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 program partnership with Griffith’s Foods, Canada’s Smartest Kitchen, and the Culinary Institute of Canada to launch the RCA’s new Certified Culinary Scientist® Preparatory Course program. Designed for the working professional, this program will also provide (upon completion) participants with the 120 prerequisite contact/hands-on hours required for CCS® certification. See more details on the RCA website or register here!
English chef Gavin Draper has spent the last decades in Australia cooking and sharing his food philosophy, and now he’s putting his passion project in print. Hear how cruising around the world on the QE2 and international travel led Chef Gavin to Australia and how he eventually specialized his craft into gluten-free cooking expertise. Rather than waiting for a publisher to find him, Chef is self-publishing and is hosting a Kickstarter fundraising event to engage clients and future fans.
Connect with Chef Gavin: www.glutenfreerepertoire.com
Check out the Kickstarter, through Oct 7. https://www.kickstarter.com/projects/glutenfreerepertoire/382894059?token=bd2a4689