Chefs Without Restaurants Chef Kimberly Schaub Discusses Being a Research and Development Chef, and Kitchen Culture
On the podcast this week I have chef Kimberly Schaub. She’s spent much of her culinary career in the research and development field, working for companies like Beecher’s Handmade Cheese and Bulletproof 360. She also spent some time with the Modernist Cuisine team, and contributed to their book Modernist Cuisine at Home. Currently, she’s doing business development for Griffith Foods. She also has a website, and podcast, called Peas on Moss.
We discuss:
· Getting into the culinary R&D field
· Knowing when it’s time to move on
· Growing your staff
· The “yes chef” mentality
· and much more
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Kimberly Schaub
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Kimberly’s Instagram https://www.instagram.com/peasonmoss/
Kimberly’s Twitter https://twitter.com/PeasOnMoss
Peas on Moss Facebook Page https://www.facebook.com/PeasOnMoss
Justin’s YouTube https://www.youtube.com/c/justinkhannatv
The Peas on Moss Podcast https://podcasts.apple.com/us/podcast/peasonmoss-podcast/id1119574897
The Peas on Moss Website https://www.peasonmoss.com/
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Outro music provided by podcast guest Dylan Ubaldo