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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

56:39

Dig In: Adam Delivers Some Hot Takes in Japan - an...

My Food Job Rocks! ·

2025/11/13

Satoshi Umino, CEO of Sustainable Foods Asia interviewed me while I was in Japan at his office in front of a live audience. This podcast has been edited to remove the Japanese translation.I chat about the following trends happening in the USA: What's happening now: Protein, Tariffs, Labubu Economy What's not happening now: Plant-based, Sustainability Initiatives, Regenerative Trends that will persist for a decade: AI, Biotech, MAHA Trends that are important to watch: Reactive Supply Chain,

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69:24

On Leadership, Flavors, and Exploring New Mediums...

My Food Job Rocks! ·

2025/11/06

In this conversation, Laurette Rondenet, CEO of Edlong Flavors, shares her journey in the food industry, the challenges of running a family business, and the importance of mentorship and leadership. She discusses the evolution of Edlong, the significance of decision-making in business, and the dynamics of company culture. Laurette emphasizes the need for awareness in the food science field and the interconnectedness of the industry, highlighting the importance of collaboration and support among

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66:03

Dig In: B2B Strategies Using Video with Tim Bradley,...

My Food Job Rocks! ·

2025/10/30

In this conversation, Tim Bradley, founder of Pennant Video Company, discusses the significance of video marketing in the B2B sector, emphasizing the importance of mid-funnel content and the buyer's journey. He introduces the 'video marketing trifecta'—differentiation, demonstration, and validation—as essential components for effective video content. Tim also shares insights on overcoming camera shyness, the differences between B2B and B2C marketing strategies, and the role of social media,

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79:22

Why My Food Job Rocks with Adam Yee, An Interview...

My Food Job Rocks! ·

2025/10/23

In this conversation, Adam Yee shares his journey into food science, detailing his early influences, educational experiences, and the challenges he faced in the food industry. He discusses the importance of networking, the role of AI in food science, and his entrepreneurial ventures, including product development and consulting work. Adam emphasizes the need for consistency and the value of starting small while pursuing one's passions. He also reflects on the impact of technology on the food

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57:33

Dig In: How to Put Magic and Leaderships in a...

My Food Job Rocks! ·

2025/10/16

Taylor Scott is a best-selling author, inspirational keynote speaker, and organizational development consultant. Through his books, workshops, keynotes, and licensed content, he inspires audiences at Fortune 500 companies, Universities, and community organizations nationwide to become their best, deliver their best, and experience the best life possible. Taylor leverages his personal experiences and twenty years working in the hospitality industry for Disney Parks and Resorts, Gaylord Hotels and

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65:17

Product Developer Tips When Making Your Own Food...

My Food Job Rocks! ·

2025/10/09

Caroline Lafleur shares her journey from studying biology to becoming a food scientist and entrepreneur. She discusses her experiences in product development competitions, her time at Mattson, and the challenges of transitioning to a startup. Caroline emphasizes the importance of understanding the target market, cross-disciplinary collaboration, and the role of branding in the food industry. She also offers valuable advice for aspiring food entrepreneurs, highlighting the need for resilience,

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54:57

Dig In: What do NFL Players Eat? With Sebastian Zorn,...

My Food Job Rocks! ·

2025/10/02

In this conversation, Adam Yee interviews Sebastian Zorn, the head team performance dietitian for the Los Angeles Rams. They discuss Sebastian's journey into sports nutrition, his experiences at various colleges, and the unique challenges and opportunities in professional sports nutrition. Sebastian shares insights on the principles of sports nutrition, the impact of trends like NIL on college athletics, and the future of AI in nutrition. He also provides advice for aspiring nutritionists and

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56:40

How to Scale Frozen Mac and Cheese to 700+ Stores...

My Food Job Rocks! ·

2025/09/25

In this conversation, Adam Yee interviews Myles Powell, CEO of Myles Comfort Foods, discussing his journey from corporate America to the food industry. Myles shares his experiences with product development, transitioning from barbecue sauces to frozen foods, and the challenges of scaling a CPG brand. He emphasizes the importance of clean labeling, navigating retail partnerships, and the impact of the pandemic on consumer behavior. The discussion also covers marketing strategies for food

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66:10

Dig In: New Technologies to Reduce Animal Suffering...

My Food Job Rocks! ·

2025/09/18

Lewis Bollard, Programme Director for Farm Animal Welfare at Open Philanthropy, discusses the critical intersection of technology and advocacy in improving animal welfare. He highlights the alarming rise in chicken consumption and the inhumane conditions in factory farming. Lewis emphasizes the importance of innovative solutions, such as In-ovo sexing technology, and the need for corporate responsibility in animal welfare. He also shares insights from a successful fundraising campaign that engaged

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65:05

More Than Just on TV - Lessons on Business,...

My Food Job Rocks! ·

2025/09/11

Chef Robert Irvine shares his journey from a young boy interested in cooking to a renowned chef and television personality. He discusses the leadership skills he gained from his military background and how they shaped his approach to managing teams in the culinary world. Robert emphasizes the importance of food as a vehicle for community building and healing, particularly for veterans. He also highlights the mission of the Robert Irvine Foundation, which focuses on mental and physical health for

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56:08

Dig In: Asian American Brand Strategy In the Modern...

My Food Job Rocks! ·

2025/09/04

In this conversation, Adam Yee interviews Vincent, an Asian American food innovator and founder of Dang Foods. They discuss Vincent's journey from his educational background at Cornell to the inception of his company, which focuses on coconut chips. The conversation delves into the challenges of navigating the food industry, sourcing ingredients, and the importance of product strategy. Vincent shares insights on funding, growth challenges, and the role of Asian brands in the market, as well as

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64:16

Punk Rock Food Scientist Revolutionizes Canned Beans...

My Food Job Rocks! ·

2025/08/28

In this conversation, Jaime Tulley shares her journey from a background in food science and pre-med studies to becoming a co-founder and COO of Hey Day Canning Co. She discusses her early experiences in the food industry, the challenges of launching a canned food brand, and the innovative approaches they are taking to revitalize the canned food aisle. Jaime emphasizes the importance of passion, adaptability, and collaboration in entrepreneurship, as well as the unique marketing strategies that

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64:23

Dig In: Lessons Learned to Apply To Your Next...

My Food Job Rocks! ·

2025/08/21

Jordan Buckner, founder and CEO of Foodbevy, shares his entrepreneurial journey, starting from his early ventures in the food industry to the challenges faced with his first company, T-Squares. He discusses the importance of product differentiation, the emotional toll of closing a business, and the transition to building Foodbevy as a community for emerging food brands. Jordan emphasizes the significance of personal mission statements, funding strategies for CPG brands, and the launch of the

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65:13

How to Focus When You Can’t Focus: ADHD as a Founder...

My Food Job Rocks! ·

2025/08/14

Dane Atkinson is the Founder and CEO of Odeko, the operations partner helping independent coffee shops run and grow through smart software, next-day delivery, and a modern supply chain. Since launching Odeko in 2019, Dane has focused on giving small businesses enterprise-level tools, and he led the company through over $280M in funding to further scale that mission. Before Odeko, he served as CEO of Squarespace from 2007 to 2011 and later founded SumAll, a data-analytics platform built for SMBs. A

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56:23

Dig In: What We See, On Food Trends, Branding and...

My Food Job Rocks! ·

2025/08/07

Fred Hart is a brand consultant, creative director, and design strategist obsessed with building and studying CPG brands. Over the last decade, he's built a 30-person branding agency, transformed over 137 CPG brands, won an industry record 5 Designalytic Design Effectiveness Awards in the last five years, and been entrusted by visionary founders and Fortune 500 companies to craft strategic design that moves businesses forward. Fred shares his journey from running a successful design agency to

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71:56

Making Science Easy with Great Marketing Campaigns...

My Food Job Rocks! ·

2025/07/31

Matt Roszell is an award-winning storyteller and communications leader with 25+ years of experience across biotech, tech, food and consumer brands. He now consults with companies—from startups to industry leaders—on brand and media strategy, investor communications, crisis communications and employee culture. He’s an expert in designing and delivering blockbuster branded media strategies that break through crowded channels. In just the past five years, his work has generated nearly 3 billion media

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73:50

Dig In: Honest Lessons Winding Down Haven's Kitchen...

My Food Job Rocks! ·

2025/07/24

Alison Cayne shares her journey from urban planning to founding Haven's Kitchen, a cooking school that evolved into a consumer packaged goods brand. She discusses the challenges of navigating the food industry, the harsh realities of retail economics, and the impact of venture capital funding on food brands. Alison reflects on the lessons learned from shutting down Haven's Kitchen and emphasizes the importance of understanding the food ecosystem, knowing your target audience, and building a strong

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63:06

From Corn to Duckweed - The Insider’s Insight of The...

My Food Job Rocks! ·

2025/07/17

In this episode, Adam chats with Yadu Dar about his career at Ingredion and his job at Plantible. They chat about the ingredient industry, how it has evolved since back in the day, and the challenges of working in a small less-than-a-decade old company versus a century old behemoth. Yadu gives great knowledge and insights in ingredient functionality as his team at Plantible explores the function of lemna leaf/duckweed, Learn more about your ad choices. Visit megaphone.fm/adchoices

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54:53

Dig In: Cool Tools for Regulatory Work (Doing the...

My Food Job Rocks! ·

2025/07/10

In this conversation, David Lennarz, co-founder and president of Registrar Corp, shares his extensive experience in the food industry and the importance of FDA compliance. He discusses the challenges and complexities of navigating regulatory requirements, the impact of tariffs on importers, and the role of technology in ensuring food safety. David also provides insights into current trends in the food market, the implications of changes in FDA administration, and offers advice for small businesses

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66:49

A Non-Profit That Inspires One Million Public School...

My Food Job Rocks! ·

2025/07/03

Nancy Easton, founder and executive director of Wellness in the Schools, discusses the importance of nutrition and wellness in schools, the challenges faced by food service directors, and the impact of community engagement and partnerships in promoting healthy eating among children. She shares her journey in establishing Wellness in the Schools, emphasizing the need for scratch cooking and the role of volunteers in supporting these initiatives. The discussion also touches on current trends in

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353 results

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