Most people talk about sustainability from a conference stage. Chef Matthew Beaudin talks about it from a trash beach in Ghana where someone just threatened to stab him.Matthew is a VP of Culinary for Higher Education, and he's spent the last decade logging 250 to 280 days a year on the road — Vietnam, Ghana, the Mekong Delta, a barbecue joint in Texas where he got the last two sandwiches because he happened to be wearing his chef coat. He didn't set out to become a food journalist or a culinary advocate. He set out to see it for himself. And somewhere between going blind in a hotel room in Vietnam, coughing up blood, and making a connecting flight through South Korea while running a full-body infection — he decided that's exactly where he belongs.This conversation goes everywhere. We talk about why he went all-in on higher ed dining, what a room full of CIA chef students taught him about Gen Z, and why sustainability isn't expensive — your restaurant is just greedy. We also get into the Cocoa Research Institute in Ghana, the first one ever built, and what it means that a group of scientists are racing to preserve the integrity of cocoa before we engineer it into something unrecognizable — the same way we did with corn and tomatoes.Two small-town kids who had the same itch to get out. This one goes deep.SocialsMatthew Beaudin Linkedin: https://www.linkedin.com/in/matthew-beaudin-83424b14/Time Stamps0:00 — Intro: Why Matthew Beaudin's Work Hits Different0:47 — Two Small Town Kids: Kansas, IL and Lincoln, NH2:52 — VP Culinary Higher Ed — Why Now7:10 — The CIA Speech He Thought Was Bombing (It Wasn't)10:05 — Why Gen Z Actually Wants to Make a Difference13:35 — How to Inject Real Change Through Contract Management16:53 — Surge, Red Dye #40, and What We Actually Ate Growing Up18:47 — The Last Brisket Sandwich in Texas19:35 — LinkedIn and the Art of Sharing Real Moments22:42 — AI Saturation and Betting on Being Real24:31 — The Mekong Delta Boat That Almost Capsized26:43 — Going Blind and Coughing Blood in a Vietnam Hotel at 3AM28:12 — The Trash Beach in Ghana and Nearly Getting Stabbed32:08 — Why He Uses His Platform for Voices That Can't Get Out32:42 — "There's Something Broken in Me"37:29 — Inside Ghana's Cocoa Research Institute with Cho Chocolate42:09 — Sustainability Isn't Expensive — Your Restaurant Is Just Greedy43:10 — Jeff's University Beef Program: What Actually Worked45:32 — How Do You Actually Tell the Story to Diners?48:15 — Fear of Doing Nothing50:42 — What Matthew Eats When No One's Watching52:40 — Advice for the Next Generation: Believe in the Power of One54:19 — Where to Find Chef Matthew BeaudinListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What if a mom and pop restaurant could have the same marketing firepower as a brand that dropped millions on a Super Bowl ad — without shutting down the kitchen for a day or blowing through their whole year's budget?Chris Gilmore spent years in the trenches of food service — from delivering pizzas at Pizza Ranch to running eight Noodles & Company locations across Kansas City, to learning the culture-first operating philosophy at Raising Cane's. Then he started Amplio AI, and everything he knew about building brands, training teams, and understanding operators got pointed at a new problem: how do small and mid-sized companies compete in a world where video content is everything, but production costs are brutal?Amplio takes AI-generated video clips, stitches them together, and builds professional marketing and training content for brands that couldn't afford a traditional production crew. Chris sat down in the IDM Content Kitchen to walk through the full process — from storyboarding with Imagen Pro to iterating video in Kling 3.0, building music in Suno, and why the resolution of a clip matters more than which model you used. He also broke down how Amplio went from unknown to trending on LinkedIn after a hundred "anti-AI Andys" dogpiled a six-second clip — without any of them reading the post.This one's for the operator who's too busy running the restaurant to think about marketing. And the chef who's shot amazing content but couldn't find a good angle on one ingredient. And anyone who still thinks AI video is just someone typing a prompt and calling it done.It's not. And this episode proves it.**Connect with Chris:**Website: http://amplioai.netEmail: chris@amplio-ai.netLinkedIn: Chris GilmoreCHAPTERS / TIMESTAMPS00:00 Welcome — Chef Jeff in the IDM Content Kitchen00:47 What is Amplio AI?02:44 How the process works: from consultation to campaign05:53 Tackling "AI slop" — why it exists and how to get rid of it07:58 The models Jeff is watching: Seedance, Cdream 5.0, Kling, Gemini08:44 Chris's food service background: Pizza Ranch → Noodles & Company → Raising Cane's10:15 The Raising Cane's culture lesson and the "one love" philosophy14:18 AI vs. creativity — is it killing the art? The CGI argument16:26 Why slop is a knowledge problem, not a technology problem20:00 The democratization of ideas: AI and the next Star Wars22:21 Big brands using AI — Coca-Cola, Super Bowl ads, and all press is brand press26:55 How do you keep up when the models change every two weeks?28:15 Specialization strategy: stay in your lane and build a partner network32:42 NotebookLM breakdown — upload a book, get a podcast back35:41 The full production workflow: storyboarding → images → video → music (Suno) → edit39:37 Which model for what: Kling vs. Runway vs. VO vs. Seedance45:03 Stitching clips from different models: resolution is the key49:05 Changing one ingredient in a training video — 10 minutes vs. a full reshoot54:14 Organic content strategy: find what works, then put money behind it57:22 Why AI changes the math for small businesses with one shot at a marketing budget01:00:17 Where to find Chris and Amplio AI01:01:08 Real-world use for chefs: menus, food photography, animated menu boards, training videosListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mrSpotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The food and beverage industry has a massive blind spot — and it's hiding in plain sight. Brands spend thousands flying reps across the country to do in-store demos, while 90% of shoppers walk right past them without ever knowing the event was happening. There's no centralized place to find where samples are. Until now.This week I sit down with Al Schuster, founder and president of Polaris Brand Promotions, and Heather Johnson, the agency's marketing director and co-founder of a brand new app called Sample Finder. Al has been running one of the country's leading experiential marketing and promo staffing agencies for nearly nine years, with over 9,600 brand ambassadors in their nationwide database. Heather brings 15+ years as a brand ambassador and a background in graphic design — and as Al puts it, "I just came up with the idea. Everything else you see? That's Heather."The conversation covers how promotional staffing actually works (and why almost nobody knows this industry exists), the frustrating DC grocery store demo that sparked the idea for Sample Finder, how the app bridges the gap between brands and consumers through gamification, rewards, and real feedback — and why they built it nothing like Yelp. We also get into the grocery delivery vs. in-store debate, the pay-to-play problem killing small brand visibility on delivery apps, and some wild brand ambassador horror stories from the field.Sample Finder is targeting a public launch in April 2026. Get on the list now at samplefinder.com.Follow Al & Heather:Sample Finder: samplefinder.com | @samplefinderappPolaris Brand Promotions: polarisbrandpromotions.comListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In the demanding world of the food industry, many professionals struggle with mental health and self-care. If you’re feeling overwhelmed or burned out, you’re not alone. The food industry is known for its high stress and long hours, often leading to burnout among professionals.This week I welcome back Mike Messerroff. Mike is a 30-year hospitality industry veteran turned Personal Freedom Coach and mindfulness advocate. After a high-octane career that saw him go from being JetBlue’s first-ever intern to bartending across the globe—from the Caribbean to New Zealand—Mike reached a breaking point. Despite a life that "looked perfect on Facebook," he hit a wall of deep burnout and depression while living in Breckenridge, Colorado. That "rock bottom" became the foundation for his current mission. Mike realized that the hospitality industry is expert at taking care of everyone except its own people. He now helps high-achieving leaders, chefs, and operators "unwind from the grind" and rediscover presence, clarity, and joy. Check out Episode 35 to hear all about Mikes full story.The conversation dives deep into how leaders and young culinarians can set boundaries, overcome the "burnout as a badge of honor" stigma, and use simple mindfulness practices—like 10-minute meditations—to shift from being reactive to being present. Mike also shares a powerful story about how a lost bag at an airport became a lesson in the real-world power of remaining calm and kind under pressure.This episode is for anyone who’s ever felt the weight of perfection, the pressure to push through, or the fear of opening up. Your mental health isn’t a luxury — it’s the foundation. Lead with authenticity, set boundaries, and learn the art of self-care. The change starts now.🔗 Mike’s Website: mikemesseroff.com📖 Join Now: The Self-Hospitality Collective📲 Follow Mike: @MikeMesseroff, LinkedinResources MentionedHeadspace Meditation AppThe Way AppChapters00:00 The Launch of the Self-Hospitality Collective02:48 Keynote Insights on Leadership and Vulnerability05:45 Breaking the Stigma: Vulnerability in the Food Industry08:27 Setting Boundaries in High-Pressure Environments11:14 Finding a Healthy Work Environment14:13 Practical Steps to Self-Love and Mental Health16:45 Cultivating Non-Reactivity in High-Stress Situations19:28 Leadership Through Vulnerability and Accountability21:30 The Power of Non-Reactivity21:52 Meditation: A Path to Presence24:10 Practical Mindfulness for Busy Chefs25:33 Preparing for Chaos: Personal Pre-Shift Rituals28:35 Embracing the Journey in the Hospitality Industry30:26 Addiction to Intensity: Finding Balance32:08 Self-Care and Mental Health in Hospitality35:09 The Ripple Effect of Kindness41:22 Building a Community of Self-HospitalityListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Navigating the bustling world of bars and restaurants often presents unique challenges, especially for bartenders who juggle multiple tasks each night. But what if there was a way to simplify one of the most tedious jobs? In this weeks episode, we delve into the inspiring journey of Naoki Sonoda, a former bartender who identified a significant pain point in the industry and turned it into an innovative solution.Naoki's story begins like many others: with uncertainty about his future. After graduating high school in 1995, he pursued an English literature degree, initially dreaming of a career in music. However, a friend's suggestion led him to bartending, which he had never considered before. While attending bartending school, Naoki learned the ropes quickly, transitioning from barbacking to bartending in a matter of months. His passion for cocktails and the fast-paced environment of a bar kept him engaged, allowing him to support his music career while honing his craft.During his 15-year tenure as a bartender, Naoki encountered a recurring frustration: the time-consuming process of cleaning bar tools after each drink preparation. Each cocktail required meticulous attention, and cleaning mixing tins was a tedious task that slowed down service. Naoki observed that, despite the efficiency-driven design of bar tools and equipment, there was no quick and effective method for rinsing these essential items. This gap in the market ignited his desire to find a solution.His goal was to design a device that would rinse mixing tins and other equipment quickly and effectively without the need for electricity, relying solely on water pressure. After extensive research, including visits to trade shows, he discovered that no one had previously developed such a product. This realization fueled his determination to bring his invention to life, despite the challenges of patenting and manufacturing.Naoki’s invention addresses a crucial issue in the bartending industry: hygiene and efficiency. By providing an automatic rinsing solution, bartenders can maintain cleanliness without sacrificing speed during busy shifts. This not only enhances the quality of drinks served but also contributes to overall health standards in the industry.Moreover, the automatic rinsing station has potential applications beyond bars, including coffee shops and bubble tea establishments, demonstrating its versatility.Naoki's journey from bartender to inventor illustrates the power of identifying pain points and transforming them into innovative solutions. His story serves as an inspiration for anyone looking to make a difference in their field. As the hospitality industry continues to evolve, Naoki’s automatic rinsing station may very well become an essential tool for bartenders everywhere.SocialsWebsite: https://omnirinse.com/Omni-Rinse Instagram: @omni_rinseOmni-Rinse LinkedIn: https://www.linkedin.com/company/omni-rinse/Naoki LinkedIn: https://www.linkedin.com/in/naoki-sonoda/Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

It’s been a long time coming, but we finally got one of my favorite people, Chef Alvy Lima, back in the studio. Alvy has been flying all over the world lately, and he’s back to give us the download on everything from his newest business ventures to the shifts he's seeing in global food trends. We jump right into the deep end of the "tech vs. tradition" debate, specifically looking at how AI is shaking up the life of a corporate chef. For full background watch episode 1.Alvy breaks down how he’s using AI as a tool to get the "juices flowing" when it comes to recipe development and R&D. While the tech is great for sparking inspiration and gathering ideas, we talk about why it can never replace the actual execution in the kitchen. You still need a chef to taste the food, trial the ingredients, and ensure that what’s on the plate actually works.The conversation then shifts to Alvy's latest passion project: his new clothing line Chef Alvy’s Threads. He talks about the transition from the kitchen to the world of apparel, highlighting how the same creativity used in developing a menu is now being channeled into hats, shirts, and "swag" that people are already asking about. For Alvy, this isn't just a side hustle; it's about building a brand that puts a smile on people's faces and creates a community around his unique culinary perspective.Finally, we dive into what it really takes to pull off multiple ventures—pure, unadulterated hard work. Alvy shares his philosophy on being a dreamer and the importance of staying consistent even when you think no one is watching. Whether it’s his "MSG" apparel or his corporate chef duties, Alvy reminds us that if you keep doing the work and stay true to your voice, it’s only a matter of time before it all trickles down and leads to success.SocialsChef Alvys Threads Website: https://chefalvysthreads.com/Instagram: @chef_alvys_threads & @chef_alvyLinkedIn: https://www.linkedin.com/in/alvaro-lima-b60b43117/Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

My guest today is a high-level designer and tech visionary who has spent his career at the intersection of human behavior and digital innovation. From building a music curation startup to working at tech giants like Square and Lyft, Mario Gomez-Hall has always been obsessed with one thing: Curation. Growing up with a father who consulted for fisheries, he has a deep-rooted respect for the food industry and the people who make it run. Now, he’s applying that expertise to fix one of the most frustrating parts of being a foodie—finding a place to eat that doesn't suck.We dive into how Zest is flipping the script on discovery. Instead of trusting a stranger’s bad mood on Yelp, Zest uses your actual dining history (via secure credit card linking) and the recommendations of your actual friends to build a personalized flavor map. It’s a tool that stays out of the way and lets the experience take center stage.Download the Zest Maps app from Apple or Google Play stores. Use code “tryzest” to gain early accessSocialsWebsite: www.zestmaps.comLinkedIn: @zest-mapsInstagram: @zestmapsMario LinkedIn: @mariohallListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Ian Sutherland’s background in logistics began with his wife, who had extensive experience in freight and shipping. Together, they have accumulated over 50 years in the industry, specializing in containerization and managing large-scale events. Ian's expertise led him to work on major projects, including the Sydney Olympics and the Australian Grand Prix, where he learned the importance of meticulous planning and execution. This foundation set the stage for his transformative trip to Dubai, where logistics played a crucial role in delivering a world-class experience.In 2005, Ian's wife surprised him with a trip to Dubai for his 50th birthday, an experience that would change his perspective on hospitality forever. Upon arrival, Ian was struck by the lavishness of the city, which was undergoing rapid transformation into a global tourism hub. The trip included attending the Dubai World Cup, a thrilling event that showcased the region's passion for horse racing.Ian's trip to Dubai underscored the essential principles of hospitality: creating memorable experiences through thoughtful planning and execution. The logistics of the event were just as important as the food and entertainment, demonstrating that every detail matters. Ian's experience serves as a reminder of the power of hospitality to connect people and create lasting memories.Today, Ian is channeling those decades of high-stakes logistics and his passion for global hospitality into HospitalityChain.com. As the first official partner of the Fell Into Food podcast, Ian and his team are building a digital bridge that connects culinary professionals, suppliers, and innovators across the globe. From the shipping docks of Sydney to the luxury suites of Dubai, Ian’s journey proves that behind every great meal and every world-class event is a complex web of people and planning working in harmony. Join us as we explore how Ian is digitizing the "cold chain" and creating a massive global directory designed to help the hospitality industry thrive in the next decade. SocialsHospitalitychain.comLinkedIn: https://www.linkedin.com/in/ian-sutherland-5a662a286/Instagram: https://www.instagram.com/hospitalitychain/Facebook: https://www.facebook.com/hospitalitychain/Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In the latest episode of the Fell into Food podcast, I chat with Emmanuel Laroche, a flavor explorer and author, to uncover the hidden culinary gems of Madagascar. Known for its rich biodiversity and unique food culture, Madagascar offers much more than just vanilla; it is a treasure trove of flavors waiting to be discovered.Emmanuel Laroche, with a background in organic chemistry and an MBA in marketing, has spent over three decades in the food industry, driven by a passion for flavors. He describes himself as a "flavor explorer," someone who is always curious about discovering new tastes and understanding the stories behind them. For instance, he recalls his childhood memories of cooking with his mother, where he learned the art of making a classic Quiche Lorraine. This early exposure sparked his lifelong fascination with food, leading him to seek out unique culinary experiences.Emmanuel first visited Madagascar on a business trip related to vanilla, which accounts for 80% of the world’s supply. However, what began as a professional endeavor quickly turned into a personal journey of discovery. Emmanuel explains that Madagascar is not just an island rich in vanilla; it is also home to a variety of other culinary delights, including pink peppercorn, cocoa, and even caviar. He emphasizes the importance of understanding the cultural and environmental context of these ingredients. On his trips, he was struck by the warm hospitality of the Malagasy people, who welcomed him into their homes and shared their culinary traditions.During his travels, Emmanuel formed deep connections with the Malagasy people, particularly with a local chocolate factory owner named Niren. Their friendship blossomed during Emmanuel's second trip to the island, where they explored cocoa plantations and met various local farmers. Emmanuel's mission became clear: to celebrate the products of Madagascar while highlighting the stories of those who cultivate them. He emphasizes the resilience of the Malagasy people, many of whom live below the poverty line yet approach life with joy and generosity.Emmanuel shares a surprising revelation from his travels: in Madagascar, the very ingredients that are exported to the world, like vanilla, are often not used in local cuisine. He recounts an experience where chefs expected to find vanilla in local dishes but found none. The farmers revealed that vanilla serves as currency and a source of income, rather than a staple in their cooking. This highlights the unique disconnect between local consumption and global demand, shedding light on the challenges faced by local producers.His exploration of Madagascar reveals a rich tapestry of flavors and stories that extend far beyond vanilla. His passion for uncovering the culinary heritage of this unique island invites us to appreciate the complexities of global food systems and the resilience of local communities. As we explore new flavors, let us remember the stories behind them and the people who bring them to our tables.SocialsWebsite: Flavors UnknownA Taste of Madagascar BookLinkedIn Instagram @flavorsunknownFacebook: @flavorsunknown Flavors Unknown PodcastListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comPartnersHospitalitychain.com the world’s first online hub designed for the hospitality, culinary and catering industry. From leading food and beverage brands to professional foodservice equipment.HospitalityChain.com makes sourcing simple. Search, select, buy direct and save – all in one Global market placeAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week on the Fell Into Food podcast, I’m doing something I’ve never done before—a solo episode. I realized that while I’ve shared bits and pieces of my background with guests, I’ve never actually told you the full story of how I got here. This episode is just as much for me as it is for my listeners. I was scared, nervous, anxious, and everything in between deciding to hit record. My goal was to step out of my comfort zone and tell the truth of my story. I’m taking you back to the beginning, growing up in a tiny farm town in the middle of an Illinois cornfield where I learned the value of a hard day's work before I was old enough to drive. From my first "food" gig making pizzas at a local gas station to a "failed" stint as a geology major dreaming of digging up dinosaurs, my path has been anything but linear.This is a raw look at the grit, the burnout, and the systems it takes to make it in this industry. Whether you're just starting out or looking for your next pivot, I hope my "truth" gives you the push you need.Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollowYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comProducing Fell Into Food takes a lot of resources. Your support helps keep this show independent and keeps the deep-dives coming. If you find value in what we’re building, consider "buying the next round" of production. Support HereSponsors:Hospitalitychain.comA World First Global Search And Information Platform. Dedicated And Committed To All Aspects Of The Hospitality Industry Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In a world where culinary creativity often collides with traditional methods, Chef Charles Wong has carved a niche for himself in the bustling food scene of Chicago. Transitioning from a successful finance career to becoming the pit master of Umamicue, he is redefining barbecue by fusing Central Texas techniques with the rich flavors of his Vietnamese and Chinese heritage. Join us as we delve into his journey, innovative concepts, and the passion that drives his culinary creations.Chef Charles journey to becoming a celebrated pit master is anything but conventional. After spending 12 years in finance, he traded in his spreadsheets for smokers, showcasing that the path to culinary excellence can take many unexpected turns. His analytical mindset, honed during his finance career, has been instrumental in building Umamicue, a food concept that stands out in Chicago’s vibrant food landscape.At Umamicue, Chef Wong is not just smoking meat; he is creating a new language of barbecue. By blending strict Central Texas techniques with his upbringing’s Vietnamese and Chinese flavors, he has developed an innovative menu that features dishes like his legendary brisket egg rolls. These unexpected combinations are a testament to his creativity and commitment to offering something unique to his customersSocialsInstagram: @umamicueWebsite: umamicue.comListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In the world of hospitality, genuine passion often stems from unique personal histories. Seth Alexander, co-founder of Barrel Aged Management, exemplifies this truth through his remarkable journey from a deli in South Florida to managing high-profile restaurant ventures across the nation. Join us as we explore the insights and experiences that shaped his career in the food and beverage industry.Seth Alexander’s love for hospitality began in his youth, deeply influenced by his grandfathers. One ran a deli, while the other was a developer who recognized the importance of integrating dining experiences into his projects. Seth fondly recalls his time spent in the deli, where he learned the true essence of service and the challenges of managing customer expectations at a young age. This foundation instilled in him a natural affinity for hospitality that would guide him throughout his career.At an early age, Seth immersed himself in the food industry, starting as a sandwich maker and eventually opening a deli on his own at just 13 years old. His journey was not without its bumps; a memorable lesson came when, after oversleeping for work, he found himself caught in a lie that ultimately led to his dismissal. This experience taught him the importance of honesty in business—a principle that continues to resonate in his approach to hospitality today.Seth’s career took a significant turn when he transitioned from the deli scene to working in nightclubs. He quickly learned the ropes of the hospitality industry, becoming a street sweeper and flyer distributor in South Beach. This grassroots experience provided him with insights into the nightlife scene, which he later combined with his passion for food when he began working with renowned chefs and high-profile restaurants. His ability to connect with local purveyors and understand the Miami demographic garnered him a reputation in hospitality management.Seth’s big break came when he was approached by a gentleman from Las Vegas who recognized his potential. This serendipitous moment led to an opportunity to work on high-stakes projects that would shape the future of hospitality in Las Vegas. Seth’s unique blend of experience in both the culinary and nightlife sectors positioned him perfectly for these ventures, allowing him to lead successful restaurant openings and collaborations with major developers.Key Takeaways  Seth Alexander’s journey exemplifies the importance of blending passion with practical experience in the hospitality industry. His story highlights the significance of family influence, the value of honesty, and the impact of seizing opportunities. As he continues to shape the culinary landscape, Seth serves as an inspiration for aspiring hospitality professionals, reminding us that each experience—whether in a deli or a bustling nightclub—plays a crucial role in crafting a successful career.SocialsWebsite: https://www.barrelagedmgmt.comLinkedin: https://www.linkedin.com/in/seth-alexander-328967a4/Instagram: @barrelagedmgmtListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In Part 2 of my conversation with Pedrom Rejai, we pick up right at his pivotal decision to leave a secure corporate career to launch Elevate Growth Partners. We discuss the "midlife crisis" that led him to Mexico City and the corporate habits he had to unlearn to become a founder.We dive deep into the tech side of food, covering why spreadsheets are liability traps , how AI is revolutionizing supply chains , and why you should be using tools like "Nano Banana" right now. Pedrom also shares his bold predictions for 2026—from protein sweeteners to the looming chocolate shortage—and we wrap up with a debate on Chicago vs. Mexico City food culture (and why deep dish has too much cheese).SocialsWebsite: https://elevategrowth.partnersEmail: pedrom@elevategrowth.partnersLinkedIn: https://www.linkedin.com/in/pedromrejaiListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Pedrom Rejai. Pedrom is a supply chain expert and former Unilever executive who managed portfolios worth over $1.4 billion. With a background in chemical engineering, he has led operations for major brands like Hellmann’s and Dove. He now runs Elevate Growth Partners, helping small and medium-sized food businesses automate processes, scale operations, and navigate the chaos of growth.In Part 1, we dive into his "Fell Into Food" moment at a corn milling plant in Nebraska and his time running the Hellmann’s factory in Chicago, where they pump out over 2 million pounds of mayonnaise a day. Pedrom breaks down the massive complexity behind simple ingredients, from the dangers of scaling mustard recipes to vertically integrating egg blending while the factory lines are still runningWe also get real about the "COVID years" in manufacturing—working 12-hour shifts to keep shelves stocked while the world shut down, and the camaraderie that got his team through the hardest days. Plus, we discuss the logistics of near-shoring, the difference between "problem solvers" and "operators," and why scaling a recipe from a kitchen to a factory is a lot harder than just doing the math.Stick around for part 2 as we get into Elevate Growth Partners, AI, and trends of 2026.SocialsWebsite: https://elevategrowth.partnersEmail: pedrom@elevategrowth.partnersLinkedIn: https://www.linkedin.com/in/pedromrejaiListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

From circling job ads in Time Out New York to running the kitchen at the massive, high-volume beast that is Buddakan, Chef Ed Harris has always been a study in contrasts. He was born in St. Lucia and raised in Guyana, yet built his reputation mastering French technique and Asian fusion. He is a Chopped champion who can break down a whole lamb, but today he is best known for his "Veganish" philosophy—a sustainable approach to eating that bridges the gap between high-end flavor and plant-based health.In this episode, we unpack Ed’s journey from the "Ivy League" of dining at Jean-Georges to his current role as a budding entrepreneur. We discuss the massive culture shock of moving to Brooklyn as a teenager, the discipline required to earn a black belt while running a business, and the "Chef and the Wig Maker" dynamic where he serves as CFO for his wife's beauty empire.SocialKnife & Spoon (Lifestyle Brand & Consulting): knifenspoon.comFlavor Bombé (Spice Collaboration): flavorbombe.comThe Chef & Wig Maker: https://www.thechefandthewigmaker.com/Instagram: @chefedharrisYouTube: Chef Ed HarrisLinkedIn: Ed HarrisListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Chef Adina Mullen—a culinary artist, TV host, and author of Vegan Flavors of the World.Adina didn’t just stumble into plant-based cooking; she was pushed there by severe allergies to casein and eggs. But instead of seeing limitations, she saw a blank canvas. We talk about her journey from aspiring wedding cake decorator to traveling the globe, researching cuisines from Brazil to Ethiopia, and translating those memories into accessible plant-based recipes.We dive into the "food as art" philosophy behind her cookbook (and that stunning pepper cover), why texture matters more than taste when mimicking meat, and how she sneaks "tiramisu cheesecake" past unsuspecting dinner guests. Adina also shares why home cooks shouldn't be afraid of vegan substitutions and gives us a peek into her upcoming volume two.If you’ve ever been curious about plant-based cooking but felt intimidated by the ingredients—be sure to listen.Guest: Chef Adina Mullen Website: adinasdelicacies.comCookbook: Vegan Flavors of the World: Part 1 (Available on Amazon ) https://a.co/d/j2ofZVvSocialsInstagram: https://www.instagram.com/adinasdelicacies?igsh=MTc4MmM1YmI2Ng==Facebook: https://www.facebook.com/profile.php?id=100091552262717Youtube: https://www.youtube.com/@adinasdelicaciesTikTok: https://www.tiktok.com/@adinasdelicacies?is_from_webapp=1&sender_device=pcListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Stephanie Lind—a sales powerhouse and the founder of Elohi Strategic Advisors. Stephanie is a veteran of the food and beverage industry who has led strategy for giants like PepsiCo and Impossible Foods, but her story starts way before that. We talk about her "fell into food" moment selling Girl Scout cookies at age five, and how a lesson from her mother about getting "nine nos to get to the yes" shaped her entire career.Stephanie shares her path from driving a Frito-Lay truck to telling Impossible Foods they were "doing it wrong," and eventually building her own firm to help brands navigate the chaotic food landscape. We dive into why so many emerging brands fail by chasing the wrong customers, the "two-week contract" reality of corporate employees, and why she believes the distribution world is about to be rocked. Real talk on integrity, sales logic, and why the supply chain is where the real opportunity lies.Chapters00:00 Introduction and Background02:36 Aha Moments in Sales05:41 Career Progression and Early Experiences08:28 The Importance of Integrity in Sales11:03 Navigating Corporate Politics13:54 Transition to Alohi and Impossible Foods16:53 The Challenges of Selling Emerging Brands19:45 The Dynamics of Employee vs. Consultant Perspectives22:43 The Freedom of Entrepreneurship27:49 The Rise and Fall of Plant-Based Brands34:48 Transitioning to Consultancy: A New Path41:36 Navigating Client Relationships and Networking48:11 Guiding Emerging Brands: Where to Start53:45 Consumer Trends and the Future of FoodWebsite: https://elohi.usElohi LInkedIn: https://www.linkedin.com/company/elohi-strategic-advisorsElohi Facebook: https://www.facebook.com/elohistrategicadvisorsElohi Instagram: https://www.instagram.com/elohi.us/Elohi X: https://x.com/elohiofficialLinkedIn: https://www.linkedin.com/in/stephlind/Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week I had the pleasure of chatting with Melissa & Noelle from Governess. We dove into the fascinating world of consumer product goods (CPG), exploring their journey, the critical role of brand voice, and how design shapes impactful brands. We also tackled the challenges and opportunities within the CPG space, discussed AI's influence on copywriting, and highlighted the power of storytelling in brand building.Melissa BlaserFounder, Chief Creative OfficerMelissa spent 17 years at ad agencies TBWA\Chiat\Day, David&Goliath, and Crispin Porter + Bogusky writing campaigns for Old Navy, Pepsi, Gap, and Sephora before founding Governess in 2018 to work directly with CPG brand founders. She started as a messaging agency and has since built brands for Clio Snacks, Kopari Beauty, Diana’s Bananas, and Joon Foods. She’s an award-winning copywriter who’s language-obsessed and unapologetically biased toward brave brands. Melissa leads the Governess writers room and brings strong opinions about exclamation points and copy toolkits founders swear by.Noelle RothHead of DesignNoelle has 12+ years of experience designing brands across food, beauty, and services. She started her career at Pentagram and Mullen, then moved into restaurant branding in Chicago at Grip before transitioning into CPG food and beverage branding in Los Angeles with Governess. Her work has won two 1st place Dieline Awards and featured in “top pick” roundups across multiple categories. She specializes in creating packaging systems that scale across product lines and stand out on shelf. Her approach combines strategic thinking with design excellence, ensuring packaging doesn’t just look good—it performs.Governess Website – https://www.wearegoverness.comInstagram @wearegoverness – https://www.instagram.com/wearegovernessMelissa  Blaser Email – melissa@wearegoverness.comNoelle Roth Email – noelle@wearegoverness.comBrand Mentions from the Episode:June Pistachios – www.eatjoonfoods.comKelsey’s Brownie Bites – www.kelsiskitchen.comRealm Snacks – www.realmfoods.comDOT Foods – https://www.dotfoods.comClio Snacks – https://www.cliosnacks.comListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube -  https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week, I sat down with Aaron Sharpe from Testo. Aaron started his journey wanting to decorate cakes — and ended up helping operators across the country rethink how they handle food safety. We talked about how a passion for pastry turned into a career that now bridges the gap between chefs, data, and smarter kitchen tools.Aaron breaks down how tech can actually make things simpler, why we’re always five years behind Europe, and what it means to truly invest in food safety instead of just reacting to health inspections. We also get into TPM, cool gadgets, white chocolate slander, sous vide steak, and why it’s time to kill the clipboard once and for all.Guest: Aaron SharpeTopics Covered:• His culinary school journey and pastry obsession• The food-safety connection most chefs overlook• What TPM means and why oil monitoring matters• Why food safety tools should be fun, fast, and functional• How Testo’s gadgets help teams stay compliant and proactive• Why clipboards are dying and what’s replacing them• Digital monitoring, AI, and what’s next for smart kitchens• How to sell safety without sounding like a “rep”⸻🔗 Resources & Mentions• Aaron Sharpe on LinkedInhttps://www.linkedin.com/in/aaronsharpe/• Testo Websitehttps://www.testo.com/en-US/• Testo 270 Fryer Oil Testerhttps://www.testo.com/en-US/testo-270/p/0563-2700• Testo Saveris Food Safety Systemhttps://www.testo.com/en-US/products/saveris-food-safety• Aaron’s Side Hustle (Bakery IG)https://www.instagram.com/twindelightbakeryListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What happens when a bartender-turned-line-cook sees a better way to organize a walk-in cooler? You get Michael Smith — an operator, inventor, and all-around hospitality grinder. In this episode, Mike shares his path from small-town Ohio to the kitchens of Columbus to running concessions for The Ohio State University, and how a simple idea turned into a full-blown product: Rameking.We talk about finding your purpose, managing stadium events, and the power of creating something useful (and simple) in an industry full of over complication. We also get into his LinkedIn innovation group, the emotional rollercoaster of product launches, and why collaboration beats competition.Guest: Mike Smith, Founder of RamekingTopics Discussed:• Mike’s early days in hospitality and how a banquet setup job led to a career• His time in the military and the shift from stress-heavy careers to foodservice• Bartending burnout and finding purpose in the kitchen• Why he took a 50% pay cut to follow his gut• The epiphany moment that started Rameking (hint: it involves a fridge door)• Lessons from managing concessions at The Ohio State University• How he learned public speaking under pressure• The importance of having people around you who believe in your idea• Prototyping over two decades with trial, error, and persistence• Creating a LinkedIn group for food & hospitality innovators• His next product idea: portion cup automation• Collaboration over competition and building something bigger than yourselfRameking https://rameking.comRameking on Instagram https://www.instagram.com/ramekingdomMichael Smith on LinkedIn https://www.linkedin.com/in/michael-smith-5a52a938/00:00 – Kicking off with grit, grind, and trade show chaos01:10 – Mike’s start in hospitality & why the bar lifestyle lost its shine03:30 – The leap to cooking: 50% pay cut, 100% inspiration05:45 – The walk-in cooler epiphany that led to Rameking08:00 – Learning by asking: Mentorship in the kitchen10:30 – Becoming a banquet chef and rising to exec12:00 – Managing 800 employees at OSU football games17:00 – Leadership styles in stadiums vs. restaurants22:00 – Learning public speaking by fire (literally)27:00 – Burnout, meditation, and why boredom is worse than pressure30:00 – What a 23-year product journey really looks like37:30 – The moment Mike knew it worked: NRA Show 202341:00 – Advice for inventors solving problems in foodservice47:30 – What’s next? Mike’s new idea for automating portion filling50:00 – Building the Global Nova Group to help others succeed54:00 – Where to find Mike and how to connectListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Jeanne Jones — a lifelong culinary pro turned food blogger behind A Jeannie in the Kitchen. We talk about everything from cutting onions in goggles to working 18-hour days in catering, why she left the restaurant industry, and how she found new purpose in writing.Jeanne’s journey is filled with honesty, grit, and a deep love for food — whether she’s whipping up “first overs” or crafting a whole new recipe from leftovers. We also chat about staying real in a world full of filters, learning to pivot, and why creativity (not perfection) wins every time.Links & ResourcesJeanne’s Blog: https://ajeanneinthekitchen.comCookbook Mentioned: Mediterranean: The Ultimate CookbookCulinary School Shoutout: Southern California School of Culinary ArtsThe Raisins Commercials (Yes, Those Ones): California Raisin Board00:00 – Intro & Jeanne’s blog origin story 04:00 – Falling into food at 15 08:30 – Culinary school hustle & hands-on learning 12:00 – Working with Chevron’s multicultural catering 17:30 – The chaos (and beauty) of catering 22:00 – Stepping away from the industry 24:00 – How blog topics are born 27:00 – Ditching video for what feels authentic 30:00 – Writing as therapy & artistic expression 33:00 – Authenticity in a filtered world 36:00 – Cooking from the fridge: Jeanne’s approach 38:00 – First overs & leftovers explained 40:00 – Cookbook dreams and marketing roadblocks 43:00 – Jeanne’s dream meal with her dad 45:00 – Wrap-up & how to follow JeanneListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Chef Franck Desplechin — someone who’s spent decades in Michelin-starred kitchens and luxury hotels but has taken a step back to focus on what really matters. We talk about his new book Relentless Growth, but more importantly, we talk about what growth actually costs. Franck gets into burnout, ego, family, leadership, and what it means to build a life—not just a resume. This one’s for anyone who’s ever hit a wall, looked around, and realized success doesn’t always feel the way you thought it would.Guest: Chef Frank DesplechinOfficial Website: https://www.cheffranck.comPreorder the Book Relentless Growth (Signed Hardcover): https://www.cheffranck.comnstagram: https://www.instagram.com/franckdesplechinLinkedIn: https://www.linkedin.com/in/franckdesplechinChapters00:00 Introduction and Background of Chef Franck Desplechin02:56 The Concept of Relentless Growth05:36 Family Meals and Their Impact on Leadership08:33 Learning from Failures and Setbacks11:10 The Journey into Coaching and Incrementum22:47 Embracing Entrepreneurship23:08 The Importance of Mentorship25:08 Chasing Growth, Not Money26:23 The Journey of Writing a Book29:51 Recognizing Growth vs. Burnout33:08 Daily Reflection and Personal Growth35:19 The Legacy of Parenthood38:14 Leadership as a Trilogy40:25 Plating Relentless Growth42:16 Future Aspirations and LegacyListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Evan Duignan went from rolling silverware in a dish pit to rolling out an industry-shifting machine. In this episode, Evan shares the startup journey behind Roller Express, how automation is reshaping hospitality, and the surprising lessons he learned building AlphaMated from scratch. It’s a real conversation about innovation, grit, and solving problems that actually matter.AlphaMated Website - https://www.alphamated.comAlphaMated Instagram - https://www.instagram.com/alphamatedEvan Duignan LinkedIn - https://www.linkedin.com/in/evan-duignan-125975b6Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week I sit down with Emra Nation from Oregon Fruit to talk all things beverage. We dive into the massive shift away from alcohol, the rise of mocktails, dirty sodas, boba, and why Gen Z is driving this movement. Emra’s insights into menu trends, functional ingredients, and her favorite new drinks make this one of the most fun and eye-opening convos I’ve had. If you’re in foodservice and not thinking about your drink menu—this episode’s your wake-up call.Guest: Emra NationCompany: Oregon Fruit ProductsEmail: emran@oregonfruit.comLinkedIn: https://www.linkedin.com/in/emranation/Chapters00:00 Introduction and Background00:56 The Beverage Boom04:45 Changing Attitudes Towards Alcohol10:03 The Rise of Mocktails11:34 Complexity in Beverages14:20 Hot Beverage Trends17:28 The Dirty Soda Phenomenon20:37 Boba and Textured Drinks27:19 Oregon Fruit's New Launch31:00 Future Beverage TrendsListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In Part 2 of our conversation, Dustin dives deep into the hard truths of the restaurant industry — from outdated mentalities and toxic kitchen culture to how chefs can reclaim time, sanity, and sustainability through systems and tech. We unpack the power of efficiency, why automation isn’t the enemy, and how younger generations are reshaping the culinary world with curiosity, transparency, and a demand for purpose.Dustin also shares his personal evolution — from pushing himself into burnout in his restaurant days to launching Meez Konceptz, a chef-driven agency that’s shaking up how food businesses build brands, integrate tech, and lead with impact. We close on a powerful, personal note around mental health, legacy, and why chefs need to take care of themselves as much as they take care of their food.GuestDustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human. With a background rooted in high-end kitchens and a present-day focus on building systems that blend science with soul, he’s redefining what it means to be a chef in today’s food world.Instagram: @dustin.selvaggio @meez_konceptzIf you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff:YouTube: ⁠https://youtube.com/@FellIntoFood⁠Linkedin: ⁠linkedin.com/company/fell-into-food⁠Instagram: ⁠http://instagram.com/fell_into_food⁠Facebook: ⁠https://facebook.com/fellintofood⁠⁠FellintoFood.com⁠Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In Part 1 of my conversation with Dustin Selvaggio, we dive into the evolution of chef culture, the science behind koji, and how food tech like dry-aging cabinets and fermentation is reshaping kitchens. From navigating ego to pushing flavor boundaries, Dustin breaks down how chefs can stay creative without getting stuck in outdated mindsets.GuestDustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human. With a background rooted in high-end kitchens and a present-day focus on building systems that blend science with soul, he’s redefining what it means to be a chef in today’s food world.Instagram: @dustin.selvaggio @meez_konceptzIf you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff:YouTube: ⁠https://youtube.com/@FellIntoFood⁠Linkedin: ⁠linkedin.com/company/fell-into-food⁠Instagram: ⁠http://instagram.com/fell_into_food⁠Facebook: ⁠https://facebook.com/fellintofood⁠⁠FellintoFood.com⁠Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Guest:Shane Lee – Founder of Dharma Food Group | Food Systems Innovator | MAP Packaging ExpertFrom sweeping peanut shells at LongHorn Steakhouse to managing multimillion-dollar senior meal operations, Shane Lee’s journey into food was anything but planned. In this episode, we dive deep into the industrial side of food—how modified atmosphere packaging (MAP) changes shelf life, how Shane builds medically tailored meals at scale, and why the future of food might look a lot more like the past. We talk regenerative agriculture, packaging tech, food equity, and how to feed people better—with less junk and more intention.Resources & Mentions:Dharma Food Group – https://dharmafoodgroup.comChristian Food Ministry – https://christianfoodministry.comIlpra Packaging Equipment – https://www.ilpra.com/enWhite Oak Pastures – https://whiteoakpastures.comJoel Salatin – Polyface Farms – https://www.polyfacefarms.comNutriCoster Software – https://nutricoster.comChapters00:00 Introduction and Personal Background03:40 Transitioning from Restaurant to Food Industry07:57 Understanding Food Production and Technology12:38 Exploring Modified Atmosphere Packaging (MAP) and Vacuum Skin Packaging (VSP)20:27 The Future of Fresh Food Production25:21 Sustainable Agriculture Practices31:33 The Mission Behind Dharma Food Group35:24 R&D Process for Tailored Meals43:20 Connecting with the Community and ResourcesIf you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff:YouTube: ⁠https://youtube.com/@FellIntoFood⁠Linkedin: ⁠linkedin.com/company/fell-into-food⁠Instagram: ⁠http://instagram.com/fell_into_food⁠Facebook: ⁠https://facebook.com/fellintofood⁠⁠FellintoFood.com⁠Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

From fine dining kitchens to chemical engineering labs to mushroom farms, Jim Fuller’s journey is anything but ordinary. In this episode, we dig into how shiitake stems became a slow-cooked brisket alternative, why most mushroom prep is all wrong (hint: boil them first), and what it takes to scale a mycelium-powered meat alternative across the globe. If you’ve ever wondered what food looks like in the next 10 years, start with mushrooms.Jim Fuller – Co-founder of Fable Food, Chef, Chemical Engineer, Mushroom ExpertChapters00:00 From West Texas to Culinary Arts08:31 The Science of Cooking and Chemical Engineering17:07 Mushroom Farming Journey27:08 Fable: Revolutionizing Plant-Based Proteins33:41 Reimagining Mushrooms as Protein Alternatives35:58 The Science of Dry Aging and Cooking Techniques48:18 Challenges in the U.S. Market for Mushrooms59:04 Culinary Innovations and Future of MushroomsResources & Mentions:Fable Food Co: https://fablefood.coJim on Instagram: @jimboilsmushroomsOn Food and Cooking by Harold McGeeChef Bruce Auden – Biga on the BanksFungatarian Movement: @thefungatarianIf you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff:YouTube: ⁠https://youtube.com/@FellIntoFood⁠Linkedin: ⁠linkedin.com/company/fell-into-food⁠Instagram: ⁠http://instagram.com/fell_into_food⁠Facebook: ⁠https://facebook.com/fellintofood⁠⁠FellintoFood.com⁠Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, I’m joined by Rob Mattoch—a chef-turned-equipment-expert who’s out to make kitchens more human. We talk about how he fell into food growing up in Hawai’i, what sparked his transition from the line to the factory floor, and how he’s using smart design and cook-chill systems to reduce burnout and increase consistency in kitchens everywhere.We also dig into his work with Nourish Colorado, where he’s been helping school kitchens level up for over a decade. From improving kitchen flow to cleaning speed racks (seriously), Rob’s mission is all about making life better for the people behind the food. If you’ve ever wondered how equipment can actually improve your culture—not just your output—this one’s for you.Guest: Rob MattochVP of Marketing at Tucs Equipment: https://www.tucsequipment.comChef Consultant at Nourish Colorado: https://www.nourishco.orgConnect with Rob on LinkedIn: https://www.linkedin.com/in/rob-mattoch/ Mentioned in the Episode:Tucs Equipment: https://www.tucsequipment.comNourish Colorado: https://www.nourishco.orgNAFEM (North American Association of Food Equipment Manufacturers): https://www.nafem.orgNational Restaurant Association Show (NRA): https://www.nationalrestaurantshow.com/Host Milano (Foodservice Expo in Italy): https://host.fieramilano.it/enMultiwasher (automated speed rack washer): https://multiwasher.com/Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, I’m joined by Luis Alvarado, one of the first cooks I ever worked with—back in our casino kitchen days. We catch up on life, swap some wild kitchen stories, and make his elevated version of corn in a cup (with a twist). From cutting our teeth on the line to where we’ve both landed today, this one’s full of laughs, nostalgia, and solid perspective on how far we’ve come.We talk about how he fell into food, working the grill at the steakhouse, wild wedding catering stories, toxic kitchens, and what matters most now—being happy, creative, and cooking good food.Oh, and if you want to try the corn salad we made, the recipe’s in the show notes. Let’s get into it!Guest: Luis AlvaradoExecutive Chef at Cafe 353, River NorthInstagram: @lionomotronRecipe: Luis’ Elevated Corn in a Cup Salad• Fire-roasted corn• Couscous• Cilantro-lime dressing (mayo-based or Greek yogurt alt)• Avocado• Jalapeño (optional, for heat)• Cotija cheese• Salt, pepper, garlic powder• Finish with a squeeze of limeListen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, I sit down with Mike Messeroff, a former bartender who traded the fast-paced hospitality grind for a life of mindfulness and personal freedom. We talk about his journey from working behind the bar to coaching people on how to slow down, reduce stress, and actually enjoy life.Mike shares practical ways to avoid burnout, prioritize well-being, and rethink what success really means—especially in an industry that’s all about hustle. We also get into meditation, gratitude, and why so many people feel stuck in a cycle they don’t actually want to be in.If you’ve ever felt like you’re just going through the motions and need a reset, this episode is for you.Mike’s Website: mikemesseroff.comFree Masterclass: self-hospitality.comFollow Mike: @MikeMesseroffMentioned in the Episode:• The Burnt Chef Project (burntchefproject.com)• CHOW - Culinary Hospitality Outreach & Wellness (chowco.org)• Food Service Power Plant Network (fspowerplant.com)• Headspace Meditation App (headspace.com)Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This episode is best watched vs listened to. We were live on sight in the Content Kitchen. You don’t want to miss out.This episode is all about mushrooms—how to cook them, why they’re blowing up right now, and how they can completely change the way you think about food. I sat down with Tommy “The Mushroom Man” and Johnny from Windy City Mushrooms to talk about everything from pressing and searing mushrooms for the perfect texture to using them as a legit meat alternative. We even got into wild foraging, homemade mushroom seasoning, and whether you can dry-age Lion’s Mane. If you’re into mushrooms (or just curious), this one’s for you.Tommy Instagram: https://www.instagram.com/tommythemushroomman/?hl=enFacebook: https://www.facebook.com/frank.lucas.9693001/TikTok: https://www.tiktok.com/discover/tommy-the-mushroom-manYouTube: https://www.youtube.com/channel/UCjZEN0AsQIClgj8jgj2n_Xw/aboutWindy City Mushroom Website https://windycitymushroom.com/SocialsFacebook https://www.facebook.com/windycitymushroom/Instagram https://www.instagram.com/windycitymushroom/LinkedIn https://www.linkedin.com/company/windy-city-mushroom/Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode of Fell Into Food, I sit down with Lenzy Ruffin, a former IT professional who unexpectedly found his way into the food industry—helping chefs turn their passion into cooking shows. Lenzy shares his journey from building computer networks to producing high-quality video content for chefs, and how a personal project turned into a full-blown business. We dive into why chefs need to stop overcomplicating the process and just start recording, the importance of consistency in content creation, and how video can be a powerful tool for food education and business growth. Lenzy also gets personal, discussing how food and health became a mission for him after witnessing serious health struggles in his own family. Whether you’re a chef looking to start a cooking show or just love a great entrepreneurial story, this episode is packed with insights and inspiration.Website: https://www.parkroadstudios.com/Lenzy LinkedIn: https://www.linkedin.com/in/lenzyruffin/Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

I had a fantastic conversation with Aaron Shapiro, the founder of Grillicious, a company revolutionizing the way we add flavor to our food. Aaron's journey began with a simple desire for a better grilling experience, leading him to develop innovative flavor-infused cooking wipes. These wipes not only enhance the taste of food but also offer a healthier and more convenient alternative to traditional oil and seasoning methods. We discussed the evolution of Grillicious, the challenges of the CPG market, and the importance of staying true to your vision. Aaron also shared his insights on the future of the food industry and the role of technology in creating unique and delicious culinary experiences. If you're passionate about food and eager to explore new ways to elevate your cooking, this episode is a must-listen!Today for all the Fell Into Food Listeners you can get 15% off your first order of Grillicious Flavor Infused Cooking Wipes. Purchase the bundle packs and also get FREE SHIPPING. We want to get your honest feedback. Do you like them do you hate them? Tell us why. Use Code FIF15. Visit https://www.grilliciouswipes.com/discount/FIF15 to get your Grillicious today!Grillicious Website: https://www.grilliciouswipes.com/Instagram: https://www.instagram.com/grilliciouscookingwipes/Facebook: https://www.facebook.com/GrilliciouswipesTikTok: https://www.tiktok.com/@grilliciouswipesFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, I had the pleasure of chatting with Andreas Duess, a true innovator who’s blending his deep-rooted passion for food with cutting-edge AI technology. From growing up on a farm and working in restaurant kitchens to building Canada’s largest independent food and drink ad agency, Andreas has seen it all.We dive deep into how AI is revolutionizing the food industry, making it more efficient and data-driven. Andreas shares how tools like ChatGPT can help operators optimize menus, reduce waste, and even predict trends like GLP-1-friendly dishes and alcohol-free beverage options.We also tackle the challenges small food businesses face, from rising ingredient costs to the rapidly shifting demands of consumers. Andreas breaks down how AI isn’t about replacing creativity but enhancing it—empowering chefs, operators, and food entrepreneurs to make smarter decisions faster.Whether you’re a chef, operator, or food enthusiast, this episode is packed with insights that could transform how you think about tech in the kitchen.Andreas Duess6seedsconsulting.comLInkedIn - https://www.linkedin.com/in/andreasduess/Instagram - https://www.instagram.com/andreasduess/Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.YouTube - https://lnkd.in/gQM3S5mr Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

I had the pleasure of speaking with Chris Stein, the Corporate Innovation Chef at Brakebush, who shared his unique journey from biology student to food scientist to chef. We dive into the fascinating intersection of culinary arts and food science, and how this blend has shaped his approach to product development. Chris shares insights about the evolving food industry, the impact of global flavor trends, and the crucial role of food scientists in creating consistent, scalable products. He also offers advice to young professionals about the value of learning both culinary and food science to stay ahead in the industry.Brakebush WebsiteFell Into FoodYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week I’m cooking with the amazing Chef Joe Arvin and chatted about his journey from a small-town boy with big dreams to becoming a household name in the culinary world. We dove deep into how new technologies, like electric and ventless kitchen equipment, are transforming kitchens, making life easier for chefs, and ensuring every dish comes out perfect. Joe also opened up about the importance of consistency in cooking, his time on Big Brother, and the lessons he learned along the way. Plus, he shared some fantastic behind-the-scenes stories from his TV appearances and his passion for creating dishes that truly connect with people. Trust me, if you’re a fan of innovation in the kitchen, this episode is a must-listen.Joearvin.comLinkedInFacebookXInstagramTikTokhttps://oventionovens.com/Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Welcome back to another episode of the Fell Into Food podcast! I’m Chef Jeff Fell, and as promised, we’re diving into part two of our visit to Windy City Mushroom. This time, we're taking a deeper look at their operation with John. Today, we're exploring the nitty-gritty of mushroom farming right in the heart of Chicago’s South Side. John walks us through their unique setup, from the concrete-heavy city farm environment to their state-of-the-art production facility. We get a detailed tour of their entire process, from the innovative bagging and sterilization methods to the intricate incubation stages. John also shares some fascinating history about their building, which was originally used for making engines during World War II. We discuss the science behind mushroom cultivation, including the use of micropore filters and the vital role of grain spawn. Plus, we dive into their local ecosystem, emphasizing their commitment to using local materials and supporting local farmers. This episode is packed with knowledge about sustainable mushroom farming and the meticulous care that goes into every step. Let's get started and see where our mushrooms really come from!Windy City Mushroom Website https://windycitymushroom.com/SocialsFacebook https://www.facebook.com/windycitymushroom/Instagram https://www.instagram.com/windycitymushroom/LinkedIn https://www.linkedin.com/company/windy-city-mushroom/Fell Into FoodYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode of the Fell Into Food podcast, I had the pleasure of visiting Fisher Farms and chatting with Dave and Joseph Fischer. Broadcasting live from a field, we explored the diverse and sustainable farming practices that make Fischer Farms a standout in the industry. From their multi-crop system that enhances soil health to their meticulous attention to cattle genetics and diet, the Fischers detailed how they maintain top-quality beef production. They emphasized the importance of a stress-free environment for their cattle, from pasture to processing, ensuring both humane treatment and superior meat quality. Our conversation highlighted their commitment to premium, natural, local, and sustainable farming, which translates to the exceptional beef products they provide to chefs and consumers alike.Fischer FarmsWebsiteInstagramFacebook X LinkedIn Follow Jeff:YouTube:  Linkedin: Instagram: Facebook: FellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Welcome to another episode of the Fell Into Food Podcast! Today I'm joined by Don Zajac, Chairman of the ACF Chicago division. We dive into his 43-year culinary journey, from humble beginnings to leading in the ACF Don shares his expertise, while we cook up some delicious dishes. Tune in for a blend of culinary tips, professional insights, and a touch of gourmet magic!ACFchefs.orgACFchicagochefs.orgFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, I sit down with John from Windy City Mushrooms to explore the fascinating world of gourmet mushrooms. We discuss their innovative farming techniques, their mission to produce a million pounds of mushrooms, and their efforts in sustainable agriculture. John shares his journey from a personal trainer to a mushroom farmer, detailing how they grew their operation to supply high-quality mushrooms to local markets and restaurants. We are back in the IDM Content Kitchen cooking up some delicious mushroom-based recipes that highlight the versatility and health benefits of these superfoods. Tune in for an inspiring conversation on entrepreneurship, sustainability, and culinary creativity.Windy City Mushroom Website https://windycitymushroom.com/SocialsFacebook https://www.facebook.com/windycitymushroom/Instagram https://www.instagram.com/windycitymushroom/LinkedIn https://www.linkedin.com/company/windy-city-mushroom/RecipesFungitarian RaguIngredients:1# Rigatoni1 Pouch Fungitarian MarinaraDirections:Cook pasta al dente and reserve some pasta water. Heat marinara Fungitarian in sauce pan. Add cooked pasta and toss. Add pasta water for desired sauce consistency Lions Mane Steak:Ingredients:1 Head Lions Mane mushroom2 Tbsp Worcestershire sauce2 Tbsp Avocado OilTo Tast Salt and PepperDirections: Cut mushroom in half and flatten. Season with Worcestershire, salt, and pepper. Heat skillet up on medium heat. Add avocado oil. Place mushroom in pan and press down with grill press or other. Once seared about 6-7 minutes, flip and repeat. Remove from pan.Lions Mane NuggetsIngredients:1 head Lion’s Mane mushroom3 Eggs (beaten)2 Cups Italian seasoned breadcrumbsAvocado or other oil to cook in (quantity to depend on pan size)Directions: Pull apart mushrooms into nugget size pieces. Press pieces flat. Have 1 bowl or container for egg wash and another for breadcrumbs Dredge in egg wash. Remove and put into breadcrumbs, coat well and set aside. Get pan heated over medium heat with oil of choice (or you can also air fry). Use enough oil to pan fry. Place mushroom pieces into oil. Cook eat side 3-4 minutes or until gold brown. Dip in your favorite sauce.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

I'm excited to share the latest episode of The Fell Into Food Podcast. This episode I experimented a little and wanted to actually create while I had a conversation with my guest. So we setup the kitchen to do just that. The episode is best watched however, I sped up the dead air spots to make it as good of a listening experience as possible.With that being said this week, I'm joined by Jeremy Caimens from Kerry Foods, and we're diving into some of the hottest drink trends. From the chewy delights of traditional boba tea to the burst of flavors in popping boba, we're exploring what’s trending in beverages right now. We were recording from the Invacus Digital Media Content Kitchen, whipping up on-trend drinks Boba Tea & Dirty Sodas. Tune in to learn about the innovative flavors and easy ways to incorporate these trendy beverages into your menu. Don't miss this refreshing episode – listen now and get inspired!Kerry Foods Website Kerry SocialsFacebook LinkedIn X Instagram Youtube Big Train InstagramDaVinci Gourmet InstagramJeremy Caimens LinkedInFollow Fell Into Food/Jeff FellYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode of the Fell Into Food podcast, I interview Maisie Ganzler, a strategic advisor for Bon Appetit Management Company and author of "You Can't Market Manure at Lunchtime." We discuss Maisie's journey into sustainability, the significance of integrating sustainable practices in the food industry, and the complexities involved. Maisie shares insights from her book, including challenges such as the misconception that sustainability is costlier and strategies to overcome these obstacles. We delve into specific examples like sustainable seafood and antibiotic-free beef, illustrating how sustainability can be cost-neutral and even drive profitability. Additionally, Maisie highlights the importance of interdisciplinary collaboration within companies to achieve sustainable goals, and the evolving consumer attitudes towards sustainable food practices. This engaging conversation offers valuable lessons for businesses aiming to scale and integrate sustainability into their operations. Maisie’s website You Can’t Market Manure At Lunchtime: Follow Chef Jeff: YouTube Linkedin Instagram Facebook FellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week join me as James Carr (President of Culinary Equipment Group) stops by to talk about being an equipment rep. Who they are, what they are, and ultimately how they can help.Culinary Equipment Group WebsiteAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Check out interviews from the following companies at this years National Restaurant Show.1 OventionOvention WebsiteJoe Arvin2 Pitaya FoodsPitaya WebsiteJason Mosley Sr. VP of Sales North AmericaChuck Casano - CEO/Founder3 IrinoxIrinox WebsiteChef George CruzChef Fernando Cardona4 Oregon FruitOregon Fruit Website Emra Nation5 Just BakedJust Baked WebsiteManny Araujo Vice President of On-Site Foodservice6 MeaticoMeatico WebsiteSteve Safron7 UnoxUnox WebsiteSebastian Heil Market Development Specialist - Western Region8 Zero AcreZero Acre WebsiteJeff Nobbs CEO & Co-Founder9 BroasterBroaster WebsiteAndrew Milenkovski Business Development Manager10 Citrus AmericaCiturs America WebsiteJay Gardner VP National Sales11 Force of NatureForce of Nature WebsiteEmily Wylie Director of Marketing12 HatcoHatco WebsiteRyan Catarozoli - Director of Key Accounts13 Atoria’s Family BakeryWebsiteInanna Eshoo14 WinstonWinston WebsiteChad Lunsford - Territory Sales Executive15 Sterling ManufacturingSterling WebsiteDavid Krinn - Sales Representative16 American RangeAmerican Range WebsiteNicole O’Rourke - Product and Marketing Manager17 HestanHestan WebsiteBasil Larkin - Sr. VP SalesAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Learn all about GBS Foodservice as we talked about their lines at the National Restaurant Association Show. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Join The Fell Into Food Podcast as Chef Alicia Bell, a plant-based champion from the Humane Society, shares her inspiring journey and practical tips for incorporating more plant-based meals into your cooking routine. Get ready for delicious swaps, exciting industry trends, and a path to a more sustainable lifestyle, all starting with your next bite.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Ever wondered how Stan's Donuts became your favorite breakfast spot? Join us this week on Fell Into Food as we chat with Kim Olson, VP of Operations, about her journey in the food industry and the secrets behind Stan's delicious donuts! We'll also explore the challenges and future of the donut business, all with a sprinkle of inspiration.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Talking all about onion. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week on The Fell Into Food Podcast, Gordon Food Service's Dan Smith shares his restaurant industry journey, emphasizing the value of hands-on experience. We explore GFS's commitment to smooth transitions, flexibility, and the future of food service with technology, modern stores, and sustainability.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The latest Fell Into Food features Enofrigo's customizable wine cabinets designed to boost sales and complement a venue's decor. Director of Sales George Campise discusses their range of options, from high-end to budget-friendly, for any wine list.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Watch and learn this week as Chef Jeff cuts up watermelon, pineapple, mango, avocado, cantaloupe, and pomegranate while Frank discusses various methods of selecting and other interesting facts. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On this weeks episode of Fell Into Food, features Tim Forseth, a commercial kitchen equipment expert. Tim discusses the importance of equipment maintenance and repair for restaurants, and how Smart Care provides a one-stop shop for all these needs, including preventative maintenance programs.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Learn all about the best practices on storing your produce, this week on The Weekly Harveset! Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Upgrade your kitchen with sustainability and safety! Diana Geseking of Restaurant Technologies reveals how their systems reduce waste, prevent fires, and keep your operation running smoothly.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Its peppers palooza Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Join us as we delve into Tillamook Creamery, a farmer-owned dairy co-op rich in history and delicious products. Chef Josh Archibald, their culinary development leader, shares his inspiring journey and Tillamook's dedication to quality and community.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Learn all about the transition in produce from Yuma Arizona to Salinas California. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Frank and I take time to appreciate the boots on the ground out in the fields. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Today's guest Emra Nation, the Director of Innovation at Oregon Fruit, we explored the company's pivotal role as a major fruit supplier for brewing in the United States and gained insights into current food industry trends, emphasizing Generation Alpha's preferences and the surge in popularity of tropical fruits. Covering topics from recipe development challenges to sustainability initiatives, Emra's personal journey added depth to our discussion, providing a rich tapestry of insights into Oregon Fruit's world.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Talking Holy Week in Mexico and Grapes Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Delve into the dynamic world of coffee with Patrick Meyer and Jamie McBain, the masterminds behind a burgeoning coffee empire, as they share insights into Geek Grind's evolution for the gaming community and the launch of Pure Canopy, emphasizing coffee sourced from women growers. From production facility expansions to unconventional coffee experiments, the podcast explores their commitment to diversity, sustainability, and the intriguing process of 'killing, milking, and growing' product lines.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week we are talking tomatoes. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

I had the pleasure of chatting with the remarkable Chef Dustin Selvaggio, a seasoned professional with a diverse culinary background, including being the Director of Innovation at Waring and the Owner/Chief Culinary Guru at Meez Concept. In our conversation, we delved into the dynamic world of kitchen equipment innovations, explored the flavor-altering wonders of the miracle berry, and discussed topics ranging from in-house testing to the evolving culinary landscape post-COVID-19.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this new segment Chef Jeff Fell and Frank Perry discuss the impact of weather on the quality and availability of produce, specifically focusing on leafy greens and strawberries. Frank highlight the challenges faced by farmers due to rain and extreme weather conditions, which can lead to inferior products and shorter shelf life. We provide tips for you the consumers on how to choose the best produce, such as flipping clamshells to check for water and bruising. We also provide alternative fruits with longer shelf life, like apples and pears. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Structural Concepts: Innovation meets customization in fresh food & beverage displays. Their commitment to understanding market trends & evolving tech like self-service options & data-driven insights keeps them ahead of the curve.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode of the podcast, Jason Molburg and Luke Emery from Tractor Beverage discuss their company's mission to provide organic and sustainable beverage options, and the importance of customer service in the beverage industry. We even do a live taste test of a variety of flavors.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Listen in with Matt Cotton the founder of Rooted Food Sales. We discuss everything from industry trade shows, what a food broker is, all the way to.....camel milk?Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week on Fell Into Food, Jeff Fell & Duncan Blowers discuss all about vacuum sealing. We speak about highlights and the popularity of vacuum sealing in Europe and its growing adoption in schools and colleges. Listen all about the GreenVac pans and their use in marinating and tenderizing. Duncan shares insights into the future of vacuum sealing technology and discusses unconventional uses of vacuum sealing, such as in the cannabis industry. He concludes by discussing the launch of a new company, Zayyden, and its upcoming products. In this conversation, Jeff and Duncan discuss various topics including the illegal cannabis trade in the Netherlands, the culinary differences between European and American cuisine, missing European food, finding good fish and chips in Chicago, explaining vacuum packaging to aliens, creating a time capsule, the impact of rugby and tennis on decision making, and the importance of making decisions. Invacus.com Invacusdigital.com Zayyden.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This conversation covers various topics related to the culinary industry, including how the speakers met, burning bridges in the hospitality industry, the concept of 'less is more', culinary preferences across different markets, the rise of plant-based food, the future of culinary fashion, the impact of technology in the culinary industry, the concept of the hoodless kitchen, favorite food in Chicago, and favorite food memory from childhood. In this conversation, Juan discusses the significance of steak sandwiches in his family and how they evoke memories of special occasions. He also shares his thoughts on the future of culinary trends, emphasizing the importance of customization and smaller menus. Juan believes that comfort food is making a comeback and that it provides a sense of familiarity and satisfaction. Lastly, he talks about staying creatively inspired and the fear of not being good enough, which drives him to continuously push boundaries and set an example for his children.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Transitioning from one industry to another requires passion and a willingness to take risks. The COVID-19 pandemic presented challenges for startups, but adaptability and perseverance are key. Freeze-dried and dehydrated fruits and veggies offer a convenient and nutrient-dense option for smoothies. Sustainability and reducing food waste are important considerations for food companies. The plant-based food trend is here to stay, with a focus on clean labels and natural ingredients. Realm energy drink is highly versatile and can be mixed with various liquids to create unique flavors. Realm can be used in a variety of creative applications in the food service industry, such as smoothies, sorbets, and glazes for meat. Entrepreneurs in the food industry should be aware of the need for capital and patience, as well as the importance of building a support system. Advice for those starting a career in the food industry includes building a support system, being upfront about skill gaps, and embracing failure as a learning opportunity.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Weather plays a significant role in the availability and quality of produce. Choosing high-quality growers is crucial for ensuring the best produce. Technology is revolutionizing the industry, from robotic weeding to precision irrigation. Ripening produce on the vine results in better flavor and texture. Efforts to reduce waste and control costs are important for sustainability. Pre-cut produce is becoming increasingly popular due to convenience and labor savings. The market for produce is influenced by factors such as weather, labor shortages, and transportation costs. Brussels sprouts and other underrated fruits and vegetables offer unique flavors and versatility. Unconventional fruits can add unique flavors and variety to meals. Persistence and building relationships are key to success in the food service industry. Entering the produce business can be lucrative, especially with a food service background. The produce industry is dynamic and offers opportunities for growth and innovation.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, Jeff interviews Ryan Babich, a registered dietitian, about his background, leadership journey, and the use of technology in hospital food service. They also discuss the concept of biohacking and personal health, as well as share three tips for better health and nutrition. The conversation concludes with some fun questions about food obsessions, vegetable fights, superfoods, and marshmallow battles.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode, Chef Michael Marsh shares his journey in the food industry, from his early culinary influences to his current role as a corporate chef for Irinox. He discusses the versatility and unique features of the MultiFresh Next unit, which combines blast chilling, freezing, and cooking capabilities. Chef Marsh also highlights common mistakes in using blast chillers and trends in the culinary tech industry. He shares his favorite kitchen equipment and offers useful kitchen tips.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

From dishwashing at nine to whipping up gourmet menus for Unilever, Chef Alvi's journey through the food industry is a masterclass in passion and perseverance. This episode dives into his diverse career, exploring how plant-based trends and innovative kitchen tech are shaping the future of food. Get ready for insights on Unilever's mission to make mealtimes healthier and tastier, plus valuable tips for aspiring chefs – all sprinkled with Chef Alvi's infectious enthusiasm for culinary creations. So tune in and get ready to savor a dish full of inspiration!Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy