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.

Socials

Website: https://www.barrelagedmgmt.com

Linkedin: https://www.linkedin.com/in/seth-alexander-328967a4/

Instagram: @barrelagedmgmt

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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).

Socials

Website: https://elevategrowth.partners

Email: [email protected]

LinkedIn: https://www.linkedin.com/in/pedromrejai

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.

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FellintoFood.com

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 running

We 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.

Socials

Website: https://elevategrowth.partners

Email: [email protected]

LinkedIn: https://www.linkedin.com/in/pedromrejai

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.

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FellintoFood.com

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.

Social

Knife & Spoon (Lifestyle Brand & Consulting): knifenspoon.com

Flavor Bombé (Spice Collaboration): flavorbombe.com

The Chef & Wig Maker: https://www.thechefandthewigmaker.com/

Instagram: @chefedharris

YouTube: Chef Ed Harris

LinkedIn: Ed Harris

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.

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FellintoFood.com

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.com

Cookbook: Vegan Flavors of the World: Part 1 (Available on Amazon ) https://a.co/d/j2ofZVv

Socials

Instagram: 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=pc

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.

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FellintoFood.com

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.

Chapters

00:00 Introduction and Background

02:36 Aha Moments in Sales

05:41 Career Progression and Early Experiences

08:28 The Importance of Integrity in Sales

11:03 Navigating Corporate Politics

13:54 Transition to Alohi and Impossible Foods

16:53 The Challenges of Selling Emerging Brands

19:45 The Dynamics of Employee vs. Consultant Perspectives

22:43 The Freedom of Entrepreneurship

27:49 The Rise and Fall of Plant-Based Brands

34:48 Transitioning to Consultancy: A New Path

41:36 Navigating Client Relationships and Networking

48:11 Guiding Emerging Brands: Where to Start

53:45 Consumer Trends and the Future of Food

Website: https://elohi.us

Elohi LInkedIn: https://www.linkedin.com/company/elohi-strategic-advisors

Elohi Facebook: https://www.facebook.com/elohistrategicadvisors

Elohi Instagram: https://www.instagram.com/elohi.us/

Elohi X: https://x.com/elohiofficial

LinkedIn: 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.

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Follow Jeff:

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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 Blaser

Founder, Chief Creative Officer

Melissa 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 Roth

Head of Design

Noelle 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.com

Instagram @wearegoverness ? https://www.instagram.com/wearegoverness

Melissa  Blaser Email ? [email protected]

Noelle Roth Email ? [email protected]

Brand 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.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.

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Follow Jeff:

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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 Sharpe

Topics 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 LinkedIn

https://www.linkedin.com/in/aaronsharpe/

? Testo Website

https://www.testo.com/en-US/

? Testo 270 Fryer Oil Tester

https://www.testo.com/en-US/testo-270/p/0563-2700

? Testo Saveris Food Safety System

https://www.testo.com/en-US/products/saveris-food-safety

? Aaron?s Side Hustle (Bakery IG)

https://www.instagram.com/twindelightbakery

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.

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Follow Jeff:

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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 Rameking

Topics 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 yourself

Rameking https://rameking.com

Rameking on Instagram https://www.instagram.com/ramekingdom

Michael Smith on LinkedIn https://www.linkedin.com/in/michael-smith-5a52a938/

00:00 ? Kicking off with grit, grind, and trade show chaos

01:10 ? Mike?s start in hospitality & why the bar lifestyle lost its shine

03:30 ? The leap to cooking: 50% pay cut, 100% inspiration

05:45 ? The walk-in cooler epiphany that led to Rameking

08:00 ? Learning by asking: Mentorship in the kitchen

10:30 ? Becoming a banquet chef and rising to exec

12:00 ? Managing 800 employees at OSU football games

17:00 ? Leadership styles in stadiums vs. restaurants

22:00 ? Learning public speaking by fire (literally)

27:00 ? Burnout, meditation, and why boredom is worse than pressure

30:00 ? What a 23-year product journey really looks like

37:30 ? The moment Mike knew it worked: NRA Show 2023

41:00 ? Advice for inventors solving problems in foodservice

47:30 ? What?s next? Mike?s new idea for automating portion filling

50:00 ? Building the Global Nova Group to help others succeed

54:00 ? Where to find Mike and how to connect

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.

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Follow Jeff:

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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 & Resources

Jeanne?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 Board

00:00 ? 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 Jeanne

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.

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Follow Jeff:

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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 Desplechin

Official Website: https://www.cheffranck.com

Preorder the Book Relentless Growth (Signed Hardcover): https://www.cheffranck.com

nstagram: https://www.instagram.com/franckdesplechin

LinkedIn: https://www.linkedin.com/in/franckdesplechin

Chapters

00:00 Introduction and Background of Chef Franck Desplechin

02:56 The Concept of Relentless Growth

05:36 Family Meals and Their Impact on Leadership

08:33 Learning from Failures and Setbacks

11:10 The Journey into Coaching and Incrementum

22:47 Embracing Entrepreneurship

23:08 The Importance of Mentorship

25:08 Chasing Growth, Not Money

26:23 The Journey of Writing a Book

29:51 Recognizing Growth vs. Burnout

33:08 Daily Reflection and Personal Growth

35:19 The Legacy of Parenthood

38:14 Leadership as a Trilogy

40:25 Plating Relentless Growth

42:16 Future Aspirations and Legacy

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 

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Follow Jeff:

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Linkedin: linkedin.com/company/fell-into-food

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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.com

AlphaMated Instagram - https://www.instagram.com/alphamated

Evan Duignan LinkedIn - https://www.linkedin.com/in/evan-duignan-125975b6

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:

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Linkedin: linkedin.com/company/fell-into-food

Instagram: http://instagram.com/fell_into_food

Facebook: https://facebook.com/fellintofood

FellintoFood.com

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 Nation

Company: Oregon Fruit Products

Email: [email protected]

LinkedIn: https://www.linkedin.com/in/emranation/

Chapters

00:00 Introduction and Background

00:56 The Beverage Boom

04:45 Changing Attitudes Towards Alcohol

10:03 The Rise of Mocktails

11:34 Complexity in Beverages

14:20 Hot Beverage Trends

17:28 The Dirty Soda Phenomenon

20:37 Boba and Textured Drinks

27:19 Oregon Fruit's New Launch

31:00 Future Beverage Trends

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.

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Apple Podcast - https://apple.co/41RoTm4

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Follow Jeff:

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Linkedin: linkedin.com/company/fell-into-food

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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.

Guest

Dustin 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_konceptz

If 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.

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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.

Guest

Dustin 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_konceptz

If 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.

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?FellintoFood.com?

Guest:

Shane Lee ? Founder of Dharma Food Group | Food Systems Innovator | MAP Packaging Expert

From 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.com

Christian Food Ministry ? https://christianfoodministry.com

Ilpra Packaging Equipment ? https://www.ilpra.com/en

White Oak Pastures ? https://whiteoakpastures.com

Joel Salatin ? Polyface Farms ? https://www.polyfacefarms.com

NutriCoster Software ? https://nutricoster.com

Chapters

00:00 Introduction and Personal Background

03:40 Transitioning from Restaurant to Food Industry

07:57 Understanding Food Production and Technology

12:38 Exploring Modified Atmosphere Packaging (MAP) and Vacuum Skin Packaging (VSP)

20:27 The Future of Fresh Food Production

25:21 Sustainable Agriculture Practices

31:33 The Mission Behind Dharma Food Group

35:24 R&D Process for Tailored Meals

43:20 Connecting with the Community and Resources

If 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.

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?FellintoFood.com?

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 Expert

Chapters

00:00 From West Texas to Culinary Arts

08:31 The Science of Cooking and Chemical Engineering

17:07 Mushroom Farming Journey

27:08 Fable: Revolutionizing Plant-Based Proteins

33:41 Reimagining Mushrooms as Protein Alternatives

35:58 The Science of Dry Aging and Cooking Techniques

48:18 Challenges in the U.S. Market for Mushrooms

59:04 Culinary Innovations and Future of Mushrooms

Resources & Mentions:

Fable Food Co: https://fablefood.co

Jim on Instagram: @jimboilsmushrooms

On Food and Cooking by Harold McGee

Chef Bruce Auden ? Biga on the Banks

Fungatarian Movement: @thefungatarian

If 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.

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?FellintoFood.com?

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 Mattoch

VP 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.

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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 Alvarado

Executive Chef at Cafe 353, River North

Instagram: @lionomotron

Recipe: 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 lime

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.

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Follow Jeff:

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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.com

Free Masterclass: self-hospitality.com

Follow Mike: @MikeMesseroff

Mentioned 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.

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Follow Jeff:

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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=en

Facebook: https://www.facebook.com/frank.lucas.9693001/

TikTok: https://www.tiktok.com/discover/tommy-the-mushroom-man

YouTube: https://www.youtube.com/channel/UCjZEN0AsQIClgj8jgj2n_Xw/about

Windy City Mushroom Website https://windycitymushroom.com/

Socials

Facebook 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.

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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.

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FellintoFood.com

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/Grilliciouswipes

TikTok: https://www.tiktok.com/@grilliciouswipes

Follow Jeff:

YouTube:  https://youtube.com/@FellIntoFood

Linkedin: linkedin.com/company/fell-into-food

Instagram: http://instagram.com/fell_into_food

Facebook: https://facebook.com/fellintofood

FellintoFood.com

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 Duess

6seedsconsulting.com

LInkedIn - 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.

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Follow Jeff:

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FellintoFood.com

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 Website

Fell Into Food

YouTube:  https://youtube.com/@FellIntoFood

Linkedin: linkedin.com/company/fell-into-food

Instagram: http://instagram.com/fell_into_food

Facebook: https://facebook.com/fellintofood

FellintoFood.com

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.com

LinkedIn

Facebook

X

Instagram

TikTok

https://oventionovens.com/

Follow Jeff:

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Linkedin: linkedin.com/company/fell-into-food

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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/

Socials

Facebook https://www.facebook.com/windycitymushroom/

Instagram https://www.instagram.com/windycitymushroom/

LinkedIn https://www.linkedin.com/company/windy-city-mushroom/

Fell Into Food

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Linkedin: linkedin.com/company/fell-into-food

Instagram: http://instagram.com/fell_into_food

Facebook: https://facebook.com/fellintofood

FellintoFood.com

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 Farms

Website

Instagram

Facebook

X

LinkedIn

Follow Jeff:

YouTube:  

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FellintoFood.com

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.org

ACFchicagochefs.org

Follow Jeff:

YouTube:  https://youtube.com/@FellIntoFood

Linkedin: linkedin.com/company/fell-into-food

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FellintoFood.com

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/

Socials

Facebook https://www.facebook.com/windycitymushroom/

Instagram https://www.instagram.com/windycitymushroom/

LinkedIn https://www.linkedin.com/company/windy-city-mushroom/

Recipes

Fungitarian Ragu

Ingredients:

1# Rigatoni

1 Pouch Fungitarian Marinara

Directions:

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 mushroom

2 Tbsp Worcestershire sauce

2 Tbsp Avocado Oil

To Tast Salt and Pepper

Directions: 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 Nuggets

Ingredients:

1 head Lion?s Mane mushroom

3 Eggs (beaten)

2 Cups Italian seasoned breadcrumbs

Avocado 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.

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 Socials

Facebook

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X

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Youtube

Big Train Instagram

DaVinci Gourmet Instagram

Jeremy Caimens LinkedIn

Follow Fell Into Food/Jeff Fell

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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.com

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 Website

Check out interviews from the following companies at this years National Restaurant Show.

1 Ovention

Ovention Website Joe Arvin

2 Pitaya Foods

Pitaya Website Jason Mosley Sr. VP of Sales North America Chuck Casano - CEO/Founder

3 Irinox

Irinox Website Chef George Cruz Chef Fernando Cardona

4 Oregon Fruit

Oregon Fruit Website  Emra Nation

5 Just Baked

Just Baked Website Manny Araujo Vice President of On-Site Foodservice

6 Meatico

Meatico Website Steve Safron

7 Unox

Unox Website Sebastian Heil Market Development Specialist - Western Region

8 Zero Acre

Zero Acre Website Jeff Nobbs CEO & Co-Founder

9 Broaster

Broaster Website Andrew Milenkovski Business Development Manager

10 Citrus America

Citurs America Website Jay Gardner VP National Sales

11 Force of Nature

Force of Nature Website Emily Wylie Director of Marketing

12 Hatco

Hatco Website Ryan Catarozoli - Director of Key Accounts

13 Atoria?s Family Bakery

Website Inanna Eshoo

14 Winston

Winston Website Chad Lunsford - Territory Sales Executive

15 Sterling Manufacturing

Sterling Website David Krinn - Sales Representative

16 American Range

American Range Website Nicole O?Rourke - Product and Marketing Manager

17 Hestan

Hestan Website Basil Larkin - Sr. VP Sales

Learn all about GBS Foodservice as we talked about their lines at the National Restaurant Association Show.

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.

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.

Talking all about onion.

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.

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.

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.

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.

Learn all about the best practices on storing your produce, this week on The Weekly Harveset!

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.

Its peppers palooza

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.

Learn all about the transition in produce from Yuma Arizona to Salinas California.

Frank and I take time to appreciate the boots on the ground out in the fields.

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.

Talking Holy Week in Mexico and Grapes