My Food Job Rocks!

So today we are going to talk about consulting (kind of). Consulting happens when you have a bunch of connections and they know you are good at what you do. In Brian’s case, he works for a consulting company called the Helmsman Group a company many organizations trust to launch their food products for retail sales. About the Company: At The Helmsman Group, we look at the big picture to understand how our recommendations will affect the company as a whole. We strive to offer you the best advice not just for the present, but that will also grow with your business far into the future. While we strive to understand the implications for every action on your company as a whole, we are meticulous in our attention to detail to ensure that there are no loose ends as we work through all changes with your organization. About Brian Chau Taken from the Helmsman Group Website Brian serves as Food Technologist for The Helmsman Group. He handles product development, quality, food safety and regulatory aspects for client projects. By taking client feedback, he will serve to make client ideas become reality and ensure the product falls under regulations and food safety parameters. His research and development experience draws from his time at Mattson and Ghirardelli Chocolate Company and his quality assurance experience stems from his work at Kerry Ingredients. His alma mater is the University of California, Davis where he earned his Food Science and Technology degree, HACCP certification and ServeSafe Food Handler's Certificate. He earned an opportunity to travel to Japan to intern at Kagawa University for Food Toxicology and Technology during the summer of 2013. Any time is Chau Time, as long as Brian Chau is here. Food scientist, fungal fanatic and charismatic chemist, at your service. Brian is very passionate about fungi, having come up with his own fungal puns because mushrooms are not to be truffled with. Aside from fungal hobbies, Brian is an assistant editor to the NCIFT Hornblower and an educator having been a tutor for 8 years and a volunteer teacher for Stanford SPLASH program for 3 sessions. What We Talk About Serendipity UC Davis  That tea from dubai  Mushrooms in a box   Expo West  Lorrie Colwin Eating with Friends and Talking about Eating Morelles  Candy Caps Driscoll’s Chicken Adobo Curry Dandelion Chocolates Quebec Canada Soylent Download Episode Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I will be talking to my good friend Trevor Fast on why he likes chocolate so much and what happens when you follow your passion. About Dandelion Chocolates: Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco. We opened our workshop out of a lifetime love of chocolate. Our friends often said that given enough time, it seemed inevitable that one of us would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through the many of the chocolate shops of the world. In early 2010, we decided to share our craft chocolate with our friends and family and have expanded since. Currently, in our factory in the Mission district of San Francisco, we roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, we try to bring out the individual flavors and nuances of each bean. We’re excited to bring artisan bean-to-bar chocolate back to the bay area. Like many, we miss Scharffen Berger now that they moved east to join Hershey’s. We lost our local source for cocoa nibs and some of our favorite bars of dark chocolate. We hope and aspire to take over where others have left off and bring quality, local chocolate back to the area. About Trevor Fast: This interview within Dandelion speaks for itself:  We’d like you to meet Trevor, one of our lead chocolate makers who has an endless supply of corny jokes and puns that we never hesitate to steal and use as our own.  Q: What is your superpower? A: The ability to tell jokes. Q: Tell me your best joke. A: How many tickles does it take to make an octopus laugh?  Q: How many? A: Ten tickles. Q: (pause) That’s your best joke? A: No. It’s one of my best jokes. Q: How many do you have? A: Infinite. Q: That’s a lot of jokes.  A: Have you ever seen an elephant hiding in a tree? Q: No. A: That’s because they’re so good at it. What We Talk About: Dandelion Chocolate   Chocolate Process Winnower Melanger Bean to Bar TonKatsu Learn by Doing Cal Poly Food Science Program Cal Poly Chocolate Program Dandelion in Japan Download Episode Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we talk to Nicole and Juliette from FoodGrads.com about why food is so relatable and why we've decided to do something new. About Food Grads Every job seeker has a unique story to tell and we want to help them tell it. Online networking can be a powerful tool for connecting employers and job seekers. However, after working in recruitment for over a decade, we know that finding the right networking opportunities online can be tough. What’s more, attracting high quality employees is expensive, and, as a new professional, job seeking can be time consuming and frustrating, so, we created a new way for employers and job seekers to connect. Our passion and knowledge of the food sector led us to focus only on companies and professionals in food science, agribusiness, nutrition and food research. FoodGrads.com was born. We are an exclusive online community only for food professionals. Network with future employers and build your professional online profile so that employers can engage you on a whole new level and get to know the real person behind the resume. About Nicole and Juliette Nicole and Juliette are both British and they both coincidentally moved to Canada around the same time. After seeing each other on and off, they bumped into each other at a Yoga class, got talking and decided to create FoodGrads. What We Talk About: www.Foodgrads.com Food Science Major My Food Job Rocks ReBar Twitter Linkedin Radical Remissions by Kelly Turner - Jamie Oliver Simon Sineck  Ratatoullie Stilton Cheese Download Episode Learn more about your ad choices. Visit megaphone.fm/adchoices

Why does your Food Job Rock? This and many other food related questions are the things we ask the passionate people we interview here. This podcast is to celebrate the people who make our food and show aspects of the food industry people don’t really think about. It recognizes the unsung heroes that make your food what it is today. I’ll be saying a small blurb at the beginning of each episode about updates going around and about the people we interview. If you are interested in the many career options in the food industry, this podcast is for you. We not only show you what people do, but why they love what they’re doing. You are going to realize, that these are people who truly love food and are so proud to be in this industry. Whether it’s chocolate, butter, granola bars or bacon, you will see a first hand, personal experience on what these passionate people do for a living. The jobs, ranging from managers to chefs to writers, each put their own little ingredient in the boiling pot which is the food industry. We interview young people straight out of college, and older people who’ve had a couple years in the industry, and then some retired people who still do their work with food. This podcast would not be possible with the help of an amazing company called FoodGrads. If you are truly interested in not only learning about the food industry, but also have the opportunity to get a job in the industry, be sure to go to their website at www.FoodGrads.com. I’ll be seeing you guys every Monday early in the morning. We have plenty of channels you can download this but always make sure to check the FoodGrads blog as the kind of central hub for this podcast. Download Episode Learn more about your ad choices. Visit megaphone.fm/adchoices