I grew up in East Tennessee and have a Food Technology degree from the University of Tennessee. The next 13 years were spent in the poultry and meat industry and Iowa State University in grad school for two more degrees in Food Technology. My last industry job as the Director of QA ended in a corporate merger and I joined the faculty at Virginia Tech as the poultry processing Extension specialist for 5 years and have been doing that same job at the University of Arkansas for the last 23 years. The focus of my career has been food safety, sanitation and regulatory issues. Since 2005, I collaborate with two chefs to conduct week-long culinary workshops for product developers wanting to become Certified Culinary Scientists with the Research Chefs Association.
Last year, my wife retired and we moved to the lake. Our backyard has plenty of trees and an eating pavilion and a nearby shed with electricity and a smoke stack for cooking and smoking. I have a gas grill on the deck, but I have not gotten to the cooking / smoking equipment yet. I also recently bought a Joule thermocirculator for cooking sous vide.
Last year, my wife retired and we moved to the lake. Our backyard has plenty of trees and an eating pavilion and a nearby shed with electricity and a smoke stack for cooking and smoking. I have a gas grill on the deck, but I have not gotten to the cooking / smoking equipment yet. I also recently bought a Joule thermocirculator for cooking sous vide.
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