By Hannah Dressen My name is Maxwell Fluck; I am a culinary technologist at OSI Group, LLC. I am an alumnus of Southwest Minnesota State University with a Bachelor of Science in Culinology. I graduated in the spring of 2013 and have held several positions since my graduation, working my way to my current position.…
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…
By: Jordan Clark CuliNex is a clean label product development consultancy located in Seattle, WA. With over 65 years of product development and business experience, they work with a variety of ingredients. Just this past RCA Conference, the CuliNex team-led by Principal Culinologist and RCA Co-Founder Mark Crowell–launched an internship program that provides student members…
By: Phil Saneski Greg Grisanti CRC®, CFSP RCA Founding Member & Director of Research & Development at Frisch’s Big Boy 1. As a Research Chef Association founding member, can you please provide students with some insights on how the RCA developed and has evolved over the last 20 years? The RCA was founded by a…
By: Hannah Dressen 1. How did you discover Culinology®? Culinology and the RCA to me go hand and hand, and I was first made aware of the community and all it had to offer in 2005 by one of my consulting chefs. When I attended the conference I was amazed at the vast opportunities not…
By: Karen Diep Featured Culinologist: Allison Rittman, Chef Consultant at Culinary Culture Can you give us a little background on what you do at Culinary Culture? What’s a day like for you there? My day to day work is something different every day, which is one reason I love my job! One day we may…
By: Melinda Russell Featured Culinologist: John Draz, Executive Research Chef at Ed Miniat, LLC Education: AOS Culinary Arts – Culinary Institute of America BA Culinary Management – Kendall College What’s a typical day at your job? There is no “typical” in my position, which is one of the things I like best. I may spend the…
By: Philip Saneski Featured Culinologist: Eric Iserman, Product Development/QA Associate Research Chef Save-A-Lot Food Store How did you discover Culinology®? Can you briefly talk about your RCA involvement?Through my purchasing instructor in culinary school. I was having a discussion with him one day after class about my plans following graduation. I told him that I love…
By: Philip Saneski Featured Culinologist: Larry Tong, CCS® Senior Scientist – Product Development McCormick & Co., Inc. How did you discover Culinology®? I started in Product Development at another spice company, and was asked to put together spices and other ingredients in combinations that tasted good. Food Science was important to know some things about…
The Culinologist 