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PODCAST

My Food Job Rocks!

My Food Job Rocks is a podcast created by serial entrepreneur and food scientist Adam Yee where he interviews an expert in the food industry every week on their career path or a specific hot topic going on in the world today. He connects the dots in the complex world of food. From farmers to ingredient manufacturers, to entrepreneurs and global players join Adam as he explores all angles in the food industry and tackles it with engaging conversations and impactful insights. It’s all interesting and

business careers

All Episodes

56:24

Ep. 182 - Sensory Techniques that Legacy Brands Use...

My Food Job Rocks! ·

2019/07/29

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

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01:14:37

Ep. 181 – For the Love of Ice Cream with Maya Warren...

My Food Job Rocks! ·

2019/07/22

Our guest today is Dr. Maya M Warren, Sr. Director of International Research and Development and the Tastemaster at Cold Stone Creamery. I’ve seen Maya twice on TV. One on an episode of the Amazing Race with Amy DeJong (a podcast guest from way back) and last Christmas at my Grandma’s house watching Dr. Oz (my grandma loves the show, not me). Anyways, I had to get her on the show so I asked Amy for Maya’s contact and we went from there. Thanks Amy! Maya is a delight to talk to as the first thing you

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48:18

Ep. 180 [Bonus] - Different Approaches to Plant-based...

My Food Job Rocks! ·

2019/07/17

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

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01:02:53

Ep. 180 - How to Brand Food Tech with Alexander Zox...

My Food Job Rocks! ·

2019/07/15

Today you are listening to episode 180 with Alexander Zox, New Business Development Lead and Dianna Rogers, Director of Account Services and New Business Development at BrandFirst Creative Agency. BrandFirst Creative Agency specializes in branding food companies form confections to food tech. They were the main creative agency behind the Alt Protein Show and I bumped into them at Expo West This episode was recorded a bit earlier, but the main reason was that I wanted to coincide with BrandFirst’s

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54:07

Ep. 179 – Climbing Up the Corporate Ladder while...

My Food Job Rocks! ·

2019/07/08

Zachary Lones started working as a cashier at Sam’s Club (which I didn’t know was owned by WalMart) and rose through the ranks from a business associate to multiple levels of managers and landed in the director’s seat 8 years later. I saw his story on LinkedIn and I thought, Zachary would be a great podcast guest. A lot of people want to get promoted, especially in a large company and Zach has done it so many times and I wanted to distill the method on how he did it. This is great episode about

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48:30

Ep. 178 - Not Your Ordinary Family Fish Business with...

My Food Job Rocks! ·

2019/07/01

Today we have Roger Berkowitz, CEO and President of Legal Sea Foods on the show. A Third generation family business that not only does fish processing, but has a fish restaurant, and a fish grocery store. All of my fans in the East love this restaurant. I interview Roger on the complexities of the fish farming industry and there was some things I didn’t know about, one, Roger talks about how the rising temperature of the water is affecting fish yields, and two, the complexities of fish farming. You

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57:02

Ep. 177 – How to Systematically Analyze Food Trends,...

My Food Job Rocks! ·

2019/06/24

Eric Pierce analyzes hot trends, consumer behavior, and innovative breakthroughs and collects this data to help natural product industries strategically innovate. If you guys don’t know, the New Hope Network is at the forefront of the food industry as they are the ones in charge of Expo West, Supply Side East, and many more industry conferences throughout the world. I was fortunate enough to meet Eric during my shift at the Better Meat Co in Expo West. I was so excited to see him because I’ve

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43:04

Ep. 176 – Innovating the Frozen Seafood Category with...

My Food Job Rocks! ·

2019/06/17

This episode is with Scott and Jon Demers, two brothers who founded a frozen meal company that specializes in healthy seafood. They’ve recently rebranded, so you might know their previous brand, Cheating Gourmet but now they’ve gotten a bit more personal and call it simply, Scott and Jon’s. Maybe you’ve seen that small little refrigerator right next to the fresh fillet of salmon. If you’ve ever peeked inside of it, you might have found something from Scott and Jon’s. From their deep fried seafood

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55:45

Ep. 175 [Bonus] - Adam Yee in the Break Room 2 Honest...

My Food Job Rocks! ·

2019/06/12

If you recall, a year or two ago, we did one of these and had a pretty good response so we’ve decided to do one again to catch up. The issues we discuss in this episode aren’t really well talked about, so I view this as a very transparent heart to heart. It helped Kim Schaub, perhaps it might help you. Things like communication, impostor syndrome, prioritizing your life versus your work life all come up in this episode so if you’re dealing with issues like these, this one is a good listen. No ads

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01:14:33

Ep. 175 – Food Startups Confidential with James...

My Food Job Rocks! ·

2019/06/10

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

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57:08

Ep. 174 – Mission-Driven with a Food Industry...

My Food Job Rocks! ·

2019/06/03

Pete Brennan is the Co-Founder of Soñar! Foods. A mission-driven company that sells plant powered tortilla chips. Pete might have started his own food business, but he is a veteran in the food industry. With experience from E&J Gallo Winery, Kelloggs, Foster Farms, and Zola, Pete’s specialty is marketing big brands. He teamed up with the best person he knew to start Soñar! Foods, his wife, Maria. Pete and I met at the Fancy Food Show, and again at the Alt Protein show. Pete’s a go-getter and cares

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01:04:11

Ep. 173 – Cooking, Owning a Restaurant, Directing...

My Food Job Rocks! ·

2019/05/27

Mark Crowell has had quite an amazing culinary journey with a lot of risks and a lot of reward. First he tells me how he found out about cooking, by staging at a restaurant in Europe, and brought that love back to the United States and worked hard enough to open his own restaurant. But opening up a restaurant was really hard, and he struggled. Eventually, he became an R+D Director at both Olive Garden and Starbucks. Eventually, Mark threw it all away and started consulting. He again struggled at

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01:05:48

Ep. 172 - Powerful Strategies to Immortalize Your...

My Food Job Rocks! ·

2019/05/20

Jeremy Smith, founder of LaunchPad has impacted iconic brands such as Apple, Chobani, Bob’s Red Mills, Urban Remedy and Kumana. This episode has prime examples on how Jeremy has worked with these company's and how these companies went to the next level. A lot of great takeaways for food entrepreneurs and marketers including how to recognize superflourous trends versus trends that stick, with also amazing advice on how to make your brand everlasting. You’ll get so many great examples from iconic

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50:33

Ep. 171 - Discussing Modern Food Communication with...

My Food Job Rocks! ·

2019/05/13

Sally Squires is a food communicator who works with really cool companies crafting messages. She spent her early years at the Washington Post, and now works for Weber Shadwick, as their SVP-Management Supervisor & Director, Food, Nutrition and Wellness Communications A funny story about this interview is that you might recall I had the opportunity to go to The Ohio State University to talk about podcasting and they dropped me off in a room with Sally Squires. After a brief talk about some

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01:42:05

Ep. 170 - Let's Sit Down and Have a Beer with Daryl...

My Food Job Rocks! ·

2019/05/06

I met Darryl at an NCIFT event about a year ago and we talked, and after the event, he invited me to drink with him and I got a free beer out of the deal. I talked his ear off about podcasting and he wanted to start one. Every month, when I saw him at an IFT event, I asked him if he started. 8 months later, this podcast came to life and I’ve been giving Darryl pointers ever since. What’s great is that in almost every IFT event where Darryl and I are there, we gather a group of friends to go and

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42:55

Ep. 170 [Bonus] - May the 4th Be With You: Stories...

My Food Job Rocks! ·

2019/05/04

This is a bonus episode with Rachelle Boucher (episode 46) as she talks about her experience working as a private chef for the Lucas family and her experience working with the Lucas family including interacting with the kids, Lucas himself, and the actor of Jar Jar Binks. We do this live in Tinker Kitchen! About Rachelle Culinary Program Developer, Private Chef and Appliance Whisperer Chef Rachelle knew early on that food would be her medium. With the power to nourish, entertain, unite and

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01:09:44

Ep. 169 - What to Innovate in the Beverage Industry...

My Food Job Rocks! ·

2019/04/29

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

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56:33

Ep. 168 – Design Thinking and the Startup Life with...

My Food Job Rocks! ·

2019/04/22

Lauren Joyner used to be a designer for many tech startups and a year ago, dropped all of that to pursue food and is now the founder of LOCA Foods, which is a plant-based cheese dip company. I met Lauren at the Cultured Meat Symposium and our companies were boothed together at the Fancy Food Show and Alternative Protein show. So of course, we chatted and our discussions were so good, I wanted to capture it on a podcast. A big portion of this interview is about year one of building a food company

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48:39

Ep. 167 – Building and Innovating Supplier...

My Food Job Rocks! ·

2019/04/15

Marc Simony wrote a compelling post at his time at the American Food Innovation Summit. I found it pretty cool, so I asked him to be on the show. What I didn’t know until I did my reach is that Marc is one of the important people in TraceGains, one of the fastest growing supply chain management software programs in the food industry. And that he live din Phoenix, neat! Marc lays on a ton of advice on his experience working for TraceGains such as times pivoting the business and times where taking

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56:58

Ep. 166 - Let's Build a Restaurant in New York City...

My Food Job Rocks! ·

2019/04/08

This episode is with Kenny Lao, who worked with the masterminds behind Nobu, created his own restaurant empire Rickshaw Dumplings, and now brings it all together in his new project, Culinary Task Force, a consulting service to help bring new restaurant concepts to life. We have a couple of episodes on My Food Job Rocks that deal with building restaurants so I asked Kenny advice on how to build one. Especially in the New York scene. Kenny did not disappoint telling me the intricate and honest details

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