Podcast S2E03: Author and Chef Ali Bouzari on chef vs scientist techniques and benches

Author and Chef Ali Bouzari on chef vs scientist techniques and benches Ingredient: Unveiling the Essential Elements of Food Author Ali Bouzari has a strong identity of being both a experienced chef and PhD food scientist, but he doesn’t feel like Dr. Jekyll or Mr. Hyde. Rather, he draws from both worlds and has crafted…

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…

Interview with Kami Smith, Director of Culinary Showcasing at Pecan Deluxe Candy Company

By Melinda Russell Name: Kami R Smith Job Title and Company: Director of Culinary Showcasing; Pecan Deluxe Candy Company Education: Tennessee Technological University B.S. Foods, Nutrition, & Dietetics; A.A.S. Johnson & Wales Baking Pastry Arts Can you talk about your Pastry Chef Experience and certifications? My Pastry Experience is split in two dimensions: Productions &…

An Interview with Julie Simonson, Ph.D from The Schwan Food Company

By: Hannah Dressen Julie Simonson, Ph.D., Vice President of Technology Development at The Schwan Food Company Education: Bachelor’s of Science in Food Science, Iowa State University; Doctorate of Food Science, University of Minnesota. 1. When did you realize your love for food? Growing up, I was in 4-H for nine years and loved competing in…

Interview with Aidan Waite, owner of The English Connection

By: Melinda Russell Name: Aidan Waite, CFSP, MCFE Company: The English Connection Job title: Owner / Executive Chef Education: Apprenticeship for Chef in England and France, Associate Degree in Hotel and Catering Management   How did you hear about culinology? I first heard the terminology back in England in the early eighties, there were Companies…