecards of 100 restaurant chains to evaluate their menu
What would be your dream job title?: This is the perfect job. If I wanted to progress, I’d do the but bigger and better.
What do you look for most in a job?: Impact on important issues.
Most millennials don’t know how to change the world. “I want to change the world and I don’t know how”
Trends and Technology: Plant based and clean meat (duh!)
Memphis Meats
Beyond Meat
Regenerative Agriculture
Wendell Berry
one acre fund
Mark Post
Mosa Meats
Expo West: Improve Nature, Forage, faba bean (chickpea?) butter, there are a lot of starts that blow me away
Daiya’s ice cream pop
Daiya yogurts
Beyond Sausage
Who inspired you to get into food?: A set of people that impresse don me that food is important.
What books did you read that started you the food path?: The Ethics of What We Eat - Why our food choices matter. It’s probably the most consequential thing we do all day.
Clean Meat by Paul Shapiro
David Welch
Michael Pollan’s book – Omnivore’s Dilemma
What the best thing you’ve ever eaten?: On date nights, we try different recipes. We have a lot of dietary restrictions. We found an amazing dairy-free cashew alfredo sauce. Creamy, great consistency, nutty.
Do you have any advice for anyone who wants to go into the food industry?: Get into the plant based and clean meat industry. Do as much research as you can and go to conferences. I promise you it’ll be very rewarding as this is the ebst time to get into food.
What do you think colleges should teach you to be more prepared?: You should work in companies who value growth because it gives you career capital that will help you build success.
It’s important to systematically explore career options.
Eventually, you’ll get into a career space: hell yes, I want to do this every day.
80,000 hours career guide
So Good They Can’t Ignore You
You have to show high quality, passionate work that shows “yes, that person can do the job”
You are listening to a bonus episode, a short one, where I wanted to introduce an exciting series we’re doing for the next 5 or so weeks. I’m super excited to be able to interview 5 amazing people from the Good Food Institute.
The Good Food Institute, or the GFI, is one of my favorite non-profits in the recent couple of years. I enjoy their pragmatic, and scientific way of describing the innovative technologies behind plant-based and cultured meats.
Loyal listeners of My Food Job Rocks know that I am very interested in this type of technology as I mention it in almost every episode. Some of the My Food Job Rocks interviews with people like Deya Trujillo from Beyond Meat, Paul Shapiro, the author of Clean Meat, and Tom Mastrobuoni, the CFO of Tyson amplified this hunger for knowledge.
Loyal readers will also notice that once in a while, I write about plant proteins, mainly because they’re interesting and also a pain in the ass. I posted an article about the perils of plant proteins on LinkedIn and David Welch, Director of Science and Technology of the Good Food Institute, said I wrote a good article. Jumping on the chance, I asked to interview him or any other person in the GFI.
He then connected me with Matt Ball, who then sent an email to 5 individuals who enlightened many different ways.
In terms of food industry and technical works, I was able to interview 5 people who are technical experts in helping communicate, or perhaps a better way to describe it as, digest the complexities of plant-based and clean meat. Here, I’ll introduce them:
Zak Weston - Corporate Engagement Specialist An active member of the Effective Altruism community, Zak joined GFI after several years of experience in sales and working with start-ups. He works with leading grocery, foodservice, and restaurant companies to help increase the quality and quantity of their plant-based product offerings.
Aylon Steinhart - Business Innovation Specialist Aylon graduated from UC Berkeley’s Haas School of Business and has co-founded two startups. At GFI, Aylon uses his expertise in entrepreneurship, go-to-market strategy, marketing, and business development to help entrepreneurs launch the next generation of good food startups. He brings significant business leadership experience to GFI and has worked with companies such as Kellogg's, Applebee's, and Nestle.
Erin Rees Clayton, Ph.D. - Scientific Foundations Liaison Erin has degrees in chemistry, epidemiology and genetics and has ten years of research experience focused on a variety of topics, including molecular biology, nutrition, poverty, and social disparity. Erin seeks out funding opportunities for plant-based and clean agriculture research, and she is also working to establish a dedicated plant-based and clean food lab at a top research university in the United States.
Isaac Emery, Ph.D. - Senior Environmental Scientist At GFI, Isaac studies the significant environmental and human health impacts of industrial animal agriculture and evaluates the reduced impact of plant-based and clean meat. Isaac has more than a decade of research experience in biomedical science and life cycle assessment of energy and agricultural systems. As a multidisciplinary scientist, he has a passion for discovering and communicating the most effective and efficient ways to reduce the adverse impacts of our diets.
Marie Gibbons - Research Fellow, MS Student Marie is conducting clean meat research at Harvard Medical School under Dr. George Church with the support of GFI's REAP Grant funding. She is a MS Physiology student at North Carolina State University with a BS in Zoology, minor in Psychology, and 10 years of veterinary experience. She also serves as a New Harvest Research Fellow. Marie is using her passion for animal welfare and interest in medical science to explore and promote the cellular behavior needed for large-scale muscle cell production in bioreactors using serum-free media.
Each of these guests are extremely knowledgeable in every way possible. If you want to learn more about Plant Based or Clean Meat, I suggest listening to all of these episodes. Once this series is over, I’ll be making a cool category somewhere on the website.
This is the future everyone, in My Food Job Rocks, it’s important for us to talk about the cutting edge of food. And these guys are the experts.
If you’d like more information, follow the Good Food Institute at gfi.org. Facebook is the best way to get their info, but if you want to learn more about the tech, I recommend downloading their white papers and learn all about the tech.
Enjoy!
I met Lumeng Jin at the now discontinued Heart Healthy Competition in Chicago about 5 years ago. We participated in the same product development competition and kept in touch because that’s what you’re supposed to do as a student. In case you’re wondering, Lumeng’s team won that competition. I’m not bitter at all!
Anyways, I wanted Lumeng on the show because she’s on the side of the industry that doesn’t get so much love on the podcast. Sensory Science and Consumer Research are both super important career paths in the food industry because it’s the science that deciphers how people will respond to your product. I would say in the hands of a master, this is one of the most important things to know when it comes to product success.
Lumeng has worked many jobs and has even done her masters in this field and now lives in New York City where she conducts and analyzes large-scale consumer tests.
So get ready for an exciting episode where we talk about the importance of this field.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Shownotes What do you tell people in a sentence or less?: I do marketing research in food and household products
Carrie Arndt – Follow her on LinkedIn makes really awesome graphics on brands
Chobani rebrand infographics
MMR Research has a lot of sensory research, market research, and global research
Steps to take to where you are today: Bachelors in Food Science, Masters in Sensory
My masters was in sensory. Tasters verses Non Tasters. I worked with Beverley Tever
Sensory testing eliminates all the variables except a couple of them. Any best practices?: What are you really trying to achieve?
What about consumer research?: You want to choose your target market. For example, people who love burgers need to be experts on burgers. We also need the environment to be fluid.
What kind of statistics tests do you do?: In school, you do the test. Actually, in the real world, you get a statistician to work with you. Usually, food scientists will use ANOVA
What kind of software do you use?: Red Jade (cloud based), Compusense (consumer panel)
How do you capture sweetness/second?: Using software
What was the funnest thing you’ve done?: We got samples of air fresheners in India
How do migitiate client expectations: Work with the client and ask the right questions
What do you look for most in a job?: I like working in a team. I work in an open environment. I enjoy collaborating to find a solution. I also look for career path and progression. Can you have room for growth on a certain company?
Is it hard to ask questions?: Yes, but if it’s a healthy work environment, you should ask questions and people should want to help you
What’s your favorite kitchen item?: Instant Pot! I made bone broth, for example.
Amazon Echo
The best thing you’ve ever eaten: Japanese food. In New York City, there’s a Japanese Hot pot place that has pig feet. Has collegen. Hakata Ton Ton.
Any advice to get into the sensory industry?: Network with people in the sensory area. I go to the IFT sensory science division as a start. People are open to help.
What I should have done in college: I should have talked to my professors about career aspects earlier.
What would you tell yourself if you just started your job?: The world is not that scary
Where can we find you for advice?: LinkedIn (inbox or email)
Today we have an exciting episode with Claudia Sidoti, who not only owned her restaurant at 19, but also wrote recipes for the Food Network, and now is the head honcho at Hello Fresh’s North America’s division.
As many know, meal kits have gotten a ton of buzz too, but I always wanted to know how the R+D process worked. I asked Claudia how her team develops recipes and wow, I was super surprised how it works. With over 100 dishes ideated a week, while accounting for supply chain, portion size, and ease of use, Claudia’s description of the process was really informative.
So get ready for a really cool episode on how to be a culinary super star. Whether you’re in the restaurant industry, magazine writing, or meal kit business.
Wanted to give a shoutout to HelloFresh, I’m not sponsored by them, but they gave me some meal kits for free. With moving, I only used one, and they’re very good for the busy professional. If you have no time to go to the grocery store or plan dinner, these are worth it. For me, I can live off beans and rice and free steaks I find, so meal kits aren’t for me, but they can be for you.
About Claudia
Claudia’s deep connection with food began in her grandmother’s kitchen and eventually landed her in the kitchens of Food Network where she was the Test Kitchen Director. For more than 8 years she directed the culinary content for Food Network Magazine, which reached over 13.5 million readers each month, and is the 2nd largest magazine in the U.S. From its inception, Claudia launched the magazine and contributed more than 3000 recipes. She also directed a host of other projects including brand extensions, such as Food Network Café’s and large-scale events and festivals.
Her start as a young New York City chef and restaurateur at age 19 landed her recognition in Restaurant Institutions and Gourmet Magazine. After eight successful years in the kitchen at Onini restaurant, Claudia decided to shift gears and began food styling for television commercials, editorial and print advertising campaigns.
Several years later, she launched Beauty & the Feast, a New York City catering company, which was noted in New York Magazine’s, Best Bests. Over time, the company added several divisions including a wholesale food department that supplied prepared foods to coffee bars and cafes including, Barnes & Noble. In addition, she launched Urban Market an international specialty food shop that featured authentic dishes, inspired by Claudia’s multi-cultural family, which also landed placement in the New York Times food section.
As a marketing and catering director, she helped companies such as Eatzi’s, Cosi and Panera Bread, to grow their businesses. During this time, she also developed an interest in food and publishing. She began working as a freelance food writer for the New York Post and other publications in 2002.
Currently, with over thirty years of combined experience, Claudia’s unique perspective gives her the ability to lead HelloFresh’s kitchen as the Head Chef and Head of Recipe Development.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Shownotes What do you tell people in a sentence or less?: I lead the culinary team of developers at Hello Fresh
5 people on the team
Permalancer
Freelancer
What do you look for in freelancers?: expertise in the industry, temperament, people who work fast-pace
Because of the changes in jobs, freelancers are becoming more available and I can hire them for their creativity
Not all chefs are recipe developers, not all recipe developers in chefs
How to make a Hello Fresh recipeFirst comes down from the top: choose the categories on what needs to be filled
We analyze the constraints and the assignments (you must use pork tenderloin, or you must feed a family of 4)
We then see what’s actually doable, we have time constraints, kitchen equipment constraints, to vet out the recipe
Give the recipes to the team and split into categories. Not only that, but we have to itemize the portions.
Each chef has a unique style which must be translated to the consumer. Usually this a week-long process.
We use external focus groups to find out what they want
How many recipes do you do a month?: Around 100 a month. Not all of them are through the process
What’s one of the more popular dishes?: American comfort food dishes like pork chops, burgers, meatloaf Difficulty: We really take pride on how to make the dishes hassle free
How do you cook a potato wedge efficiently: 425 in an oven, not too much oil, salt and pepper, roast for 20 minutes.
Claudia’s website
Steps it took to get to where you are today?: They weren’t not really steps, but dancing
I opened up a restaurant at 19
The restaurant industry will teach you how to rush and think fast
Grew up in Chelsea (NY?) 8th Ave was becoming restaurant row. I was fortunate enough to meet a chef who was just opening a restaurant. And I forced myself to become a chef. I acquired skills by learning from others and working really hard.
How long did you work in the restaurant industry? I worked for 8.5 years at that restaurant
What advice would you give someone who wants to open a restaurant: Understand your idea and understand your cost. “Are we actually making money on this dish?”. Most chefs don’t understand recipe development
After the restaurant gig, I did a lot of freelance from writing to recipe development. I met a freelancer at the Food Network and we swapped jobs. I worked for the Food Network for 8.5 years and started with their first food network magazine
What’s the best way to meet freelancers?: There are networking specific events and alliances such as culinary alliances, women in restaurant tourism, media tourism has a lot of events as well. Staying in it and word of mouth is best.
Tips for recipe development: It’s extremely fast pace. 120 recipes per issue. Extremely rigourous testing. Pay attention to food trends and take inspiration anywhere
We want people to innovate and build confidence and inspire them to take more risks
My Food Job Rocks: The people. Not only my team, but the suppliers we work with and the customers we work with
What type of food trends and technologies are exciting you right now?: Food waste and trying to reduce waste in the kitchen
What are some initiatives Hello Fresh is doing for waste?: There isn’t really a waste component because everything is portioned very well. The beauty of meal kits
One thing in the food industry you’d like to know more about?: Sourcing, and the impact of where our food is coming from and who is it being fed to
Who inspired you to get into food?: My grandmother
What’s your favorite kitchen item?: Wooden spoon and zesters. I like very simple food tools. At hello fresh, all you need is a cutting board, a knife a pot, a pan, and a baking sheet
What’s your favorite food: Pizza. So much I built a pizza oven.
Do you have any advice for anyone who wants to go into the food industry?: Wear a bunch of different hats and find out what fits the best. There’s a lot of opportunity to failure.
How can we find you?:
Twitter: https://twitter.com/csidotifood
Instagram: https://www.instagram.com/csidotifood/
As you recall in episode 110, I interviewed at the intro to food science class in NCSU and had a blast. Now we continue with Dr. Gabriel Keith Harris’ story.
Like many, his path to food science was unconventional, though he’s always had an interest with food, he went through the dietetics path until someone said he was interested in food science!
Gabe’s main focus in the academic world is how food is processed through the gut.
So get ready for an exciting episode where you’ll learn all about coffee and chocolate, inflammation of the gut, and how you can be a perpetual learner.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Shownotes NCSU Interview
Marie Gibbons (spoiler)
Don Schaffner
Ben Chapman
When someone asks what you do for a living, what do you tell them?: I teach food science and nutrition scientice. I teach at the food science and bioprocessing department
Bioprocessing: pharmacy, brewery, fermentation, etc
Dr. John Sheppard
Cal Poly-My school is lumped into Nutrition, we are Food Science and Nutrition
Dr. Chris Albert – Dean at Missouri
Pharmaceuticals is bleeding into food science so we combine the two
Keith’s Area of expertise: What happens when you eat food, particularly plant foods. I get to study chocolate and coffee and see what’s in there.
Chocolate benefits: 1000s of years of anecdotal evidence that chocolate was a medicine.
Lewis and Clark
Coffee isn’t quite as extensive: Arab scholars and coffee houses might have spirred the enlightenment.
Prop 65: Coffee as a carcinogen
May prevent type 2 diabetes, or Parkinson’s. 3 cups a days
Study about not drinking something first thing in the mornings
Coffee Chocolate – Tierra Nueva
Chocolate Coffee
Raw Cacao
It’s no surprise that people are drinking cacao. This was its original intent
Steps it took to get to where you are today: I grew up with an interest in food and health. Then I joined the navy. In college, I did a bachelor’s of dietetics. I met a professor who moved to food science and he convinced me to go to IFT. The first people I met were NC State Graduate students. I went to the expo floor and ate everything
Food Toxicology – Dr. Steve Schwartz. He invited me to be a part of his lab at Ohio state.
Cancer center at Ohio State
Post-Doc: Center for disease control and prevention. Spent 3 years on how cells deal with inflammation.
Inflammatory: How do you feel inflamed?: It’s our body’s immune response like an injury, or sprain.
It does good, but can also do harm
Low-level inflammation in the gut: You probably can’t feel it. The signals that are produced might be damaging
Tenure process: The tenure process is the idea that you arrive as an assistant professor. You set up shop and your work shows that your work is vital. After 5 years, you make a giant packet that shows that you’re worthy to senior faculty. Then you get to Associate Professors.
You then have a board of professors from all schools evaluate you to get tenure.
Most important skill in the industry: The idea to always keep growing. When you graduate, you are not done. Treat your students to prepare themselves 5 years old. Things change so quickly in terms of how knowledge is communicated and how things work.
How do you convince students to learn beyond what’s expected?: Being enthusiastic really helps. Also bringing professionals to talk to students where all of the voices are saying the same thing to push students forward.
Why does hour food job rock: I get to give back to the people who taught me to be a great food scientist. I also get to eat my experiments. Food is right there and everyone eats
What type of food trends and technologies are really exciting to you?: Sustainability. An example is consuming insects will be the norm. Also Clean Meats and fermentation. Another trend is automation. Where are my students are going to work? The speed the food industry is automating is impressive.
The contrast to automation is artisan.
Hyperlocal production
Vegan trends vs meat trends
What is one thing in the food industry you’d like to know more about?: I’m really fascinated by engineering. Just watching these machines astounds me.
Fermentation: how to get these microbes to make something for you?
What do you think is the best way to learn more about it?: To visit as many food companies as possible. Watching how a large company vs a small company produces food.
In general, the food industry experts are quite gracious in sharing knowledge. In food science, there seems to be a desire or willingness to share information.
It's easier to be friends with people than enemies with people in the food industry
In my graduate years, I wish I could have networked with them in the food industry.
At the end of the class, we have students get dressed and be technically interviewed
Favorite book: the bible, For reading and rereading: The Hobbit. Kitchen Item: rubber spatula
Pancake culture: flatbreads, tortillas, naan
Bread and beer are a result of noticing things
Vanilla and chocolate fermentation is a bit tougher
Do you have any advice for anyone who wants to get into your industry: Go on more food tours to give people a sense of what to look for. You should also visit universities.
Where can we find you for advice: Through linkedin. Also via email. Contact me at gkharris@ncu.edu
Julie Wilson is a serial entrepreneur who’s started multiple businesses in the comfort of her home. As many know, this is the dream! You see it all the time on facebook and youtube, right?
Julie and I dispel the fictions on starting an online business and also talk about the best steps to start your own.
But more importantly, Julie is the marketing arm of FreshCheq, a really innovative software that allows restaurants to operate more safely and efficiently. FreshCheq can measure temperature logs, checklist staff tasks, and now recently, can monitor how much food a restaurant is wasting.
Learn from Julie’s experience the amazing opportunity in the online space.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Shownotes What do you do for a living?: I create businesses that solve problems. I love remote work because I’m not bound to anything
How did you get into the online business space?: I was reprimanded for going to my son’s game and realized it wasn’t worth it. I started my first business at 2006. I bought a foreclosure business and managed it remote. I sold my business then, started an online business
There are a lot of scams out there.
For someone who wants to start an online business: Do a lot of research and find a mentor
FreshCheq: Me and my 4 partners make up FreshCheq. Scott manages restaurants for 20 years. He noticed that recording food safety parameters in restaurants suck. So he digitized it.
What did they hire you on as in FreshCheq? The marketing arm of the business.
When you were on board, did you have an app?: it was an idea. Our co-founders are great coders
How did you build an app?: We did market research, found out what people wanted in the beginning, then they develop a wireframe, and then we start testing things as a team. It took a lot of communication. The first version was created in 6 months.
What questions have you asked to refine the app?: We ask our people a lot of questions and we almost have 400 restaurants under freshcheqs. Thanks to Scott’s network, we get really good feedback. Some questions are about accountability when people are busy. Our users said that they need text alerts
What do your customers see the results on your app?: We can see how they’re using the data such as food temperature logs. Owners can see immediately who does their texts.
Gamification: Using streaks (like snapchat)
Rollout of food waste logs: Restaurant owners will be able to log how much food they will waste
Ken Burgin
Why does your food job rock?: Every day, I make life easier for restaurant owners. With the new food waste rollout, it’s even better.
Notable people: Kristin Rainey – Food Acquisition for Google. She sources all the food at Google cafes. She focuses a lot of food waste and plant based diets
What products are really exciting you right now?: Making food careers cool (thanks!)
What is something you’d like to know more about: Food waste and plant-based diets.
Expo West
Daiya Ice Cream Popsicle – Coconut Based
Beyond Meat Sausage
Allysa Cowen – Living on live food
Raw Diet
Clean Meat by Paul Shapiro
Why did the FreshCheq team interest you?: I was really excited about FreshCheq’s mission. It solves a problem in all the fields I’m interested in.
How do you communicate remote work?:
We do an Uber Conference at least once a week. We can screen share
We also use Asana
We’ve been fortunate with the people we work with
What’s your favorite type of food?: Fondue
Do you have any advice for anyone who wants to start their own business?: Find a mentor and talk to someone that you trust.
What about your mentors?: Mine were serendipitous. People should ask to be mentored though.
My old boss did all sorts of crazy side hustles. I watched him and took notes. I kind of figured out a lot of things on my own, which is something I wouldn’t recommend.
What would you say to someone who has an idea but doesn’t know how to start: I don’t think it’s possible to research too much
Where can we find you for advice?: Julie@freshcheq.com. I’m very active on Linkedin.
Our goal for freshcheqs is to be involved in the food industry
This episode was recorded at Expo West! Shannon Gomes and I connected on linkedin and just decided to wing a podcast episode while I was there. We found a table early in the morning and just did an episode.
The world of Public Relations is something I’ve always been curious about. What do they do? How do they reach out to media outlets? These and many other questions are what I ask Shannon today.
So if you’re interested in public relations as a profession, be prepared for a crash course on the day in the life of one. Shannon’s 17 years plus of experience and knowing the in’s and out’s of the industry shines brightly in this interview.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes How do you feel about expo west?: I ran in here and found 5 people I knew. It’s just so cool to be here.
How do you navigate Expo West?: Expo West app… but carry a notebook too
The problem is that the booths you want to see are spread everywhere
What do you tell people in a sentence or less?; My job is to get clients in the press. At the end of the day, I’m a food storyteller.
Let’s talk about your company: I am an independent PR firm and live in California
In the agency, then in Williams Sonoma for 3 years. I really liked doing anything and represent who I want to represent
How do you go after clients?: I have goals on who to talk to. I have clients who I feel really strongly about. I reach out to them and use the power of linkedin
First have an in person coffee meeting
What makes you different?: I do everything from the intern to the executive. When clients hire me, they are getting me
How do you cold call?: You have to do your research and get to know the outlet
Can you give me an example of a session?: I craft 90 day plans. A 1 to two page word documents and add tactical and creative elements. Who are our targets and goals?
PR is a creative process and you just have to be very creative, unique. You’re pitching Ideas
“What are your dream outlets you’d want to be in?”
Wrong answers: Get me famous.
Right answers: I want to learn about you
Williams Sonoma Agrarian Line
We brought in these really cool makers and I had the media get to know these people
Harvest tour for my olive oil clients and have the master miller talk about olive oil
For towns: You don’t need to go into New York city to be on TV. You can do just as well as you target cities.
Birmingham Alabama. Tons of food outlets over there and people are moving from NYC there. There are a ton of magazines there
What is the most important skill you need for your job?: Be personable, authentic, be good at human relationship
Why Does Your Food job Rock?: I get to tell the stories of farmers
Trends and Technology: Rise and interest in Probiotics. I represented Farmhouse Culture and learned all about it there.
Proteins
Back to the basics
@goodfoodgomes Instagram account #kidsinthekitchen
My kids love Late July and there are brands like that.
Simply Fuel – probiotics
Bar in a bag
Customization
Just Date Syrup – Mejoule date syrup
What is the biggest challenge the food industry needs to face?: Rising above the marketplace noise. How do you rise above the competition? Best is storytelling.
Earned Media
Paid Media
Advertising
Instagram
Tip: Respond to people and respond quickly
What is something in the food industry you’d like to know more about?: The distribution channels and how things are packaged. These are the challenges my clients face. I come in when everything is developed
Who inspired you to get into food?: I was born in Sonoma County and it was all about food and wine
What’s your favorite quote, book or kitchen item?: Find something you are passionate about and keep on doing it
Was there any time where you didn’t feel passionate?: I used to be in tech PR and learned about tech storage. Not really passionate about it, but learned a lot about it
Storage World magazine
Natural Bay Area not Natural San Francisco
Brooklyn Food Stuff
Nashville Tennessee and New Orelans are the new foodie cities
What’s the best thing you ever ate?: A lot of food comes from Nostalgia
Any advice for anyone who wants to go into the public relations industry: Talk to people. You gotta learn the ropes
What would you want colleges to do to make people smarter?: bring in the people who are doing the work in the food world. One person might be inspired
Shannon@goodfoodpr.com @goodfoodgomes. Let’s connect!
Win Jessica's book by clicking this link, and in the comments, say you were from My Food Job Rocks!<<< I met Jessica at IFT17 in Chicago at the Emerging Leader’s Network, a really cool, special seminar where IFT teaches up and coming food professionals how to be leaders. Jessica and I were in the same group, and it was awesome, because we did a podcast before we met live.
For context, look at episode 28 where you can learn more about Jessica
We decided to do this episode a year later for two reasons. One, I think it’s fitting to have this episode launch right after my talk with thefoodtechclub about their website, as Jessica is living proof that you can be a food scientist and a food blog Rockstar at the same time. Another reason is to talk about Jessica’s new book, Easy Culinary Science for Better Cooking.
This episode is all about what happens when you go the long game on your side projects. We talk about how Jessica was able to build an app and get a cook book deal, and the value of investing yourself.
No ads this time, this one’s a freebie.
Show Notes Return guests on the show
ELN – Emerging Leader’s Network at IFT17
Why you should do ELN
IFT is putting resources to improve young leadership. Not only does it improve network, but it also improves emotional and social intelligence
Jessica, what was your favorite part of the emerging leader’s network?: I liked when the top dogs of IFT came in and talked about their journey and talked about how they did it
The Power of Networking
Who do you know? Who knows you? Are you in the conversation? Join their teams and committiees
How was last year?: Had a baby girl, just turning 7 months and is starting to eat solid food
How do you feed your kid?: It’s an emotional decision. You always have to think: Is this a safer choice?. Feed your kid vegetables first and then get them to eat sweets.
Jessica launched an app recently https://www.jessicagavin.com/app-announcement/
How did you create an app?
I was approached to make an app
Side Chef – 4000 recipies and partners who contribute
Side Chef wanted to create a more connected kitchen
Independently, if you made an app on your own, it’s a ton of work. Because SideChef already had the infrastructure, it wasn’t that bad.
The app is not a huge time commitment, so I enjoy doing this
How did you make a cook book?
Let’s start with the website.
I finished culinary school thanks to work, but I wanted to scratch my creative itch
Page Street Publishing – Boutique Publishing house
MacMillan – The bigger publishing house
My editor found me on Pinterest. She was looking for recipes and found me.
I did my due diligence in marketing. And posted a lot. You have to put effort in this. When you take this step, the right people will find you. Distributing and marketing is super important.
You can pitch or contact a house
Table of contents and then a paragraph about each chapter
You need an advanced to get ingredients and get ready
The advanced is nice, but nothing to quit your job about
Really important: A cook book is not about the money. It’s about growing my brand
Money is never the main factor for side projects. It’s a motivating factor, though
If you’re waking up every day energized about what you do, you found something
Japan tinfoil polishing
How did you template the book?: The publishers have a plug and chug program. We also discuss design quite regularly.
How did you approach this cookbook?: This book is your mini culinary school
Fish Katsu with Asian Slaw
Food fact: Rice flour has no gluten so you get a lighter, flaky, crust compared to wheat flour
The food facts are very flexible and transferable
The people who like culinary science are already in discussion for me and they love it
How are you promoting the book?: It’s hard because I’m getting back to work and have a family.
How did you get your endorsements?: The people you meet and talk to will be with you for life. Networking is important. The endorsements I got was because I gave them something they want.
Your credentials matters
Martin Yan
J Kenji Alt-Lopez – hard to reach him, but I actually was able to reach him because our missions aligned
The Food Lab
Jet Tila – Found out he was in LA. Since we were with the same publishing company, I asked if he could endorse and he was happy to.
The endorsement process is hard, but brings a ton of value to the book
Nathan Myhrvold– modernist cuisine
John-George Vanderiten – Knew him because of the app
Endorsements who didn’t make it: Harold McGee didn’t have the time to endorsement but he gave him his blessing. After Jessica launched her book, she offered Harold the book and he send to send it to him!
How has blogging helped you become a better food scientist?: I understand the consumer better now. With the platform, I get this invaluable insights to help consumers faster.
For Adam: I get this consumer focused point of view that helps me develop innovative products that make more sense.
What’s next for Jessica?: I actually just took my first acting class. Video has become much more prioritized. How can I entertain on video? There’s a lot of things when it comes to the nuances in video
Any advice to start something like you and I did?: What’s your beat? Find something that motivates you. There are a ton of resources on the internet
Also, invest in yourself. I maintain my certifications like RCA and CFS.
Treat this like a business, you’ll form a team, and you need to know your target audience.
What is your target audience?: Females who are kind of like me. They want a quick, healthy, flavorful meals. Also millennials and older couples who take cooking a bit more seriously
Do not be afraid to invest. Go to this conference and buy this equipment
Episode 120
If you spend money to improve your skills, you can’t take away your skills
How to win Jessica’s book: Blog post on Monday. Leave a comment on the site saying you came from My Food Job Rocks!
Today I help Debomitra Dey and Soniya Katekar design their website through a conference call. I’ve done this before, but I wanted to post this up so eventually, if you would like to create a blog, or Instagram account, or podcast, you can use this as a way to motivate you, or at least see how I get motivated to do things.
In this episode, I drill down on the purpose on how I structure my website, and then talk about how committed you want this to be. More importantly, what are the steps and processes you need to focus on to go all out?
I hope this episode will inspire you to create your own platform! Like Debomitra and Soniya, I’m always happy to chat with people who are trying out ways to educate people on science. After all, we are all in this together.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes The Food Tech Club
Soniya Katekar - Pretzel Baron Food Safety Manager
Debomitra Dey - Equinox Lab Sensory Analyst
Did you know: In India, if you tell anyone in Food Science, people think it’s cookingMindset: Treat this like a job, the only way you will make an impact is to post every day
Website: You should focus on a way to have your reader “binge watch” your content
Use bought wordpress themes for a template to get things up and running
Spending money on things because it’s an investment
SEO is ok, but consistent content is better
Example of a good website: Mr. Money Mustache
Website Tips
Home Tab
About Section
Articles or other media
Contact Tab
Social Media Tab
Right side of the column is to have: recent or best posts. Category list, banners to buy products
Should you tag your posts on your website? I do tags on profession or category
Gather people’s emails because it’s much better in the long run to collect emails
How to get social media tracking: Yea just post anything, often
Books on Social media (Gary Vaynerchuk)
Crush It
Crushing It
Jab Jab Jab Right Hook
You should think about money when you make an online platform because you will be striving for value. This is a very hard thing to grasp.
On guest blogging
You should invite guest bloggers after you have a bunch of articles under your belt. Guest articles will help bring their audience over to your area
On Linkedin posting
Just test things out on social media until you find something that ticks
On communicating to people about food scientist
Talk big about food scientists. Don’t talk daily life. It’s too boring. Talk about how to feed the world through food. You have to take three steps back.
Anyone can read a term paper, nobody reads textbooks, but people read stories
On getting traction
Post every single day
Notable food influencers mentioned
Meg and Cat
Katie Jones
I’m sure you've heard a lot about Tyson Foods investing in a lot of cutting edge companies. Beyond Meat, Memphis Meats, and Tovala to name a few.
I wanted to get to the bottom of this, so I asked Tom Mastrobuoni to talk about the reasons why Tyson is putting a stake into these companies.
His answer surprised me. To get ahead and be truly innovative, Tyson knows that it has to be invested in these up and coming companies.
I learned the complexities of why it’s a win-win situation for companies to partner with Tyson. For one, Tyson has a vast array of resources to help any food company out. The new food companies just have to innovative.
One of the most valuable things in the interview is talking with Tom about the newest trends. Because Tom is at the cutting edge of the industry, I asked for his opinion on plant-based foods, clean meat, artificial intelligence, and blockchain, among others.
If you want to know the hottest and most game changing food technologies, this is the episode you should listen to. I hope it inspires you to think big!
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes Michael Wolfe, The Spoon
Fancy Food Show
Do you have any airplane tips?: Nope! The aisle seat is better than middle sitting
When someone asks what you do for a living, what do you do?: We run the venture arm of Tyson foods and we’re reinventing Tyson Foods
What caused this?: We saw a shift in consumer demands and we needed to keep up.
Tyson is 80 years old
We’re a 2500 team with 100 location
We not only do meat, but preprared foods
2nd largest producer of tortillas
Tyson Ventures, a subsidiary: Focus on two things, sustainability and the internet of food
Reese Schroder: Expert at Corporate Venturing
Justin Whitmore: Executive VP of corporate strategy
Chief Financial Officer: What does that mean? Well, technically, I’ve extended the role. I’m CFO+ now. Even though I still have to do financials, I love to work closely and source new ideas.
Was being a CFO+ a requirement or a passion?: A passion. You have to work with people and connect with people, and understand their story.
What is the misconception you like to dispel about Tyson?: If we invest in a company, that doesn’t mean we’re shifting completely to this. Tyson is big, we need to think how to handle disruption, so we look down the road in 5 to 10 years. We’re not shifting, we’re exploring
In a theory point of view, investing in “competitors” is easy, executing it is super hard. The top leadership must be on board.
Corporate Venture can be a force multiplier
Tyson petfood
Tyson tannery business (leather)
When we approach a company, we don’t want to acquire it, but we want to be around it
Describe the Steps to get to where you are today: Villanova University in Public Accounting
Worked in New York around the big accounting firms, ended up creating own firm
Opportunity for Tyson came up, everyone eats and I’m having a lot of fun.
Tyson isn’t about making a profit or sucking up IP, we want to add value to companies and we have the resources
How do you get to Tom’s level?: Do deals. Get a degree in accounting or financing. If you audit them, you can do it
How did you apply for the job?: I applied for this job at an online job board
Advanced Venture Partners
Augusta Columbia Capital
Good reputations are hard earned, they give the bad ones for free
How do you find your deals?: Mainly our two pillars. Sustainability: Either alternative proteins or food waste fits in these pillars. Internet of Food: Disruptive marketing techniques, factory monitoring, enhancement of sustainability
Perfect Day
Tovalo
Foodbytes
How do you pitch an idea?: We find them, and they find us. But, we also look for competitors in that space and see who disrupts them.
How to find competitors: Pitchbook, google, etc. We find competitors who are doing things more quietly, more thoughtfully, etc.
How does interacting a deal work?: We usually email you with info about Tyson Ventures. 98% of the time, the company is super excited. We then have a 60-90 minute interview with a Subject Matter Expert at Tyson to grill the company. The results can range from pilot to non-investment collaborations. We want to add value to day one.
Tyson is doing this so intimately because Tyson is a people business. We invest in the network. We make those warm introductions for them and it builds the network.
Why Does Your Food job Rock?: Global Corporate Summit in California, my boss said I have a really cool job. I have the opportunity to change Tyson and I’m empowered to do so
What is the most prominent or popular place for food companies?
There are so many emerging ecosystems
1871
Plug and Play
Chicagoland Food and Beverage
The Hatchery, Chicago
There’s so many and we don’t have the time to go to them
Tyson Innovation Lab
Let’s talk trends and technologies Plant Based Meat: On the board for Beyond Meat. Because they are targeting a bigger target market, and they have crisp distributions, this made sense. This is proof that this is not going away any time soon
Clean Meat: Commercilization is up for grabs, I predict that once someone gets ahead, they will buy up their competitors. Really interesting space, we’d love to talk to people and give them resources.
Poultry Science at the University of Arkansas. Though a long way away, we still need to know how to market it. We think food deserts and emerging nations would be the best avenue
Complex=Expensive
Internet of Things (for Food): Tovala, for example. Direct to Consumer is not a familiar angle for us. In Michael Wolfe’s podcast, you mentioned that you can get data from consumers really fast. Data is king for a consumer product. It’s changed so fast. Before, I had to write a letter to an airline. Now I can send an email and get my rewards points 30 seconds later. By investing in Tovala, we can get so much data on what they like and what didn’t they like.
Uber is like hitchhiking on your phone.
Tovala has their own forum where they can troubleshoot and innovate.
We brought Tovala and Beyond Meat to our R+D Lab and asked how we can partner up.
Blockchain: We have had meetings on blockchain to have more meetings about blockchain. We’ve announced IBM and Walmart partnerships. Most blockchain companies are hyper-focused
SOX Compliance
Someone has to be the certifying body for blockchain
Artificial Intelligence, AR, VR: Safety AR VR might help with making the factory more safer
We are looking into robotics and exoskeletons. Also market research is important.
Upward Academy
In all aspects, AI, AR, VR best in safety for the workers.
Food Desserts: We’re working on making food cheaper and more affordable. The challenge is that doing this is a triple bottom line issue with profits. We want more community leaders to tell us how we can help. This is important.
Do you have any advice for anyone to tackle something big?: Have the passion for it. Any time you do something big, it’ll be hard. Understand their perspective, why they’ll say no, and get them to yes.
Books: Good to Great
Where can we find you?: LinkedIn. Please make your profile open. I’m on twitter. Google Tyson Ventures that you can submit a form.
Fred Hart contacted me after listening to my interview with Hugh Thomas and was so inspired by it, he contacted me to be on the show. Fred’s pretty legit, he’s been a speaker for Expo West, has an awesomely inspiring team, and the dude just oozes passion.
We talk a lot about the power of branding, and the nuances it really takes to make a brand stand out. We don’t only say the power of say, words, but the power of color, the power of being different, and small design tweaks to make it stand out.
Other big topics are about my favorite topic, how to be more creative, why Boulder has such a powerful natural food community and the beauty of being obsessed with your work.
Fred also was generous to share his expo west experience. Attached is his team's massive photo collection of the expo.
And his article about it!
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes How did you meet Hugh Thomas: Through BevNet.
How did you meet Alex Oesterle: I’m in Boulder and he’s in Denver
How did we all meet each other?: We’re obsessed
When someone asks what you do for a living, what do you tell them?: I build food brands.
I work at a creative agency, with 16 people, We work exclusively with the food and beverage company and work on packaging and brand consulting
How do you prepare to brand?: Holy trinity: Client, Category, Consumer
Client: Who’s the client?
Category: For example, water is a commodity but can be branded to anything
go to 14 food and beverage trade shows
If it doesn’t resonate with the consumer
Scenario, what’s more important, more claims or fewer claims?: If I throw you 6 tennis ball at once, you’ll probably not catch any of them. But throwing one is easy to catch. We want you to catch one. However, claims can be used abundantly
People don’t read, but they recognize.
Romancing the brand: Sprite: Hip hop Artists are like Sprites. Cool, icy or crisp.
Bobo’s Oat Bars: Beyond being an oat bar, what makes this product unique?: The bar is named after her own daughter. Coffee shops exude this too so we sell Bobo’s at coffee shop
Creativity is so subjective that there’s only variying degrees of wrong
Is creativity a muscle?: I do, and I think that as kids we’re the most creative and we lose creativity though most people can build it up
How do you train creativity: I break down creative pieces like documentaries and see how I can make it
How Adam gets creative: I argue with different people and that’s a good thing.
How do you
Do people come to you or you go to them?: Clients come to us either through referrals or trade shows. Entrepreneurs who talk to us just get it and want to go forward. At the end of the day, it’s about sharing a vision. If you don’t want to have a beer with them, you shouldn’t be working with them.
Did you join Interact in the beginning?: I left San Francisco 2.5 years ago to grow Interact from 3 people to 16 people. We went to their own branding
Describe the steps it took to get to where you are today: In college, I didn’t party too much, but I loved the design. For design, do what you love, and the money will follow if you work hard enough.
Food and Beverage Industry: Food and beverage is probably the most stimulating and captivating industry because it’s competitive design. No other industry competes with each other for the “share of stomach”. I have to interrupt a consumer’s shopping behavior.
Interview with Alex Oesterle
What catches your eye in grocery store?: People don’t read, they recognize. For example, Coke is red, Tiffany is teal. Color is huge. Brand identity is huge. For example, Monster Energy Monster claw. Shape too. For example, Voss water bottle. Method cleaning. The tear drop bottle.
A lot of natural categories are switching to bright color. You should always challenge your catrgory, but not your consumer. We’d have to find different ways to see if the color is different, but effective
Goodbelly – did not want to do white. They owned black and black is the color of efficacy.
Color Psychology: We don’t adhere to it a lot because if everyone did it, everything would be red. You have to keep in mind the context of the brand
How do you become more innovative?: It takes a willingness and a confidentness to take a leap of faith. Tension leads to attention. If I describe a cookie, it can’t be just any cookie. It has to be unique.
Do you guys use small tests to show tension?: Depends. Small brands trust their gut. Big brands is a bit harder. For big brands, you have to maintain equity and give a breathe of fresh air.
On buyouts: You have the chobani’s and KINDs of the word where they maintain their independence. The small companies can innovate, the big food has the power of scale. As long as big food leaves their acquisition alone, then it becomes beneficial.
Annie’s Foods
RX Bar
Justin’s Nut Butter
Independence is something that big food recognizes is really important.
What kind of food trends and tech is really exciting you right now?: Cannabinoids. We’re in the heart of it in Colorado. Adaptogens are popping up too. Rebel Coffee is doing something.
Ashwagandha
Holy Basil
About Cannabis and CBD: No market leader just yet. No one has necessarily been adding it directly to food.
Is it legal?: It’s in this weird gray space.
The biggest challenge the food industry has to face?: Better defining sustainability. It could be privatized, not heavily regulated, but it can be.
Rotten documentary: It exposes the darker side.
Boulder Colorado: Has a history of natural food. For example, White Wave Foods. Celestial Seasonings was founded here, a lot of outdoors
Naturally Boulder
Naturally San Francisco/Naturally Bay Area
What is the one thing in the food industry you’d like to know more about?: The supply chain. How does it all work.
Saffron Brands
Chobani
Was there a brand that inspired you to get into food?: Monster Energy Drinks. You can add so much to improve a food brand. Most people think that logos are word-based, but they are actually pictoral.
Alex Oesterle’s interview with Brandon Roten and Wendy’s
Some brands don’t want to be the best and use it as their advantage
CEO of Taco Bell moves to Chipotle
Even though Chipotle is taking a beating, it still has a strong brand integrity. If this CEO can activate that, it will work
Missy Schaaphok Episode
Kardashians tweet about Snapchat
Do you have any advice for anyone who wants to go into your industry?: The creative industry is very blue collar. You need to let your obsession drive what you do.
What’s your favorite interview question to ask?: If they were a crayon what would you be?
Adam’s answer: Dark Blue
Describe it to a blind person: Right before the sunset, that is dark blue.
What do you think colleges should teach more of?: Soft skills
Do you have any advice for speaking gigs?: Having something to say. Don’t talk about yourself but just share knowledge
Keep doing some work. Post and talk on forums and blogposts. That’s how you build rapport
John Kraven
Where can we find you for advice?: Interact boulder Instagram. Fred@interactboulder.com
Sebastien messaged me on linkedin and said he was impressed by his work. Being the snoop that I am, I checked out his profile and found he was a food photographer!
Hmmmm I never had a food photographer on the show….
I decided to interview Sebastien to understand the art of photography and what I got out of it was an interview about the amazing feeling interviewing creative people.
Sebastien isn’t just a photographer, I would say he is a sort of historian. He not only takes food photos, but also interviews and documents the works of chefs, hunters, anyone in the food industry really.
If you like photography as a hobby, Sebastien gives some great tips not only in a professional sense like what equipment to use, but also how to up your Instagram game. He also talks about the struggles of being a photography student in college and described the experience of making his family’s lobster bisque.
About Sébastien Born into a culinary household and raised in some of the finest kitchens, Sébastien’s passion for food and hospitality runs throughout his veins. Somehow, convinced by his mother to never become a chef, Sébastien’s curiosity and creativity lead him to pursue another artistic discipline – Photography. Later marrying his love for the photographic medium with gastronomy, he quickly found his way back into the kitchen. Today, he utilizes his industry knowledge, kitchen mentality and artistic talent to create stories and visual content for clients around the world.
Food | Place | Identity – a compilation of Sébastien’s photo essays, brings awareness to the significant rolls food & cooking have in societies and cultures. From small-town chefs and local farmers, to Three Star Michelin establishments, Sébastien travels the world to capture and tell the stories of the people who feed us.
Photo essays from the Food | Place | Identity platform have been published by international publications since its debut in 2014.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes What do you tell people you do?: I’m a culinary photographer
Anyone can be a food photographer, right?: I get this a lot
I just make food look pretty. Through a lense and through the light. Other people make the food look pretty.
Do you have a studio?: I freelance and I have an agent
Can you give me your thought process when taking a picture?: I do both studio and documentary work. I do an interview process, I spend the day with them and capture what comes and find vantage points.
What equipment do you use?: Cameras and lights. I use a 5D Mark 2 Canon and I have a variety of Lenses. Gloss is what sets an image apart. For light, I use Speedatrons. Old but does the job. I shoot off of capture one when I take a photo and I use photoshop to edit them
How to take better Instagram photos: Use natural lighting, find a window, play with composition
Can you describe the steps to get to where you are today?: I went to university to study photography. My friend told me to shoot food because my family was so into food anyways. The classes I took reflected that I’m good with taking pictures of food. I started look at food from a philosophical and cultural perspective which gave my work depth.
A lot of us underestimated get a job. I got an assistantship 4 months out of college. Even though he was a fashion photographer, there were similar principles. My rep officially took me on after that as an artist.
How did people notice you?: I assisted the photographer on volunteer shoots in the past. The first shoot is for volunteering to see if it was even worth the work. I just kept in touch with him and developed a relationship. Be a really good assistant and keep hustling a portfolio and small gigs.
What do you think is the most important skill you need for a Photographer?: Work on your concept and how you develop concepts. Try to be inspired and keep on being creative.
How do you get inspired and creative?: Keep on researching and being aware of what you do. Talk to chefs, read everything. Food philosophy, food science, anything. Being involved in your industry and being passionate about it. There’s a great community in the food industry and we can push our industry forward.
Why does your food job rock?: Other than playing with food, I get to meet some awesome people. Being able to talk to so many like-minded people is just an amazing experience.
How do you develop your documentary work?: It was an offshoot to understand food and identity. It wasn’t just about food, but also the people and how food shapes their identity
I recently documented a hunt
What have you noticed to be the most interesting thing about people working for food: They’re all the same yet different. Chefs are crazy in the way. It takes a certain kind of people and it takes over their lives which is a good thing.
At the end of the day, food is an act of love and it’s the central point of
Creatives talk the same language and from a creative standpoint
What would be a dream project?: If I could travel the world and document everything about it, I would love that.
What is something in the food industry you’d like to know more about?: Food sciences, food history and how it shapes cultures. You can’t learn enough about it.
Do you have any book recommendations for food people?: Michael Pollan’s Omnivore’s Dilemma. The Raw and the Cooked by Claude Lévi-Strauss One of the important books to read as a foodie. He kind of breaks down recipe writing and when to cook. It’s still very relevant to what food is.
Sapiens by Yuval Noah Harris
Clean Meat by Paul Shapiro
Favorite Quote: Luck is a matter of Preparation Meets Opportunity
Favorite Kitchen Item: Spoon, a tasting spoon. We use it all the time. It’s the litmus test of food
Favorite food: Homemade Lobster Bisque. The process of making it with family and having a specific flavor to it. Every time I have it, it’s been with people I love.
Is there any advice you’d tell aspiring chefs?: Assess how passionate and how much you care about food before you get into it. It’s a very tough profession. There are a lot of small industry issues that young aspiring chefs don’t pay attention to. This might apply to all creative professions.
If you were to tell yourself something valuable in the beginning of what you know now, what would it be?: Really talk things through with the subject that’s involved. Get to know the person a lot better.
Where can we find you?: I’m traveling quite a bit. Online is best. Instagram: @sduboisd . I’m also in Toronto. www.duboisdidcock.com
What was your annoying pet peeve on Instagram?: Crazy food fads like unicorn food and weird colored grilled cheese. Social pandering.
This is my take on an entrepreneur interview. Most if not all of the questions are free form in some way so this was an…interesting episode. It takes a while for Keenan and I to warm up, to get on each other’s wavelength, but you’ll get some amazing dialog at the end of the episode.
Originally supposed to be an episode about ethics, this became an episode about people. How do you find good people, what makes people tick, what makes them do good things, or bad things. Perhaps that’s the most important thing in entrepreneurship.
Keenan does not hold back in this interviews and is a fiery and loud guest. He will bring some very controversial views. I ask you just listen.
This is the end of our Northeastern Lecture Series. Next week we’ll be going back to our 1 episode a week format every Monday. See you next week!
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
What is your definition of a startup?: A project with zero funding and zero operations. It grows from zero to something.
What industries have you been in?: Sports, education, men’s grooming
What are the common theme for starting buisnesses?: An MBA will give you a perfect process using imperfect people. However, in my opinion, perfect people make an imperfect process work. If I have good people, it will work and be successful How do you hire people?: Talk to people you want to promote.
Do you have an interview question that you find useful to vet people?: Not really. Find what people are passionate of.
What do you think makes a person Ethical?: Clarity, Accountability, Vulnerable, we’ve all been let down, so we know what it looks like.
Have you been in an unethical situation?: I’ve worked for some major brands, the whole system is unethical.
What drives someone to be unethical?: Risk is based off of unpredictability, threat and fear. You have a decision to make not based on chance or likelihood based on threat or fear.
How do you mitigate risk?: I’m more of a gambler. But still there’s a way I can migitate in the large term
Why I started entrepreneurship: The risk aspect of entrepenuership because I defined what the risk was.
Can you describe a favorite failure?: I started a sports agency. I saved $100k and gotten another $60k injection. Once it started losing money, I invested my 401k. When you’re an entrepreneur, you’ll risk a lot to achieve success.
When did you have to let the project go?: I had near $168 dollars left to my name. I was at a dead end. No where left to go.
How did you bounce back?: I applied for a craigslist job at an education startup. They’re looking for a college admissions startup. I didn’t have the street creds but I got the job. I worked my way up through contracts and I eventually took over the company.
A friend of mine wants an R+D job but has quality experience. How can he get the R+D job?: I want to see work ethic. Were you promoted? Do you have experience in other sectors? You need to be well-rounded. Generally, that breeds self-confidence
Should you work harder or work smarter?: People want to see you sweat. But you eventually find techniques that limit wasted motion. You’ve perfected the technique. People say practice makes perfect but if you practice mistakes, you’ll only make mistakes
Books, Quotes, or Heroes: Humility is not about thinking less about yourself, but thinking about yourself less. I’m my biggest fan. I had to become my biggest fan. You’ll never have a more fair fight than the person in the mirror
Dying a second time: How to not be forgotten
How can we find out more about you?: Find him here
How did you find Darin?: We were classmates but I found him different yet cool with.
As you’ve heard in episode 112 with Todd Barr and 114 with David Mahoney, Analytics becomes an ever powerful technology to save the world.
Yet the subject is pretty dense and hard to grasp. In most cases, it requires coding.
I bring Uwe Hohgrawe on the show to talk a bit more about analytics and his answers surprised me.
It’s actually better to be a subject matter expert first and then dive into the analytics more than anything else.
So this interview is much more about why Analytics is something you might need to invest in the future, especially if you want to make big changes in the food industry.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Shownotes
What do you tell people in a sentence or less?: I’m working for one of the most prestigious universities in the united states and I lead analytics
The history of analytics
Florence Nightengale was a Nurse/ first female statistician. Identified areas where soliders died more than other areas. It was more from diseases than wounds.
Who else sues big data: Jeff Bezos. Sold books online but used Big Data to beautifully shape amazon’s philosophy
“What is good for the customer is in the end, good for amazon”
Different parts of analytics are outsourced: for example, you can buy data and buy visualization services.
Analytics tools:
Dope
Sequel
R
Python
Spark
Is there anything that you’d like to dispel today?: I completely understand that people are scared of data. Even though we gather a ton of data, it’s for artificial intelligence. We use this to find new knowledge.
Clean Meat – Paul Sharpiro’s book
The best professionals in analytics are those who have the best knowledge about the domain. I started in the pharmaceutical business. I then became a social scientist and got into analytics, which helped me in the pharmaceutical industry. I was in charge of global analytics from Johnson and Johnson.
What appealed you about North Eastern?: We incorporate real world data in NorthEastern. The students are also all around the world and I love it.
Why do you love what you do?: I get feedback from students that are impactful. I love it when students get it.
How can what you do, feed the world?: If we are able to have people buy stuff and control traffic, we should be able to identify hunger and find ways to feed people using analytics.
How has science evolved?: When I started college, I used a dial telephone. We’re going faster and faster but the core remains the same. We have to deliver quality and answer the question
What are your thoughts on Artificial Intelligence?: If it saves time and makes you more innovative, it’s worth it.
Any advice for anyone in the food industry?: Know what you like to do. Talk to experts and get informed. For analytics, know math, statistics, some tools. Machine learning, predictive elements
Where can we find you for advice?: Northeastern website
Can you patent your grandma’s cookies? No, but it can be a trade secret.
David works as a lawyer at a really cool company that you’ve probably never heard of: Indigo Ag. From what I've gathered, the company uses data and analytics to find the optimal place to grow plants all around the world.
David’s path to being a lawyer was unconventional but synergizes very well with what he was passionate about. He was a scientist first, but was so good at arguing and logic, that he was recommended to be a lawyer. In the end, he was able to combine his love of science with his practice of law.
A big portion of the podcast involves us talking about the difference between a trade secret, a patent and a copyright. Things that are confusing and there’s a lot of gray area, but it’s nice to know.
I recall in this interview, I had a cold so I might sound a bit clogged up and congested. Expect some loud coughs.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes Dave is an expert in intellectual property who deals with patents
When someone asks what you do for a living, what do you do for a sentence or less?; I’m an attorney. Or I work in a corporate setting protecting and licensing the technology. To average joes, I just say I work for technology companies.
The perception on attorney’s: Like the 12am commercials on TV.
Where do you work?: Indigo Ag Inc. Locations in Massachusets, Memphis, Tennesse, Brazil, Argentina
Indigo Agriculture: Harness the microbiome technology for seeds and plants for the benefit of augmenting crop yields.
The theory is that the microbiome in the soil will optimize growth in plants like drought tolerance, pesticide resistance, and other factors. These are all naturally occurring, non-GMO programs. We find what is out there in the environment that would benefit the growth of these plants.
The hard part is finding the symbiome plant/fungi helping the plant grow.
Partner’s program: will work with farmers and will guarantee paying a premium for their crops. This is due to the quality being better than what might be there otherwise.
What’s the difference between intellectual property (IP) and patents? IP is the umbrella, patents include that.
The IP umbrella: Patents, copyright, trademarks, and trade secrets
Trademark: Partially bitten apple in the back of your laptop. It’s a well valued.
Copyrights: Due to the rapid pace of technology, most software companies go this route. Doing anything is also copyrighting
Trade Secrets: Recipes and formulations. You can protect it indefinitely as long as you keep it a secret. This is what the food industry does
Patents: Public. Limited process time. The limit is about 20 years
The most common, known way is the music industry. Everytime a song plays, they are charged a royalty fee.
Penalties: If you find out KFC’s secret recipe, could you copy it?: They need to use reasonable measures. For example. If you are an employee and you steal a formula, you can be sued.
If you sign an NDA or any employee confidentiality, you can get penalized for stealing.
There is not an enforcement for fighting for a trade secret
How did you get to where you are today?: I thought I was going to be a scientist but I found out that law would be the best path for me because I can argue really well. My score at the GRE told me I should work on the LSAT.
Human Genome Project – David found many gray areas with the Human Genome Project in regaurds to law and it was the perfect intersection between science and law. My first job a laywer at a company that was searching genetic sequences automatically.
Can you patent genes?: It’s really hard to patent genes. You have to know everything about the gene/microbe
What do you think is the most important skill you need for your job?: Wisdom. Which comes from experience.
Why does your food Job Rock: It rocks because they are trying to do something no one has done in the food industry.
Why is what you do important for the global food supply?: 2 reasons. This technology is capable to use the unnoticed land to grow crops and would notify people to not hard vital areas that can grow crops.
How will the future change be impacted in what you do?: Hopefully, we can impact agriculture that uses natural substances to make yields more robust. We can get rid of chemicals doing this.
How has technology helped in what you do?: It allows us to screen tons of data really fast.
How will artificial intelligence change food and agriculture careers?: it will benefit and change it. Artificial Intelligence will allow better prediction for physical microbiomes and research purposes.
What is one significant example of what you do will benefit the world?: Things are built upon other things and we need to know how to access this technology. To truly improve technology, we need to collaborate but have agreements in place.
Do you have any advice for anyone who wants to go into your field?: I don’t know if this is a field for everybody. In all seriousness, whatever field you go into you need to really believe in it. What I enjoy in my job is that I get to see stages in biology that is applicable to food and agriculture. We take for granted the ability to go to stores and buy great quality food no matter where we are.
People don’t even think about where food comes from anymore.
Do you think there will be more diversity in the world or less?: If we’re able to be productive and more mindful, then yes, I think we can.
If you’re in the non-profit space, what do you have to do to jump through the hoops and get funded on your project that will help your community? This is the question I asked Ted Johnson today.
Ted leads an incubator that helps push these projects to get funded and we go through multiple scenarios on how to get community projects funded.
This includes things I’ve never known. Some examples include ethnic based sororities and fraternities, kickstarters and go-fund-me’s.
Other topics we talk about that are super interesting is the complexities of Food Deserts and the power of writing. We really stress the importance that everyone should learn to write and the best way to do it? Start a blog!
About Ted Theodore R. Johnson is a senior fellow at the Brennan Center for Justice. Prior to joining the Brennan Center, Dr. Johnson was a national fellow at the New America Foundation, where he undertook projects on black voting behavior and the role of national solidarity in addressing racial inequality. Previously, he was a Commander in the United States Navy and, most recently, a research manager at Deloitte.
You can read more about Ted here.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes What do you tell people in a sentence or less: I study racial disparities and the implications those disparities have on public policy
What do you do in the food realm?: There’s tons of data showing that communicates with less access to food have less access to healthy food. It’s hard to get a fresh piece of fruit in a food desert
Food Desert: A geographic area where there is no access to fruit and evegtables. Healthy foods are not accessable. They form because grocery stores don’t find it economical to set up in poor neighborhoods
How do you prevent food deserts?: The federal government has to get involved and the solution might be to give grants to innovative projects
Urban Gardening
Uber, Lyft, Airbnb: Sharing Economy
How do people get funding for their projects?: there are a lot of places that want to invest in solutions
Idea: Combining free breakfast and food trucks. This removes the pain point for kids on free lunch can get food right at their house and remove the stigma of free lunch.
How to Get Funding
Angel Investment and Community Crowdfunding helps a ton
Black Fraternities and Sororities are actually one of the best ways to get funding as they are lifelong community activists
Every culture has their way of giving back to the community. For example, Hispanics send money back to their homeland. Hispanic and South East Asians can pool community resources extremely well.
Ted, what role do you play in this?: I’m at the federal level. I identify problems and find solutions and find the natural fit for the agency or policy maker. I put the human element in. I try to close the wage gap.
Is that hard?: Super hard. It’s because of the politics. The decision makers think “how does this benefit me?”
Can you describe the steps it took to get you where you are today?: Math major, ended up in the Navy in cyber security. Was a whitehouse fellow. During that time, I saw a lot of disparities in the black community so I focused the rest of my career on that. I spent my last few years in service getting my PhD in Public policy
The Lesson in all of this: It’s NEVER too late to change yourself
What is the most important skill you need for your job?: Writing. It’s a really effective way to communicate a complex problem to people who can build support. There is a talent to write short, long and book-length content. All are important. For me, I try to write lived experience. Not just data, stories
Writing is a muscle. Start a blog. It gets your name out there.
What is what you do important for the food system?: It impacts the global food supply because it makes food cheaper and people should be getting it. A lot of the food that grows is, unfortunately, going to processed food.
How will the future change or be impacted by what you do?: If we figure this out, resources will be freed up to help us do more things. If people live higher quality lives and we get more talent, we can improve every aspect of our society.
How has science and technology impact what you do?: Yield. The more food we have, the more it will help with our cause
How will artificial intelligence change what we do in food and agriculture: It will free up a lot of mundane tasks and will help us make better decisions by recognizing problems we’d never discover.
How can what you do help us as cities: The only ways companies will do things is if you buy more stuff. For example, if a chicken is free ranged, they will plaster it everywhere. We have to do the same with food disparity.
Do you have any advice for anyone who wants to get into food policy?: Be specific. Find that passion in that discipline and go from there.
Where can we find you: TheodoreRJohnson.com Everything is there. I talk about cybersecurity, racial security, everything.
We shoot around the topic of big data around, but it’s hard for us to understand what that actually means. Luckily, Todd Barr helps break down not only Big Data, but also gives us a taste of the fascinating world of Geographic Information Systems, and Precision Agriculture.
Using drones, tractors, or anything that scans data, Todd can gather mass amounts of data, organize it, and give hyper-targeted solutions on certain issues in the food realm. We give tons of examples of how this technology works. For example, we can fix farms really easily because we know what plots of lands need more water, and we know where to put Whole foods in which suburb because we know what type of people live there,
This interview is admittedly really rocky, because I had a hard time trying to understand this! And I want to understand it so I ask a lot of questions. Todd does an amazing job breaking it down with examples on how precision agriculture can feed the world. The first half of the interview is very rough, but I want you to take note how I try and understand the technology and eventually we get to the heart of it.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes What do you do for a living?: I collect data using drones and satellites and analyze data. I color maps like a kindergartner
Tractor technology: started as GPS, ended up using new technology. Post Katrina, they are self-driving and getting real-time data. People don’t realize what’s on a farm. There are automatic tractors nowadays
Geospatial: is basically X Y Z data.
Geographic Information Systems (GIS): Using technology and data to run spatial analytics to solve real-world problems
Whole Foods and Trader Joes uses geospatial technology to plant their shops
How did you get to the Big Data industry?: 20 years in Washington DC. Introduced through work and learned about it before big data was a thing.
Where can you learn about Big Data?: Youtube has great videos, ESRI, Open Source, QGIS
Where would you go first?: I’d join the spatial community on twitter #GIStribe and then go to youtube
Can you give me an example on this technology?: We did a study on tractor accuracy so reduce how “off” they are in their path
Another example: Scanning biomass of orange fields and tells you if biomass is a correlation of yield
Is there any software you need?: You need to create a lake database and link it to a JSON file and you chunk it out to do the analysis. You can extract and input a row.
We use cloud systems to handle the data. We use Amazon web services.
What kind of skill do you need for your job?: You should know a bit about statistics but you should also learn to ask questions. Be interactive. Big Data is about volume velocity
My Food Job Rocks: I make food cheaper, and I get to play with data.
How do you make food cheaper?: We can scan a whole mass of data and find ways to reduce input. We can target an area that has problems and fine-tuning it. You spend less on resources. More and more farms are asking people to do this during the growing season
What is Darin’s course: Darin’s course is about food security and this technology will help with solving food security. A lot of countries are now looking into this technology. Africa, for example, is getting a lot more yield with this technology.
What is what you do important?: It’s going to make food cheaper because we can find pain points and reduce it.
Planet Labs is taking pictures of the earth every day and the stuff gets processed in under 24 hours.
Doves or small satellites. You can buy their services and get the big data.
What up and coming technologies will help you in Precision Agriculture?: This technology will be cheaper. However, machine learning will improve this technology by a lot.
What will AI do to your industry?: It will come up with recipes in what humans have been doing for years. So it would give you a recipe for maximum yield on a farm.
When will this AI be coming?: It’s here, we need to convince people that it’s a proper ROI.
Monsanto, Cargill is already implementing it. Medium-sized farms probably won’t buy it yet.
How do you feel about self-driving cars?: I hate them. But I like assisted self-driving cars
Other technologies: Vertical farming, Hydroponics, Stacking farms on top of each other
Favorite book: Fahrenheit 451
Favorite Kitchen Item: Ipad. I can learn to cook or order from seamless. Amazon Echo
Do you have any advice for anyone who wants to go to your field?: Don’t be afraid to ask questions, know statistics, don’t be afraid about a computer program.
How to learn computer programming: Data camp (in browser coding). You should learn python if you want to go into Big Data. Really easy to learn
Where can we find you?: Twitter (Spatial_punk). I havea blog at medium called Spatial Impressionism.
Workshops: Spatial R and Spatial Squal classes at Colorado State and going to Miami and Ohio University
To kick off our Northeastern Lecture Series, I give you an episode that feels like a spy flick than anything else.
Mitchell leads and manages food spies who look for food fraud in various companies and his mission in life is to make food authentic. This was all inspired by a food safety incident in China.
So this episode brings us to the complex world of food fraud, and how Mitchell promotes food authenticity through various services and non-profits. We also get into a discussion on blockchain. Though nobody seems to truly understand blockchain, Mitchell tells us why it might not be the panacea we’re looking for.
We do this interview live with Mitchell conveniently at Phoenix at the time. Kinda cool, huh?
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Show Notes What do you tell people you do?: I’m a Food Spy. I run a food intelligence gathering firm where I contract operatives all over the world
What do these spies do?: very good at gaining employment and taking audio and pictures
Examples:
Melamine in China
Honey Fraud
Peanut Corporation of America
In general, profit will always take over quality when push comes to shove
Has quality improved since you started or not?: Consumers want quality, but there’s a chance that it can be clever marketing
How do you get into a career in Food Fraud?: You have to try internally and create a system inside the company to test out. This takes a ton of courage.
The European Union Regulatory Environment is much more honest compared to the United States.
How did you get into food?: I was a lawyer in the semiconductor industry. When I was setting up an international trade company in China, I got some terrible food poisoning
Most important skill you need in what you do?: Common Sense. Food Industry is complicating the issue
Why Does Your Food Job Rocks?: It validates my mission in life
Switzerland Organic Food (Bio). Nobody bought the lower priced produce because they know it's authentic. Why is what you do important in terms of the global food supply?: Because it’s global. We want to promote food authenticity. International Food Authenticity Non-Profit
Trends and technologies: Why Michthell does not agree with Blockchain in a food fraud standpoint
How will artificial intelligence change the future?: Artificial intelligence is honest and not greedy so it will help food fraud a lot
What is one example that shows people that what you do is important?: This interview!
Outside of the food industry, how can regulatory help others in the future?: We need better regulations. People in public affairs and public policy can help us push forward.
How would they contact you?: Info@inscatech.com I am also googleable
Any advice for anyone who wants to go into the industry: Go for it, but be passionate
You may remember Darin in episode 73 where he talked about his life-long crusade to improve food safety. We’ve kept in touch and he asked me to help him with a guest lecturer project.
Darin is in charge of the class, Global Economics of Food and Agriculture, which is a multidisciplinary graduate class focused on current global trends in the food industry. On the cutting edge, I was interested in helping him out and boy, I’m so glad I did.
I was happy to interview 6 really cool guest lecturers from Darin’s class and wow did I learn a lot. Not only about the coolest technologies in the world like Geospatial tech, and environmental biome research, but there’s a lot on authenticity not only in the food realm but the political and entrepreneurial realm as well.
Darin and I break down the purpose of the course and each of the guests that encompass this series I hope you enjoy this as much as I do.
No ads this time, this one’s a freebie
Show Notes GST 6350 – Global Economics of Food and Agriculture. This course was made to interdisciplinary cross-link Global Economics and people in the food industry
Lead Faculty – Masters of Food Science in Regulatory Affairs in the Food Industry
Why do people take this class?: Both of interest and requirements. Most people in the class are for the industry
Why did you decide to use a guest structure?: I couldn’t do it alone. There’s too much to talk about. Thanks to technology, we can get guests anywhere in the world and even record and videotape it for the public.
Why did you decide to put a podcast element in the podcast?: 3 reasons.
- Students like to know how people got into their profession
- This acts as a supplementation to the lecture
- Students like listening to podcasts
- Thank to you, (Adam), podcasts last forever and this information can be interchangeable for other course. It’s an innovative platform.
Guest List:
Mitchell Weinberg – Darin met him in Dubai and kept on running into each other. Because both were doing such great work in Authenticity, Darin and Mitchell have teamed up in many things. Does a lot of public television work and TED Talk things. What do people do to push new policy?
Todd Barr- Works with another individual who Darin knows well. She recommended Todd Barr to do the lectures on precision agriculture. Still discussing on teaching a course about it.
David Mahoney – Teaches in Regulatory affairs and Bio Medical Devices. Really good on FDA Laws. I actually interviewed him at Northeastern. During this interview, I asked the difference between a trade secret, patent, copyright.
Ted Johnson – When I was going through my doctoral program, he was a student with me. Both in the military. His podcast is about finding ways to feed the underprivileged. As a man of policy, we get pretty into finding solutions.
Uwe Hohgrawe – A genius of Analytics. His desk is close to mind. We talk a lot and how to use analytics to help the food industry. Multiple discussions on epidemiology and blockchain. Had to get him to speak and had students take classes in analytics to help them in their jobs. Analytics is a gadget.
Keenan Davis – Wildcard of a guest. Very energetic. Same class as Ted and Darin. Took a different role in terms of an entrepreneur angle. It’s not all big corporations. There are startups that want to go into the food industry.
Other guests that did not get interviewed
Freight Farms
Lawyer from Boston about BlockChain
Talking about the security of food boarders
How different countries protect data
What is most important to Darin: These 32 students that come out of this class are going to make better educated decisisons whether in work, or life
I also want to learn from them as well. This would be the class I’d want to be in.
This is a special interview where I get on skype and talk to not only Dr. Harris, but his whole class! In terms of content, this is a standard information about me, how my food job rocks, the life of a food scientist in my eyes, and what I’ve learned podcasting.
If you’ve been a long time listener of the show, you’ll realize that I say the same things in previous episodes, or articles but unless you’re super obsessed with me, you’ll learn some things about me that is a great summary of the content I’ve produced in the past 110 episodes. You can even say I’ve updated my philosophy quite a bit.
So key takeaways in this episode is that I distill the tactics for getting say, a job. Or switching jobs. Not only that, but the power of asking questions and the power of building your credibility.
You’ll hear no laugh track on this one. Its either because I’m not funny or I couldn’t hear the crowd.
I’ll be doing double episodes in the next 3 weeks and this is a special segment. I had the opportunity to help Darin Detwiler with his class, Global Economics and he allowed me to interview 6 of his amazing guest lecturers and use it as supplemental information.
These types of technologies include Geospatial Technology, Food Fraud, and Analytics. All super interesting technology. Some of the lecturers are not focused on food actually, but they’re good none-the-less. So yea, expect 2 episodes a week, Monday and Wednesday.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
I’ve updated why My Food Job Rocks: to overall, I have the ability to impact millions of people with food.
Foodgrads.com
Gabriel Harris' My Food Job Rocks: I get to work with cool students about the food scientist
How did you find out about Food Science?: Serendipitously googled it
How do you process Granola Bars?: A lot of stuff is mixed together in large machines. The big focus on how manufacturing helps with product development
Manufacturing job: Bootcamp for Food Scientists
How did you change from Granola Bar to Isagenix?: Networking and job hopping
You can interview for another job. A lot of people actually don’t know this.
Companies will encourage you to leave, and get experience somewhere else and come back.
Your network is your net worth. You also need to have strong and weak relationships
What is the day in the life of a food scientist?: It’s based on projects rather than the daily life. You have to work with a lot of people to get this done.
Episode 80
Adam gets interviewed for the Phoenix New Times
How did you start a podcast
Why I built a website: A website is 100% mine
I interviewed my friends first: Episode 2, Episode 3, Episode 4
Paul Shapiro – Clean Meat
There will always be problems in the world. You should be the one who solve them
What have you learned from 100 podcasts: How to ask better questions and when to ask better questions
Student Questions
How do ideas come up when you make new products? Sometimes through market research, sometimes through top leadership. It really depends on the company. However, you DO have the ability to give input if you gain enough credibility in the company.
Is your podcast on Spotify?: Yes! Click Here
Really excited to have Austin on the show. What’s really cool is that he found My Food Job Rocks because he’s a regular listener of Don and Ben’s podcast, Food Safety Talk. Funny how that works, right?
So Austin became a regular listener and engaged with me on social media. We now pretty much support each other in everything we do. Austin has his own site, Fur Farm Fork where he posts really technical, powerful stuff about food safety.
This was a fun interview. Austin’s past was a bit different than most as he found out why his food job rocks out of falling into an internship and found out he really loved auditing and making corrections to said audits. Now taking on a leadership role at Earth2O.
We get into in-depth discussions on whole genome sequencing, and since we have a water expert, we get into the raw water craze that was sweeping Silicon Valley at the time, and Austin has quite the interesting viewpoint on that.
Also, quick disclaimer, I apologize for saying the company name Earth2O as Earth H2O multiple times in the episode. Hope you can forgive me.
About Austin Austin Bouck is a quality assurance manager at EartH2O, a certified B-corp bottled water and coffee manufacturer in Oregon. When not at work solving technical quality challenges, he continues to ponder food safety issues on his blog, Fur, Farm, and Fork, which helps him stay sharp and share his knowledge with other professionals and the public.
Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full-time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Job Title: QA Manager for Earth2O
The difference between Quality Assurance versus Quality Control
Quality Assurance: The framework used to set up quality
Quality Control: The action step. The auditors used to make sure things are done right
Earth2O is a small company. I brought someone on last year. I used to lead a team of 9.
The biggest misconception: A lot goes on in bottled water. For example, cleaning, has to last 2 years, etc.
Technical Expertise in water: Water treatment is complex. There are tools such as:
Reverse osmosis: Pretty much means ultrafiltration
Deionization
Distillation
Describe the steps it took to get to where you are today: I wanted to be a vet and I did my bachelors in animal science. I applied but I’m on the waitlist. I did an internship at OFD Foods. I had to do a risk assessment in the lab and I loved it! I stayed for 3 years and then I moved to my hometown in central Oregon
Temple Grandin
Certified B-Corporation. A business that’s a force for good.
Oregon gas law
What is the most important skill you need in Quality Control/Assurance?: The devil is in the details
IFSQN – A Forum for QA people
What’s your dream job title?: I want to be known as a _______ guy
What do you look for most in a company?: Employee investment. Either going to an established company or start your own QA culture. Some companies don’t care about Quality Management
Mary Wilkerson – American Peanut Corporation
Whole Genome Sequencing: The hottest technology for food safety, but still really new
Sequencer Cell Phones
Where can we find more information about whole genome sequencing?: It’s actually hard to find info about it.
What is the biggest challenge the food industry needs to face?: As we get more specific on food safety, we’ll be focused more on processing
What about Raw water?: “can you please define what’s raw water?”. Different people want different water and everyone has a different reason to not trust your water. However, there are some natural spring water sources that are actually up to standard. (Earth2O has this water). As a capitalist, go them! As a food safety standpoint, it’s like raw milk.
Favorite Quote: Where does the true source of music lie? In the strings themselves or the hands that pluck them?
Favorite Kitchen Items: Avacado Slicer and Silicon Rubber Stapula
Any advice for anyone who wants to go into the food industry?: Be ready for multiple roles and be ready to find out you like some of those roles.
What would you tell yourself your first day at your job?: Calm down. Eat the elephant a bite at a time.
So this is part of the graduate student series, a series launched last year about graduate school. Even though Cat and Meg are graduate students, they have taken a different path. And this path is actually getting more popular. Cat and Meg are both getting their Masters of Professional Studies
Designed for professions who want to transition into the food industry, this program is sprouting up everywhere. Even Cal Poly has one just for their dairy program!
According to Cat and Meg, this 1 year intensive course allows you to tackle on a project while taking the classes you’ve always wanted including but not limited to, wine tasting, food entrepreneurship, and cheese making.
Not only that, but Cat and Meg are also food communicators and instead of doing just a plain old podcast, they are killing it using Instagram! Check out @nonfictionfoods, where Cat and Meg post beautiful pictures of food and the science of that food.
Overall, if you’re interested in a different approach for graduate school, or are interested in the food industry, this might be the episode for you
About Meg Meg is a Master of Professional Studies (MPS) student in Food Science at Cornell University. She received her Bachelor’s degree in Chemistry from Queen’s University, Canada in 2015. Between her degrees, she worked for two years in sales and marketing with consumer packaged goods companies. It was here that she was inspired to go back to school and pursue a career in the food industry. Aside from school, Meg has always been passionate about food and public health. She is excited to be a part of the next generation of food leaders that thinks of innovative ways to drive the industry forward and create products to improve our quality of life.
About Cat Cat is also a Master of Professional Studies (MPS) student in Food Science at Cornell University. She earned her Bachelor’s degree in Chemistry from the College of Wooster, OH in 2017. Following her junior year, she interned in Quality Assurance for Gordon Food Service in Grand Rapids, Michigan. It was there that she fell in love with what the food industry has to offer. She is looking forward to pursuing a career in the food industry that melds her passion for science and creativity.
About Nonfiction Foods Nonfiction Foods is the brainchild of two Cornell professional graduate students, created in an effort to bridge the gap between science and the foods we eat every day. After meeting at Cornell, Meg & Cat realized how little they and their friends and families knew about the foods they consume. The biggest barrier they found was the lack of reliable media presence for food science facts and so Nonfiction Foods was created.
They are primarily on Instagram and reached 1,000 followers in just under two months of starting. In addition to their Instagram they have a website, Facebook page, and are currently on the lookout for new opportunities to expand their reach.
Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what.
They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split.
Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876.
Episode Summary Cathrine Boyles - 1st year in professional studies. Love the free food
Meghan Marchuk - 1st year in professional studies. Love the scenery
We are studying a professional study. It’s a 1 year course that has you choose a project to complete so you go straight to industry. You can specialize in food product development, food chemistry, etc. You can take a diverse amount of classes
Cathrine – Chemistry background wvas in Canada and work for food industry companies
Meghan – Graduate from the College of Wooster and jumped straight into the course. Interest in entrepreneurship
How did you find out about the program?: I googled food science masters and this was the most appealing. You have to do your GRE and send your transcripts
Is there a requirement?: Cornell is pretty vague on grades and GRE scores. We think the personal statement matters the most.
How do you write a personal statement?: Ask the alumni these questions. You should mention how you’ll give back to the school. You also need a great hook.
How many units do you have to take?: We have to take 30 credits (per hour). 20 of them have to be food science. Has to be a 4000 (4 level class)
Do you have any funny stories in your classes?: In our wine class, we were confused when our professor tasted asparagus in wine.
What’s the biggest thing you learned about your application process?: Talk and email alumni. Don’t be afraid to email people outside your comfort zone. Figure out your advisor before you get there. It’s hard, but do your research!
How are advisors different in your program?: We have a very different experience with advisors compared to other graduate students. Lay out your expectations
What kind of questions you asked to have you convinced of this program?: It’s quite a large financial bet. I had to ask people, “will this course get me a leg up on the competition?”
The cost of the program is around: 30k (30% added on in Canada). It is an investment
What type of food tends and technologies are exciting right now?; The plant-based alternatives. I love meat, but I understand the environmental and ethnical issues.
HPP- High Pressure process used for diamonds now for the food industry. Apparently, very good at getting the meat out of a lobster.
What is the biggest challenge the food industry needs to face?: Factory farming, and food waste. Also, how are all of these food companies going to work in the future? How are we also going to communicate with food?
Nonfiction foods: How did you make it? Sitting in class and learning about eggs and that’s how it got started. We went through 100s and 100s of text messages about the names.
Rejected names: the Shucking Truth
Tips on Instagram: Hashtags, comment and talk to other food blog influencers.
Who inspired you to get into food: To both, my family.
Favorite quote book or kitchen item: Good Food Great Business by Susie Wyshak
Favorite kitchen items: I want to buy a kitchen aid mixer. Also a garlic press
Ingredient by Ali Bouzari
What’s the best thing you’ve ever eaten?: Banana pudding from Magnolia Bakery. The pepperoni roll
Jessica Goldstein
The best thing about being a graduate student: The flexibility, the diverse classes, and meeting amazing people in the food industry
The worst thing: Being poor, the blend of work-life balance, not enough time to prepare for your career sinc eit’s only a year
Do you have any advice for anyone to go to graduate school?: Do an internship or work a bit so you have some direction.
The application process is not easy and no streamlined. Always remember to keep trying and reach out to people.
What’s the best way to contact you?:
ceb364@cornell.edu
mam795@cornell.edu
Instagram: nonfiction foods
I stumbled upon Stephanie’s podcast and discovered that her episode count was the same as mine. Curious, I checked out her site and her clean, bright, and crisp platform contrasted my dark, grimy and unartistic website.
I sent her a quick email and got a response back, and here we are today.
Stephanie is located in Charleston South Carolina and travels all over the southern United States to eat food and interview a diverse array of guests that invoke a southern flare.
There are some differences between our podcasts. Stephanie does her podcast face to face. I barely do. Her podcast has no structure, mine as too much structure. Her podcast is about the fury of southern cooking, mine is about the calmness of a food lab.
But the passion is still there. Stephanie and I talk about communicating via podcasting and writing, especially what the difference is between the two mediums. As a writer, we also discuss how to describe food, and we give some salivating examples in this episode.
Overall, I had a blast with this episode. As you’ll see, it’s full of laughter and radiates with southern hospitality.
Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll.
Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March.
If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876
Question Summary What do you do for a living?: I'm a Podcaster and writer
Southern Fork: a podcast where I interview people in the south (culinary, expats, etc), I focus on the cultures and stories and profiles as chefs. I don’t review restaurants. I go to restaurants and make opinions on restaurants. I also write and the writing and the podcast work well together.
Notable people: Merherwan Irani, Steve McHugh
Podcasting versus writing: Do you pick out stuff from your podcast to put into your writing?: No, the interview allows me to get inspired and learn more about the chef. For example, I found out chef Steve McHugh had Leukemia from a couple minutes of interviewing with him and was able to get inspired by an article.
Describe the Steps it took to get to where you are today: I’ve always been a writer and gravitated more towards food. When I was hired as a writer, I couldn’t get all the information I wanted. When I went freelance, I used the skills I was good at to create podcasts and long-form interviews
Advice on freelancing: Reputation is the number one thing
When I first started, I talked to my friends. My first 10 episodes were from my friends. I got better as I talked to my friends.
As I got +90 episodes, I could go to a restaurant and ask “who reps them?” I can call the representatives and ask for the chef and I start to snowball based off of my guests
Tips on making guests comfortable: Every podcast I listened to, I hope I speak less. I can only do two a day (I do these live). I don’t really know the nuance of the story. Everyone is different but we are used to our questioning as being a defensive mechanism. We’ve created an environment where we sincerely want to know why. The chef and culinary realm have a lot of profanity. My show is the one time we don’t need to clean it up.
What is the most valuable thing you learned about podcasting: Podcasting is a new skill that made me stretch my comfort zone.
Advice on writing: don’t use drool-worthy or nom nom. The point of writing is to translate one sense to another sense. For example, translating taste to writing. Most of the time, relate to an experience or memory. Or describe the moment and environment and you can match it with the dish.
FONA Flavor Course – Ancient Grain
You can put connotation on descriptions. For example, icy can mean gritty like a slushy
Umami – Sweet, Sour, Salty, Satisfaction
Why does your food job rock?: I am so interested in the life of a chef
Why do people like what they do base off of your interview on Southern Fork?: The need for approval. But also the compulsion of passion. The chef’s life is like being in an opera, golfing and a battle all at once. The best kitchens are completely silent. This is why there are more open kitchens.
What don’t you like about the front of the house in restaurants?: I want to feel comfortable when I eat. Service is super important. I don’t need bad service when plenty of restaurants have good service.
Food trends: Done with Pork belly? A shift in service. The shift in service where the chef is giving you the dishes. It feels like you’re in somebody’s house. It heightens the experience
I like off-menu item trends. For example, like a burger or soft serve ice cream or a surprise menu
I like cured eggs shaved on salads, on top of fish dishes
I like red wine: Mediterranean, Greek, Turkish. Wines that are getting on the list that are interesting and fun
I like local/trash fish: Lion Fish, Tile Fish, Wahoo, Wreck Fish Tomorrow: Uni from Maine
Adam’s pet peeve: eggs on top of things. Instagram,: #putaneggonit
Also: deep fried pig ears. Charleston: Pig Ear Lettuce wrap
What is something you’d like to know more about: Cheese! I give myself a task every year to learn to do something
Who inspired you to get into food writing?: Charlotte Observer: Kathleen Pruvis. And John T Edge, director of the Southern Food Ways Alliance. Restaurants were part of the civil rights movement. David Wondrich (Esquire and Daily Beast) he looks at cocktails. Wayne Curtis in Rum
Favorite Quote: Food people are the best people. If you can’t use butter, use cream. Julia Child
Favorite Writing Technical Book: Will Write for Food (book and blog) that makes you understand the different types of writing mediums. Read the kind of articles you enjoy and want to contribute. (Eater versus Bon Appetit).
Do chefs write recipes?: They write methods and batch things, but won’t translate it for single serving individuals
If you go pro, you have to go weight and scales
What’s the best meal you’ve eaten recently?: One of my best friends moved to a new restaurant. He never was the head honcho. I ate his menu and I enjoyed him spreading his wings and I enjoyed it so much. Edmond’s Host (oust).
Food is really about pleasure memories
What kind of advice would you give a freelancer in food media?: Save a lot of money. DON’T DO IT. In my world, it was inevitable. The writing world is very volatile and everything is cause and effect. If I didn’t have work, I would have to work in Food and beverage. Whenever a chef explains a dish, I wanted to ask so much more.
You should read food articles for the structure to improve your writing. An average consumer will just absorb the news, you should absorb the structure.
Where can we find you?: thesouthernfork.com. I’m on facebook, I’ve given up on twitter. Instagram @thesouthernfork
During my chat with Ken Burgin, we went on a lot of tangents, and they all crossed a common theme, which is building an online platform.
In random spots of Ken’s interview, we end up talking about different areas of internet marketing and content generation and I thought it would make more sense to snip and stitch this content to a bonus episode. And I did this for a couple of reasons. One being that this podcast episode would make a lot more sense as a separate episode because if you follow what we said, it might actually inspire you to write more, or start a blog, or start a podcast!
Another reason is a bit… well, I’ll let you judge this. During my satisfaction survey, I got a comment saying that Adam shouldn’t talk about podcasting so much. This was probably in regaurds to episodes like Alex Osterle and Don and Ben’s food safety podcast. I wanted to honor this suggestion so we’re trying this now.
No ads this time, this one is a freebie
So we begin with a topic about podcasting, something which originally linked Ken and I’s interest. Here you’ll learn a lot about how we got started, and more importantly, the community we’ve joined. Community is very important when it comes to starting something new. Ken and I had different communities, but it helped us all the same.
Next we talk about blogging. A big part are novice questions I am always too embarrassed to ask. Overall, we talk a lot about linkedin and how it’s been doing awesome recently. Also, Ken mentions the value of consistency and he’s been doing this for years. What I haven’t been doing, however, is doing workshops. You’ll find out how that’s beneficial here.
So now we talk about email lists, the ultimate tool to build a following. We go in to a complex marketing term called funnels which starts with a email list. I find that an email list is the most useful tool for a marketer, but it’s really hard to grow. It’s actually very inconvenient to sign your email up on a list. Because of this, many people off free things to put on their list. Ken thought of almost 500 solutions for his clients and gave it for free. Giving out freebies that are so good you’ll pay for them is the best way to get email subscribers.
Now about podcasts. This is a small extension of my convo with Ken on episode 106. We talk about our favorite podcast, but listen toward the end. We tell you a lot about what makes good podcaster great.
And we finish off this bonus episode with a quote, “The confused mind says no”. Make your message clear. That is the thing that will sell.
Also we talk about the restaurant, In and out
Thanks for enjoying is bonus episode. If you like this format, I’d love your opinion on it. Let me know by either emailing me at podcast@myfoodjobrocks.com or message me on linkedin.
I met Ken when he commented on an article I posted. I think it was the one on how podcasting changed my life. Ken mentioned his experience podcasting in the food industry so we got to talking and decided to swap interviews.
You can listen to my interview on Ken’s podcast on the show notes.
Ken is what I like to call, an authority in the restaurant management industry. He’s had a restaurant for years,a nd then after selling it, he decided to take a more, teacher role. Ken doesn’t like the word consultant, but he has helped so many restaurant owners lower their cost and manage their dream.
So in this interview, we learn some tips on how to become an authority in your space, but this is also a nice interview for people who are in the restaurant industry. You’ll learn the biggest problem with managing the restaurant industry, and even steps on how to sell a restaurants, and so much more.
During our interview, Ken and I talk a lot about podcasting and blogging and I separated a good chunk of our interview and we’ll be turning it into a bonus episode later in the week.
NEW Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll.
Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March.
If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876
What do you tell someone in a sentence or less?: I work with restaurants to get more business
Barbeque Stopper – A word that makes everyone go silent, consultant, psycologist…. Food science
I developed profitablehospitaility.com and posted blogs and podcasts onto the website
Restaurant Owners are great at food, but they lack marketing and accounting skills. Ken has all of this as downloads
How do you get people to find you?: Linkedin! I post frequently and people like it. It’s only been recently that I’ve used linkedin. I’ve been here quite a while. I’m available as a speaker and do workshops, which adds on. SEO is great too.
Can you describe your ideal clinet/patients: I came from a restaurant and a café background as an independent workshop. I ran workshops to gently tell people to get out of the restaurant business. You have to build a business with people who want to get going.
How do you vet them: Money is a great filter. $40 dollar membership, $400 dollar call. Find a pain point, give value
Steps it took to get to where you are today: I’ve always wanted to have a café so I bought one in Sydney and grew it over 10 years. Bought another with a partner. Didn’t work out too well. Sold the café business. I sold the training side to the restaurant and hotels association. Then I consulted and was approached by Silver Chef and they bought the business.
Why did you start a podcast?: I liked a podcast and I liked listening to them. I thought it would distinguish myself compared to the rest.
Do you recommend any other podcasts?: History podcasts, business podcasts, BBC food program, Russian History podcasts, Hardcore History, Paul Barron Food Service authority in the US, Food Marketing Nerds (Wendy’s, Jersey Mikes)
What are the common questions you get in the restaurant business?: Where do I find a chef? Why are my food costs so high why are my wages so high? Why is social media not working?
You will get more engagement on articles trying to cut cost than to increase sale
What advice can you give about cost?: Cloud based scheduling is cheap and easy to implement. And Cloud based point of sale system. Adopting technology is not about cost, but the struggle to understand it
How do you teach people about technology?: Well it’s about stories. Great stories will convince people to adapt to technology. Especially if you mention if you save money.
“If you want to get more people to listen, they need to hear cash register ring more”
How do you sell a restaurant?: You need to control a lease and get it right. You will usually get a lease for 10-15 years. You have the right to do almost whatever you want with that lease. You also have to have it be easily ran. It has to be simple and people who want to buy businesses need to get it right away.
What should someone do when they want to start a restaurant?: Get into the restaurant industry. Your college experience probably doesn’t cover it. Learn the ins and outs of a restaurant. There’s a very steep learning curve. Be there in the business 6 to 12 months
Favorite Restaurant Concept: Grounds of Alexandria right next to the Sydney Airport
Eataly World – FICO. A Theme park in Eataly
What flavors are hot in Australia: Hot, big, spicy flavors such as Asian food. They also like to know more about where the food comes from
Gelato Shops
Hokey Poke – New Zealand flavors
Unicorn Frappachino – worker complaints
Tyler Cowan – Overrated or Underrated?
Reid Hoffman – Masters of Scale
GMO – good or bad? Bad
Vegetarians good or bad. Good
Social Media in marketing. Good or Bad? Good
Robots/Automation? Good or Bad: Good
Favorite Book: There’s a new three volume biography about Joseph Stalin. The Life of Stalin.
What is the best food you’ve ever eaten?: An Indian restaurant called Malabar
Any advice for anyone who wants to be a consultant: I talked to someone who consulted consultants. You gotta sell the benefit and pitch that you’ll make someone more money. “I’m going to cut your power cost and refrigeration” everyone wants it but must pay him to know the brand. Most consultants are too busy talking about themselves rather than tell them the benefits. Simple numbers work better, focus on dollar amounts rather than arbitrary percentages.
Where can we find you?: I have a blog at kenburgin.au, profitablehospitality.com.au, Ken Burgin on Linkedin
Sometimes you just browse the internet and you see a product that just is so noticeable that you have to take a look at it.
This is Hugh Thomas’ company Ugly Drinks in a nutshell. A bright, light blue can with various bold flavors, and the U looks like a tongue, like it’s teasing you. Not only that, but Ugly Drink’s clever marketing campaign is eye catching and a bit tongue in cheek! Ugly Drinks was kind enough to give me some ads to show, which you can see on our website.
Hugh posts regularly on linkedin promoting his company but does it in a way where I want to know more about his company. Success after success, funny ad after funny ad, I just loved the way his team is challenging the soft drink market!
I had to have him on the show and I am so glad I did. Not only did I learn about the creativity in marketing and branding behind Ugly Drinks, but Hugh gave really clear, transparent advice to help the budding food entrepreneur excel to their level. So if you want to hear how to start and market a food company from the ground up, Hugh gives great tactical advice to do this! From choosing a manufacturer, to leaving your job, to getting into stores, and so much more.
Soon to be launched in the United States around the time this podcast airs, keep an eye on these guys. Not because they’ll be dominating, I mean, they definitively might, but this company is just a fun, bright, brand, and I’m sure that if you follow them, they will take you for a wild ride
NEW Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll.
Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March.
If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876
Question Summary When someone asks what you do for a living what do you tell in a sentence or less?: I try to build a rebellious healthy drink brand
Ugly is a flavored sparkingling water with no artificial flavors. We stand for the ugly truth
For example, we targeted Red Bull. Most sugary drinks have the same taglines. They talk about how it improves people’s lives but not their health.
Have you gotten criticism on your aggressive ads?: No, people are very receptive. People should have choice and transparency
How did you meet your cofounder?: Thomas and Joe met in a drink company. Thomas was in marketing, Joe was in sales. Originally had a still bottle drink but consumers wanted canned sparkling water.
The first step was: how do we even make this? Called a lot of manufacturing facilities. A lot of people said “no” but eventually found one.
How do you have people validate a food product?: Start small, make your own batches and go to farmer’s market. Once you see repeat basis, you have something. You can test on a farmer’s market or even online.
How do you find a copacker?: To get a copacker to notice you, invest in a domain name and email, and a logo to show that you are legitimate. If they can’t help you, you have to follow up: “do you know anyone who can?”. This question helped a lot.
The steps you took to get to where you are today: I finished university and started at Heinz brand management team. Then I joined a smaller startup as their first marketer and had to do everything. The brand grew massively (he met Rihanna!). I met my cofounder and left when the team had 60 people.
What is the different in working in a big company versus small company?: I hated structure in a big company but I missed it in the small company. You should have a simple plan as too much structure will overbear you.
For example: We aligned our team to do store demos and not big shows. This allowed us to focus and refine. As the team grows, you can improve structure. Doing store demos helped a ton with communicating the brand to people.
How long did it take you to transition full time to Ugly?: Thomas and Joe came up with the idea in 2013. Thought it would take 2-3 months, took 18 months to start. 9-5 job and production fumbles, legal fees, etc caused some delays.
Was there a concrete period where you had to quit?: You need a 3 month notice period. We had to talk to the CEO and he gave us his blessing. We did 3 month runway from leaving our jobs and getting into stores.
How did you get into stores?: Joe had some connections, but sometimes you have to get into the trenches
Why did people accept your project?: The UK wants to try new things. Our team is super energetic and have people give us a chance
Lisa Tse
I always thought London had terrible food: In the past, yes. In the last 4 years, the CPG industry has innovated in London. The supply chain got more interesting. Jamie Oliver also was a huge factor of making people more adventurous and health contious
My Food Job Rocks: The best feeling is seeing someone with your product walking down the street with someone.
What do you look for in your first couple of employee?: Passion matters more. IQ and EQ matters a ton. Lots of varying skill sets.
What type of food trends and tehcnologies are exiting right now?: Online commerce. There will be a lot of food that will be sold online. Plant based protein will also be popular because it’s appealing to all eaters. It’s better for your body and better for the world. Cold brew coffee and kombucha is exploding in the UK
What is the best social media space for food brands?: Instagram and Facebook. Your website needs to be set up to handle the user experience. Have them “go into the funnel”
What is the biggest challenge the food industry has to face?: The food industry needs to understand how the digital world works
What is one thing in the food industry you’d like to know more about?: Microbiology! It would help me sleep better at night. We are creating products, they need to be safe.
Who inspired you to get into food?: I’ve always loved how brands affect people. I’m excited in how my brand gave impact.
What type of brands do you admire?: Hippeas and RXBar
What makes a great marketing campaign?: You have to understand the consumer and understand what that consumer’s like
Romancing the Brand
Favorite Quote: You’re the average of the 5 people that you spend the most time with
Favorite Book: The Obstacle is the Way by Ryan Holiday
Favorite Kitchen Item: Toaster
Other books by Ryan Holiday’s Growth Hacker Marketing, Ego is the Enemy, Perennial Seller
Favorite Meal: Surprised my mom for lunch at The River Café in London. Jaime Oliver learned to cook there. It’s the people you’re with that matters.
Any advice for food entrepreneurs?: Be patient and don’t spend money. Also really think a lot about your brand and vision.
Where can we find you?: email me at hugh@uglydrinks.com, @uglyhugh, at linkedin
How about Ugly?: We’re launching in the US early 2018! You can find us anywhere. Talk to us at hello@uglydrinks.com. We want to pay it forward.
I met Dr. Sarah Ramirez in my last year in college. She was a temporary lecturer for Cal Poly and she enjoyed learning about the extracurriculars around the department, so I immediately thought she was cool. Soon, I took one of her classes about Food Waste and we’ve been friends ever since.
She might be the only professor I had in Cal Poly that I see on a semi-regular basis and that’s mainly because she lives really close to my grandma’s house in the Central Valley!
I’ve been keeping tabs on Sarah’s company, Foodlink, an innovative food bank in Tulare county, which is housed in one of the poorest American counties. Sometimes, I’ve helped a few times gleaning kiwis and lecturing about spices. I’ve seen Foodlink grown from a small food bank to a huge facility that has its own kitchen and hosts events to inform people on how to feed the community. Sarah’s drive and mission to feed the world is absolutely contagious.
There are A LOT OF emotional truth bombs in this episode and it is just so inspiring listening to Sarah. She has the ability to make you care about the people she’s feeding.
A big thing you’ll notice about Sarah is that she likes to break stereotypes no matter what. Whether it’s her life as a child, or rising up the ranks in Stanford, or what she’s current;y doing in the food bank industry! Sarah is a truly inspiring figure with a heart of gold.
NEW Sponsor - Bakerpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll.
Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March.
If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876
Questions to ask How do we elevate the voices of the community we serve?
Summary Best thing about your job: A mission driven organization. Putting together ateam that believes food can change the world. Food banks are about 30-40 years old. A time where there was an increased amount of poverty
What has been the traditional method for food banks to get funded?: One misconception is that the government thinks foodbanks are completely funded. However, foodbanks still need multiple sources of funding, but still needs sustainable methods of funding. Less than 25%. The Celebrity Champions model works well in cities but won’t work in Tulare County
Sara’s history: I never thought I’d be a food bank director. I started with community health and went from there. I saw a lot of people that became ill. I began to ask many questions about how to feed people and began to become an interdisciplinary learner. I became a director of Foodlink due to supporting it in the past and I found I could use all of the skills I learned to impact more people and make a difference.
How do you take initiative on things?: Sometimes, when you get so obsessed with things, you have to dig deeper. I was frustrated, and sometimes you get so frustrated, you have to do something about it. There is no other option but there is no place I’d rather be. Problems with food equity: Work with food service directors. Recipe development, buy food in bulk and provide it to schools. There are a lot of barriers to this and it’s a new sector, so we need a solution
My Food Job Rocks: I love breaking barriers and breaking stereotypes in the food bank industry
What type of Food Trends and Technologies are really exciting you right now?: Social enterprise food trends. For example, youth run cafes are developing their own locally sourced recipes. Or creating cafes that develop job security. I thought I was insane with my ideas before I went to this thing and now I don’t feel alone
The biggest challenge the food industry has to face: Food waste. I’ve studied this for several years and it’s been recently put into more important
Who inspired you to get into food? Was it a specific person?: I remember asking my mom to make food from magazine but we couldn’t afford or know the ingredients used to create the dishes
Favotie Kitchen Item: Food Processor (which I didn’t buy until way later)
Favorite Book: Currently Big Hunger
Favorite Food: Sometimes I just like what’s fresh and simple
The hardest challenge about managing a food bank: Put into a box of stereotypes. I’m learning a lot of new skills to face the challenges in Tulare county
What do you recommend people who want to take the non-profit route?: Focus on collaboration. We all try to do a lot with the limited resources that we have
What’s been the most rewarding thing about being in a non-profit?: Be thankful for the experiences that you have any time. People will tell you that their dreams came through because of you
Where can we find you?: Facebook. sarah@foodlinktc.org. We accept volunteers
Other Links SLOW Food
LA Kitchen Robert Edgar
Closing the Hunger Gap in Seattle
Food Sovereignty project in Maine that focused on food got state wide attention
Si Se Puede
Back in November, I saw posts from Dino Borri on Linkedin and all this buzz about opening Eataly’s newest location in Los Angeles. Conveniently, I thought it wouldn’t hurt to message him saying if I could interview him at the spot.
It turned out, I was able to go to Eataly, take a tour of the fantastic new LA location, interview Dino, and did such a good job, I ate the heck out of their food.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll.
Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March.
If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876
Key Takeaways * What Eataly means to Italian food * What makes each Eataly location unique * How Purchasing vets their 25,000 SKUs
Show Notes Eataly is all about Susbtainability
What is your official job title?: VP of Purchasing, but titles dn’t matter in Eataly
What’s the best thing about your job?: We create a lot of jobs in the United States. We also support a lot of small business products
How do you find new vendors? We go out and they also go to us. We have a blind taste for all of our products. They use a simple ranking system. The food has to be Good, Clean and Fair.
The History of Eataly
SLOW Food Philosophy - a movement
Mr. Oscar Farinetti, the founder of Eataly who wants to combine Italy Food and Retail
Used to be called Eat Italy
Opened in Italy to start (duh)
Then the Tokyo Location
5 more stores in Italy
New York Location (Aug 31st 2010)
40 stores in 2017. Finally in Los Angeles
Possible next locations: Las Vegas, Toronto maybe Phoneix (haha)
Launching Eataly World in Bolongna November 15th Eataly world 65 acres of Italian food. Has FICO – Italian farmer production
Why do people like Eatlay so much?: We deliver the experience. Every location is different. When you walk, you feel like you’re in an Italian market.
Differences in Eataly Every location is a mix of products.
What’s different in Japan’s Eataly? We use soy sauce and tofu.
Los Angeles has more Vegan and local Fish products Claifornia Wine
Flour is sold locally. We want to use local ingredients
What is your favorite food event or expo?: The town of Bra, Cheese event in Italian 30000 people. All the cheese mongers in the world for 4 days
How did you get into Eataly?: I worked for SLOW Food and my boss Carl Petrini knew the owner of Eataly
El Bulli
Dino had a dream of going to New York, and he opened the Eataly store in new York
El Bulli will create a class
Did you have any experience in purchasing or was it all there?: I had to learn it on my own
Any advice for quality products versus cheap products?: It’s easy to buy the best product, but it’s hard to afford the best product. I need to find good food for everybody. Our system makes it easier for smaller businesses to get to our market. Our job in Eataly is to deliver good food to the store.
Why does your food job rocks?: Food has become cool. In the past, food was a common person’s job. Now food is important. We have to take care of the earth
What type of Food Trends are you interested?: We want labels that say “not organic”. Also, the certification is too harsh for small businesses.
GMO Good or bad?: Bad
Gluten-Free: It depends. I love pasta and pizza but I don’t overeat. We should enjoy food.
Clean Meat: We need to eat meat. But we should eat less meat
Sustainability: Everything should be sustainable
The biggest Challenge the food industry has to face?: Food Waste. We produce food for a lot of people but a million people still go hungry. Eataly is almost 0% waste and we give food away.
What is one thing you’d like to know more about?: Other food cultures. Whenever we open a new store, I discover a new culture.
What’s a new favorite cuisine?: Whenever ask people what’s my favorite, I tell people I haven’t found my favorite yet. Whatever reminds me about my roots.
What do you recognize when you eat your home town food?: Raw meat at my home town Bra. A local cheese from Bra mixed with tomato.
Who inspired you to get into food?: Carlo Petrini was in my hometown and he inspired me. I started working for him at 14 year old. I met people like Michael Pollan
Why did the owner like you?: I got lucky. I was born in the right place and met the right people. I was part of the University of Gastronomy. We hire a lot of people there. (is this like food science?)
Favorite Quote: We are what we eat, don’t eat sht
Favorite Kitchen Item: Knife. I eat raw food so I like to cut. I have knives from Japan and Brookyln
Any advice for anyone who wants to go into your industry?: When you’re in the food business, you’re feeding people. You’re in the ecosystem. Study a little bit.
Where can we find you if you want to be found?: You can go to our website and contact our buyers. We will blind taste your product.
Eataly SKU’s:* 25,000 in the United States. The Los Angeles SKU has 15-18,000 SKUs.
In most of my recent interviews, when I ask about technology, I’m always hearing about Clean Meat! So when I saw that there was an actual book coming out on the topic, I used my awesome network to get the author, Paul Shapiro. I have to give my thanks to Ken Botts for kindly hooking me up with this awesome interview.
Paul Shapiro is an animal rights advocate who has taken an interest in Clean Meat as a powerful technology to save the world.
Think of this episode as a very technical summary for Paul’s book, clean meat, with added science geekiness. After the interview, I bought the book and read it and the topics in this podcast reflect the surface of
If you’re really interested in Clean Meat from this interview, I highly recommend reading Shapiro’s book as it goes in depth on a lot of topics we’re talking about.
So all of your answers about Clean Meat will be answered in this episode. Including why we’re naming it clean meat, the technology used, opposition to clean meat, and the role you as food scientists can play as this technology scales up.
To buy Paul Shapiro's book, Clean Meat, click this link.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’
They want clean label sugar reduction because that’s the trend.
So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities.
For more information, visit ICON foods at ICONfoods.com
Questions Asked How Clean Meat Started
Why the name Clean Meat is used
Clean Meat being cleaner than regular meat as Clean Meat is technically going to be very clean ground meat (sterile environment)
How clean meat is made and the new technology being used to grow meat
A talk on how microbial fermentation is working in this industry
Open Source versus proprietary information
Opposition on Clean meat
Why hardcore vegans don’t like Clean Meat
Will Clean Meat be sneaking in or be publicized heavily? How is this different 10 or 20 years ago
How can food scientists help the Clean Meat Revolution?
What kind of Universities are working on Clean Meat? (not what you think)
Can I make Clean Meat in my Garage?
You’ve tasted a ton of clean products, how do they fare right now? What is missing?
What do you wish to accomplish with your book?
What is one statement you’d like to make to convince people to buy clean meat?
Other Links Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World
$300,000 dollar burger in 2013
Mark Post - Creator of the first lab grown burger
Peter Verstrata - Founder of Mosa Meats
Sergey Brin – Founder of Google
Elon Musk
Memphis Meats
Bill Gates
Cargill
#eatfortheplanet podcast with Paul Shapiro
GFI - Good Food Institute
Why call it Clean Meat? Other names: In Vitro Meat, Test Tube Meat, Cultured Meat
Clean Meat Website
Michael Jacobson – Founder of Science and Public Interest. Campaigned about food additives
Biopsy
Sattellite Cells
Fetal Bovine Serum
Hampton Creek: Proprietary plant scanning technology using machine learning
Geltor – commercialized gelatin
Microbial Fermentation and making animal byproducts
Microbiol Technology: Collagen, Leather, Egg Whites, Xanthan Gum Company: Modern Meadow
Marie Gibbons - MG1 Turkey Cells
The more meat you eat, the more likely you’ll like clean meat (or meat analogs)
Mixing mushrooms with ground meat
Meat Breweries
Harvard Cellular Agriculture
Tufts – Cellular Agriculture
UC Berkley focus on plant based proteins
Smithfield and Sara Lee
Israel clean meat startups
Perfect Day
Yuval Noah Harari – Sapiens
Natural Ice versus Artificial Ice
Canon vs Kodak. Canon had to transform itself to get ahead
Maple Leaf Food
Lite Life
Field Roast
So this is kinda cool, if you recall our very first episode, we interviewed Nicole, and now, artistically timed, we interview her after 100 episodes.
This episode is a bit different because it’s a return guest, and it’s much more conversational. Especially because Nicole and I know each other well, and talk fairly frequently
A lot of podcasts do this, especially those with the same networks. I actually find these episodes really enjoyable because it’s like two friends having a conversation about life. I hope you find the discussion we have warm and inviting.
However, we do bring up some really cool topics of discussion. We start off with a discussion on social media, then we reminisce about the growth of both Foodgrads and My Food Job Rocks. However, I would say the most important topic in this episode is about how scientists can communicate better, and what part Nicole and I play in this.
Key Takeaways * Nicole and I discuss the journey of growing our projects * The debate on what to support in science * How to get noticed on social media
Other Links Linkedin
Foodstirs
Guelph University
3 to 5 years of industry experience is a good area where people can relate to
Young people think they’re either too special or not good enough
Imposter Syndrome - Nobody feels like an expert
Gary Vaynerchuk
Spoon University
Lin Carson Bakerpedia
Katie Jones
Zooey Deschenel
Elenor Batalini
A blog is not a scientific paper
Jessica Gavin
I’ll be talking about this episode in three different sections: One will be about how we produce this podcast, two will be a sort of overview of the most common answers our 100ish guests have given on My Food Job Rocks, and the last part will be about what we plan to do for our future.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’
They want clean label sugar reduction because that’s the trend.
So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities.
For more information, visit ICON foods at ICONfoods.com
I’ll be talking about this episode in three different sections: One will be about how we produce this podcast, two will be a sort of overview of the most common answers our 100ish guests have given on My Food Job Rocks, and the last part will be about what we plan to do for our future.
So let’s start with how this podcast was made. Podcasting technology is pretty cheap. You can get an ATR mic for $70 dollars, audacity software for free, MP3 Skype recorder for free, Skype for free, and hosting for about $10-20 dollars a month. I’ve had this for almost all 100 episodes but we will most likely invest in some other software very soon. One of the things I purchased recently, is wavve.co software which converts audio clips to video clips which I find pretty cool.
Again, setup for podcasting is super cheap but it does take some skill to improve. You eventually get into a rut when recording, editing, and publishing episodes and it wasn’t until episode 80ish where I wanted to really analyze how to improve. I paid a radio coach about $100 dollars to evaluate two episodes: an interview and a monologue and I got some really great insight on how my audio sounded and I dunno if you guys have noticed, but the entrances are a bit more dynamic.
Speaking of past episodes, I recently listened to episode 000 and it was terrible. I sounded really boring. It’s recently been replaced with a more modern version. Check it out! I also noticed while digging up clips for the intro, that I zoomed through the intros so fast. Wow, I hate listening to my past self! But if you’ve been here since the beginning, then you’ve seen the improvements.
In the things I do, I try as hard as possible to get user feedback and this is why I love using surveys. I used surveys to get responses from the Arizona Section IFT and got some very valuable feedback using this method. Giving away prizes helps a ton with getting people to fill out the survey.
For those who filled out a survey, thank you! Throughout the podcast, I’ll talk about things I’ve noticed but one very particular one is the audio quality, which scored low and got some interesting comments. Many didn’t like the inconsistency of audio and some people say that it’s not very car friendly. I also got one saying I make too many mouth noises. Haha, I love it!
So over time, we’ll be upgrading the sound quality of My Food Job Rocks and this is going to be a learning experience in my end. There are a lot of youtube videos that teach you some cool stuff so I’ll try that. Right now, it’s current episodes, but I wouldn’t mind doing this for all of our episodes eventually.
So as everyone knows, I have a full time job and I have to schedule these things before or after work. This isn’t too bad as my job is decently flexible and timezones are awesome. Guests are told to sign up using a free app called calendly.com and then I send them a list of questions about 3 days before hand.
When we do the interview, I get them and I warmed up and then we begin with asking the first question, which is a general “how do you introduce yourself?”.
As you might have noticed, the episodes are getting longer and longer. The amount of questions haven’t changed, but how I asked questions have changed. I’m sure you realized that I now ask more questions to get a better understanding of the guest and really try to dig up some great advice. This is just a skill I developed with practice but it’s made the podcast a lot better when it comes to getting advice. Or so I think so.
Through the survey, I received a lot of feedback that maybe an hour an episode is too long. I’ve debated about this for a while and I’ve decided this: Starting at maybe the 110th episode, we’ll still have hour long podcasts, but it’s going to be segmented into two parts, a general inquiry and a lightning round questionnaire at the mid-point of the episode. I want the most important info at the first 30 minutes and give structured opinions at the end of the episode.
So for example, most of the great stories about career advice will happen at the beginning of the podcast and opinions about technology, favorite books, etc, will be at the end. I know this is not ideal for people who want to finish things from start to finish, but to be honest, I am a huge believer of long-form content.
We need more long-form sources of content in the world. I think that really separates the people who like to absorb information and actually learn from My Food Job Rocks. Tim Ferriss, Tom Bilyeu, and other interview based podcasts give some amazing insights that take an hour long, but I learn so much and I feel like a 30 minute talk between guests really devalues my time with them, their time with them, and of course, your time with them.
So after I get an audio file, I put it on my backup and it’s added to the list of podcast guests, or a google drive. Usually, we have around 5 to 10 episodes in stock because interviewing is really enjoyable for me. Last year, I tried doing 2 episodes a week, but it really killed me doing so. All of my time was devoted doing podcasts! That was when we switched to more article-writing content when I realized my time was being eaten up doing twice a week.
So for a 1 hour podcast, it takes 3 hours to do. We first record it, that takes an hour, then I have to edit it, which involves listening to the podcast and through real time, write, pause, and edit the show. I find this a really enlightening process because I’m absorbing the most information through this step. I not only get to learn about my guests, but write notes in which I can eventually apply it to my life. A lot of the advice I’ve gotten from my guests have made me a happier and healthier food scientist. Because it takes 2 months to revisit the podcast, it’s like reviewing a brand new episode.
Uploading and copy pasting it on the website takes about 30 minutes of work, and I blast it out on facebook, twitter, and linkedin.
I use these platforms because these are where my guests live. A lot of younger food scientists. Or business owners use facebook to share my content. Twitter is great for the people who use it such as Logan or David Despain. Linkedin is my powerhouse and I meet most of my guests there. Most of my viewerships, thank-you notes and things of that nature come from linkedin.
And that’s kind of my process on the podcast. Again, doesn’t take too much of my time.
So now let’s go to part two. Talking about the most common and interesting questions on the podcast (We go more in depth in the podcast)
Questions that were scrapped
More focused on asking better questions in the beginning
What’s your favorite food?
Something inspiring
Where will you be in 5 years?
Who inspired you to get into food?
Important Skills
Passion
Curiosity
Emotional Intellegence/Empathy
Always keep learning
Books I’ve read thanks to my guests
The Alchemist
Radical Candor
A More Beautiful Question
Books that are insanely popular
On Food and Cooking
Anything by Malcom Gladwell
Modernist Cuisine
Kid’s books: Give a mouse a cookie, swallow a fly, Oh the Places you will go
Other Books I Mention
So Good They Can't Ignore You
Elon Musk: Tesla, SpaceX and a Quest for an Amazing Future
Clean Meat
Quotes that were popular
Crazies by Steve Jobs
The Man in the Arena by Theodore Roosevelt
Kitchen Items that were popular
Kitchen Aid
Vitamix
Knives (especially chefs)
Spoons of sorts
Technology that is really popular
3D Printing and then it stopped
Alternative Meats
Clean Label
Super specific: Baking technology and Whole Genome Processing
Problems that the industry needs to face
Feeding the World
Communication is a big one
General Advice on Being in the Food Industry
Find your passion
Your Network is your net worth
Love what you do
Try everything
Let’s talk about the future
So base don the survey, the results were pretty cool. I bounced some ideas around about free things we can do, and also some avenues where you would pay for things.
For free things, I want to try different media platforms. I’m already experiencing with short videograms that are kinda cool.
I also want to try and get an inclusive group going either on facebook or linkedin. I’ve been noticing through my posting on linkedin, a lot of other people are telling their story
Thank you everyone for also filling out the daring question on what type of things you would buy from us if given the chance. We’re carefully taking things into consideration and I have an idea where this will go. Ideally, I’d like to launch this mid year.
So next year, we have more interviews, and it will be a mix of things you like, things I like, but I’ll be focusing on more technical experts. From the data I’ve gathered, I want to really dive into technology that is really changing the industry. To do this, I’ve tapped into some of my guest’s networks so you’ll be getting some really cool discussions on the topic of let’s say lab grown meat or geospatial technology. It’s thanks to a strong relationship I have with my previous guests, that I have this opportunity, and they will be thanked as the episodes roll out.
Other than that, better podcasts, more articles from guests, maybe more services, and perhaps something completely new.
Overall, the big question is what does My Food Job Rocks stand for? I think this will change every year, but I’ve always stood by this philosophy.
Everyone has a story to tell, and the people in the food industry are no different. My Food Job Rocks is a platform for people in the food industry to not only tell their story, but have the ability to encourage people to tell their story. I’ve been finding this out more frequently as we continue to post consistently on linkedin. People are inspired, and people are talking.
This will always be our main focus here, to give you the ability to tell your story and inspire others to do the same.
As some of you know, whenever I’m sent for business, I try my best to meet with people wherever I can. This time, it took me to Chicago. So I took a few days off and asked if I could come into the IFT office in the heart of Chicago. I talked to a few people on staff due to my role as Chair of the Cactus IFT section, but I also was able to get an amazing interview with two IFT employees. Karen Nachey and Jay Gilbert.
Fun fact, I worked with Jay as an undergrad in college.
So a main theme in this interview is food science, how we all found it, and more importantly, how IFT can help you as a food scientist.
As you know, IFT has a variety of tools for food scientist and Jay and Karen break down how to use these resources.
We talk about webinars, the best way to take your time on Expos, the Food Evolution movie, the really cool things happening with IFT Next, everything IFT is in this episode.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’
They want clean label sugar reduction because that’s the trend.
So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities.
For more information, visit ICON foods at ICONfoods.com
Key Takeaways * How Karen, Jay and I found out about food science * Info on webinars, IFT's Expo, IFT Next, and plenty of other IFT tidbits * Cookbooks, how to get recipes, and how we use cookbooks differently
Question Summary Best thing about your job: Jay- Working with experts everywhere in the food industry. IFT has 190 passionate volunteers
Karen – Researching and writing about new food ingredients. It’s very interesting to learn something new
When was the first time you learn about food science?: Karen – My roommate told me about it. My roommate actually switched into food science.
Jay – I wanted to go into culinary school and went on a tour about food science. Went to Massachusetts. For IFT, I was a volunteer since I was a freshman and rose through the ranks thoughout my college career. This opportunity to came up and I took it.
How do most people find out about food science?: Most people find that it’s a love of food. But even basic sciences anywhere can be applied to food science. You either find out about it early, fall into food science, or someone tells you about it later in life
What is the most important skillset in the food industry?: Curiosity, Willing to learn new things. Food industry is constantly changing. Communication skills, especially now, with the complexity of talking about food, we want to arm food scientists with the power of knowledge. Keep envolving. How you and the work that you do matters. How to have scientists present their research
Volunteer Leadership training – Telling your story. Recorded at: http://www.ift.org/community/new-professionals/emerge-live.aspx
What other resources does IFT use?: Webinars, IFT expo. You have the opportunity to talk to IFT any time to ask what you want them to do for you. Just contact info@ift.org
How can you optimize your IFT Expo experience?: First off, plan ahead. Don’t segment yourself to one specific thing. Spend your day to “taste the buffet”, such as seminars, show floor, and the mixers
Online directory, print directory of things
Also check out the ELN Emerging Leaders network
Also check out the Food Evolution movie
On Transparency: Food is more controversial and mainstream. IFT is trying to educate consumers and food scientists to communicate together
IFT Next: Startup focused section. Big initiative from Ingredion. We look for startups who will disrupt the food industry and we want to support them. The most beneficial part of the program was for these startups building their network
Food Disruptor Challenge – Startups who will be competing Shark Tank style
Digital improvements to IFT – Virtual webinars, or 1 page digital pdfs. We’re looking at a bunch of opportunities. Have more TED Talk like opportunities
What type of food trends and technologies?: Karen: Flavor trends and Clean Label. It’s everywhere!
Clean label tips for Adam
Pumpkin Spice Latte might be trending out. Maple might be taking its place
S’mores
Cold Bew Coffee
Flavor House email lists
VR and Augmented Reality will change the game.SPIN class changes with Augmented Reality
Innova and Fonterra both utilized Virtual Reality
The biggest problem the food industry has to face: Social Media and everyone can talk about anything. As scientists, how do we communicate the right things properly? Not to divide, but to collaborate
If you want to be a food communicator, contact IFT and we will connect you to a program. info@IFT.org
Who inspired you to get into food?: Jay – My Grandma. Karen- I fell in love with food when I was actually studying food science. When I was a kid, I wanted to make soup and I started dumping spices
What got you involved in IFT: Jay – As a young kid, I joined my local food science club and my advisor pushed me to get more and more involved in IFT. For Karen, one of her professors got her involved.
Shoutout to professors: Dr. Lathrop, Dr. Sam Gugen and Dr. Julie Goddard
Favorite Kitchen Item: Karen – Vitamix. Jay – Kitchen Aid
Favorite Books: On Food and Cooking, Flavor Bible, Ratio
Favorite Food: Karen – What’s the best thing you ever ate?: Lenya Brava Baja California restaurant. Butterflied Striped Bass cooked on an open flame. 4 different sauces.
Jay – Phuket Thailand’s Tomyum Penauts and Tomyum Soup.
Do you have any advice for anyone who wants to go into the food industry?: Find your passion and take a holistic approach to the industry. Food Science has an opportunity for everyone. Find a professor you can lean on, always be willing to learn something new.
What do you think you need to learn to get you more prepared for the workplace?: Try different things, start networking. Who you know is really important. Get out of your shell and just talk to people. They are definitively willing to help.
Where can we find you?:
Jay Gilbert: Social Media or email: jgilbert@ift.org
Karen : IFT flagship magazine food technology. Ingredients Section
Hey everyone, just a quick note before the episode begins. We have a survey up for My Food Job Rocks that will help us plan for 2018. We need your input on how we’re doing so far, and we also have some really cool ideas we want you to approve in 2018. For your efforts completing this monster 40 question survey, we will be offering a chance to win an Amazon Echo. I just got one, they make your life a lot easier. Just go to myfoodjobrocks.com/survey
I met David before joining Isagenix during my first meeting in Cactus IFT, the Arizona section of IFT.
When I interviewed at Isagenix about a year later, I said “wait, I know you”
Over time, David and I have become best coworkers and we talk about food, travel, IFT leadership stuff, and developing cool products for Isagenix.
David is passionate about many things. Nutrition, exercise science, traveling, nature and of course, food science. He is a writer, or rather, a writer who manages other writers. However, as an avid learner, David decided to get his Certified Food Scientist certification after being heavily involved in IFT.
Whether you’re interested in the CFS certification or not, we talk about the whole process and what it takes to become one including some insider and candid tips for success.
Since David is a science writer, we also talk about how to write well, and where to find information to write about. For example, some websites and organizations have more credibility than others, and the source that not many people know about, happens to be nutrition conferences!
About David David Despain, MS, CFS, is a science and health writer, a nutritionist, and a budding Certified Food Scientist who is based in Gilbert, Arizona. David has had over a decade of experience being involved in the world of food and nutrition yet he only recently earned his CFS credential from the Institute of Food Technologists in August 2017. He’s currently the Director of Science Communications within the Research and Development Department at Isagenix, a health-and-wellness company. Previously, David has also written for various publications about food and nutrition including Food Technology magazine, American Society for Nutrition’s Nutrition Notes Daily, Outside Online, and Scientific American Online.
Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor – ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’
They want clean label sugar reduction because that’s the trend.
So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities.
For more information, visit ICON foods at ICONfoods.com
Key Takeaways * How David became a part-time stock broker * The best place to find quality nutrition news * How David started to develop a passion for science writing from an English Professor
Question Summary Cal Poly Professors: Dr. Amy Lammert and Dr. Robert Kravets
Prep course IFT2017
When someone asks what you do for a living: I’m a nutritionist who works for R+D and head a team of nutritionists that educate the consumer
Best Thing about Your Job: To learn something new every day
Nutrition Conferences
Exercise Science Conferences
Describe the path that got to where you are today: I studied Biology. Got a MS in Nutrition Science. Found out how Nutrition Science had a lot of conflicting views. Got interested in Nutrition Science first, then Exercise Science, then Food Science!
How did David get involved in Food Science?: Chair of the Cactus IFT person asked David to create the newsletter. Then David was hired on as a writer in IFT
Notes on the CFS Course
Was a 2 year process
I attended 2 CFS short courses
I read all of the textbooks, and I had a challenge with Food Engineering
The test was a lot harder than I thought, but I passed
I argued with Adam about the questions
I memorized a whole lot of equations and the test didn’t have many equations
Most questions had to do with problem solving. You had to know what you knew and solve a problem
Some questions all sound correct but one was “most correct”
Questions on the practice test were not the same! However, they were useful to getting me to practice.
The organizers said to read the questions but not memorize the answers
If you were to tell someone who was about to take the test some advice, what would you tell them?: I came from a nutrition background, so it’d be helpful to be in a food science background. Also, a lot of people overthink the test
Was it worth it?: Yes!
CFS resources: One is always in IFT, there is an online CFS course
On writing well: Writing is a learning experience. If you find stuff online, write about it. Even in podcasting, you have to research more
When assigning something, ask to write 10 things about a subject
Where do you recommend to get more valuable information?: Food Science and Technology. Nielson, Mintel. Scientific American, Outside Magazine
As a writer in Nutrition, it’s important to understand that Nutrition is a process
My Food Job Rocks: I get to learn every single day
Food Technology: Sports Nutrition and segmenting nutritional plans based on activity, Nutrient Timing,
New ways of finding ways of having people eat their vegetables in burgers of bars
Taking kale and using it in different applications
What’s one thing about the food industry you’d like to know more about?: I want to look more into what I read studying for the CFS exam. Also brewery, and dairy
Dr. Michael Kolgan
Generalist vs Specialist
Innovation: combining 2 different topics
Favorite Quote: Richard Dawkins: Science writers are the soldiers against Ignorance
Best meal you ever ate: I just spent 3 weeks in Argentina. They cook stew in a plow disc. It’s the best feeling in the winter. Lamb Stew on a Disc.
Do you have any advice for anyone who wants to get into the health and wellness industry?: A degree in Food Science or Nutrition is helpful, but you can also get it from the Marketing end and the Manufacturing end.
David Despain is mostly on twitter: @daviddespain
Other Links Certified Food Scientist
Product Development
Product Education
“Waffling”
High Pressure Processing
Alex Hutchinson
Villifying sugar
Maltodextrin
Aspartame
GMOs
Omega 3
Omega 6
RCTs
Patagonia
Hey everyone, just a quick note before the episode begins. We have a survey up for My Food Job Rocks that will help us plan for 2018. We need your input on how we’re doing so far, and we also have some really cool ideas we want you to approve in 2018. For your efforts completing this monster 40 question survey, we will be offering a chance to win an Amazon Echo. I just got one, they make your life a lot easier. Just go to My Food Job Rocks.com/survey
I thought I was going to have a hard time interviewing a 16 year old superstar chef, but it was one of my funnest experiences podcasting.
Logan Glueff has a huge list of culinary accomplishments at such a young age. He’s met President Obama, Gordon Ramsey, and other top chefs around the nation. Not only has he been on TV such as Master Chef Junior, and Good Morning America, he also has a really big heart and enjoys hosting dinners at his house. Oh, did I mention he has a cookbook?
So I ask some awesome questions to Logan and I got some amazing answers. I wanted to really see what drove him, and how he thinks of complex flavors. It all boils down to taste, texture and depth. Pay attention to this.
If you are any type of creative in the food space, you have to listen to this episode. The way Logan describes his competitive spirit, thought process and culinary experiences brings a type of curiosity and excitement I haven’t felt since I was a kid.
About Logan Logan Guleff has been named one of the Most Influential Teens by Time Magazine and a James Beard Blended Burger Winner. Since becoming the 2014 MasterChef Junior champion he has become a rising star in the culinary world. He was named Southern Living‘s Best New Southern Cook and earned a spot on Fortune Magazine’s 18 Under 18 list; he’s also the youngest certified judge for the World Championship Barbecue Cooking Contest in Memphis, Tennessee, and the youngest chef to cook at the historic James Beard House in New York City. Earlier this year, he judged the International Young Chef Olympiad in India and just launched his first cook, “Logan’s Chef Notes and Half Baked Tales”.
Key Takeaways * How Logan creates amazing dishes and his thought process * Logan’s experience meeting Obama and Gordon Ramsey * The fun way Logan did his cookbook * I pitch to Logan about Food Science
Question Summary How do you introduce yourself?: People call me a lot of things. Logan, Logan the Chef, Logan the Kid Chef. Most people aren’t chef, am I technically a chef? I’ve proven myself
What do you think you need to do to become a chef?: An extensive knowledge of techniques and flavors
How do you become a chef?: You can become a chef either trained in a restaurant or in a classroom
What would you like to do?: Either a TV show or a food truck. I couldn’t do a restaurant because it’s too much work managing people and people won’t listen to you as a kid.
Advice: The flavor of your restaurant changes with each chef. For example, Chinese Restaurant Chefs
What got you interested in food?: I started with morning coffee with my mom at 2 years old. Then pigs in a blanket, then deviled eggs, got into bread,
What are you fascinated with right now?: Vegan food
Front porch dinners – 9 courses. My fans never had my food and I wanted to feed them
Media journey: 7, 8 or 9, I entered competitions. My pasta was great, so I started to enter competitions
JIF peanutbutter sandwich contest – Made a complicated turkey burger – won 2nd place, got mad
Salty: millennial term that means grumpy
Kid’s day dinner contest. Won that, met President Obama (whaaat?)
Advice: Losing sucks, but chefs are very competitive. I still get salty about losing, but you don’t think about it every day
Skillset: The fire of competition pushes you forward
How was meeting President Obama?: Just being in the white house was amazing
James Beard Blended Burger Contest: The sustainability of meat and mushrooms
Friend who’s really into mushrooms
Cook down mushroom gills to make a meat. Add steak seasoning and make a burger. Milkshake (lavender cardomon milkshake) ahji paka peruvian red spice
When you do competitions, are you nervous all the time or not?: I don’t get nervous, when a problem arises in a competition, you have to just think, “huh, what went wrong?”. The element of surprise is tough
Demo at Duke University the students gave me random things and I had to cook themn
When you get surprises, how do you create a dish?: You think of flavor, texture, and depth. What components of the dish do I need and what components do I have?
Example: Resource + common knowledge base = making amazing food!
We like food that have multiple fun components like flaming hot Cheetos.
How logan cooks: Each dish should be essential to the dish so I can explain each ingredient and why it’s used
Julia Child
Reality TV: Usually unedited. I really enjoy being on TV
I've been on:
Master Chef Junior
Flip My Food Chef Jeff
Pickler and Ben
Today Show
How was working with Gordon Ramsey?: He holds you to the highest standard. He really wants you to do your best and that you’re growing
What is one thing you learned about Gordon Ramsey?: The kitchen is a tough place and you have a chance to create your best. Only serve the best
Dabbing
Who else do you admire: Bobby Flay. He has so much knowledge about flavor. He will plate you something delicious
How would you describe the way Bobby Flay flavors?: They are a bit heavy handed. You have to beat Bobby Flay using light flavors
What would you fight Bobby flay with?: Your signature dish. Mine is currently a salad. A roasted beet with a spiced honey gastrique. I hate it. I have to make it over and over again.
For me, I want to make one dish and move on to another. If I had a restaurant, I would do special of the day
Why Does Your Food job Rock?: You may have the most important job in the world, but my job is more important. My food makes people happy. Everyone’s gotta eat. You need to enjoy the best
What kind of trends are exciting you right now?: I want the trend of plating to die off. Like 3 hours of plating. However, Sous Vide is really cool.
What do you think about meat in the future?: You can’t grow a cow in space
The tick that makes you allergic to meat
Favorite book: Ender’s Game
Favorite Kitchen Item: Tong
Favorite Quote: Einsteins’ definitition of insanity.
What’s the best thing you ever eaten?: May’s Gordon Ramsey’s restaurant. Duck Confitt
What are your favorite flavor indicators?: I actually like a lot of bitter foods. Chefs who smoke makes food more saltier, Cold food sucks
Most challenging thing you’ve cooked: Figuring out the finale menu for master chef junior. They told me to memorize it and then I didn’t!
Logan’s cookbook: Cookbooks usually cost 30k, Girl in Indonesia created fan art of Logan. So we decided to have her do art for a recipe book
Any advice for people?: When you go for something new, 9 times out of 10, it won’t work
Where can we find you?: Website, instagram, youtube channel, Netflix
Logan’s Social Facebook: https://www.facebook.com/LoganJuniorChef
Twitter: https://twitter.com/LoganJrChef
Instagram: http://instagram.com/Logan.Jr.Chef
YouTube: http://tinyurl.com/ojtd2vg
Blog : http://orderupwithlogan.blogspot.com/
For my Youtube subscription, click on me below, http://tinyurl.com/ojtd2vg
Links King Arthur flour bread course
Umami
Ratatoullie
Leonardo DiCaprio Invests in Beyond Meat
Research Chefs
McCormick
Ali Bouzari
After 5 years as a corporate food scientist, Tara decided it was time for a change.
She decided to explore the wine industry.
If you’re in any agricultural university who has a wine and viticulture program, you might have heard stories of the students going all over the world to get Harvest Internships, a time where the vineyards need people to help harvest and process wine from grapes!
Tara did exactly that and moved from Ohio all the way to beautiful upstate New York to make wine.
Conveniently, Tara works in a consulting group called Savour International and is doubling up doing quality projects in the winery. Nice!
Tara’s interview is great if it’s time for a change in your career. You’ll learn about the pros and cons of taking risks, the power of being flexible, and you’ll get a complete rundown of how she got her Harvest Internship, and what she does on the daily.
Key Takeaways * How Tara jumped into the wine industry after 5 years of baby food * How to find what you’re passionate about * How to describe food science * The beauty of quotes
Question Summary Harvest Intern Positions are only in the Fall.
What do you tell them in a sentence or less: Food Scientist or Savour Food Safety International – Consulting Firm. No limits in what they can do
Advice: Take risks in the beginning of your career. It’s the time you can be the most risky.
How did you find out about Food Science?: Found out food science about from brother
Skills: Flexibility and change in regards to regulations. Flexible in every way
Siliker
Can you be flexible in a large company?: Maybe it’s hard in large companies. Private companies? It depends.
How to do a harvest internship: Hand pick grapes, bring to the press, crop dust the grapes, clean or take out the grapes, process, and ferment. Then put it into bottles. Every winemaker processes wine differently.
What’s your favorite part of the process?: NOT cleaning! Also, the fact that you can see the product made from farm to fork.
Connect with Tara to learn about Wine Stuff
My Food Job Rocks: I get to work with so many things at once.
What’s your dream job title?: Brewmaster before. Now it’s Multipotentialites. I just want a job that challenges me all the time. Also known as Polyglots
For Adam: I distilled my goals and I realized creativity makes me happy.
Food Science: How it’s made
Technology that Interests you: Sustainability
Biggest Challenge the food industry needs to face?: The Average Person using 1 article to justify that things are bad for you.
What’s your 5 year plan?: That question is scrapped because things are moving so fast
Who inspired you to get into food?: My family. I grew up in a dairy farm. We did Farm to Fork
Quote: Let the beauty of what you love be what you do
Favorite Food: Trying Acai Bowls and Fresh Poke in Hawaii. Vacation makes everything taste better
How to prepare for the work force: Projects take weeks in college, but in real life, they take years and things are always changing. Being able to say no. But say yes when you’re new.
Other Links Hammonsport, New York
Harvest Internship
Keuka Lake Winery
Savour Food Safety International
UC Davis Website – Harvest Internships
Ohio State University – Food Science and Tehcnology
Interior Design Major
Nutrition Major
Nature’s One – Organic Baby Formula
LSU
Product Development Competitions
LTO Limited Time Offer flavors
Biscuits and Gravy Chips
Cornell University – Focus on Sustainability
CSA – Community Supported Agriculture
Cal Poly
Wine is Heart Healthy
Wine is bad for you
Coffee – antioxidants, live longer
Coffee – you’re a psychopath and you die faster
This isn’t just a food industry problem
Christina Pease – Nature’s One
Adam’s Instagram: @itsmeadamyee
I knew Rachel before I even graduated and she didn’t know me.
She might have actually been the first person I’ve ever seen who was a consultant. I think it’s because she took advantage of the online space and I stumbled onto one of her articles, or e-books, or something.
Anyways, if you’re in NorCal, and you don’t know Rachel Zemser, you might actually be living under a rock.
Her presence online and offline makes it seem like she’s everywhere. And she needs to be as it’s necessary navigating the Bay trying to solve silicon valley’s greatest challenge: consumer packaged food.
In the bonus episode, you might have caught a bit on how Rachel networks, but this episode talks much more on being an expert formulator, even if you aren’t already in R+D.
Not only that, but she gives some life advice to young professionals who might not want to leave home, gives some amazing insight on new food ingredients, and rants and raves about her favorite restaurants in the world.
Key Takeaways * On mentorship and being a pro developer * Why young professionals should move * How to be a regulatory consultant
Question Summary How did you find out about food science?: I picked it out randomly
How do you become an expert formulator?: If they only make one product, they will get to know all the procedures fast. Books can help, but you have to live it. You have to learn through mentors. However, if you were in a big company, you can go and be friends with the R+D department. Keep on learning from all avenues
How to get Mentors and Mentees: Symbiotic relationship
Quick Tips: If an intern is really really new, in general, it’s a negative Return on Investment
How long do you think someone should be in a company before leveling off their skill set?: 5 to 6 years
Depends on what position you are. There is not a lot of turnover in food companies. They won’t get rid of you.
New Jersey and Chicago: a lot of competition. Arizona not so much.
Young Professional Advice: if you’re 22 to 32 years old and have no kids, you should go out and explore the world. Don’t be afraid to leave the coop.
Tips on Starting your Career: I meet so many graduates from Davis who will never ever leave the Bay Area. Rachel suggests that they should leave and explore.
Quick Tip: Keep on going for food science and you can be a consultant for life
Food Trends and Technologies: Protein Powders, Fat Powders, Botanicals and Antioxidants
TIC Gums, Colony Gums have teams to support you. Ingredient companies have a huge technical support network to help you out
What is one thing in the food industry you’d need to be more about?: More education for fats and oils
Coconut Oil was bad in the 70s. Palm Oil is bad now due to sustainable concerns
U Mass Amherst: Gum and Hydrocolloid class
What's the hardest part about being a consultant?: Hard part about being a consultant is that you know a lot of things, but not everything
Favorite Kitchen tool: Chocolate Melange: Can make her own peanut butter and chocolate
Favorite Quote: Are you a nutritionist? Nutritionists care what you put in your body
Do you have any advice for anyone in the food industry?: You have to love it.
Where can we find you?: Burlingame, IFT, RCA, World of Flavor Shows, Expo West, Fancy Food Show
Website: Alacartconenctions.com @culinologist, facebook page for the ebook, google her
Other Links Chenowith Labs
Fancy Food Show
IFT17
Food Science: The university’s best kept secret
Food Blogger Conference in San Francisco
Alton Brown inspired Millenials to be food scientists
Gen X: chefs and military find out about food science
Research Chef Association
Free IFT Powerpoint for Food Science
Food Science versus Nutrition
Regulatory Consultants
Love on the ingredient statement
Potato Protein
Impossible Foods uses potato protein
Olestra in fat trends
Gelatin, Collagen
Supply Side
Gums
Hydrocolloids
World of Flavors
El Bulli – but I got food poisoning in Madrid
NOMA
The Fat Duck
Farm to Table
MOTO
Tablet compressor bench top tablet press
Ray Krock McDonalds story
Rachel and I have known each other for quite a while and I am finally glad to do this jam packed episode with her. We recorded over 2 hours of content and I found the first part so good, that I had to share it with the world.
In this segment, we talk a ton about bringing products to life, and the practicalities and pitfalls it takes to actually get started making a product.
This includes having people overvalue products and undervalue other aspects such as production and marketing.
Since Rachel and I are both in the bar space, we talk a lot about this type of product. This ranges from Keto Bars, bar marketing, dealing with silicon valley entreprenuers and how much money an actual product costs
No ads this time, this one is a freebie.
Key Takeaway * How to make a Keto Bar * Marketing is everything for these products * Trade Show Tips * If an entrepreneur comes from tech, they think they have it all down
Question Summary Do you have a network of consultants?: I have a network of independent consultants. For example, people call me for acidified foods and I call a hydrocolloids expert
How did you become a consultant?: It’s hard to be a consultant fresh out of college. The more experience you have, the easier it is.
How long were you a food scientist?: 1996 until 2009. I had near 20 years of experience before I jumped ship.
About entrepreneur clients: Entrepreneurs need a lot of hand holding and they are usually short term clients
How to Network
- Walk up and down the trade show
- Host events
- The more resources you get, the better you can succeed as a Consultant
Netherlands and the hardcore science
Why do you think tech entrepreneurs go into food?: Everyone cooks and eats, they think they can solve the problem
What is a big pitfall about food?: R+D is a small percentage of a product cost. People don’t know the costs of production or marketing
Other Links Plum Organics
Walnut Board of California
Wrote an Ebook about Food Product Development to Entreprenuership
Unilever
Kraft
Kagome
Creative Energy Foods
Ketogenic bar
MCT powders
Vegan protein powders
RXBar bought by Kelloggs
Juciero
Hampton Creek
Soylent
U Mass Amherst Food Science Program
University of Illinois
Institute of Food Technologist
SciBabe
Food Babe
Flavor Producers
San Francisco State – Teaching Food Science
I’m glad after 94 episode we have someone to represent the packaging side of.
Derryl Kostynuik lives in a small town north of Calgary and he works with a lot of food companies to bring out the best in their brand.
How do you do that? With creative and innovative packaging. Derryl gives some great examples of brands that went to him to get their packaging reworked.
So in this episode, we go into a great detail on the creative process of designing a killer packaging design. We also get pretty into things, on how to make your own design firm (if you’re into that) but I think the most valuable lesson in this interview that I got out of it, was a really interesting method on how to be creative.
You can sign up for Derryl's newsletter at: pencilworks.com
About Derryl There are so many ‘me-too’, ‘blend-in’ and ‘boring’ package designs and not enough ‘stand-out’ package designs in the marketplace. Sadly, a lot of packages are collecting dust instead of ‘selling themselves’. It doesn’t have to be this way. My mission is to change the way packaging presents itself on the shelf by designing packaging that becomes your companies best sales person. This is so your company can truly enjoy the benefits of increased sales and the consumer enjoys the benefits of the products that they purchase.
From my early childhood years, I knew that I was more creative than most. In fact, I’ve been playing in the world of creative design before I knew it by that term. As a 6-year-old boy, I just called it ‘doodling’. I’d doodle as I designed hockey uniforms for my imaginary team and I’d doodle while I crafted my own line of muscle cars. Creative and expressive before it was cool to be so.
My mission is to create dynamic packaging that becomes your company’s ‘best sales person’ through my 7 Step Best-Selling Packaging Design System. This system analyzes your packaging, then provides a market positioning solution that immediately helps you ‘stand-out’ from the competition and attract more business. So now all your packaging efforts have a unique and strategic story that not only is different but declares your position in a ‘stand-out’, market dominating way.
Specialties: Best-selling packaging design, packaging audits, stand-out marketing strategies, corporate and product brand identity design, product naming, product and service positioning/analysis. All these engagements are considered 'In-Frame' context. This means consideration is made to ‘what’ makes you different and then crafting your image and message in a way that appeals to your audience. It’s the only way I can have you stand-out where and when it matters most.
Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor - ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’
They want clean label sugar reduction because that’s the trend.
So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities.
For more information, visit ICON foods at ICONfoods.com
Key Takeaways - It’s hard to tell someone’s baby that it’s ugly
- Dealing with rebranding versus brand new products when it comes to packaging
- Beef Jerky story – the “Bite Me” slogan changed a brand completely
- How to be innovative and think creatively
Question Summary Describe yourself in a sentence or less?: I have a design firm that makes packaging pop off the shelves
Quick Tip: Your packaging could be causing you to lose sales. If they are not buying from you, they are buying the competitor
Beef Jerky story – the “Bite Me” slogan changed a brand completely
Dog Food story – Wanted to develop a natural dog food line, developed new packaging. Now sells 1 dog food every 48 seconds
How do you go through the ideation process?: I have a 7 step process.
- Research everything about the consumer. “What does use quality ingredients mean?”
- Walk around in stores or go to the websites. The last thing you want to do is to have a package that is like everyone else. It’ll blend and disappear
- Discuss with the brand owners to make a package that will still be familiar with their product based
Describe to where you are today: I had a graphic design company, and got a food client. I got really interested in how food was packaged including placement, processes, and material.
How did you get into design?: I loved to draw as a kid and when I was going to college, I had to take an entrance exam and got in. A lot of people there were so much better than me.
Quick Tip: If you want to be a designer, learn how to draw. You have to keep on practicing
How can you learn to be creative: look a lot, read a lot, always look at what everyone is doing. Be observant. Imagine things, dreaming of things. Day Dreaming, blue skying. Spend time doing nothing.
Are you born creative or can you learn it?: Everyone is creative in their own way.
Was there anything you read or observed or day dreamed that you designed?: A gaming system. Their gaming rig was jungle themed so I made a jungle themed box.
Quick Tip: People don’t buy because you’re good or creative, it’s because they need your service.
My Food Job Rocks: I get to create amazing packages and creating a package to be their best sales person
Food trends and technologies: The science of eye movement to see what packages are more enticing.
One thing in the food industry that you’d like to know more about: I’d like to know more about the materials in packaging
Favorite Quote: I try to think but nothing happens! - Bugs Bunny
Favorite Kitchen Item: a fork
Any advice on going into the packaging/design industry?: Learn the business side of things, people will buy based on your services. Then study EVERYTHING about packaging
Business resources used to help you: There are books
Society of Graphic Designers: resources about graphic design and how to sell them
Quick Tips: Be honest, have integrity, not all things work out. They have to win.
Where can we find you for advice?: papercut@pencilworks.com
Other Links Arduri Canada – Calgary Alberta Canada
Montreal, Quebec
RXBar
Disabled artists can draw graffiti in the hospital bed
Heat map
Canadian thanksgiving
Ukranian food
I’m a big fan of interviewing small businesses that are rocking it and Pepper North is no exception.
For one, I can ask them practical questions on how to get started and I get really grounded and tactical answers. Another reason? I get to try their amazing products.
Ana Stevens found me on linkedin and asked to be interviewed. She then sent me some of her amazing products for me to try, big fan of their blueberry barbecue sauce. Canadian listeners, these products are exclusively for you (for now).
So a big thing that really surprised me about Pepper North is that not only is it completely family ran, but they are selling at over 200 stores in the Toronto area. I dive in deep to find out how they try to get their products in stores and I found it really informative.
Other highlights in this episode includes how important a story is on a label, the huge local movement going around in Canada and a great dissection on what makes these two founders such a great team.
About Pepper North Pepper North was born out of a love for growing super-hot peppers and handcrafting delicious gourmet hot pepper products. We believe in using the freshest locally sourced ingredients possible in order to create a flavour experience that will be enjoyable for all.We are a family run business established in 2013 located in Oshawa, Canada. We began our journey into the hot sauce world much like many others, by growing hot peppers in our home garden and turning them into delicious spicy products for friends and family. As demand began to grow, so did our batch sizes. Adding eye catching labels, we started attending local farmers markets and festivals to rave reviews from our customers and fellow hot sauce lovers. Before long, we were making a name for ourselves across Canada with our line of delicious super-hot sauces.
Currently our award winning hot sauces and condiments are all natural, free from added preservatives, gluten free, and can be found in over 200 stores across Ontario and beyond.
"We are truly excited and humbled to bring great hot sauces and condiments into Canadian households because we put a lot of love, passion & dedication into each hand crafted batch".
Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor - ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’
They want clean label sugar reduction because that’s the trend.
So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities.
For more information, visit ICON foods at ICONfoods.com
Episode Highlights -Why putting a story on your label is really important
-Why controlling everything gives you amazing control
-Why it’s harder to grow Peppers in Canada (duh!)
-The power of local food in Canada
-The power of having a creative and administrative founder
-A discussion on sales
-Why sorting M and Ms
Describe your business in a sentence or less: We produced all natural gourmet hot sauce using locally sourced ingredients
When someone noticed your sauce first, what do they notice specifically?: The labels first because we do our own labels
Romance Panel- describes the panel on a food label
Favorite part about your job: Drew: Creating new sauces. Anna: Build relationships
What was the hardest thing to learn in making your business?: For Ana, learning the different aspects of the food industry
Describes the steps it took to get to where you are today?: Been a long 4 years. Started out selling seeds. People wanted hotter and hotter and we kept on giving them hotter and hotter
Where do you get the peppers?: We grow them ourselves but we supply the farmers the seeds.
How did you grow?: Food and drink shows, fancy food shows, contacting local stores. We are currently in 200 stores.
How do you get into these stores?: Went on Google, typed up specialty food stores, sample to store managers,
You have to be there in person
Do your research! The place has to sell sauces. Call on phone or email them (if they ask)
Ana has a wholesale list that explains the products, ingredients, story, and cost (quantity/case)
Why did you decide to start a food business?: Drew always loved cooking and growing fruits and vegetables. Ana loves interfacing with customers.
Quick Tips: Walt Disney and Roy Disney’s dynamic is the same as Ana and Drew
How do you think of new products?: I think of an idea in bed and create a new product. For example: Blueberry Hot Sauce
My Food Job Rocks: It’s never a dull day. There is something to do every day
Is your product seasonal?: Different SKUs sell more depending on season
Quick Tip: Canadians don’t like pectin
What type of food trends are popular?: Hot sauce is exploding. Fermentation is also growing huge such as Kombucha
One thing you’d like to know more about?: Food Science, shelf-life things, consumer behavior
Quick Tip: A sale 1 to 1 is easy. Selling in a grocery store is really hard because the competition is fierce
How did you get inspired to get into food?: Drew: Mother taught him how to cook, his wife encouraged him to start on his own
Did you quit cold turkey before jumping into business?: No, Drew did things on a side for the year. Ana went on maternity leave
Favorite Kitchen Item: Slow cooker using Pepper North Sauces. Ana likes to make snacks and whipping up rice krispy squares
Quick Tips: Analyze the ways people cook or eat and notice why they are in the roles they are in,
Favorite Food: Drew makes sandwiches like Philly Cheese Steaks and Pulled Pork Sandwiches. Favorite food is pizza
Starting a Food Business: Ana: Do your research, ask the questions, do the regulations, find the logistics. There’s a lot. Drew: Be prepared that not everyone is going to love what you make.
Do you have any advice for starting a food buisness?: Stay true to yourself and your product and yourself will shine. Just keep going, don’t give up.
Where can we find you guys for advice?: Pepper North. Facebook. Ana is on linkedin
Other Links Stargazer: 75% all pepper based
7 pot primo – Troy Primo in Louisiana
Fancy Food Show experience
Local in Canada versus local in United States - Half of the people who go up to Drew ask where it’s made
Canada’s maternity leave is a year
Equifruit interview
Use their blueberry sauce on chicken wings and ice cream
Afterglow hot apricot jelly – apricot zuchinni
Weber Stibolt contacted me on our My Food Job Rocks facebook page and I got him on the show.
He is a fanatic in both the coffee realm and the quality realm and I learned a ton about what makes coffee great.
Weber shares his passion for agriculture and food science even sharing how he got into food science and how he’ll be teaching the next generation.
Being of a very technical mindset, you will also learn some amazing things, such as the art of coffee tasting, how to be analytical and critical of your own work, and why communicating with your peers, is the most important skill in the world.
About Weber Weber Stibolt is a Quality Assurance Specialist for Eight O’ Clock coffee based in the Washington, D.C. area. Eight O’ Clock is a 150-year-old brand born out of the Great Atlantic & Pacific Tea Company (A&P), a chain of now-defunct supermarkets. When A&P was struggling financially in the early 2000s, the Eight O’ Clock coffee brand was spun off and later purchased by Tata Global Beverages. TGB is a India-based company with a vast array of tea and coffee products under various brands across the world - a perfect fit for a global product like coffee. At Eight O’ Clock Coffee, the three-person quality team oversees the food safety and quality of 20 million pounds of coffee annually. In this role, Weber plays a large part in the day-to-day operations of the facility by monitoring both the coffee and its packaging. He works with the production team, mechanics, and the rest of the management staff by communicating quality updates and addressing issues that may arise. In addition, Weber designs and conducts experiments with the ultimate goal of re-evaluating specifications to make the best finished product possible. Weber’s interests while studying Food Science at the University of Delaware primarily resided in food safety. His collegiate internships working with produce food safety at the farm level have launched him into the role he is in today. He is the Alternate HACCP Coordinator at Eight O’ Clock Coffee and is responsible for many programs that the food safety plan at the facility is built upon. Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor - ICON Foods What’s worse than marketing saying, ‘we have to clean up these sugars?’
They want clean label sugar reduction because that’s the trend.
So I advise you to skate to where the puck is going. Whether it’s to make your product a bit healthier or following the ever-changing FDA laws, my friends at Icon Foods – formerly Steviva Ingredients – are here to help. They have more than 20 years of R&D experience with natural sweeteners and sweetening systems in a wide range of applications. With a product list of twenty different sweeteners and plug-in sweetening systems that keeps growing, you can’t go wrong. Check out stevivaingredients.com to learn about the newest all-natural sweetener solutions and collaboration opportunities.
For more information, visit ICON foods at ICONfoods.com
Episode Highlights -The different Coffee Beans Industry Uses
-How Weber got into food science
-An indepth analysis on how to taste coffee
-Acrylamide in Coffee
Question Summary Sentence or less: I’m the Willy Wonka of Coffee. I’m a Food Scienitst and work for coffee and I get I’m a Barista
East Coast
What is the Niche for Eight o’ clock coffee?: Our niche is to be decent coffee. McDonalds, Starbucks, Dunkin
Official Job Title: Quality Assurance Specialist – Specifically Packaging, and Food Safety roles
Favorite thing about your job: I like sending great products to people
Quick Tip: In most manufacturing, Production and Quality are in the same vein, in Eight O Clock, we are separate and work cooperatively
How did you get to where you are today?:
University of Delaware had a Food Science Exploration Day at the end of the day, I wanted to go into Food Science
How did you get your first job?: Maryland isn’t really known for food. Ended up working with a recruiting chose between the West and Maryland
TIC Gums
McCormick
Gardien
Lab Support
What is the most important skill you need for your job?: Being analytical and always question everything. People in quality sometimes get into a rut. You have to analyze even your own work to become better the next day. It’ll help you immensely
How do you quantitatively approve good coffee?: Good seal integrity. We use both tensile strength testing and people
My Food Job Rocks: It brings me a lot of joy giving out great products to people
Do you drink coffee?: Yes, and I do sensory testing, which I love. Example: Columbia versus Original
Starbucks’s cupping method
The cupping method
Ceramic cup, level out a certain amount of coffee, let it sit, have specialized spoons, and vigourously slurp it up. You have to properly aerate it to get the full flavor of the coffee (like wine). You have to be as obnoxious about slurping as possible
Same thing about Olive oil
What would be your dream job title: Food Scientist for NASA
Food Trends and Technologies: Automation. We have installed 3 new case packers. Machine breakdown sucks
Biggest Problem in the Food Industry: Food Education. More and more people want to know what’s in our food but there’s a lot of misinformation.
Who is doing a good job educating the consumer?: Domino’s Foods. Our farmers know the best for these cows
Trix natural colors switching back to artifical
Coffee complaints: one of my tasks is to review complaints. A lot of people inquire if their coffee is GMO but there’s no such thing as GMO coffee
Quick Tip: You will die faster overdosing on caffeine than acrylamide
Favorite Quote: Insanity is doing something over and over again and expect a different results. For quality, challenge the process.
Is it hard to invoke change in Quality?: Yes, but you should still try to keep on changing things
Favorite Book: The last Lecture by Randy Pausch. Imagineer at Disney Land
Favorite Kitchen Item: Hand blender
Any Advice for Food Industry? Write a good cover letter
What do you think schools should teach you more in the industry?: As someone in quality, I wish I remembered more about statistics. Take writing classes and learn how to communicate effectively. Intro to business class.
Public speaking experience: Adam – Podcasting. Weber – 4H Club
Other Links University of Delaware
Donuts use Premium Coffee. We use Arabica beans
4H Club- House Program. Weber spent 10 years in the program
Sodium Alginate Beads
Unwrapped
Good Eats
California lawyer wants to label coffee as a carcinogen
Acrylamide
This title was inspired by this article
If you’re a fan of this podcast, I talk about taco bell a lot and I finally got a chance to talk to the registered dietician from Taco Bell.
And I did not hold back. I talk about pretty much everything from the Naked Chicken Chalupa to the Power Bowl and praised every single item on Taco Bell’s menu. But of course, there’s some takeaways.
One huge thing I want you to notice is how Missy carves her path. After working in 6 months in Taco Bell, she said “I want to own Nutrition in Taco Bell”. Not only that, but she continues to learn how to become a better and better employee by finding mentors in different departments.
Other than that, we’ll talk about how being a dietitian in the fast food industry works, how to customize your taco bell order, and we share our experiences eating Guinea Pig in Peru
About Missy Missy Schaaphok is the Senior Nutrition Strategist for Taco Bell Corp. spearheading the strategic global efforts for nutrition and product development. Within this role, she is responsible for sensible menu development, regulatory compliance, stakeholder engagement, animal welfare, and sustainability. She works closely with executive, legal, brand marketing, and public relations teams to communicate Taco Bell’s commitment to quality and affordable food experiences.
Missy plays a big role in how Taco Bell creates food that is fun, innovative and craveable, food you want to eat again, and food that fits customers’ evolving lifestyles. She has been the voice in telling Taco Bell’s “food for all” journey while also leading efforts behind the scenes. Most recently, Missy led the development of the Power Menu, a menu featuring high-protein bowls and burritos under 510 calories. She is also the driving force behind the brand’s commitment to simplify its ingredients, reducing sodium across the menu and removing artificial flavors and colors, high fructose corn syrup, partially hydrogenated oil and unsustainable palm oil; bringing customers a vegetarian menu certified by the American Vegetarian Association – the first of its kind in the Quick Service Restaurant industry, and leading the switch to cage-free eggs and serving chicken raised without antibiotics important to human medicine, in all U.S. restaurants.
Missy has been recognized for her leadership serving on expert panels and presenting at key industry events like World of Healthy Flavors, Healthy Menu Collaborative, Society for Nutrition Education and Behavior, National Restaurant Association and California Academy of Nutrition and Dietetics. While working at WIC, she wrote and published her first cookbook titled, WIC Tested, Dietitian Approved. Since then she has contributed to the book on Recipe Nutrient Analysis: Best Practices for Calculations for Chemical Analysis and co-authored, “Uniform National Menu Labeling: Review of the Regulation and the RDN’s Role in Effective Implementation" for the Academy of Nutrition and Dietetics Food & Culinary Practice Group.
Missy is a member of the Academy of Nutrition and Dietetics, currently serving as the Chair-Elect for the Dietitians in Business and Communications Dietetic Practice Group. She also holds volunteer positions within the National Restaurant Association's Nutrition Executive Study Group and The Culinary Institute of America’s Healthy Menu Collaborative Protein Working Group.
Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor - ICON Foods Big announcement from our friends at Stevivia. They now go by ICON Foods and you’re seeing a rebranding in action which I find really exciting. Their vision is brighter, their strategy is stronger and their all-natural, clean-label product portfolio is ever growing. So why are they doing this? Even though stevia is an amazing product, there are just so many sweeteners coming up and it’s becoming a bit overwhelming.
Monkfruit, Allulose, Agave, you name it. This is what ICON Foods is here for: to help you find sweetener solutions so you can focus on other challenges in the product development process.
For more information, visit ICON foods at ICONfoods.com
Episode Highlights * How Missy developed the Power Menu * 70% of our businesses is in our drive-thru * The challenges to super innovative things like chicken chulupa * Important skills you need to be an amazing product developer * Missy and Adam compare notes on how Peruvian Guinea Pig tastes like
Question Summary When someone asks what you do for a living, what do you tell them?: I’m a Dietician….from Taco Bell
Best thing about your job: Eating taco bell every day
Soup’d Up Bean Burrito Custom Recipe: Bean Burrito+ Cheese + Pico De Gallo + Grill it + Diablo Sauce
Feed Articles on the taco bell website: How to hack taco bell. Vegan, healthy, etc
Dietetic Internship: super competitive and grueling
How did you got to Taco Bell?: Once was a Food Science Product Development Rubio’s Intern. Past Coworker from Rubio’s told me to apply
6 months into the job: “I want to own Nutrition in Taco Bell”
How do you deliver amazing taste but healthy?: We are still trying to figure it out
What is the most important skill you need?: A science foundation and how to convince people without scientific knowledge that what you’re doing is the right thing to do
Do you feel stigmatized from other dieticians from working in the fast food industry?: I understand, but I stand for my company. I’m doing great things at taco bell. For example, 46 million people a week, reducing sodium means I am reducing millions of pounds of salts
My Food Job Rocks: I’m the dietitian in Taco Bell
What type of food trends and technologies are you really excited about?: The plant forward trend
Do our beans have lard?: No! They are actually certified vegan
Mobile Ordering, online ordering, menu boards: You can showcase individual ingredients
You can sub black beans and romaine lettuce
Make it Fresco
Taco Bell needs to be mainstream and Mexican and they use beans as their plant forward options
The biggest challenge the food industry needs to face?: There is a lot of problems.
Reducing sodium but sodium is very functional (taste and preservation)
Animal Welfare and sustainability
In terms of corporate decisions, what makes a company decide to commit to health?: The consumers are the ones who have a say. We want to reduce sodium.
Taco Bell will reduce sodium by 10%
We eliminated the 40 oz soda (800 million grams of sugar from consumer’s diets)
Hidden Skills: Quantifying your impact
Press Release: Taco Bell New Years Resolutions
What’s one thing in the food industry you’d like to know more about?: Finance and numbers. how commodities can change instantly and how big investments change finance
I seek out mentors: I meet monthly with a finance mentor
Who inspired you to get into food?: My mom inspired me. She had Missy and her brother to make dinner once a week.
Favorite Quote: Eat well, Travel Often
First Travel adventure in Europe – I found France to be the most unique. We dug for clams
Weirdest food I’ve eaten: Guenia Pig in Peru
Any advice in getting into the food industry?: Dietitians ask me this. It’s networking and who you know. If you’re just starting out, just start volunteering at anything food related
What is one thing you’d like to dispel about the food industry?: There is a dietician in every food establishment so there is always someone fighting for nutrition.
Where can we find you?: I’m the only Schaaphok in the world. Also in @workoutwithali
Other Links The power menu bowl
Quest
RDN – Registered Dietician
San Diego State University - Food and Nutritional Science
Glanbia Foods
Jessica Gavin Episode
Article about Suddenly becoming the Healthiest Fast Food Chain
Naked Chicken Chalupa
Chick-Fil-Le – Free breakfast when they download the app
Clean Meat – Lab Grown Meat
Taco Bell Cantina
In the past couple of months, students and professionals have contacted me all over the country to ask for advice on how to apply their degree in food science. I answer via linkedin message, email, phone calls, or sometimes, even skype. Most students are scared to have their interview posted in public, but one rose up to the challenge.
Undergraduate Kelly Pan from the Ohio State University has reached out and asked for advice and I answer the best I can.
A common theme in this episode is that we get into how to find out what you really like and turn it into a paid profession. We also talk a lot about the value in classes and going above and beyond.
Important lesson is that schools will give you a baseline knowledge pool but won’t really teach you much about industry until you get into industry, whether that’s a problem or not, nothing I can do about it, but it’s just something to be aware of.
No ads this time, this one’s a freebie
How did you find us?: professors forwarded your podcast email to us
The Ohio State
How to Get Involved in College/ Making College Worth It
Product Development Info meeting
Smart Snacks
Why did you choose food science as your calling?: I liked food and cooking but I had good grades so I decided to go to college. I googled food and science and got food science.
The many jobs of food science
How Kelly found her interest through this interview
What do you think you’re good at?: Wrong question
What do you do in the spare time?: I like to look at where food is placed in the grocery isles Food Marketing
Mintel
Market Research
What kind of podcasts do you listen to?: Mental Health Podcasts
Nutraceutical
Ingredient suppliers hire people fresh out of college to apply their ingredients
Refractometery
Why pH is important: Student perspective versus Industry
Schools teach you how something works, but not why it works
Get a job on campus as a production assistant or research assistant
How to talk to your professor: research them and talk to them about your research and try and get a job from it
My favorite classes: Did not like food safety, loved food chemistry once you understand the proper biochemistry
Food Engineering vs Food Science
Food Engineering: Using engineering concepts for processing systems
Beyond Meat Episode
Texas A and M Extrusion
If you graduated, did you think this would be where you are now?: Not during my first job, but now, maybe
Louis Edmond Episode
Pre-Vets likely go to Meat Science
How to hedge your bets for a job: meet more people, do a lot of networking and leadership role
Are you happy where you are Adam?: I am very fortunate
Where do you see yourself in 5 years?: You never really know
This is a special episode where I’ve had the opportunity for some students to ask me some questions. I’ve had many, but I chose these two episodes as great examples of the advice I give to students.
So first up is Weslie Khoo, a PhD student who wants to know more about Product Developemnt and stuff like that. I do my best answering them and talk about my experience, but also name dropping a lot of companies that I found
If you guys have any problems with the audio, let me know. Weslie’s audio is a bit hard to listen to, and if it bothers you, let me know through podcast@myfoodjobrocks.com or linkedin. I’ll have a replacement episode with my audio switched out.
Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor - ICON Foods Big announcement from our friends at Stevivia. They now go by ICON Foods and you’re seeing a rebranding in action which I find really exciting. Their vision is brighter, their strategy is stronger and their all-natural, clean-label product portfolio is ever growing. So why are they doing this? Even though stevia is an amazing product, there are just so many sweeteners coming up and it’s becoming a bit overwhelming.
Monkfruit, Allulose, Agave, you name it. This is what ICON Foods is here for: to help you find sweetener solutions so you can focus on other challenges in the product development process.
For more information, visit ICON foods at ICONfoods.com
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Questions Asked After you test flavors, do you launch all at once or one at a time?
How startups can collect market research
When am I sharing too much information before launch?
Why would you go with a copacker?
How to find copackers?
Why do grocery stores private label?
Do you argue a lot with copackers?
Is there anything between a copacker and a incubator?
What is a Pilot?
How to get Packaging
What startup resources do you like?
How do you get a product out there?
Question Summary Just collect data for sensory. More data the better
How do you know a product is good? Seth Godin: If ten people tell ten friends about your product, it’s a good product
Am I sharing too much information before launch?: You should be as transparent as possible, because people want transparency. If you put in more effort, then most people won’t copy you until you get big
Legal disputes can be important regarding how products work
Why would you go with a copacker?: Upfront cost of manufacturing is huge
When do you engage with a co-packer?: When you validate your product will work. One example is getting Whole Foods to demand your product, then you need to get product fast
Cottage Industry Permit
How to find copackers?: Word of Mouth, Google, some websites do this, Copacker websites suck, go to trade shows, Private Label Manufacturer Association, also friends with someone who sells a lot of things, any book that talks about making your own product
Why do grocery stores private label?: It gives higher margins
Do you argue a lot with copackers?: Yes, but you have to be competent
Is there anything between a copacker and a incubator?: Commercial kitchen or your basement
How to get Packaging: Ask the copacker to see what they recommend. Also go to Pac Expo
How do you get a product out there?: You have to go there and talk to people. Who you’re targeting, why, what they really want
Give away your product for free
Taste wins, having it healthy is better
You can have a bad tasting product, and be healthy, and it will sell, but you won’t be the best
The best Food Scientist have a mix of science or art, and it’s the consumer opinion that matters
What startup resources do you like?: Good Food, Great Buisnesses, Conferences, Fancy Food Show
Other Links Examples of strategic market launches Halo Top
Taco Bell
The first "health" bar
Hershey Chocolate Bar
Examples of Target Marketing
Niching – Super specifying your target market
Paleo bar – I should only focus on paleo people, nothing else matters
Keto bar
Quest Bars
Soylent
Hampton Creek
Beyond Meat
Airbnb
Examples of startup research
Susie Wyshak – Good Food Great Buisness
Fancy Food Show
The Lean Startup by Eric Ries
Who Private Labels?
Private Label vs Contract Manufacturing
Costco
Safeway
Target
CVS
I’m a big fan of talking to product developers because the more and more I talk to them, I realize they have the same problems I do! Sure maybe it’s rice, or gummies, or jerky, but once you realize the common thread of dealing with people, it makes it a lot easier to ask for advice.
And that’s kind of the commonality in this episode. I exchange with Brian all sorts of helpful product development tips such as who to ask for help when you can’t figure out something out, or advice on how to get internships. By the way, you’ll also find out in the interview, that I totally forgot that Hershey bought out Krave.
We even get into a good discussion on eating protein and the beauty of bone marrow.
About Brian Brian Gouldsbury is a Senior Food Scientist for Krave Pure Foods, a subsidiary of The Hershey Company. Brian’s role is to develop new jerky flavors and meat snacks for Krave, in addition to identifying margin expansion opportunities for the brand. Brian has an associates degree in culinary arts from The Culinary Institute of America, and a bachelors in food science from Cornell University. While working for Hershey, he also obtained his MBA from Penn State University, and most recently an advanced certificate in management and leadership from MIT Sloan. In his spare time, Brian is an avid bodybuilder, and has competed in several state level competitions. He is also a life learner, and is currently attempting to teach himself Mandarin when he is not chasing his two year old son around the house.
Key Takeaways * Adam didn’t know Krave was bought by Hershey * How acquisitions work with Hershey * Can you run all meats on the same line? Yes * How Brian and I found food science * Brian’s theory on gaining muscle * Would vegetarians eat meat?
Question Summary What do you do: My job is to make X or Y
First Job: Margin Expansion. Using cheaper products with no drawbacks from the consumer ends
Krave ideation to commercialization: 9 months to commercialize
Hershey ideation to commercialization: 1 to 2 years
Hershey and Krave can move launch dates. Isagenix can’t
Best thing about Krave: It’s the people. It’s small and interactive and in California. I love interacting with all sorts of people
Steps in Brian’s career: Culinary Institute after highschool, Chef life was brutal for Brian and he wanted a work life balance, found out what a food scientist was, Cornell University BS, hired on for Hershey, moved to Krave
Certifed Research Chefs
What is the most important skill that you need for your job?: When it’s ok to ask for help
How do you ask for help?: Internal subject matter experts and the secret mad scientist in Hershey
How Adam does it: talk to copacker technologists; think of your production staff
My Food Job Rocks: I love working with people and I love protein
Brian’s philosophy on protein: eat a lot of protein. Some people eat 5 grams of protein
Dream Job Title: VP of R+D or Supply Chain
What do you look for most in a job?: If you don’t like what you do, it becomes a chore. Also, companies who give back
Food Trends and Technology: Synthetic meat production and bug protein
Who inspired you to get into food?: My mother, I accidentally snorted cayenne pepper as a kid
Favorite Book: Financial Accounting for Internal Decision Making
I’m teaching myself Mandarin Chinese
Article about someone overloading on protein
Kitchen item: the chef knife
Best thing I ever ate: Roasted Bone Marrow: Blue Ribbon Brassiere. It’s delicious
Best piece of advice in the food industry: Internships, internships, internships. Define what niche you fit in, best way you can get this is internships
How do you recommend people getting their first internship: Walk into a career fair and get ready to go. Dress to impress
Brian’s first internship: it was actually Hershey!
Adam’s first internship: A slaughterhouse
What would you tell yourself the first day of your job?: Just have fun. Don’t take yourself so seriously
How do you want people to contact you?: Linkedin. Brian Goldsbury
Other Links Article about someone overloading on protein and dying
CSR – Corporate Social Responsibility
Project Peanutbutter
EXO
Bitty foods
Brandy and Bone Marrow
If you want to know ALL ABOUT CROWDFUNDING, you must listen to this episode.
Let me introduce you to Cheryl Clements, one of the most delightful people I’ve ever interviewed. She owns the startup, Pie Shell, which helps food startups raise capital using crowdfunding.
What makes Pieshell a unique crowdfunding platform is that it is super focused on food. All they fund is food companies but more importantly, they help food companies prepare to get ready for the crowdfunding journey.
So this episode is jam packed with so many tips on how to name a company, how to ask for help, and how to most importantly, raise money to achieve your dream.
Pieshell is currently in a crowdfunding stage itself and here's how you can be part of the pie.
How to invest into the early stages of Pieshell. All you have to do is go to https://www.seedinvest.com/pieshell/seed and invest at minimum, $500 dollars. After I edited the interview, I hopped on and invested and this is not because they are my friends or anything, but it’s because I really believe in pieshell’s mission, and I hope after this episode, you do too.
Crowd Funding Statistics * Why 75% of food startups fail * Why it takes 3-4 months to prepare for a crowdfunding campaign and how PieShell prepares for this and gives you tools for success * 1 spelling mistake can reduce funding by 13% * Venture Capitalist will only work with Food companies that make 1 million to 3 million * 85% of people in Expo West will not be there next year
Question Summary When someone asks what you do for a living, what do you tell them?: I help make people’s dream come true. We are building a community of food entrepreneurs and businessmen
How did PieShell get its name?: It was actually my mom’s company. People loved it.
What the best thing about your job?: Working with all of the projects
How PieShell gets founders: People find us all over the internet. We also have over 60 community partnerships who send us people.
How did you learn about crowdfunding?: I did a lot of homework. And then I crowdfunded to start pieshell. I made $13,000 dollars from that crowdfunding campaign
The steps to get to where you are today: I’ve been in a family who loves food. I spent a lot of time installing SAP to businesses, Cheryl understands process and can translate it to many fields.
How did you reach out to mentors?: You have to be brave. You have to be open to building relationships,
Charming robot web design – met through an internship
One tip on networking: Talk to everyone. Don’t be shy. You need to be talking about yourself all the time. You never know who will show up.
Why Does Your Food Job Rock?: I do what I love everyday. I love helping people.
Food Trends and Technology: People really want to know where things are coming from. Transparency in the market place.
What companies are being transparent?: A lot of smaller companies. However, the bigger companies are doing wonders like Unilever and Chobani
What’s one of the biggest challenge the food industry needs to face?: People don’t understand how much money and time goes into food. It takes 3 to 5 years for a food company to get established.
Other Links Foodgrads
Barnraising
Kelp Jerky
Fund-a-feast
Ripe.io - Blockchain Technology
SAP
Adam Simon – Head of innovative brands in Clorox
Austin’s Underdogs - Pieshell
New Equity Crowdfunding Law
I think this might actually be our first quality manager on our podcast and I am very excited that it’s Bryan. He’s had over 25 years working as a Quality expert in the dairy industry.
Bryan is also offering his new book: The New Manager Mindset to our viewers and all you have to do is go to fsmaexpert.com and just pay for shipping. I read this book, as I’m thinking of management, and it really gave me some great tips and resources to not only understand people, but to build systems.
We go pretty in depth on food safety, quality, leadership and management so if you are interested in this pathway, pay close attention to this interview. My favorite part of this interview is about 20 minutes in where Bryan explains how to have everyone agree on how to deal with warm milk.
Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor - ICON Foods Big announcement from our friends at Stevivia. They now go by ICON Foods and you’re seeing a rebranding in action which I find really exciting. Their vision is brighter, their strategy is stronger and their all-natural, clean-label product portfolio is ever growing. So why are they doing this? Even though stevia is an amazing product, there are just so many sweeteners coming up and it’s becoming a bit overwhelming.
Monkfruit, Allulose, Agave, you name it. This is what ICON Foods is here for: to help you find sweetener solutions so you can focus on other challenges in the product development process.
For more information, visit ICON foods at ICONfoods.com
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * How mentorship brought Bryan to success * Why hiring a consultant is a good idea (especially in growth phase), and when to focus on it * A really good example of how quality and production can work together (20:00) * How to use personality subsets to work together * How the FDA works and how to take advantage of it
Question Summary How do you introduce yourself: I make sure your food is up to standard (Quality) and make it safe (Food Safety)
Quality is making things consistent, Food Safety needs to be in place
What do you do?: I’m a quality consultant
What’s the best thing about your job?: I love working with different companies
Steps it took to get to where you are today: Planned to go to medical school, ended up working in cheese, had to decide between contributor to manager
If you want to make a bigger impact, you might need to be a manager
A quality manager’s job: to find out why stuff is happening, not fix things right away
How to create a great quality system
- Examine a process
- Talk to the worker
- Determine the key attributes
- Develop a buffer (red light, yellow light, green light) that production can understand
- Make smart decisison on a yellow light situation
Best skill you can have in quality: Technical competency and the ability to talk to people
How do you do better at talking to people?: See if you can find a person’s philosophy and how they view things. Then communicate in a way they relate to it.
Managing versus Leadership: You need both, but leadership is a focus on creating new leaders and trusting people to do their job
Exciting Food Technology: Blockchain as a tracking mechanism for food
Biggest Issue: FDA will eventually target corporate headquarters. Most corporate HQs don’t have systems in place
What’s one thing you’d like to know about?: To keep updated on food safety
How do you keep up to date?: GMA through Smart Brief, Bill Marler Food Safety News Report, take the info and cut and paste
Favorite Kitchen Item: My mom’s ice cream scoop
Best thing you’ve ever eaten: a 7 course meal in Copenhagen, Denmark. Michelien Restaurant
Advice for people in the quality realm?: Gather up your technical skillset and find things that really exciting
If you were to teach something to a class in college, what would you teach?: How to understand the consumer. (found in his book). You shouldn’t base your opinion on CEO feedback, but fanatic customer feedback.
Food Leadership Group.com
Bryan’s Book is available for free. FSMAexpert.com. Book a 30 minute convo
Other Links Marajuana business in Colorado
Boulder Colorado
Naturally Boulder
Leprino Foods
Class 1 FDA sample
ENTP
ISTJ
Darin Detwiler
Frank Yannis at Walmart -Walmart is partnering with IBM to blockchain
CRISPR
Whole Genome Technology
Gary Danko
As the title says, this is another Food Safety Fanatic that I just loved talking to! Still young in his career, Ben Chapman does so many things in his field such as being a professor, writing on a blog, and of course, co-hosting a podcast with our previous guest, Don Schaffner.
Ben’s focus on food safety is on the food service side as a lot of his work deal with how to have chefs and other people in the food service industry work with food safety, that not only includes teaching, but he also gives people the tools, whether gaget-like or not to mitigate the complex world of food microorganisms.
Other than that you’ll get a lot of great food safety resources, a great discussion of how food safety is portrayed in the media, and where Ben takes his kids when they grocery shops.
Sponsor - FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector.
You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need.
Join FoodGrads today! Just go to Foodgrads.com
Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues.
They want us to make magic happen.
Who do they think we are - Houdini?
Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com.
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * How I got my butt kicked my freshman year in college * The hidden benefits of podcasting when you’re in conferences * How I read Ben’s article before I even knew about it
What do you do?: I spend time making people less sick. I give people tools for people to not get sick
What do you do if I know a little about the food industry?: Give resources to food production or consumer;s homes to help them find food borne illnesses.
4 reasons why people get sick:
Handwashing and poor personal hygiene
Cross contamination
Temperature – improper cooking
Storage temperature
These are generally poor decisions. We help track them
What’s the best thing you do for your job?: We have the opportunity to make a difference. If it stops people from getting sick, it’s worth it.
How did you get to where you are?: In high school, I was super interested in microbiology and diseases. Got a summer job in food safety. Masters degree on keeping salmonella off of tomato’s. PhD thesis: How much handwashing it takes to get rid of bacteria. Applied to NC State. Been there for 9 years.
What do you teach students?: I mentor graduate students, give them the skills to ask food safety questions
What type of skillset or personality do you need to be good at your job?: Being inquisitive and critical. Critical of others work and your own work. In science, we have peer review and we have to be critical
How did food safety talks start?: I was a graduate school student and I met Don. I got Don to speak at a freshman class and I had to have him stay at my house. Don and Ben signed up for Storycore to talk about Food Safety, and Don kept on inviting Ben to be a panelist and then decided to make a podcast.
How do you make your podcast enticing to viewers?: We’ve noticed the least prepared you are, the better your episode might be
What makes a Good Podcast: Excellent Story-tellers, they can paint a picture of what’s going on, and harmony between guests. The best podcasts is where we’re sitting on a bar, drinking a beer
What kind of Podcasts do you listen to?:
Bill Simmons Podcast (BS report).
5x5 podcasts. Back to work - Dan Benjamin.
John Roderick - Roderick on the line.
Pod Save America.
I recommend: Stuff you should know
Barfblog: Most memorable article. Michael Jordan Flu game was linked to bad pizza. Barfblog used to be a forum for people to talk about food poisoning. When we launched, nobody did it, so we did it.
Since you have kids, where do you shop?: Everywhere. My kid loves to shop and we go pretty much everywhere. Ben knows a lot of people in the grocery industry and can text them to see what’s up.
What type of food trends and technology are really interesting you right now?: Chefs are becoming more aware and appreciative of people in Food Safety
Why are food safety outbreaks showing up more? Is it just me?: Media now has more space because it’s online now. Foodborne outbreaks makes great stories. More conversations about food safety are good.
Chipotle Outbreak analysis: Foodborne outbreaks are scars for life. Chipotle hasn’t done a good job sharing information
BBC’s article: 2 years ago. We actually get norovirus outbreaks every day
What’s one thing about the food industry you’d like to know more about?: the food industry does a really good job when saying food safety is a priority. However, I’d like to know more about the process for food safety and how people make decisions day in and day out. We don’t do a good job saying things aren’t perfect.
Favorite book?: Vivian Howard, North Carolina Chef Deep Run Roots: My Favorite Recipes from the South. TV show: A chef’s life
Favorite Kitchen Items: Thermometer. Cobart PDP 300 Digital Instaread thermometer. Only $20 dollars
Any advice for anyone going into the food industry: Don’t do anything unless you’re passionate about i. There are a lot of jobs in the food industry, and it’s growing in food safety
Find Ben at: Barfblog, Food Safety Talk,
Twitter: @benjaminchapman,
Instagram: @barfblogben
Links International Association for Food Protection
Collard Greens
Norovirus
Bluebell Outbreak
Chipotle Outbreak
Peanut Butter Outbreak
Peanut butter Outbreak in Australia
Dr. Don Schaffner is an amazing food safety scientist who’s the best in class. In fact, let me name youa few of his amazing awards: You can read his amazing biography here
What’s also super cool, is that Don and his co-host Ben do a whole lot of extracurricular activities to promote food safety and one of their favorite things to do is podcasting. For over 4 years, they’re been doing discussions of food safety and post them online for everyone to enjoy and they do have quite a following.
If you are in food safety or are considering food safety, you have to listen to this interview. Don gives you valuable advice on how to really be a star player in food safety and some amazing resources such as Barfblog, Food Safety News, and the Morbidity and Mortality Weekly Reports
About Don Dr. Donald W. Schaffner is Extension Specialist in Food Science and Distinguished Professor at Rutgers University. He has authored more than 150 peer-reviewed publications and educated thousands of Food Industry professionals through short courses and workshops in the United States and around the world.
He is a Fellow of the Institute of Food Technologists and the American Academy of Microbiology. He has served as an Editor for the journal Applied and Environmental Microbiology since 2005. Dr. Schaffner was the president of the International Association for Food Protection in 2013-2014. In his spare time he co-hosts a food safety podcast at foodsafetytalk.com.
Sponsor - FoodGrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues.
They want us to make magic happen.
Who do they think we are - Houdini?
Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com.
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * What is an extension specialist? What are extensions? * If you want a career in food science, think about Food Science and Quality because boy we have a lot to do * How Don met Darin Detwiler
Official Job title: Distinguished Professor – Distinguished Professor and Extension Specialist
How long have you worked in Rutgers?: Over 25 years!
Extension course: they’ve always existed, but not widely visible
What’s the best skill can you have in Food Safety and Quality: You need to keep learning. The knowledge you have today will be outdated by next year
Don’t think what you know today is going to necessarily be known tomorrow. You always have to keep up with new outbreaks and keep on changing your mind
What resources do you use to keep you up to date?: Morbidity and Mortality Weekly Reports published by the CDC
Barfblog: Doug Powell and Ben Chapman. What’s making people barf!
Food Safety News by Bill Marler
Food Safety Talk with Ben Chapman. 2 PhDs in Food Safety talk about food safety. A director’s commentary of what’s in the food safety news
How did Food Safety Talks start?:
Howard Stern Terrestrial Radio
100th anniversary of IAFP. NPR people came over and Don met Ben and then they talked and then they made a podcast
Dan Benjamin: 5 by 5. How to do podcasting articles
How long has Food Safety Talks been on?: 5 years!
Why Does Your Food Job Rocks?: I love everything about my job. (Literally everything)
What advice can you give a 24 year old on having the achievements that you have?: Give it time, You don’t get ahead on focusing on regrets on the past. It’s just not relevant
Don’t focus on the past, focus on the present. Don’t let setbacks set you back.
Food Technology: Whole Genome Technology. The radar the CDC is using is getting more sensitive. Also, mimicking norovirus
What do you think the biggest challenge the food industry has to face?: Integration of FSMA
What’s one thing in the food industry you’d like to know more about?: Why people aren’t complying to rules
Favorite Quote: Prediction is very difficult especially about the future.
Favorite Book: DiscWorld by Terry Prachett
Favorite Kitchen Item: Digital Scale
What kind of advice would you give a fresh graduate?: Do the right thing. Life is too short that don’t take food safety and quality seriously.
Where can we find you?: Food Safety Talk podcast. Don Schaffner from Rutgers. Bug Counter on twitter. Emails (don’t do emails)
Other Links Penn State Ice Cream Course
Texas A and M Extrusion Course
Better Process Control Course
Cyclospora
Norovirus
Preventative Controls Rule: a training is required
Produce Safety Rule
Supplier Verification Programs
Irrigation of Water Provisions of the fresh produce rule
Foreign Supplier Training
University of Georgia
American Greed: Peanut Corporation
Story Core (never launched, but we have them at Food Safety Talks)
Dr. Darin Detwiler
FSMA webinars
This episode is a bit different, and it acts more of a conversation, but it’s a darn good conversation. I met Ronald talking on Shapr, a swipy-like app for business people and just to let you know, I get a lot more meetings on Shapr than the other ones and they’re productive as well.
Ronald has been on TEDEx, he was an ex-magician, has done several media expenditures, web design work, and has a huge passion and curiosity in food
So we talk a lot of cool stuff about food, but also take this as just a casual talk with two very creative people. We try and understand each other, and we do quite well I’d say. Think of this episode a bit differently, not just about the job Ronald has, but also his mindset, or his ability to create, pivot, and entertain.
I’m excited for what Ronald has in stock for us and I hope after your interview, you do too.
About Ronald Food tech entrepreneur.
Online Marketing and Launch Event Specialist & Amateur Magician. ;)
Former Creative Marketing Strategist for The Red Group, LLC.
In my consulting efforts I helped build brands online. More specifically, I consulted companies and coached experts on how to get started in creating their following online through education based marketing.
Some past projects include TEDxCalicoCanyon, MagicMez, The Last Formula, and most recently The Foodbox.
I've been given the opportunity to work with some amazing people over the years. If you'd like to contact me, please don't hesitate to reach out.
Sponsor - FoodGrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues.
They want us to make magic happen.
Who do they think we are - Houdini?
Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com.
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * Ronald and Adam’s connection to San Luis Obispo * Two tribes in the world of eating: Live to eat, and eat to live * The twists and turns for Foodbox * Why food farmers are switching to growing more "special" crops
Question Summary What is Foodbox.tv: We took a pivot and will be focusing on telling the stories and technologies of local food
TEDex: Ronald presented at TedEx: Calico Canyon the Human Connection
What has magic taught you?: Magic taught me to learn fast. Magic shows a raw emotion that we don’t see often. Magic violates a preconceived notion
Favorite Quote: Pain of regret weighs ton, while the pain of discipline weighs ounces
Do you have any advice for people who want to do what you do?: You have to love what you do, but you have to be strategic
Where can we find you?: fdbx.tv
Other Links TEDEx
Runa
Free Conference Call
Shapr
University Las Vegas
San Luis Obispo
Cal Poly
The Restaurant Coach
Blue Apron
Plated
Soylent
Meal Replacement
Ketosis Diet
1000 True Fans Articles
Book: Sapiens
Book: Cooked: A Natural History of Transformation
The Magician’s Code – Kindle book
Vegan Wrestler makes vegan stuff in Arizona
Singh Farms and Meadows
Sous Vide Marajuana Herb Water
Growth Mindset
Luck + Preparedness = Success
Anton found me randomly through linkedin, found my website, and scheduled an interview all in a span in 2 weeks. Oh, did I mention he’s from Israel?
It was absolutely amazing talking to someone my age from across the country and learning about the differences and similarities between how the food industry works. You’ll learn a little bit about the pros and cons of the Israeli university system, a lot about the daily life of a food engineer, and why Israeli's love guacamole.
About Anton Anton Slavkin is a cheese product development engineer in the Israeli company Strauss Group.
He has worked as a krill oil extraction process engineer in the nutraceuticals company Enzymotec Ltd and as a chocolate and cereal snacks product development engineer in Unilever Israel.
He earned his B.Sc. in Biotechnology and Food Engineering from IIT (Israel Institute of Technology – The Technion).
In his spare time, he enjoys playing the guitar, inventing new homemade recipes (a.k.a cooking) and hiking.
Anton is passionate about making our world a better place by promoting environmental awareness and using current research data for the development of better products.
About Strauss Group Strauss Group is an international Food & Beverage company that strives to improve people's lives, headquartered in Israel, where we are the largest food company. The company's portfolio includes four businesses: Strauss Coffee B.V., Strauss Israel, Strauss Water, and PepsiCo – Strauss Fresh Dips & Spreads International aligned with two global consumer trends: Health & Wellness and Fun & Indulgence.
Strauss Group is active in 20 countries worldwide in our diverse fields of activity through partnerships with multinationals. The company brings its know-how in Coffee, Water, Chocolate, Dips & Spreads to diverse markets and cultures, making them accessible to people just the way they like them, adapted to local tastes and habits.
Sponsor - FoodGrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues.
They want us to make magic happen.
Who do they think we are - Houdini?
Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com.
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * Clean Label and communication all over the world * A discussion about food science and perspective and engineering * The difference between US and Israel food education * Will clean meat be kosher? Well, religion is not science, right? * What the heck is red label?
What do you tell people what you do?: I develop new cheese product. I don’t usually use the word Food Engineer unless someone knows what a food engineer is
What is a food engineer?: A food scientist who understands engineering and processing concepts
Strauss Group: Milk products, cheese products, cold filled dips
Do you think people think food scientists get a lot of negative press?: Yes, even in Israel.
Steps to be a food scientist in Isreal: All people in Israel must serve in the military. Anton served in the navy. Then studied food engineering in IIT Israel Institute of Technology. Product Developer in Unilever, Food Engineer at Enzymotec (Krill and fish oil) but the company was too small, couldn’t advance.
What’s the most important skill you need in your job?: Flexibility. Try to see the bigger picture
When you entered your first job, did you feel prepared?: Absolutely not. 90% of the things, you don’t know how to do. You just know a little bit more.
What would have been better?: Faculty should be more involved in industry. But it might depend on the institute, or even country.
My Food Job Rocks: I can eat, I can eat new things, I can be proud of what I can make
What would be your dream job title?: CEO. You get to set the direction of the products
Do you have any CEO’s you look up to?: Richard Brandson of Virgin. Steve Jobs of Apple (duh)
What do you look for most in a job?: A sense of mission. How do I make the world a better place?
Kosher
Food Trends and Technology: Lab Grown Meat Clean Meat
Biggest Challenge the Food Industry has to face: Negative image of the food industry
Are there any companies that are doing a good job at improving food image?: Strauss does a bit
Favorite Quote: Hippocratus- Let Food be Thy Medicine and let Medicine be thy food
Favorite Food: Avacado – I’m making Guacamole weekly. You can actually grow Avocado in Israel.
Any advice for anyone to go into the food industry: Don’t be afraid of following your dreams
If you were to tell your freshman self something, what would it be?: Take more engineering classes. Not just food, but more complex chemistry.
Why do other disciplines synergize with food engineers?: If you understand both sides, it’s great
Anton asks me a question: How did you do this?
Other Links Frutarom
IFF
Givaudan
Symrise
Quark
Clean Label and Cost Reduction
CE 300 – Ascorbic Acid
Job Hopping
Red Label – Implemented in Chilie, Israel,
USDA Added Sugars delay
Hey everyone! This is a bonus episode! It's also really long.
Kim from Peas on Moss and I recorded this a long time ago, but I figured I would post this since we've been talking about careers a lot on the podcast/blog.
So I talk a bit less modest in this episode, and maybe I'm a bit too honest this episode. Whether you agree with me on the points I make, I hope you find value in them. If you disagree, then challenge them and tell me what you think.
We talk a lot on all sorts of subjects such as job hopping, resume, the purpose of life, preparedness in a degree, podcasting life, all stuff of that nature.
No sponsors this episode. This one is a freebie.
(warning: we do say "you know" way too much in this interview. Enjoy!)
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * How long should you stay at your job and how does that matter? * Adam’s track record * Storytelling is the best skill ever * Discussing ethnic background * CV’s and resumes * Passion versus Skill * How to be prepared for your first job * Master’s versus Work Experience * Risk versus Failure: Different roles have different values of risk * How to answer questions in your job * Who to talk to when you don’t know the answer * How to deal with greedy people and how to deal with them * How to find and identify A players and C players * Extroversion versus Introversion * How Adam stopped being Shy * How people can take advantage of teaching niche jobs * Catalysts of Change
What We Talk About Twin Screw Extrusion
Andrea Zeng
Leadpage
My Department Head’s CV
Xennial
Millenials ruin everything
Little Bets
Fiona Salim
Impostor Syndrome
Myer’s Briggs
Kim is an ENTJ
Adam is an ENTP
Crematory Association
How Podcasting Changed My Life
Michael Kalanty
James Altucher
Derek Sivers – Bronze Medalist
How can I describe Michael McDonnell? He is transparent, technical, and full of energy. Not bad for a 25 year old running his own recruitment company.
His job is to reach out and find what food companies are looking for and I have some good news for those of you listening, these people are looking for experts.
I grill Michael on all sorts of crazy questions that I felt like when I looked for a job and Michael answered these like, really well. And I ask questions such as how companies look for rockstars, the benefits of using a recruiter, what an ATS system is and why does everyone use it, and my personal question: how long should someone be in their job? Michael answers all of these with short and direct honesty and I just learned so much from this interview.
So sit back and relax as we look into how recruiting works and how that will benefit you.
Sponsor - FoodGrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Sponsor - Steviva Ingredients Has marketing ever asked you to pull a rabbit out of a hat? I know they have with me. They want clean-label sugar reduction because that’s the trend. And in addition to clean label, we need to follow the ever-changing FDA laws, meet low cost parameters AND create a product that tastes EXCELLENT – with no aftertaste issues.
They want us to make magic happen.
Who do they think we are - Houdini?
Let me tell you who the real magicians are. Steviva Ingredients. Steviva has more than two decades of experience in R&D and clean-label sugar reduction in a variety of applications: beverage, baked goods, fillings, frostings, condiments. Give em a call. They’ll create a solution for you. If they can help me, they can help you. Go check them out at stevivaingredients.com.
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge bombs * How job hopping is disrupting all the industries * How to squeeze things out of people and get really valuable information (through kindness) * Mike’s opinion on Whole foods and Amazon * Adam’s special gift: getting free food
What do you tell people about you?: I partner with organizations or I make things. I build partnerships and deals. We really work with the company
What do you consider a finalist for a search?: Whatever the company specifically wants, but also questioning their initial requirements. We want to exceed those expectations
How do you find clients in the food and beverage industry and how do you communicate with them?: It starts with being on the phone. It requires a lot of cold calling. Maybe 100 phone calls to connect with another company.
Who do you contact when you cold call?: Our best way is to connect with the Hiring Manager so we can find the right service to find the right people
Does everyone want a Rockstar or do they not want a rock star?: Depends. Sales people want a Rockstar. For QA or data based, you might not want someone super extraverted.
Job search tips
Usually, people want the best of the best. Job boards might actually show the best of the worst
“It’s better to be employed than not employed” most people think this but sometimes good people get in unfortunate circumstances
A recruiter has a genuine conversation with a hiring manager and really focuses on getting the best fit and exploring options
ATS system- automatic tracking system which is a vetting system that looks for 5 key words. Your resume might not even be looked at another person
Cultural fit is absolutely critical for job success
It takes seconds for people to look at your resume
Job hopping: It’s so easy now and you can increase your salary faster. We don’t know what will happen 10 years from now, but now it’s 2 years.
How long should you stay at your job?: I’d say 5 years.
How did you get you to get to you where you are today?: I’m 24, I’m the youngest owner in my recruiting network. Worked for ConAgra brands (Territory Sales), Shanghai university of finance and economics, military active orders, disctrict manager in training for truck stops. Mentor told me to open a recruiting firm. Basically I had conversations with the right individuals. I have always wanted a job in CPG and in the food industry.
What is the most important skill you can have in the food industry?: Flexibility and adaptability. Things are moving so fast that you’ll be left in the dust
Common themes between excellent candidates: People who strategically plan their future. This might be through their resume or by just talking to him.
My Food Job Rocks: I get to speak with amazing, unique individuals
What’s the most interesting conversation you have?: I cold called a famous TV person and gave value.
Food Trends and Technology: Adaptable Experts and not so much specialized experts
Biggest Problem in the Food Industry: Lots of “foo-foo” going on un terms of claims. Consumer needs to educate themselves. There’s a lot of documents that involve claims
What is one thing in the food industry you’d like to know more about?: I’d ask a question: where is the largest need? I’d ask this to 100 people and gather the responses.
Favorite Quote: Help enough people to get what they want and the world will give you what they want
There are no problems we can solve together and very few problems we can solve ourselves
I listen to hour motivationial quotes on youtube
Favorite kitchen item: knife. You can change things around and it’s dangerous
Favorite book: The Maxwell Daily Reader
Do you have any advice for anyone who wants to go into the food industry?: Ask questions. You can open so many doors by asking questions to people. Ask people why do they eat what they eat.
What do you eat?: I eat it all. I research a lot on diets but then I eat a lot sometimes. I eat a lot of protein. What are the common myths about job searching you’d like to dispel?: “There’s no jobs”. As of now, there are tons of jobs. “I’m over qualified” It’s pretty easy to downgrade
Where can we find you?: Linkedin McDonnellm2 GRN Columbia.com
Other Links 5 Whys ask Why 5 times
Sweets and Snack Expo
Lin Carson is one of those amazing people who will give away knowledge for free. In this case, her amazing technical expertise in the bakery industry has made her able to share this on an awesome website called Bakerpedia. Think of it as Wikipedia, but for bakers!
If you are into bread, especially in a commercial sense, you will absolutely love this interview.
So get ready, for an exciting segment about baking, along with the tips of finding and joining high growth companies, the latest amazing technology in the baking industry, and maybe this episode will inspire you to make a wiki site on your own.
About Lin Carson A passionate trailblazer who constantly challenges current ways of thinking when it comes to innovation and sustainability in the field of grain science, Dr Lin Carson’s love affair with baking started about 20 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. Keen on deepening her knowledge in baking, bread and grain product texture, she went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University.
In 2007, she started the R&D program and baking lab at Wendy's New Bakery Company in Ohio where she managed the team responsible for product development, ingredient and equipment sourcing, analysis equipment and procedures, specification development and commercialization.
Opportunity came knocking in 2013 and Dr Carson took up the position of Director of Technical Services at Dave's Killer Bread (DKB) in Portland, OR. There, she oversaw food safety, quality, co-manufacturing and R&D procedures.
Her experience heading the R&D departments at two of America’s leading food brands was invaluable and was how she discovered a huge gap in technical information sharing.
When she’s not running BAKERpedia, Dr Carson serves as Treasurer on the Board of Directors at the American Society of Baking, a role she has held since 2007. One of her notable achievements is spearheading the Product Development Competition that aims to identify and reward innovative thinking in commercial baking processes.
Aside from all things bakery, Dr Carson is married with three boys and is a self-proclaimed health nut. She trains regularly for Triathlons as a hobby with a transition goal of under 1 minute.
About BAKERpedia A year later, armed with knowledge, conviction and sheer guts, Dr Carson launched BAKERpedia with the ultimate aim of strengthening the entire baking ecosystem, allowing ideas to thrive, improving efficiencies and encouraging opportunities for growth.
Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs who have easy access to the answers they need to make informed decisions daily.
This Episode is Sponsored by Foodgrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion–there’s something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
[New] This Episode is Also Sponsored by Steviva Ingredients Hey everyone, we have a new sponsor on the podcast and I am happy to introduce you guys to the wonderful people at Steviva, a sweetener company in Oregon. If you want to hear more about this amazing company, listen to episode 72 with their CEO Thom King. What’s really cool about Steviva is that they are changing their whole company into something bigger and better and I love telling the story of how this will happen. As we progress, we plan to go through the process of Steviva’s transformation and inform you on what this amazing company can do for you.
For more information about Steviva, go to http://www.stevivaingredients.com/
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * Why baking is complicated versus other areas of food * Being in Operations versus in the Lab * A discussion about clean label and skilled labor
Question Summary One sentence: I’m the CEO of Bakerpedia.com . A free resource on baking technology
How Bakerpedia happened: Food Science Degree, Grain Science Degree, running technical teams in the bakery industry, had an idea, found a gap, worked 2 years without any pay to get it off the ground
What do you consider a growing company?: To be really aggressive, have double digit growth percentage a year.
Can any company at any size be a growing company?: Great people make growth happen. Big companies just have a harder time getting great people
What have you taught your team to be great at their jobs?: Mainly technical skills and basic knowledge of the baking industry. Be open to learn more and more
Where do you gather your technical knowledge?: On the job training, courses, AIB, etc. You have to be on the job.
Was it hard to make Bakerpedia?: Not at all. Launching is really easy. The most challenging thing: How to monetize
My Food Job Rocks: I get to learn something different from different bakers every time and bake amazing bread.
Consulting arm: Lin works with 2 high growth clients. That’s enough for her
Food trends and Technology: Rapid Hydration. A high seed sprayer. Patent: Rapido-jet
When can we expect these new bakery innovations to happen?: Biggest factor is cost. Equipment can last a very long time. Some mixers can last 30 to 40 years.
What is something in the food industry you’d like to know more about?: Why aren’t companies cleaning up their labels? Why are they fighting to change their ingredients? The technology is there.
Job Hopping: You can’t change that. You have to identify good leaders
How do you identify good leaders?: Your network needs to be large. Many years of experience.
Do you have a question on how to identify good leaders?: No
Who inspired you to get into food?: My father owned a food brokerage and I hung out in their kitchen
Favorite Quote: The only way to discover the limits of the possible is to go beyond the limits and test the impossible. Arthur C Clark: Scifi Writer
Favorite Book: David and Goliath – Malcolm Gladwell also does Revisionist Gladwell
Favorite Kitchen Item: Table Top Hobart Version
Favorite Food: Bread. I am on this 90 loaves in 90 day journey. Check eatbread90.com
Favorite bread: An imported Australian bread with a peral flour
Do you have any advice for people wanting to go to the food industry?: Go ahead, we need you! A lot of startups do not have food scientists on their teams.
How do we contact you?: If you want inspiration as a working mother, connect with me on facebook.
You need to be passionate about what you do. Once you have enough passion, it doesn’t feel like work.
Links AIB facility in Kansas Cracker Training Course
Kansas State University Grain Science
Wendy’s
Dave’s Killer Bread
Bakeryconcepts.net
Why are manhole covers round?
eatbread90.com
An Overview of Ideation to Commercialization This episode is going to be a bit different than other episodes. Most episodes were reflection based or stuff about my life but I guess I might have ran out of things to talk about in my life. At least for now.
So in this episode, I’m going to talk about the life cycle of a product, how an idea forms, goes through the gauntlet and then commercialized to make tens of thousands of something you've created.
Along the way, I’ll give you some tips on how to make this process faster, or who you have to deal with to succeed in this aspect.
Most people in a food company don’t know the whole process. Those that do either learn from a startup or force themselves to get involved. I’m the latter. After a recent project where it’s finally launching, I now have full confidence in how a product is made.
There are a ton of moving parts and I hope that this episode will break down and show you how to actually make a food product from idea to selling it to millions.
This Episode is Sponsored by Foodgrads This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion–there’s something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
[New] This Episode is Also Sponsored by Steviva Ingredients Hey everyone, we have a new sponsor on the podcast and I am happy to introduce you guys to the wonderful people at Steviva, a sweetener company in Oregon. If you want to hear more about this amazing company, listen to episode 72 with their CEO Thom King. What’s really cool about Steviva is that they are changing their whole company into something bigger and better and I love telling the story of how this will happen. As we progress, we plan to go through the process of Steviva’s transformation and inform you on what this amazing company can do for you.
For more information about Steviva, go to http://www.stevivaingredients.com/
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Transcript Ideation There are two types of areas where ideas come from: external or internal.
External ideas are based off of market research, or what’s currently selling, or even as simple as “this product exists, but it has x problem, let’s invent a product that doesn’t have x problem”. Most of the time, people in the marketing department develop something called a competitive or gap analysis which lists 5 to 10 of the top selling product’s strengths and weaknesses.
An easy way to develop an idea is to just look at a competitive analysis and increase the positive attributes by like 20% and then also remove anything negative.
One example is if I did a competitive analysis about protein bars and I see that the max protein bar is 20 grams of protein and uses sucralose, I could probably be “innovative” and sell a protein bar with 24 grams of protein and no sucralose. Though most companies would balk at the idea that this is the way they “innovate”, when you boil it down, it’s pretty much that.
Another method of ideation is internal and this takes a high amount of intuition and out-of-the-box thinking. This is an extremely hard type of innovation that is based off of finding the cutting edge of innovation and thinking differently. Only a few people have the talent of connecting the dots, but if you feel like you do, then go for it.
Again, I want to stress how hard and risky this is. The bigger the company, the more people are going to think you are insane for even bringing it up. But what do they know? They don’t know food as much as you do right?
The best example I have in this situation is Apple (of course). Innovation doesn’t have to be completely new, but it has to be so out of the box people think you’re insane. For example, no headphone jack? That’s insane! Why would they do that? I’m not a tech expert, but that is one example, of an internally inspired innovation.
Another food related example is taco bell. In my podcast, I talk about the naked chicken chalupa a lot because I am so amazed that taco bell made a taco shell out of fried chicken. No average company would ever think about doing that.
So ideas are great but convincing a whole team that an idea is great is the fun part.
Most ideas come from founders or marketing. Depending on the company, research and development is involved, but not as often as you think. They’re the experts and they know their customers, so they are in charge with their ideas. As a product developer, you should respect that.
But idea approval is messy and there are several ways of doing this. So how do you validate an idea? The biggest toolset in your arsenal is data. Collecting data that your idea will work out is the best way to prove that this idea is legit, but event that has its downfall. Most really innovative ideas might not even come to fruition because it’s so ahead of their time, or the method of collecting data is wrong.
In all due respect, the best way of having an idea be approved by a body just takes a charismatic person who knows how to push the right buttons and convince someone that their idea will make a lot of money. I know this isn’t what most people want to hear, but that’s the way most crazy ideas happen, and also the most terrible mistakes.
This is a really specific type of company culture: the culture of accepting ideas. Most companies say ideas come from anywhere, but most companies don’t implement it. All that is true is that the chain of command is really long and eventually, a product has to reach someone at the top and they have to stamp their mark of approval. Good luck!
Pre- Commercialization So an idea gets approved and then what? You have to then do the work to make the product tangible to the manufacturing team, whether this manufacturing team is a copacker or owned by your company.
This includes a variety of steps which mainly includes making optimal prototypes and gathering documentation on what the ingredients are. Again, different companies have different methods but the big idea is, you have to develop a good recipe that is easily reproducible and make sure it doesn’t kill or sue anyone.
So for me, developing a prototype is the fun part and there are tons of ways to do it. If you are under nutritional barriers such as it has to be under this amount of calories or must have this much protein, then it’s best to start doing the nutritional data analysis first than to go in the kitchen and go to town.
A good prototype has to go through a vetting process and there are many ways to do it, but all of them involve having someone taste your product. In small companies, maybe you just need a couple of people who like it. In big companies, maybe 20 to 50 people have to like the taste before validating your product can be brought up to a higher being.
This higher being is what I liked to call, a judge. Someone who has the authority to approve or disaspprove your hard work. In some cases, this is the marketing department, or the executive, or the founder of a company.
The more data you have where people actually like your product, the more you can convince the “judge” to approve your product. Most rational people will approve something if the majority of people like it, even if he or she doesn’t. But that’s not always the case. Sometimes, the judge will say “I don’t like this, I wish it has this, this this, and you have to go back to the lab and try again.
Barely anyone gets it right the first time. Some ideas go through 100s of iterations and still get scrapped. But that’s the life of a product developer.
So let’s say you convince marketing and the “judge” that your prototype is awesome? It’s going to be very important to eventually get documents of all of these ingredients and archive them. For me, this is the worst part of the job, but it is a necessary evil. There are some innovations in the pipe line to make this easier, like RogoHub, but it will be a very long time before everyone is on board.
Getting documents usually involves getting proof from a sales person about the ingredients you put into your food. For example, you need the nutrition facts. If your product is gluten free, then you need a certificate verifying it’s gluten. If it’s Non-GMO, you have to get a statement, but maybe you even need a certificate. Ideally, your boss should have a good system to gather, sort, and archive docuemtns so in case of any outbreak, you’ll be ready to pull out the source. If you don’t have something like this, start one.
In some companies, this task is shared among product development, quality assurance, and regulatory or maybe just one of them.
This is serious stuff and is going to be super important in the future.
Do note, in most companies, this is the sole purpose of a product developer, or a person in research and development who develops new products. If you had to focus on one thing in the corporate behemoth, this is where you should be the expert at.
Commercialization Once pre-commercialization passes, then you go into the complex world of commercialization which now involves almost every department working together to complete a timeline. This includes planning, inventory, transportation, packaging, labels, product marketing, procurement, product development, regulatory, and quality assurance, oh, and generally, a Project Manager is in charge of it too.
So it works like this: the “Judge” approves of a product in pre-commercialization, and then the company has to make a huge investment to actually make the product. Planning has to make the forcast oh how many will sell, inventory has to make sure there’s enough room in the warehouse and develop systems to track the product, transportation has to coordinate moving the product everywhere, packaging has to develop or confirm the packaging used is correct, labels has to design something pretty and compliant, product marketing monitors if everything’s ok, product developers get blamed for everything, regulatory makes sure we have all of the doohickies to pass it thoggh the boarders (if necessary), and quality assurance makes sure we have all of the specs necessary to document in case we get into trouble.
You see this sort of ecosystem sprout out that depending on the company, is either treated as a harmonious beautiful, collaboration, or like Game of Thrones in which a lot of unexpected drama happens either internally in the company, or externally say, a factory mishap or a communication error.
So commercialization takes a tremendously long time just because of so many people and professions are collaborating together. Technically, you’re going to do the least amount of work here but that might not always be the case. You now take on the role of someone who verifies things such as factory manufacturing reports, and how labels writes things on the level. If you have the confidence, you also become an authority figure on the product (though marketing might fight you for it).
The best way to handle commercialization is not only be an expert at what you do (creating great products) but also be a great communicator with all of the clashing personalities, and the clashing professions.
In general, the time frame from commercialization starts with a forecast which goes into motion. If you don’t have a forecast, then well, better just throw money in the pot and see what happens. A Label file gets circulated around departments that all departments confirm around. Your job here is to verify they are using the right ingredients, the right claims, and the right label. That’s about all. Marketing copy or what ugly color they use to represent your products has nothing to do with you.
During this time, we communicate with the manufacturer. The manufacturer sends replicate samples of the formula to cross check if communication between formulas is ok. Usually, a triangle sensory test is used to make sure no one can statistically tell the difference between the two products. between corporate and procurement gets a pilot protocol in motion. A pilot is a test run with the manufacturer to make sure they can actually run the lab sample. A pilot is a big step for a small investment. It tests everything about communicating with the contract manufacturer. It tests their mettle in gathering ingredients, communicating with the corporate team, and most importantly, confirms that the product can be made and tastes relatively the same compared to your formula sheet. Packaging is also important, and are usually packaged in blank film or white stocked depending on the product.
After the pilot sample is approved (byt the way, you’ll have 100s of samples to give away), procurement initiates the production run which takes about 6 to 10 weeks at minimum before starting production.
Post- Commercialization For a product developer, not much goes on here. Quality assurance usually takes the reigns and deals with some check list stuff. However, it is important to keep track of how well your product is doing. You can always ask planning or marketing for the digits.
However, now since your product has launched, there are so many other things that can go wrong and all of them focus on either cost reduction or raw material issues. Things that are very hard for a product developer to predict.
Cost reduction involves changing one ingredient with another, usually cheaper ingredient. Cheap doesn’t mean lower quality, over time, things get cheaper due to technological advancements. Low cost projects are usually due to high volume and a bunch of other stuff I don’t really focus on.
Raw material issues involve a supplier completely running out of a material and everyone panics. Issues like this are terrible because sometimes the material is so unique or there is a shortage in the world in general. Purchasing will hound you to find a replacement and then there is no replacement because there is no substitute! Whatever.
So what separates good product developers from great product developers? Well, it’s a simple answer. How far do you want to understand the process? Do you just want to do your thing?
From the people I’ve interviewed, and the people I’ve asked for advice, understanding the complexities of turning your idea into something people buy and eat is one of the keystones to becoming a great product developer.
But you actually can’t be an expert at everything.
The best product developers are the ones who can communicate and understand the process, and have the confidence to convince people that they know what they are doing. They are the ones who can convince marketing on the challenges of making something, or can work with a manufacturer to make their formula a reality. It’s getting info from various sources on what’s running out so you can prepare to kake changes or subsitutution.
To summarize, a good product developer knows not only their role, but how to communicate their role to others.
The more you understand the process, the more autonomous you can be, and the more you know what you’re actually talking about. Yes, it’s a daunting step to know how all of this works, but you don’t become great in your own bubble.
Elliot Begoun is the Principal of The Intertwine Group, which a practice focused on helping emerging food and beverage brands grow. He works with clients to design and execute customized route-to-market and go-to-market strategies that build velocity, gain distribution, and win share of stomach. His articles appear in publications such as the Huffington Post, SmartBrief, and FoodDive.
Elliot has had a lot of experience in the food industry. 25 years to be exact and he knows what makes good companies tick. His knowledge about marketing, supply chain and retail management astound me and I hope they do for you too.
In this episode, be prepared to learn how to be a successful food company, our predictions in the grocery space, and the common obstacles brands struggle with, and how to over come this obstacles
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion–there’s something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs - When to share information versus asking for money
- What Elliot describes as being a food lifer
- Why entreprenuers should focus on what the grocery industry will become in 5 years
Question Summary Sentence or less: I help emerging food and beverage brands grow
How do you network?: It’s more about establishing relationship.
How do you establish trust?: Go all in and help someone when asked
What do you do?: I’m a principal. I understand and analyze emerging businesses and make them grow
How did you get to where you are today?: Almost went to law school, so he got into general management at a small restaurant franchise, Bon Vorong, Graduate School, Shamrock Foods for 18 years, Foster Farms, then Intertwine
Did you find an MBA useful?: I got more self-confidence and I absorb information better, but it’s debatable
What skill do you need to be a successful food company?: You have to learn how to listen. You also have to learn how to be a problem solver
My Food Job Rocks: I get to be part of a lot of companies and I love seeing them in stores
Food Trends and Technology: Meal kits and how to bring amazing foods to busy families
The biggest challenge the food industry needs to face: How are we going to feed 9 billion people?
Are there any companies that are changing the food system?: There are lots of companies doing it in different ways. For example, dairy farms collecting methane and ugly fruit
What is one thing in the food industry you’d like to know more about?: After 28 years, I still have no idea what it’s about
Who inspired you to get into food?: Restaurant management job: it was offered to me. On my next job, I got a mentor and she taught me everything. Then I got into retail and it was like a real fun puzzle.
Favorite Book: A More Beautiful Question My Quote: The quality of your life is determined by the quality of your questions. — Dr. John Demartini
What do you think new brands struggle with the most?: Distribution philosophy. Build a compelling argument for your consumers to buy your products again and again and again to build velocity
What is your advice for funding?: Make money first
Do you have advice for anyone who wants to go into the food industry?: Run!
Just kidding: The food industry is enormous. Go somewhere where you can make a difference. Also. Learn!
How to reach Elliot: www.theintertwinegroup.com ; elliot@theintertwinegroup.com
Other Links (we link Elliot's Articles Here) Food Dive
Huffington Post
Aldi’s
Lidl
Fancy Food Show
While scrolling through some linkedin folks I found Jessica Goldstein’s lecture she did at the RCA. About a week before, one of my friends sent me a link to her and said she might be good to interview. So I did.
Jessica is part of the Nu Spice family business, with her partner in crime being her father. She’s grown up in the food industry all of her life but she first decided to work in an electronics firm’s marketing company. But after a few weeks, she hated it and decided to go all in for the food industry. That means hustling small buisnesses, reading the USDA Standards and Labeling guideline page to page, and enjoying and analyzing every part of her food.
One of my favorite things about Jessica is her ability to describe flavors in such a way, that both the technical minded and the culinary minded would just melt. You’ll hear a couple of great food descriptions within this interview such as when I ask her what she had for dinner yesterday. Hope you enjoy it as much as I do.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * How Jessica went from marketing to food * The dynamic between Jessica and her father in the family business * How Jessica learns and keeps learning about food science
Question Summary The influences in how to where you got to where you are today: Grandfather owned food business in New York, Grandpa sold it, father worked in food industry and then bought it. Jessica decided to step in and modernized the business after she hated her marketing job
Popular in Cuba: no Cubano's, after the age of seven, people don’t eat dairy
What do you tell people when you first meet them?: I play with your food, I design flavor profiles for food manufacturers
Education: Jessica has a masters in food science and bachelors in creative writing and psychology
Nu Spice’s niche: medium sized meat manufacturers who want to develop new flavors
Important Skills for developing: Know the customer’s consumer. Whole foods customer has a different perspective than Food City
How did you learn food science vocabulary?: My suppliers educate me. Also learning to educate people on this vocabulary
Important skills for selling: It’s a people business. People buy from people that they like
Food Trends and Technology: Veggie Burgers, Safeway launches Beyond Meat burgers
Who is feeding the world?: Monsanto (despite their controversy) is feeding the world in poor places
Food trends: Northern African flavors, stews, Horesus hue – Paprika paste, savory, fermentation such as sriracha and miso
Favorite Book: Modernist Cuisine. You can download it on a tablet
Be creative and innovation is everywhere
What was the most amazing thing you ate last?: Stuffed Artichoke Butterflies
Advice in the food industry: You need to love food
Other Links RCA Conference
James Calvetti Meats
Nu Products Seasoning Company or Nu Spice – Family owned business
Hoboken, New Jersey
LG Electronics Marketing Department
Thai Basil
Sweet Basil
Red basil
USDA Standards and Labeling Guidelines book
Bone Marrow and bread
Bone Marrow in Hawaii where you take a shot in the bone
Life is too short to eat the same thing twice
Standards of Identity
Top-Note
This episode is all about Fair Trade, you’ll not only learn about Equifruit’s focus on bananas, but also what other products can be fair trade, awesome resources in the fair-trade industry, and things of that nature.
Kim herself is an expert salesperson. Ever since she was 18 years old, she learned to go out and sell, and we talk over her expert techniques and here’s a secret… it’s all about perspective.
Also to note is Kim’s philosophy in life. She’s had so many jobs but because she loved what she did, and that opened more and more opportunities in her life. Something to think about.
So in this episode, you’ll learn where bananas come from, how a diamond ring can be fair trade, and how to be an amazing sales person
About Kim Kim is a native Montrealer with a passion for all things food. She graduated from Concordia University with a degree in Psychology and pursued further education at St. Pius X Culinary Institute, where she attained a diploma in French cuisine. Kim has worked in sales from the start of her career: restaurant, retail, spa industry, catering and now, Fairtrade bananas!
Kim joined Equifruit as sales manager in late 2014. After nearly 15 years of sales experience, she wanted to be more connected on a social justice level. She loves the challenge of convincing Canadian customers to put farmers first. Kim brings to the table relentless optimism, contagious enthusiasm and an irrevocable passion for fair trade.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Housekeeping If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * Where fair trade bananas come from * How everything can be fair trade * How fair trade funds farmer’s kids with money
Question Summary What do you tell people you do?: Exotic fair trade fruit saleswoman. A light intro on fair trade
Fair Trade: Doing business on fair terms. The producer gets paid properly.
When I was 18 years old: Sales as B2B. Cold calling. Selling a product from door to door
How did you put yourself out there when finding your next gig?: Social media
How to be a good sales person: A really good salesperson reads people well. Everything from the tone of your voice to the language
Does good sales people come from books or experience?: It might be more innate than you think. You can develop a salesperson, but you have to be perceptive. An introvert can be a salesperson
Food Trends and Technologies: Purchasing habits of Bananas. People are buying products because of the value of the products
Where do you find your sales research?: Canadian Government Websites
Who inspired you to get into food?: My family
Career path: I study the things I find interesting. You have to love what you do, but there will be challenges. Ask the questions: what would you do for free? Or what excites you?
Kitchen Item: I’m a knife snob. I have to carry my knives for vacation
Advice for a Sales Job: Ask to be paired to an expert salesperson
Favorite Food: Salad and fresh fruits. I would wait for the seasons to enjoy my fruit
Advice about life: It’s more important to love what you do because it opens up amazing opportunity. You’ll be a happier human being.
Equifruit.com
Equifruit Twitter
Equifruit Instagram
Equifruit facebook
Equifruit linkedin
Other Links Fairtrade Canada
Fairtrade.net
Canadian Fairtrade network
Guelph Organic Tradeshows
Canadian Produce Marketing Association
Fair Trade Chocolate, Sugar, Tea
Fair Trade cotton shirt
Fairtrade Diamond Ring
Farm and Food Care
BA Psychology Concordian University
Saint Pious the 10th – Culinary School
Catering Company
Fighting the Banana Wars Harriett Lam
Social introvert
Good survey about personalities
Neilson
Food Law is one of those topics I fell asleep at in college. But it wasn’t until working in the industry did I find just how important it really is.
If you’ve been a fan of this podcast, you might have heard my frustrations learning about how the Europeans deal with GMOs. If you’re a first time listener, I’ll talk about it again.
But Ceasare Varallo is the man when it comes to making me excited about food law. He’s a lawyer in Italy who focuses on such things as food fraud, regulatory compliance, and communicating crises.
This is an amazing interview all about being a food lawyer. You’ll learn how to get a job in regulatory, how to get people to trust you as an expert and the amazing food technologies Cesare’s really into. One in particular that I haven’t heard of until recently… block chain technology
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
If you like what you heard, like us on facebook or write a review on itunes. It helps wonders.
I am also inviting you to sign up on our email list at myfoodjobrocks.com. I am doing this new thing called the 5 course meal where I send you 5 pieces of hand picked content and deliver it every Friday morning. Like a meal kit…
If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * Ceasare’s work is three fold: food safety, regulatory, and managing communication * How Ceasare found his niche in food law * Why regulatory is getting more and more important * The interesting things about food marketing * How to learn more about food regulatory
Question Summary Introduction in a sentence or less?: I’m a food lawyer. I help food companies to reach the compliance
Cesare started with commodities at first and then went to more complicated things later
Steps it took to get to where you are today: Criminal lawyer, switched law firm and found food clients. Noticed about the specific type of advice
Foodlawlatest.com
Blogging advice
If you have good content, it will be successful
Avoid scandal or “fake news”, give useful facts
Interacting with your audience is super important
What’s the most important skill you need for your job?: How you communicate and interact with people
How do you get people to trust you more?: A blog with good content is a sign of trust, facts are a sign of trust, showing that you really know what you’re talking about. Keep on delivering good content and make them comfortable.The customer today is much more informed
Customers are reading more food labels and are willing to spend good, safe, tasty and authentic food.
Food Technology: Smart Agriculture, Drones, Artificial Intelligence to spot food safety issues, block chains,
Block Chain: Technology used to secure the financial transactions: bitcoins/ cryptocurrency. Will help food fraud a lot.
Biggest Challenge the food industry needs to face: Fraudulence and trust. Big companies are not trusted. Local is more trusted. A small minority has a lot of power
What is something you would like to know more about?: Marketing. How much work it takes to do marketing campaigns. How do you make things Viral?
Favorite Book: Lord of the Rings
Favorite Quote: Winston Churchill: success consists of going from failure to failure without losing enthusiasm
Favorite Kitchen Item: My favorite dish is risotto so I like a really big wooden spoon
If anyone wanted a job in regulatory, what should they study on their own?: You can find many courses in food law in United States. California and New York has plenty
Study the objective official source depending on countries. Common websites.
FDA website, Code of Federal Regulations
Not so simple in Europe: 26 countries with deviations
Independent blogs can work too
Advice getting into the food regulatory industry: Get your hands dirty. You can’t imagine the complexity with regulatory issues. It’s more about how you approach the problem
Where can we find you?: Foodlawlatest@gmail.com
Other Links Foodlawlatest.com
Baby formula scandal
Olive Oil Book: Extra Virginity
Anti-Vaxxers
“We don’t trust science but everyone is eating supplements”
Viral Marketing
Coca-cola put names on the cans, and they monitor and test everything
Food Marketing Nerds Podcast
What’s the point of a food industry podcast if I can’t help you with your careers?
That’s why I’ve actually taken a liking on interviewing recruiters because recruiters know the best way to get a job.
Bob Pudlock is one of those people. He is an independent recruiter who knows his stuff. Taking an unconventional route, Bob went into recruiting because companies would pay him top dollar to recruit. Yep, one sentence solidified his career.
Bob has a lot of practical advice in the show such as how to make 100% use of job interviews when you have to pay for your own flight, the power of long-term networking, and one of my favorite topics, which is better? Factory experience or a master’s degree?
Shownotes: http://myfoodjobrocks.com/075Bob
About Bob Pudlock Bob Pudlock is the owner and President of Gulf Stream Search, an executive search firm that works with companies in the food and nutritional supplement industries to identify, assess and capture top talent for their organizations.
Bob has been in the search industry for 17 years - he has placed individuals all throughout the US and Caribbean at all levels - most of the positions he fills are in R&D, Quality, Sales/Marketing, and Plant Operations throughout the US - he works with venture capital firms that focus on the food industry, start-ups, as well as established brands in the food and supplement industries.
Bob grew up in Cleveland, OH and attended John Carroll University where he played on the golf team. He moved to South Florida in 2011 and is active outdoors with running, swimming, stand-up paddle board racing, fishing and bicycling.
5 top reasons My Food Job Rocks
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I can work from anywhere - I conduct nearly all of my work via phone, email, and video.
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I choose what companies, searches, and candidates I work with.
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I make my own hours - I work as much or as little as I like - although my business demands a lot of my time, I still have the flexibility and control over my schedule to do the things I enjoy outside with the people close to me.
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I control my income.
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I get to work with up and coming talent in the food industry and I also get to work with companies that are changing the way we look at nutrition and health in general. I get to work with people that are truly making a difference in the world.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs * How to make the most of paying to fly to a job interview * Why you should go to hiring managers and not HR * How even the smallest talks can be impactful * The value of factory experience * The many factors about the lack of free labor
Question Summary Sentence or less: I identify or recruit top talent in the food industry
What do you do specifically?: 2 things: companies go to him to find people and he finds great people
I focus on relationships and connecting
What was the time you talked to someone who didn’t accept the job at the time?: I try to open up to people to imagine the possibilities. I try to set more expectations.
What’s the best advice for growing your network?: Throw your net wide, not deep
The best thing about your job: The journey of hiring
Steps it took to get to where you are today: Ohio, Private schools, good at sports, underachiever, didn’t think what would happen when he grew up, golf coach, training salesmen, “Bob, we will pay you top dollar to find salespeople”, pet food recruiting, then expanded to more - Sometimes it’s ok not to know what you’re going to do
What’s the most common theme between excellent candidates?: For young people: curiosity for learning and getting to really understand all the different steps on the product development cycle
What is more valuable? Masters experience or Factory experience?: Factory experience. It can’t be replaced or supplemented at a later date.
For many people, most people want to do different things
Why Does Your Food Job Rock?: It’s all about the journey. Also, I work for myself and I get to have control over who I work with
What is Bob’s Win Rate (Hired versus not hired): Average is 10-15 interviews for one hire. Bob has had impressive numbers. The secret is understand what the company is looking for
Food Trends and Technologies: The blurred lines between mainstream food and nutrition
What is the biggest challenge the food industry needs to face?: Skilled labor. Some reasons: we put our manufacturing plants in the middle of nowhere, lobbying to reduce regulations for hiring skilled labor.
Favorite Quote: The Man in the Arena.
Favorite Book: Oh the Places You’ll Go
Favorite Kitchen Utensil: Utensils that are not utensils
Advice on the food industry: If you’re going technical, get a degree. Think of other degrees like Masters or MBAs
What is a common myth that you’d like to dispel about job hunting?: The best resume doesn’t always win
Where can we find you?: Gulf Stream Search. Email: bob.pudlock@gulfstreamsearch.com
Phone number: 561-450-9490
Other Links Hiring Manager – Someone who requests a new employee
H1B Visa
Steve Gendel has worked in the FDA for 25 years and this guy has had an amazing career doing so.
He’s been involved in the latest and greatest technologies ranging from early stage GMOs, Food Allergen Labeling and Consumer Protection Act, and of course, our favorite one right now, FSMA.
The best part of this episode is the very practical and real advice he give son how to get a job at the FDA. Of course, it’s a special mix of fiscal year luck, and who you know. He tells you the best places to meet people in the FDA, where the FDA usually works at (which of course, it’s not easy find), and when to start asking your contacts if there are positions open.
http://myfoodjobrocks.com/074Steven
About Steven M. Gendel, Ph.D. Dr. Gendel works to ensure safe food for everyone through education, consulting, and support of food manufacturers and organizations of all sizes as the Vice President, Division of Food Allergens, IEH Laboratories and Consulting Group. This includes facilitating compliance with the rules issued under the Food Safety Modernization Act, and supporting the development of Hazard Assessments and Food Safety Plans. He applies a scientifically sound approach to allergen control and testing, and to resolving compliance issues. He is a Food Safety Preventive Control Alliance Preventive Controls Lead Trainer, a Certified Food Scientist, and an experienced speaker. Previously he was the Food Allergen Coordinator for the US Food and Drug Administration where he lead policy initiatives, the development of regulatory documents, and assisted in enforcement activities. He has over 25 years of experience in food safety science and policy and over 90 techincal publications. He held postdoctoral positions at Harvard University and the University of Toronto and was on the faculty of the Department of Genetics at Iowa State University before joining the FDA.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Knowledge Bombs * Steve talks about why he stayed in the FDA for 25 years * How the FDA is funded * What the FDA controls * What Steve thinks has the best food safety programs * The best advice on how to get into the FDA * When to start looking for a FDA job
Question Summary One sentence or less: I’m a food safety scientist. My job is the next thing you eat will not kill you
Best thing about your job: I feel like I’m really making the world safer
Step to get to where you are today: Undergraduate degree in engineering in KS Western reserve , Graduate in UC Irvine in biology, Department of Genetics in Iowa University, met someone at FDA which was now Institute of Food Safety and Health, stay with the FDA for 25 years, now a consultant
What is the difference between the FDA then and now?: A lot of external factors shape the projects such as consumer, laws and regulations, and new congressional turnover
The hot topic before you left: FSMA is coming into effect (well…. Maybe not anymore)
Most important skill you can have in food safety: Flexibility. Food safety is a very integrative type of field. There are a lot of pieces in Food Safety.
Projects Steve was involved in:
- Potential allergens in GMOs (back when it was new)
- Risk analysis modeling
- Joint project between FDA and Health Canada about Soft-cheeses and L.monocytogenes
- Food Allergen Labeling and Consumer Protection Act. Thresholds for Allergens
- Lead author of an allergen threshold report
- Helped with FSMA’s preventative control
New Food Trends and Tech: Advanced Genome Technologies. Can be a great tool to understand pathogens. It helps you understand where they come from and then we can do that
Biggest Challenge the Food Industry has to face: Transparency. Mainly asking “why”
One thing you’d like to know more about: How companies invest in food safety and food safety program
Favorite Quote: To err is human but to really mess up, you need a computer
Favorite Food: Grilled Cheese Sandwich. Sharp Cheddar, Swiss Cheese, Artisanal Food
What Advice Would You Give TO Work In The FDA: At this particular time in history, it’s hard to say. However, meet people in the FDA. It’s who you know.
How to meet FDA people: Scientific Conferences. Local meetings at IFT and IAFP, American Chem Society, Society of Toxicology, talk to them, they will know others who do.
USAjobs.com
Office of Regulatory Affairs. There are District Offices. Contact the Deputy Director of that office
Commissioner’s Fellowship
ORISE- Oakridge
CIFSAN – Centers for Food Safety in Universities that work collaboratively. Can get graduate or postdoc positions
Fiscal Year for the Federal Government: Begins October 1st, ends October 1st. But start looking now
How to find Steve: linkedin
Other Links Ep. 031 - Tiffany Lau
Myrian Zboraj – Quality Assurance Magazine
GATTACA
Walmart
Costco
Darin’s son died of an E.coli outbreak and he has spent the last 25 years devoting his life to making the world a safer place.
Within the last 25 years, he’s become a Doctorate in Law and Policy where his main focus is to implement Food Policy. He’s talked with doctors, scientists, law makers, and graduate students into fighting for food safety. In his spare time, he comforts people who have gone through the same troubles as he has, and shares their stories.
Darin does a great job weaving intricate stories to give you the sense of importance in Food safety, which includes aspects of history, humanity and Chipotle.
A serious note for this interview: This is a very dense and emotional conversation of food safety. Darin really cares about what he does, and by the end of the episode, I hope you have a renewed sense of importance in food safety.
About Darin Dr. Darin Detwiler is the Assistant Dean and a Professor of Food Policy at Northeastern University College of Professional Studies, Boston, MA. He is a food industry consultant, columnist, and frequent speaker at events across the country and beyond.
He is coincidentally going to be on American Greed (yes, that's his voice) this week
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Knowledge Bombs * Why deadly foodborne illnesses spikes during the summer months, which causes a bad experience in Thanksgiving * The stories behind statistics. Focus on the stories. * How the FDA has changed in the last 25 years * How people being lazy can cause massive damage * How history impacts food policy * Everyone has a role to play in food safety * Understanding the cause and effect in food safety * Why Darin chooses Academia to do Food Safety * How Darin balances out food industry stories and family stories and the differences between them * How Darin’s perception of food safety has changed over time * The lack of Ethics in the Peanut outbreak * We talk smack about Chipotle * I’m as old as Chipotle
Key Summary How Darin has improved Food Safety: 1992 – operating a nuclear reactor, supported the USDA on food safety, went back to university and taught for 15 years in forensic science, Doctorate in Law and Policy and focus was on implementing food policy,
Two reasons why food safety fails: They don’t understand or they don’t care. Maybe we need to teach people earlier. Most Food Safety folly is based on greed
My Food Job Rocks: Food affects everyone and we connect to it on all aspects of life
What advice do you give people to excel at what they do?: If you see things and you don’t take action, or won’t eat your own product, ask questions. Be a self-advocate.
Why did Chipotle fail their food safety protocols?: Failure to invest in safety. The system needs work, but their response is textbook
What should Chipotle should have done to be better?: They can’t fix the past
Other Links Stop Foodborne Illnesses
Jack-in-The-Box E.coli outbreak 1993
Food Fraud: Big in Europe
Bioterrorism
Upton Sinclair – The Jungle
Peanut Outbreak
Chipotle Outbreak
Contact: d.detwiler@neu.edu
Quality Assurance Magazine
I usually do a pre-interview with my guest, to kind of explain what we do, if they listen to the show, and stuff like that. However Thom’s pre-interview was so good that I had to share it.
Think of this as an episode where I invite an old friend out to coffee to see what’s going on with his life. Thom is an amazing person who reminds me a lot of Derek Sivers.
Thom is also a guest who loves to swear so I edited a few things so the itunes police doesn’t get me.
So you’re going to learn a bit about documentation, and also some great podcasts that Thom listens to. Also, the really awesome perks Thom has built up in Stevivia’s office. There is a reason for that. If you want a full reason, listen at myfoodjobrocks.com/072Thom
Enjoy!
Key Takeaways * The importance of documentation * Thom’s investment in employee happiness * How to have employees talk to you
Other Links Non-GMO in Europe
Louis Hows – School of Greatness
Tom Bilyeu - Impact Theory
Mixergy Tom Bilyeu
Tim Ferriss Show
Kale Chips Healthy Crunch
How I Built This
One Question You Would Like to be Asked?: Why do you do what you do?
Weird things in Steviva’s office: Tomato’s and chickens, food Friday
Thom King is probably the best CEO I’ve ever had the chance to talk to. He’s fun, innovative, and he just loves his job and the people he works with.
I had a great hour and a half talk with him on my lunch break and had to find an excuse when I got back to work. This interview is that good.
Where to start from this interview… whether you’re a young professional, an old soul, or a struggling entrepreneur, Thom will give you advice on all aspects of your career.
You’ll learn how to deal with conflict in the work place, the touching reasons why Thom loves his job, the amazing first stage of stevia and the growth of the brand, and at the end of the segment, the power of having a good idea and working hard so that everyone knows you’re the best.
Remember: I am currently recording this at my hotel at IFT. Just saying, I’ll be there until Wednesday. If you’re available, I’d love to meet you. Just email me at podcast@myfoodjobrocks.com
If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
About Thom King Part CEO, part personal development wonk and part biohacker info geek, Thom is a self-confessed serial entrepreneur. While his favorite book list contains many success-oriented and personal-development classics, the classic definition of achieving success (e.g., making a lot of money) is not what inspires or motivates Thom. He follows more of a “you aren’t doing well unless you’re also doing some good” line of thinking. Thom’s company has been built around the simple principle of “do the right thing.”
Knowledge Bombs - How to deal with conflict in the work place
- Literally the birth of Stevia
- How to get triple digit growth 3 years in a row
- Some methods to understand people
- Thom’s interesting hobby and how he makes them
- How to validate a good idea
Question Summary Elevator Pitch: A sweetner that doesn’t affect blood sugar levels that became an ingredient company
Favorite thing to do as a CEO: Make my employees cry with tears of joy; Be appreciative with your employees
What do you think you do in a day?: Manage personalities
How many people are in your company?: 32 people
How do you deal with conflict?: Clashing is a function of a breakdown in communication; I learn about the problem, and get to a common ground
People who get under your skin: Imagine them as a six year old child
Steps it took: Thom met Jim while doing radio, he tasted Stevia, made Stevia extract in a garage
Steviva was born in 1992
2008 – Stevia was given provisional GRAS status, moving Thom’s company to Food
Ever since 2015, Steviva has experienced triple digit growth
Metabolic disease: Obesity, diabetes
Why did you start a food company and what keeps you going?: Getting rid of metabolic disease is my why
Most important skill you can have in the industry: integrity. Constantly improve your product. Integrity is a service to makea good product.
Food trends and technologies: Probiotics and fermentation
Thom makes his own probiotics and uses an 11 strain fiber
What is one thing you’d like to know more about?: Hydrocolloids, thickening agents
Example: thai chilli sauce, jam, etc
Favorite Quote: Tony Robbins: Anything is possible and it’s up to you to make it probable
Favorite Book: Right now is Tools of Titan
Favorite Kitchen Item: Sous Vide
Favorite Food: Spaghetti and Meatballs
Any Advice for starting your own business: listen to Gary Vee’s Podcast. You grind and grind and grind and grind some more
This is the best time in the world ever to start a business
Low entry points for validating your idea: social media and crowd funding
One thing you’d like to know about starting your business: more knowledge about Accounting
What’s next for Steviva: Moving to another facility. Quadrupalling the size of our R+D lab
Steviva: twitter, Instagram, etc
info@steviva.com --> direct it to Thom!
Other Links Steviva
Nextiva brand – Stevia infused agave nectar
Marrakesh Spice
Provencal Anise
Maple syrup
Masala Chai Spice
DE 42 High fructose corn syrup
Jim May – Founder of Wisdom Naturals
DISC test – Analyzing human needs for all employees
Polyols/Erythritol
FDA rulings on fiber
Jerusalem Artichoke
Chicory Root
IMOs
Custom Probiotics Glendale Los Angeles
Flowbee- vaccum haircut
Ketogenic diet
Exogenous ketones
I am fortunate to interview Steve MacIntyre, as he brings a new perspective compared to the standard guests we interview here. He is the first Human Resource professional, and the only one I know who is really passionate about his industry.
Like many of our guests, Steve’s career path involved a lot of twists, and turns, and ultimately, a lot of leaps of faiths. From the army, to health and safety, to eventually, human resources, you can really feel how Steve has kind of gone with the flow in his career.
As a HR professional, Steve brings some amazing advice in this interview which will help you become a much better professional.
We give you some tricks on how to take advantage of networking, make the most of taking an expert to coffee, and igniting your intellectual curiosity
About Steve MacIntyre An energetic, results-focused HR professional who directly contributes to a high performance culture by creating an employee oriented climate and implementing progressive and consistent people management practices that emphasize engagement, integrity, productivity and consistency.
Provides sound advice and guidance on human resources issues to leaders enabling our business to attract, retain, and engage great people who are inspired by superior results.
About Vibrant Health Products Our story finds its humble beginnings in the Okanagan Valley in British Columbia, where Brad Brousson began using his mother’s recipe to bake sprouted grain bread for guests at a wellness resort. In 1989, Stan and Kathy Smith partnered with Brad to form Vibrant Health Products, sharing Brad’s passion for health and wellness.
Over the years, the company has expanded to include three brands: Silver Hills Bakery, One Degree Organic Foods, and Little Northern Bakehouse. But the company remains family-owned and operated. And the same homemade quality that began in Brad’s kitchen is still present in each loaf of bread, bagel, and bun we bake.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Knowledge Bombs - Why being a HR professional in the food industry is different compared to any other industry
- How to be transparent and getting into the culture of transparency
- How Steve used networking to excel at his job
- Why Steve left his first job because of the products they made
- How to get the most value out of a coffee interview
- How to encourage people to demonstrate intellectual curiosity
Question Summary Sentence or less: Senior level HR practitioner for the food industry
Why do you like the food industry: Food is something we all share. It's more intimate
What is the best thing about your job?: Hiring people, and give young professionals their first opportunity
Describe the steps it took to get to where you are today: I was in the army, electrician apprenticeship, laid off, food business is hiring electricians, health and safety committee, HR director asked him to take over and he loved it
Required HR: Chartered Professional in Human Resources (Canada) or SPHR (US)
What should more people do to be good at their job?: Network with people who do what you do and do what you want to do. Be intellectually curious
My Food Job rocks: I get to be part of this movement
Food Trends and Technologies: Sustainability, Whole Foods
One thing in the food industry you’d like to know more about?: Marketing. How do we influence you to buy our stuff?
Advice Going Into The Food Industry: Call me! But seriously, I love talking to passionate people.
How do you find good candidates?: I’m looking for energy
How can we reach you?: Through linkedin
Other Links Gardeen
Flexitarian
Give and Take
If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Manuscript Looking at my calendar, I saw that this podcast actually started in June.
It’s felt like a long time. A lot of things have happened while creating this podcast. I met some incredible people, collaborated with geniuses, and made my connections with my friends unbreakably strong.
Other than that, a total of 15,000 people have downloaded the podcast, averaging 215 listens per episode. For me, I’m happy with this.
So in this episode I just wanted to really flesh out the events that made this podcast for what it was today, and how it slowly transformed. From the independent website, graduate student series, to why I am changing some of my questions, I want to tell you just how fun it was making this thing and where we’re planning to go next.
Let’s being
Beginnings Have I told this story before? Maybe only to my guests, or with my friends.
When I first moved to Phoenix, I became obsessed with Podcasts, almost about the same time I started hating my job, which you can listen about in episode 60, which was around the time I wanted to find a way out.
I noticed that sure, listening to music was fun, but it wasn’t productive. So I started listening to audio books which I borrowed form the Phoenix library. Soon it evolved into podcasts.
My first podcasts I listened to often were Smart Passive Income and Entrepreneur on Fire. I’d consider these entry-level because they are indeed inspiring stories with a little bit of tactical knowledge. This went on for about a year.
In maybe January 2016, I read an article by Tim Ferriss about how he started his podcast. Through his write up, I found it was pretty easy to do. For example, the equipment was dirt cheap, and the barrier to entry is pretty good.
About a month later, Nicole posted the fated article about how the food industry is hiring people at a declining rate and everything kind of clicked.
The lesson here is really about this simple equation, that opportunity + preparedness = luck is something that resonates with me when I do projects.
If I didn’t listen to podcasts, or read how to do them, I would never had had the opportunity to work with Nicole. There are many other factors in how this started up that made it worked as well.
For example, Foodgrads was a startup, so they were flexible and willing to support me in this venture. Though they didn’t give me initial capital, the power of just getting a thumbs up is more than enough justification to get started with the podcast so I set aside $1000 dollars and went to town. I would provide the episodes, and they would provide the website that I could post on.
I bought equipment recommended by Tim Ferriss including this microphone. I downloaded Audacity, and then I bought a course called Podcaster’s Paradise. This course was created by John Lee Dumas from Entrepreneur on Fire. I subscribed for about 3 months and learned a lot of technical tidbits in not only on how to use Audacity, but how to structure my podcast from getting guests to sending thank you notes. It also gave me some amazing tools such as calendly.com and libsyn.
I also found the facebook group they had extremely supportive and that’s also where I met Kim from Peas On Moss, who started her podcast the same time as I did.
So starting that, I now had to get guests. First up was Nicole and Juliette from Foodgrads as they were the ones hosting it on their website, so it just seemed right. Then I got Trevor Fast, Brian Chau, and Taryn Yee, while on a work trip to California. I literally scheduled time to meet and record. It was really fun!
I remember doing the dumbest thing while doing Trevor’s interview. I thought the room was too noisy so I thought we could do it in the office. We ended up doing the interview in a cramped, noisy room where chocolate was being refined. Editing that was a pain.
So you keep going. Episode 6 was my most valuable guest being Dr. Howard Moskowitz in more ways than one. This one was a stroke of luck I had no idea how I got him on the show. I just connected on linkeidn, he sends me a bunch of stuff and I asked him to be on the podcast. That’s so cool!
I realized then, that the ability to ask someone to be on a podcast is an extremely valuable tool. For one, it gives you a very legitimate excuse on inviting, and talking to people you want to talk to, and
I would say about 70% of my podcasts have guests I personally contacted, 10% are from people who sign up to be interviewed randomly and another 20% are referred to by either previous guests or friends.
My biggest tips for finding great guests is pretty simple, especially for people on linkedin.
For one, if they post a lot, it’s more likely they would like to be on the show. There are only a few exceptions I’ve had with this.
People who are going to launch something, whether it’s a book or new product, are especially willing to talk about it as well. This is how I got Ali Bouzari on the show, for instance.
Connectors, whether self-proclaimed are not have their perks too. Rochelle Boucher, for example, knew a ton of people and supported me in huge amounts getting guests that came to her Miele location. I returned the favor with my own resources.
After my recent talk with Alex Oesterle from Food Marketing Nerds, I found that he has a very different way of contacting. A bit more professional, which I might want to dive in the future.
He goes through PR firms or PR departments to get amazing guests from the marketing department. I’ve only had a couple of guests been blocked by denying permission, which I actually find kind of, a strange and outdated practice, but I understand.
But the method I use works, I have absolutely no problem finding guests and I actually realized that I don’t need big shots on my podcasts. I actually really enjoy interviewing fresh, inspiring graduates. Some recent examples like Jon Weber and Louis Edmond, who both just got their jobs, were extremely satisfying to talk to just because of their passionate outlook in life and I wouldn’t have it any other way.
So this brings me to another topic about what you want your podcast to represent. This means knowing your audience, and catering to that audience.
Overall, the message and structure for My Food Job Rocks is a pretty simple one: explore different food jobs, dive in a little bit of their history, and explore their viewpoints on current events such as technology or current events. At the end, we cool down and talk about books, quotes, and favorite foods.
The questions we’ve designed for our show is pretty standard, but testing certain questions has made the process a lot of fun.
One of the questions I’ve changed was “what is a standard day like?”
I used this question in the beginning, but all I got was “every day is different!” So I changed this question and worded it in multiple different ways. Sometimes I say “what’s the most exciting part of your job?” or “what’s the worst?” some of my personal favorites include asking the process of how to make a certain food such as with Jocelyn Ngo or Haley Richardson. By diving into a subject filled with enigma versus a standard routine, in usually generates more excitement.
One of the other questions I’ve had a good time playing around with is “what do you think are the important skills you need in your job?”.
My favorite answer to this question is from Tiffany Tong from Canada’s Smartest Kitchen, where she said adaptability. After she did a beautiful explanation of the word, I dug deeper. “How do you become more adaptable?”
I guess the trend and evolution of the questions I ask is more about “how can I make this podcast more exciting/unique, and what type of tactical and actionable advice can I give to my audience?”
Next topic is in regards to why we split off from Foodgrads initially, around episode 16:
Well, I wanted more control and a certain person who was there at the time didn’t want that. Eventually, they had to approach to let me go.
I’m bad at assuming things, so I’ll leave it as: I grew too big for their nest so I had to leave. With a mix of disappointment, support from my friends, and admittedly, utter rage, I decided to make my own website to host my podcast.
I still had a weekly podcast so I had to make a website fast.
Luckily, this wasn’t just a start-from-scratch bang my head against the wall. Ever since I started hating my job, I dabbled into website design. I made my first “successful” website called Az Asian Food Review. Where I reviewed Asian food in phoenix.
I had to pay for a theme dedicated to podcasting (which in hindsight, I never used that feature) and a pretty good front page function.
Building the website was actually one of the most exhilarating I’ve done for this project and I am really proud of the website I made.
Using my skills from Canva, and my website experience, I made a website for maybe under $150 dollars that I could use as my playground.
And looking back, I used it as a playground very well.
Evolving the shownotes, making a blogging section for my own personal use, and recently, hosting another person’s content made this website a proud accomplishment.
Eventually, I made a deal with Foodgrads to work with them. Yes, it was awkward at first, but both Nicole and I supported each other. I actually had a huge internal debate not to do it because of an ego issue on my end, but that was a dumb, childish reason. The main reason is really, we can’t do this alone. If we’re split now, there is no way to conquer the industry. I need Nicole to be a powerhouse distribution force in the future, and she needs my high quality content to satisfy her readers.
Two lessons appear from this: don’t burn bridges, and don’t give up. I could have easily been extremely hot headed and aggressive in this scenario, and let my ego do the talking, but I had to bite my tongue. It’s paid off.
Another thing is consistency. If you really want to make this not a hobby, you need to be consistent with your episodes. Too many people get burnt out or just lose motivation on doing a weekly podcast.
What actually happened was I liked interviewing so much I ended up having so many episodes, I had to open the flood gates and launch 2 episodes a week. I was so hard to switch to 1 but I realized that two episodes a week really took a toll on my life. Luckily, I had Veronica Hislop save me with her willingness to provide awesome content with her blog posts.
So I want to wrap this whole thing up into a lessons learned scenario.
Both podcasting and website design were once small interests, that later became hobbies and then actually became revenue generating.
Yes, I made my initial investment back 5 times over. Some were direct requests, others were from referrals from guests. Not only that, but certain guests have contacted me for other projects and what’s coming in the next couple of years is really something.
At the end of the day, the biggest lesson I have for you is to just start doing something an hour a day. It can be researching, or reading, or just gathering information.
Eventually, a seed will be planted into your mind. When the opportunity strikes, you’ll be prepared.
As maybe you could tell from this episode, most of the opportunities I was given was
So the best place to invest a minimal amount of skill? I’ll give you two resources where you can find a skill and then have the opportunity to dig deeper.
Entreprenuer Podcasts
The SPI podcast by Pat Flynn is probably the best resource to find a collection of people who are making income in unconventional ways. This was actually one of the avenues I’ve used to another area of interest which ended up being a bad investment but that’s another story.
You can probably find things similar to SPI by typing in entrepreneur podcast in your favorite search engine. Other search terms you can use is Bootstrapping, and built.
Recently, Reid Hoffman’s Masters of Scale has been one of the best things I’ve ever listened to so if you’re going for it, you gotta listen to his stuff.
And
Facebook sponsored webinars
If you’re like me, a bunch of people are now pitching their “free webinar” facebook ad on my feed constantly.
Maybe it’s because I like stuff that attracts those adds to me…
Anyways, you should try it out. You’ll only invest one hour of your time.
But be careful! These types of webinars will always try and sell you something. It’s just their design. Whether you buy or not, is up to you. However, as a disclaimer, I buy maybe 20% of products that I see in webinars.
The point in exploring different avenues is to eventually find something where you can utilize the skill. The demand or timeline will be your bridge from interest to skill.
The power of having your back against the wall, you’ll be surprised in what you could get done.
Have a website to build in a week when someone lets you go? Time to get serious.
This is actually what I’m kind of missing now, the stuff I’m doing is awesome, but I need a sense of urgency to kick me in the butt. Apparently, it’s just my personality.
So where is this podcast heading in the future?
I don’t know. My goal is 100 episodes. Judging by the rate of this, we’ll be there in January.
With more than 50 interviews under my belt, I think it’s time to push a little bit on wrapping up the content in a nice little bow and send it to people who would find value in it such as professors, career consolers, or whatever.
I think I can put a little more oomph in sharing the content to others who might want to take the food industry as a career path.
Overall I have to tell you, I’m in this for the long run. Not just the podcast, but the connections I’ve made with every guest on the show is extremely valuable and every time I see their names or faces, I remember of the pieces of gold within their interview. Every podcast guest has taught me so much about just how passionate people are in their job. Whether it’s young professional’s eagerness to learn or the startup CEOs who hustle and works her butt off 24/7 but are fueled with endless energy, those are the guests that keep me going.
The next set of episodes are absolutely amazing. And there’s a lot more variety too. More food safety guests thanks to Marian Zboraj, editor for a Food Safety magazine. She gave me some absolutely amazing people in that sector.
What else, more sales reps, where I go more into what makes a good salesman, and the best CEO I’ve ever met.
There’s just so much coming up, that I always look forward to trying something new.
Thank you to everyone who’s been with me this past year. Thank you to all of our listeners, to all of our supporters, whether financially or emotionally. I don’t know what’s coming next, but things are building and as long as we’re in this together, we can do anything.
Today we have Shyamoli Gramopadhye a food technologist at Dairy Concepts where she solves the technical problems of her clients in the cheese and cheese powder industry. Shyamoli is actually a very supportive writer for Foodgrads and writes articles on the site.
This episode has a lot of info about India’s food scene. Not just the culinary aspect, but the industry aspect as well! Shyamoli is highly passionate in this aspect and is learning as much as she can in the United States, where she will hopefully bring it back to India some day.
Other tidbits in the episode include: the power of creative freedom, curiosity, and we sprinkle in a few great book recommendations throughout the episode.
About Shyamoli I'm a Food Technologist in the Innovation Department at DairiConcepts. I'm extremely passionate about all aspects of food and my latest achievement in the food world is being an Elite Squad Yelper!
About DairiConcepts As a comprehensive solution specialist, DairiConcepts offers an extensive line of cheese- and dairy-based powders, seasoning blends, concentrated pastes, flavor enhancers and hard Italian cheeses. With industry-leading expertise in clean label formulation and manufacturing, our custom ingredients can accommodate your specific flavor profiles and label claims, as well as broaden dairy-flavored ingredients into new dimensions of taste and functionality.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dietitians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Key Takeaways - Research versus business and how it works in industry
- Shyamoli’s experience with her mother’s food business
- Shyamoli and my discussion about farming
Question Summary What do you tell people in a sentence or less?: I’m a food technologist
What specifically do you do?: Food technologist for Dairy Concepts. They are a support system and test flavors
Dairy Concepts: Cheese and cheese powder company
Favorite thing to do at your job?: A mixture of science and business. I can see both sides and see how my research affects the money
Career Path: My mom is in the food industry, undergraduate degree in biotechnology, subject that talked about food industry, went to get a masters
Reason why I went to the US: To study food science and bring it back to India. There’s no food innovation in India
The most important skill you need for your job?: Curiosity
How should you spark your curiosity?: You definitively have to be in a field that interests you. Read more, keep your eyes open My Food Job Rocks: I can learn so much about food and use it to start something new
What Business would you want to start?: A farmer space where people can come see what it takes to farm.
The Future of Food: The Third Plate by Dan Garber
What do you look for most in a job?: Creative Freedom
Is it a cultural thing?: Yes
Food Technology: Plant Based food such as lentils
Biggest Challenge: How broken the food system is
Who is doing a good job fixing it?: Hampton Creek, Kashi, Larabars
Favorite Kitchen Item: Muffin Mold for portion control
Favorite Book: The Voluntourist by Ken Budd
Favorite Food: Pani Puri
Food Media: Food Dive, Food Rush
If you were to tell a food science class right now, what would it be?: Talk to people and don’t hesitate to talk to experts
The more people talk to people, the more we can dismiss miscommunication
Other Links Foodgrads.com
Procurement
Indian Organic Farming
Chef’s Table
Fair Trade Chocolate
Beard Wine Chocolate by Simran Sethi
Endangered Species Craft Chocolate
We have quite a unique guest today. Alex Oesterle co-owns his own creative agency, Blue Bear Creative in Boulder, Colorado. His client base is food companies where he creates marketing campaigns for food companies that target the good old millennial population.
What’s great about Alex is that he also hosts his own podcast. He created Food Marketing Nerds, a podcast focusing solely on food marketing professionals. So of course, we talk a lot about podcasting and how it benefitted our professional lives. We also discuss what makes a good podcast and how to get guests.
If you want to get started with Alex’s podcast, I suggest checking out these three episodes.
- Episode 29 with Jersey Mike’s Chief Marketing Officer and Technology.
- Episode 37, how Sooja uses influencers to build their brand
- Episode 38, which features Wendy’s Chief Marketing dude Brandon Roten, is my personal favorite as he talks about his viral teweets and what it takes to manage that. I loved this interview personally.
Other than that, if you are interested in marketing, or branding, this podcast brings a lot of really good strategies on the table. For example, so many different marketing strategies including snapchat, Tasty videos, and choosing your niche
If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Key Takeaways * Why Boulder, Colorado is an amazing food entrepreneur place * Why mellenials don’t like “Why mellenials” articles * Why Alex and I love Podcasting * How snap chat is used in the food media space? * Really interesting discussion about Wendy’s social media strategy
Question Summary What is Blue Bear Creative?: We are a creative agency that focuses on millennials in the creative agency
What is the best thing about your job?: The creative work
What is the worst thing about your job?: The admin work
Steps: College at CU Boulder, various job and internships at Qudoba, worked at restaurants in college, went into Finance, did Finance in startups, met cofounder and their skills aligned
How do millennials like to be marketed?: They don’t like to be in a statistic. Example: Pepsi Ad
Why Did you Make A Podcast?: To capture knowledge in how to make us better than our job
How has podcasting benefitted you and your brand?: Personally, it’s shown me how to be successful and I get to see different marketing strategies
How do you usually contact guests?: We reach out to brands that are really cool (I use linkedin)
What do you think makes a great interview podcast?: Being able to spitball and roll with ideas and knowledge in the industry. Have the hosts do their research. I look for tactical information
What Brands are Killing it Right Now?: Justin’s Nut Butter, all of Alex’s guests, Chick-Fil-E, Taco Bell
What Food Technologies are Really Exciting you Right Now?: Messaging and tracking data
Tasty Style Videos
Rogue Wendy’s Account
As a business, what is one thing in the food industry you’d like to know more about?: How a big food company without outside help made it
Favorite Book: Malcom Gladwell’s Blink
Favorite Quote: Man in the Arena
It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat.
Any advice about starting a Creative Agency: Start small. Have a specialty or expertise
What’s next and where can we find you?: Continue to grow. We’re growing.
Other Links Blue Bear Creative Website
Denver Colorado
Boulder is the Silicon Valley of Natural Products
Boulder Chip brand
Expo West
Naturally Boulder
Time Article about Millennials
Fat Burning Man Podcast
Throwing Shade
Audible
Food Marketing Nerds
Denver Convention Center: Blue Bear Statue
Today we have Jonathon Weber on the show, a young professional who works at Herbaland Naturals, a gummy company in Vancouver, Canada.
Jonathon just graduated but he’s worked for so many companies! He also has chef experience, and now he’s a food technologist. This guy is really passionate on what he does. If you are currently in college. Really listen to the part about how he gets internships
Other gems in this episode, is that you learn a little bit about the gummy industry, learn how to hustle in college and do internships for small companies, and Jonathon and I geek out about ethnic food which includes talking about Dominican food, Banh Mi sandwiches, monte cristo sandwiches, and my spring fling, gochujang
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
Key Takeaways - Why Jonathon changed his route in food science
- How Jonathon got 3 internships while in college
- Jonathon and my talk about ideation to commercialization
- Our discussion on a lot of different ethnic food
Question Summary
Pitch Question: I’m a food technologist in the gummy industry
What’s the best thing about your job?: I solve problems
Did you learn about gummies in school?: No, I learned it at work
Pre-gel
How would you tell a freshman how to make gummies?: It’s simple: a matrix, a sugar and water. Everything else can alter it like pH or other sugars can change it
When finding these internships, how did you find them?: I had to cold call them and ask to join, and asked to grow together
Most Important Skill Do You Need For you Job?: Organic Chemistry and people skills
What Would Be Your Dream Job title?: Culinary Cowboys
What do you look for most in a job?: Room for growth, is there support? Are they open minded? Small Companies are cool because you wear so many different hats
Food Trends and Technology: Plant based everything
Biggest challenge the food industry has to face?: The food we’re making is sustainable
Who inspired you to get into food?: My mother
Favorite meal from my mom: Braised beef and beans (recipe here)
Favorite Book: The Count of Monte Cristo
Favorite Quote: Keep growing, exploring, have fun, learn something new every day, and above all, be yourself
Favorite Kitchen Knife: My mercer
Tips for sharpening knives: practice. Use a sharpening stone
Favorite Food: Banh Mi
Weird stuff in Banh Mi
Any advice to get into the food industry: Work hard, never give up, be active, network, try new things, taste everything
If you were to tell one thing about your freshman self, what would it be?: follow your instincts, ask more questions, spend more time with professors, and you have to be having fun
Other Links Soda Scientist Haley Richardson
Niagara College culinary and food technology
Culinary Scientists
Provisions Food Company Savory Cookies and Condiments
Black River Juice Co – Ontario
Ideation to Commercilization
Pea protein gummy
Plant based burger that bleeds
Plant based fried chicken
Monte Cristo
Knife sharpening stone
Vancouver
Hoisin Sauce
Gochujang
Siracha
I am so excited to have Sapna Thottahil join me today.
Sapna has an amazing background. From her early days in food waste to her fullbright scholarship Indian Organic Farming, Sapna is very passionate on the current issues in food that are just starting to get our attention.
With a good heart, she now has a job as a Supply Chain Specialist at School Food Focus where she manages the supply chain for all ingredients that goes to feed schools in California.
So not only do we discuss one of the most important (yet not well talked about) careers in the food industry, but we also get into a lot of other really cool things such as whether to buy local, or fair trade, the cool things happening in the school food space, and an excellent tip on how to make your own vanilla extract.
hat’s the end of the show everyone, if you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
About Sapna This excerpt was copied from her website
Sapna E. Thottathil, PhD is a first generation Indian American and the author of India’s Organic Farming Revolution: What it Means for Our Global Food System. She is passionate about finding solutions to global health and environmental problems and has over 10 years of experience in international development, environmental resource management, and food and agriculture.
Sapna is currently a Supply Chain Specialist at School Food Focus, where she develops opportunities with food companies interested in supplying better K-12 public school food.
She has worked on environmental policy and climate change for multiple organizations, including the Environmental Protection Agency and Health Care Without Harm, and has contributed to several articles on sustainable meat procurement, featured in Civil Eats and the American Journal of Public Health.
She earned her BA from the University of Chicago, where she was awarded the Udall Scholarship for environmental leadership, before going on to receive an MSc from Oxford University and a PhD in Geography from the University of California at Berkeley, where she was the recipient of a Fulbright fellowship. She currently sits on the Board of Pesticide Action Network, serves as a Council Member for Oakland Food Policy Council, is on the National Advisory Council for the Women, Food and Agriculture Network, and is a Health Equity Expert with the Center for Global Policy Solutions.
In her spare time, she enjoys cooking, gardening, hiking, identifying wildflowers and birds, and relearning how to play the piano. She is also working on another book.
Sapna lives in Oakland, California with her husband and son.
Key Takeaways * What Supply Chain does * Our discussion on buying local versus buying fair trade * Why cafeterias are starting to cook raw chicken * Sapna’s top 3 spices
Question Summary What is your definition of Supply Chain?: Logistics between production and consumption
Do you buy fair trade or local?: Farmers all around need our support
Steps to get to where you are today: Office of Solid Waste to Oxford University in England, UC Berkeley PhD, Fullbright Scholarship to India, published a book, School food procurement
What Claims do you look for on School Food Focus: Healthy ingredients, ingredient guide is posted on school food focus
What should young people be doing for their job?: Never stop learning
What unusual class did you take to help you at your job?: Science and Environmental Issues
My Food Job Rocks: I work for a mission focused organization with people who want to change the world
Food Trends and Technology: Cafeterias are buying raw chicken and cooking it in house. Transparency in food
Challenges in the Food Industry: Food Waste and ironically people are hungry. Supply Chain is full of inefficiencies
Who is doing a good job fixing this?: Plant based food companies
How do you get on Non-Profit Boards?: It’s like applying for a job. Networking and know the right people
Who Inspired You to get into food?: Consumers and my mother
Favorite Kitchen Item: Spices. Spice Cabinet
Top 3 Spices: Coriander, basil, vanilla
Vanilla extract tip: Cheap vodka, great vanilla beans
Any advice for anyone going into the food industry: Read on the sector, Check out these really cool podcasts (MFJR), Network,
What’s next?: Sapna is making a new book
Sapna kerala at wordpress.com
Other Links School Food Focus
Raw Materials
Distributors
Pesticide Action Network
Food Miles
Fair Trade
Cal Poly Chocolates
Value-added goods
Kerala India
Southern Indian Cuisine
Civil Eats
Comfood
In this episode we have Dan Follese, the owner of Follese Culinary Consulting, where he goes to clients with the latest trends and brings new innovative concepts to life.
Dan’s main clients are fast food companies and we go through a lot of talk about how he views new trends and his opinion on certain fast food restaurants. For example: a debate on which is better: taco bell or Chipotle.
But this is a really fun episode. Dan is a wealth of knowledge and we talk about amazing resources to make you more innovative. For example, he’s told me research programs I’ve never thought of, how to communicate better as a food science person, and just his experiences as a chef, food photographer, and consultant were really a treat to hear.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com
About Dan With nearly 30 years in the business of preparing food, Chef Dan has forged his own path to create a robust background unlike any others. Chef Dan brings vision of collaboration, innovation and on trend concepts steeped in classic culinary ideology that will make your consumers crave more. An extremely motivated and detail-oriented culinary professional with diverse and progressive experience in multiple environments. Chef Dan has prepared white cloth gourmet meals for celebrities, appearances on “Best of Wine & Food” TV Food Network, collaborates alongside food scientists, converts recipes to formulas for mass production, leads nationwide food trend tours, directly supports onsite sales & has created some of today’s biggest LTO’s. Having worked directly with some of the largest food manufacturers he understands the necessities in food production. A Minnesota native Chef Dan has worked and traveled his way around the globe. Spending nearly thirty years in South Florida where he met his wife. They have settled down for the simple life of Green Bay, Wisconsin where they raise their family. Chef Dan’s passion for food and beverage will translate into your Gold Standard of success
Key Takeaways - The Big 3 Fast food empires
- Olive Garden used to make their own pasta
- Why we need Cheese Experts
- The sad story about people stealing steaks in restaurants
- Dan’s opinion on taco’s à Taco Bell versus Chipotle
Question Summary What do you tell them in a sentence or less: I create concepts out of food products for mass or restaurant chains. I work for all sorts of companies including start ups and kitchen manufacturers
Background: Chef, Johnson and Wales, Food Styling and Photography
How long did you get into full-time consulting?: Most people in the culinary field don’t know about commercialization. Culinary schools are now teaching food science
How to Start Consulting: Answer good basic, culinary trade information
Most food has already existed, but you have to evaluate how the customer will react to it
What should young people do to be good at their job?: You have to do what you love
Why are restaurant fail rates so high?: The dream and glamour can go to your head
Staff steal steaks from restaurants all the time
My Food Job Rocks: I get to experiment with new food ideas and implement them to large companies
How to Find and implement new trends:
Look at local markets
See the hottest restaurants on yelp and see what they do
More importantly, what appeals to me?
How to train sales people on new products: Demonstrate the simplicity of the product. The top 3 items comparing why it’s different, very basic applications
Most Food Scientists don’t want to be customer facing
Food Trends and Technology: Health and Wellness: Gluten-Free
Biggest Challenge the Food Industry has to face: Food Safety
One thing in the food industry you’d like to know about?: Food Science!; Cannabis in the Food Industry
Inspired to Get into Food: A Restaurant Job in high school
How do you get promoted?: Be someone to show up for any task asked for them. The spirit.
Favorite Book: Le Repertoire De La Cuisine
Favorite Quote: If there's time to lean there’s time to clean
Favorite Food: My wife says pizza but I say Chimichanga
Taco Bell vs Chipotle
Any advice for anyone in the food industry?: Love food
What’s Next? Where can we find you?: Trade Shows
Expo West
IFT17
I go and represent customers
Kitchen Aid stand mixer
Data-Central
Technomics
Mintel
Smoked Gouda
Arby’s Smoked Gouda special
Snacking Innovation Summit – Food Navigator
McDonalds
Burger King
Wendy’s
Big Mac into 3 different version
Culinology
Cargill
American Cheese
Jackfruit
Sunflower Seeds and Butter
Pea Protein
Whey protein
Naked Chicken Chalupa
It was an honor interviewing Susie Wyshak, author of Good Food Great Business as she shows us so many useful tips on how to start a food business and how to write a book.
I actually was able to meet Susie for a brief time during my trip to the Fancy Food Show, which we talk about during the episode. She even signed my copy of Good Food Great Business and you can see it in the show notes.
If you haven’t read the book and you are looking to start a food business, I highly suggest this one. It’s so good! From personal experience, I found the resources so valuable, the format really easy to follow, and the examples are superb.
Other little gems in this episode includes great tips and tribulations of writing a book, me showing off my food science knowledge, and Susie’s thoughts on robots in the future.
About Susie Susie Wyshak is the author of Good Food, Great Business: How to Take Your Artisan Food Concept From Idea to Marketplace and Chocolate Chip Cookie School, for kids. She blogs about trends at FoodStarter.com and offers strategy and naming services to sustainable food entrepreneurs, local food shops and other small businesses. Key Takeaways * Why Susie’s book is amazing * Why she decided to make a book and some tips on doing it * What Susie thinks of robots * Adam talks about food science and inulin
Question Summary Educational Background: MBA in Marketing
Tips on writing a book
How did you contact people for info?: I just asked them! But I had a strong network
Do you think the industry is small?: Yes, but it’s just like any industry
What is the hardest thing about writing a book?: Books are linear and writing about a non-linear process is very challenging
How long did it take you to write the book?: Always had the idea, met Chronicle books the following year, then took a couple years.
Having deadlines will get you to focus. It’s like doing a Marathon. Be flexible and not be frustrated.Edits were mainly about Clarifying and explaining things. Thanks to her publisher
What has been the benefit of publishing the book?: I can do what I wanted and work who I wanted to work with
What would you eat for a month straight?: Lebanese Grape leaves stuffed with rice and lamb
Do you have any advice for writing a book: Read a book about writing books
My Food Job Rocks: I can help people and I have a community
Food Trends and Technology: Single serving on-the-go foods
What do you feel nailed single-serve foods?: That’s It – 2 piece fruits
Biggest challenge in the food industry: immigration and food waste
Susie’s thought on robots: It’s complicated and conflicting. We need to think through it.
What’s one thing in the food industry would you like to know more about?: food processing
Who inspired you to get into food?: An appreciation to small farmers
Favorite Book: Harold McGee On Food and Cooking
What would you eat for a month straight?: Lebanese Grape leaves stuffed with rice and lamb
Do you have any advice for writing a book: Read a book about writing books
What’s Next?: A new book about a grocery store, going to the Natural Products Expo
Where can we find you?: Susie@foodstarter.com
What other food shows do you recommend?
Fancy Food Show – Winter Summer
New Hope Natural Products Expo – LA and Baltimore
Candy Association
Specialty Coffee Association
Other Links Fancy Food Show
Hummus Stir – Top food pick
Portable coffee tablet – tierra nueva
Good Food Great Business
Foodzie – Marketplace for Artisan food
Pierto’s Principle: 80 / 20 rule
Foodstarter.com – Susie’s own website
New Amazon Store
Meal Kits
Chipotle
Chicory Root - Inulin
Food Safety Modernization Act
The Joy of Cooking
Alice Medrich
Baking with Julia
Scissors that have two knife blades
Microplane Zester
Coffee Grinder
Spice Grinder
We have a great guest today as Tiffany Tong, Strategic Initiatives lead at Canada’s Smartest Kitchen, enters the scene and brings with her an amazing story about doing what you should do, versus doing what you want to do.
See, Tiffany didn’t start in food. Not for a long time. She was actually in the ever stable and lucrative oil and gas industry. Her switch to food seemed easy on paper, but as we dive deeper in the interview, you realize that the journey had its challenges. I really appreciate Tiffany for sharing her story, and along with that, we talk a lot about how to strategize your company’s target clients, how to apprentice for a celebrity chef, and some really cool food jobs we found on the internet. Like… Chief Adventure Officer
About Tiffany An insatiable learner, Tiffany's background ranges from supply chain management and organizational change management in the oil and gas industry to food media. To compliment her Bachelor of Commerce in Business Process Management, Tiffany received a Culinary Arts diploma from the Northern Alberta Institute of Technology. As the Food Media Developer for one of Canada's best-known chefs, she managed the production of two cookbooks, including the recipe development. As the newest member of the Canada's Smartest Kitchen team, Tiffany brings a unique blend of business and culinary experience combined with creativity and energy.
About Canada's Smartest Kitchen For food companies of all sizes, Canada’s Smartest Kitchen’s team of chefs and scientists develop customized solutions to create better tasting food products tested by consumers. Their proprietary SMART Advantage Process for food product development supports startups and multinationals alike with a customizable suite of services that can inject value at any stage in a product’s pathway to market.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com
That’s the end of the show everyone, if you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Key Takeaways * How Tiffany rebranded the company and found out their 4 major client bases * How volunteering landed her a gig with a celebrity chef * Tiffany’s great resources for food tech and food jobs
Question Summary One Sentence or less: I have a very fancy title Title: Strategic Initiatives Lead at Canada’s Smartest Kitchen
How do people visit you?: Referrals, website
What does a Strategic Lead do?: Big ticket items such as funding applications, rebranding, service line extensions and expansions
Seafood companies
Functional Foods
Innovative Ingredient Suppliers
Artisan Producers
Career Timeline: Business Bachelors of Commerce at University of Calgary, to Supply Chain Oil and Gas, then organizational change management Northern Alberta Institute of Technology, to culinary arts, Moved to the Island to apprentice with Chef Michael Smith as a food media developer,
How did you apprentice with Chef Michael Smith?: I found a post on the internet. And I volunteered at a trade show with a TV personality.
Most Important Skill for your job?: Adaptability. There is something new every day
How do you become more adaptable?: The ability to be ok with not knowing. Be ok with the uncomfortable and come in with a fresh set of eyes. Worst Thing You’ve Tasted In Your Job: Bugs
Best Thing You’ve Tasted In Your Job: Prime Rib Dream Job Title: Not really a job title, but opportunities.
What Do You Think Makes a Good Job?: Good learning opportunity and to be involved in everything Food Technologies: Food and Future Collab
Biggest Challenge: Our Food System
Who Inspired you to get into food?: I’ve always loved food. The people who supported me were my parents and partner
Favorite Quote: Henry David Thoreau Quotes. If you have built castles in the air, your work need not be lost; that is where they should be. Now put the foundations under them.
What does that mean to you?: Dream big
Favorite Food: Japanese food, Chinese food, Pizza, Bahn Mi
Advice for anyone in your field?: Taste everything, do it with an open mind
If you were to tell yourself something in the past: Trust your gut. The right thing to do versus what you love to do
Other Links Bluechip – big clients
Good Food Jobs Website
Chief Adventure Officer
Omnivore's Dilemma
Mike Lee – Future Earth
3 sisters Corn, Squash, Beans
Pulses
Louis Edmond is an extremely inspiring fellow. He has loved food his whole life and decided to be a chef, until he realized that the chef isn’t the most stable job in the world. Then he dived into the world of food science in his final semester. Though he didn’t get a food science job, he worked darn hard until 6 years later, he applied for his masters, and now works as a food technologist at Advanced Pierre Foods.
Louis’ strength is the ability to tell quite inspiring stories and he really loosens up in the final minutes of the interview, where he reminisces about his amazing week in culinary camp in high school.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com
If you like what you heard, like us on facebook or set a review on itunes. It helps wonders. If you have any questions or suggestions on how to improve the podcast, don’t be afraid to email me at podcast@myfoodjobrocks.com
Key Takeaways * How Louis found out about Food Science and kept chasing it * Our discussion on a focus on customer relationship when it comes to product development * Why we love innovation * A discussion on Cardemum and Star Anise
Question Summary One Sentence or less: I create and develop new products for food manufacturers
Where will we find the food you make?: Lots of store brands, fast fixin’s brands
Favorite Thing About Your Job: I’m still learning about meat processing and I love learning
Can You Describe The Steps of Your Career?: Culinary School, Had a food product development class in his final semester, looked into R+D Chef, Movie Set Catering Work. Hospital, Graduate School University of Georgia, Internship at McCormick,
New Orleans
What is the most important skill for your job?: Foodservice mindset: how is it going to be handled, used and consumed? Who is that person? Think of who the end-user is
My goal: Is to develop the next biggest trend
Dream Job: To be an executive
What do you look for most in a job?: Innovation and the ability to grow and develop
Examples: McCormick
Food Technology: Plant based meats; Ethnic food backgrounds such as India
Biggest Challenge the Food Industry has to face: How to transition from simple and clean to process
Who is doing the best job advocating this?: Panera
Who inspired you to get into food?: My Grandmother. A Culinary Camp in Georgia.
Bombshell quote: If you can do anything, every day, all day for free, what would it be?
Quote: Be the change you want to see in the world; Teach a man how to fish, he’ll learn how to fish forever
Book: The Aladdin Factor. “I don’t have a problem asking because I already don’t have it”. Mindset by Carol Dweck
Favorite Food: Bayona (New Orleans) – Smoked Duck and Cashew and Pepper Jelly Sandwich and Shrimp
Susan Spicer
If You were to tell your freshmen self something, what would it be?: Be more patient in going after your goals. Great things have developed with patience.
Other Links Research Chef
Advanced Pierre Foods – Meat Division
Fried Chicken Nugget Process
Ketogenic diet
Fancy Food Show in San Francisco
Cardamom
Sriracha
Gochujang
Best Thing I Ever Ate
Today we have Julie Bernarski, Founder and President of the Healthy Crunch Company
Julie’s company makes an amazing Kale Chip product and she was so nice she sent me a whole box of it!
In my opinion, these are the biggest, most satisfying kale chips I’ve ever eaten. The flavors are crazy innovative and the kale is a nice, dark green.
Though we talk a lot about the product on the podcast, I feel the best takeaway advice for this product is specifically helpful if you are thinking of starting a product based business. Though the best giveaway is to love your product, also love your competitor’s products. And the more research you do with your competitors, the more of an advantage you have.
Other than that, Julie does an amazing job talking about how to Network and she lists all of the associations she’s a part of. Most of these associations are women leadership and food related. And this is an important piece of advice: that you should specialize where you network.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com
Key Takeaways * The secret ingredient to great food * How you can improve an existing brand with your own vision * How a great team means everything * Why Julie’s team go to yoga conferences * Healthy Crunch is focused on food safety
Question Summary Product: Artisan Kale Chips, Free of all major allergens
Tagline:Free of everything you don’t want, full of everything you do want
Steps in her career: Registered Dietitican to Unilever doing Regulatory (food claims, formulations) to Culinary School at New York City, worked in different restaurants, went to Toronto and wanted to start her own food business. Julie started small, and gathered interest fast
Best ways to network: Be a go getter and be confident on your product. Know your product and don’t be shy. Go to food industry events
Women in food industry management
Canadian women in food
Home Economist Association
Also: Always carry samples, live and breathe this, you give your sample to everyone and eventually it connects
Why you should buy Julie’s kale chips: Big, crunchy, and school safe
Marketing strategy: Marketing team, has amazing promotional material
Most powerful marketing tool: Instagram and trade shows (demos). You get to talk with the customer
Trade Shows in Canada: Gourmet Food and Wine Show
Why Does Your Food Job Rock?: I do so many things every day. From marketing, to production, to trade shows to convincing buyers to buy my stuff
Food Trends You’re Excited About: Getting rid of all major allergens. There’s a whole row in a grocery store that’s free of all major allergens
What’s the biggest thing the food industry has to face?: Food costs are going up
What is one thing you’d like to know more about?: How to scale up and be efficient
Who inspired you to get into food?: My parents. They worked hard. Jamie Oliver too. Julie would like to work with him
Favorite Book: I collect cookbooks all over the world
Favorite Kitchen Tool: Plastic Cutting Boards
One Meal to Eat for a Month Straight: A nice, roasted salmon
Salmon Skin
Advice for starting your own food company: Do your research. Know your category inside and out. Make a document of every kale chip in the world.
Advice for researching: Google. Go talk to retail stores and trade shows. Talk, talk talk!
What’s Next?: 2 new flavors (cucumber dill, mango jalapeno), launching into the US Spring 2017
Email: hello@healthycrunch.com healthycrunch.com
Other Links Sunflower seeds (no allergen)
Culinary School at New York City Natural Gourmet Institute
Coconut Curry
Loblaws
Nitrogen Flush
Some housekeeping items before we get into this episode.
We will be going back to one episode a week starting at episode 61 to focus more time on website improvements and writing. I was fortunate to have a young food science student named Veronica Hislop reach out to me. Working together, we collaborated to make a sort of flavor article series. Check out Flavor Investigator Veronica Hislop dive into the very mysterious world of flavors, which if you are in industry, this might be beneficial for you.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com
Transcript Today we are going to dive into the topic about switching jobs.
We as young people are in a weird situation when the topic of changing jobs pops up. Especially when you have career job and you want to switch to another career job. This is mainly because well, the people who give advice to you about switching jobs lived in a world of pensions and loyalty. Is loyalty dead in the corporate world? I’d say yes, but that’s my opinion.
I’ve helped a couple of friends walk though this transition and they talk about the questions like “people are going to see me as a job hopper” “
The best part is, I’ve done this exact same thing! I switched jobs and so have so many of our guests! Andrea Zeng, Tiffany Lau, Jocelyn Ngo, Kimber Lew to name a few. In fact, the people I mentioned had less than or around 2 years’ experience before they hopped to a different job.
So in this episode, I am going to walk through my experience in switching jobs in a lot more detail than what I’ve done before. Hopefully, I’ll be able to relieve some stress if you’re deciding to jump ship.
My first job was at a granola bar factory. Then it made dog food, then it made fruit bars and then it didn’t. I don’t know what they do now.
In hindsight, the job was really tough but it solidified my work ethic and skill set.
The job paid very well and I learned a ton. With the amount of overtime I was working, I made a lot of money!
But overtime comes at a cost. It usually means no social life, or you’re too tired to do anything.
So why did I leave? A combination of things. For one, the job I applied to while working was my dream job. Something I wanted in college. Also, I really didn’t like waking up at 4:30 am and working 10 hour shifts. I think a big part (in hindsight) was my manager.
Probably the tipping point was when I disobeyed my manager and left on a vacation I had planned. It was just a day, but things didn’t go very well.
When I came back, I was taken into the office with the HR Manager and well, we had a talk. Basically, I was assigned to something called a Performance Improvement Program which is the scariest thing on earth. Basically, you have 30 days of constant monitoring to shape up or get let go.
According to the internet, the chance of actually getting fired from this is high. Some even say it’s a death sentence and you’re just biding time. So I looked for new jobs.
I won’t get into too much detail about this, but I was able to change my mindset about work and became more positive and listened to criticism. Overall, I completed the Pip program and got a bonus. Nice. However, this also showed a giant red flag: that loyalty is dead.
During my exit interview, I deduced that the PIP was basically made to figure out what the heck I was doing at this job. No one really knew my role so I didn’t do much. Once the PIP was in place, they gave me more supervisor duties with none of the credit. And that was red flag number two.
Every time I had a bad day, like managing an entire factory line by myself (even the maintenance program) or clean 100 gallons of hot syrup in a 90 degree room, I looked up jobs and just kept searching.
People were also leaving (or wanted to leave) left and right. Work got increasingly frustrating because people had their heads up their butts. But now I’m just ranting. Red flag number 3
So I hustled a bit harder. I applied to more jobs even out of state and started to volunteer at a local artisan food shop to see if I can potentially start something (I actually sold spices there for a while)
Eventually, I got a call from my current company. However, my first phone interview with my now-current manager went horribly wrong.
So I pioneered the dog biscuit line with like, 2 people. Oh, and if someone went to the dog food line, they couldn’t go back to the granola bar line., that includes Maintenance. So when something goes wrong, maintenance was very hard to reach and convince to go there. And of course, something goes wrong.
Let’s see, I came in at 4:30 am today and my phone interview was at 4pm. I thought I could make it right? Well, murphy’s law sliced through me and I had to stay for 14 hours fixing that line with minimal help.
I had to reschedule the phone interview. Luckily, my current manager had experience with factory work so he sympathized with me and that might have also been another reason why I got the job. More on that later.
Either way, I wanted to cry that night. It was one of those days that you hated your job and wanted to run away forever. Luckily, I haven’t had one of those days in a long time.
It took about 2 months to filter through the interview process with Isagenix due to a couple of schedule conflicts on both our ends. It felt like years. I was actually in a business trip learning how to make crackers when I got the job offer. My old company was investing heavily in me to lead a new line and sent me to trainings and factory work to become a master of crackers.
So this is the dilemma: the company is investing so heavily in me that means I should stay? It’s a good rational, and a debate I had with my mentors.
The two roads were both very promising when you look at it in a bird’s eye view. I am not sure what was the biggest reason I decided to accept Isagenix. I would be sacrificing a higher pay, and a specialized skill in return for a stable office job and not much traveling (so they say as I’m writing this on a plane in Montreal).
Then I remembered the red flags and how I got that Performance Improvement Plan… as I said before kids, loyalty is dead.
After accepting the job offer, I had to wait 2 weeks back in Phoenix to get all of the paperwork scanned so I was am legitimate person. Being at my old company was brutally slow and I’ve noticed some hostility on the R+D end and the production end building up. Well, just gave me more reason to leave. After a hostile email from the head of R+D, the HR lady wanted to talk to me on how that was inappropriate of her and then I said I was leaving.
There was no counter offer, but my quality manager friend told me she was pretty upset. In fact, there were about 5 people who left in a two month span so the Phoenix plant has started to show its scars.
During the exit interview (where you need to be brutally honest on why the company sucks… which I didn’t do) I really just said that I wanted to develop products and she realized that too. However, we did have a long discussion on my manager (who apparently got fired).
My quality manager best friend congratulated me and so did some other people. The manager I worked under said maybe two words to me, and that was mainly business related. Most of the people who didn’t like me were like this.
And so after that, I bought like, 50 boxes of delicious factory cookies and went to San Luis Obispo for some weird reason.
I started my new job next week and in hindsight, I should have waited longer and enjoyed a nice vacation but I was actually excited to start my job!
I worked in Leclerc for about 1 and a half years and now it’s about 1 and a half years in isagenix. I can tell you this: I have never had a bad day at work working here. If I ever did have a bad day, I think of the worst day at the factory and shrug and smile. The hours are nice, the coworkers are very friendly and the opportunity to advance is a lot easier than in my old job.
I get to create great products and have freedom own hat to develop. I get to travel to conferences, factories, and trainings all over North America to learn how to be a better food scientist. I absolutely love it.
This was the best decision I’ve ever made.
Overall, the biggest source of advice I’ve gotten was from a combination of mentors and my dad. It’s your life, you need to realize that your whole life is NOT about the company. It’s about you.
If you get a job offer to a new company, it’s hard to embrace the change but of everyone I’ve talked to about changing jobs, it’s been worth it.
For me, changing jobs allowed me to have a much better work life balance. I also travel to really cool places and eat really good food while I’m there. The dense amount of experience I got form manufacturing gave me a useful perspective and I was able to use the skills from my previous job to become an awesome product developer.
Will Isagenix drop me? Possibly. There have been instances where I’ve messed up but the great thing about companies like Isagenix is that they have buffer money. But company loyalty still doesn’t mean anything to me. I am very grateful Isagenix has given me the opportunity to grow as a food scientist which is why I am loyal to them but I have to prepare myself. Why do you think I have this podcast?
So after this long story, I hope I can answer some questions in regards to people worrying about jumping ship on your current job. This is exactly the same ordeal I went through so in hope this helps.
Leaving with less than 2 years of experience will ruin my resume
Most HR ladies will say to stay at a company for at least 2 years. I think it’s ideal, but sometimes opportunity needs to be grabbed right away.
Tiffany Lau had the same situation when she worked for Safeway Production. It was brutal! So brutal that she quit and it was the best thing in her life.
Another thing I really want to emphasize is the importance of a tough job. Manufacturing for instance sucks. The hours are long, the people are not the brightest and you barely get free food. In exchange, you make a lot of money and become extremely valuable in the industry if you stick with it.
You should congratulate yourself for sticking with manufacturing for at least 1 year and from what I’ve been seeing, 1 year might be all you need to jump from manufacturing to Research and Development because the skillset in manufacturing is just so valuable in R and D.
So 2 years is nice, but you will know when enough is enough. If that is 1 year or 1 month, then just leave. But be smart about it, and don’t do it often.
I work with a popular person in the industry and he will defame me
We say the food industry is big, but it’s also small. People know people, yes. But that doesn’t really mean anything.
There are many factors for you not to worry about this. There’s the good way, or the bad way.
Overall, it’s really dumb, especially early in your career, to burn bridges.
What I’m saying is that try to leave your company with modesty, take your 2 weeks notice and leave a great impression on everyone. Though leaving my current job after investing maybe $5000 dollars into making me a cracker expert might have been a big F you, I made more friends than enemies in Leclerc. I think.
But when you move companies, you have to look at bigger things. If I moved from being a product developer at a whey protein company to McDonalds corporate, will people really notice who I am?
You are young, at this stage, you should not niche down. Niching down, or focusing on one very specific product (like protein bars) is for consultants and professors. Even if you know someone from that niche, it’s so easy to just hop on to something similar and increase your skill set.
You can also evaluate your brunt bridge on how him as a connection will ruin you or not.
For example, my manger worked in a spring factory. Ok right off the bat, there is a less than 1% chance I will meet him at a corporate health and wellness company.
However this has hurt me in the past as well. After I joined, I asked my old company if they wanted to make our bars. I got some cold answers…
Overall, one person will not ruin your career unless they’re like Alton Brown or something. What I can say is that the best piece of advice I have is to just simply… be better than them.
The company has does so much for me
If you’re asking this question, then you just have to weigh the pros and cons. In most situations, you might actually have the possibility to get a huge step in salary when switching jobs.
There is a huge debate about company loyalty. This is going to sound harsh, but how many years will you put in before it all crumbles down when they fire you, or lay you off, or new management doesn’t like you? Hopefully not long.
Loyalty is important. If your company is sending you to places, or is training you to do something amazing, they are investing a lot in you and does hurt them when you leave. However, the same perspective can work too. If you make the company a million dollars, they can probably drop you because you cost too much.
This is a huge gray area for me, but I hope these drastic scenarios give you some perspective on whether or not you think loyalty is dead.
Should I wait until I don’t have a job to start looking?
No. You are deemed much more valuable when you are employed and your stress level will be a lot less when you apply for jobs while working. My advice for this is to apply for jobs when you have a REALLY BAD day at work.
When I had my bad 14 hour days, I just slumped down, looked at my ugly face when my computer is loading and started typing in food science jobs and went to town.
In most situations, the state of not having money and trying to live will make your job search unsatisfying and potentially desperate. Your chances of ending up in another unsatisfying job is pretty high.
If you get fired, or laid off, or you got so mad, you threw sharp objects at your boss and left, then you are at a different situation.
I would contact your support network (husband or wife, mentor, family, etc) and let them support you emotionally and financially so you can go 100% on finding the next job
If you have none of those worst case scenario? Just send me an email and I’ll see what I can do.
This is a more rhetorical question: What’s better, being in one company for 30 years of 6 companies 5 years each?
This depends on so many things.
Accomplishments and achievements and the ability to transform your company or department will always give you more points than just slapping a year and what you do.
However, I lean more on having working through a diverse array of companies. I think the best example I can give is my current Chief Science Officer. He’s been in several companies but he was able to create a lot of money for the company in the years he’s worked there. In almost 1 billion in value, there’s the reason he’s Chief.
I think if you have the ability to connect the dots between the companies you’ve worked for and see a common thread of success and reproduce it, then you nailed it. It is inevitable that if you plan to climb the corporate ladder, you will be dealing or managing people. Once you realize that people are truly the same in every company (i.e. they just want to feel valued, and know that they matter), then you can make gold.
Today we feature Michael Kalanty, who is a man of many talents. And you learn why that’s the case.
This interview is very well, timeline heavy. You learn step by step and the twists and turns between being an architecture student, chef, pastry chef, bread author, and lastly, consultant. You will learn the key points on how these happen and the catalysts that make Mike what he is today.
What I love in this interview is the twist and turns throughout his life. I really dug in deep on his career path. Questions like Why did he switch into food, why did he decide to write a book, how hard it was to make a book….
And most of all, you’ll learn the best, most tangible advice on how to make good bread.
About Michael Before Michael Kalanty served as Director of Education for the California Culinary Academy (“CCA”) in San Francisco from 1996 to 2000, he’d already built and sold a successful catering business and pastry shop in his native Philadelphia. While developing the artisan bread course for the Baking & Pastry Program at the CCA, he fell under the spell of yeast. He returned to the kitchen and has been teaching, writing, and baking bread ever since.
He wrote his first book, How To Bake Bread: The Five Families of Bread®, in 2009 “because there wasn’t a detailed book for culinary students that was written in a student-friendly style.” The book went on to win the Gourmand Award for Best Bread Book in the World at the Paris Cookbook Fair the following year.
It’s been adapted by hundreds of culinary schools across the country, most notably the Art Institute which has 42 campuses nationwide. It’s been translated into Brazilian Portuguese and is the standard text for professional culinary schools in Brazil.
Michael’s track record in Bakery Innovation dates back to when the field was merely called product development. Many of his formulas for breads, crackers, and cookies can be found on grocery store shelves for clients like Pepperidge Farm and General Mills.
He works with Clean Label initiatives to create healthy food choices that maximize flavor. Google Campus serves one of his gluten-free cookies.
Michael is a certified master taster and licensed sensory panel moderator. He helps food innovation teams work effectively with consumer research to develop flavor and texture profiles that define food brands. As a teaching tool for his clients, he developed the “Aroma & Flavor Wheel for Bread”, for which he holds the copyright.
He speaks often at conferences and seminars. His report on bakery trends, “What Is Up with Bread!”, is a mainstay on event programs for the International Association of Cooking Professionals and the American Culinary Federation.
Michael lives in San Francisco. He’s taught baking courses across the U.S., in France, Italy, Germany, and Brazil. He teaches hands-on classes at the San Francisco Cooking School and several cooking schools in the Bay Area. How To Bake MORE Bread: Modern Breads/Wild Yeast is his second book.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com
Key Takeaways * How Gothic architecture made him fall in love with bread * How hard work and passion is noticeable to chefs * The journey of making a book * How a book can make a great business card
Question Summary One Sentence: I teach people how to bake bread
What’s the most interesting place you’ve taught people to bake bread?: Paris cookbook fair. Mike’s book won 2011’s award: How to Bake Bread
Steps to take to where you are today: Mathematician to Architecture to Chef to Pastry Chef, to Author to Consultant
Did you take any formal education?: No
What age did you switch to food?: 26 or so
What year did you decide to write a book?: 2000. The “end of the world” made him think about his goals in life. One of them was to write a book.
Brazillian Breakfast: Espresso and Asprin
Artisan bakers in the Bay Area
Was it hard to make a book?: It took 10 years for me to make a book. I would never discourage anyone from writing a book because you can learn about yourself.
My Food Job Rocks: I can do a lot of cool projects
New Food Trends and Technologies: Clean Label
Tips on making good bread: Make one recipe for a year. You learn how it behaves differently in different environments
French Country Bread: Pan de Compania
What’s one thing in the food industry you’d like to know more about: Working with Herloom Grains. Grinding grains fresh
Favorite Kitchen Item: My hands
Favorite Book: The World According to Garp
Any Advice for anyone to get into the culinary field: We work hard, we sweat
Where can we find you next?: Going to Boston next.
New book: How to Bake More Bread
Other Links Baking bread in a Dutch Oven
Grocery Store Delivery
Cricket protein Powders
Digital Scale
Brown Rice Syrup
Brown Rice Syrup Powder/Flour
Bean to Bar Chocolate
This was a cool connection. A graduate student from Texas A and M, contacted Katie Lanfranki and Sherrill Cropper. They did a small little interview about the different perspectives between going to graduate school and not going to graduate school. I find this so cool! Not only did people get value from the podcast, but Katie was able to benefit from it as well! I love this! So Katie asked Sherrill to be on the show. Of course, I accepted.
Sherrill holds a PhD in Grain Science in Kansas State. Working in product development, she makes enzyme cocktails that help the baking industry make bread.
I loved talking about Sherrill’s diverse food industry background, such as the internships she did, and we talk a lot about bread. There is also a great amount of career advice such as communicating, critical thinking and networking tips.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com
About Sherrill Sherrill currently is the New Product Development Lab Manager for Lesaffre Yeast Corporation and RedStar Yeast where she develops ingredients for use in bakery applications. She received a Bachelor’s and Master’s degree in Food Science from The Ohio State University where her graduate studies focused on emulsifier and stabilizer functionality in ice cream. She worked as a Food Technologist for Roskam Baking Company before returning back to school to study cereal chemistry and baking at Kansas State University where she received a PhD in Grain Science. Sherrill interned at Nestle, Heinz North America, and Cargill during her undergraduate and graduate studies. She was raised on a dairy farm in Southern Ohio and she spends most of her free time traveling.
Key Takeaways * How Enzymes are made industrially. And what makes an enzyme “GMO” * Sherrill’s amazing knowledge in grains and emulsification * Our Cargill internship experience * The difference between whole wheat and white bread in terms of chemistry
Question Summary What do you tell someone in a sentence or less: I develop ingredients used for industrial applications
Dough conditioners and dough improvers
Official job title: New Product Development Lab manager / Bakery Formulation Specialist
Sherrill develops the blends
Sherrill’s career path: Grew up in Dairy Farm, fell into Ohio State Food Science, Internship with Nestle, Internship with Heinz, Roskam Baking Company, Grain Science PhD at Kansas State, Internship at Cargill in shortning
Why do you like Bakery Science?: Niche, Kansas state is the only place that has grain science
Most Important Skill You Need for Your Job: Critical Thinking
How Do you improve critical thinking?: Ask yourself the question first
Why Does Your Food Job Rock: I get to feed the world
Dream Job Title: Director of Global Food Research
Take something out of any experience
What do you look for most in a job?: I need something challenging
What’s a big challenge you’ve had?: Remembering food law
Most “Exciting” Food Trends: Organic, Clean Label, Non-GMO. We have to pander to the market
Trending in the Bread world: Tortilla, whole wheat, on-the-go, donuts
Whole wheat chemistry: uses big words and tries to use clean label ingredients
Biggest Challenge: Educating consumers. Short content gives people problems
Solution: Just talk to consumer. Share the info
Who inspired you to get into food: My mom directed me to food science because I played with spices as a kid. I do the same with enzymes as well. She has true roots in agriculture
Favorite quote: Jackie Robinson: a life is not important except in the impact it has in other’s lives
What’s your favorite type of food: peanut butter sandwiches and cereal
Any advice to go into your industry?: Network and explore everything. Do the internships and meet people
Networking Tips: Go with a buddy, older people will talk to you because eof the generation gap
What conferences is beneficial to you?: IFT Expo, American Society of Baking, IBIE, Supply Side
If you were to tell your freshman self something, what would it be?: It’s going to be ok.
Other Links Business to Business
Non-GMO enzymes
Clean Label
4H and FFA
Lipids and Emulsification
Cargill’s facility in Plymouth, Minnesota
IFT Documentary
Today we have Jaime Reeves, R and D Manager for Del Monte Foods. Funny story, I think I might have actually met her as an undergraduate. Jaime brings a ton of knowledge as she has developed products for huge companies and well, she has some interesting stories to tell.
Jaime is a high energy, positive woman, and such a huge vat of knowledge. Her child-like enthusiasm is just so refreshing. If you are a food scientist, I highly recommend this interview because she gives such great advice on how to flavor your products, and generally have fun in your job. We also dive deep into education, especially on the topics such as Non-GMO and Clean Label.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dietitians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com
Question Summary One Sentence: I’m a food scientist, but I’m not a chef. But I like cooking! It makes food tastes good and doesn‘t kill you.
What do you do now?: Del Monte Foods – R+D Manager for Broth and Tomato – Collage-in
Career Path: Grew up in Kermin California (Ag area) went to Cal Poly, thought she did nutrition and accidentally ended up in Food Science. Masters in Food Chemistry at Georgia. PHD in UC Davis. Employed in Dallas, Texas, moved to California for Del Monte
Notes on Product Developing:
Football inspired flavors such as Nacho Cheese Doritos and Grilled Meat Flavor
Collaborating with Flavor Houses
Collaborate with all players to develop amazing flavors. They taste what flavors in what time and what magic
Consumer Testing. Sometimes you don’t win your favorite flavor.
My Food Job Rocks: I get to meet the farmer and the food and see all of the process.
What makes a good processing tomato?: A really hearty tomato. No seeds or juice. Have to be super tough
Dream Job Title: The Willy Wonka of Food. Director of an R+D Group
What do you look for in a job?: The people. And tasty products
Broth Processing: Concentrated Chicken Carcasses get sent to the Del Monte plant.
Food Trends and Technology: Brussel Sprouts, pre-shaved Brussel Sprouts; Balsamic Vinegar, Blue Cheese and Fig combo
Biggest Challenge the food industry needs to face: Educating consumers about sound food science. Specifically GMO
Who Inspired you to go into food: My mother. Also, I used to create “magic potions”. She taught me how to be creative.
Favorite Book: The old lady that swallowed a fly
Favorite Food: Life Cereal, but super, super, soggy and then put in the freezer
Any advice in the food industry: It’s a fun industry and it’s small, which feels like a family. Yet so much to explore.
Advice from your freshman year: Join IFTSA earlier. You meet people and learn a lot
Other Links Kraft Foods
Re-man – Put tomato pastes in big totes. Reconstitute to make extra products
Hanford California (has tomatoes)
Food Evolution Movie
Supply Side West
Clean Label
If you give a mouse a cookie
Today’s episode is with Kimber Lew, R and D Coordinator at La Terra Fina. They make quiches and dips.
Kimber is a graduate from UC Davis and is pretty involved in her chapter at Northern California IFT’ section.
The biggest highlight in this interview is Kimber’s experience with research chefs in her previous company. They taught her not only how to cook, but to taste which I think all product developers should know how to do. It sure has helped Kimber progress in her career.
Other than that, we talk a ton about how to get a product to market, awesome food science titles and most importantly, an important discussion about Ramen Noodles.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
About Kimber Lew Kimber Lew is an SF Bay Area native whose path towards the food industry began while watching Alton Brown's Good Eats show on the Food Network. She graduated from UC Davis with a Bachelor's of Science in Food Science, and worked in the research lab of Dr. Charlie Bamforth (aka the Pope of Foam) studying the properties of beer. She ultimately found her passion in product development, and worked at both Valley Fine Foods and La Terra Fina, the latter of which she's been at for over two years. She aspires to make food products that are not only tasty and healthy for consumers, but for the planet as well. She's also an active member of the Northern California section of the Institute of Food Technologists -- currently she serves on the section's Scholarship Committee and writes articles for the section's newsletter, The Hornblower. Outside of work, Kimber is an avid yogi and indoor rock climber, and enjoys cooking and baking for her loved ones when not exploring other ways to procrastinate on folding her clean laundry. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dietitians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com
Key Takeaways * Marketing woes when it comes to communicating with Product Developers * Why Kimber moved away from the brewing industry * How working with research chef made her a better food scientist * A discussion on eggs in ramen
Question Summary What do you tell people what you do for a living?: I’m a food scientist. I’m a product developer.
How do you make products?: Sales and Marketing will give an idea, they will make it and they will internally try it and then bid for buyers
Steps to get to where you are today: Food Science at UC Davis (transfer) --> Brewing interest --> New food product class --> Internship at Valley Fine Foods --> Worked with Research Chefs --> Got a call from La Terra Fina
What’s one skill you think is important in your job: You don’t have to measure your success based on what gets commercialized, you have to base it on what
My Food Job Rocks: I have to talk to every department to succeed
Do Product Developers need to be artistic?: There is an artistic element
Your dream job title: Food Science Extraordinaire, Food Master, Product Ninja
Favorite Food Technology: Salt Reduction Techniques (different types of salts being used, and flavor profiles). Convenient hand held breakfast things
Biggest challenge the food industry needs to face: Sustainability and food shortages. For example, Brewing companies. Bug companies and the perception of eating bugs
Favorite Kitchen Item: Kitchen Aid
Favorite Food: Real authentic Ramen. Sous vide technology for eggs
Any advice on getting in the food industry: Get some culinary experience such as books, classes, mentorship. Try to shadow other sectors in the food industry
What would you tell your freshman self?: You can shadow people for free. The food industry is very receptive. Go join a food science based club.
Other Links See Kimber's Bio
Today I interview my friend and alumni Jocelyn Ngo to the podcast and we get to talking about dreams and ambitions, and the like.
Jocelyn and I go way back. I knew her as a high energy stranger back at freshman orientation! Throughout the years, she was also very involved in Cal Poly, rising in the ranks of the food science clubs, doing product development competitions, even being on IFTSA’s board.
Jocelyn's a hard worker, and a big part of this episode is about dealing with graduate school and work and your social life. If you choose to go that route, it’s not easy, but it will be rewarding.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it.
Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com
Key takeaways * How Pilot Trials can be stressful * How Jocelyn survives doing Graduate School (6 hours) and Working (10 hours) * How external matters can ruin products * Big insight on company culture
Question Summary What do you tell people in a sentence or less?: I’m a food scientist: the chemistry and study of food
What questions are commonly asked when it comes to food science?: GMOs, Organic, What’s this ingredient?
What’s the most interesting day at your job?: Every day is interesting but you have to plan for it.
Describe the Steps It Took To Get To Where You Are Today: Went to Cal Poly --> Food Science Club Activities --> Internship --> Leprino --> Job at R+D --> Chapman Graduate School
Most important skill you need in your job: Perseverance. Pushing through months and months of development.
My food Job Rocks: I get to make a product and see it on the shelves
What would be your dream job?: Starting a non-profit. Or TV host of the show
What do you feel like is the most important to jobs?: Company Culture
Innovative Food Trends and Technology: Packaging and the Environment
Biggest Challenges in the Food Industry we Need to Face: Opposition of uneducated consumers.
Who Inspired you to Get Into Food?: Alton Brown and her family
Favorite Book: The Alchemist
Favorite Kitchen Item: Rubber Spatula
Favorite Food: Mango: Mango Sticky Rice
Any Advice for being in the Food Industry: Networking. Join IFT, working with your suppliers, it’s a small business
What would you tell your freshman self?: Work hard and have fun
Other Links Developing Solutions for Developing Countries
Leprino Foods: Largest Mozzarella Company in the World
Anthony Bourdain
Alton Brown
Andrew Zimmerman
Chobani Flip Cup
Steam Bags
Encapsulated ingredients
Kerry Ingredients
IFTSA
Southern California IFT
Today we ahem, dive in the world of sushi
Kaz works at Breakthrough Sushi, where hosts special classes, caterings, and team building events where he teaches people how to make sushi.
Kaz’ innovative sushi concept is awesome and he really takes the time to teach his guests the art of sushi, and then let them do it, and then let them eat it! I actually crashed in one of his classes at Miele, or Rochelle Boucher’s place in San Francisco! All I can say is, Kaz is very tall!
This episode is all about fish! Seriously, Kaz loves his craft and you’ll learn so many cool things such as what Zen Buddhists eat, how to be a sushi chef in japan, why you should always be on time, and the importance of the blue fin tuna
About Kaz Kaz Matsune is the owner and operator of the Bay Area’s (and possibly North America’s) ONLY team building sushi class experience, Breakthrough Sushi. With two books under his belt and a third in the works, he has become the go to guy in the Bay area for anyone wanting to take sushi classes either privately or as part of a corporate team.
Key Takeaways * Kaz’ unique platform for his sushi course * How Kaz started his business as a Zen Buddhist service at first * Why Bluefin Tuna is so important
Question Summary How Breakthrough Sushi started:
Zen Priest
SF Zen Monastery
Zen Monastery cooking Shojin Ryori (Zen cooking is vegan cooking)
Did you train to be a sushi chef?: Yes, you don’t need a sushi chef certificate in Japan. You learn on the job
Most important skill you can have in your industry: Be punctual. Show up. Time is the most valuable thing in the cooking industry
Another skill: Be clean. Work clean. Have a clean work environment. Clean environment, and clean mind will give you clean food.
My Food Job Rocks: I get to interact with the customer face to face
What Makes Good Sushi?: How much heart you put into food
What Technologies are really exciting you right now?: Freezing and thawing machine, Farm Raised Blue-fin Tuna from Kinki University
Biggest Problem the food industry has to face: We’re eating too much fish like Bluefin tuna. And Eel too
One thing in the food industry you like to know more about: The Why of the Sushi. (Food Science of Sushi?)
Who Inspired you to get into food?: the Galloping Gourmet. He did things out of the ordinary
Favorite Quote: The depth of a relationship is measured by how many meals you’ve shared with a person
Favorite Book: Prune by Gabrielle Hamilton. How she opened the restaurant. Very personal
One meal to eat for a month: Steamed rice, miso soup, and three dishes (like pickles, grilled fish, paste)
Advice on being in your industry: Be honest, kind, sincere
What’s next?: Writing a memoir.
You can find me at: Quora
In this episode, we have Rachel Chetham, the CEO of her own consulting firm, The Foodscape Group. She combines media, policy, and nutritional sciences to make an amazing food communication platform.
This episode is a bit different, one.. because I messed up the audio, Apparently, I had to move my audio equipment halfway through the interview and recording on my end just stopped working! I panicked for about 5 minutes. However, Rachel’s content saved the day. Since Rachel’s answers were so good, I was able to edit in the questions I asked to her
So Rachel’s interview has such amazingly good information. You’ll learn so many things about being a good food communicator. Mainly strategies. For example, what’s the best way to communicate to people about food? Or how can you absorb the right media quickly. She also gives you tips on the best ways to progress through your career.
About Rachel Dr. Rachel Cheatham holds a doctorate in nutritional biochemistry from Tufts University, where she is an adjunct professor of food marketing and communications. She is Founder & CEO of Foodscape Group, a nutrition strategy consultancy designed to help businesses develop and market healthier foods based on global wellness trends and insights. She has been a commercial television producer, Director at the International Food Information Council, and Senior Vice President at Weber Shandwick, a global public relations firm. She is a Professional Member of the Institute of Food Technologists, and member of the American Society of Nutrition and Academy of Nutrition and Dietetics.
Key Takeaways (a lot of good ones this time) * Rachel has TV experience and has helped her a lot in her job. Her soft skills helped her in her consulting company * How Rachel doesn’t have to be the best at nutritional science, but rather be unique * Americans want to be uniquely and exotically healthy * How marketing and actual nutrition are like ying and yang * Why it’s lame to climb up the corporate latter (join a startup!), but you shouldn’t job hop * Why Point of View matters when reading science articles. * Media is everywhere. From newspapers, social media, and conferences * Find a way to line up and skim the sources you find interesting. Read outside of your point of view
Question Summary Career Map: Marketing and PR, Fitness instructor, doctorate in nutrition science, policy in Food Information, consulting company
My Food Job Rocks: I get to chart my own course
How do you get your first client?: The network that you build up over time. Have some patience around the jobs that may lead to a more ideal job and the connects you make can be unexpected
Other Links Tufts University
International Food Information Council – Food Policy and Information
Inherent Nutrition versus Boosted Nutrition
Boosted Nutrition- Fortification
Processes that perverse nutrients
Food Scientists now need to make processed food healthy
Pea Protein
Ripple
Acquisition
Rachel's Media Diet (only some of them)
Food Politics Blog with Mariom Nestle
Center for Science of Public Interest
American Science of Nutrition
Academe of Dietetics
Mind Body Green
Food 52
Fast Company
Business Insider
Recommended Comferences
IBIE (Gluten free workshop)
New Products Conference for prepared foods
Supply Side West
Food Vision USA
Food Matters Live in London
Foodscapegroup.com
Today we dive in the life of food sales and marketing expert, Eric Dunn, who is the director of Marketing and Innovation at Nutrifusion, a patent-pending super fruit and vegetable powder.
Sales and Marketing have always interested me. In college, it wasn't really talked about yet, but if you're in product development, it's half the battle! Sales and Marketing is the lifeblood of a company and paired with a great product, it becomes an unstoppable force. I really enjoyed this interview with Eric because this is a type of job that not many food enthusiasts are aware of.
If you are interested in sales and marketing in the food industry, then Eric does a great job explaining the difference to me. He also talks about where to find the best food news and why packaging is so important in this industry.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
About Eric Eric Dunn is the Director of Marketing at NutriFusion®. He attended Clemson University (Your 2016 National Champions) for his B.S. in Marketing and M.B.A. in innovation. Eric's day-to-day role is to help connect the marketing and sales teams. He works on website updates, social media management, PR, email campaigns, and more to help NutriFusion® reach their customers. Over his past few positions, he found a passion for the food industry and is focused on helping companies develop healthier products that meet new consumer expectations.
NutriFusion® leading innovation in plant-based ingredients for the food, beverage, supplement and pet industries. NutriFusion® developed the GrandFusion® product line to stabilize and concentrate the naturally occurring vitamins and minerals in fruits and vegetables. GrandFusion® enables companies to add natural vitamins without impacting the flavor or texture profile of their products. For example, with the GrandFusion® 12 fruit and vegetable blend, you can deliver 50% daily value of 12 vitamins with only 225 milligrams of powder.
Question Summary One sentence or Less: Help innovative food companies sell and market products
Difference between Marketing and Sales: Sales is more account management to ake the customer happy. Marketing promotes an captures the customer. They work hand in hand.
Sales and marketing is a process: linkedin lead generation, be genuine, visit expos, cater your message to the role (business developer or product developer), go for the long run.
Career path: Clemson Marketing undergrad, unpaid sales position by communicating with food marketers, graduated from Clemson MBA program
Most important skill for Sales and Marketing: Communication and who you communicate with
Food Trends or Technologies: Clean Label, we’re trying to do better
In your opinion, What is Clean Label?: No artificial ingredients, can be Organic and Non-GMO, Premium, Simple ingredients
Are sugar alcohols clean label?: Every consumer might have their own definition of clean label
Biggest challenge the food industry has to face: Food Waste
What in the food industry you’d like to know more about?: the process to improve technical sales
Trifecta of skills: lab, manufacturing, marketing
Who inspired you to get into food?: a blend of multiple perspectives and it excites me
Favorite Book: The Alchemist by Pahlo (by the way, I read it and it’s amazing)
One meal to eat for a month: Macaroni and Cheese in a pot. Annies is great. Hummus. Kirkland has the most affordable hummus tubs
What’s one piece of advice to get to your field?: If you have a food science degree, maybe minor in a business and marketing degree. We need more technical people in marketing
Anything Inspiring: If you’ve come up with a good idea, go and chase it
Other Links IFT16
Pac Expo
Food Dive
Food Navigator
Writing Blogs
Email Campaigns
Nutrifusion
Package insights – eye tracking devices to track package integrity
4 Ps of marketing - The fifth P: Packaging
Using transparent clam shells to find out if people buy if the package is transparent
Clean Eats Franchise
Food Buisness News
How Engineers communicate 9 red lines in green ink
Vivrati Marketing – Marketing and Sales consulting
EPIC foods
Welcome to the My Food Job Rocks Podcast with me, Adam Yee, where we showcase amazing food jobs and interview the passionate people who drive the industry forward and this is episode 51!
We have a special guest for you today. A top scientist at an amazing food company who’s had an amazing journey. He grew up in Nandi, a district in Kenya, went to China for graduate school, and now lives in Germany! Or as he says it, made in Nandi, formed in China and refined in Germany
He’s a pet food scientist in one of the most well-known companies in the world and he really digs home on the importance of the petfood industry. So if you want to at least look into the petfood industry, this interview is for you. Hey, I made petfood at my last job, and that industry makes bank.
This is a long one, a bit dense as well, but Seroni, has a lot to offer in his wisdom. After all, his motto in life is “Just DO it, make mistakes. Learn from them. Recalibrate and move on”.
I apologize in advance for any audio issues. When editing I say a lot of uh-huhs. If that bothers you, let me know by sending a quick email saying “stop innerrupting”
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
About Seronei Seronei Chelulei Cheison is a Kenyan from Nandi County, the source of Kenya’s world-beating long-distance runners. Born to a very poor family, Seronei nearly missed school as he started off as a herdsboy hired by wealthier families than his grandmother with whom he had relocated at the tender age of five. After starting school at the ripe age of nine, he went on to top his class through primary, high school and university. Eventually he went to China for his MSc & PhD graduating Summa cum Laude at China’s premier food school (Jiangnan University).
It was while in China that Prof.Dr. Ulrich Kulozik of the elite German university, Technical University of Munich. Seronei was shortly offered an opportunity to pursue the German Habilitation leading to an award of Venia legendi and certification to examine and supervise PhD candidates as well as teach Food Biotechnology. His passion is protein chemistry and enzyme technology. He was the first African to be awarded the honour by the TU Munich, which qualifies him for full professorship in a German university.
Seronei moved on to Mars Global Petcare, a subsidiary of Mars, Incorporated where he leads Ingredient innovation in the company voted 99 on the Fortune 100 Best Places to Work for (http://fortune.com/best-companies/mars-99/). Seronei also mentors and supervises industrial attachment interns who pursue their research in ingredient innovation. Seronei lives in Germany with his wife Ednah, three children Kiptoo, Cherop and Kipchumba and their two year old male cat, Simba. He is widely published with over 25 peer reviewed papers, one book chapter and several honours including Best Of Mars which he received in 2015.
His motto in life is “Just DO it, make mistakes. Learn from them. Recalibrate and move on”. He says that his Made In Nandi, Moulded In China and Refined In Germany makes him a child of “Three horns”, a cultural confluence that helps him navigate the exciting multicultural environment in a very traditional company like Mars. Seronei invites students to apply for internships at Mars’ many business segments and worldwide network and find out what exciting opportunities there are in the corporate world.
What We Talk About - Difference between Germany Education versus Chinese education: Germany works as a pyramid system. A phd student has about 5 to 10 masters student. Relationship is more formal in Germany
- Seronii speaks 5 language
- A food has to be loved by the owner and the pet
Question Summary My Food Job Rocks: I like it when people buy my products
What is your job title?: Research and Development – Global life Sciences and technology
Any Advice for working in another country?: Always try to speak the language (Senonei speaks 5 languages: Nandi- his mother's language, swahilli, official language,English, Chinese, German). Greatest asset you have in life is being multilingual
Food Trends and Technology: Pet food borrows heavily from the human food segment
One thing you’d like to know about: Epigenetics
Favorite Quote: You are what you eat, if you eat trash you become trash. Food is your medicine
Advice in the industry: Give petfood a shot. You won’t have to eat it
Other Links Mars Inc. Petcare
Wrigley
Cloudy Juice – unfiltered apple juice
www.mars.com go to careers and go to internships
Mars internships – you can travel all over the world
Key Takeaways * How leaders use family as a support network * How to not only innovate, but how to introduce new ideas * Should you incubate or join a mastermind if you choose to start on your own?
Other Links Pina Romolo, CEO from Pico La Cucina
Rohini Dey, Founder from Vermillion
Naz Athina Kallel, CEO from Save Good Food
Crystal MacKay, CEO from Farm and Food Care
Lisa Tse, CEO from Sweet Mandarin
Mike Hewitt, CEO from One Haus
Raf Peeters, CEO from Qcify
Ali Bouzari, CSO from Pilot R+D
Dr. Howard Moskowitz from Mind Genomics
Terra Chips
Dang Foods
Taco Bell
Fancy Food Show
Expo West
Foodgrads
Peas On Moss
Transcript The last ten episodes had a bunch of startups and businesses that are not only innovative, but also are down to earth and realistic. It was amazing to talk to the owners! In this context, we’ll refer any owner, and founder as a CEO, though sometimes this isn’t the case. What I loved about learning from the CEOs was that these people were in a stage where they made something profitable but can also tell us the tangible tips needed to succeed in the food industry.
This episode will take a lot of excerpts from past episodes, such as Pina Romolo, from Picco La Cucina and Rohini Dey from Vermillion as they have also created businesses from the ground up. The last ten episodes brought on a great amount of guests including Naz Athina Kallel from Save Good Food, Crystal MacKay from Farm and Food Care, Lisa Tse from Sweet Mandarin, Mike Hewitt from One Haus and Raf from Qcify. Within these interviews, we see a common thread that hopefully you can dissect in terms of starting something… and executing something.
The word CEO, is fancy and powerful. Those that hold the title know that theya re the ones with the final say in anything that goes. Any initiative they bring will override any other opinion.
Being the Chief requires a special type of person. A person obsessed with science might actually not make a good CEO. Take for example both Dr. Howard Moskowitz and Ali Bouzari. Both are Chief Science Officers and rely on a CEO with a different skill set.
Ali Bouzari’s story on pilot R+D’s role describes this well. A team of three creative food professionals had hired Dana Peck to run their finances. Once they realized how essential she was on the team, they made her CEO. She was CEO because she knew much more about finance, a which is the blood that runs companies, and that her business experience trumped all three of her partners. Her experience with mergers and acquisitions in her past life brought a point that she could get clients and manage them well.
So it’s very important for a CEO to generate money and be a champion of what their company stands for. I think in most situations, a CEO is designed to generate money needed to fund the other arms and legs in the department.
Anyways, I have about 6 core topics that I found beneficial from interviewing these guests and the idea is to distill the information well enough where you can be innovative, supportive, and efficient. Let’s begin
Family Matters
Both Pina and Lisa are in family companies. Pina has her mother do the R and D work, and Lisa collaborates with her sisters. From their interview, you can tell that they are big picture, and that they are risk takers. All of the founders we’ve interviewed are.
Though I don’t want to be biased, being younger, more ambitious, and the most adaptable in your family seems to be the best indicator of being considered a CEO. Some people like the spotlight, or rather, are willing to sacrifice being in the spotlight.
Another side of the coin is Mike Hewitt, who wanted to start his own business because he wanted to spend more time with his family. The chef is life is hard, with 12 hour days and minimum pay, Mike had to decide to change jobs.
They say that an entrepreneur has to sacrifice working 40 hours a day to work 80. But most people who work those hours have their family supporting them, which I think is vital for success.
Whther you work with family or for family, a support network is necessary to succeed. We drive into this a little bit further down, but I want to state it now. The people who you care about are probably your first customers. And like all businesses, it’s important to make your customers happy
Challenging Unfamiliar Concepts and Trends
Naz and Rohini both made concepts that were risky. Naz found opportunity in ugly fruit and Rohini decided to take on ethnic indian cuisine. Both, however, added their own little twist. Naz combined ugly food with technology and created an amazing app that allows her to pick up ugly food and Rohini decided to add a fine dining element to Indian cusine to make Vermillion a hit.
Something I’ve noticed during a lot of lectures on innovation is a specific formula that is quite common. Combining a new concept with an old one and creating a new yet familiar concept. This has been the best way to introduce something really new and pairing it with something old.
A big example of something new with something old is an example I gave about an article about the Fancy Food show.
Terra Chips, who make specialty vegetable chips. I was fortunate to listen to the Financial officer speak and their story was interesting.
Two chefs were working under this superstar chef at a restaurant and the chef started deep frying things like lotus root and putting them on top. Everyone raved about them. However, the two chefs could never be as good as the superstar chef so he started to be better at something else.
They took off and decided to start frying vegetables like lotus root on their own. Soon it became things like orange sweet potatoes, purple potatoes, taro, etc. They started with a bicycle, then an ice cream truck, then finally got a distributor going.
Terra Chips uses the unfamiliar concept of fried root vegetables but sine they serve it in a familiar chip bag
Here’s a twist on it: I was listening to the snacking innovation summit the other day and Dang foods was speaking. He was saying it was thanks to Whole Foods white labeled coconut chips that they were able to be successful. An old entity introduced a new concept and people realized that these coconut chips were there the whole time.
The most important thing to know is that not everyone will like your innovative concept, but there are people who love those things. As many of our CEO guests have said, follow your audience.
From Novice to Expert and when to splitThe basis of any consulting business is to be an expert in your field that is so good, people will pay you directly for your services.
Can the same be said for starting your own business? From what I’ve been researching, it depends.
From who I talked to, most businesses are born out of passion or born out of solving a problem.
So based on our guests, about 3 guests who started their business out of passion are people like Pina, Rohini, Lisa, and Naz
Rohini started with a high paying job in the business consultant industry but she found a gap in Indian cuisine. Because she absolutely loved food, she decided to dive in and conquer the ethnic up-scale dining scene.
Lisa and her sister sold their houses to continue on their family restaurant and took it to the next level. Though they might have had some restaurant experience as children, they took it to the enxt level as adults with a sauce line and cookbook. Sometimes other types of experiences can work.
And Naz’ story is amazing. She started her business after her bout with cancer. Absolutely amazing. She has embraced technology and is solving our food waste problem.
The other 3 guests I want to analyze are people who started something because they could do it better, and that would be Mike Hewitt, Raf Peeters, and Crystal Mackay. These people have actually experience in their field and have used their network to leverage their business.
Mike Hewitt created One Haus with about two years of Human Resource experience. Maybe that’s all you need. However, Mike’s previous experience in the hospitality and restaurant industry gave hi the ability to make One Haus unique.
Raf Peeters has said that Qcify is created based on a need in the market place, but his decade of experience in optics electronics has helped him build a stable and profitable business.
Crystal Mackay has been an educator all her life and from pigs to pretty kuch the whole Canadian food industry, she’s the best at telling stories.
I guess what I’m saying is that, does experience matter? I guess not. I think (as Raf has said), passion matters. You can start something any time you want if you have decades of experience, or none at all.
Innovate!
I’ve written a couple articles about this on linkedin. All CEOs are innovative, either rn product, or process. It’s extremely important to develop this type of mindset as this will not only help you make great products, but also help you develop a mindset to create new products, or let me try and say it in a way you should think of it…. To develop a mindset to solve problems.
Learn How to Look for Solutions
Every day it seems like there are problems. Every second something happens at the white house, there are a bunch of problems. Though those are problems that are a bit harder to solve, it’s important to think of ways to fix them. Just imagine, nothing else. Write it down. Now more than ever, social media shows us so many things wrong with the world. If we just thought of solutions, it would make the world a better place, right?
Ugly food has been a creeping problem recently. Funny enough, we discussed it about 3 years ago in food science class and now we see people doing something about it. Naz was able to see the problem, and not only think of a solution (giving technology for farmers to tell her to pick up excess produce) but also build a business out of it!
I started the podcast the same way. Nicole from Foodgrads wrote an article about a problem, I thought of a solution to use a podcast to interview people about their jobs. It was an idea I was floating around and once I saw that someone else had a problem, I gave her a solution.
People who can analyze problems and figure out solutions are so valuable and those that execute are worth their weight in gold.
So I leave you with a challenge that every time something on the news makes you mad, sit down and write how you would solve it.
Be on the Cutting Edge
Naz mentions “uberification” to gather her ugly fruit around San Diego. Uber is technically a cutting edge industry and anyone who hops on the trend to empower people to share their assets. Podcasts are also cutting edge technically. A lot of big advertisers are looking into podcasts because they’ve noticed the podcast model makes the consumer trust the brand more.
So how can you be on the “cutting edge”? Expos like the Fancy Food Show help, even farmers markets, but also articles like foodbeast and Food Dive show amazing food trends no one has ever heard of. This is hard to realize, but if you are an expert at something, you might actually be on the cutting edge! 99% of the world’s population is probably not as smart as you are in a specific subject.
If I were to boil down my experiences, am I on the cutting edge of my industry? I focus a lot of my time on food. My facebook is full of it, I go eat at trendy restaurants for fun, I work at a private company (more on this below) that does a billion/year so they have innovation to burn, I’m networked with amazing professionals and I always ask my friends “what new technologies are really exciting you right now?”
This is not to brag, but I put a lot of time into food, and to be on the cutting edge, it does take commitment.
CEOs are experts int heir field, and theya re also the tip of the spear when it comes to making innovative postions. In factm I would say the best part about being the head of a company is that you can direct innovation in a way that you want to do. However, it’s very important to realize is that you aren’t the one driving the decisions, it’s your customers.
Make Little Bets
If you read any self-help, startup book, this is a common thread. The point of making little bets is that you have to actually do something for you to be truly innovative. Yes, to actually become the definition of innovative, you actually have to start something!
This might sound scary, but it gets easier the more times you do it. Not only does making little bets make you more creative, but it builds up your confidence and thought process where you can execute great ideas over and over again.
I’ll talk about an example. In the past, I was in a group of product developers. We conceptualize new products. Before, there was old management who would shoot down every possibility because in theory, it sounded dumb, or other political BS. But once we started actually making the product and then doing a sensory test of 20 people, people started to change their minds
Another example I give is from small projects. People are usually overwhelmed with huge goals. For example, starting your own Tech Company, or grocery store, or national soda brand. They think they have to start with a million dollars in capital to succeed. Not really. It takes maybe $500 dollars to make a product, create a label, and start a farmer’s market stand. Good luck!
Should you incubate?
Naz is the only person I’ve intereviewed who went though an incubator. Does that mean you should? A common theme I’ve seen through these leaders is that they have mentors and likeminded people surrounding them.
Incubation is a great tool when it comes to networking but from what I’ve researched, it isn’t 100% necessary. In fact, most businesses that are sorted out are more or less focused on at least having a mentor or 5 and a support network of friends.
Mentors seem to be a vital resource to succeed in life and I’ve had guests on the podcast who are not business owners praise their mentors.
I’ve had a decent amount of mentors, some I’ve paid and some that I’ve earned. Some failed in their ventures, and some say they haven’t failed.
Mentors are hard to choose from, and like any relationship, it might take a while for the relationship to click. You have to be in constant contact with each other, and in most situations, YOU have to be the one to take initiative to contact them.
My advice to finding mentors? You can join start up incubators as a guarantee, but I feel like working hard and publicizing your work is the best way to bring attraction. Not only in side projects like this one, but also in your career.
Sometimes a mentor isn’t necessarily set as a title, but rather the way you communicate. I have weekly office meetings with the Chief Science Officer, he makes room for these meetings because he likes to see me grow. When we talk, he talks about his experiences in the past on how to deal with people, or how he talks about not only the best way to solve the problem, but also why it’s the best way.
The way him and I interact, where he is passing down knowledge to me, and I am receiving and executing. That is mentorship.
A support network is also important. And an incubator can give it to you because there are people in the same boat as you.
Some people throw around the world mastermind, which I fell in love with the idea at first, but then I realized they kind of suck.
I think if set correctly, they can be a huge asset, but I’ve noticed they are only for MLMs and dreamers. Especially for starting something new, goals are really really hard. Accountability is extremely necessary, but surprisingly, you only really need one person.
The most effective way to have a support network is constant yet separate contact with people who love what you do. I’ve found tis to work in the podcast when making certain decisions. I am in constant contact with Nicole Gallace from food grads, Kim Schaub from peas on moss, Katie Lanfranki, and others when it comes to making decisions. I call them, ask for advice, and take it to heart, and execute. They do the same.
What I’m getting at in most cases, it just takes one person to help you get motivated and help you with decisions. 3 is way too many.
So finally, is incubation a good thing? You don’t need it, but you also don’t need to buy a $100 dollar outdoor fireplace, you can build one yourself. If getting the resources for a mentor and support network is too time consuming, then an incubator is a very good option,
The Food Industry is more than being a chef.
After 50 episodes ranging from chefs, product development, food authors, consultants, engineers and recruiters, I can safely say that the food industry is much more than restaurants. Mike really hits this home in his interview. You don’t have to play with food to be part of the food industry. All you have to do is contribute to feeding people. Though we do have the CEOs who have restaurant businesses here, who’d ever thing you can be like Raf and combine technology and quality control!
You can be a manager of a liquor store, or hustling people to buy wheat protein as a broker. If you love actually being involved in quote: feeling the food, that you can get a stable job and become a research chef, or you can be a food scientist.
The food industry has so many different opportunities because as we’ve heard before, everyone has to eat. And you can be just one piece of the puzzle for feeding the world. Whether you help the big companies or carve your own path.
Today I have Raf Peeters who owns his own quality technology company. These guys basically solve problems on the quality control realm of things
Here’s a quick bio on their company
Qcify is a young and dynamic company built by an enthusiastic group of industry experts. For many years our founders have worked closely with food processing companies in the fields of automation and imaging technology.
Our team has bridged the gap between the technological wonders of Silicon Valley and the much needed Quality Control improvements the majority of food processors in the Central Valley and other global food producing areas were waiting for.
Qcify strives to be the leading global innovator, developer and provider of quality inspection solutions that will transform the way our customers and their business partners gather, manage, distribute and communicate quality control information.
By providing digital fingerprints of the produced food, our patented technology (patent pending) and services can be used for quality control, processing line optimization and automation as well as inventory management, among other applications.
Raf’s a pretty awesome dude. We really get into a talk about how technology and food will keep on converging and we’ve only just scratch the surface
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
About Raf Peeters
Raf Peeters is currently Co-Founder and CEO of Qcify Inc, a Silicon Valley technology company that strives to be the leading global innovator, developer and provider of quality inspection solutions that will transform the way their customers and business partners gather, manage, distribute and communicate quality control information. By providing digital fingerprints of the produced food, Qcify's patented technology (patent pending) and services can be used for quality control, processing line optimization and automation as well as inventory management, among other applications.
Raf is also President and CEO of Innova Food Tech, a consulting firm that's active in the food industry and more specifically food processing equipment.
Prior to this he held the position of Area Sales Manager and Director US Operations at Visys from 2007 to 2013. After relocating for the company from Belgium to California he realized an annual sales of >$4M within 2 years. Due to this expansive sales Visys was able to merge with Key Technology, a Nasdaq listed company, in 2013.
Whenever Raf has time he likes to travel and experience other cultures. This year he'll be able to check one more thing of his bucket list: visit 40 countries before his 40th birthday.
Key Takeaways * Why Raf’s technology makes quality more accurate
* How minimum wage will sprout more technology
* Why Raf goes all in in his ventures
Question Summary Steps it took to get to where you are today: Graduated as a electronics engineer, service tech in the food optical industry, joined a young startup, then they got acquired, and they started their own
What makes Qcify unique?: 360 degree vision system (most use 2D). It takes the whole inconsistency out of the equation
What’s the best way to convince someone to use your product?: Take it on the road
Let the product do the talking
My Food Job Rocks: It feels like I’m not working. When you’re really passionate, you can overcome everything
Trends and Technology: There is so much data in the food industry and we’ve just scratched the surface in collecting it. There are a lot of people in the food/tech realm and it will take a while for the winners to show.
What’s one thing you’d like to know more about?: Spend more time traveling and closely follow up on trends on different continents
Who inspired you to get into food?: My parents. Also passionate about passionate people
Favorite Kitchen Item: An Oven
Any Advice on how to start a business?: You have to be passionate about it. Also know what your audience wants, Know the basics, do your homework, and go for it
What’s next?: Expand the company, we’re active in 3 countries. Long term: to keep coming up with new technologies.
Favorite Conferences: International Nut and Dried Fruit Congress, Almond conference in Sacramento, California League of Food Processors,
Other Links Microbiological plate phone app
Vision system
Almonds and Pistachios
Series Imaging – using drones and images to track data
Hampton Creek – They are doing different things
Theranos
I had the opportunity to talk to the amazing Mike Hewitt who runs his own chef recruiting agency. They are Hospitality Recruiters specializing in dining room, culinary and corporate salaried positions.
Mike’s background is kind of cool. He’s worked in the family restaurant, went to culinary school in Switzerland, then moved to the United States for a restaurant job. He then started his own restaurant and then went over to… Human Resources?
He does this for a very valid reason, to take care of his growing family, and that’s something I hope you take away from this episode. Mike still loves food, you can definitely tell. But now he is helping the food industry in a different way by connecting talented people to each other.
His company One Haus is unique as he recruits recruiters that have a strong operational restaurant background so his employees used to work in restaurants. This allows his works to find quality people because they just know what it takes.
Other than this, you’ll leanr a couple of really cool recruiting technologies and the best festivals to go to for … recruiting
I really enjoyed this episode, Mike is an awesome guy and I loved the straightforward advice he gives on how to get a job.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
About Mike Hewitt Principal & Headhunter Mike Hewitt has over twenty years of experience in the hospitality industry, ranging from operations, brand development, human resources, consulting and recruiting . With this extensive insight ranging from fine dining to fast casual, large restaurant groups to single mom & pop operations, Mike brings a deep understanding of operator needs, having been there once himself. Mike’s approach to recruiting focuses on assessing company culture and honing in on a particular candidates’ specific skill set to make the match. He has a post graduate degree in Hotel & Restaurant Management from the Ecole Hoteliere de Lausanne. Key Takeaways * How Mike went from a family restaurant to being CEO of a recruiting company * The key moment on why Mike switched to the recruiting industries * Why Linkedin Rocks
Question Summary How do you get clients?: Network, referrals, returning back
Elevator Pitch: We are connectors, connectors for long term success
Describe the steps it took to get to where you are today: Parents had a restaurant in Spain, Culinary School at Ecole hoteiere de Lausanne in Switzerland, hired into the United States, Started his own restaurant, then HR Director, then started his own company.
Why did you target hospitality?: It’s what I know. We hire operators and turn them into recruiters.
(Operators: Chefs, managers, etc)
Moment Mike wanted to do recruiting: looking at his 4 month old baby and say “why haven’t I seen this baby in 4 months?”
My Food Job Rocks: It’s the variety. I get to work with so many different industries
Food Trends and Technologies: Embrace technology. Use technology to connect the dots!
Spark hire - One-Way Video Technology
Linkedin – a more passive way for communication
Sometimes you have to track them for as long as 4 years to make a recruitment sale
What makes a good candidate?: An honest candidate, knows exactly what they want, and can do a good job
Listen first, then speak. It’ll be easier to find them a job
Biggest challenge the food industry needs to face?: Commitment level. They are in it just for the fun and games
Glamorization of Chefs: It’s good for my industry, But it’s all about how to do a job
What’s one thing in the food industry you’d like to know more about: What the new trends are. Best way is to go to educational sessions and talks
Recommended Festivals and Conferences: Choose depending on your goal: Awareness is key. Biggest exposure. For example: Miami Wine and Food Festival, Charleston Asten, Palm Beach, people who would hire us as a recruiting agency
Who inspired you to get into food?: My mother, culinary school.
Favorite Kitchen item: My vitamix
Favorite Food: Guacamole… Guamanian dish, ground lemon chicken dish
How would you start your own business?: If you love food, you don’t have to be a chef
What’s next?: Farm to Turn Table
How does your company like to be contacted?: linkedin; one-haus.com
Other Links PNLs
Budgets
Labor Cost
Describe the steps to get to the restaurant business:
Guamanian Dish
Island Style – Poke
The one Poke restaurant in Arizona
Today we have Lisa Tse, CEO of the Chinese restaurant, Sweet Mandarin in Manchester, United Kingdom… well… she does a lot more than just that.
The Tse family has done the impossible: in 12 years, Sweet Mandarin has an award winning restaurant, their own factory making sauces for the Queen of England, and they write best selling cookbooks.
This is an interview you don’t want to miss as Lisa really gives you a run down on what makes her brand so successful. The stuff she does is not easy..like listening to customers, or being on TV shows like Gordon Ramsey and Dragon’s Den, but I try my best to dissect those secrets.
I’m serious, there is so much good advice in this episode, I couldn’t even categorize it. Every single sentence that Lisa says, is valuable advice whether you’re in the restaurant industry, products industry, or even want to write a cook book.
If you want to get into any of those things, this interview is for you.
Apologize for a bit of noise, we’re in a kitchen that’s how hard Lisa works!
Key Takeaways - How Lisa got into Dragon’s Den (Shark Tank) and how her experience was
- Believe in your product, know your target market, know your demand
- The Queen of England buys their sauces
Question Summary Why did you make your own factory?: We wanted to control the Gluten-Free, MSG free, and nut-free process
The secret to amazing products: knowing your customer questions. Always answer customer demands.
How did you get to where you are today?: Have a clear idea on what you want to do.
General Advice:
Gap in the market for Chinese food in Britain
It’s good to forecast in the future
Do a price point and ask why (can they afford it?)
Her and 2 sisters sold their houses to start a restaurant in the middle of nowhere
Partner with corporate customers
Make customers return, collect their data through emails and facebook
Influence the bloggers
Partnering with public schools on how to learn how to cook Chinese food (lots of press)
Was it one big day that caused your popularity to explode?: Yes: TV spots, cookbooks, products, brand equity
Big Day, ITV British TV “Will the girls launch the restraurant in time?”
Gordon Ramsey’s F word – They won best local Chinese Restaurants
Cookbooks: New York Times Best Seller
Her sister even wrote a book that got adapted in a play in Hong Kong
Members of the British Empire for their sauces
My Food Job Rocks: It’s all about the customers and their experience, also an amazing team and the team can make an impact
How do you hire good employees?: They have to do the job description at the end of the day. No matter what.
What food trends and technologies are really interesting you right now?: Street Food, Sugar-Free Sauces,
Biggest challenge in the food industry we need to face?: Obesity
One Thing you’d like to know about: Shelf-Space in Retail
Who inspired you to get into food?: My Family, Ken Hom in Britian Cooking TV
Favorite Quote: The journey of a thousand miles begins with one step
Favorite Book: The Bible, I read it every day
Favorite Kitchen Item: Her Wok, also Sweet Mandarin Wok: Licensing the brand
Favorite Food: Sweet and Sour King Prawns
Most Popular dish in Sweet Mandarin: Sweet and Sour Chicken, Clay Pot Chicken, Chicken Curry, Chilli Aubergines
Any advice to start what Sweet Mandarin does: Write a business plan, find a mentor, working capital, focus on quality
What’s next and where can we find you: Youtube videos; sweetmandarin.com; sweetmandarin.net; Instagram; facebook, linkedin; twitter.
Dragon’s Den
Online shop sweet mandarin
Mable’s Clay Pot Chicken
Meal Kits
Ratatoullie
Amazon.com
Artisan Food Shops
Today’s guest has been so supportive in our promotional efforts and I love her energy! Culinary Events Manager Rachelle Boucher, is probably one of the most passionate people I know. She really puts 110% percent into her job and you’ll learn throughout the interview all of the interesting experiences she’s been a part of.
Before being a wonderful Event Planner at Miele, she was actually a private chef for the one and only George Lucas. If you’re interested in being a private chef, she brings a lot of good pointers here including how she got found and what he likes to eat. Rochelle also tells you how to create wonderful events and how an amazing team can make your work feel like play.
I was actually lucky enough to visit Rachelle at Miele’s showroom in San Francisco. I enjoyed a steam pressed automated coffee and a cookie and Rochelle toured me around the showroom.
Amazing stuff. I’ve never seen such high class appliances. Imagine a microwave that acts as an oven, and then acts as a steam box! It’s crazy!
The beauty in forging relationships like this is that I can connect others. Rochelle was really interested in food science and I was able to connect them with the Northern California IFT Section! I raved about this awesome place to Erin Evers, Russ Nishikawa’s employee (episode 25) and they are now making a crazy awesome event at their showroom.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
Key Takeaways * Why Rachelle is so excited about Miele appliances * Our discussion about San Francisco’s foodie scene * How to get a private chef job with George Lucas * What makes a good culinary event
Question Summary When someone asks what you do for a living: Culinary Events Manager for the Miele Showroom in San Francisco; Cooking Teacher, Event Planner, Content Creator
How You Got to Where You Are Today: I started in Art school and worked in the restaurant industry
My Food Job Rocks: My company is amazing and my team is incredible
Favorite Food Technology: Home appliances using steam, sous vide, induction; INNIT – Internet of Things
Favorite Quote: Julia Child: Never ever apologize for your food
Favorite Book: The Recipe Writer’s Handbook, Harold McGee On Food and Cooking
Favorite Food: Vietnamese Food
Any Advice for anyone going into your field?: Get your degree. It can make you creative; Find mentors
Where can we find you?: Linkedin, Instagram, flavor agent: twitter: flavor agent
Other Links Miele
Experience Centers
Push-button Coffee
Steam technology
Cooking Classes
Induction Cooking
Intro to Steam Cooking
Masterchef Program
Working as a waitress at a cocktail bar
Private Chef
George Lucas
Villroy and Boch – Isabelle Von Boch
Anise
Nick Ord
oday Crystal McKay, CEO of Farm Food Care pleasantly converses with us the importance of stories. She’s a farm girl and has worked with food all her life.
Her job at Farm Food Care is to really inform the Canadian people about their food system. Kind of what this podcast and foodgrads are doing. I loved talking to Crystal because she really emphasizes how stories are the best way to convey information.
Within this episode, you’ll learn a lot of facts such as the “new definition of local” and why it’s hard for the whole world to become completely vegetarian
If you enjoyed this episode, please, sign up on our email list, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
About Crystal McKay Crystal is the CEO for Farm & Food Care Canada with a vision for building public trust in food and farming in Canada. Farm & Food Care represents a coalition of farmers and associated food and agri-businesses proactively working together with a commitment to provide credible information on food and farming.
Crystal is a dynamic presenter who has delivered hundreds of presentations to a broad range of audiences from farmers to university students to CEOs across North America.
Crystal was raised on a farm in the Ottawa Valley, where her family still farms today. She is a graduate of the University of Guelph and several executive leadership programs. She is a past President of the University of Guelph OAC Alumni Association, and a former director of both the Ontario 4-H Foundation and the Poultry Industry Council.
She enjoys spending time with her young family and playing hockey whenever she gets the chance!
Key Takeaways * Crystal and I’s passion about sharing stories * How Crystal progressed from intern to CEO * The amazing trend about Canadian Agriculture * In a global sense, 2/3s of land can only raise meats
Question Summary Uber Drive Question: I talkn to people about food and farming and where it comes from
Job Title: CEO of Farm and Food Care. A Charity to inform people about food.
Typical Day: Management and presentations
Favorite Topic to talk about: Talking about the people, especially with people with heart
Most important skill in your industry: people skills. The ability to collaborate
My Food Job Rocks: I get to talk to people about food and farming every single day
Food Trends and Technology: The transformation from “local” to
Opinion on GMO: GMos will produce more food with less
Opinion on Fake Meat: Choice is great. There is some data that alters things
Opinions on Crickets: It’s a good idea but I’d be a bit desparate to eat that
What’s the biggest challenge the food industry has to face?: Feeding more people with less resources
One thing in the Food Industry you’d like to know more about?: I’d ask this question to more people
What do you consider a food expert?: Everyone is a food expert
Who inspired you to get into food?: My family are farmers
Favorite Quote: Quoteoftheday.com; Do your best until you know better, then when you know better, then you do better – Maya Angelou
One meal to eat for a month: Dill Pickles, but also pizza. Briny foods
Advice in the food industry: Find out what you love and then go for it. You gotta start somewhere
What’s Next?: Building the team
Other Links 4H Club – Do by doing
Univeristy of Guelph – Animal Science; Rural Extension – Communications
Ontario Pork
Canadian Center of Food integrity
Leclerc Foods
California
Support local when you can
Farm-to-Table
In 1900, 1 farmer= 10 people, 1 farmer = 140 people
Precision farming
Impossible food or Beyond Meat
2/3s of all farmland can only be used to make meat. Think globally
Salty fish- Cate lin briny fish chips
Farmfoodcare.org
In this episode, I introduce Alan Marson, Managing Director of New Food Innovation a sort of… Illuminati? Of the British food system. He and a few other people are really trying to shake up the European food system.
Here’s a quick summary from linkedin:
"New Food Innovation is consultancy group with over 200 years of industrial experience and skills across all areas of the food industry, having careers in Large Multinationals food producers, Major UK food groups, Major food Ingredients suppliers, supermarkets, and Food entrepreneurs
Formed by Managing Director, Alan Marson, was one of the early adopters of open innovation practice and has an established track record of bringing new technology to market, an extensive network of connections within food business and the product and technology innovation communities.The Team focuses on high-level working within strategic innovation activities, technology landscaping, scouting, technology translation, and external networking development for many UK's major brands.
We are currently working with and supporting a group of food industry and academic experts with a wide range of science and industry technical expertise. This know-how has been gained during careers working for both international food companies (major branded and private label) and leading highly renowned center’s of learning for food Science including Unilever, GlaxoSmithKline, University of Nottingham, Associated foods Premier Foods, Northern Foods.During these Careers we have been able develop over 45 patents, launch over 42 first to market technologies, Sponsor end and supervised over 60 PhD’s, In the past 5 years we have been involved in collaborative research and development projects with funding of over 5 million pounds, the associates group, have an extensive network across all sectors of the food Industry which includes over 4000 direct and 500,000 digital food professional contacts."
Impressive, huh? Well, within this episode, he shares his wisdom and passes it on to you.
The meat and potatoes of this episode is near the end, where Alan really opens up about the future of food. We talk a huge amount about alternative meats, how to find innovative companies, and the future of going digital
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
Stay hungry folks.
Key Takeaways * The important soft skills you need to be successful * The amazing world of alternative meats * If a big company bought out a small company, would you leave?
Question Summary Would you ever Retire?: Not if you enjoy work
How did you get to where you are today?: Supported over 40 food technology companies
Most Important Soft Skills: How to collaborate, network, empathy, listening, and inspiring people
My Food Job Rocks: There’s always something new to do
Food Trends and Technologies: Finding more alternative protein sources because meat is affecting climate change
Biggest challenge the food industry has to face: The current food system needs to focus more on health
Solution: Focus Subsidizing on other things – a $5 dollar burger would actually cost $13 burgers
What would you like to know more about?: Behavioral economics and how things work
Who inspired you to get into food?: My sister was in the food industry, I also worked in a bakery
Your favorite Kitchen item: a good bread knife
If you had one meal to eat: Pasta (I thought he said Pastor)
Do you have any advice for people who want to get into your industry: Find out what makes you tick by having the opportunity to work in different roles
How to Find Progressive Companies: The are usually Privately owned companies
What’s next for you?: Digital space like Gamefication
Contact info: We don’t have a website. Innovation Distillery. (Alan is very responsive on Twitter)
Other Links Twitter
European Food Apprenticeships
Solenzyme
Flexitarian
Chinese Campaign to Reduce meat consumption
Fungal protein
Algae Derived Protein
Cricket Protein
Beyond Meat
"How much ugly and excess vegetables and fruit can 7 local farms and 27 chefs save in 3 months? Over 5000 pounds!"
We have another startup for you today. Naz Athina Kallel started Eu Herd, San Diego's first marketplace for ugly food. Naz shares with us an amazing story, she decided to start this company after recovering from cancer treatment and getting a second chance at life, wanted to make an impact on the world.
In this podcast, I am a huge believer of sharing stories and I love people’s perspective. Naz is different from what we’re used to, but I want to really ask to take her approach with an open mind and have her story inspire you, to well.. maybe start something on your own. As long as you recognize passion, which she clearly has, I ask you to respect where she is coming from.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
Key Takeaways * San Diego county has the most number of small farms in the country * How Naz is saving the world in everything she does * An amazing story of how Naz started the company * How being terminally ill changed Naz’ perception of food
Question Summary What is Eu Herd?: Eu means Good in Greek and Herd means community. San Diego’s first virtual farmer’s market
Food Trends and Technology: How farmers can embrace technology
Entrepreneur Advice: Don’t wait for things to happen, offer to do it. You will learn so much
What would you like to learn more about?: Why is the industry wasting 40% in our food?
Who inspired you to go into food?: Africa (Kenya), mother
Favorite Kitchen Item: Electric Wine Bottle Opener
Favorite Food: Freshly picked lettuce and foods in a skillet
Advice on Starting Your Own Business: Find a painpoint, also study the regulatory peice
Other Links SEO – Search Engine Organization
Foodgrads.com
Landing Page
Ugly Food
Kashi Foods
Blessing Bags
Head and Neck Cancer
Start-up Leadership Program
Zoosk
Localvore
San Luis Obispo
Curly Kale
“Uberfication”
Food Waste
Food Deserts
Eric Ries –Lean Startup (MVP)
Hera Hub (woman’s coworkering space)
Felina Handson (Founder)
Email Naz for any advice at Naz@euherd.com
In this episode, we have Amit Sinha, Process Innovation Engineer at Watson, an ingredient company. This company is particularly fun because they products are so innovative. Most of their ingredient capabilities are based off of a specific need in the market. If you go to any food science based expos like IFT or Supply Side West, you gotta check out their booth. A giant, white, two story booth and they al;so have great notebooks.
This is a fun episode because you get to learn the magic of food engineering.
I actually saw Amit Sinha in action during a small lecture in Supply Side West, what he presented was pure magic. He has found a way to make vitamins… disappear.
About Amit Sinha Process Innovation Engineer, Amit Sinha, from Watson has been in the dietary supplement and food and beverage industry for the last 10 years. With an MBA in Marketing and MS in Chemical Engineer, he finds that this is the right combination for his career path. By being able to utilize market research and through ingredient discovery, he’s able to successfully use his processing knowledge to innovate. Innovation is very important to him in both his personal and professional life as stagnation can set in if you one is not challenged every day.
Aside from being a foodie and trying new things, Amit has a passion for Crossfit and movies. He tries to use his work knowledge in implementing a healthy and fit lifestyle. Currently, he finds the plant-based diet an intriguing area with great potential and great products. Amit definitely believes, you have to love what you do so you can fully invest in it!
Key Takeaways * Best definition on What a food engineer does * Where to find innovation. Walmart vs Whole Foods * How to promote innovation internally and externally in a company * As a fortification expert and a crossfitter, what is Amit’s diet?
Question Summary What do you say in a sentence or less?: I’m a food engineer (so you’re the ones making us unhealthy)
What do you actually do?: Process Innovation Engineer – Look for new ingredients and new technology to fit what the customer wants to do
How do you find ideas?: Grocery shopping. The isles that have the new ingredients
Amit’s Career Timeline: Pharmaceuticals à Food and Beverage à Premix (Fortification) à Watson
Most important skill to have in your job: You have to learn how to research. Be hands on and learn from operators.
Watson is an ingredient supplier
Food Trends and Technologies: Clean Label concept and transparency: who can do this the best?
Clean Label: Where you can pronounce what’s on the label, nothing is harmful
Biggest challenge the food industry has to face?: How to convince people a research article is true/false
Best solution: Educate the law makers
One thing you’d like to know more about: 3D Printing
Who inspired you to get into food: Crossfit (what?)
Quote: [1 road diverged into 2] and I took the one less traveled by
Favorite Food: Chipotle!
Any Advice getting into your field?: Get an entry level job in the field you’re broadly interested. Get the experience and build on it
Inspiring Advice: Try something outside of your comfort zone
Important Links Prescott Arizona
Sedona
Fortification
Lentil Protein
Cricket Protein
Whole Food Supplements
Lysterine strips
Edible Glitter
Custom-made ingredients
False Claims
Watson’s amazing booth in Expos
Natural Strawberry vs Synthetic Strawberry
Cockroach milk
Rennet
Sports Nutrition
One bar that names the ingredients
R+D Prepared Food Seminars (already passed)
We are back to our regular show where we interview amazing food jobs.
This next batch of episodes are some unique ones, and I think I’m getting better at asking questions maybe.
Today we have Haley Richardson from Dr. Pepper/ Snapple Gorup talking about well, being a soda scientist.
Have you ever wondered how Soda is made on a bench top? Or how new flavors get idealized? This episode explains all of that.
We also geek out about the perfect steak and the show Unwrapped.
Key Takeaways - How food scientists make soda bench samples
- The crazy way on how Dr. Pepper runs their companies
- Haley’s most interesting interview question
- How Food Science made Unwrapped better
Question Summary What is your official title?: Application Scientist for Dr. Pepper/Snapple
What’s a Typical Day?: No day is the same.
Describe the Steps it Took To Get To Where You Are Today: Originally Engineering to Food Science
Most important skill you need to succeed: Critical Thinking
My Food Job Rocks Because: I get to try the newest flavors
Where do you see yourself in 5 years?: Teach someone her job. Wants to go deeper in science.
What do you look for most in a job?: Working with Passionate people
Food Technologies: 3D Printing, Plant Beef, Lab Grown Beef
Who inspired you to get into food?: My Parents. Her dad cooks a perfect steak
Favorite Kitchen Item: Whisk
Advice going into the food industry: If you have that passion, you should do it
Inspirational quote: If you want to make Jelly Belly flavors, go for it.
Additional Links University of Arkansas
IFT16
Sodas
“Throwing” a Soda term, see episode
Bag-in-a-box
Dr. Pepper Snapple Group
Mott’s Apple Juice
Nantuket Nectars
Mr and Mrs. T’s Mixers
Unwrapped
All Natural – What is Natural?
It’s not the poison it’s the dose
Clostridium Botulinum
Botox
3D Printing
Future of Food- 2050
The perfect steak
Thai Red Curry
Coconut Macaroons
Calamari
We wrap up all 8 episodes of the graduate school series with a jam packed episode of amazing takeaways and pratical advice about graduate school.
Most of this episode is a recording from the scripts below:
10 Things I Learned From Interviewing Graduate Students (Part 1)
10 Things I Learned From Interviewing Graduate Students (Part 2) on Thursday
The Ultimate Graduate School Timeliine is posted here
Welcome to the My Food Job Rocks Podcast with me, Adam Yee, where we showcase amazing food schools and interview the passionate people who drive the industry forward and this is episode 39!
First I gotta say, welcome home
This is out final interview for the graduate series and I wanted to interview someone kind of different. Though most of our interviewees are Food Science related in some way, I wanted to get somone a bit different. Eleni Galata studies Agriculture Communications at the University of Missorui and I am so glad I did this interview.
Eleni talks about a lot of processes that are easy to follow. So easy to follow I mapped it out on the show notes.
We also talk a lot about media such as how GMOs are being perceived by the media and how the best social networks aren’t necessarily about how much money people shove up their accounts, but what matters is that people just have to show that they care.
So yea, this is the final interview, I will be distilling and summing up these interviews next episodes in kind of a recap form. Till then, enjoy this one, you are going to learn a lot
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
About Eleni Galata My name is Eleni Galata, and I'm a phd student in Ag and Applied Economics in University of Missouri-Columbia.
My work has to do with how people search and share information about food technology,
and I study how food advocacy networks can reach important people more efficiently.
In my family we always spoke Greek and Russian and since I was a kid, I learned that context matters:
Just because one word exists in both languages, just the translation will not always represent identical meanings.
I'm a cat-mom and cannot hide my fascination for the Thanksgiving Holiday Tradition or the Mid-West.
Key Takeaways - Why Eleni decided to go to the United States (money reasons) and why she wanted to focus her education
- How to find your ideal university: Find universities à Find professor’s publications --> Contact them via email --> Contact via skype or such --> Establish a relationship and ask questions --> Research what other people did after graduation --> Talk to your personal network
- How Eleni’s contact at a conference got her into graduate school
- How the Media Reported the Impact of GMO foods. Even though there’s more data that GMOs are not bad, reporters did not change their perspective on GMOs
- How successful organizations in the food area win at social media. The most successful companies are not putting more resources in social media, but they are making it more caring and personal.
- Why you should work with your adviser to find funding
Question Summary Favorite Thing About Your Univeristy: The university cares for its students such as health and wellness.
Difference about Greece Education: In Greece, you should be able to know what you want to be
Advice: Be proactive when networking, It’s a big yet small world, It’s hard not to be biased, We are the average of the 5 people we contact
Best Part of Being a Graduate Student: You have a lot of freedom
Worst Part of Being Graduate Student: You have a lot of freedom…
What would you ask your past self?: It’s fine if you don’t know what you do, but don’t waste your time
Favorite Quote: Does the fish know that it’s wet? Probably not, but it’s wet.
What We Talk About Greece
International Welcome Party
Spanakopita –Spinach Pie
Galaktoboureko– Milk, Sugar, Greek Pie
International Economics and Politics
Masters in Agriculture (in Greece)
University in Netherlands
Agricultural Economics
GMO foods
Fake News
Student Success Center
Fellow in other Universities (you can renew them)
Today’s guest is an old classmate back in the college days and I actually met her at a Chinese college club. Fiona Salim came from Indonesia, studied at San Luis Obispo, got an awesome job at Bakersfield, California, and now is in the Netherlands’ getting an advanced degree.
When I heard she was in another country, I had to ask her to be on the show.
And the information that you’ll get from this one is very valuable. Because Fiona applied to both United States and European schools, you’ll learn about the differences between a United States University Application versus a European one, and you’ll learn the very different atmosphere that revolves around this university.
Even if you’re not interested in applying to graduate school in another country, I highly recommend having an open mind and listening to what Fiona has to say. It’s well worth it.
Take your time in Europe you guys, next week, we’ll be flying back to the United States where we interview our final guest, who is from Greece.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
Key Takeaways - How Fiona got into the food industry without a food science degree and got a really fun job because of it
- Why Fiona chose Whennigen over Ohio State
- Our discussion about process innovation
- How work experience can “alter” your mindset in academia
- Why you might need to look outside of the United States
Summary of Questions Why Did you Decide to Go To Graduate School?: I’m impatient. I wanted to learn more about food to progress into the industry
What aspects were important for researching graduate school?: Food and Health. Looking at the syllabus and curriculum
Kansas State
How is the application process?: Easier. You don’t need a GRE. But you need a VISA and you have to move. You don’t have to email your professors.
You decide on your thesis your second year
Best Advice about the application process: Emailing professors is still important, but you also have to be crystal clear about what you want.
Leverage your network – Fiona leveraged her network to get into Winnepeg
Funded: Unfortunately, Fiona is not funded. It costs $65,000 dollars for 2 years in the Netherlands but it’s $100,000 dollars in the United States if you’re out of state.
Work Experience: People with no experience blame machinery and instruments rather than process
Who Inspired you to get Into Food?: Food is more fun than healthcare
Favorite Kitchen Item: Silicon Tip Kitchen Tongs
Favorite Food: Tonkatsu Ramen Favorite is somewhere in San Francisco or Santa Clara
Advice for going into graduate school: Don’t be discouraged and look beyond the United States
If you were to tell your 18 year old self something: Don’t worry too much about grades. Live life. Make friends
What We Talk About Wageningen Univeristy - Only focus: Healthy food
Neatherlands
IFT Website
Cal Poly San Luis Obispo
Biochemistry
Nestle Research
Bakersfield California
Icyness
Dr. Jimenez – Ohio State
3D Printing
Netherlands made the lab grown meat burger
Make a puree out of a carrot into a carrot (find link)
Enzymes to create food
Non-GMO
Steak
Korean Barbaque
Beyond Meat
Alright guys, I hope you enjoyed Ireland, now let’s go to India… and then back to the United States.
For our graduate student series, we have Deepak Kumar, who came from India to do graduate school. I really wanted to get an international student who came from a foreign country to the United States because, well, you see them a lot. Deepak is also just getting a masters degree which might interest some of you guys who don’t want to go all in for a PhD.
In this episode, we really hone in on what makes a United States education valuable, and the really cool tips Deepak used to find information from across the oceans. I’ll give you a hint, it involves facebook.
On Wednesday, we pack our bags and head to the Neatherlands where my college friend Fiona decided to go. If you’re interested in actually going to a different country for graduate school, this is the episode for you.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
Key Takeaways - Why Deepak decided to get a Masters in the United States
- Our discussion about algae proteins and spirulina
- How to use Facebook groups to ask students about professors
Summary of Questions Why did you want to go to Graduate School: Improve my knowledge and English and meet people from different background.
Why did you choose your university?: Prior connections through India.
What are you researching right now?: Algae protein and spirulina. Encapsulation.
Funniest research stories: Giving people green colored cookies
Best advice for the application process: Ask people like the student advisor
How did you find these people: facebook groups
Are you funded? : Yes, not the first year, but we have a research fund.
Food Trends and Technologies: 3D Food Printing
The biggest challenge food industry needs to face: Balance between nutrition and taste
Who Inspired You to Get Into Food?: From a lecture in undergraduate. Gum technology
Favorite Quote: There is no love more sincere than the love of food - George Brenard Shaw
Favorite Book: Food Chemistry by Etree Beliez
Favorite Food: Eggs. Hard boiled egg, scrambled, any
Indian Omelets: Green chilies and onions
Best part about being a graduate student: Getting funded, get free passes for conferences
Worst Part: The Pressure. A lot of deadlines
Anything inspiring you’d like to say?: It’s a great experience and this industry will go forever
What We Talk About Brian Chau
Texas Tech
Urbana Champaign
Ionic gelation
Sodium Alginate
Calcium Chloride
Reverse Specification
3D Printing clubs
IFT16
SQF Conference
Very jolly guest we have this time. John Gleeson lives and studies in Dublin, Ireland and has been all his life. What I found amazing about his accomplishments is his involvement in the IFTSA board.
I think it’s important to get a perspective on how other graduate schools work, especially out side of the United States and John explains the differences very well.
Throughout this interview, we have a great discussion about communicating what we do as food scientists and John does an amazing job discussing the difference between how European universities work.
Key Takeaways - How John Gleeson got into the IFTSA board
- How Europe works differently from the US Graduate School
- How superheroes are related to superfoods (they save lives)
- How food safety and quality in Europe works
- Using the science to talk about flipping burgers on the grill
Question Summaries Why did you decide to go to graduate school?: I got bored, I love science
What are you studying?: Food derived peptides
Strangest lab stories: I broke my finger and also all of the reagents
The application process: Know what you want
Interview Question: Do you like Failing? Get used to it
Funding: It’s tough competition in Europe
Food Trends and Technologies: Lab Grown Meat
The Challenge is the biggest thing people have to face: Consumer Regulations and the Consumer perception
How to solve Consumer Perception: Have the scientists talk (well)
Who inspired you to get into Food (nutraceuticals): The people I wanted to hang out with
Favorite Quote: Wish beyond measure is man’s greatest treasure – Harry Potter
Favorite Book: Harry Potter
Favorite Kitchen item: Kitchen Aid
Favorite Food: Soup, Tomato and Basil Soup
Anything Inspiring: Fail fast, Researchers like to talk to researchers
What We Talk About Nicole’s New Food Magazine Article
Play with hamsters, Guinea pigs, cute animals
Dublin Institute of Technology
Communications Development
Nutraceuticals
Operational Excellence Analysts
Fatty Acid
Alginate
Cytoxan
Royal Society of Chemistry
Antioxidants
Green Tea Extract
EFSA – European Food Safety Authority
Beta Glucans
Find A PhD website
Lab grown collagen
Lab grown milk
Food is the ultimate emotive thing
Harry Potter: The Cursed Child
Another episode of our graduate student series and this week, we are featuring Audrey Girard, who is doing her PhD at Texas A and M.
Audrey does an amazing job talking about her prior experiences and she had three different internships before deciding to go to graduate school.
Also, she gives awesome book recommendations like Lab Girl and The Man Who Fed the World. These are definenelty on my ever growing book list.
Enjoy another graduate student’s perspective. Do you see a trend so far? Just let me know.
The next four episodes will take you around the world and back again. We are interviewing someone in Europe on Wednesday, someone who traveled from the US to the Netherlands and two people who left their home countries to come to the United States to study what they love. You don’t want to miss these.
If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook, rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com.
About Audrey Audrey is a 4th year PhD student in Food Science & Technology at Texas A&M University. Her research focuses on the chemistry of cereal grains; specifically, she is working to alter cereal proteins using tannins to enhance and increase the applications for said proteins. Audrey graduated from Kansas State University in 2013 with her BS in Bakery Science & Management. During her undergraduate, Audrey completed three internships in food science and worked part-time in research labs on campus, which helped inform her decision to pursue her PhD. Audrey is a member of AACCI (American Association of Cereal Chemists International) and IFT. Audrey can be found semi-regularly Instagramming (@abiteofscience) and infrequently blogging (abiteofscience.wordpress.com).
Key Takeaways - How Audrey’s three internships influenced her graduate school studies
- Audrey’s unusual unofficial lab job
- Audrey’s and Mine’s discussion of Holistic Health
Summary of Questions Best thing about Texas A and M: The tradition
Why did you want to go into graduate school: I liked research and I liked to go further in product development.
Why did you want to get your PhD?: I really liked teaching
Research: how Tannins interact with Gluten
In layman’s term: How we can use gluten in other applications using an antioxidant called tannins
Best hint about the application process: Make sure you have connections
Food Trends and Technology: Holistic Health Approach
Biggest Challenge the food industry has to face: Consumer trust
Favorite Book: The Man Who Fed the World - Norman Borlaug
Who inspired you to go into food?: My mom
Advice for Graduate School: Get experience any way you can
Something inspiring: Don’t just go to graduate school because you don’t have a plan: It’s a lot of work
Favorite Quote: Everyone you meet knows something you don’t –Bill Nye, If you can’t explain it simply, you don’t understand it enough - Albert Einstein
Favorite Food: Steak and Potatoes, Medium-Rare, Mashed potatoes, I like Steak Fries
What We Talk About Slaughterhouse Story
Kellogg’s Internship
Dansico internship
Flowers Foods internship
Grain Science
Emailing professors
Texas A and M
Kansas State
Purdue
Rutgers
Bakery Science
Edible films
Modified Starch
Tortilla Ovens
HPLC
Wheat Mill
Lab Girl-Hope Jarren – Important book
Teaching Assistantships
Research Assistantships
Science Communication
Perceptions of fat
Cowboy beans and rice
This is our second interview for our Graduate Series and we bring you another great graduate student who is in her final year of graduate school. Caroline Campbell’s interview gives some great, actionable tips on how to start your graduate process and this can be found on our new writing project, the Weekly Stew. The title is “Actionable tips on researching graduate school”.
Caroline also does an amazing job talking about why she went to graduate school and this might resonate you in that if you are finding your job a bit boring, maybe it’s time for a change.
Key Takeaways - How Graduate school can escape the boring, repetitive jobs
- How modified Starches are made
- The crazy method Caroline uses to measure and visualize how people chew
- How Caroline benefitted from graduate school
Question Summary Why did you decide to go to Graduate School?: I didn’t want to get stuck with Quality Assurance
Favorite thing about North Carolina State: The Community and Family Feel
Advice for researching graduate school: Talk to your professors in your current school, and find what you love
PhD thesis: Looking at food texture on how we eat and how much we eat.
Funnest research subject: Gluing a magnet to people’s tongue
The biggest advice for the application process: Funding is harder to find than you think
Trends and Technologies: Fake Meat and Whey Protein functionality
Biggest Challenge the food industry has to face: Communication and Food Safety
Who Inspired You to get into food?: Alton Brown
Favorite Book: On Food and Cooking Harold McGee
Favorite Kitchen Utensil: Food Processor
Favorite Food: Eggs
Advice for going to graduate School: Be open minded. Also, graduate school is hard. It’s like a full time job
What We Talk About Raleigh- great beer, great brew, microbrewries
Southern Barbeque
Year off study abroad/ couple of internships
Cargill – texturizing division
Modified Starches- All Natural Modified Starches
University of Idaho
Start emailing interesting professors
Software that monitors people chewing
Biomarkers
Pickle fermentation
Plant Protein
Alton Brown’s Live Shows
Eggs on burgers
IFTSA
Chapter President
Chair of IFT Relations
Thank you for joining me for the first episode of the Graduate Student series and we’re kicking it off with a bang with a friend of mine that I kinda knew at my time in undergraduate.
About Amy DeJong Amy DeJong is a PhD candidate in food science at the University of Wisconsin- Madison. Her work focuses on understanding phase transitions of sugar –free sweeteners in confections. Amy earned a BS in Food Science from the University of Wisconsin in 2012 and has been an active member of IFTSA since 2009, where she has served in both chapter and institute leadership positions. Currently, she is the Immediate Past President of IFTSA with roles on the IFT Board, IFTSA Board, and Feeding Tomorrow Board of Trustees. She has also been an intern with the Wm. Wrigley Jr. Company since 2010.
In addition to her work in food science, Amy loves to travel. You may recognize her from the CBS reality show, The Amazing Race, where she and her lab mate, Maya, beat out 10 other teams in a race around the world to win its 25th season.
Key Takeaways - The most amazing reason how Amy and her lab partner got into the Amazing Race and the impact it had
- Figure out what you’re interested in, or have someone help you (like Amy’s company)
- How IFTSA enhanced Amy’s graduate school experience and career track
Question Summary Why Amy Decided to Go to Graduate School: While working, Amy loved research rather than product development
Advice on Application Process: You HAVE to reach out to a professor and have them interested before applying
How to research: ask professors and ask students in the lab
Favorite Food Technology: 3D food printing
What the food industry should be focusing on: Transparency between consumer and producer Inspired you to get Into Food: Amy’s journey in choosing food science
Favorite Kitchen Item: Spiralizers
Advice getting into graduate school: Really think about it. Graduate School is completely different from Undergraduate School
Anything inspiring: If you can put your mind to it, you can do anything
What We Talk About The Amazing Race
Doctorate in ice cream
PhD Student University of Wisconsin
Madison Wisconsin
Graduate School
Company Funded
Wrigley
Graduate students get funded by either grants or sponsored by industry
IFTSA Institute of Food Technologists Student Association
Sorbitol crystallization (this is actually Amy's publish paper. Congrats Amy!)
Structure-Function relationships
Sugar crystallization
GM Technology
Zoodles
President of IFTSA
You need to have something else as a graduate student
Today’s guest is Ken Botts, the Food Policy Manager at the…Humane Society?
So I believe that Ken’s job title is very misleading. I would call him more like a food service plant protein expert. He lead a a team and travels all over the United States implementing plant based proteins into food institutions.
For example, his team works with chefs in schools, amusement parks, and even the military to educate and create amazing menus that use plants.
In this episode, you’re going to learn everything about the hot topics of plants. This includes why eating plants is important not only health wise, and sustainability wise, but also learn the latest companies innovating with plant proteins, really cool recipes like non-dairy cheeses, and even about urban farming.
Again, we wanted to remind you about the graduate school series next week. We'll be pushing hard on this initiative. In fact, we even a have freebie to give you. In exchange for an email address, you can get a nice, polished, graduate school post which will tell you what and when to prepare for applying to graduate school.
About Ken Botts Ken Botts is a food service consultant, speaker, and blogger. In 2009 he designed and developed the nations first all vegan dining hall at the University of North Texas. His ideas and insights have appeared in media outlets including; USA Today, The Dallas Morning News, Green Source DFW, ABC news, Food Service Director Magazine and VegNews. Ken uses his 35+ years of food service experience to help restaurants and food service organizations implement plant-based menus and concepts. His mission in life is to help make the world a better place one plate at a time.
Key Takeaways - Millennial’s push to know what’s in their food and why they care about food and the future
- The challenges of opening a Vegan Restaurant
- Amazing advice on how to network really well
- The hottest plant food trends
- How plants can potentially save the world
- Why the Military loves plants
- Why Urban Farming might be the solution
Summary Answers When you’re introduced to someone, what do you tell them you do?: Teach chefs how to work with plant protein
Most exciting part of the job: I get to travel all over the world to help food service professionals
Millennials are driving the demand of plant proteins
Most Important Skill You Can Have: Long term connecting with people
Tips to be a connector: Never meet a stranger. Have the mindset that you can help someone when you meet them.
My Food Job Rocks: Make the world a better place through food
The Biggest Challenge the Food Industry as to Face: How are we going to feed the future without destroying the planet?
Who Inspired you to Get Into Food: My mom: if you get a job in the food service, you’ll always have a job
Favorite Quote: If somebody offers you an amazing opportunity and you don’t know how to do it, say yes. – Richard Brandson
Favorite Book: Diet for a Small Planet
Favorite Piece of Equipment: Vitamix – You can heat soup!
Favorite Food: Bean Burritos
Advice to get into your industry: Strive to learn something new every day. Find yourself a mentor. And think as big as you can
How does the Humane Society get clients?: Schools first, other things follow. It’s free too.
What We Talk About Global Conference for Amino Acids
James Beard Foundation
Humane Society
Paul Shapiro
Josh Balk – Cofounder Hampton Creek
Kristie Middleton
Vegan Dining Hall
Men’s Journal about Plant Based Proteins
“Clean Meat”
Feed 9 billion people in 2050
Beyond Meat
Tyson Food buys a stake in Beyond Meat
Kite Hill Almond Cheese
Treeline Vegan Cheese
Myoko Vegan Cheese – Has a book
Chickpeas
World Health Organization
Year of the Pulses
Changing the culture of the culinary world through Chefs
Department of Defense
Urban Farming
Northeastern University
Herbavore festival in Riverside
Pumpkin Mac and Cheese – recipe posted at kenbotts.com
Humbolt State University
Sea World Parks
Ken Botts.com
Twitter
kbotts@humanesociety.com
I’m so happy to introduce Tiffany Lau, a friend I knew from Cal Poly.
We actually graduated together, and from time to time, we catch up. Though before this interview, it’s been a while.
Anyways, very excited to have Tiffany on the show because she has experience with a very important, but not really well talked about part of the industry.
She is the first guest to focuses on a very important part of the industry: food safety.
Working as an Auditor for the NSF, she goes and does audits for retail food stores. This mainly involves correcting and teaching workers about food safety habits.
If you’re interested in learning about audits, this is really for you. You’ll learn a ton of things such as what tests to take, what it’s like to work at home, and why this job might resonate with you.
This is also a pretty nice interview if you’re interested in sales
Let’s begin
Key Takeaways * The difference between a health inspector and 3rd Party Auditing * Why a Food Safety position might be for you * Retail Safety versus Manufacturing Safety * Pros and cons of being Home-based * The payoff for being a food safety auditor
Summary Most common problem in audits: There is no one specific problem Why Does Your Food Job Rocks: It feels like I can help people
Where do you see yourself in 5 years?: I want to try Regulatory. Quality, Food Safety, or Regulatory
What do you look for most in a job?: A job should make you happy
Food Trends and Technology: Rolled ice cream
Biggest Challenge to Food Industry needs to face: Food Labeling
Who Inspired you to Get into food: Alton Brown, my mom
Favorite Kitchen Equipment: Kitchen Aid
Favorite Food: Korean Food – buckwheat in cold broth
Advice: If you’re studying to be an auditor: focus on microbiology and food safety
Deleting your goal or purpose on your resume
People Skills, interacting with clients, make them not afraid of you
When looking into the future: ask if this is right for you
Something inspiring: “Lucky Breaks don’t happen, they’ll only happen when you find something you love”
What We Talk About (Links) 3rd Party Food Safety Auditor
Unannounced Audits
Explaining food safety aspects
Recruiting via linkedin
CPFS Certified Professional Food Safety Credential
Bad bug chart (coming next year)
Food Defense
Shelf-life
626 Night Market
Korean fried chicken
Koreatown – Kyochan Chicken- best Korean fried chicken
Taylor Swift Song (Haters gonna hate)
Smart Label Initiative
Non-GMO
Gluten-free
French Macarons
Macarons vs Macaroons
Jajangmyeon
REHS - Registered Environmental health specialist
Some housekeeping items:
- We're going 2 times a week! Check out a new episode every Monday and Wednesday starting January 2nd!
- On January 2nd, we will be creating an awesome new series called the Graduate Series. You can check it out at myfoodjobrocks.com/graduate
Key Takeaways * Hear me pronounce words wrong like existential crisis * My story about applying to graduate school * 5 reasons why you should apply to graduate school anyways * See what we're launching in January
Is Graduate School For You? I wanted to tell you my story on graduate school, which isn’t very exciting, but whatever.
I think everyone has this weird thing, like an existential crisis, that happens in your senior year of college where you have absolutely no idea what to do after graduating. I think it’s very common to have graduate school cross your mind once or twice during your final year in college. The school I went to to be honest, has a slight disadvantage when it comes to applying for graduate school. Though some people in my university do get in, the skill set in the food science program at Cal Poly was definitely geared more towards industry preparation. For example, I only had to take one Organic Chemistry course, where most master’s programs require like 3 courses on it. There are exceptions.
But anyways, applying to graduate school is really tough, I found it extremely stressful and overall, I turned in my application late and didn’t get in. Actually, I only applied to Penn State for graduate school. I got so angry at UC Davis’ process that I didn’t even finish it.
First of all, you have to take this dumb test where you stare at a computer screen for 6 hours, then you have to ask 3 people why you’re the best and either have them take the time to write a letter, or they ask you to write it for them, and then you have to not only request a transcript, but in some cases, you have to type it all in the application process as well! It was extremely frustrating for me.
I was also applying to jobs and if you looked back at like, episode 10, then you might remember how much time that consumed out of my day.
Overall, I had a cheesy revelation that there are plenty of people who are successful without a Ph.D. and I’ve heard a lot of stories about the pros and cons of graduate school, and then I realized I really didn’t want to deal with the stress of long hours and bite sized paychecks.
With a job, I could get money and spend it on cool projects, like this one!
Note: these are my opinions for people with a Food Scientist background. There are many people who major in things that might as well have an advanced degree, though if you think hard enough, you can actually get around it.
For example, a chemist might need a Masters but I know a handful of people who get into project management fresh out of college with a BS.
But the 7 people we will be interviewing do understand the value of a higher education and they will tell you all of their trials and tribulations, their hints and short cuts, and their undying passion to make the world a better place.
But anyways, I wanted to give you five distinct pieces of advice about graduate school and reasons why you should at least apply, or not apply. Sometimes it might be worth it, sometimes not.
5 Tips for deciding if Graduate School is for you. 1. Decide what you want to do with your life
Most directors for rich companies have PhDs because they have the ability and drive to tell people confidently that they’re wrong.
The company I work at specifically have a lot of people at the director level that are doctorates.
So when it comes to mapping out your life, this is really, really hard. It is actually very rare for someone to follow their life in one straight line.
A masters will open doors, but so will starting a podcast about the food industry. Well, that was a bit tongue in cheek, but the fact remains, graduate school is a very nice, structured, accomplishable task and you can do great things in a narrow field when you get that masters or phd. If you want an unconventional method, get a job, and spend money on fun projects.
Some people don’t want to find the “truth of tomatoes” and that’s fine too. I think if you’re passionate and actually like what you studied, you can definitely do graduate school.
The cool thing with food science, however, is that there is a lot more incentive to enter the work force right away. This is mainly because having a science degree means two things:
- You think you can tell lesser educated people they’re wrong (which is why you can be a supervisor straight out of college)
- You can weigh and record in a little book your cookie recipe over and over again
Well, with a masters degree, it adds a bit of a layer of complexity:
- You think you can tell lesser educated people they’re wrong (which is why you can be a manager straight out of college)
- You can weigh and record in a little book your cookie recipe over and over again, but now you can write a plan to make better cookies before you record your data.
So I am basically giving you the philosophy that a degree and work experience are pretty much equal, and the only thing that separates is the value and initiative YOU have to take to be successful.
Also, I can guarantee you that working at a 12 hour shift in a factory for a month is equal to a month in graduate school. I did this, it sucked, but I got a job that I love because of it.
Guys, to do great things, you must do something challenging, I can’t stress this enough. A good life is hard, if life was easy, it’d be too boring, right?
- Do you have good grades and accomplishments? Go For It!
Our friend Heather McCain is an amazing student, was our chapter IFT president, did a lot of stuff for IFTSA, and got stuff done. It would be a shame for her NOT to apply for graduate school.
I did some cool stuff too, so I decided to not let this go to waste and applied to graduate school.
This is the same experience I had going into college for my Bachelors.
I wanted to be a chef, but my grades were pretty good so I decided to apply to college. But graduate school, I realized… I’m not an academic. I’m still not sure what I’m good at. But I have a good idea on what I’m bad at.
In my opinion, it’s extremely painful to apply to graduate school but you should give it a shot. When I say painful, it’s going to take time and it’s going to take effort. The experience has some tangible takeaways, like knowing math… and knowing words…
So I have a bias about applying to graduate school because the process was absolutely terrible in my mind but I think with the interviews this month, you’ll have a much better strategy than I had. Who knows, I might actually change my mind.
Again, if you have the prerequisites, at least try applying. There is no harm to. I mean I did, and failed horribly at it! The point is, you’re going to regret not trying, more than you’ll regret trying.
And this statement is true for all decisions in life.
- Do you know a professor? Go for it!
If you have a professor’s digits on your phone, you can probably get funding. At least much more easier than everyone who doesn’t?
Most strategies I’ve learned from the interviews is that it is MUCH easier to contact professors, and set up a relationship and then apply to graduate school. The professor is going to OK you anyways so as long as you don’t have glaringly bad GPA or exam score.
Within the 7 interviews in the coming week, you’ll realize that a handful of them contacted professors and secured funding before even doing the application process. However, some were long time connections, and some didn’t even have to worry about it.
If this helps, Graduate school is not undergraduate school. It’s a low paying job with high returns in value and you have to treat it as such. You can get a job via connections and you can go to graduate school via connects. This is because you’re going to work with this professor for a very long time. He or she has to like working with you.
- Do you just not want to deal with the “real world”? Don’t Do It.
Everyone is scared about the real world and everyone has considered graduate school to be another two to 10 years of academic limbo. I would know, I’ve had it and I I’ve also heard graduate students that “I’m not ready to face the real world yet”
In my personal experience, that’s the worst, most cringe-worthy excuse I’ve ever heard.
In fact, you should deal with the real world first before deciding to go to graduate school. Get some industry experience, do an internship, work at a slaughterhouse. These experiences might actually give you more of a drive to get into graduate school.
The real world isn’t that bad, I mean you make money, right? And you can spend it on whatever you want. When you’re a graduate student, you have to be very frugal…well, unless your parents are paying for it. Then go for it!
- Do you want a higher pay grade? Don’t Do It… yet
- This questions depends on your major, but I’m going to assume the people listening are trying to get into the food industry.
Depending on the company, they will pay for your education. And you’ll also get paid for work! What a steal. If that ever gets offered, you should do it.
However, if you meticulously plan your life like a lot of my friends, you’re probably going to be disappointed.
My friends are like “oh in 5 years after I get my masters I’ll make this, then I’ll get married, have 2.5 kids and nothing else will go wrong. I mean, maybe I dunno, but you can’t predict the future and even with that mindset, if one thing doesn’t go your way, your life will be very unhappy, which is just not necessary.
So does a graduate degree generally means more pay? Depends where you end up. Industry? Academia? Entrepreneurship? The possibilities are indeed endless.
With my discussions with Katie Lanfranki, we both discussed the fact that in this industry, having an advanced degree does not necessarily mean you’ll be paid higher. There are starting salaries in food science that make more than professors, who have made less than 10,000 dollars in the past 4 to 10 years.
Point being, don’t get your graduate degree for the money. DO it because you are interested in a specific subject, and want to be a MASTERS of it.
But again, mastery can come from anywhere. I would concider Deya from Beyond Meat (episode 24)is considered an expert in Extrusion with just a bachelors, and Darryl the ice cream consultant(episode 21) gained from entrepreneurship.
Either way, DO NOT GET YOUR ADVANCED DEGREE FOR THE MONEY. Having this mindset is very toxic. You have to do it because you love what you do. You have to do what will make you happy.
Anyways, those are my 5 reasons to go (or not go) to graduate school. But please, listen to all seven interviews so you can get multiple perspectives, multiple pieces of advice from people all over the world. This is extremely important. I would have killed for this if I was in graduate school.
We have an amazing guest today, Rohini Dey is an inspiring woman, who not only owns a very successful restaurant in New York and Chicago, but also spearheads a great scholarship program for aspiring women in the culinary field.
We are also proud to announce the Women in Culinary Leadership Scholarship and encourage you to apply. Click here for the link.
About Rohini Dey, Ph.d. A leading restaurateur, proponent of Indian cuisine with her unique Latin twist across Vermilion Chicago and NYC, an avid supporter of women, former World Bank economist and McKinsey management consultant, Rohini Dey straddles the worlds of business and philanthropy across the US and India.
Rohini was inspired to break away from her management consulting career by a desire to go entrepreneurial and a conviction that Indian cuisine in the United States was either confined to stereotypes, or timid and washed out. Rohini created and developed the Vermilion Indian-Latin concept and cuisine. She led the spectrum of entrepreneurial activities across her NYC & Chicago entities. As founder, owner and culinary director of Vermilion, Rohini oversees the operations and culinary evolution of her restaurants.
As a woman restaurateur, Rohini is a staunch supporter of women in business and mentorship and education of girls on a global level. A member of the Board of Trustees and the National Advisory Board of the James Beard Foundation, she co-founded the James Beard Foundation Vermilion Women in Culinary Leadership Program (WICL), backed by a roster of incredible restaurateur-mentors and celebrity (CFW) “Chefs for Women.”
About Vermilion Since inception, Vermilion has been acclaimed as “Best New Restaurant” by Chicago Magazine, Travel & Leisure, Town & Country, USA Today, and Bon Appetit, among others. For its pioneering cuisine, woman-led team and Rohini’s entrepreneurial journey, she and Vermilion have been profiled in The Financial Times, Time, Oprah Magazine, Fortune, Esquire, Crain’s, Chicago Tribune, Wall Street Journal, New York Times, BBC World, CBS News, and NBC, among others.
Key Takeaways - How Rohini took advantage in the rise of Ethnic Food
- How Rohini planned her research to make her restaurant (she gets very intense! Like interviewing 40 people)
- Why Rohini is also very passionate about Women in Culinary Leadership (there’s a scholarship at the end)
- Tips on what they look for as a candidate for a scholarship
What We Talk About Previous Job: World Bank and McKinsey
Indian Cuisine
Passion: to feed the world
Latin Cuisine
Tandoori Skirtsteak (It’s fusion)
Play with food anything south of the US
What makes a good Chef?: Taste-minded, Cost-minded, Team –oriented, Vision-minded,
Why Does Your Food Job Rock?: "Because I can create an amazing new cuisine and surprise people by how delicious it is."
Women in Culinary Leadership – (Jamesbeard.com)
James Beard Foundation
Women in Culinary Scholarship Tip: Go Above and Beyond and Ask For More
New Trends and Techologies: Exotic flavors and spices getting utilized
Stiff upper-lipped Upscale Dining
Favorite Meal: Home cooking and street dining
Grilled Peruvian food in Cuzco
Tempura in Japan
What’s the one thing you’d like to know more about: Someone to catapult Rohini’s business (I pitch here about food science)
Advice on how to start your own restaurant: Do your research. Especially the cost.
Vermilion in New York and Chicago
New York is more competitive and jaded than Chicago eaters
Enter to win $500 dollars at Jessica Gavin's contest. Click Here!
Today we have an amazingly bubbly guest. Jessica Gavin is a Sr. Research Scientist for Nutralite, which is a division of Amway. She’s been there for about 9 years which I find absolutely amazing.
What’s also super cool is that Jessica has her own food blog at jessicagavin.com which has amazing pictures and recipes. Her blog is one of the most professional food blogs I’ve seen as someone who is a food scientist.
More importantly, Jessica has decided to showcase a scholarship for aspiring food scientists and this is the first thing on our show notes at myfoodjobrocks.com/028jessica . We definently encourage any student listening to apply.
Keeping this short, because this interview is jam packed with great information just about how to be a good product developer, communicator, and mother.
Note: Though Jessica and I work for direct sales companies, we cannot sell our own products! However, I hope through our conversation, you can tell they treat us quite well.
Key Takeaways - Why Jessica stayed in her company for 9 years
- How to use a culinary mindset in a product development aspect
- Why Nutralite grows their own Botanicals
- Jessica’s blogging skills and why she did it, and what she does (around 42:00 minutes in)
- Why Jessica wants to give you money
What We Talk About Nutralite- Amway
Botanicals
Flintstones Vitamins
Probiotics
Direct Sales
Cal Poly San Luis Obispo
Taryn Yee
The Most Important Skills in your job: Learning to build trust
Every failure is an opportunity to learn
Stages (pronounced: Stauge)- volunteering at a restaurant
Culinary Science
Ali Bouzari
What’s your dream job: Culin-neer? Own company
What do you look for in a job?: Your company values you
Most exciting food technologies: Clean Label, Gluten-free, GMO-free what you don’t put in
Soybeans
Pea Protein
Supply Side West
What’s the biggest problem the food industry has to face?: Pseudoscience and communication
Uber communication
Millennials
What’s your beat?
Who inspired you to get into food?: Jessica’s Grandfathers (crazy story)
Favorite thing you like to cook: Home made dumplings
Butternut squash macaroni and cheese
Tofu
Favorite Quote: Wayne Gretski: Miss 100% shots you don’t take
Favorite Book: Science of Good Cooking
Favorite Kitchen Utensil: Spiralizer What would you eat for a month?: Croissants
French Polynesia
Advice for the Food Industry: What is your Passion? What energizes you?
Advice for your freshman self: Study abroad or take interational lessons
Take internship opportunities
Cargill
Slaughterhouse in Texas
Jessica Gavin’s Blog
Reddit
Consistency is key
Income Report
Trolls
Scholarship
We have another great small business this episode. Piccola Cucina is an Italian bakery that focuses on Italian baked goods such as macarons and focus on using almonds in their mix.
In this episode, you’ll learn about the different varieties of Macarons, how important it is to maneuver and adapt in the food industry as a small player, and some amazingly good resources and advice from the CEO herself.
I always appreciate having small businesses on the podcast and we have a few more coming up in the pipeline. I admire their tenacity and thinking in the long term. This interview is no exception.
About Pina Romolo An entrepreneurial, international trade, sales, and relationship management executive, delivering the highest level of client service with keen attention and acuteness to cultural and political sensitivities with valuable contacts in a number of worldwide regions; expert knowledge and proficiency in English, Spanish, Italian, French and basic German.
Specialties: BA in languages, Specialty Food Manufacturing, Strategic Business Planning, Channel Sales, Web presence, Business Development, Event Management, Public Relations, Relationship Management
About Piccola Cucina Piccola Cucina is the premier manufacturer of gourmet, handcrafted, almond based foods. These artisan products use almonds as the first ingredient and are made with the utmost of care and attention, manufactured in a dedicated gluten free facility. Products include a line of Italian macaroons, 6 flavours in all. Flavours include Amaretti, Chocoretti, Pistachioretti, Limonetti, Coconutt & Walnutti.
Products also include almond based pie & tart shells. The sweet shells are free from gluten, dairy, grains, soy, corn & yeast, low in sodium & vegetarian. And the unsweetened shells are a multipurpose, vegan free from gluten, dairy, soy, corn & yeast & low in sodium. These shells are dense, won't get soggy, can withstand and hold any filling, from sweet to savoury, to quiches & meat pies, to deep dish pizza and anything in between.
Key Take Aways - The history and diversification of macaroons (macarons)
- Amazing specialty food industry resources
- The ability to listen to customers and pivot
- How do small businesses compete against the bigger guys?
- Why family is everything
What We Talk About Italian Family Recipes
Italian Macaroons
Amoretti cookie
Almond flour
French Macaroons,
America Macaroons
Brazil Macaroons
Tip for making macaroons: Ask my mother
Vegan Pie shells
Listening to customers
Food and Beverage Mannitoba (Board of Directors)
Ciao Specialty Food Show
Fancy Food Show in San Francisco
Specialty food association newsletter
Biscotti
Gluten-Free
My Food Job Rocks: I’m surrounded by good people, I get to be my own boss, I can build a legacy
Food Technologies: Non-GMO
As a business, what would you like to know more about?: I am learning every day
District Ventures- Armine Dickinson’s Incubators
Who inspired you to get into food?: My family, my mom
Favorite Book: Arlene Dickinsons: All In
Favorite Kitchen Item: A good knife
Freezing basil
Favorite Food: Pasta, Spaghetti Carbonata
Advice to Start a Food Company: Be prepared to be in it for the long haul
Don’t cut corners
piccolacucina.com
twitter
linkedin
Stephanie Ronquillo is a Cal Poly alumni, and perhaps she could be described as one of my first influences in getting me involved in college. She was the ideal academic student. With the 4.0 GPA, president of the food science club, she’s smart.
After college, she went straight into industry and works at Newly Weds Foods as a food scientist where her focus is on seasoning blends.
In this interview, we focus a good chunk on strategies to make your college experience meaningful, childhood heroes, and interview tips.
Today’s guest is the Vice President of Business Development for a distributor/ supplier, SPI Group, Russ Nishikawa.
What SPI Group does is brokers deals with lesser known ingredients and markets them to customers. A specialized ingredient producer will make deals with distributors for them to market or sell their product. For example, I would have never known about a pea protein from Belgium if it wasn’t for the SPI Group.
You don’t hear much about these types of businesses in school, but they are all the rage in industry, especially if you deal with highly functional and trendy ingredients.
Anyways, I’ve known Russ Nishikawa for a couple of years in Northern California. He reminds me of my uncle to be honest.
About Russ Nishikawa Russ has been involed in the growth of SPI Group for 25 years. He is involved in new ingredient business development with key customers and targeted market segments, working with new ingredient from new and existing suppliers and determining how applicable the product benefits are to each end product and customer, and maintaining a very technical approach to understanding the value of each ingredient to our customer's needs.
About SPI Group SPI Group is a distributor of specialty ingredients to food, nutritional, and nutraceutical manufacturers in the Western United States and Canada.
Quality Ingredients
Personal Service
Logistical Solutions
Technical Personnel
Key Takeaways * How Russ got his first job in Hawaii * Why learning about people is more important than process and equipment * How tricky it is to substitute cleaner ingredients
What We Talk About Humble Pie
NCIFT New Professionals
SPI Group
Colorado
Utah
Clean Label
Sodium Benzoate
Lactic Acid
Social Media
MSG
UC Davis Food Science
Hawaii- Maui
Papayas
Punaynay Island
Commerce
Wisconsin
Learning more about People
Formosa Food Ingredients
New Zealand Milk Products
New York
Most Important Skill in the Industry: Empathy
How to improve empathy: it’s about character, you’re trying to do the best for yourself and others
Why Does Your Food Job Rock: It’s Part of Commerce
Food Trends and Technologies: Clean Label
GMO, Non-GMO
Phosphates
Spices and Extracts
The Biggest Challenge the Food Industry needs to Face: Trust in the consumer and transparency
We’re on the same side
What’s one thing in the food industry you want to know more about?: How food interacts with each other
Understanding process
Inspiration: My Sister got me to look at food science
Pilot Plant
Most important ingredient: The people.
Quote: Be The Light –Buddha
Don’t be a downer
Favorite Food: Poco Loco (might actually be El pollo loco)
Poke
QSR
Advice for the Food Industry: Match your personality to the career you like
For the Future: I’d like to build process lines to Food Banks
First off, I am loving the diversity of our guests recently. From different ages and genders from all over the world!
The person we are interviewing today fits into this category. Deya is from Mexico and now works for the ever-trending Beyond Meat, where they produce meat substitutes that actually taste like real meat. If you do some research, their process making it (which is proprietary, and won’t be discussed too much here, sorry folks) is pretty fascinating.
You’re going to learn a ton about an interesting process called extrusion, which is a very scientifically complex process that creates really cool products. Basically, you take raw materials, put them into a machine and it pops out a product… that was a horrible description… but if you just google the process on how hot dogs, protein bars, or even how puffed cereal is made, you’ll know what I’m talking about.
I used to do some extrusion work in college and at my old job so it was nice to talk to somewhat of a kindred spirit.
However, I think Deya takes it to the next level, she is probably one of the most passionate people I’ve ever seen in a particularly specific subject and you will find out exactly why in this episode
About Deya Suarez Trujillo Deya was born in Monterrey, Mexico to parents with engineering and food science masters degrees. Their influence and understanding of the teaching method and her mother’s strong belief in leading by example and learn by doing, challenged Deya early in life to take risks and not be afraid to fail, as well as her dad always pushing her to be limitless creative. Together with her passion for creating yummy food allowed her to excel as a fearless, young engineer, working with heavy machinery, and integrating her work with scientists.
Deya attended university at Tecnologico de Monterrey known for their expertise and innovation with food science, particularly food engineering using extrusion technology. Additionally, Deya spent a year as an exchange student at the University of British Columbia in Vancouver. A food protein extrusion program at Texas A&M exposed her to the versatility of combining food and engineering machinery to create a wider range of food products.
This lead Deya to Beyond Meat, a company focused on improving human health, positively impacting climate change, conserving natural resources and respecting animal welfare through the innovation of plant based meat products. There, she leads the extrusion team developing, designing and communicating scale-up technology transfer for manufacturing in the extrusion team. On any given day she can be found working the drill press, creating and testing new die models for product improvement and functionality or testing new sustainable ingredients to help make the Beyond Meat products better. She gets messy, takes chances, develops early proof of concept designs, and executes on time.
Deya rides her bike to work along the beach and enjoys the beach with friends. She loves hiking in the hills above the ocean, painting, watching football, doing yoga and cooking with friends and family (specially Mexican food).
Key Takeaways * How Deya got into extrusion technology * Why Deya and I love Steve Jobs * Why you should be involved in something specific
What We Talk About IFT16
IFT App
Uber
Extrusion Engineer
Meat Replacements
Extruder
Clextral Twin Screw Extruder
Buhler Extruder
Extrusion functionality and reminiscing problems
How to recreate extrusion during the bench sample process
Texas A and M Extrusion Course
Food Science Engineer
Easy-Bake Oven
Techologico De Monterey (College)
Cereal Science
My Food Job Rocks: I do what I love
Beyond Meat
Why Plant protein is the future
Extrusion By Products such as Whey, Fruit Skins, etc
Reducing Food Waste
Favorite Quote:
Here's to the crazy ones, the misfits, the rebels, the troublemakers, the round pegs in the square holes... the ones who see things differently -- they're not fond of rules... You can quote them, disagree with them, glorify or vilify them, but the only thing you can't do is ignore them because they change things... they push the human race forward, and while some may see them as the crazy ones, we see genius, because the ones who are crazy enough to think that they can change the world, are the ones who do.
(I have this on my cubicle)
Steve Job’s Autobiography
Favorite Book: The Happiness Track Emma Seppoa
Life’s too Short to Be Stressful
Favorite Food: Mexican Food (Salsa)
Advice for anyone who wants to go in the food industry: Get Ready. Find something unusal that you’re passionate about
Find the experts and go out to find the experts
Invest in your future: You might not have all the knowledge right now, but if you’re surrounded with people who know things but you don’t, learn from them.
Appreciate what you know, and share what you know, and learn other things from other people
My Linkedin Video about Extrusion Processing
Download Interview (Right Click Save As) For today’s episode, we have Chef Michael Bunn, Senior Manager of Sam’s Club where he takes on a Quality and an R and D role. This guy has an amazing food career. From culinary school in the military, to academia, to being a research Chef, so many things. This guy loves what he does. The RCA loves this dude too. He’s had articles published about him, and Kim also has a great podcast about him as well. Enjoy Chef Bunn’s interview, where we talk about chef school, retorting, and…Baltimore crab… About Chef Michael Bunn As a former military cook and current Sam;'s Club senior quality and product development manager, semper fidelis- the "always faithful" motto of the Marines - guides Michael Bunn's life and work. I cannot do this justice, but this amazing article about the Chef will be the best bio I've ever seen. http://www.nxtbook.com/sosland/rca/2016_09_01/index.php?startid=1#/30 Key Takeaways * Why Mike decided to go into research instead of being a chef * Whether Mike enjoys Product Developing versus Quality * What the heck is Clean Label? How do Chefs help the clean label trend * How to ship Baltimore crab to your house * Why the industry is looking for both chefs and food scientists
What We Talk About Being a Chef Culinary School in the Marine Corps Culinary and Hospitality Management University of Akron, Ohio Food Science at Akron, Ohio University of Cincinnati Food Science Program The Werner Company Retort Intern (company disbanded) JR Simplot Masters Degree in Food Science in Kansas State Sam’s Club Retorting MREs Private Label Research Chef Association Important Skills: Communication, Networking, Flexibility. Be Humble Interview Article for the Culinology Magazine Food Trends: High Pressure Processing versus Thermal Processing Sous Vide Ramen egg Biggest Challenge we need to face: Sodium and Clean label How Mike talks about Clean Label: Depends who’s asking. Panera Bread, Subway have different views for instance What Mike wants to learn more about: GMO’s, Sodium Who inspired you to get into food?: His grandmother Quote: Poor Planning equals Poor Results Book: Culinology Book: Interaction between culinary arts and food science (actually called this) Kitchen Item: Hand blender Favorite Food: Sea food. Crabs and Shrimp. Steam garlic crab, whole boiled crab. Baltimore Crab (they will ship live to you) Google: Live crab for sale online (Maryland) Mayland Blue Crab Express Advice about the food industry: for the chef Learn the craft and skill set very well
Today we have a special guest who came all the way from Australia. Bo Wang was born in China, moved to Canada for academia, and now lives in Australia working for the industry. His focus is microencapsulation and works to encapsulate fish oil at Nu-Mega Technologies.
Within this episode, he not only talks about his amazing opportunities living in difference contries, but also really digs deep on the difference between academia and industry.
Also, let me know if the audio is good or not, it’s a bit fuzzy this time and I would love your feedback. I recommend you listen without headphones this time if you can.
The first section of this episode is a segment of Peas on Moss' episode. You can find the full article here.
About Bo Wang Dr. Bo Wang is a Senior Food Technologist at Nu-Mega Ingredients, Queensland, Australia where he is leading the development of novel microencapsulation delivery systems for various bioactive ingredients. He is also an adjunct Senior Lecturer at The University of Queensland and an Adjunct Senior Research Fellow at Deakin University.
Dr. Bo Wang has a Ph.D. in Food Chemistry and Engineering from China Agriculture University and completed his fellowships at Agricultural and Agri-Food Canada and Deakin University before starting his career in the industry. His current research interests include a broad spectrum of natural products extraction and characterization, analytical chemistry, food biotechnology and omega-3 oil technology with expertise in the nano-/micro-encapsulation technologies.
About Nu-Mega Ingredients NU-MEGA Ingredients Pty Ltd. develops, produces, and supplies omega-3 DHA as an ingredient to the food industry. The company offers a range of microencapsulated Hi-DHA tuna fish oils for addition to various products in dry powder form. It offers its products for various applications, such as infant nutrition products, including infant formulas and moist solid preparations; bread and bakery products; cereals, which include muesli bars and breakfast products; dairy products, such as frozen confection, yoghurts, fromage frais, and milk; supplements, including capsules and dietary products; beverages and juices; animal feeds; and fruit preparations. The company was founded in 2002 and is based in Melbourne, Australia. NU-MEGA Ingredients Pty Ltd. operates as a subsidiary of Clover Corporation Limited.
Key Takeaways - Bo’s AMAZING traveling opportunities
- Why Microencapsulation is pretty important
- Different Cultural Ways of thinking between culture, academic and industry
- When Bo said he was a Food Engineer and people thought he was a Chef
- The big difference between Industry and Academia
What We Talk About Australia
China
Agricultural Engineer
Canada
Lycopene
Food Engineer
Ph.D
Microencapsulation
Fish Oil
Cultural Way of Thinking
Most Important Skill: The consumer don’t really need a perfect product. Fulfill their needs, not yours
Food By-products
My Food Job Rocks: I love it! I can serve people
Biggest Challenge: Food Industry focuses more on money than research
What’s one thing you’d like to know more about?: How to process raw materials into extracts
Did anyone inspire you to get into food? : My Supervisors and connections
Favorite Food: Chinese people can eat anything
Scorpions
Insects (why he doesn’t like the trend)
Advice for anyone who wants to go to the food industry: The connection between academia and industry is close. Do not stay in the lab, keep on making connections and asking questions
IFT Expo
Retail Euro VitaEuro
AIFST – Austrlia IFT
AOCS – Chemistry Society
Agricultural Engineering Conference
Have you ever wanted to start your own Ice Cream Buisness? Daryl David is the man for you! His life is 100% ice cream. From starting his own business, to now helping people grow their own, there is no man I know who knows more about ice cream than Darryl David If you want more information on Darryl, check out his website on www.icecreamprivatelabel.com This episode is full of everything ice cream. Ice cream history, ice cream business, ice cream science, and ice cream innovation. Key Takeaways * The history of ice cream and its renaissance * How to contact a co-manufacturer for business * Rich, young entrepreneurs who want to make pot ice cream * Why ice cream is the perfect food science experiment
What We Talk About Dairy or Non-Dairy Frozen Buisness Such as: Ice Cream,Popsicles, Mom and Pop Ice Cream Shop, Gelato icecreamprivatelabel.com Private Label CoPacker SEO friendly Soda Fountain Steve’s Ice Cream (Harryl’s Ice Cream) Batch freezer Coldstone Creamery Electrofreeze White Mountain Freezer Quote: “What people see today is the fast moving train, not the wheels struggling at the beginning” Golden Age of Ice Cream: Chunks of Cookies, Artificial turned Natural, adding nuts Startups for Ice Cream What you need to talk to a Manufacturer: Ingredients, products, capacity, formula The difference between making things at home versus manufacturing Maltomeal Enough information to know everything, or over confidence THC-infused ice cream Mantra: Let’s make a product professionally, consistently, and good! Good Experience versus Bad Experience in product development Momenti – high end alcohol ice cream Who inspired you to get into ice cream?: Me People eat ice cream to feel good The perfect food example Liquid Nitrogen Shops The process of Dippin’ Dots Advice about Getting into a Food Buisness: Call Darryl I mean, if you think you can’t hire a professional, wait till you hire an amateur Quote: I may lay the canvas out, but they will paint the picture
Download This Episode Here Congratulations to Alanna, Brian, and Amit for snagging Ali Bouzari's new book! This monologue is about the ways you can maximize your college experience and hopefully prepare you for the future. You can follow all of these rules, or none of them. I'm just distilling my "complicated" college life. Key Takeaways * Why you need to be involved in college * How to be involved in college * Why my best experience in college wasn't food science related
What We Talk About Lion Dancing Transcript In this episode, I’m going to talk to you the importance of getting involved in college. Before I go into college, don’t be one of those people who thinks college is a waste of time. You can be rich going to college, you can be rich going to trade school, you can be rich by not going to school at all! I’m a bit fatigued about how any people complain about working at starbucks after graduation when the anecdotes between successful people and unsuccessful people are relatively the same. College is indeed, what you make of it. And it’s a time that will really cement how you will deal with life in general. Some people will spend it partying, some people want to find true love, some people want to get experience starting a company, get into the Big 4 Accounting firms, support local communities, or change the world. Me? I’m not sure. I kept my options open. A lot of people get screwed over on college debt. A lot of people have to work two jobs in food service and take classes. I’m going to be honest with you, my parents paid for my college so I was able to focus on more things that other people could not. However, I want to give you service on what I thought was most beneficial in college. This is me sharing my experience and though you may or may not be in my shoes, distilling my experience might enrich your college experience. I hope. At my busiest time in college, I: Had 2 part time jobs: in the pilot plant and in the Multicultural center. I probably wouldn’t survive working there with the wage they paid me. Did 2 product development competitions: Disney and Developing Solutions for Developing Countries Was in 3-5 clubs with 2 being officer positions (Captain of the Lion Dance Team, Treasurer of a cooking club) Was a committee head for a really cool diversity event with 500 people involved. Did an entrepreneurship competition So this involved staying up until 12 to 2am every day. Fun stuff, right? So I didn’t have to do all this, and to be honest, you shouldn’t. What I found valuable from these experiences was the relationships you for by meeting different people. With these relationships, you learn so many things. How to talk to people, how to convince people, how to be charismatic, how to excite a crowd, plan events, count money, take notes, write agendas, align visions, work together. The relationships you kindle when you do these extracurriculars are vital if you choose to go into the career you studied. Or not. But it certainly has helped me with this podcast. So in this episode, I want to give you 5 distinct actions why you should be involved with things in college and 5 distinct actions on how to do it. Let’s begin. Let’s start with “Why”: For some people, getting involved in college can be a way to make new friends, a shiny spot to put on your resume, or because you’re generally a good person at heart, right? Anyways, I have 5 reasons on “why” you should get involved in college especially if you’re in your freshman year. 1. You will look attractive on paper Of course, the most straight forward reason you should get involved is to put it on your resume Here’s some real life advice: it might not be wise to do everything. There are a lot of people who were just good at one thing and got a job super easily. There was this one girl in college, where all she did was talk about wanting to be a plant manager and so she did an amazing job climbing through the ranks of college and grab a leadership position within the Cal Poly Pilot Plant. Her focused experience got her the job quite easily where my sporadic experience…well… took me a while. You can check that out on episode 10. However, getting involved as much as possible does have its perks… For one, you get this huge foundation of soft skills, something that throughout this episode, you’ll come to find out. More importantly, it makes you a more wholesome person, you learn not to be so much of a jerk, and you have increased diversity awareness due to just dealing with different people. However, you can’t fit everything on your resume…but you can on your linkedin profile… 2. You can’t BS experience
In most interview questions I’ve experienced, I have been able to fit in the question with an answer quite well because of the myriad of experiences. In fact, I could give comprehensive stories on how I delt with the situation. It’s very hard to BS experience, but that’s not to say you can’t. I know a lot of people who BS or stretch the truth, but it doesn’t make them good people. You should be a good person. I think what I really want to get at here is this: most interview questions you’ll get can be answered the best in a story format. It enriches your answer and gives people a much better understanding on who you are as a person. So armed with this knowledge, BSing your answer will make you seem good at first, but you’re probably going to be living a lie throughout your time at work. But some people do it. Some people are very good at lying though, and some people pull through with it. Hey, if it’s what you want in life, then you do you. 3. You will forge deeper connections
As long as you are consistent at meetings and not a jerk, you will forge very deep connections with people who are involved. It is vital to forge these connections for people who are involved in things because the return on investment is extremely valuable. But you can only forge connections if you are fully committed. Commitment, like many of you guys probably know, is a huge sacrifice because you can only share who you hang out with so much. In a platonic point of view, which club is going to give you the most value from your time? On a deeper level, which friend is going to? And value is very very subjective. Depending on the person, value can mean so many things. At my freshman year, I tried out 30 clubs. In my final year, I peaked my head in about 4. You’d probably go insane if you invested all of your time in 30 clubs. I might have almost did. But you soon realize who or what is more important. I found the people in my department and the diversity-advocate community, along with some food clubs, important to me. Let me give you an example: All of the Cal Poly Alumni who have been interviewed for this podcast were a result of forging deep connections throughout college. Whether it be in classes, clubs, or competitions. If I didn’t forge a good connection with them, I don’t think this podcast would have turned out. They really supported me during the makings of this, and they were the spark that ignited the flame. I really can’t thank my Cal Poly friends enough for supporting this podcast. I’ve worked with Katie and Taryn on food science projects, the IFTSA product development competitions, and other crazy things in my University. Because we were involved in everything together, we trust each other. So I’ll just say another thank you to both of them. 4. You get, and I’m putting this in quotes… “free stuff” One of the funniest things I like to do is post stuff on social media on things I get for free. I used to do it on facebook, instagram, and now snapchat. By the way, every social emdia thing I have is itsmeadamyee, all one word. Free stuff is nice, but as the old saying goes, “there’s no such thing as a free lunch”. I feel like with that mindset, it ruins the involvement experience because it makes you very ungrateful on the free swag (shirt, food, concert pass) that you received. For me, I enjoyed helping people and getting involved so I enjoyed the benefits of the free stuff. Point being, the value you put into something will bring back as much value as you get out of it. Here’s an example: You get paid to go to work for 8 hours a day. You convert hours to dollars. If I spent 5 hours a week feeding the homeless, I don’t necessarily get money, but the value is still there. Feeding the homeless gives me satisfaction, it gives me, purpose, it gives me happiness in times where I feel really bad about myself. Seeing people smile when I give them a can of corn feels good to me. But it can also give other things. What if it gives you the chance to meet a famous person? Or the love of your life? Granted, these are far off, but the point is, you never know. Exposing yourself as a good person to people makes you valuable, and it should strip you of any bad intentions that you think you have. However it’s also an investment, you might not see returns in a month, but it snowballs. Your reputation increases, and the value might return 10 fold. 5. You develop a sense of purpose and meaning So this mainly happens when you get into a leadership position. Especially the VP or President stage. For some people, leading something’s pretty cool, and don’t knock it till you try it. Once you learn to lead something, and get people to do things for a common cause, it’s quite a strange, but satisfying feeling. Especially in hindsight. But people will do it, because they either like you, or the idea. Both help…a lot. With enough leading on something you’re inherently passionate about, you might actually make a difference. For me, it was working on getting Cal Poly to get involved in IFT and entering the product development competitions. Once we actually placed and were able to go to Chicago, that was like “wow, we actually made progress!” And that’s an amazing feeling! The feeling of actually leading people to do something significant is something everyone in the world should try to do. Once this happens, you can actually feel a sense of purpose, and later in life, that might save you from the impact of being an adult. Never have anyone berate or laugh at your sense of purpose. Whether God, the environment, improving your home town, getting married and having kids, being an astrounaut, telling everyone you’re a food scientist, your purpose is unique. And for some people who say they don’t have a purpose, well, my only advice to find it is to really lead something and make an impact. Once you’ve had small successes doing that, go bigger, and suddenly, it’s like you were born to do this. How Alright, you’ve made it this far. As much as we like to hear why something works, it’s more practical to learn how something works. Here are 5 actions you can use right away to get more involved in college. 1. Join a club/organization dedicated to your major
To get ahead of half your classmates, you should probably join the club or organization dedicated to your major. For Electrical Engineers, that’s I Triple E, for Food Scientists, it’s IFT. Ask your professor which organizations to join. Do it, email him or her right now. Unless you’re driving… then wait until you get home. Other than club fairs, job fairs, etc, the best way to absolutely get into an organization is to just ask (well, except for the Greek system). People absolutely love it when you ask if you can join something and they shouldn’t ignore you if you request to join, unless you give off that you’re a horrible person. 2. Join a club/organization dedicated to your major …and make it better
It’s vital that once in your college career, you do a leadership position Some leaders want to do everything, and then get overwhelmed and depressed, and ultimately, their legacy fades. Actually, your legacy is probably going to fade anyways since college is like life on steroids. After you graduate, you’ll keep clinging on to your friends in college, and then maybe in 3 or 4 years… poof, you’re forgotten. Oh well. I went off tangent… basically, instead of focusing on making an organization better as a whole, make it your vision to improve just one thing about the organization. This can be getting into a new competition, or hosting an amazing banquet, whatever. This teaches the power of legacy. Legacy is important, especially in college, but probably later in life. At most, you’re going to have 2 years tops in improving your organization, so time is valuable. Getting in the mindset that you need to impact your “legacy” is important. Legacy isn’t exactly a name, it’s what you actually did during your year of leadership. Did you make a cool How-To manual for next year? Or did you organize an amazing event for the campus? Or as simple as implementing a successful fundraiser or bake-sale is good enough. 20 years from now, wouldn’t it bring a tear to your eye if you came back on campus and saw the thing you worked on still being worked on? Like that pizza Friday you kept on pushing year after year was successful after 20 years. Stuff like that, though small, is what you need to strive for to make an impact in college. And they may forget that you did it, but that shouldn’t matter. The fame shouldn’t matter, the experience that you received should matter the most. And of course, you don’t have to be club president to do so. In fact, I ran twice for food science club president until you realize how cliquey it got. But in hindsight, I realized I got really power hungry. I’m proud of the things I did in my department so I have no regrets in what I did. Roberto and Emma did a great job in their terms. 3. Join a club/organization not dedicated to your major
So besides Food Science activities, I really enjoyed getting involved with the Asian community in Cal Poly. There was a point where I was living two lives: an overachiever in food science… and an overachiever in Asian things…. Looking back, was it necessary? For an average person, probably not… but… yea let’s leave it at that. Let’s see, I had a job for 2 years at the Multicultural Center, lead a 500 person diversity initiative, and probably my most precious moment, I would say, the most ephinany-like moment in Cal poly was leading and growing a Lion Dance Team. This was the first team I grabbed by the horns and lead charge. I fell in love, became absolutely obsessed with lion dancing. For audio reasons, it’s the rawr Lion, not the one in country bars. Please, just google it. Lion Dancing is this ancient art of Chinese Dancing where we dress up in these giant paper mache dragon-like costumes and scare away evil sprits… that’s probably the best description I can give. If anything, you can google Lion Dancing… L-I-O-N Dancing and something cool will pop up. It’s cultural, and frankly, it taught me how to run a business (which to be honest, a good chunk of profit was rewarded to our club members via all you can eat Korean BBQ). It taught me how to manage money, members, develop systems to make things really effective, how to motivate members (via food), and how to develop strong family-like bonds that would make it impossible to leave. So this can be practically anything. Not just cultural. I chose cultural because… I’m Asian. As discussed on how to make a legacy, my most proudest legacy was mending relationships with our parent organization, the Chinese Student Association. I found this extremely satisfying in the beginning, there was a mutual hate with each organization, and after 4 years, having half of our board have lion dance members just last year. What’s amazing about that, is that you basically planted a seed, and told the next person in charge to keep watering! But there’s plenty of other avenues to look into such as socially conscious organizations like a fair trade club or permaculture club, a project oriented club like a rose float or robotics club, or sports club like club soccer and intramurals. There are so many options it’s ridiculous so just go for it. Try everything. 4. Form bonds and maybe a following
Though the food science clubs gave me value professionally, joining the cultural environment at college improved me as a person. It was the family I never had. And that’s extremely important to acquire in college. So forming bonds between your collegues is extremely important. Like I mentioned before, you are investing in your future by forming these bonds. You never know when someone can get you a job offer just because you helped them on their homework. But the food science organization did give me a kind of following… So there’s a lot of debate whether to form a lot of bonds with multiple people, or form strong bonds ith a few people? I guess not everyone is a connector, so whatever floats your boat. My recommendation? At least in a professional setting, form strong bonds with people who have a good network. Usually, those people are pretty friendly. 5. Don’t cry when you lose
When you fail at an election, or have 3 people show up to your scheduled event, a fancy banquet that fell through, or whatever, don’t cry about it… at least not in front of people. You can cry when you go home, or in the arms of a loved one. So you’re going to hear this throughout your whole adult life: you need to embrace failure. We’re taught all of our lives not to get F’s in school, and I’m still in the mindset that failure hurts. But that’s a good thing. It’s very important to learn how to feel the pain of failure. It’s more important to have the ability to analyze why you’ve failed and improve on it. Failure hurts as much as a bad test grade, a broken heart, and a lost acceptance letter. Some will say those scenarios are all failures. But when that happens to you, what did you do? Did you complain on facebook? Did you cave in and stay in your room forever? Maybe. Can’t say I haven’t. Can’t say you haven’t. But every time I’ve “failed”, I’ve learned how to analyze what went wrong and try something new. Everyone has their own different story on how to conquer a loss. Some get numbed, some walk away, some crumble and never leave their room, ever. The best advice I can give you, is that when one door closes, another one opens. And it’s up to you to pack your bags and charge at that door at 100%. Final thoughts: The most important thing you need to learn in college is learn how to be a leader. To progress anywhere in life, to be recognized, to be respected, you have to learn to be a leader. So make it your goal to lead at least one thing you’re passionate about in college. It’s such an amazing opportunity to inspire others. You need to take it. And when you graduate, never stop leading. Join a non-profit or 12, build something in your town or city that you’ve always wanted to be a part of. You have that ability now. By being a leader, your life will have meaning. And always remember: there is no better time in the world to create something new. This podcast was made with about $100 dollars in equipment, all I needed was the initiative to start, and the courage to ask experts to help me. Before, I hated my own voice, before, I could never think of talking to people, asking engaging questions right on the spot. When you ‘Grow up”, it’s easier, yet scarier to start something new, and lead. But those who feel your enthusiasm will follow. It might take a while, you might have people who think you’re crazy, but all you have to do is smile. Learn to Lead and keep on leading. Thank you for listening
Download this Episode Today we have our first food retail business owner! Sarabeth Yeli Marshall has her own chocolate company and she tells us her amazing story of how she got to where she is today. The questions are a little bit different, but this is the side of the industry where anyone can start. We have a few more food business ones in stock and the amazing thing about food buisnesses is that you can start anywhere, any time, with any degree. I hope you find this podcast inspiring…and craving chocolate! PS: Click here to vote for Yeli Belly Chocolates for the Brassy's Award! About Sarabeth "Yeli" Marshall The proud owner of Yelibelly Chocolates in Southlake, Texas. Visit our store and sample our award winning, artisan chocolates! Registered Dietitian and chocolatier with over 14 years of experience in the fields of food/nutrition program branding and promotion, menu and product development, wellness program development, foodservice management and USDA food programs. About Yelibelly Chocolates (from the Brassys Award Site) What is your company’s vision?
Working with chocolate requires a range of culinary skills, a bit of artistry and a talent for taste. While technique and hand skills are important to the success of a chocolatier, taste is the most important element of all. To provide something that looks amazing is one thing, but once someone tastes the chocolate, nothing else matters. Our vision is to offer exquisite, flavor-infused chocolate to the masses. We’re willing to break a few culinary rules and set our chocolate apart by offering flavors that tempt and tease. Let’s spice it up with habanero or bring in a savory taste with a procini mushroom infused ganache. In the end, we are going to get chocolate wasted!
What makes your product or business unique and innovative?
Yelibelly Chocolates is built on science and sparkle. Meet our chocolatier, Yeli, the only belly-dancing, dietitian-turned-chocolatier on the scene. Her background is not in culinary arts but in food and nutritional science. She worked as a dietitian for 14 years before opening Yelibelly. That science background brings a different vision to the chocolate from years of working in research and development and it shows in our unique flavor profiles. And then there is the sparkle! The first boutique to sell our chocolate was the dance studio were Yeli was teaching Egyptian Belly Dance. By bringing together her two passions – chocolate and bellydance, we get Yelibelly Chocolates!
Key Takeaways - How Yeli went from Being a Dietitian to a Food Buisness - The power of aroma-based Chocolate - Why Yeli enjoys being creative and loves it when people enjoy her food What We Talk About Texas Artisan Chocolate Company Bon bon and truffles Back end selling Airbrush Colored Cocoabutter transfer sheets Registered Dietitian Genova Italy Cardemom Cedar Infused Chocolate Sriracha Chocolate (not a good idea) Biggest Challenge we have to face: Misinformation. My background leads me to too much knowledge Gluten-Free Water What’s one thing you’d like to know more about?: How do I make new products? Chicago Callebuat Academy Valrhona Chocolate Company East Coast Guitard California Chocolate Course Callebaut learning library (FREE) Who Inspired You to Get Into Food?: Ethnic Restaurants, her ex-husband Kitchen Item: Sil-pad (Silicon Pad), Tempering Machine One Meal to Eat: Indian Food, more specifically Chicken Tiki Masala Clove in Chocolate Advice for Starting a Food Business: Don’t give up, don’t back down. It’s always going to get better. Hang on. What’s Next: Finding her own place. She currently has a Shared Storefront Southlake Texas Dallas and Fort Worth
This is part two of Ali Bouzari's amazing interview. Find part 1 here: http://myfoodjobrocks.com/018ali/ And don't forget about our giveaway at www.myfoodjobrocks.com About Ali Bouzari As an Iranian Texan, Ali Bouzari grew up with exposure to different cuisines, but most notably, beef over an open flame. His affinity for food and science lead him to become the guy where all the top chefs call him for help on the science of food. After waking up from a nightmare, he googled on his phone, “food chemistry PhD” and found himself at the University of California, Davis for Food Biochemistry. Strategically located near Napa and Sonoma’s food scene and San Francisco’s thriving entrepreneurial food and tech hub, Davis was his master plan to be the guy where chefs call him. Between being an instructor for the Culinary Institute of America and a graduate student at Davis, he juggled being a freelance consultant for chefs, tapping into the new market of research chefs. Later, he co-founded a consulting firm with top research chefs and a stealthy food lawyer to help make his dream of becoming the go to people for solving food problems. About Ingredient If you want to pre-order Ali’s book, Ingredient, you can go on Amazon. The book is expected to release September 27, 2016. For the price of two mouthwatering sandwiches, the ones similar to what Joey Tribbiani savor, you can learn the essentials of food and cooking through colorful artwork and the translation of esoteric scientific theories into practical at home cooking. You can learn a little more about Ali by reaching out to him on Twitter with his account, Alibouzari. You can also find out more information on his website. The website includes media coverage on Ali, his works in writing, media and Pilot R + D. What We Learn About * Read a ton of books; books help you recognize what is really great and between the lines, it helps you understand why something is great * Eating can be constituted as research * Savory applications in food is trending * Ingredient by Ali Bouzari is the Rosetta Stone to cooking
What We Talk About Research: Eating the best Austin BBQ as tax certified Favorite food: Texas BBQ Brisket Beef is a huge thing in Iran and Texas Umami Human breastmilk has 20x more glutamate than cow milk MSG EXO bars Fermentation and Food Industry Favorite Books: Harold McGee’s On Food and Cooking and Sandor Katz’s Art of Fermentation Favorite Kitchen item: Deep Welled-Spoon and Rubber Spatula Advice: Hire a food person when starting a food company. CDO: Chief Deliciousness Officer (this is a mde up term) Ingredient book presale Rosetta Stone of Cooking Website: alibouzari.com Twitter: AliBouzari
Forbes named him 30 Under 30. Zagat did the same. UC Davis wrote an article about him. HIC The Useful Tool and The Culinologist interviewed him. He gave two TED talks and is about to roll out a book. He will now be interviewed for this podcast. His name is Bouzari, Ali Bouzari. He is a Culinary Scientist at Pilot R + D, holding a doctoracte in food biochemistry and having served as a research chef for the Thomas Keller Restaurant Group. His interview with Adam Yee not only inspires many food industry members to strive for a better tasting and more creative food product, but also brings to light humble beginnings of how a man, a dream and a passion can make the world a better place to cook, eat and understand the impact science has on both. For culinary science! About Ali Bouzari As an Iranian Texan, Ali Bouzari grew up with exposure to different cuisines, but most notably, beef over an open flame. His affinity for food and science lead him to become the guy where all the top chefs call him for help on the science of food. After waking up from a nightmare, he googled on his phone, “food chemistry PhD” and found himself at the University of California, Davis for Food Biochemistry. Strategically located near Napa and Sonoma’s food scene and San Francisco’s thriving entrepreneurial food and tech hub, Davis was his master plan to be the guy where chefs call him. Between being an instructor for the Culinary Institute of America and a graduate student at Davis, he juggled being a freelance consultant for chefs, tapping into the new market of research chefs. Later, he co-founded a consulting firm with top research chefs and a stealthy food lawyer to help make his dream of becoming the go to people for solving food problems. Pilot R + D The genesis of Pilot R + D came through by recognizing collaboration between chefs with diverse research and development backgrounds is much better than independent work. As a special operations delta force, the band of chefs, Kyle Connaughton, Ali Bouzari, Dan Felder and Dana Peck (part lawyer and part chef), became the founding members of an innovation and development firm. Who you gonna call when you’re in need of help as a food and tech entrepreneur? Pilot R + D. Who acts as the hotline during the 11th hour as a fast casual service advisor? Pilot R + D. Research starts with eating a load of good food as a business expense. That’s a job worthwhile where one gets paid to eat food because of science and research! Aside from research, Ali and his colleagues solve problems with a hybrid ideology of product development/food science and culinary/chef mindset. With the approach of flavor being important and ingredient functionality in the context of the whole food, the team tries to figure out their limitations on each project to develop to their clients’ expectations. At times, they think about how pragmatic some projects are and aren’t afraid to admit the impractical demand of the project. That is not to say they are highly selective with their clients. They equally accept any range of proposals. To learn more about Pilot R + D, you can find more information here. Key Takeaways (this episode only) * Read Harold McGee’s On Food and Cooking * Culinary Science * Food ingredients in the context of chefs is to look at the whole ingredient, not the purified form
What we talk about (this episode only) TED Talk Culinary Science Harold McGee UC Davis Biochemistry PhD Culinary Institute of America French Laundry Alton Brown Good Eats Pilot R&D Kyle Connaughton (Fat Duck) Dan Felder (Momofuku) Dana (Morrison Foerster) Grassroots consultancy for chefs Chef scientist Trend forecasting Ingredient Functionality Advice: Learn how to say I can’t do that or it can’t be done Flavor and Taste
Today we have Philip Saneski, an inspiring, young, proactive, dude who has recently been working hard to build up the Research Chefs Association Student section. Philip works in an innovative consulting company in San Francisco as an intern, has experience as a pastry chef and, as a student, during the school year, he is involved quite heavily in the Research Chef’s Association (RCA). You might remember the Research Chefs Association or Culinology program in episode 12, where Kim Schaub talks about her experiences. Her podcast features culinologists from the RCA. Enjoy the interview! Phil really shines a light on everything the RCA has to offer. About Philip Saneski Philip has culinary experience working in San Francisco Chronicle's 'Top 100 Bay Area restaurants', and Michelin star kitchens as a line cook on multiple stations, as a Pastry Chef for an upscale hotel, at AQ Restaurant, a James Beard Award finalist for 'Best New Restaurant in the Country' and most recently Bob's Well Bread Bakery, named one of the 'Top 15 Small Town Bakeries in the Country' by Travel & Leisure magazine. In addition to being a certified wine sommelier, Philip has expanded his palate by working for award-winning chefs in Portland and Austin. As President and Co-Founder of the Research Chefs Association Student Committee, he is passionate about providing long-term food industry careers to talented students who are able to combine food science and culinary arts - what he calls 'extending the shelf life of chefs'. Interested students can find out more about these R&D opportunities through his Student Committee team's student-run blog The Culinologist: Creating the Future of Food.
Philip's extensive pastry experience and volunteer involvement for non-profit organizations led to a coveted internship at a San Francisco Bay Area-based food science product development consultancy, A LA Carte Connections, LLC. During his time as an intern, he became even more enthralled with developing future food products. From gluten-free baked goods to no-bake energy bars, from plant-based proteins to cricket flour. He says that representing innovative start-ups as well as established global corporations is (thankfully) never the same.
Whether Philip's balancing school with early mornings as a Pastry Chef or in R&D, everyday his Food Job Rocks! He wants all food interested students to feel the same enthusiasm by making them aware of the numerous career paths available beyond the restaurant kitchen. In March 2016, Philip was given the Research Chefs Association President's Award, the first student ever in the association's 20 year history. About the RCA The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® - the blending of culinary arts and the science of food. Key Takeaways * More insight about the world of RCA/Culinology * Phil’s awesome tagline and love of crazy desserts * How you might benefit if you join the RCA Student Association
What We Talk About Rachel Zemsher Pastry Chef A La Carte Connections The Village Pub AQ Restaurant and Bar Allan Hancock Granada Bistro Bob’s Well Bread Research Chefs Association RCA Conference Gochujang Sous Vide RCA President, Catherine Proper Culinology Magazine Chocolate Beet Cake Phil in 5 Years: Somewhere Innovative Kite Hill What Phil Looks for in a Job: Opportunity Mark Crowell, CuliNex RCA Student Committiee Favorite Kitchen Item: Quenelle Spoons Thomas Keller Advice: Work Backwards Peas on Moss Download Episode
Today, we have a really cool food job. Julie Miguel can be described as a woman who wears many hats and you’ll see in this episode how much she’s involved in. She’s a food stylist, food media expert, recipe developer, has been on TV multiple times on different stations, and her most important job; being a mother. So this is a very fun interview and you’ll get a lot of really cool, practical tips for how to improve your food photography and recipe development skills. The most important thing in this interview is to really listen to Julie’s advice on achieving your goals. About Julie Miguel Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen. She does this by taking traditionally difficult recipes and making them easier to execute. Cooking is something that Julie has always been fiercely passionate about. She began cooking after the tragic passing of her mother at age 15. She is not a trained chef, however, she is a home cook with a lot of real life experience who has trained with many well-known chefs. Julie continues to broaden her culinary experience through her work. In May of 2016, Julie completed a culinary training and Chinese culture program in Suzhou, China. Julie’s food media career began after she placed 7th on the inaugural season of CTV’s MasterChef in Canada. Since then, she started her blog and has made numerous appearances on The Marilyn Denis Show and other national and local television channels. Julie continues to make regular appearances as a cooking segment presenter on television as well as hosting live events. She has partnered with many nationally recognized food and lifestyle brands and is the co-founder of Mami Umami, a program aimed at teaching youth, life skills in the kitchen. She has grown a significant social media following through her diverse work and continues to find innovative ways to engage her fans. When she’s not developing recipes for her clients, Julie sits on the Program Advisory Council at Centennial College in Canada where she acts as an industry adviser for their Food Media program. She is also the Blog Award Chair for the Taste Canada Awards where she administers the Blog Award and also acts as the webmaster and Taste Canada Cooks the Books, Stage Assistant. Her favorite thing to do, besides cooking, is spending time with her husband and two young boys. Key Takeaways * What makes a good food photograph * How Master Chef Canada inspired and launched her food career * Why you should have a personal website
What We Talk About Daily Tiramisu Food Photography Organizing Your Week Lady York Foods in Toronto MasterChef Canada Merylyn Denis Segments - #1 Talkshow in Canada Local Rogers JulieMiguel.com Food Technology: 30 second food videos - For example, Tasty Snapchat Centennial College Inspiration: The production crew for Master Chef Kitchen Item: Meat Cleaver from China Mario Batali Squid Ink Favorite Food: Pizza (Thin crust) Quebec Pizza Advice to be a Food Stylist: Put yourself out there and sometimes, training doesn’t matter Something Inspiring: Look at someone inspiring, and aspire to do the things they do Download Episode
I promise, this is the last Cal Poly alumni episode for a while (at least until episode 25)! But I gotta tell you about Katie Lanfranki. Katie is currently a Research & Development Technologist at South Coast Baking, Co. She is one of the most supportive, proactive people I’ve ever met. Katie’s a very inspiring person and she is super knowledgeable. In this interview, you’re going to see just how passionate and excited she is in her job. One of the most valuable pieces of information I’ve found in this interview is about the choice to choose between Graduate School or working in the industry (around 30 minutes in). Katie has helped me in product development competitions, with lots of extracurricular activities and she has been extremely supportive in almost everything I do. She was one of my friends to whom I showed this podcast and she has been extremely helpful, before we even launched. As the podcast picked up momentum, she wanted to help out the FoodGrads cause, like I did. Together we’re working on some really cool campaigns that will launch in the coming months. She was all ready to go to graduate school, and then, decided not too. And she brings some amazing insight on doing this. If you would like to listen to more of our episodes, make sure to check out our iTunes link. If you like them, we would love it if you could rate, review and tell your friends! Thanks! About Katie Lanfranki Beginning her undergraduate education as a Mathematics major at California Polytechnic State University, San Luis Obispo, Katie quickly discovered she sought a major that allowed for more creativity and innovation. Taking a leap of faith, she transferred majors to Food Science due to her love of food and understanding that the necessity of eating would likely promise job security. She quickly discovered the multidisciplinary major was a perfect match, as it allowed her to dip her toe into numerous subjects while constantly getting to try new foods and feed her inner foodie. In her current role, she develops, as well as maintains, the development of new and improved products. With a love for learning and passion for food, Katie loves to dive into all facets of the food industry. About South Coast Baking South Coast Baking is a wholesale manufacturing company in the frozen dough industry. The company does everything from co-manufactured, custom formula cookies, to innovative panning systems. South Coast Baking sets the standard for delivering the highest quality and lowest possible cost in the frozen cookie dough industry. South Coast Baking’s mission is to produce the highest quality product at the lowest cost. Their philosophy will always be
to take care of its customers’ needs – one cookie at a time.
Key Takeaways * Why you will never get bored in the food industry * Why we talk about In-and-Out So much * How important it is to get Involved in College * Why Katie decided to choose a job first over graduate school
What We Talk About Frozen Cookie Pucks Triangle Tests Networking! Cal Poly San Luis Obispo Episode 5 Wellness Conference Important Skill: Patience and a Passion for Learning Gluten-Free The Recession Open-Door Policy 3D Printing Packaging Minor Favorite Kitchen Item: Rubber Spatula Altonbrowncast Serial Undisclosed Stuff You Should Know How Umami Works How Caffeine Works America Test Kitchen Milk Street Kitchen Favorite Food: Ketchup with French Fries Well-done In-and-Out fries In and Out That’s what a hamburger is all about Advice for students: Get Involved IFTSA Chapters Continental Mills Download Episode
Do you remember episode 2 and episode 11? Both Trevor Fast and Andrea Zeng took this dude’s chocolate class and were even promoted to work in chocolate production on campus. Today, we’re interviewing a man who has been enamoured with food all his life. He was our professor at Cal Poly, he owned and owns bakeries and chocolate shops, and he spends his time donating chocolate-making equipment to Africa. This man is the one and only: Dr. Tom Neuhaus. If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks! About Dr. Tom Neuhaus Rich. That’s one word that comes to mind when we listen to this episode. Retired professor, business owner and philanthropist, Dr. Tom Neuhaus is rich with stories, experiences, knowledge and, well, chocolate! After an adventurous life baking and cooking across the world and teaching at some of the most well known academic food universities, we have decided that Dr. Nehaus is the epitome of food and science. After training as a chef and baker in Europe, mainly in France and Austria, Dr. Neuhaus found himself eager to open his own restaurant. Leaving his first restaurant, Sweetish Hill Bakery and Restaurant in Austin, Texas, Dr. Neuhaus found his way to New York City and later Washington D.C. as an Executive Chef at restaurants like Quo Vadis and Fifty States. Following a myriad of prestigious chef positions he entered the world of academia; writing columns for The Washington Post as well as teaching at Cornell’s School of Hotel Administration (where he earned his PhD). Most recently he taught at Cal Poly, San Luis Obispo teaching Sensory Science, Food and Culture, as well as his famous Chocolate Classes! Mama Ganache In 2004, Dr. Neuhaus opened Mama Ganache, a small chocolate business in San Luis Obispo. Mama Ganache makes high quality, ethically sourced and produced chocolates that are both Fair Trade and Organic Certified. Through his business, Dr. Neuhaus has begun making directly sourced chocolates that are not only quality treats but also bring awareness to fair trade and small cocoa farmers in West Africa. Project Hope and Fairness (PHF), founded by Dr. Neuhaus, helps cocoa farmers in Ghana and Ivory Coast (Cote d’Ivoire) with their cocoa production, manufacturing, sales and trade. PHF grounds itself in three platforms- directly supporting cocoa farmers, educating consumers about the cocoa market and encouraging larger chocolate producers to see the importance in adopting Fair Trade policies. We fully believe Dr. Neuhaus hit the nail on the head with his philosophy on being creative, fully inspired and excited by food. We hope you enjoy this high-energy episode with a wonderful and passionate Food Scientist. Hey Oprah! Are you listening?!? Tom's Ventures To learn more about Project Hope and Fairness and all of Dr. Neuhaus’s amazing work in the Ivory Coast and Ghana please visit http://projecthopeandfairness.org/ Small businesses are making a big difference! To eat some of Mama Ganaches’ delicious treats, find them in San Luis Obispo on Monterey Street or have some delivered right to your door. If you want to read snippets of Dr. Neuhaus’s (yet-to-be-published) autobiography, see what’s tempering in the Mama Ganache kitchen or to see some pictures of his recent adventures to Ghana head over to his blog at https://tomsfoodworld.com/ Key takeaways * When you go into food, you are driven by it * Why you should invest in small businesses, even if they are in other countries * Why finding your muse will set you for life
What we talk about Malcolm Gladwell Howard Moskowitz Cal Poly Chocolates Mama Ganache artisan chocolate Project hope and fairness Shoes stuffed with cigarettes German chocolate Lindt chocolate Favorite Food: Anchovies First Venue: Bakery in Texas Cornell University Eco-hotels in Africa Jacques Torres Technical skill: Curiosity Anthony Bourdain- kitchen confidential Bedford Stuyvesant Fair trade Organic Pine needle beverage Favorite Kitchen Item: Melanger Cement manufacturing Calcium carbonate Fine chocolate industry association Bean to bar association Single origin Favorite Food: Eggs, Fresh tuna, Uni Favorite Quote: Voltaire – I personally don’t like religion but my valet does so he doesn’t steal my spoon Best Advice: Culture and language, Language and food Oprah Depa is the first country in Africa to make their own chocolate Paul Farmer Download Episode
So this interview was from a deal I made with Taryn Yee. I interview her… and then she would interview me. Ideally, I should have made this episode number 5, right? Why should I wait for episode 13? Well, my birthday is January 13th, a baker’s dozen has 13 of something, 13 is an unlucky number? Whichever explanation your prefer, I’ve decided to use my interview for episode 13. Here’s my point of view from my perspective. Taryn Yee asks some pretty funny questions in this one. If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks! About Adam Yee I really don't like writing my own bio. Here's a bit on my linkedin: Food Science Professional who loves to learn all aspects of a business. Likes to get involved in multiple projects, never afraid to help out, and has a huge passion for food. Other activities include involvement in the cultural and food scene in Phoenix including: - Creating a meetup for Asian transplants in Arizona - Joining Asian focused non-profits to better understand community in Phoenix - Offering services to non-profit organizations to help local food buisnesses - Help multiple startups with innovative projects If you need any advice on the food industry or just want to talk, just message me! About Isagenix Isagenix International LLC is a Direct Sales company that markets dietary supplements and personal care products. The company, based in Gilbert, Arizona, was founded in 2002 by John Anderson, Jim Coover, and Kathy Coover. As of 2013 the company reported having over 200,000 active sales associates. In 2012, the company reported revenues of approximately $335 million. The majority of Isagenix's sales come from the United States. Key takeaways - What happens when you go all in when you choose a major in college - Using Science to improve creativity - Why we should invest in food education What we talk about Wednesday lunches with Adam Yee Jambalaya Takoyaki Disney competition Extrusion Phoenix Arizona Food startups Coffee We should focus on: Food education Favorite Quote: Everybody is a Genius. But If You Judge a Fish by Its Ability to Climb a Tree, It Will Live Its Whole Life Believing that It is Stupid Second Favorite Quote: Butter makes everything better Onion cutting goggles Favorite Book: Steve jobs autobiography Favorite Kitchen Item: Cast iron pan In and out Plant based Burger 4 People You'd Like Dinner With Alton Brown Andrew Zimmerman Anthony Bourdain (why I don't want him) Nigella Lawson Mark Zuckerberg --> in hindsight, I'd choose Elon Musk Download Episode
So last week, I interviewed Andrea, a Food Technologist working for Lundberg Family Farm, and today, I’m interviewing someone from there too - her boss, a Product Developer and Research Chef at Lundberg! What are the odds? And the meeting between her and I was a completely different scenario as well. It started when I joined Podcaster’s Paradise to jumpstart my Podcasting experience and I saw a poster who looked familiar. I might have seen her on Linkedin actually. I clicked and she worked for Lundberg. I asked Andrea about her and what do you know, it’s her boss. Yes, Kimberly King Schuab was in the same podcast course as I was, and we connected instantly. We realized we had a lot in common so we agreed to collaborate and interview each other. Her episode can be found in the show notes. About Kimberly Schaub Kimberly Schaub is a nutritionist, turned chef, turned product developer, working for Lundberg Family Farms in Richvale, CA. A former Air Force officer, Kimberly has explored a multitude of ways to use her nutritional science training, from running dining facilities to teaching college classes and even food writing. When she's not in the test kitchen or running a sensory panel, Kimberly hosts the PeasOnMoss and The Culinologist Podcasts, volunteers for the Research Chef Association and Institute of Food Technologists, trains for the Rock n Roll Half Marathon, and rock climbs in picturesque Northern California. About Lundberg Family Farms Lundberg Family Farms, based in Richvale, California, in the United States, produces rice, chips, packages, and markets organic foods. It is family owned and has been a pioneer in organic farming, especially rice products. It was the first business to produce and market a brand of organic rice in the United States. Today it is one of the United States' top brands of organic products, with 14,000 acres (57 km2) under management. Key Takeaways * The magic behind Modernist Cuisine * Communicating between you and your co-packer * Why you can start something and others should follow * The art of being a product developer
What we talk about Podcaster's Paradise The airforce Research Chef Association Labels Graham Kerr Seattle Culinary Academy Modernist Cuisine Lundberg Family Farm Beecher's Handmade Cheese (artisan food) Most Important Skill: Mental Math and Excel spreadsheets CoPacker Granola Bars Northwest Naturals Cactus IFT Culinology Program offered at a few industries A Book called Culinology Peas on Moss Peas on Moss Podcast Vegetarian Meats Substitutes Acid Rain Andrea Zeng The Galloping Gourmet Favorite Quote: Maya Angelou – “Eating is so intimate" Favorite Kitchen Item: Global knife Full Tang blade Favorite Food: Thai Food – Pad Thai, Curry, Mango Sticky Rice Best Advice: Always ask questions first Culinologist Podcast CFS – Certified Food Scientist Download Episode
Today I interview Andrea Zeng, long time friend, some time rivals. This is a great episode about choosing between culinary school and a degree in food science. Note that you can always have both (as you will find out in a future episode!). We're going to be talking about a lot of cool food science terms like enzymes and retro-gradation. Hang on!! If you would like to listen to more of our episodes, make sure to check us out on iTunes. If you like them, we'd appreciate it if you could rate and review them. Thanks!
About Andrea Andrea is a graduate of California Polytechnic State University, San Luis Obispo with a Bachelor’s Degree in Food Science and a minor in Packaging. She currently works as a Food Technologist at Lundberg Family Farms, developing new consumer packaged goods within the natural and organic category. During her time at Cal Poly, Andrea was a Student Lead Product Developer at Cal Poly Chocolates. With Cal Poly Chocolates, a student run business through the Food Science Department, Andrea was able to turn ideas into new products and ultimately onto shelves of stores in the local community. By working in a student run business Andrea helped with order fulfillment, inventory management, student management and special events. Currently located in Richvale, California, Andrea works with products ranging from chips, to rice cakes, rice and risottos. Using her experience with quality at Earthbound Farms, her practice in the lab at university and innovation with chocolate, Andrea has been able to create new (and I might say "yummy"!) rice entrees, rice cakes and puffed snacks. Outside of the test kitchen Andrea also works with sensory testing and food styling and recipe suggestions for the Lundberg website (how cool is that!?). Check out some of Andrea’s creations at most major grocery stores!
About Lundberg Family Farms Lundberg Family Farms, based in Richvale, California, in the United States, produces rice, chips, packages, and markets organic foods. It is family owned and has been a pioneer in organic farming, especially rice products. It was the first business to produce and market a brand of organic rice in the United States. Today it is one of the United States' top brands of organic products, with 14,000 acres (57 km2) under management.
Key Takeaways * Why Andrea (and I guess, me) chose majoring in Food Science over Culinary School * How Food Science might enhance your cooking skills * The frustration of targeting timelines and waiting for product success
What we talk about Lundberg Family Farms IFT16 Ridgeview California Heat and Eat Cal Poly Peach Cobbler Enzymes Denature Food Chemistry Retrogradation Vending Machine Restaurants Food Network Giada DeLaurentiss Ina Gartner Alton Brown Victorian Nox Chef’s Knife Zoodle thing Box Grater Quest Noodles Savory Granola Bars Vietnamese Spring Rolls Just Do It
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In this episode, we are going to talk about my experience getting a job in the food industry as a senior in college. Everyone has a different experience, but mine might relate to yours. (Yes, the picture is photoshopped) If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks! Key Takeaways Best techniques and resources for resume/CV writing One of the best types of advice I received is to focus on the job description Why it might be beneficial moving to a new city What we talk about Waco Texas Career Centers Carl's Jr Foodgrads' top 3 tips for landing your first job What color shirt should you wear for job interviews? Cactus Section IFT (for example) Transcript For some background information, I was very involved in my department in Cal Poly and in my junior year, I received my first internship offer in Fall quarter. So about this internship, all I can tell you is that it was a very well-known company but it was one of those well-known companies which own EVERYTHING. So lucky me, I got the internship, was super excited and then I was sent to Waco Texas for a job…at a slaughter house. As much as I like seeing turkeys getting beheaded and getting half off on deli meat, I found the work a bit unsatisfying and the town unenjoyable. I guess I did the work well enough that I got a job offer, but I had to decline due to the fact that I really didn’t like the location. I came back to college to start a new. So with this background, I thought I would get a job pretty easily. Given that I got my first internship in the Fall. I was wrong, but I didn't give up. Of course I didn’t give up, I needed a job! I started to apply to jobs seriously on January giving me a 6 month time bomb before I graduated. Getting a job before graduating is a good goal everyone should attain and my advice is to actually start at Fall. But the main reason you should start at Fall is to review and renovate your resume. Your resume is your written sales infographic that lets you convince people you are great. The best part of a resume is that you can tell in a black and white fashion if it's working or not. If you get hits, your resume is working. If you're not, then you need some help. Once I realized I wasn't getting hits in late-Fall, I went to some FREE resume seminars offered at our career center and signed up to get my resume looked at. The improvements were tremendous and I would highly suggest doing this first if you are serious about getting a job...which you should be. During this, I busted out 2 resumes: a 1 page resume which explains a quick, basic rundown on skills that show I'm a valuable person and a 2 page resume (front and back) where I listed a run down and on the back, posted project summaries if they were more interested. The career center lady justified that it was ok to have a 2 pager just because I was involved in a lot of stuff. So there are two types of resumes people look at. If you're in a supervisory role, people judge your ability to be a leader and how to be proactive. This is in general a very important skill but should be highlighted when you apply to leadership type of positions such as a supervisor The second 2 page resume was highly technical and talked about amazing projects such as product development competitions and microbiological labs. I found this resume to be very effective with product development and R and D roles. Both of these got amazing hits and next thing I knew, the next 6 months were literally traveling 4 hours each way to interview with companies of all shapes and sizes. Almost every month, I had 2 in-house interviews that caused me to travel far. This is also where I learned the magic of reaching out and sleeping at old friend's couches and catching up for the weekend from family members to old high school friends, I thank them so much for letting me stay over just for a job interview. I think phone interviews and in-house are relatively the same and you need to learn to say digestible and relate-able experiences to your manager. The only difference is that youa re in person and they visualize you as a good fit for the company don’t judge you based off of words alone. My advice is that every time you need to answer a question, you need to answer with a story of why what you did is relatable. Remember to keep it decently short and always end with a loop around in which answers the question. I think it's wise (or should I say, inevitable) that your job search is going to be very specific and if you keep on not getting jobs, your horizons will be broader and broader. I started with specifically product developer jobs and I didn't get very many hits. After a month or so, I had some anxiety about the situation and started to tenaciously apply to jobs outside of my scope, but stayed in the realm of the food industry. There were certain barriers I wanted to not touch, namely it can't be in a rural town (unless it's close to people I know like my grandparents) and it had to be food related (duh! I got my degree for a reason!). I think it's good to have some standards no matter what when applying for jobs. So you really need to ask first: what's important to you? So let's see, in the course of 6 months, I traveled a lot. From my comfy San Luis Obispo home, and traveled everywhere from San Francisco, the whole Bay Area, Los Angeles, Carpenteria, Fresno, other rural towns, and of course, Arizona. In some weekends, I had to plan an interview Friday and Monday so I slept over at a friend's house for the weekend. Fun stuff. And these companies were big and small. Off the top of my head, they ranged from all sorts of jobs in all sorts of industries. Production, Quality, Research and Development mainly and in such industries as meat, bread, cheese, spices, coffee, and other things like that. One of my favorite interviews that I really was devastated I missed was a job at Carl's Jr's headquarters near the beach at Carpenteria California. I crushed the interview and was a shoe in to become a food technologist and make fast food all day. I had a lead with a technologist to whom I sent in my resume and got an interview with the Vice President of R and D. Unfortunately, I lost out to a more experienced candidate. That set me back emotionally for a while. My least favorite interview was a noodle factory in Los Angeles where the interviewers made rude, snarky comments about my intelligence. It looked like a dump anyways. The more jobs I interviewed, the more depressed, the more irritable I became. My self-worth was crushed but I had to keep going or else my pride would be shattered, right? I cared so much about my reputation and comparing myself to my peers what I became very paranoid and looking back at it, I was stupid. Everyone who gets a job has this problem but in reality, I have to say, no one cares if you don't get a job, but people will care when you do. And that's something positive. I think the pivot happened in how things were going when I talked to my mentor/ department head about why I didn't have a job yet and he said something that I took into action: 100% of the focus in the interview needs to be tailored to them. And in hindsight, this was the reason I didn't get the job. I wasn't focused 100% on what they wanted, I focused on what I wanted and why I should be chosen. I had two more interviews next week. One in California and one in Arizona. The first one was in California for a Quality Supervisor role, the one interviewing me was a tough guy and really grilled me. He told me to memorize the 5 commandments of the company which I had to memorize on the 3 hour car ride over. I did it, and he was very impressed. The interview was very tough as well, his questions were extremely specific and his stare down was intense. After a tour of the factory, we went to the quality department and talked about how he treated his team like family. That is where I realized... I probably got the job. The next was a flight to Arizona to a granola bar factory which hadn't even been built yet. I interviewed with the Vice President of Innovation and we really got into talking with the spirit of innovation. I think my personality won him over more than anything. And maybe its because I fit the bill. The position was for a Food Processing Technologist, a type of in-house research and development position that was open to a lot of possibilities because it was a brand new plant. I got both of them. And had to choose which one to choose. By now, maybe you know which one. Or not. So now this was also really hard. I could either stay close to my friends if I lived in California, or go to a place where I knew absolutely no one. Actually, let me list out the advantages and disadvantages of each: The quality job had better pay, it was in California in between San Luis Obispo and my grandparent's place in Fresno, I could see my friends often and my family as well. However, the job wasn't what I wanted: an R&D job, it was in the middle of nowhere, and I realized if the salary I was offered was worth working 6 days a week for 10 hours in the summer. The job in Arizona was more of a gamble, because I was letting go of being comfortable to land to somewhere uncomfortable. People kept on telling me that it was super conservative and super hot, which scared me. It's tough, people are always scared of the unknown. But the job was a foot in the door for something bigger potentially. It was labeled as a Research and Development job. And though it wasn't a comfy corporate job, it was something that could potentially be greater. After hundreds of conversations with pretty much everyone, I chose the job in Arizona. I think there were three key factors that made me chose Arizona over California: For one, the job was an R and D job which most of my friends said that at the end of the day, it’s a better field to be in. Another was the fact that this was turning over a new leaf for me and this was a potential chance to grow where I could never grow before. The biggest reason, and I think the most important thing that mattered to me was the local community I would belong to. I suffered living in a town like Hanford, California at my internship in Texas and I knew I'd have a hard time adjusting. A city might be easier. I chose Phoenix because it was full of mystery and a bustling city with 6 million people. I was still young, and I needed to learn to grow up. Also, what's nice about simultaneously being offered 2 jobs is you can leverage pay. So I ended up equalizing the pay of the R&D job to the Quality job. I could give you hours’ worth of reasons why it's a good idea to move where you absolutely know no one but I won’t. All I can tell you is that I have never been happier moving to this city because I’ve learned to take charge and grow myself. If I hadn’t moved to Phoenix, honestly, I don't think I would have had the courage to start this podcast. So let’s take some time to ruminate on some actionable items. Nicole and Juliette have this wonderful article about how people in the food industry recruit people and to be honest, most of my experiences are very relatable for what they’ve posted in their research article: Food Employers’ Top 3 Tips To Landing Your First Job.I’ll name their top three tips and add my two cents. I find this article extremely useful and I do honestly wish I had this information in hindsight. Their top three tips: 1. Make sure you want the position. It may sound obvious, but interviewers can tell the difference between someone with a genuine motivation for a chosen field and someone that just wants a job. Interest is also tied to effort. Being late, or an untidy appearance demonstrate interest levels that are lacking.
If you are looking for a job, remember your goal but also remember your scope. My goal was an R and D job, but my scope was the food industry. Even if I didn’t get an R and D job, as long as I would be in the food industry, I not only would have a chance in an R and D job, but the experience of manufacturing, or document control, would actually make me more valuable to the next employer. There was a point in time where I was obsessed with the color of my dress shirt. I tested blue, green, and red. Coincidentally, my green shirt always got me job offers so now I call it my lucky green shirt. I even used this short when I applied to my current job and got in. 2 Research the company. Arriving unprepared without any idea of what the company produces or who their customers are, will seal your fate. You won’t get asked back. Tailor your “mindset” to the job description. In every job interview you do, it’s wise to read the job description hours before interviewing and direct most of your answers to the job description. This will show much more directly why you are the best fit for the job. Always remember: the point of a job is to help THEM with something. Their job isn’t supposed to solely improve you, it’s supposed to help them earn money so they can invest in you. 3. Network. Get to know the industry and the players within it. Join associations, ask lots of questions and you will have the upper hand now, and in the future, as you move forward in your career.
Making connections is just increasing your chance to luck. I admit: I exhausted my connections in college and still could not get a job from them. Connections are nice and I highly recommend hustling to get them, but they will never guarantee you a job. Funny story on this one: My second job transition, I knew two guys who interviewed me because I’ve hustled and networked a bunch in Phoenix. That’s another story. Also remember that it’s more about how strong your connections, in terms of your relationship to them and how well they know your name, than how many connections you have. Don’t forget to use industry specific recruitment websites like FoodGrads.com to find your job. There are so many industry specific websites out here. To find more, just google them. Literally food and job will work too. And it’s not the end of the world if you don’t get a job by graduation. In fact, some people would recommend taking a year off to do something totally unrelated. In hindsight, I kind of wish I did something like that but the race to get a job and not tarnish my reputation went to my head. It really depends on what you want and in what financial situation you’re in. You probably shouldn’t Eurotrip when you’re 5 figures in debt, but I’m also not your mother. Again, this is one example of a job hunt and I wanted to share it with you because this is something I would have loved to have been told about when I was looking for jobs. I want you to succeed. Download Episode
This week we eat and chat with Kyle Failia. As a Sales Manager with Glanbia (a global company supplying dairy isolates and functional ingredients), Kyle has found a perfect fit for his passion! About Kyle Originally a Nutrition student, Kyle's interest in functional ingredients and physical activity crossed paths at his sales position with Nutrishop. Through his interactions with customers and his curiosity for ingredients, Kyle became interested in the creative side of nutrition. However, knowing that he did not want to become a dietitian, he stumbled upon Food Science and became an undergraduate in the Food Science program at Cal Poly, San Luis Obispo. It is then that Kyle knew he had found the perfect fit. As a result of product development competitions at Cal Poly and his involvement as a board member at IFTSA (Institute of Food Technologist Student Association) Kyle landed a job with Glanbia on their graduate program. It is here that he was able to experience every aspect of the business from marketing to R&D and production. Most recently, Kyle has become an account manager with Glanbia. In this role, mainly focused on the west coast, he helps clients solve functional problems with their products. Find Kyle on LinkedIn to learn more about his thoughts on Protein and Processed Food! About Glanbia Glanbia is a global, performance nutrition and ingredients group with operations in 32 countries and 5,200 employees. It has leading market positions in sports nutrition, cheese, dairy ingredients, speciality non-dairy ingredients and vitamin and mineral premixes. Glanbia products are sold or distributed in over 130 countries. While Europe and the USA represent the organization's biggest markets, Glanbia is also expanding in to markets in the Middle East, Africa, Asia Pacific and Latin America. The Glanbia Group has four segments; Global Ingredients, Performance Nutrition, Dairy Ireland and Joint Ventures & Associates. Key Takeaways * How a book covered in a cereal box convinced Kyle to go into food science * Why sales might be the career for you * Why you should take advantage of the extra-curricular opportunities available to you in College
What we talk about: Otaku (this is a restaurant) Ireland Whey Protein Premix Acquisitions Optimum Nutrition ISOPure Think Thin Bar “Just add Glanbia” Fresno, California NutriShop Cal Poly IFT Expo New Orleans IFTSA (Board Member) Product Development Teams Sales as a Career 3D Printing Nutrient Timing (this is a book) Cooked (this is also a book) Chef’s Table (this is a documentary) Pizza Download Episode
In this episode, I interview Eve Turow Paul about her amazing writing career and the importance of soil. About Eve Eve Turow Paul, author and consultant, has taken on a big challenge: understanding the preferences and trends of the mysterious Millennial. By taking a deep dive into the psychology of this generation, Turow has gained an understanding of their fears and desires, especially when it comes to food culture around the world. Through her book A Taste of Generation Yum: How the Millennial Generation’s Love for Organic Fare, Celebrity Chefs and Microbrews Will Make or Break the Future of Food, Turow has become, in our eyes, an expert in Millennials and their unparalleled fascination with food. Turow approached the research for her book by interviewing high profile food writers and commentators including Anthony Bourdain and Michael Pollan, and feedback received directly from Millennials themselves. She provides fascinating insights in to Millennials obsession with food and their role in the future of food culture and policy, specifically in America. Through her studies Turow has been able to guide start-ups and Fortune 500 companies alike in making sound decisions when it comes to Millennials. Her writings have been featured in The Chicago Tribune, Plate, Refinery29 and The Huffington Post. Turow's Career Before her current position as Millennial Expert in Residence for Group SJR (a part of Hill+Knowlton Strategies), Turow worked as a contributing writer to the New York Times as well as with journalist and cookbook author Mark Bittman. Hard copies of her book can be found at retailers MacNally Jackson or Espresso Book Machine. E-book versions can be found at Apple Stores, Barnes and Nobel, Kobo, Google Play or Amazon! Find out more about Eve on Twitter and Instagram at @EveTurowPaul and on Facebook at Facebook.com/ETurow. Key takeaways * How to meet Anthony Bourdain (and other important people) * How to turn writing into an amazing food job * Why dirt is so important
What we talk about Generation Yum Mark Bitman Food Columnist New York Anthony Bourdain Argentina Bonnie Wolfe, NPR Nestle Generation Z Old for Snapchat The Recession How technology is changing food Microbiome Fitbits 3D Printing Voltaire –cultivate your garden Japanese custom knives We need more farmers Is your job fulfilling? Download Episode
In this episode, Jeffery a supply chain engineer talks about leadership in a diverse environment and convinces you that you can change the world. About Jeffrey Nguyen Jeffrey graduated in 2015 with a BS in Chemical Engineering. We both met at an Asian organization and found we had similar leadership interests so we became friends. He now works at Pepsico under the Supply Chain Associate program. In his spare time, he likes to dive in and help communities from volunteer work to supporting organizations and he’s all about taking action and making an impact. About Gatorade The Gatorade Company, Inc. is an American manufacturer of sports-themed beverage and food products, built around its signature line of sports drinks. Gatorade is currently manufactured by PepsiCo and is distributed in over 80 countries. The beverage was first developed in 1965 by a team of researchers at the University of Florida, to replenish the combination of water,carbohydrates, and electrolytes that the school's student-athletes lost in sweat during rigorous sport activities. Originally produced and marketed by Stokely-Van Camp, the Gatorade brand was purchased by the Quaker Oats Company in 1987, which, in turn, was bought by PepsiCo in 2000. As of 2010, Gatorade is PepsiCo’s 4th-largest brand, on the basis of worldwide annual retail sales. Within the United States, Gatorade accounts for approximately 75 percent market share in the sports drink category. Key Takeaways * What a supply chain engineer does * How to work together with people who have no education and speak a different language * Why being in a big corporation magnifies your impact * How to impact lives and why you need to explore your town
What we talk about Pepsico Arizona State University Main Ingredient ACEL- Asian Corporate Entrepreneur Leaders Supply Chain Engineer Thermodynamics Bio Diesel Batch Reactors Flavor Pails Dealing with Different People Electrolytes 3D Printing of Food Food and Culture Ghandi – You must be the change you see in the world Sushi – Salmon Sashimi Art and Culture in Arizona Download Episode
In this amazing episode Adam talks to Dr. Howard Moskowitz, C.S.O. of Mind Genomics and personal hero of Malcom Gladwell. About Mind Genomics Mind Genomics is an empirical, scientific way to identify how people subconsciously respond to aspects of everyday experience. More simply put, Mind Genomics works to sequence a consumer’s brain, layer by layer. This creates a “template” that predicts how someone will feel about new products, services, and messages. This map can then be used as a baseline to predict how other individuals will react. No other science offers this kind of insight. You can see why Mind Genomics is a hot topic in the food industry. It produces a dramatic "lift" in customer response by going beyond customer preferences and lifestyles. Instead it provides direct insight into what consumers are thinking - even when they don't know how to articulate their preferences. About Dr. Howard Moskowitz
..........someone who I think has done as much to make Americans happy as perhaps anyone over the last 20 years, a man who is a great personal hero of mine: someone by the name of Howard Moskowitz, who is most famous for reinventing spaghetti sauce" -Malcom Gladwell, Choice, Happiness and Spaghetti Sauce, Ted Talk, September 2006.
Dr. Howard Moskowitz isa well-known experimental psychologistand an inventor of world-class market research technology. He graduated from Harvard University in 1969 with a Ph.D. in experimental psychology. He has written/edited twenty-six books, published over 400 articles and serves on the editorial board of major journals. He has many speaking engagements and does guest lectures at leading business schools and food science schools. His latest book with co-author Alex Gofman, Selling Blue Elephants (Wharton School Publishing) demonstrates and popularises how IdeaMap (i-Novations flagship product) creates new products and messages from areas as diverse as credit cards, jewellery offers, presidential messaging, stock market communications, and transnational innovation. Awards and Accolades Dr. Moskowitz has won numerous awards, among them the Scientific Directors Gold Medal for outstanding research at the U.S. Army Natick Laboratories, and the 2001 and 2003 awards by ESOMAR (European Society Of Market Research) for his innovation in web-enabled, self-authored conjoint measurement, and for weak signals research in new trends analysis and concept development. In 2004, Dr. Moskowitz was elected as an IFT Fellow, and was awarded the "David R. Peryam Award", from ASTM, in recognition of outstanding contributions to the field of basic and applied sensory science. In 2005, Dr. Moskowitz was awarded the Charles Coolidge Parlin Marketing Research Award for his substantial contributions and dedication to the advancement of marketing research practices. Most recently, he is the recipient of the ARF Research Innovation Award and The Market Research Council Hall of Fame Award, both in 2006. From November 2004 to November 2006, Dr. Moskowitz appeared weekly on ABC News Now as the Food Doctor. His segment highlighted the most innovative and interesting aspects of the food industry. Key Takeaways * Why different people like different things (and not just food)
* An example of someone zigging while everyone zags
* How to use Moskowitz’s principle to achieve world peace
What we talk about * Malcom Gladwell * TED Talk * Mind Genomics/ Ideamap * Claussen Pickles vs Vlassic Pickles * Motskowitz’s Special Drop Box with a lot of good information * The Sense of Taste * Moskowitz’s next big project * Mathematics * The daily life of a researcher * Writing books * An app that will let people do their own experience * “One person can’t be everything, it’s the spirit of giving choice” * Beans * Lack of creativity and a lot of conservatism in the food industry …but we see the change * Kraft – Heinz * General Foods * SS Stevens * Rose Marie Pangborn, Sensory Evaluation of food * Dr. Amy Lammert * Moskowitz’s Special Drop Box with a lot of good information (So special it's listed twice) * The YOU Book (in Dr Moskowitz's DropBox) * How to have a better world by having students create solutions * TED Talk of Malcolm Gladwell talking about Howard Moskowitz
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Welcome to the My Food Job Rocks Podcast with me, Adam Yee. This is episode 5. We’re going to try something a little bit different this time, I think every 5 or so episodes, I really want to do a deep info session on certain things people don’t know about the food industry. In this episode, I want to talk about what is Food Science, and really, how to become a food scientist. I hope to use this episode to tell all of my friends what the heck I do. Moving to Phoenix where I absolutely knew no one, I’ve met a lot of new people and in most situations, I’ve had to say what I do for a living. I’ve tried things like my actual vague job title, when I first moved to phoenix this was: food processing technologist! What the heck was that? Then I changed to: “I work with food” but I’ve felt most comfortable saying what I’ve studied: I’m a food scientist. In most situations in my life, whenever I tell someone I’m a food scientist, they give me some strange look and tell me what the heck that is. I’m sure my colleagues will nod in agreement that this has happened once in their life. I hope in this episode, to really bring a brief introduction on what is Food Science and how you can remember this profession. Key takeaways: * The definition of Food Science, and what they do * Where you can study food science * The difference between Food Science and Nutrition
What We Talk About: Google’s definition of Food Science Institute of Food Technologist Sodium Benzoate in Soda Ethlyene Splenda Stevia Bacon Soda Chicory Root Fiber Flaming hot Cheetos EXO Cricket Protein Pea Milk (Ripple) Chapman University Food Science Accredited Food Science University Chipotle E.Coli Freeze Drying Extrusion American Institute of Baking Food Science vs Nutrition The next sewage blockage of 2016 (read the reviews) Download Episode Official Transcript: If you google “Food Science”, the institute of Food Technologist writes up this definition: Food science is the study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. What this means is that every single item of food or beverage you buy in a grocery store has been influenced by a food scientist. I find that this is honestly the best explanation of being a food scientist. The best way I can explain the benefits of a food scientist is that they try to make food last as long as possible without it causing harm to you or have it taste awful. We are indeed responsible for adding preservatives to soda but we are also responsible for finding a way NOT to use preservatives, while also lowering the calories. We are responsible for pumping ethylene oxide into apples to make them grow bigger but also responsible in making sure organic, non-GMO apples get to the grocery store safe and sound. We are the ones who make splenda and stevia palatable and how to make soda taste like either root beer or bacon We are the ones who make your protein bars have chicory root fiber and the ones who make your Cheetos puffy or spicy… or whatever you desire. We can create bars out of crickets or milk out of vegetables. We are the ones who make sure you don’t get sick drinking juice or prevent bugs in your bread And whether you love these things or hate these things, we’re just doing our job: to feed the world. And most likely, we will need your help accomplishing this. To become a food scientist, you can either get a job at a facility that deals with food or major in food science at a university. Most people who claim themselves to be food scientists have food science degrees. I would argue that if you are a food technologist, whatever your educational background may be, which I think is a confusing title in itself, you can call yourself a food scientist. Food Science is a niche profession and an even nichier major. I hope that’s a word… Most who join the major don’t really know what it is and quite a few people switch majors right away once they find out that you might end up in a factory your whole life. Hey, I’m not going to sugar coat it, there are jobs in food science that may require you to be in a factory and as much as we don’t imagine the glamour of being in a factory making granola bars all day, you sometimes realize just how valuable that job experience has been. Speaking from experience, I sort of enjoyed the factory life for a year or two and you actually make quiet a bit of money because of how much overtime you make if you’re into that. In fact, most of the time, the factory life will highly out pay a product development job but the tradeoff is a stable work/life balance. Besides the point, I really want to dive in about all aspects on food science. So here are three common questions I’ve gotten as a food scientist. I’m sure a lot of my friends who are also food scientists get this a lot. Question 1: Where can you study Food Science? Food Science is usually offered in land grant universities or universities that have a department of agriculture. There are exceptions to both situations. For example, the University of Arizona does not have a food science program even though it is a land-grant university and private institutions like Chapman University have started offering food science in their curriculum. For a list of accredited food science universities, please make sure you go to the show notes and check out the accredited food science programs available across the nation. Food Science is decently Chemistry based and a lot of the focus will be in Biochemistry because you are dealing with macromolecules such as carbohydrates, fats and proteins on the daily. The more you really understand basic chemistry, the more food science starts to make sense. Probably the second most important class to focus on is microbiology as the most important part in the industry is to understand how to prevent bad stuff like salmonella from growing. Pro tip, it’s mainly the amount of water and how much heat it takes to kill the things. Most curriculums offer a buffet of professions including: Quality Assurance, Food Safety, Sensory Analysis, Food Chemistry, Food Analysis, Food Law, Food Engineering, Packaging, Processing, and Product Development. Each one of these subjects act as kind of a job orientation and throughout your food career, you can kind of choose which subject you would like to follow. For example, you can choose to be Quality Assurance Manager, a Sensory Scientist, a Flavor Chemist, or a Product Developer. So some of these sound weird, right? Let me explain some examples of the subjects the universities teach: Quality Assurance: Where we make sure that the processes and ingredients we use to make food are in compliance with the government and with the consumer. You will learn what’s really needed in the food industry to make sure your food is consistent and edible. Food Safety: Basically how to react and prevent food outbreaks. We hear all the time on how E.coli or listeria can cause massive recalls. Food Safety classes are designed on how we can keep our food safe, which is the most important thing you have to think about when making food and distributing it to millions. Food outbreaks can literally kill a food company. Sensory Analysis: Literally a class where you eat things all day. Applying statistics, you will learn about how to find if results between two to ten things are significant or not. We use sensory analysis a lot in the food industry because people have to actually like the taste of the food that is being sold. We also use sensory to replace ingredients, for example, if this organic version can match the original version, or if this new flavor is better than this old one. Food Chemistry: Basically applying what you know about biochemistry and using it on food. In this class, you understand how things get thick when you add flour to soup, why you should coat biscuits with oil before packaging, and why some sugars are super sticky and why some are rock solid. Food Analysis: This is a cool class, but I’d say is very niche in the industry. Here, you understand how to use machines and chemicals to break down food to its basic components and measure its content. This is used extensively with nutrition labeling on your little nutrition facts on every food product. Food Law: A dry subject, but very important; Here you will learn about the FDA and USDA as well as knowing the regulations it takes to slap on a label for food products. Things you would never notice has to be on the package such as: net weight, manufacturing date, and what fonts to use on the label. Food Engineering: The most confusing topic to discuss with your friends because it makes people believe you’re really smart when it’s basically just moving water around mathematically. It’s basically using very basic engineering concepts to help you do your job. It’s meant for you to be the middleman between the scientist saying how much water needs to be in this bottle and the engineer/mechanic to adjust the machines to do such a thing. Some examples of applying food engineering include: * measuring the expansion of water when frozen in orange juice concentrates, * how much you have to adjust the amount of water when switching to a more watery syrup, and, * how many ingredients you need to add back in when your professor accidentally spills part of your incomplete mixture of BBQ sauce!
Packaging: Why do we package food? To keep it safe, contained, and as a wicked marketing tool. You also learn about how paper, glass, metal and plastic are made and why they are so versatile. Processing: Here you get to learn how we can create 10,000 lbs of granola bars a day. Basically, learning about all of the necessary machines to make a lot of food. In basic classes, you learn how to dehydrate, refrigerate, and pretty much boil water but in more advanced classes, we learn the science of how freeze drying, microwaves, and extrusion works. Product Development: You make your own product using all of the skills you learned in your previous class. So you will also take some microbiology, statistics, calculus, organic chemistry, biology, nutrition, and physics courses. You know, the fun stuff. There are also plenty of electives you can take. I’ve taken an awesome bakery science course and my friends have taken things like fermentation, meat processing, wine making, and cheese making as one of their electives. If you don’t like science, food science might not be for you. But if you truly love food, then you will find this a very rewarding profession. Next Question: What’s the difference between food science and nutrition? A lot of my food science friends mock this question when their aunt questions them: “Oh, food science? Is that like nutrition?” On my first day of orientation to the food science major, the room was shared with food science students and nutrition students. Heck, even before orientation, I didn’t know the difference either What the professor said has resonated with me ever since: Food Science is farm to fork, Nutrition is afterwards. In other words, Food Science is before we eat the food, Nutrition is what the food does to the body. Food Science includes but is not limited to growing, storing, processing, distributing, packaging, From apples to apple sauce, to apple strudel at your hotel breakfast, all have been inspected and blessed(-ish) by the science of safety, quality, sensory, and processing. But don’t get me wrong, these two professions are getting ever more intermingled and every year it seems like the line blurs more and more. You see, us food scientists need to listen to nutritionists to make our products more attractive and more healthy. That’s the trend nowadays: food needs to be healthy. No matter what. In my situation, I work for a popular health and wellness company and I talk to nutritionists daily to make sure my protein bars are low in sugar and high in protein, while maintaining taste, not decaying rapidly or turning as hard as a rock. I also love talking to nutritionists about which and how much fiber I can use without causing the next sewage blockage of 2016! And again, most nutritionists understand that certain things are needed to make our food taste better or last longer and I suggest really talking to someone who is actually a dietician the next time you hear a food is bad for you. Not your aunt. Unless your aunt is a nutritionist. Most bloggers who tout the media on stuff used in the food industry don’t really have the credentials to stake claims they make. I’m not naming names, but you see it all the time on social media how a blogger who as a major influencer can convince even the largest of companies not to put certain ingredients into their products. As an old professor used to say, “It’s not the poison, it’s the dose”. You can overdose on water, sugar, caffeine, and aspartame but science has proven through 100's of studies, they are OK in the recommended doses. There are millions of tests that the government mandates that tell people what’s safe and what’s not safe and in what amounts. Final Question: Do you get free food every day in your job? Short answer: yes Long answer: As long as you don’t work in a microbiology lab or you’re allergic to peanuts in a peanut factory, you will get free food. When I worked at a slaughterhouse for turkeys, I got a lot of free deli meat from the other plants. One time, I got steaks for a dollar a pound. When I worked at a granola bar factory, I ate granola bars for breakfast every day. My current job at a health and wellness company means I get free Whey Powder, pre-workout, and meal replacement bars. I don’t buy groceries. I would say the best perk in a food related job is the fact that you are guaranteed free food. It’s just how the industry works. Defects are going to be thrown away so you’re either going to get it for free or super cheap. So the next time you meet a food scientist, tell them you know what they do. The next time your cousin is choosing majors for college and you notice he loves food a lot, mention food science as an option. The next time you go to a grocery store, think about what goes in a food that uses good old fashion, science. Thank you for listening to episode 5. I hope you enjoyed this little lecture. Let me know what interests you. As always, sign up for our email list, like foodgrads on facebook, rate us high on itunes, leave a comment, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewee, or just really want to help out like I did, make sure to email us at podcast@foodgrads.com
This episode's a funny one, I interview Food Technologist Taryn Yee (no relation) from Albertsons/Safeway and we reminisce on the good times and get kind of obsessed with Pad Thai. About Albertsons (from Wikipedia): In January 2015, Albertsons acquired Safeway Inc. for $9.2 billion. The newly merged company has more than 2,200 stores and over 250,000 employees, which makes it the second largest supermarket chain in North America after Kroger, which has 2,424 stores. Prior to the merger it had 1,075 supermarkets located in 29 U.S. states under 12 different banners. Its predecessor company, Albertsons, Inc., was sold to Albertsons LLC (a Cerberus Capital Management-led consortium), CVS Pharmacy, and SuperValu Inc. in 2006. CVS acquired the freestanding drugstores while the Cerberus-led consortium (Albertsons LLC) and Supervalu (New Albertsons, Inc.) divided the supermarket divisions among themselves. After selling the majority of its stores to various buyers, in January 2013, Albertsons LLC, acquired SuperValu's remaining Albertsons stores, as well as its ACME, Jewel-Osco, Lucky, Shaw's and Star Market brands, in exchange for $100 million in cash and $3.2 Billion in SuperValu debt. The sale was completed by March 2013. The company's corporate name was Albertson's until 2002, when the apostrophe was removed. About Taryn Taryn has her Bachelors in Food Science and a Masters in Dairy Science from Cal Poly. She’s worked in a bunch of companies including Albertsons, Land o Lakes, startups and restaurant jobs. She was very involved in college and you should also be involved in college! Key Takeaways -What are Copackers -Why the Food Science Major is really fun -Acronyms in the Food Industry What We Talk About Mama Papa Luthuanian Cuisine Alameda Library Albertsons Safeway The Deal Copacking Cal Poly San Luis Obispo Building 24 Masters of Professional Studies (Dairy) IFTSA Disney Competition Land o Lakes Condensed Butter Monster Energy Red Cups from Starbucks Natural Color vs Artificial Giant Microwaves How microwaves work A watched pot never boils If you give a mouse a cookie Chopsticks – How to use chopsticks Training chopsticks Pad Thai – Fish sauce, Malagang root, tamarind Mango Sticky Rice Download Episode
So today we are going to talk about consulting (kind of). Consulting happens when you have a bunch of connections and they know you are good at what you do. In Brian’s case, he works for a consulting company called the Helmsman Group a company many organizations trust to launch their food products for retail sales. About the Company:
At The Helmsman Group, we look at the big picture to understand how our recommendations will affect the company as a whole. We strive to offer you the best advice not just for the present, but that will also grow with your business far into the future. While we strive to understand the implications for every action on your company as a whole, we are meticulous in our attention to detail to ensure that there are no loose ends as we work through all changes with your organization.
About Brian Chau Taken from the Helmsman Group Website
Brian serves as Food Technologist for The Helmsman Group. He handles product development, quality, food safety and regulatory aspects for client projects. By taking client feedback, he will serve to make client ideas become reality and ensure the product falls under regulations and food safety parameters. His research and development experience draws from his time at Mattson and Ghirardelli Chocolate Company and his quality assurance experience stems from his work at Kerry Ingredients. His alma mater is the University of California, Davis where he earned his Food Science and Technology degree, HACCP certification and ServeSafe Food Handler's Certificate. He earned an opportunity to travel to Japan to intern at Kagawa University for Food Toxicology and Technology during the summer of 2013. Any time is Chau Time, as long as Brian Chau is here. Food scientist, fungal fanatic and charismatic chemist, at your service. Brian is very passionate about fungi, having come up with his own fungal puns because mushrooms are not to be truffled with. Aside from fungal hobbies, Brian is an assistant editor to the NCIFT Hornblower and an educator having been a tutor for 8 years and a volunteer teacher for Stanford SPLASH program for 3 sessions.
What We Talk About Serendipity UC Davis That tea from dubai Mushrooms in a box Expo West Lorrie Colwin Eating with Friends and Talking about Eating Morelles Candy Caps Driscoll’s Chicken Adobo Curry Dandelion Chocolates Quebec Canada Soylent Download Episode
In this episode, I will be talking to my good friend Trevor Fast on why he likes chocolate so much and what happens when you follow your passion. About Dandelion Chocolates: Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco.
We opened our workshop out of a lifetime love of chocolate. Our friends often said that given enough time, it seemed inevitable that one of us would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through the many of the chocolate shops of the world. In early 2010, we decided to share our craft chocolate with our friends and family and have expanded since. Currently, in our factory in the Mission district of San Francisco, we roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, we try to bring out the individual flavors and nuances of each bean. We’re excited to bring artisan bean-to-bar chocolate back to the bay area. Like many, we miss Scharffen Berger now that they moved east to join Hershey’s. We lost our local source for cocoa nibs and some of our favorite bars of dark chocolate. We hope and aspire to take over where others have left off and bring quality, local chocolate back to the area.
About Trevor Fast: This interview within Dandelion speaks for itself: We’d like you to meet Trevor, one of our lead chocolate makers who has an endless supply of corny jokes and puns that we never hesitate to steal and use as our own. Q: What is your superpower? A: The ability to tell jokes. Q: Tell me your best joke. A: How many tickles does it take to make an octopus laugh? Q: How many? A:Ten tickles. Q:(pause) That’s your best joke? A: No. It’s one of my best jokes. Q: How many do you have? A: Infinite. Q: That’s a lot of jokes. A: Have you ever seen an elephant hiding in a tree? Q: No. A: That’s because they’re so good at it. What We Talk About: Dandelion Chocolate Chocolate Process Winnower Melanger Bean to Bar TonKatsu Learn by Doing Cal Poly Food Science Program Cal Poly Chocolate Program Dandelion in Japan Download Episode
In this episode, we talk to Nicole and Juliette from FoodGrads.com about why food is so relatable and why we've decided to do something new. About Food Grads Every job seeker has a unique story to tell and we want to help them tell it. Online networking can be a powerful tool for connecting employers and job seekers. However, after working in recruitment for over a decade, we know that finding the right networking opportunities online can be tough. What’s more, attracting high quality employees is expensive, and, as a new professional, job seeking can be time consuming and frustrating, so, we created a new way for employers and job seekers to connect. Our passion and knowledge of the food sector led us to focus only on companies and professionals in food science, agribusiness, nutrition and food research. FoodGrads.com was born. We are an exclusive online community only for food professionals. Network with future employers and build your professional online profile so that employers can engage you on a whole new level and get to know the real person behind the resume. About Nicole and Juliette Nicole and Juliette are both British and they both coincidentally moved to Canada around the same time. After seeing each other on and off, they bumped into each other at a Yoga class, got talking and decided to create FoodGrads. What We Talk About: www.Foodgrads.com Food Science Major My Food Job Rocks ReBar Twitter Linkedin Radical Remissions by Kelly Turner - Jamie Oliver Simon Sineck Ratatoullie Stilton Cheese
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Why does your Food Job Rock? This and many other food related questions are the things we ask the passionate people we interview here. This podcast is to celebrate the people who make our food and show aspects of the food industry people don’t really think about. It recognizes the unsung heroes that make your food what it is today. I’ll be saying a small blurb at the beginning of each episode about updates going around and about the people we interview. If you are interested in the many career options in the food industry, this podcast is for you. We not only show you what people do, but why they love what they’re doing. You are going to realize, that these are people who truly love food and are so proud to be in this industry. Whether it’s chocolate, butter, granola bars or bacon, you will see a first hand, personal experience on what these passionate people do for a living. The jobs, ranging from managers to chefs to writers, each put their own little ingredient in the boiling pot which is the food industry. We interview young people straight out of college, and older people who’ve had a couple years in the industry, and then some retired people who still do their work with food. This podcast would not be possible with the help of an amazing company called FoodGrads. If you are truly interested in not only learning about the food industry, but also have the opportunity to get a job in the industry, be sure to go to their website at www.FoodGrads.com. I’ll be seeing you guys every Monday early in the morning. We have plenty of channels you can download this but always make sure to check the FoodGrads blog as the kind of central hub for this podcast.
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