My Food Job Rocks!

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

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

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 scrappedMore 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 SkillsPassion 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 faceFeeding the World Communication is a big one General Advice on Being in the Food IndustryFind 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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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 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 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