Podcast: The Key to Successful R&D with Chef Barton Dewing CRC®

Podcast: The Key to Successful R&D with Chef Barton Dewing CRC® Ragozzino Foods Executive Research Chef Barton Dewing says that the measure of successful R&D is in the product’s successful scale up – going from benchtop sizes to large manufactured sizes. Practically anyone can make a delicious dish or item when you’ve got ample time, direct control over all the…

Vanilla Industry Questions and Student Advice with Darian Rottmann, National Sales Manager, Lochhead Manufacturing Company

By Melinda Russell Name: Darian Rottmann Job title: National Sales Manager    Company: Lochhead Manufacturing Company Education: Bachelors Industrial Engineering & Technology   How did you find your way into the vanilla industry? My 1st professional job was in sales working for a company that was a chemical distributor out of ST Louis, MO. We supplied…

Podcast: Chef Greg Grisanti on the Research Chefs Association and applying clean label product development

Frisch’s Big Boy’s R&D Chef Greg Grisanti Culinologist Podcast Research Chefs Association co-founder and recent Featured Culinologist, Greg Grisanti tells the story of his career as it happened in this podcast. From restaurant cooking to QSR menu development and television appearances, Chef Greg has been around the block a few times. Hear his thoughts about…

Meet the Team: Sabrina Mirabella

By Sabrina Mirabella Thanks for visiting the Culinologist! My name is Sabrina Mirabella and I am a 2016 graduate of Johnson & Wales University. There, I first received my A.S. in Culinary Arts, and then my B.S. in Culinary Nutrition and Food Science. I’ve been working back of house in restaurants since I was 16.…

Podcast: Ali Bouzari, culinary scientist, author, educator, and co-founder of Pilot R+D

Ali Bouzari’s Podcast Interview As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including…