Missy Schaaphok's guest appearances

Missy Schaaphok

My Food Job Rocks!

Dietitians Unknown

Ben Chapman

John Mackey

Jessica Gavin

Paul Shapiro

Harold McGee

George Lucas

Joe Heitzeberg

Daniel Scharff

Arvind Gupta

Jeremy Smith

James Richardson

Will Holsworth

Roger Berkowitz

Ali Bouzari

Keith Harris

OwlTail

Episode Notes On today's episode we get to hear from Missy Schaaphok who is the Senior Manager of Global Nutrition and Sustainability at Taco Bell. We get to hear about how Missy knew straight away that she wanted to work in the food industry and the steps she took to get to where she is today. You can find Missy here:Instagram: @missfoodierdLinkedIn: https://www.linkedin.com/in/missyschaaphok/ Follow us on the Social Medias:Instagram: @DietitiansUnknownLinkedin: Jason ParkTwitter: RDs_Unknown

<h1>Episode Notes</h1> On today's episode we get to hear from Missy Schaaphok who is the Senior Manager of Global Nutrition and Sustainability at Taco Bell. We get to hear about how Missy knew straight away that she wanted to work in the food industry and the steps she took to get to where she is today. You can find Missy here: Instagram: <a href="https://www.instagram.com/missfoodierd/" rel="nofollow" target="_blank">@missfoodierd</a> LinkedIn: <a href="https://nam11.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.linkedin.com%2Fin%2Fmissyschaaphok%2F&amp;data=04%7C01%7CMelissa.Schaaphok%40yum.com%7C574f58c07ff34cbc186108d9141f6694%7C2ba9001dd7f943a3a0986a927ac715ca%7C0%7C0%7C637562948014461111%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000&amp;sdata=G1RoQYr6joXUvemsjr%2BYt5kkGvkhEnGrNBIXcgg8Jgg%3D&amp;reserved=0" rel="nofollow" target="_blank">https://www.linkedin.com/in/missyschaaphok/</a> Follow us on the Social Medias: Instagram: <a href="https://www.instagram.com/dietitiansunknown/" rel="nofollow" target="_blank">@DietitiansUnknown</a> Linkedin: <a href="https://www.linkedin.com/in/JasonPark13" rel="nofollow" target="_blank">Jason Park</a> Twitter: <a href="https://twitter.com/RDs_Unknown" rel="nofollow" target="_blank">RDs_Unknown</a>

7.Taco Bell with Missy Schaaphok

 This title was inspired by this article If you’re a fan of this podcast, I talk about taco bell a lot and I finally got a chance to talk to the registered dietician from Taco Bell. And I did not hold back. I talk about pretty much everything from the Naked Chicken Chalupa to the Power Bowl and praised every single item on Taco Bell’s menu. But of course, there’s some takeaways. One huge thing I want you to notice is how Missy carves her path. After working in 6 months in Taco Bell, she said “I want to own Nutrition in Taco Bell”. Not only that, but she continues to learn how to become a better and better employee by finding mentors in different departments. Other than that, we’ll talk about how being a dietitian in the fast food industry works, how to customize your taco bell order, and we share our experiences eating Guinea Pig in Peru About Missy Missy Schaaphok is the Senior Nutrition Strategist for Taco Bell Corp. spearheading the strategic global efforts for nutrition and product development. Within this role, she is responsible for sensible menu development, regulatory compliance, stakeholder engagement, animal welfare, and sustainability. She works closely with executive, legal, brand marketing, and public relations teams to communicate Taco Bell’s commitment to quality and affordable food experiences. Missy plays a big role in how Taco Bell creates food that is fun, innovative and craveable, food you want to eat again, and food that fits customers’ evolving lifestyles. She has been the voice in telling Taco Bell’s “food for all” journey while also leading efforts behind the scenes. Most recently, Missy led the development of the Power Menu, a menu featuring high-protein bowls and burritos under 510 calories. She is also the driving force behind the brand’s commitment to simplify its ingredients, reducing sodium across the menu and removing artificial flavors and colors, high fructose corn syrup, partially hydrogenated oil and unsustainable palm oil; bringing customers a vegetarian menu certified by the American Vegetarian Association – the first of its kind in the Quick Service Restaurant industry, and leading the switch to cage-free eggs and serving chicken raised without antibiotics important to human medicine, in all U.S. restaurants. Missy has been recognized for her leadership serving on expert panels and presenting at key industry events like World of Healthy Flavors, Healthy Menu Collaborative, Society for Nutrition Education and Behavior, National Restaurant Association and California Academy of Nutrition and Dietetics. While working at WIC, she wrote and published her first cookbook titled, WIC Tested, Dietitian Approved. Since then she has contributed to the book on Recipe Nutrient Analysis: Best Practices for Calculations for Chemical Analysis and co-authored, “Uniform National Menu Labeling: Review of the Regulation and the RDN’s Role in Effective Implementation" for the Academy of Nutrition and Dietetics Food &amp; Culinary Practice Group. Missy is a member of the Academy of Nutrition and Dietetics, currently serving as the Chair-Elect for the Dietitians in Business and Communications Dietetic Practice Group. She also holds volunteer positions within the National Restaurant Association's Nutrition Executive Study Group and The Culinary Institute of America’s Healthy Menu Collaborative Protein Working Group. Sponsor - FoodGrads If you are even just a little bit interested in a career in food &amp; beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor - ICON Foods Big announcement from our friends at Stevivia. They now go by ICON Foods and you’re seeing a rebranding in action which I find really exciting. Their vision is brighter, their strategy is stronger and their all-natural, clean-label product portfolio is ever growing. So why are they doing this? Even though stevia is an amazing product, there are just so many sweeteners coming up and it’s becoming a bit overwhelming. Monkfruit, Allulose, Agave, you name it. This is what ICON Foods is here for: to help you find sweetener solutions so you can focus on other challenges in the product development process. For more information, visit ICON foods at ICONfoods.com Episode Highlights  How Missy developed the Power Menu 70% of our businesses is in our drive-thru The challenges to super innovative things like chicken chulupa Important skills you need to be an amazing product developer Missy and Adam compare notes on how Peruvian Guinea Pig tastes like  Question Summary When someone asks what you do for a living, what do you tell them?: I’m a Dietician….from Taco Bell Best thing about your job: Eating taco bell every day Soup’d Up Bean Burrito Custom Recipe: Bean Burrito+ Cheese + Pico De Gallo + Grill it + Diablo Sauce Feed Articles on the taco bell website: How to hack taco bell. Vegan, healthy, etc Dietetic Internship: super competitive and grueling How did you got to Taco Bell?: Once was a Food Science Product Development Rubio’s Intern. Past Coworker from Rubio’s told me to apply 6 months into the job: “I want to own Nutrition in Taco Bell” How do you deliver amazing taste but healthy?: We are still trying to figure it out What is the most important skill you need?: A science foundation and how to convince people without scientific knowledge that what you’re doing is the right thing to do Do you feel stigmatized from other dieticians from working in the fast food industry?: I understand, but I stand for my company. I’m doing great things at taco bell. For example, 46 million people a week, reducing sodium means I am reducing millions of pounds of salts My Food Job Rocks: I’m the dietitian in Taco Bell What type of food trends and technologies are you really excited about?: The plant forward trend Do our beans have lard?: No! They are actually certified vegan Mobile Ordering, online ordering, menu boards: You can showcase individual ingredients You can sub black beans and romaine lettuce Make it Fresco Taco Bell needs to be mainstream and Mexican and they use beans as their plant forward options The biggest challenge the food industry needs to face?: There is a lot of problems. Reducing sodium but sodium is very functional (taste and preservation) Animal Welfare and sustainability In terms of corporate decisions, what makes a company decide to commit to health?: The consumers are the ones who have a say. We want to reduce sodium. Taco Bell will reduce sodium by 10% We eliminated the 40 oz soda (800 million grams of sugar from consumer’s diets) Hidden Skills: Quantifying your impact Press Release: Taco Bell New Years Resolutions What’s one thing in the food industry you’d like to know more about?: Finance and numbers. how commodities can change instantly and how big investments change finance I seek out mentors: I meet monthly with a finance mentor Who inspired you to get into food?: My mom inspired me. She had Missy and her brother to make dinner once a week. Favorite Quote: Eat well, Travel Often First Travel adventure in Europe – I found France to be the most unique. We dug for clams Weirdest food I’ve eaten: Guenia Pig in Peru Any advice in getting into the food industry?: Dietitians ask me this. It’s networking and who you know. If you’re just starting out, just start volunteering at anything food related What is one thing you’d like to dispel about the food industry?: There is a dietician in every food establishment so there is always someone fighting for nutrition. Where can we find you?: I’m the only Schaaphok in the world. Also in @workoutwithali Other Links The power menu bowl  Quest  RDN – Registered Dietician  San Diego State University - Food and Nutritional Science Glanbia Foods Jessica Gavin Episode  Article about Suddenly becoming the Healthiest Fast Food Chain  Naked Chicken Chalupa  Chick-Fil-Le – Free breakfast when they download the app Clean Meat – Lab Grown Meat Taco Bell Cantina

<a href="https://www.foodbeast.com/news/taco-bell-has-low-key-become-one-of-americas-healthiest-fast-food-chains/" rel="nofollow" target="_blank"> This title was inspired by this article</a> If you’re a fan of this podcast, I talk about taco bell a lot and I finally got a chance to talk to the registered dietician from Taco Bell. And I did not hold back. I talk about pretty much everything from the Naked Chicken Chalupa to the Power Bowl and praised every single item on Taco Bell’s menu. But of course, there’s some takeaways. One huge thing I want you to notice is how Missy carves her path. After working in 6 months in Taco Bell, she said “I want to own Nutrition in Taco Bell”. Not only that, but she continues to learn how to become a better and better employee by finding mentors in different departments. Other than that, we’ll talk about how being a dietitian in the fast food industry works, how to customize your taco bell order, and we share our experiences eating Guinea Pig in Peru About Missy Missy Schaaphok is the Senior Nutrition Strategist for Taco Bell Corp. spearheading the strategic global efforts for nutrition and product development. Within this role, she is responsible for sensible menu development, regulatory compliance, stakeholder engagement, animal welfare, and sustainability. She works closely with executive, legal, brand marketing, and public relations teams to communicate Taco Bell’s commitment to quality and affordable food experiences. Missy plays a big role in how Taco Bell creates food that is fun, innovative and craveable, food you want to eat again, and food that fits customers’ evolving lifestyles. She has been the voice in telling Taco Bell’s “food for all” journey while also leading efforts behind the scenes. Most recently, Missy led the development of the Power Menu, a menu featuring high-protein bowls and burritos under 510 calories. She is also the driving force behind the brand’s commitment to simplify its ingredients, reducing sodium across the menu and removing artificial flavors and colors, high fructose corn syrup, partially hydrogenated oil and unsustainable palm oil; bringing customers a vegetarian menu certified by the American Vegetarian Association – the first of its kind in the Quick Service Restaurant industry, and leading the switch to cage-free eggs and serving chicken raised without antibiotics important to human medicine, in all U.S. restaurants. Missy has been recognized for her leadership serving on expert panels and presenting at key industry events like World of Healthy Flavors, Healthy Menu Collaborative, Society for Nutrition Education and Behavior, National Restaurant Association and California Academy of Nutrition and Dietetics. While working at WIC, she wrote and published her first cookbook titled, WIC Tested, Dietitian Approved. Since then she has contributed to the book on Recipe Nutrient Analysis: Best Practices for Calculations for Chemical Analysis and co-authored, “Uniform National Menu Labeling: Review of the Regulation and the RDN’s Role in Effective Implementation" for the Academy of Nutrition and Dietetics Food &amp; Culinary Practice Group. Missy is a member of the Academy of Nutrition and Dietetics, currently serving as the Chair-Elect for the Dietitians in Business and Communications Dietetic Practice Group. She also holds volunteer positions within the National Restaurant Association's Nutrition Executive Study Group and The Culinary Institute of America’s Healthy Menu Collaborative Protein Working Group. Sponsor - FoodGrads If you are even just a little bit interested in a career in food &amp; beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to <a href="http://Foodgrads.com" rel="nofollow" target="_blank">Foodgrads.com</a> Sponsor - ICON Foods Big announcement from our friends at Stevivia. They now go by ICON Foods and you’re seeing a rebranding in action which I find really exciting. Their vision is brighter, their strategy is stronger and their all-natural, clean-label product portfolio is ever growing. So why are they doing this? Even though stevia is an amazing product, there are just so many sweeteners coming up and it’s becoming a bit overwhelming. Monkfruit, Allulose, Agave, you name it. This is what ICON Foods is here for: to help you find sweetener solutions so you can focus on other challenges in the product development process. For more information, visit ICON foods at <a href="http://iconfoods.com/" rel="nofollow" target="_blank">ICONfoods.com</a> Episode Highlights <ul> <li>How Missy developed the Power Menu</li> <li>70% of our businesses is in our drive-thru</li> <li>The challenges to super innovative things like chicken chulupa</li> <li>Important skills you need to be an amazing product developer</li> <li>Missy and Adam compare notes on how Peruvian Guinea Pig tastes like</li> </ul> Question Summary When someone asks what you do for a living, what do you tell them?: I’m a Dietician….from Taco Bell Best thing about your job: Eating taco bell every day Soup’d Up Bean Burrito Custom Recipe: Bean Burrito+ Cheese + Pico De Gallo + Grill it + Diablo Sauce Feed Articles on the taco bell website: How to hack taco bell. Vegan, healthy, etc Dietetic Internship: super competitive and grueling How did you got to Taco Bell?: Once was a Food Science Product Development Rubio’s Intern. Past Coworker from Rubio’s told me to apply 6 months into the job: “I want to own Nutrition in Taco Bell” How do you deliver amazing taste but healthy?: We are still trying to figure it out What is the most important skill you need?: A science foundation and how to convince people without scientific knowledge that what you’re doing is the right thing to do Do you feel stigmatized from other dieticians from working in the fast food industry?: I understand, but I stand for my company. I’m doing great things at taco bell. For example, 46 million people a week, reducing sodium means I am reducing millions of pounds of salts My Food Job Rocks: I’m the dietitian in Taco Bell What type of food trends and technologies are you really excited about?: The plant forward trend Do our beans have lard?: No! They are actually certified vegan Mobile Ordering, online ordering, menu boards: You can showcase individual ingredients You can sub black beans and romaine lettuce Make it Fresco Taco Bell needs to be mainstream and Mexican and they use beans as their plant forward options The biggest challenge the food industry needs to face?: There is a lot of problems. Reducing sodium but sodium is very functional (taste and preservation) Animal Welfare and sustainability In terms of corporate decisions, what makes a company decide to commit to health?: The consumers are the ones who have a say. We want to reduce sodium. Taco Bell will reduce sodium by 10% We eliminated the 40 oz soda (800 million grams of sugar from consumer’s diets) Hidden Skills: Quantifying your impact Press Release: Taco Bell New Years Resolutions What’s one thing in the food industry you’d like to know more about?: Finance and numbers. how commodities can change instantly and how big investments change finance I seek out mentors: I meet monthly with a finance mentor Who inspired you to get into food?: My mom inspired me. She had Missy and her brother to make dinner once a week. Favorite Quote: Eat well, Travel Often First Travel adventure in Europe – I found France to be the most unique. We dug for clams Weirdest food I’ve eaten: Guenia Pig in Peru Any advice in getting into the food industry?: Dietitians ask me this. It’s networking and who you know. If you’re just starting out, just start volunteering at anything food related What is one thing you’d like to dispel about the food industry?: There is a dietician in every food establishment so there is always someone fighting for nutrition. Where can we find you?: I’m the only Schaaphok in the world. Also in <a href="https://www.instagram.com/workoutswithally/" rel="nofollow" target="_blank">@workoutwithali</a> Other Links <a href="https://www.tacobell.com/food/specialties/power-menu-bowl" rel="nofollow" target="_blank">The power menu bowl</a> <a href="http://www.questnutrition.com/?gclid=CjwKCAjw7frPBRBVEiwAuDf_LYFRcxJuy0RMt3axgTmarCuaYCadzjJ9RpLEP1w-y2Q9wBJaNYePHhoC9UAQAvD_BwE" rel="nofollow" target="_blank"> Quest</a> <a href="http://www.eatrightpro.org/resources/about-us/what-is-an-rdn-and-dtr/what-is-a-registered-dietitian-nutritionist" rel="nofollow" target="_blank"> RDN – Registered Dietician</a> <a href="https://ens.sdsu.edu/academic-programs/undergraduate/foods-nutrition/" rel="nofollow" target="_blank"> San Diego State University - Food and Nutritional Science</a> <a href="http://myfoodjobrocks.com/009kyle/" rel="nofollow" target="_blank">Glanbia Foods</a> <a href="http://myfoodjobrocks.com/028jessica/" rel="nofollow" target="_blank">Jessica Gavin Episode</a> <a href="https://www.foodbeast.com/news/taco-bell-has-low-key-become-one-of-americas-healthiest-fast-food-chains/" rel="nofollow" target="_blank"> Article about Suddenly becoming the Healthiest Fast Food Chain</a> <a href="https://www.tacobell.com/news/taco-bell-exposes-the-naked-chicken-chalupa" rel="nofollow" target="_blank"> Naked Chicken Chalupa</a> <a href="https://thechickenwire.chick-fil-a.com/News/Chick-fil-A-Mobile-App-Users-Get-Ready-for-Free-Breakfast-in-September" rel="nofollow" target="_blank"> Chick-Fil-Le – Free breakfast when they download the app</a> <a href="http://www.memphismeats.com/" rel="nofollow" target="_blank">Clean Meat – Lab Grown Meat</a> <a href="https://www.tacobell.com/feed/las-vegas-opening" rel="nofollow" target="_blank">Taco Bell Cantina</a>

Ep. 091 - How to Make Low Key Healthy Fast Food, with Missy Schaaphok (RDN), Senior Nutrition Strategist at Taco Bell