About the Intrepid Culinologist
Rachel Zemser, MS, CCS is a food industry consultant who 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 has a B.S. and M.S. in Food Science, a Culinary Arts degree, and almost 15 years of food-industry experience.
Latest Blog Posts
Category Archives: Research and Development
Molecular Gastronomists Without Even Trying!!!!
As a continuation of my blog last week on molecular gastronomists –that are really just food scientists using industrial ingredients in non practical applications like fish thread garnish and flavored foams-I would like to give some recognition Van Drunen Farms … Continue reading
Molecular Gastronomist vs Applications Food Scientist-Whats the Diff really?
I finally got to eat at WD-50 restaurant the other day in NYC-and all I have to say is-I am really glad that the food tasted so good because all that molecular gastronomy stuff would have irritated me if the … Continue reading
How To Almost Match A Sauce in 15 minutes or Less….
You know you are officially a product developer when you have been asked to match a shelf stable, frozen or refrigerated retail or casual-dining chain’s sauce, and you know you are in a position of power when you get to … Continue reading
The Proverbial Shelf to the Store Shelf, Or, How I Got 10 New Products in the Marketplace Without Even Trying
What happens when you put a bunch of chefs, marketing people, food scientists and salespeople all in the same room and tell them to come up with some new spring-time LTO (limited-time offer) menu concepts? You will probably get about … Continue reading
