Philip Saneski's guest appearances

Philip Saneski

PeasOnMoss Podcast

My Food Job Rocks!

Cultured Meat and Future Food Podcast

Adam Yee

Ali Bouzari

Dan Follese

Lindsay Wisener

Lauren Abda

Deepak Kumar

Jessica Goldstein

Katie Jones

Graham Kerr

Peter Verstrate

Thom King

Gary Nowacki

Marie Gibbons

Andrea Zeng

Shannon Theobald

OwlTail

Philip Saneski is the VP of Product and Commander-in-Chef of ReGrained, a mission-driven brand ingredient platform that connects urban craft breweries to sustainable food systems. Philip’s culinary background in Michelin-Star and James Beard Award finalist kitchens was succeeded by working with food entrepreneurs' concept to commercialization at a product development consultancy, where he also led the launch of the Research Chefs Association Evolution of Food Waste product development student competition. His unique food background, involvement with non-profit impact organizations, curiosity about ingredients historically considered “waste,” and passion for formulating delicious products at scale make him a natural fit for ReGrained. As Commander-in-Chef, he oversees production, innovation, sourcing, culinary operations, food science and every opportunity to do a collaboration dinner popup.--- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support

Philip Saneski is the VP of Product and Commander-in-Chef of ReGrained, a mission-driven brand ingredient platform that connects urban craft breweries to sustainable food systems. Philip’s culinary background in Michelin-Star and James Beard Award finalist kitchens was succeeded by working with food entrepreneurs' concept to commercialization at a product development consultancy, where he also led the launch of the Research Chefs Association Evolution of Food Waste product development student competition. His unique food background, involvement with non-profit impact organizations, curiosity about ingredients historically considered “waste,” and passion for formulating delicious products at scale make him a natural fit for ReGrained. As Commander-in-Chef, he oversees production, innovation, sourcing, culinary operations, food science and every opportunity to do a collaboration dinner popup.--- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/futurefoodshow/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/futurefoodshow/support</a>

Philip Saneski of ReGrained

Today we have Philip Saneski, an inspiring, young, proactive, dude who has recently been working hard to build up the Research Chefs Association Student section. Philip works in an innovative consulting company in San Francisco as an intern, has experience as a pastry chef and, as a student, during the school year, he is involved quite heavily in the Research Chef’s Association (RCA). You might remember the Research Chefs Association or Culinology program in episode 12, where Kim Schaub talks about her experiences. Her podcast features culinologists from the RCA. Enjoy the interview! Phil really shines a light on everything the RCA has to offer. About Philip Saneski Philip has culinary experience working in San Francisco Chronicle's 'Top 100 Bay Area restaurants', and Michelin star kitchens as a line cook on multiple stations, as a Pastry Chef for an upscale hotel, at AQ Restaurant, a James Beard Award finalist for 'Best New Restaurant in the Country' and most recently Bob's Well Bread Bakery, named one of the 'Top 15 Small Town Bakeries in the Country' by Travel &amp; Leisure magazine. In addition to being a certified wine sommelier, Philip has expanded his palate by working for award-winning chefs in Portland and Austin. As President and Co-Founder of the Research Chefs Association Student Committee, he is passionate about providing long-term food industry careers to talented students who are able to combine food science and culinary arts - what he calls 'extending the shelf life of chefs'. Interested students can find out more about these R&amp;D opportunities through his Student Committee team's student-run blog The Culinologist: Creating the Future of Food.  Philip's extensive pastry experience and volunteer involvement for non-profit organizations led to a coveted internship at a San Francisco Bay Area-based food science product development consultancy, A LA Carte Connections, LLC. During his time as an intern, he became even more enthralled with developing future food products. From gluten-free baked goods to no-bake energy bars, from plant-based proteins to cricket flour. He says that representing innovative start-ups as well as established global corporations is (thankfully) never the same.  Whether Philip's balancing school with early mornings as a Pastry Chef or in R&amp;D, everyday his Food Job Rocks! He wants all food interested students to feel the same enthusiasm by making them aware of the numerous career paths available beyond the restaurant kitchen. In March 2016, Philip was given the Research Chefs Association President's Award, the first student ever in the association's 20 year history. About the RCA The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® - the blending of culinary arts and the science of food. Key Takeaways  More insight about the world of RCA/Culinology Phil’s awesome tagline and love of crazy desserts How you might benefit if you join the RCA Student Association  What We Talk About Rachel Zemsher Pastry Chef A La Carte Connections The Village Pub AQ Restaurant and Bar  Allan Hancock Granada Bistro Bob’s Well Bread Research Chefs Association RCA Conference Gochujang Sous Vide  RCA President, Catherine Proper Culinology Magazine Chocolate Beet Cake Phil in 5 Years: Somewhere Innovative Kite Hill What Phil Looks for in a Job: Opportunity  Mark Crowell, CuliNex RCA Student Committiee Favorite Kitchen Item: Quenelle Spoons Thomas Keller Advice: Work Backwards Peas on Moss Download Episode

Today we have Philip Saneski, an inspiring, young, proactive, dude who has recently been working hard to build up the Research Chefs Association Student section. Philip works in an innovative consulting company in San Francisco as an intern, has experience as a pastry chef and, as a student, during the school year, he is involved quite heavily in the Research Chef’s Association (RCA). You might remember the Research Chefs Association or Culinology program in <a href="http://blog.foodgrads.com/2016/08/012kim/" rel="nofollow" target="_blank">episode 12</a>, where Kim Schaub talks about her experiences. Her <a href="http://www.peasonmoss.com/" rel="nofollow" target="_blank">podcast</a> features culinologists from the RCA. Enjoy the interview! Phil really shines a light on everything the RCA has to offer. <a href="https://www.linkedin.com/in/philip-saneski-968360b7" rel="nofollow" target="_blank">About Philip Saneski</a> Philip has culinary experience working in San Francisco Chronicle's 'Top 100 Bay Area restaurants', and Michelin star kitchens as a line cook on multiple stations, as a Pastry Chef for an upscale hotel, at AQ Restaurant, a James Beard Award finalist for 'Best New Restaurant in the Country' and most recently Bob's Well Bread Bakery, named one of the 'Top 15 Small Town Bakeries in the Country' by Travel &amp; Leisure magazine. In addition to being a certified wine sommelier, Philip has expanded his palate by working for award-winning chefs in Portland and Austin. As President and Co-Founder of the Research Chefs Association Student Committee, he is passionate about providing long-term food industry careers to talented students who are able to combine food science and culinary arts - what he calls 'extending the shelf life of chefs'. Interested students can find out more about these R&amp;D opportunities through his Student Committee team's student-run blog <a href="https://theculinologist.wordpress.com/" rel="nofollow" target="_blank">The Culinologist: Creating the Future of Food</a>. Philip's extensive pastry experience and volunteer involvement for non-profit organizations led to a coveted internship at a San Francisco Bay Area-based food science product development consultancy, <a href="http://theintrepidculinologist.com/consulting/" rel="nofollow" target="_blank">A LA Carte Connections, LLC</a>. During his time as an intern, he became even more enthralled with developing future food products. From gluten-free baked goods to no-bake energy bars, from plant-based proteins to cricket flour. He says that representing innovative start-ups as well as established global corporations is (thankfully) never the same. Whether Philip's balancing school with early mornings as a Pastry Chef or in R&amp;D, everyday his Food Job Rocks! He wants all food interested students to feel the same enthusiasm by making them aware of the numerous career paths available beyond the restaurant kitchen. In March 2016, Philip was given the Research Chefs Association President's Award, the first student ever in the association's 20 year history. <a href="http://www.culinology.org/" rel="nofollow" target="_blank">About the RCA</a> The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® - the blending of culinary arts and the science of food. Key Takeaways <ul> <li>More insight about the world of RCA/Culinology</li> <li>Phil’s awesome tagline and love of crazy desserts</li> <li>How you might benefit if you join the RCA Student Association</li> </ul> What We Talk About <a href="http://theintrepidculinologist.com/" rel="nofollow" target="_blank">Rachel Zemsher</a> <a href="https://en.wikipedia.org/wiki/Pastry_chef" rel="nofollow" target="_blank">Pastry Chef</a> <a href="http://theintrepidculinologist.com/" rel="nofollow" target="_blank">A La Carte Connections</a> <a href="http://www.thevillagepub.net/" rel="nofollow" target="_blank">The Village Pub</a> <a href="http://www.aq-sf.com/" rel="nofollow" target="_blank">AQ Restaurant and Bar</a> <a href="http://www.hancockcollege.edu/academic_departments/applied_behavioral_sciences/culinology/" rel="nofollow" target="_blank"> Allan Hancock</a> <a href="http://www.granadahotelandbistro.com/#granada" rel="nofollow" target="_blank">Granada Bistro</a> <a href="https://www.bobswellbread.com/pages/menu" rel="nofollow" target="_blank">Bob’s Well Bread</a> <a href="http://www.culinology.org/" rel="nofollow" target="_blank">Research Chefs Association</a> <a href="http://www.culinology.org/page/upcomingevents" rel="nofollow" target="_blank">RCA Conference</a> <a href="https://en.wikipedia.org/wiki/Gochujang" rel="nofollow" target="_blank">Gochujang</a> <a href="https://en.wikipedia.org/wiki/Sous-vide" rel="nofollow" target="_blank">Sous Vide</a> <a href="https://www.facebook.com/Culinology/photos/ms.c.eJxtkUkOAzEIBH80AmOW~;v~;HEuU0KnJ0qaANuHneM3eyLEI5j7~;IDMlZTsHp3WfEPt8nq5jVHiSHfTpW~_uUPO52kVnqfRS7JGMjYH4KscWbNKTrtdJpVsosqrf0oOYWSt1Byh6qk001nXVBa~;xE2X2aYq8w3qUVyEZEcMSuCTsRyiuT~_qj4a2Z4V.bps.a.10154284855518958.1073741836.229873498957/10154284856068958/?type=3" rel="nofollow" target="_blank"> RCA President, Catherine Proper</a> <a href="http://www.culinology.org/page/culinology-magazine" rel="nofollow" target="_blank">Culinology Magazine</a> <a href="http://www.marthastewart.com/857644/chocolate-beet-cake" rel="nofollow" target="_blank">Chocolate Beet Cake</a> Phil in 5 Years: <a href="http://www.culinex.biz/" rel="nofollow" target="_blank">Somewhere Innovative</a> <a href="http://www.kite-hill.com/" rel="nofollow" target="_blank">Kite Hill</a> What Phil Looks for in a Job: Opportunity <a href="http://www.culinex.biz/profile/team/mark-crowell-founder-and-principal-culinologist" rel="nofollow" target="_blank"> Mark Crowell, CuliNex</a> <a href="http://www.culinology.org/page/students" rel="nofollow" target="_blank">RCA Student Committiee</a> Favorite Kitchen Item: <a href="http://www.saveur.com/video-how-make-quenelle" rel="nofollow" target="_blank">Quenelle Spoons</a> <a href="https://en.wikipedia.org/wiki/Thomas_Keller" rel="nofollow" target="_blank">Thomas Keller</a> Advice: Work Backwards <a href="http://www.peasonmoss.com/" rel="nofollow" target="_blank">Peas on Moss</a> <a href="http://traffic.libsyn.com/myfoodjobrocks/Ep._017_-_Why_Phil_Believes_in_the_RCA_with_Philip_Seneski_President_of_the_RCA_Student_Committiee.mp3" rel="nofollow" target="_blank">Download Episode</a>

Ep. 017 - Why Phil believes in the RCA, with Philip Saneski, President of the RCA Student Committee

Pastry Chef Philip Saneski is the co-founder and current president of the Research Chef Association Student Committee. Hear why Phil has chosen a path in product development and why he and several student members of the RCA have collaborated to start the student committee. Phil also compares the RCA to the Institute of Food Technologists, providing some insight about the two organizations and how they can work together - and how the members' skills can be so complementary to each other.  Find out more about Culinology and the Research Chef Association at . Check out the student committee's blog at .

Ep. 012: Culinologist Podcast Premier: RCA Student Committee President Philip Saneski on why he's leaving fine dining pastries for product development