SupplySide
The Intrepid Culinologist
 |
The Intrepid Culinologist, aka Rachel Zemser, CCS, has one foot planted in the artisan soils of San Francisco and the other buried deep in the world of R&D, manufacturing and food science. She travels the world in search of food-related industry trade shows, media and press events, and "local" Bay Area experiences, trying to figure a way to bridge her two worlds and bring great food to the masses. She has a B.S. and M.S. in Food Science, a Culinary Arts degree, and almost 15 years of food-industry experiece. |
|
02/08/2012
So You Want to Create a Food Product?Think you have a great idea for a food product but have no experience in the industry? Until there is a “Food Start-Up for Dummies” book, this list will help you understand some of the challenges you have ahead. |
|
01/27/2012
Fancy Food Product Trivial PursuitI just attended my 18th Fancy Food Show. Back in 1994 it cost $25 and there was lots of chocolate, cheese and olive oil. This year, it cost $45, and there was STILL lots of chocolate, cheese and olive oil, but there were also lots of banana jams, healthy indulgence items and ancient grains. |
|
01/05/2012
Trends That Are No Longer Cool!There are tons of articles out there about all the latest food trends from retail to restaurant to foodservice, but I think it is equally important to point out the passé trends. |
|
12/12/2011
RCA Hits NapaA recent RCA “super-regional” took place the day before CIA's Worlds of Flavor at Cook’s Restaurant in St. Helena, CA. |
|
10/28/2011
Joe Nuts at UMassDuring alumni weekend at UMass, the Food Science students presented staff and alumni their award-winning product concept, “Joe Nuts” a twist on the classic coffee and doughnuts. |
|
10/05/2011
Tell Me Your Story“So … tell me your story!” That’s the first thing I say to the random young foodie entrepreneurial types that email and ask if I can help them because they have developed a recipe and are wondering if they need one of those “food science people” to help them manufacture it. |
|
09/09/2011
The Edible Marijuana JungleThe medical marijuana community’s demand for “edibles” has opened up a floodgate of dispensaries making and distributing food containing marijuana. But are these foods safe to eat? ... |
|
08/24/2011
The Worth of a Food ScientistMost food scientists are not paid what they deserve, and I blame this on the fact that there are so few of us that we have no true data or understanding of what we are actually worth. |
|
08/04/2011
Challenging Salting ConventionsAndrew Sigal, a trained chef and son of a chemist, attended a talk on salt by Mark Bitterman a while back. Here, as guest blogger, he challenges several points from the lecture when it comes to use of salt, and suggested types. |
|
07/15/2011
Fine Words Butter No Baby Food ParsnipsSome conclusions after my recent England trip? The UK has better candy than we do and the babies (or mothers) are more adventurous. Also, Quorn is everywhere. And don't forget the mushy peas. |
Subscribe to
Mobile Media Snaps
Text FOODPRODUCT to 41411 to receive this media snap on your smart phone
