Podcast: Chef Barbara Zatto compares R&D and restaurant kitchens and why she thinks R&D is great

Research Chef Barbara Zatto earned her chef stripes in New York City before coming to Seattle to cook. She quickly realized that the training made her a unique chef in Seattle, which hadn’t quite started the culinary revolution that we enjoy today. After several years in hotel and restaurant food service, Chef Barbara transitioned to R&D. In…

Podcast: Find out why Land O’Lakes Chef Erik Jones wants to share his passion for Culinology® with culinary schools and students…

This week’s Culinologist podcast comes from one of our very own, co-founder of the RCA Student Committee Erik Jones, Corporate Sous Chef and Culinologist at Land O’Lakes. Hear how his Culinology® degree education extends the shelf like of chefs in his podcast interview. Erik started as many of us did – Front of House and cooking…

Podcast International: Griffith Foods Corporate Chef Subra Balakrishnan on Culinology in Canada and English Chef Gavin Draper’s Gluten Free Repertoire Cookbook

This week our podcast interviews have gone international and features Culinologists with R&D origins in Canada and England. We are happy to share their insightful career advice and global food R&D working experience! Subra Balakrishnan’s podcast interview begins with his successfully transitioned from restaurant Sous Chef to now Griffith Foods Corporate Chef. Balakrishnan explains the…

Podcast: CuliNex Founder Mark Crowell’s Dynamic Career from Restaurant to R&D

A true leader in the food industry, Principal Culinologist and Culinex Founder Mark Crowell is well-known in throughout the Research Chefs Association, an organization he is a founding member of and still remains active in 20 years later. With previous R&D leadership positions at Darden Restaurant’s 475 unit Olive Garden chain and later Starbucks, Mark…