My Food Job Rocks!

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     Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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   Learn more about your ad choices. Visit megaphone.fm/adchoices

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   Learn more about your ad choices. Visit megaphone.fm/adchoices

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 interviewUse their blueberry sauce on chicken wings and ice creamAfterglow hot apricot jelly – apricot zuchinni   Learn more about your ad choices. Visit megaphone.fm/adchoices

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 DelawareDonuts 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices