My Food Job Rocks!
Adam Yee
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Top 10 My Food Job Rocks! Episodes
Goodpods has curated a list of the 10 best My Food Job Rocks! episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to My Food Job Rocks! for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite My Food Job Rocks! episode by adding your comments to the episode page.
Ep. 175 – Food Startups Confidential with James Richardson, Founder of Premium Growth Solutions
My Food Job Rocks!
06/10/19 • 74 min
James Richardson has a PhD in anthropology and has worked for the Hartman Group for a little less than 15 years. During that time, he’s done work for a whole variety of different companies. From small companies to legacy brands.
With a tone similar to Anthony Bourdain’s view of the restaurant interview, James brings a realistic yet refreshing viewpoint on the food industry and throughout the interview, brings a ton of tangible tips on how to grow, especially if you’re in the beginning stage of starting up. Questions like if your time is valued in trade shows, or what year food companies are typically profitable, or how you can navigate through different selling channels are all topics that we talk about.
So get ready for a jam-packed interview on the inner workings of what really goes into growing a food business
By the way, James has some awesome stuff in the pipeline. Not only does he have a podcast called Startup Confidential, but he also will be launching the book, Ramping Your Brand, at the end of the year. Enjoy the show!
About JamesI am a strategy consultant for emerging food and beverage brands, with a professional background in consulting, market research and social science. I have studied natural/organic consumers and brands for my entire career, beginning with proprietary work for Whole Foods Market in 2003.
I have advised well over 75 food and beverage brands on specific aspects of growth strategy (i.e. marketing, innovation, channel placement and pricing), from large legacy brands such as Triscuit to small, early stage food companies. Based on years of Nielsen and SPINS analysis of real world performance, I have developed proprietary IP to guide product design/innovation and go-to-market strategy for early stage natural/organic brands. My work in the natural/organic marketplace is based on understanding category nuances that affect success for emerging brands. All my work involves a holistic, competitive analysis of your brand and its prospects for growth based on understanding category nuances in modern food culture.
Past Clients: My understanding of the food and beverage marketplace and growth strategy is built on 15 years of work for leading manufacturers and retailers across the sector: Pepsi-Cola, Coke VEB, McCormick, Campbell's, ConAgra Brands, General Mills, Nestle USA and Nestle SA, Kraft Foods, The T. Marzetti Company, Rich Products Co., Hershey's, Whole Foods, Target, Wal-Mart, and Kroger.
I have also worked with over a dozen early-stage food brands in various capacities including Corazona's, Bobby Sue's Nuts, Wellgen, Snack It Forward, LLC, Nibmor, Mother Kombucha, Zaca, and others
Finally, I have also performed confidential due diligence evaluations for VC firms such as Prairie Capital and Colfax Creek Capital.
For more info and client testimonials, please see my website: www.premiumgrowthsolutions.com
SponsorThis episode is sponsored by Salt of the Earth. During IFT, I went to their booth. They were serving vegetarian meatballs and mac and cheese using Mediterranean umami. I would say, it was probably the best meatball made of pea protein I’ve tasted. Mediterranean Umami brings a rich, savory component while being clean label and reduces sodium and made with simple ingredients such as tomatoes, sea salt, seaweed, and mushrooms.
Ask my friend David for a bottle of Mediterranean Umami any time by emailing [email protected]
Show NotesWhy did you decide to make a podcast?: Podcasting is a powerful form of content marketing What do you do?: I do strategic planning for early-stage premium CPG planning What stage of the process do people contact you?: First 3 to 5 year and the journey to half a million in gross sales If you want to grow into a flat-lined $10-20 million business, you need to shove all of your money into growth How do you prepare to “weather the storm”? – Line your angels, get a house lone, make sure everyone close to you is ok with this E-locks Cara Golden – The Passion has to be obsessive. The Scaling is not particularly glamorous Have a competitive streak. You want to win Good Crisps What is the fastest way to grow a food business?: Get on e-commerce and get to 20-30 thousand dollars in revenue. Foodservice onboard people faster. Ultramarathoners: James Richardson Linkedin post You’re running a marketing experiment: set realistic revenue practices Anthropology: It’s a bookworm’s paradise and your friends don’t get it I went to India, almost died 3 times ...
Tetrapak is one of the biggest packaging companies in Europe and you might know them for their unique boxed packaging. When you think of boxed chocolate milk or juice, these guys might have made it. But more importantly is that TetraPak is more than just a packaging company, they solve complex ways in how to package and sustain food.
You’ll learn about how Jesper Thomsen (Food Technologist) and Helen Sellar (Product Manager) found out about food science and why they love working at TetraPak. You’ll also learn about the types of problems TetraPak is trying to solve from packaging complex food systems to solving sustainable packaging.
Also, this is a great episode about what you can do with a degree in Food Science! Both Jesper and Helen have food science degrees and utilize it in solving Tetrapack’s food division!
Enjoy this episode with Jesper and Helen all the way from Europe!
About Jesper ThomsenFood Technologist – Dairy Chilled, Business unit Liquid Foods,
Jesper Thomsen works as a food technologist covering various liquid dairy products such as pasteurized, Extended Shelf Life, flavoured, fermented, recombined and lactose free milk products.
This includes customer trials run at Tetra Pak product development centres, and for full scale deployment on customer sites.
Before joining Tetra Pak in 2016, Jesper was working as a dairy technician in Denmark where he managed development work on UHT RTD products with specialised nutritional content along with other dairy-based drinks and smoothies.
Furthermore, he has also worked with other diary-based product such as processed cheese, mozzarella and spray dried cheese powder.
Jesper holds an Academy Profession degree in dairy technology from Lillebaelt Academy in Denmark.
About Helen SellarProduct Manager
Helen Sellar is a Product Manager for Tetra Pak Dairy & Beverage Systems. In her role she is responsible for development projects, such as a recent project to develop the next generation on standardization units.
She has over 27 years of processing and technical experience, of which 23 years have been at Tetra Pak based in Sweden. During her 23 years at Tetra Pak she has led project teams to implement leading technology that focus on cutting costs for customers, provide enhanced automation and reduce maintenance requirements.
SponsorWe’re excited to be partnering with Smart Kitchen Summit {SKS}, the leading food tech event bringing together leaders across the food and cooking ecosystems.
Now in its fifth year, #SKS2019 is *the* conference shaping the future of food, technology, and the kitchen. Well-known leaders within the food tech industry will all be speaking on engaging topics such as food robots, alternative protein, and connected kitchen devices such as smart refrigerators.
Trust us, you’ll want to be there. Use code FOODJOB15 to get a 15% discount on tickets and I’ll see you there on October 7-8 at in Seattle. Just go to smartkitchensummit.com to register. For easy access, just click on our link for this episode’s show notes.
Show NotesJUST Water Tetrapak Describe how you got to where you are today: We had different paths but we ended up in the same company. Technical to management: Why did you do it?: I just really like working with people What are the hard parts of the job?: You get into territory you can’t look up anywhere. How big is Tetrapack?: 3600 people in Sweden alone Does Tetrapack do just food?: our core business, but we do equipment, and cosmetics My Food Job Rocks: I get to work with food producers all around the world. Helen: I enjoy the short term and long term rewards in the industry What is Tetrapak’s stance on sustainability?: We are putting a lot of resources to make our packages recyclable What type of food trends and technologies are exciting you right now?: Nutritional shakes in a tetrapak environment. Also, chilled products becoming ambient What is the biggest challenge the food industry needs to face?: Sustainability. We need to prepare for that What do Swedes drink in plant-based: First soy, and then Oat. Oat milk has exploded What do you want to more about?: alt-meat trends Favorite kitchen item: Male: Beer brewing system Favorite Quote: Jesper: To do a common thing uncommonly well, bring success – Heinz Helen: Quote: Tetrapak’s quote – Protect what’s good Any advice for anyone who wants to be in the food industry?: Go for it, go for the first job and see where it takes you. Jesper: your first job is not going to be your last job. Take your learning, it’s not the end goal, but you’ll learn a lot. Where can we find you for advice?: Jesper: If you’re a tetrapak customer, you can find me.
Ep. 201 [Interlude] - Two Plant-Based CEO's: Paul Shapiro Interviews Josh Tetrick, CEO of JUST
My Food Job Rocks!
12/31/19 • 68 min
Since this podcast is unscripted, I don't have a giant paragraph of text and complex show notes.
To summarize the first 10 or so minutes:
- My excuse for not posting an episode is because I was playing video games all month
- Thanks to a few people, especially Karen Lee and Shahram Shafie for the warm welcome to Austin, Texas. It shows that you never know who'll reach out when you tell everyone on the internet you're moving
- My Food Job Rocks will probably end this year but Adam Yee podcasting will probably still happen
- Why Hampton Creek/JUST is a great example of the issues with bad publicity and what to do when it happens
- More writing. More advice on the food industry, more deep cuts about the ugliness of business
- You probably won't change your ways unless something tragic happens
Original Business for Good Podcast Shownotes for this episode
JUST Good Press (2 years later)
Ep. 207 - For The Love of Food, a Collaboration with WeWork Food Labs
My Food Job Rocks!
02/14/20 • 33 min
We have 15 stories throughout the WeWork Food Labs Ecosystem (and some of my personal friends) based on one simple prompt:
A career in food can be incredibly difficult, and we believe it requires true love to work towards positive change within the industry. What moment or experience initially sparked your love of food and keeps you going when you’re having a tough day?
we recorded what they said and put them all in this episode.
Thank you for contributing:
Trish Wesevich - Brand & Mortar Group
Emily Kealey - Naturally Austin
Elliot Begoun - Intertwine Group
Michel Nischan - Chef, 4 Time James Beard Award Winner
Alison Cayne - Haven's Kitchen
Stephen Zagor - Consultant and Educator
Kevin Newsum - Steamm Espresso
Valerie Chouquet - Encore Gourmet Experience
Ep. 180 [Bonus] - Different Approaches to Plant-based Meat, an Interview with Gary Nowacki, CEO of TraceGains
My Food Job Rocks!
07/17/19 • 48 min
You are listening to a bonus episode where I talk about my actual day job at the Concept to Consumption podcast. I talk with Gary Nowacki, the CEO of TraceGains!
So you’ll learn mainly about how I think about things and my thought process on innovation. I talk a lot about growing Better Meat Co and the steps it took to do so.
A big portion of the interview is also about analyzing the current plant-based meat landscape, and how the players, both the restaurant and the manufacturers are differentiating themselves.
Enjoy this one, I love to talk shop and I appreciate Gary’s team for letting me do so.
No ads this time, this one’s a freebie
Ep. 201 - How To Make Engaging Training Programs with Austin Welch and Richard Fleming, founders of SAGE Media
My Food Job Rocks!
01/06/20 • 64 min
I’m sure when you started your job, you had to go through training videos that help you understand the importance of something. Before this was powerpoints but nowadays, the videos are much more engaging.
Whether about car safety, good manufacturing practices, or even food safety, to get people to understand and care about important topics, it helps for the video to be engaging.
This is where Austin Welch and Richard Fleming come in. Their company, SAGE Media, create engaging video stories by hacking into the behaviors of a culture and showcasing them in high quality training videoes
Bare with me at the beginning of the interview as we try to crack down some really complex stuff. As soon as we get through that, and understand the underlying concepts, that’s where you get the nuggets of wisdom.
If you want to know the insides and insights of making great, engaging stories, this episode will really get you interested. Since these guys do training videoes, you can find examples at sage.academy
About Austin and RichardAUSTIN WELCH
His learning films have earned three Brandon Hall Award’s and he has spoken about the emerging role of media and learning at the International Association of Food Protection, the International Conference for the Association of Talent Development, and TEDx. As a Kirkpatrick Certified Professional, Austin is always looking for ways to create emotionally intelligent training films that lead to measurable behavior change.
RICHARD FLEMING
Applying film theory, behavioral economics, and myth structure to his work at Sage Media, Richard designs and produces stories that impact action and modify the behaviors of viewers. With an extensive background marketing for companies like Microsoft, GP Strategies, and Hershey, Richard is no stranger to using stories to drive predictable emotional responses. He now uses his superpowers for good, helping to transform the lives of employees.
Show NotesWhat do you guys do?: We’ve been struggling with this, but I think we’ve figured it out. We study how the human brain understands information and uses media to help understand it. Essentially, they’re a videographer that makes video training programs. We’re really trying to teach people how to be emotionally intelligence Emotional Intelligence: To read and glean information that is non-verbal Why we’re different: We take a consultancy approach where we give advice on storytelling. It’s hard for non-storytellers to tell stories Flannery O’Conner Aesop Fable Poisoned: A book about E.coil How do you research complex things like Food Safety?: We do our research and ask the client if we’re on the right course. Where did Hershey find you? Trade Show: Association of Talent Development – Hershey found us there and liked what we were doing We made a crime scene video with Hershey talking about Food Safety culture Foursight/JR Puccio’s 4 stages of Creativity: Clarify, Ideate, Develop, Implementors: A question well stated is a problem half-solved Great Courses on Foursight What do you outsource?: We do soup to nuts. We do everything In fact, a lot of companies ask us to consult for them to improve their storytelling value How do we get an actor?: We usually have a casting director but now we know the strength and weaknesses of the actors in the community. How did you first meet?: At a local film event. We were introduced by a mutual contact IAFP Food Safety Culture and Food Safety Communication How do you solve criticism?: Read Marshall-Rosenburg’s Nonviolent Communication. Non-violent is all about clarification and communication How do you get buy-in from staff?: Sometimes you have to talk about multiple topics and you have to see their reaction The Challenger Sale The Challenger Customer Find the internal champion and cater to them What is one piece of advice you would give to someone who wants to do what you do?: Learn about cognitive science. We’re very soft-skill driven. Though we get asked a lot of technical questions, the soft skills are what we accel at. Where can we find you?: We have some videos at sage.academy [email protected] [email protected]
Ep. 182 - Sensory Techniques that Legacy Brands Use with Emily Kimmins, Sensory Manager at KraftHeinz
My Food Job Rocks!
07/29/19 • 56 min
If you are looking at the field of sensory, then this is the episode for you! This is probably the most technical sensory episode we’ve had so far as we learn about new sensory techniques, what type of groups should do what type of sensory and also, great tips on how to sensory test for kids!
Emily Kimmins from KraftHeinz does a great job explaining the purpose of sensory, and how focusing your testing parameters and delivering compelling data allows you to convince a global organization that everything will be alright: that you can do a global launch for a product.
But even if you aren’t a huge company, Emily and I still discuss great tips for small businesses or one-man sensory teams.
You’ll also get to hear about Emily’s first sensory job, which involved working with Dentures, and how she got into the food industry. Like many, it’s usually never a straight path.
SponsorPeople have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research.
Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important.
You can find the book here: https://alacarteconnections.com/shop/
Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward.
Show NotesWhat do you do for a living?: I’m a sensory scientist at Kraft Heinz Kraft Mac and Cheese Canadian pushback Type II Error For sensory, we need to make sure to mitigate risk using data Tetrad Method – a more statistically robust method How much data does someone need to be convinced that something is fine?: It’s not about data or the amount, it’s if you have enough 3 different types of consumers: Internal or sensory acuity – discrimination testing or technical evaluations for product development Professional tasters – Come in 2 hours a day 4 hours a week. Trained panelists to describe and quantify tastes Consumer testing – Huge amounts of people but very simple answers All employees go through sensory tasting View on Supertasters – When they discovered it, it was very helpful to our field because it introduced a new scale PROP paper The easiest way to describe the taste is to compare it to something We do a lot of “always like something else” Background: Emily has a degree in biology and went to pre-pharma. I switched mindway and just said I wanted a science job I asked a temp agency to get me any science job First Job: Proctor and Gamble products and worked with their Dentures. Next job was the flavor industry Givaudan Do you have any advice for anyone who wants to switch job roles?: Explore and talk to different managers. Explore early! Any advice for kid sensory testing: Separate genders, or do take-home/home-use tests How big’s your sensory team?: 4 food technologists and 4 food technicians What type of food trends and technologies are happening right now?: We want more reactionable data. For example, facial recognition and Tinder sensory We need to reduce the amount of thinking time What is one thing you’d like to know about the food industry?: Food supply chain. I’d like to spend more time with the farmers What’s your favorite kitchen item?: a 4-quart pot that I use for everything (I call it the everything pot) also a kitchen pot. I'm currently using the instatpot What’s a recent favorite food?: Recently went to a restaurant and it has an interesting Poke dish with cubed seared rice and topped with spicy tuna Girl and Goat The Safehouse – secret restaurant Society of Sensory Professionals IFT has a great sensory division How do we find you?:
Ep. 209 – How To Successfully Sidehustle Ramen Popups with David Chan, Owner of Nichijou Ramen
My Food Job Rocks!
03/02/20 • 40 min
Today we interview David Chan, Watter Resource Control Engineer by day, and creator of Nichijou Ramen by night!
So before I got a full-time job at WeWork, I was thinking of launching a new podcast that was a lot less in formality and structure. Now, I don’t have the time, but I have a bunch of interviews that are amazing, but aren’t the common My Food Job Rocks structure. However, they are all super valuable, and I always think: would this ruin My Food Job Rock’s consistency? But then I think about the fact that this is my platform and I can do whatever I want. So You’ll find more experimental podcasts from old interviews in the future.
I met David through an after-work group called Side Hustle Wednesday and we connected instantly because of our weird love of food. David is actually a civil engineer but he is obsessed with ramen. So the question is always “well, is he going to go full time into ramen?” And the answer is, you don’t have to!
You don’t have to go all in to showcase your passion and that’s what I wanted to capture with David. You can have a perfectly fine high paying job and work on your craft. This is what I did with podcasting and my life is more fulfilling because of it.
So not only how you’ll learn how to improve your passionate craft, but also tips on being yelp elite, social media strategies, and a lot of cool facts about ramen!
Thank you to Jenise Vu for connecting us through her group Side Hustle Wednesday in Sacramento!
Enjoy!
Show Notes@nichijou.ramen Yelp Elite UC Davis Buca De Bepo My Sister introduced me to ramen Reddit Ramen Ramenheads Serious Eats Food Labs VP of Sun Noodle Kenshiro Ramen Lab Restaurant Social Media Strategies: Follow the right people, post consistently, own the market Shio Ramen – pure ramen Miso ramen – miso ramen I’ve done popups at New York, Portland and California Derek Siverrs Franks Kafka Ryujin and Raijin in Sacramento Favorite Ramen: In Japan Motonashi Karoke Nichijou.net What’s next? More about techniques. For example. Bowl physics 5 components of ramen Soup Noodles Tare (seasoning) Oil Toppings Always Serve Yourself First 2 Tablespoons of Salt
Ep. 216 – What to Do Before You Start a Food Business with Sari Kimbell, Consultant and owner of Food Business Success
My Food Job Rocks!
04/20/20 • 52 min
Sari Kimbell is a food business consultant who helps people from the idea stage to getting into retail channels. She runs the website, food business success.
Sari's experience being a broker at Whole Foods and running a commissary kitchen makes her an expert in understanding the challenges and needs to starting a food business so I ask her some pretty real questions.
I try to ask super blunt question like how much money do you need to start and Sari does an excellent job really honing in on the endgame, or goal.
We take a dive deep into maximizing margins before even launching your product, sell sheets and price sheets and how to use them properly, and things like that.
A disclaimer is that this interview is before the pandemic and we talk about ecommerce! Though the game has changed, I think Sari’s advice is still very valid. Perhaps the only outdated thing is something I’ve said. There’s a comment that I don’t buy food online and IT’S STILL TRUE. I might have bought maybe a couple of food items from Amazon, but that’s all.
If you want to know more about Sari’s offerings, check out our shownotes for this episode
About SariSari Kimbell has held just about every position in the CPG food industry from grocery buyer to selling local produce wholesale into stores, running a commissary kitchen to starting her own food business and helping food brands get off the shelves as the Marketing Director at Whole Foods Market.
In 2015 she launched Sari Kimbell Consulting with a mission to help packaged food and beverage entrepreneurs start and scale profitable businesses. When she isn’t working on pricing and projection spreadsheets or go-to-market strategies, her passion is to help the “I just have an idea” entrepreneurs navigate the tricky food industry. This includes a number of women and English as a second language entrepreneurs wanting to bring their delicious ideas to life.
As a consultant at her local Small Business Development Center, Sari explored their pain points and built up a bank of resources for those who were committed to bootstrapping their business (ie: figuring it out themselves). Her goal is to help more startups launch and scale up, and in 2019 Sari introduced Food Business SuccessTM that provides online courses and accelerators that combine self-directed learning with one-on-one business strategy sessions or group calls to answer specific questions and provide accountability to help this early stage entrepreneur.
Food Business Success has a ton of great resources you should check out if you're considering starting a food business. Including a Free Masterclass for Farmer’s markets and a 21 week accelerator program.
Sponsor for the Episode: WeStockGrocery is changing daily due to the current environment and we know it is an uncertain time for your brand. At WeStock we are working to help our brand partners continue to grow even now. WeStock streamlines the request process providing your brand with consistent retail leads and gives you the insights needed to grow your business. Learn more at WeStock.io and use promo code MyFoodJobRocks for 25% off your first year.
Show NotesAlli Ball Consulting We’re similar but we have different niches. Sari focuses before you start, Ali is later in the game What's your history?: I was a whole foods market buyer, vendor onboarding. I found my passion to help really early stage entrepreneurs. I then managed a commissary kitchen Food Business Success What would you tell someone who has an idea?: Really focus on why you want to do it. Do you really have a deep drive or conviction of doing this? What should your budget be in starting a food business?: Depends on the goal. Farmers market or national push? Cottage Food Laws Questions to ask: What’s your launch strategy? Avery Labels Online Labels.com Uline Packaging Do you have any success stories on people working in stores?: You kind of see what people are made of. You have to plan well in advanced for those capital needs. Numbers don’t lie. They hurt, but they don’t lie. I have a Pricing for Profitability cours...
Ep. 169 - What to Innovate in the Beverage Industry with Andy Dratt, Chief Commercial Officer at Imbibe
My Food Job Rocks!
04/29/19 • 69 min
This interview is with Andy Dratt, Chief Commercial Officer at Imbibe, a Beverage Innovation Company and has had past experiences building flavor divisions in Griffith, FONA, and Sensient.
If you want to know all about what it takes to develop an innovative new beverage, this podcast episode is for you! Andy and his team at Imbibe are experts in developing beverages because it’s not just formulating and pay up, but it’s much more than that. It’s a whole system.
Learn about the fine line between the possible and the impossible, and new beverage trends in this episode. You’ll also learn about the amazing career path Andy’s went through, and learn how even after some detours out of the food industry, he always ends up back into food.
I was fortunate enough to listen to Andy’s talk at the RCA conference and it was really fun seeing him in person. Andy definitively knows his stuff about Beverages
About AndyAs Chief Commercial Officer at Imbibe, Andy Dratt leads a team with a cutting-edge approach to beverage development for a wide range of customers - from small startups to billion-dollar brands. During the past decade at Imbibe, he’s helped redefine the company’s business model and implemented a strategic vision that has guided the company’s compounding growth in the marketplace. He leverages over 20 years of experience guiding CPG and foodservice operators to conceptualize, develop and launch new products to market in the US, Latin America and Europe. Dratt has a passion for helping customers identify and exploit the “sweet spot” between consumer needs, business wants and product realities. He communicates that passion while speaking at industry events and in articles for industry publications.
*NEW* Sponsor: Salt of the EarthI'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient, Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave. Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at [email protected]
Show NotesWhen someone asks what you do for a living, what do you tell them in a sentence or less?: I run a beverage development company. What is a beverage?: We work with all forms including alcohol, shakes, etc What’s your favorite product to work on?: We do 300 projects a year. I’m most intrigued on projects that are technically challenging and new to the industry. Operational challenges too (such as alternative dairy) What does it mean by Experience?: Not just product experience, but connections, mindset, locations, etc. What do you do when a customer gives you an impossible task?: You need to be confident enough to say “no”. If you say yes, you might be wasting your time. Describe the Steps it took to get to where you are today?: I was getting an MBA in France and ended up working in Slim Fast. Moved to Griffith Laboratories and started a flavor division. After a stint in MBA management, I had a lot of flavor stints. Even ran an R+D division. Blow mold garbage Cans Sensient How do you guys grow?: Speaking at conferences is very useful How do you reduce/remove office politics?: You have to cut it out from the leadership level What type of food trends and technologies are exciting for you?: We want to reduce sugar and we work a lot on sugar reduction. CBD is trending, but it’s still illegal Full spectrum hemp extract Nootropics Protein NextGen Stevia and Monkfruit Mouthfeel innovation What is one thing you’d like to know more about?: How chemicals like sucralose are made Who inspired you to get into food?: A bunch. Jackie Levin at Griffith, or even functional cool things in the industry What is your thought about job hopping?: If you set some kind of plan for yourself, it helps. Favorite Food in Chicago: Del Seoul Korean Taco Place Any advice about the food industry?: Look at the back of food labels and google the ingredients. The...
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FAQ
How many episodes does My Food Job Rocks! have?
My Food Job Rocks! currently has 309 episodes available.
What topics does My Food Job Rocks! cover?
The podcast is about Podcasts, Arts, Business, Careers and Food.
What is the most popular episode on My Food Job Rocks!?
The episode title 'Ep. 224 – The Evolution of American Tofu: From Ancient Dish to Plant-based Meat with Minh Tsai, CEO of Hodo Foods' is the most popular.
What is the average episode length on My Food Job Rocks!?
The average episode length on My Food Job Rocks! is 50 minutes.
How often are episodes of My Food Job Rocks! released?
Episodes of My Food Job Rocks! are typically released every 7 days.
When was the first episode of My Food Job Rocks!?
The first episode of My Food Job Rocks! was released on Jun 12, 2016.
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