Most people think a career in baking means spending your life inside a kitchen—but today’s guest proves the industry is far bigger, more innovative, and more full of possibility than most bakers ever imagine. In this episode, Kimberly sits down with Kelly DeFusco, a Principal Bakery Scientist at Tastepoint by IFF with 34 years in the flavor industry. Kelly’s journey started with homemade 3D birthday cakes, a family restaurant, and a home economics degree, before one unexpected phone call laun...
All content for The Perfect Rise: Conversations with RBA is the property of The Retail Bakers of America Association and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Most people think a career in baking means spending your life inside a kitchen—but today’s guest proves the industry is far bigger, more innovative, and more full of possibility than most bakers ever imagine. In this episode, Kimberly sits down with Kelly DeFusco, a Principal Bakery Scientist at Tastepoint by IFF with 34 years in the flavor industry. Kelly’s journey started with homemade 3D birthday cakes, a family restaurant, and a home economics degree, before one unexpected phone call laun...
E19: Why We’re Losing Chefs — and How CHOW’s Fixing It
The Perfect Rise: Conversations with RBA
32 minutes
2 months ago
E19: Why We’re Losing Chefs — and How CHOW’s Fixing It
What if the same passion that drives your success is quietly breaking you down? In this powerful episode of The Perfect Rise, Chef Kimberly Houston sits down with Jasmin Vitolo Parks-Papadopoulos, Chief Growth Officer at CHOW (Culinary Hospitality Outreach & Wellness), to unpack the unspoken truth of life in hospitality — and what it really takes to build healthier kitchens. You’ll hear: • The emotional story behind CHOW’s founding after Anthony Bourdain’s passing • The “temperatur...
The Perfect Rise: Conversations with RBA
Most people think a career in baking means spending your life inside a kitchen—but today’s guest proves the industry is far bigger, more innovative, and more full of possibility than most bakers ever imagine. In this episode, Kimberly sits down with Kelly DeFusco, a Principal Bakery Scientist at Tastepoint by IFF with 34 years in the flavor industry. Kelly’s journey started with homemade 3D birthday cakes, a family restaurant, and a home economics degree, before one unexpected phone call laun...
