Being a research chef and food scientist is a unique combination, and it could be easy to let the negative internal voice make us feel like we aren’t good enough. Imposter Syndrome is a strong feeling that the American Psychological Association describes as feelings of fraud and a “specific form of intellectual self-doubt.” I have…
Joshua Gruenberg In the summer of 2018, I was invited to participate in a fellowship for young professionals from The United States to complete an internship in Israel. Participating in the international workplace has long been on my list of career goals. I believe that so much can be learned from our colleagues working in…
Chef Karl Marsh is no stranger in the Research Chefs Association, having logged nearly twenty years as an active research chef and serving on the certification commission for the past two years. Now as the chairman of the certification commission, Chef Karl is leading the charge to improve the exam, refocusing both the CCS and…
Chef Karl is becoming the face for the Research Chefs Association certification commission, and he was part of the team who rewrote the exam this year, updating the questions and making them even more relevant and representative of a culinologist’s experiences. He shared 3 main bullets about himself, and they’re reflective of how his career…
This is a really special episode for folks who have been listening to the podcast for a few years. Deepak Rajmohan was a season two guest while he was studying his masters of food science at Oklahoma State University. He had shared how he reached out to over 200 professionals on LinkedIn and spoken…
The Culinologist 