Clinton Bush Food Science with a Different Flavor Show Clinton Bush

Clinton and Sonya discuss milestones accomplish in the first year of the show. 

Clinton and Sonya shares with the audience the featured guest, subject content covered in 2018.

Clinton shares with the audience the various platforms where the show can be heard, and what to expect in 2019.

Clinton discuss the importance of the role of ingredient companies in creating the food and beverages we consume on a daily basis.

Sonya discuss the importance of food labels, and the side effects of some ingredients.

Clinton continue discussion about his food science journey.

Clinton and Sonya goes global, and conducts their first international interview. Roberto Brisciani from Valencia, Spain shares with the audience the steps and importance of making the perfect pizza dough. Roberto shares with the audience a healthy gourmet pizza recipe. Roberto talks about how Europe is not the leader anymore in pizza, and how the US is now the leader in the pizza industry. Roberto discusses the latest food trend in pizza globally with the US setting the pace. Clinton and Sonya discuss Roberto's expertise in six sigma certification and lean manufacturing methodologies applied to the food industry and restaurants. Roberto discusses his methodology behind his Smart Dough System (SDS) invention. Clinton and Roberto shares with the audience about previous projects of collaboration, and vowed to collaborate and work together real soon.

In this episode Clinton and Sonya shares the latest trends in desserts.

Sonya shares the latest trends in infused doughnuts fillings.

Clinton shares the latest trends in frozen deserts rolled up ice cream.

This trend started in Thailand and has slowly made it's way stateside.

Sweet Cup in Orange County, CA, Blossom Ice Cream in Brooklyn, NY, and I-CE- NY in Philadelphia, PA are a few shops here in the states.