Food careers, products, and supply chains explained.
My Food Job Rocks! follows food scientist Adam Yee through energetic conversations with founders, scientists, dietitians, food companies, and people working across the industry. The show connects career stories to practical lessons about ingredients, retail, sustainability, nutrition, data, and the complicated business of getting food onto shelves.
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My Food Job Rocks! is an interview show for people who want the food business explained by the people doing the work. Adam Yee brings a food scientist's curiosity to conversations with founders, consultants, dietitians, people working in food categories, and operators. The show has a warm, talkative rhythm. It often begins with a guest's career path, then follows the thread into the details that shape real products and real companies. One episode uses Burlap and Barrel to talk about single-origin spices, specialty retail, food service distribution, and a lawsuit over tariffs. Another uses Pacha to explore sprouted buckwheat, regenerative sourcing, gluten-free bakery products, and the tension between sustainable business and sustainable life. The R&D Radio swap gives product development a practical frame, especially through Rachel Zemser's discussion of lab-scale consulting work, baked goods, confections, protein bars, and the limits of equipment. The Lucille conversation looks at senior nutrition through a founder's personal frustration and a product built for older adults. The Melissa Halas episode brings ultra-processed foods into sharper focus, including certification, NOVA classification, dietitian perspective, and recognizable ingredients. The Claudia Carter conversation gives grain science and wheat work a career-story backbone, including the difficulty of earning a science PhD while working full time. Caroline Cotto's episode makes plant-based food data feel concrete, from sensory evaluations to reformulation, academic use, and AI research. Dane Atkinson's episode moves into coffee-shop operations, small-business tools, modern supply chain, and founder focus. The show is not polished into a tight documentary shape. That looseness is part of its value. It lets guests explain how decisions actually get made across sourcing, retail, R&D, funding, certification, and distribution. Adam often restates the lesson in simpler terms, which helps technical material stay accessible. The tone is supportive without becoming vague. It is a practical show for builders, not a trend report from a distance. Food entrepreneurs, product developers, consultants, and curious industry outsiders will get the most from it. The recurring promise is simple: behind every food product is a chain of decisions, constraints, people, and tradeoffs worth understanding.
Made for: Best for food founders, product developers, consultants, dietitians, and anyone trying to understand how food products move from idea to market. It also suits curious listeners who like business conversations with ingredient-level detail.
What sets it apart: The show stands out by mixing career stories with operational specifics, so episodes feel useful to people building in food rather than merely tracking trends. It is especially good at turning sourcing, certification, product development, retail, and supply-chain complexity into plain language.
My Food Job Rocks is a podcast created by serial entrepreneur and food scientist Adam Yee where he interviews an expert in the food industry every week on their career path or a specific hot topic going on in the world today. He connects the dots in the complex world of food. From farmers to ingredient manufacturers, to entrepreneurs and global players join Adam as he explores all angles in the food industry and tackles it with engaging conversations and impactful insights. It’s all interesting and it’s all complicated. This podcast is a wealth of knowledge to anyone who’s interested in food and we are fortunate to be partnering with the Spoon Network to amplify our reach and impact. Message…
Based on 6 episodes we listened to · September 2026
Adam Yee makes food-industry careers and product decisions legible through candid interviews grounded in the practical details of the work.
My Food Job Rocks! follows Adam Yee into the working machinery behind food products, where career decisions meet questions about formulation, sourcing, retail, and leadership.
Adam Yee interviews the recruiter who approached him; your food career questions get unusually personal.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A tariff lawsuit frames a practical look at Burlap and Barrel's spice business.
Burlap and Barrel's challenge to the administration's use of Section 122 tariffs gives this My Food Job Rocks! episode a sharper business question than usual: what happens when a food company pushes back on a policy that directly touches its trade.
A grounded food-business conversation about sprouted buckwheat, transparent sourcing, and mission-led company building.
My Food Job Rocks! traces Adam Heiner's route to Pacha through food work shaped by ingredient integrity, supply chain transparency, and a clear mission.
A friendly R&D double feature turns food-science careers into practical lessons for working with food brands.
This podcast swap turns food-science careers into a grounded look at how consultants actually work with food brands. Adam Yee presents two R&D Radio conversations from the StartupCBG podcast: Daniel Scharf interviews Yee about the project, and Rachel Zemzer describes a…
A grounded career conversation about wheat, persistence, and working across the food system.
Claudia Carter's career has carried her from food science, processing, and quality assurance into the people and systems behind wheat. As executive director of the California Wheat Commission, she connects the technical side of the work with farmers, agronomists, and breeders,…
A practical look at how taste data could help plant-based food improve.
Caroline Cotto makes a clear case that better plant-based food starts with better taste data. Nectar has collected more than 30,000 sensory evaluations, giving alternative-protein brands useful evidence about what consumers prefer.
A recruiter revisits a food-tech hire as Adam Yee looks back on the doubts that followed.
Adam Yee uses his conversation with recruiter Richard Herbert to trace how one food-tech career move came together, then lets the story open into something more personal.
Taylor Scott turns curiosity and empathy into practical lessons for more thoughtful hospitality.
Taylor Scott treats hospitality as a matter of paying close attention to people. Drawing on 20 years with Disney, Gaylord, Wynn, and the Cosmopolitan, he shows how empathy and curiosity shape everyday service.
Restaurant people, with the context left in.
Seafood explained from plate to policy.
Nilay Patel presses tech and media CEOs on how they actually run their companies.
Host Adam Yee interviews Taylor Scott, founder of Lead with Hospitality and a veteran of Disney and Las Vegas resorts.
Host Adam Yee interviews Richard Herbert, the recruiter who placed him at the now-defunct food tech company Motif Foodworks.
Tamanna Ramesh discusses her career in the food industry and her work helping international professionals navigate immigration and career barriers.
My Food Job Rocks!
Adam Yee's My Food Job Rocks!
My Food Job Rocks!
Jess Haghani discusses her company Lucille, which provides high-quality nutrition shakes for older adults, blending business with real human impact.
An interview with dietitian Melissa Halas about ultra-processed foods, the NOVA classification system, and her Non-UPF Program certification for minimally processed foods.
Claudia Carter, executive director at the California Wheat Commission, describes a farmer-funded wheat organization that is overseen by the California Department of Food and Agriculture.
Caroline Cotto says Nectar tested 122 plant-based meat products in 2025, with each product tried by at least 100 people in blind restaurant-based sessions.
Dane Atkinson, founder and CEO of Odeko, discusses his experience with ADHD and how it impacts his role as a leader in the coffee shop supply chain industry.
Adam Yee interviews Fred Hart about current food trends, branding, and packaging in the CPG industry.
Adam Yee interviews Matt Roszell about his career in marketing communications for food and biotech companies, discussing his consulting practice and past projects.
Andrew Zimmern discusses his passion for food storytelling, cultural acceptance, and addressing global challenges through food.