For episode 5 we go academic with the Drexel University Food Lab via special guests chefs Jon Deutsch and Rachel Sherman.

Jon & Rachel are "culinologists" who "good food" product development and culinary innovation through the Food Lab. Looking for help with a food innovation? Get in touch through the food lab website or email Jon anytime.

Highlights from this episode of Hold the Mustard (powered by Dineable):

• What's culinology (TM of the Research Chefs Assoc.)? /
  
• What defines "good food?" as it relates to the Food Lab's innovations? /
  
• Supply chain chaos & whether the modern supermarket model will become obsolete due to COVID-19 /
  
• How careers in hospitality & culinary so often start with passion at a young age
  
• All about food sustainability & upcycling