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2026-08-24
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Jeff Tonidandel & Jamie Brown Making Charlotte the ?City of Hospitality?

Jeff Tonidandel and Jamie Brown are the husband-and-wife owners of the Tonidandel-Brown Restaurant Group (TBRG) in Charlotte, NC ? six restaurants (Supperland, Haberdish, Ever Andalo, Growlers Pourhouse, Leluia Hall, Olivelli Deli), three of them Michelin Guide American South recommended. They co-host the podcast Jeff and Jamie Feed and the national PBS series Fork & Hammer, recently nominated for a Daytime Emmy in Outstanding Culinary/Cultural Series. Jamie's first book, Eleven Tables: A Wild Ride Through Food, Failure, and Figuring It Out, is out now.

Jeff Tonidandel and Jamie Brown left corporate jobs at the peak of the economy, backpacked across Europe and Asia for eight months with paper maps and a burner phone, and came home to the 2008 recession with an idea and no restaurant experience. They found their first space in Charlotte's NoDa neighborhood because of a pink slip taped to the door ? an unpaid gas bill. That eleven-table crepe shop is now Tonidandel-Brown Restaurant Group: six concepts, three of them Michelin Guide American South recommended, a national PBS series (Fork & Hammer, just nominated for a Daytime Emmy), a weekly podcast, and Jamie's first book.

In this conversation, Jeff and Jamie talk about why Jeff is campaigning to brand Charlotte the "City of Hospitality," what the city's food scene was already doing right before Michelin ever showed up, and what it actually takes to turn a 100-year-old church into a working restaurant kitchen. They get honest about the harder calls too ? closing a thirteen-year, still-profitable restaurant to become Ever Andalo, and retiring their doughnut shop after one too many equipment failures. Plus: running a 330-person team across six kitchens, two shows, and three kids, and what's next ? dry-aged fish, a new commissary, and hotel projects on the horizon for 2029.

Website: tonidandel-brown.com

Podcast: Jeff and Jamie Feed

PBS series: Fork & Hammer

Book: Eleven Tables ? Amazon / Barnes & Noble

Restaurants:

Supperland

Haberdish

Ever Andalo

Growlers

Pourhouse

Leluia Hall

Olivelli Deli

Wyatt's Superfine (coming soon)

Chapters

0:00 Welcome, Jeff & Jamie

1:01 The one thing they want listeners to take away

2:29 Why Jeff is campaigning for Charlotte as the "City of Hospitality"

5:03 Transplants, small-city warmth, and Bible Belt hospitality

7:48 What Charlotte's food scene was already doing right before Michelin arrived

10:02 Charlotte as a culinary crossroads ? and the 200-farm network behind it

12:07 Turning churches, a clothing store, and a general store into restaurants

14:25 Supperland's 14-foot fire grill, and blending old-school with tech

17:30 Why they closed a profitable restaurant to become Ever Andalo

20:22 The 82-square-foot doughnut shop that broke one too many times

23:02 The eight-month backpacking trip ? and the pink slip that found their first space

27:05 Where the entrepreneurial fortitude actually came from

29:15 Jamie's six years working a day job to fund the dream

32:56 Running six restaurants, two shows, and three kids with a 330-person team

36:26 How Fork & Hammer landed on PBS ? and just picked up a Daytime Emmy nomination

42:08 Jamie's book, Eleven Tables

43:58 What's next: dry-aged fish, a new commissary, and 2029 hotel plans

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2026-08-17
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Matthew Cutolo: Gargiulo?s & The Last Cannoli Recipe

Matthew Cutolo is the Executive Pastry Chef and third-generation chef at Gargiulo's Restaurant, a Coney Island institution since 1907. He helps oversee both front and back of house, preserving rare Italian-American dishes seldom found elsewhere. A sought-after culinary voice, Cutolo has been featured on the Today Show, CBS's The Dish, The New York Times, NBC New York, PIX11, and Fox's Good Day NY. Beyond the kitchen, he creates content championing classic Italian traditions and is now building his own digital platform dedicated to his culinary philosophy, signature recipes, and entrepreneurial ventures, establishing himself as a culinary entrepreneur for the next generation of food lovers.

Chef Matthew Cutolo was halfway through an accounting degree when his uncle called and asked one question ? you coming to work when you're done? That was it. No speech, no pitch. He's been in the kitchen at Gargiulo's ever since, third generation now, running a Coney Island restaurant his family's had since 1965 in a building that's been slinging Italian food since 1907. A hundred and nineteen years in one spot.

I've had guys work under me for years before I'd actually show them anything real ? call it selfish, call it survival, but you learn fast who wants to be great and who just wants the paycheck. Matthew's version of that is a guy named Mike the Bake, forty years as Gargiulo's pastry chef, the only man alive who ever had the cannoli recipe. He didn't just hand it to Matthew. Months of watching, no bowl, no measuring, nothing written down ? and there's a theory on why Mike kept walking away mid-recipe for years that's got nothing to do with baking. It's about figuring out who's serious and who's just talking.

Socials

Website Instagram @Matthewcutolo

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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CHAPTERS / TIMESTAMPS

Timestamps pulled from raw transcript paragraph-start markers ? confirm exact in/out points against the edited cut before publishing.

00:00 ? Cold open: a family business, a phone call, and the third generation who said yes

01:25 ? Mike the Bake ? the pastry chef who trained Matthew for over 40 years

06:28 ? Was disappearing mid-recipe actually a test of whether Matthew really wanted it

08:57 ? The pressure of running solo, and why no two written versions of the same recipe matched

12:16 ? The phone call from Uncle Louie that pulled him out of an accounting degree

16:23 ? Working with family ? who wins the argument when the food's on the line

17:50 ? Staying true to tradition while everyone else chases what's viral

20:28 ? From an internship on The Chew to his first solo TV hit

27:22 ? Jarring the sauce, shipping nationwide, and the real math on freight cost

29:17 ? The Gargiulo wine on the way, and why he keeps building past the restaurant

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2026-07-27
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Rameking / The GlobalNova Growth | Michael Smith

I had Michael Smith back on the podcast this week ? round two with the guy behind Rameking, the only pre-filled portion cup dispenser out there, still running the whole operation with one other person out of Ohio. And yes, that jingle is still stuck in my head. It plays at the end of this episode too. You've been warned.

This episode is less about the product and more about what happens once you actually start posting. Michael went from 200 followers to a video sitting at three million views ? no music, no editing, nothing polished about it, and the same thing that made people mad about it is the reason it worked. We get into that, and then into the real meat of the conversation: a private group he built called Global Nova, forty-some business owners trading warm introductions instead of competing for the same cold leads. No dues, no catch. Sounds like a nice idea in theory until you realize it's actually working for him.

Somewhere in the middle of all that we also cover why the standard sauce cup isn't cutting it anymore ? blame the chicken tender for that one ? and the one-word email trick that actually gets telemarketers to leave you alone. That's how these conversations go with Michael.

If you're trying to figure out what to actually do with the people already watching you, or you just want that Rameking song stuck in your head for the rest of the week ? this one's for you.

Michael Smith / Rameking: rameking.com ? available through US Foods, Sysco, and Amazon.

LinkedIn: Rameking / Michael Smith

Instagram @ramekingdom

Facebook @therameking

TikTok @ramekingdom

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CHAPTERS / TIMESTAMPS

00:00 ? Welcome back Michael Smith, and the jingle nobody can get out of their head

01:00 ? What Rameking is, and the new 3.5?4oz cup coming because of chicken tender culture

02:59 ? Rebuilding social media from 200 followers, and switching to an educational content style

05:20 ? Recording 30?60 fifteen-second videos in a day, and the jingle sign-off on every one

06:33 ? The Robopost CSV trick for scheduling a week of posts at once

09:45 ? The raw, no-music TikTok video that hit 3 million views

13:25 ? Why he built Global Nova instead of just growing a following

21:22 ? What surprised him most about who joined ? a Bar Rescue celebrity chef and Dart Containers

26:46 ? Warm intros vs. cold outreach, and the trick to get telemarketers to actually leave you alone

29:03 ? Audience vs. community vs. support group ? the real difference

RESOURCES MENTIONED

Rameking (rameking.com) ? portion cup dispenser, available through US Foods, Sysco, and Amazon

Robopost ? social media scheduling app Michael uses to batch content, including CSV bulk uploads

Global Nova Group ? private LinkedIn networking group Michael founded, ~42 members, free to join

George / Grill Advantage ? mentor who helped shape Michael's educational content style

Brian Duffy ? celebrity chef (Bar Rescue), Global Nova member

Dart Containers ? sustainability lead is a Global Nova member

Levy Restaurants ? Michael's former employer (GM, Ohio State) ? kept as a warm-intro resource for the group

Episode Art

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2026-07-13
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Oryx Desert Salt / Hydration From Ancient Underground Lake | Samantha Skyring

Samantha Skyring is the founder and CEO of Oryx Desert Salt, a mineral-rich salt sourced from an ancient underground lake beneath Africa's Kalahari Desert ? now stocked by Whole Foods and Woolworths, served in more than 3,500 restaurants, and supplied to JetBlue Airlines. We get into desert salt versus sea salt, the sodium and hydration science most people get backwards, and what's actually sitting in the "natural" sea salt in your pantry.

This one starts with Samantha walking 75 miles across the Skeleton Coast in Namibia in her twenties ? the trip that put her face-to-face with the oryx antelope the brand is named after ? and gets a lot more intense from there. Fifteen years ago, with a toddler to care for and no guarantee any of it would sell, she sold her house, bought 34 tonnes of desert salt, stored it in a garage unit, and started bottling it herself at her dining room table. That's how Oryx Desert Salt began. She'll also tell you, on tape, that table salt was invented as an industrial product around 1910 for paint and textiles, and that the chemicals added to make it "flow freely" are still in the shaker on your table today.

We cover what's actually harvested out of the ocean when a bag says "sea salt" ? plastics, sewage, and in some cases radioactive waste from decades-old ocean dumping. Samantha walks through why sodium and hydration are more connected than most people realize, why she thinks "salt is bad for you" might be one of the more persistent food myths out there, and how she landed a national Whole Foods listing off three cold emails to a category buyer. We also get into the plastic-free, ceramic-mechanism grinder that kept over 894,500 plastic grinders out of landfill in 2024 alone.

Website: https://oryxdesertsalt.com/

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

Instagram: https://www.instagram.com/oryxdesertsalt/?hl=en

Youtube: https://www.youtube.com/@oryxdesertsalt4081

Oryx Desert Salt can be found at

Amazon

Whole Foods

Direct on website

CHAPTERS / TIMESTAMPS

00:00 ? Cold open: the five-month desert journey that started it all

01:18 ? What Oryx Desert Salt is, and why an antelope is the logo

05:42 ? She sold her house to buy 34 tons of desert salt

06:25 ? Inside the Kalahari salt pan: 55 million tons, bigger than Texas

10:00 ? What's actually in your sea salt (plastics, sewage, radioactive waste)

12:27 ? Table salt's origin story: an industrial product from 1910

17:15 ? "Salt is bad for you" ? dismantling the biggest nutrition myth on the planet

26:26 ? How she landed a national Whole Foods listing with three emails

32:15 ? Getting on JetBlue and Amtrak

37:12 ? The "tequila fist" taste test and what chefs are saying

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2026-07-06
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Chris Valdes: The Chef Storyteller / BAM / Smell?O-Vision

Chris Valdes is a Miami-based chef and TV personality best known for Food Network Star, who's spent the last eleven years building a media career out of catering, storytelling, and refusing to let anyone else write his story for him.

This one didn't feel like a normal chef interview. We got into what it actually takes to build a brand before you have a team, how much of yourself you let a producer or a platform write for you versus protecting your own voice, and where AI actually earns a place in a professional kitchen instead of just taking over. Chris talks about grit in a way that doesn't feel like a quote on a slide ? it's lived in.

We also ended up in Miami's Latin fusion food scene, the right way to cook a pot of black beans, and somehow my own Father's Day cookout. That's how these conversations go.

Connect

Website

Instagram

Youtube

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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4. CHAPTERS / TIMESTAMPS

Timestamps pulled from the final edited transcript (with intro narration) ? these supersede the earlier raw-recording chapter list.

00:00 ? Cold open: how Chris built a media brand on purpose

04:17 ? Starting a catering company at 19 ? the -$267 first event

08:06 ? Staying authentic vs. playing a character on TV

11:31 ? When cooking turned into storytelling (the Le Cordon Bleu essay & Emeril's "BAM")

15:54 ? Why people actually connect with his content

23:20 ? Jeff's own jump from corporate to entrepreneur

26:23 ? The bride who almost didn't hire him ? and 11 years of loyalty since

32:12 ? Miami's Latin fusion food scene + the black beans recipe

42:13 ? AI, tech, and what's actually changing in food media

53:22 ? What's next: the next chapter as a storyteller

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2026-06-29
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The Nomad Cook / The Culinary Art of Cannabis / Life Beyond The Pop-Ups | Travis Peterson

Travis Petersen is the chef and founder behind Nomad Cook, a culinary cannabis brand that's hosted more than 1,200 cannabis-infused pop-up dinners in 117 cities across 37 states, and the person who helped the American Culinary Federation build its first cannabis chef certification course. He got his start on MasterChef at 31, years into a sales career in oil and gas ? and built everything else from there.

He bombed his tacos and got eliminated in the second episode, three minutes of total airtime. Ten days later, a recession hit his oil and gas company and he got laid off with a year's severance. That accident of timing is the entire reason Nomad Cook exists. He calls it the stars aligning; it's also just a guy who decided to spend a free year finding out if he could actually cook.

We get into how a newspaper photo of a sold-out cannabis dinner sent him into his own backyard for his first pop-up, and how that snowballed into touring 20 days a month with 500 pounds of gear and a sous chef in tow. He breaks down what terpenes actually are ? sativa and indica only describe how the plant grows, not how it makes you feel.

He's also walking away from the touring life at the height of it. His last public Nomad Cook pop-up dinner is September 5th in Miami, and after that he's moving Nomad Cook into education only while he starts a new venture helping small businesses with AI automation.

Social

Instagram: the_nomadcook

Website: https://www.thenomadcook.com/

ACF Cannabis Course

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CHAPTERS / TIMESTAMPS

00:00 ? Intro: Travis Petersen, the Nomad Cook

02:24 ? The first backyard pop-up

04:48 ? From oil and gas to MasterChef

09:54 ? Writing the cookbook, building the ACF certification

15:02 ? What a cannabis dinner actually is

19:05 ? Terpenes, the entourage effect, and the mango trick

23:20 ? Inside the dosing system

27:49 ? Why the touring life is ending

33:25 ? The Paris takeover surprise

51:23 ? What's next: education and AI

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2026-06-22
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P!ing / The Robot Coffee Drive Thru Disrupting the $50B Business | Rob Whitten & Jane Lo

Rob Whitten and Jane Lo are the co-founders and co-CEOs of p!ng ? a robotics-powered coffee company building 120-square-foot autonomous pods that take your order before you arrive and hand you a finished drink in under 30 seconds, with no one behind the window. Rob is a West Point graduate and former robotics leader at Amazon and iRobot. Jane is a brand strategist and Booth MBA who spent her career inside customer experience at Forrester and SharkNinja. Together, they're going after the $50 billion coffee industry with an idea that sounds like science fiction until you realize how much of the modern drive-thru is broken.

They didn't start with the robot. Rob ran a food truck first ? flipping eggs on two four-foot griddles ? just to learn the food business from the inside before he ever touched automation. And in the early pilot, when customers pulled up to what looked like a fully automated pod, Rob and Jane were behind a curtain inside, making the drinks by hand, Wizard-of-Oz style, just to prove people would actually want this. The twist? When customers found out there was a person inside, they were disappointed. They wanted the magic to be real.

That tension ? building real automation without losing the human side of hospitality ? runs through the whole conversation. We get into how p!ng's "sensor-augmented geofencing" actually identifies which car you're sitting in before you reach the window (your phone is doing more work than you think), why they chose Cometeer flash-frozen coffee extract over brewing on-site, how a fifty-plus-ingredient menu gets built around what robots can actually do well, and what their Robotics-as-a-Service franchise model looks like for someone who wants to own a pod without ever having to learn robotics.

P!ing - Where to find

Website ? pingthru.com

TikTok ? @pingthru

Facebook ? facebook.com/pingthrucoffee

LinkedIn (company) ? linkedin.com/company/pingthru

YouTube ? youtube.com/@pingthru

Instagram ? @pingthrucoffee

Jane Lo ? linkedin.com/in/jane-lo-ping

Rob Whitten ? linkedin.com/in/rob-whitten-pingthru

Wefunder ? wefunder.com/ping

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

https://hospitalitychain.com/

CHAPTERS / TIMESTAMPS

00:10 ? Intro: Rob Whitten & Jane Lo, p!ng

01:28 ? Origin story: food trucks, robot armies, and how p!ng came together

09:50 ? Hand-building the first pod in a driveway

13:02 ? "The guy in the box" ? why customers wanted the magic to be real

14:49 ? Restocking and the hub-and-spoke model

18:02 ? Sensor-augmented geofencing explained

22:19 ? Why p!ng uses Cometeer flash-frozen coffee

26:14 ? Building a 50-ingredient menu a robot can run

30:23 ? Robotics-as-a-Service: the franchise model

38:21 ? What's next: 24/7 pods, WeFunder, no-tip pricing

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2026-06-15
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The Freight Behind Your Food / Global Supply Chains | Ian Sutherland

Ian Sutherland is the co-founder of World Freight Direct ? a dedicated industry platform for global freight and logistics ? and brings 55 years of combined freight experience to the table with his wife and co-founder Kath. He was back on Fell Into Food this week to talk about the thing that makes everything in your restaurant, your kitchen, and your supply chain actually move: global freight.

Most people in food think about supply chains when something goes wrong. A delivery doesn't show up. A price spikes overnight. A product disappears from the shelf. Ian has spent thirty years watching what happens before that ? and in this conversation, we got into it from the ground up.

We covered how international freight actually works: the four modes of transport, what a bill of lading is and why it matters, how a freight forwarder functions as the connective tissue between a seller in Australia and a buyer in Chicago, and what's physically happening inside a container when equipment travels across an ocean to land at your booth at the National Restaurant Show. I walked through his own experience unloading overseas freight for the first time this year ? and yes, it looks nothing like what you'd expect.

Then things got interesting. We talked fertilizer. Not the bag you buy at a garden center ? the bulk-shipped global commodity that Ukraine, Russia, the U.S., Canada, and China all export, and that the world's food bowl cannot function without. Ian broke down why ammonium nitrate that grows your crops is the same compound that leveled the port of Beirut in 2020 ? one of the largest non-nuclear explosions in modern history. The connection between what's in your soil, what's in your food, and what can happen when it's handled wrong is something most people in the industry have never thought about.

We also got into World Freight Direct ? the platform Ian and Kath have been building and rebuilding for eighteen years. It's a vertical industry platform that connects freight forwarders, customs agents, 3PLs, shipping lines, and specialty food and beverage companies in one place. Ian explains how it integrates with Hospitality Chain (Episode 58) so that the two industries that can't exist without each other can finally find each other on one platform. And we closed on AI, automation, the death of email, and why neither Ian nor Jeff think the relationship part of this business is going anywhere.

Find Ian

https://worldfreightdirect.com/

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

CHAPTERS / TIME00:10 ? Intro: Ian Sutherland returns ? World Freight Direct and 30 years in freight

01:04 ? Ian's background: wife got him in, marine roots, 55 years combined with co-founder Kath

05:34 ? How international freight works: 4 modes of transport, bill of lading, freight forwarders

10:12 ? Unloading a container: what's actually inside and why it looks nothing like you'd expect

12:17 ? Fertilizer: what it's made of and why the global food supply depends on it

14:44 ? The Beirut port explosion: 2,500 tons of ammonium nitrate and what it did

18:06 ? The pandemic in Melbourne: most locked down city in the world, 268 days

24:37 ? The stat: freight + hospitality = over 20% of the global workforce

26:18 ? World Freight Direct: 18 years to build, rebuilt 4 times, why vertical platforms matter now

37:42 ? AI agents in freight: how automation will close deals faster than any email ever could

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2026-06-08
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Taste Events / Tong Talks / It?s Not Speed Dating | Ethan Kjesbo & Cass Burson

I've known Ethan and Cass for a while now, and every time I'm around them I walk away thinking the same thing ? these guys just get it. Not just the event business, but the people side of this industry. That's what Taste Events is built on.

They co-founded a curated B2B food service event company that takes everything broken about the trade show model and fixes it. We're talking 150?200 people, chain operators and suppliers who actually belong in the room together, and one-on-one meetings built around an intelligence dossier pulled from real conversations ? not a generic booth pitch. The whole thing is designed so that when you sit down, it matters.

We talked about how they built it, what made them realize "anti-trade show" was the wrong framing, and how they're keeping events fresh without losing what makes them special. We also got into NRA ? what's trending on the floor (clean label is in, meat analogs are fading), how they work the show, and what actually gets done at Portillo's at midnight.

Oh, and somewhere in there Ethan ate sardines on the show floor to start a conversation. Worked like a charm. He also runs a tin fish review account on TikTok called Tinnies with the Boys. I have no notes on that ? just go follow it.

Find Taste Events:

LinkedIn: @TasteEventsInstagram: @TasteEventsWebsite: thetasteevents.com

Timestamps

[00:00] Cold open ? Nutter Butter on TikTok is an acid trip

[01:17] How Ethan and Cass got pulled deeper into food service

[03:25] What a Taste Event actually is ? the model explained

[08:09] The intelligence dossier and why it's not speed dating

[09:21] The extracurriculars ? Taste Tour, dinners, and where the real magic happens

[14:37] NRA reflections ? Year 2, Portillo's at midnight, and trends on the floor

[21:36] Tong Talks origin story ? Hannah Lopez, a mic, and a pair of tongs

[24:20] Good people, good times, good business ? and how you protect that as you grow

[29:26] Advice for anyone at a crossroads: if it makes you nervous, lean in

[35:48] Next event info + where to find them

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2026-06-01
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STEVE MCHUGH: CURED / THE SCIENCE OF CURING, AGING & MOLD

Chef Steve McHugh is a six-time James Beard Award finalist, the author of Cured, and the founder of the celebrated San Antonio charcuterie restaurant of the same name ? a 12-year run built entirely around preservation, dry aging, fermentation, and the science of what happens when you take time seriously with meat.

Steve grew up on a Wisconsin dairy farm, trained at the CIA, and cut his teeth in John Besh's kitchens in New Orleans before a lymphoma diagnosis stopped him mid-career. He finished treatment, moved to Texas, and opened Cured at the Pearl Brewery ? a restaurant centered on whole-animal butchery, handmade charcuterie, and a custom aging case that eventually became one of the most interesting preservation programs in the country.

In this conversation, we get into the real science behind curing and dry aging: what 60/60/60 actually means and when it doesn't apply, the difference between EQ curing and salt box method, why water is the enemy of every preservation technique, and how mold ? the right mold ? is the thing that keeps your case healthy and your flavors complex. Steve talks about how COVID wiped out twelve years of charcuterie inventory in three months, and how his wife's idea to fill the empty case with dry-aged beef turned into a second revenue engine. We also go deep on fish dry aging, wet aging, rapid aging claims, and one of my favorite moments in recent podcast memory: Steve debunking the "uncured bacon" label at the grocery store. Spoiler ? they're curing it with celery. They're just not telling you.

If you're a chef trying to understand preservation, an operator thinking about a dry aging program, or just someone who wants to know what's actually in that pack of bacon be sure to listen all the way through.

Steve McHugh: Instagram / Twitter / Facebook: @ChefSteveMcHugh

Book: Cured ? available anywhere books are sold

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

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

CHAPTERS / TIMESTAMPS

00:00 ? Introduction01:17 ? Farm life, work ethic & finding the kitchen07:26 ? CIA, New Orleans & John Besh09:43 ? Lymphoma, recovery & opening Cured15:08 ? Curing vs. dry aging: the science explained22:05 ? How COVID created an accidental dry aging program29:03 ? Mold: why it's your best employee43:05 ? Dry aging fish48:01 ? Uncured bacon: the truth52:01 ? Life after Cured & what's next

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2026-05-25
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CHERIE CALBOM:THE JUICE LADY ON WHAT IS MAKING US SICK

Cherie Calbom ? known as The Juice Lady ? holds a Master of Science in Nutrition, has authored 36 books with over 3.5 million copies sold, and has spent decades studying the connection between what we eat and how we feel. Her latest book, The Truth About Seed Oils, digs into how "heart-healthy" vegetable oils became the default in the American kitchen ? and what that's quietly done to our health.

The story of seed oils doesn't start in a kitchen. It starts with cotton waste rotting in piles at the turn of the 20th century. A dark, smelly oil originally used to lubricate machinery was refined, deodorized, bleached, and rebranded as a modern American cooking staple. World War II did the rest ? when ships carrying coconut oil couldn't get through the waters, seed oil manufacturers filled the gap, hired cookbook authors, lobbied hard, and told home cooks this was the healthier, more modern choice. Heart disease went up anyway. It's still the number one killer.

In this episode, Cherie breaks down the lipid hypothesis, the influence of Ancel Keys, what actually happens inside a seed oil refinery (hexane, bleaching agents, degumming ? not pretty), why the omega-6 to omega-3 imbalance is driving chronic inflammation, and what the research shows about seed oils' connection to anxiety, depression, and aggression. She also fields the strongest counter-argument ? a 2025 JAMA study suggesting people with the highest seed oil intake were 16% less likely to die ? and explains why she's skeptical.

And then there's her own story. In her 20s, Cherie was bedridden with chronic fatigue syndrome and fibromyalgia ? sleeping 12 hours a day, waking up exhausted, unable to walk around the block. She couldn't work. She moved back home. Five days into a juice fast, her body expelled a tumor the size of a golf ball, blood vessels attached. Three months later, she woke up feeling like someone gave her a new body in the middle of the night. That experience sent her back to school to get her master's degree so she could be a credible voice for everyone else trying to find their way out.

Socials:

Cherie Calbom, M.S. ? The Juice Lady Website: www.juiceladyinfo.com

Instagram: @juiceladycherie

X (Twitter): @JuiceLadyCherie

TikTok: @juiceladycherie

YouTube Shorts: TheJuiceLadyCherie

LinkedIn: Cherie Calbom Book: The Truth About Seed Oils ? available on Amazon App: Seed Oil Scout (link on her site ? click the book on the homepage)

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.

Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91

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

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

Chapters:

00:00 ? Intro: Meet Cherie Calbom, The Juice Lady

00:40 ? The Dark History of Seed Oils: From Cotton Waste to Your Kitchen

03:10 ? The Lipid Hypothesis, Ancel Keys, and Why Heart Disease Never Got Better

06:00 ? Inside a Seed Oil Refinery: Hexane, Bleaching, and Toxic Byproducts

07:45 ? The Omega-6 to Omega-3 Imbalance Driving Chronic Inflammation

10:00 ? The Counter-Argument: What Does the 2025 JAMA Study Actually Say?

13:30 ? The Real Cost of Cheap Oil (And What to Do If You Can't Afford the Swap)

19:10 ? Seed Oils, Anxiety, Depression, and Aggression

21:45 ? Cherie's Story: Bedridden in Her 20s, Healed in Three Months, and a Tumor the Size of a Golf Ball

29:05 ? What Cherie Eats, Seed-Oil-Free Swaps, and One Action to Take This Week

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2026-05-11
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RON CARDWELL: RTI / THE GREAT SEED OIL DEBATE

Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies (RTI), runs point on cooking oil for the company that pioneered automated oil management ? the closed-loop system that delivers fresh oil and pulls used oil out of more than 40,000 restaurants. We get into the seed oil debate, allergen myths, beef tallow's comeback, and what actually happens to the used oil in your fryer.

Ron's nickname is "The Oil Nerd." He earned it. He started in soybean processing out of college, fell in love with how oil touches every corner of food and energy, and has been deep in commodity strategy ever since. RTI moves more than 700 million pounds of fresh oil into restaurants every year and pulls hundreds of millions of pounds of used oil back out ? and almost all of it ends up as renewable diesel, biodiesel, or sustainable aviation fuel.

We dig into how operators should actually think about oil ? flavor, function, and price, in that order, not the other way around. Why "buy the cheapest" is a trap that costs you more in turnover and bad food. The seed oil vs. beef tallow debate ? what's signal and what's noise, what the real trade-offs are on flavor, supply, and price when you switch. The allergen question that comes up at every front-of-house every week ? and why a fully refined and deodorized oil doesn't carry the allergen at all (Ron settles this one on tape). What pourable beef tallow actually is and why it exists. Why high-oleic crop breeding is changing what "stable frying oil" even means. The full-circle history ? beef tallow ? saturated fat fear ? trans fats ? seed oil blends ? consumers asking for tallow back. And the part of Ron's job he loves most: turning used fryer oil into renewable diesel at roughly 20% the carbon intensity of conventional diesel.

Socials and Links:

Website: www.rti-inc.com

RTI 2025 Impact Report: https://www.rti-inc.com/blog/restaurant-technologies-recycled-more-than-390-million-lbs-of-uco-in-2025/

Ron Cardwell Linkedin: https://www.linkedin.com/in/ronald-cardwell-21a7531a6/

CHAPTERS / TIMESTAMPS

00:00 ? Intro and welcome: Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies

01:31 ? How Ron earned the nickname "The Oil Nerd"

02:44 ? Why oil is one of three core nutrition components ? and the most functional

03:49 ? What "Director of Commodity Strategy" actually means day-to-day

05:09 ? Quick recap of RTI's closed-loop oil system (referencing Ep 17 with Diana)

05:24 ? The most dangerous job in a kitchen ? and why bulk delivery eliminates it

07:12 ? Jeff's experience as a former RTI customer

08:32 ? RTI's 2025 Impact Report ? released Earth Day, recycling stats

09:36 ? Choosing oil: the three variables operators actually need to weigh

11:24 ? The trap of buying the cheapest oil

12:13 ? Flavor profiles by oil type ? neutral vs. flavored oils

14:39 ? The allergen question ? settled on tape

16:15 ? How operators (and customers) can verify allergen status ? the supplier statement

18:32 ? The seed oil vs. beef tallow debate ? what's signal, what's noise

21:03 ? Switching to tallow ? flavor, supply, and price reality

24:58 ? Why beef tallow is a byproduct, not a planned crop ? supply ceiling

27:13 ? Beef tallow handling ? the solid block, the cleanup, the pourable version

29:23 ? Glass vs. plastic and why dark storage matters more than the bottle

30:30 ? Sustainability: where the used oil actually goes

32:58 ? Where the oil category goes next ? high-oleic, crop breeding, consumer demand

35:59 ? The full circle: tallow ? saturated fat fear ? trans fats ? blends ? tallow comeback

37:20 ? The one thing every operator should change Monday morning

37:55 ? How to actually monitor oil quality day-to-day ? smell, taste, look

38:55 ? Where to find Ron and RTI ? NRA Show, rti-inc.com

39:35 ? Wrap up

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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2026-05-04
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MADDIE HAMANN: PACHA / BURNING MAN TO BUCKWHEAT

Maddie Hamann left classified Navy submarine research and a PhD in oceanography to co-found PACHA ? a regenerative, gluten-free sprouted buckwheat bread now on shelves at Whole Foods. This is how that happened.

There's a version of this story where Maddie finishes the PhD, takes the nine-to-five, and spends the next forty years in academia. She was already living it. Instead, she blurted one sentence in her kitchen ? "I want to work on the bread" ? and walked away to build PACHA with her boyfriend of one year, Adam.

PACHA is a two-ingredient sprouted buckwheat bread. Buckwheat and sea salt. That's it. Wild-yeast fermented on whole groats (flour doesn't work ? we get into why), packaged in 100% home compostable materials, and sourced from farms transitioning to regenerative agriculture. The brand started in a 300 square foot test kitchen, pivoted into direct-to-consumer e-commerce during COVID, hit a peak of $220K a month on Shopify, and went straight to global distribution at Whole Foods. Not because of the bread. Because of the compostable packaging.

In this one we dig into why "regenerative" is at risk of becoming the next greenwashed buzzword and what has to happen to protect it. Wild-yeast fermentation ? why it works on whole buckwheat groats and dies in flour. The COVID pivot that took PACHA from a couple thousand dollars a month on Shopify to $220K. What running a CPG business with your spouse actually looks like. The calendar trick that finally broke Maddie's mental-load cycle. And where PACHA is headed ? including the just-launched buckwheat tortillas (buckwheat, sea salt, psyllium husk) that hit West Coast Target last week. Fun fact on something I didn't see coming: PACHA means "everything that exists" in the Incan language, and it also means "to digest" in Sanskrit. Nobody planned that.

Where to find PACHA:

? Target: Select locations nationwide (primarily stocking Sourdough Tortillas and Original Loaves).

? Whole Foods Market: Availability varies by region, typically found in the frozen bread section.

? Sprouts Farmers Market: Reliable stockist for the full loaf lineup and English muffins.

? Jewel-Osco: Extensive availability across the Midwest (Chicagoland).

? Safeway / Albertsons: Stocked in many "Natural" frozen sets across the West and East Coasts.

? Mother?s Market & Jimbo's: Key specialty grocers (California/West Coast).

Website: livepacha.com

Instagram: @maddie.hamann

PACHA Instagram: @livepacha

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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CHAPTERS / TIMESTAMPS

00:00 ? Intro and welcome: Maddie Hamann, PACHA co-founder00:43 ? The common thread: civil engineering, oceanography, Burning Man, bread02:23 ? Leaving academia ? the nine-to-five version of herself she had to let go04:00 ? How self-worth shifts when you step off the "safe" path04:54 ? Hiding parts of herself in grad school and how entrepreneurship changed that06:24 ? The moment halfway through the PhD she knew academia wasn't it07:59 ? Starting PACHA with her then-boyfriend Adam after only a year together08:19 ? The bread that changed her life ? the only bread she could eat10:16 ? "I want to work on the bread" ? the kitchen moment11:22 ? What PACHA means ? the Incan name for "everything that exists"12:50 ? The Sanskrit coincidence ? PACHA also means "to digest"13:46 ? Why the recipe simplified down to two ingredients: buckwheat and sea salt14:42 ? Wild yeast, whole groats, and why fermentation doesn't work with flour17:05 ? Jeff's reaction to the texture ? not what you'd expect from two ingredients18:39 ? 100% home compostable packaging ? the tray, the clip, the film20:27 ? The COVID pivot: from retail-bound to e-commerce overnight23:18 ? From a couple thousand dollars a month to a peak of $220K/month on Shopify23:44 ? Getting into Whole Foods ? but NOT for the bread26:44 ? The margin trade-off: why PACHA took the packaging hit other brands won't29:03 ? Is "regenerative" about to become the next greenwashed buzzword?31:39 ? Pesticides and "regenerative" ? where consumer trust will break34:02 ? Whole Foods as a gatekeeper for regenerative language on-pack35:00 ? Jeff on Fischer Farms, red kelp in cattle diets, and real accountability37:50 ? Co-founding with your spouse ? the rules that actually work41:08 ? The one thing that broke Maddie's mental-load cycle: calendaring her to-do list43:16 ? How to handle it when the plan blows up (because it will)44:03 ? Staying undistracted ? phone on Do Not Disturb, always46:35 ? What Maddie is most afraid of getting wrong47:45 ? Where PACHA is headed: deeper in natural, then conventional48:47 ? The food world needs to hear this: most of what's wrong with your body is your diet50:35 ? Your body can heal itself ? if you put the right things in50:45 ? PACHA tortillas just landed in West Coast Target ? buckwheat, sea salt, psyllium husk52:21 ? Where to find PACHA online

? ? 52:41 ? Wrap up

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2026-04-27
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NICHOLE BAJKO: SOH / THE HOSPITALITY MATCH MAKER / THE BIGGEST INDUSTRY IN THE SMALLEST WORLD

Everybody calls them headhunters. Nichole calls herself a matchmaker ? and after this conversation, you'll understand why that one word change says everything about how recruiting in hospitality is supposed to work.

Nichole Bajko started in an Italian deli at 15, went to NIU for hospitality (mostly for the kegs and eggs, her words), did seven years with Marriott including opening The Cosmopolitan in Las Vegas at 25, ran a restaurant and brewery in South Barrington, and is now about to start her fifth year at Source One Hospitality ? a grassroots, referral-driven recruiting agency that doesn't use ads or AI to find people. Just conversations, a real network, and the belief that this industry is the biggest industry in the smallest world.

We get into why Chicago is pretentious about outside talent, why the job you see on Indeed has 500 applicants AND is still open, the salary compression happening right now in the city, what actually gets someone from cook to sous chef (hint: it's not a better resume), and the impossible balance of being a mom in restaurant operations. She also drops her three Chicago picks and the story about meeting José Andrés in an elevator at 25.

If you've ever felt stuck in your career, burned by a bad hire, or wondered whether working with a recruiter is even worth it ? well call Nichole!

Find Nichole:

Instagram: @findyournicheLinkedIn: Nicole BajkoAgency: sourceonehospitality.comNewsletter: twice-monthly jobs + content: https://mailchi.mp/sourceonehospitality/social?utm_source=ig&utm_medium=social&utm_content=link_in_bio

CHAPTERS:

00:00 Welcome + is "headhunter" a dirty word?

02:27 From an Italian deli at 15 to Marriott

04:16 Networking: the biggest industry in the smallest world

10:07 Resumes, AI, and what a recruiter actually costs you

17:15 Why Chicago won't hire outside talent

22:39 Tenure, salary compression, and the state of the industry

30:37 Mental health, moms in ops, and the "always on" problem

38:54 The real path from cook to management

48:46 What the industry gets wrong about leaders and training

54:16 Year five, The Cosmopolitan, and meeting José Andrés

01:02:14 Where to find Nichole + three Chicago picks

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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Fugitive Chefs on Apple Podcasts

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2026-04-20
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FURQAN MEERZA: FUGITIVE CHEFS / HEAD OF KETCHUP FOR THE WORLD / CHEF IDENTITY CRISIS

There's a version of being a chef that nobody teaches you in culinary school. No white coat. No ticket rail. No guest feedback at the end of the night. Just you, your palate, and the future of what a billion people are going to eat.

Furquan has lived that version. He interned at Noma in 2022 ? got offered a contract by week two ? and ended up leaving not because of the controversy that's since gone viral, but because of a visa limbo triggered by the Ukraine war. Noma paid him two months' salary on the way out. He landed in Spain, found his way to the Basque Culinary Center's R&D arm, spent four years tracking spicy food across Jamaica, Korea, Mexico, India, and Nigeria ? and is now the Senior Innovation Chef at Kraft Heinz, head of ketchup for every market outside North America.

He also runs the Fugitive Chefs podcast, a platform and community built for chefs who are done with the linear path ? restaurant to restaurant to restaurant ? and want to know what else is out there.

In this conversation, we get into his personal account of Noma and why the controversy is more complicated than the Instagram posts make it look. We talk about growing up in India, going through hotel management with zero formal culinary training, figuring out ADHD in a pastry kitchen, and why chaos is actually a competitive advantage in R&D. We dig into the real mental block chefs face when they try to leave the kitchen, why culinary schools are selling a dream they're not delivering on, and the 8-hour punch-in punch-out law quietly reshaping restaurant labor in Europe. And we close on something that stuck with me: always choose the option you'd regret NOT choosing. Don't let somebody else drive the car.

Socials

Fugitive Chefs Podcast: fugitivechefs.com

Fugitive Chefs on Spotify

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

CHAPTERS

---------------------------------------------

00:00 Furqan's personal account of Noma ? was it really that bad?

01:07 Interning at Noma, getting offered a contract by week two

03:27 The Ukraine war, Danish visa freeze, and how he left Noma

05:08 Jeff's take: there are always three sides to every story

06:39 Growing up in India, hotel management, zero formal culinary training

07:39 Why he left pastry ? ADHD, chaos, and precision being the wrong fit

09:47 R&D seeming counterintuitive for someone who thrives on chaos

10:16 What a Senior Innovation Chef at Kraft Heinz actually does

13:42 How his definition of "being a chef" has changed

16:20 Why food companies don't hire chefs ? and why they should

17:45 Jeff's own path through contract management and the "chef" identity

19:23 Real-world skills that got him the job without a food science degree

22:31 Why he started the Fugitive Chefs podcast

26:53 The biggest mental block chefs face when leaving the kitchen

29:20 The gap between what culinary schools sell and what they deliver

31:32 Advice for someone starting from zero ? no kitchen, no degree, no experience

36:10 Why NOT following the classic path is actually how you stand out

36:37 Europe's 8-hour punch-in punch-out law and what it's doing to restaurants

40:19 Long hours in the kitchen: necessary grind or just normalized abuse?

43:53 Food company profit margins vs. who always eats the cost

46:46 Tech in the kitchen: what's actually moving the needle

50:58 Will AI replace chefs? (Short answer: we'll be the last ones)

53:39 Biggest untapped opportunities for transitioning chefs in the next 5 years

56:53 The one move that gets you inside a food company with no connections

57:17 Final advice: be sincere with yourself and pick what you'd regret NOT doing

01:00:38 Enjoying the journey vs. just grinding toward the goal

01:01:31 The North Star: always choose the option you'd regret not taking

01:02:57 Wrap up + Fugitive Chefs plug

LISTEN ON ALL PLATFORMS

---------------------------------------------

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 FELL INTO FOOD

---------------------------------------------

LinkedIn: https://linkedin.com/company/fell-into-food

Website: https://FellintoFood.com

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2026-04-13
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MATTHEW BEAUDIN: I ALMOST DIED TELLING THIS STORY / THE POWER OF ONE / STORIES FROM THE FIELD

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.

Socials

Matthew Beaudin Linkedin: https://www.linkedin.com/in/matthew-beaudin-83424b14/

Time Stamps

0:00 ? Intro: Why Matthew Beaudin's Work Hits Different

0:47 ? Two Small Town Kids: Kansas, IL and Lincoln, NH

2:52 ? VP Culinary Higher Ed ? Why Now

7:10 ? The CIA Speech He Thought Was Bombing (It Wasn't)

10:05 ? Why Gen Z Actually Wants to Make a Difference

13:35 ? How to Inject Real Change Through Contract Management

16:53 ? Surge, Red Dye #40, and What We Actually Ate Growing Up

18:47 ? The Last Brisket Sandwich in Texas

19:35 ? LinkedIn and the Art of Sharing Real Moments

22:42 ? AI Saturation and Betting on Being Real

24:31 ? The Mekong Delta Boat That Almost Capsized

26:43 ? Going Blind and Coughing Blood in a Vietnam Hotel at 3AM

28:12 ? The Trash Beach in Ghana and Nearly Getting Stabbed

32:08 ? Why He Uses His Platform for Voices That Can't Get Out

32:42 ? "There's Something Broken in Me"

37:29 ? Inside Ghana's Cocoa Research Institute with Cho Chocolate

42:09 ? Sustainability Isn't Expensive ? Your Restaurant Is Just Greedy

43:10 ? Jeff's University Beef Program: What Actually Worked

45:32 ? How Do You Actually Tell the Story to Diners?

48:15 ? Fear of Doing Nothing

50:42 ? What Matthew Eats When No One's Watching

52:40 ? Advice for the Next Generation: Believe in the Power of One

54:19 ? Where to Find Chef Matthew Beaudin

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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2026-04-06
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CHRIS GILMORE: AMPLIO / AI SLOP IS A SKILL PROBLEM / THE 15K VIDEO RESHOOT

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.net

LinkedIn: Chris Gilmore

CHAPTERS / TIMESTAMPS

00:00 Welcome ? Chef Jeff in the IDM Content Kitchen

00:47 What is Amplio AI?

02:44 How the process works: from consultation to campaign

05:53 Tackling "AI slop" ? why it exists and how to get rid of it

07:58 The models Jeff is watching: Seedance, Cdream 5.0, Kling, Gemini

08:44 Chris's food service background: Pizza Ranch ? Noodles & Company ? Raising Cane's

10:15 The Raising Cane's culture lesson and the "one love" philosophy

14:18 AI vs. creativity ? is it killing the art? The CGI argument

16:26 Why slop is a knowledge problem, not a technology problem

20:00 The democratization of ideas: AI and the next Star Wars

22:21 Big brands using AI ? Coca-Cola, Super Bowl ads, and all press is brand press

26:55 How do you keep up when the models change every two weeks?

28:15 Specialization strategy: stay in your lane and build a partner network

32:42 NotebookLM breakdown ? upload a book, get a podcast back

35:41 The full production workflow: storyboarding ? images ? video ? music (Suno) ? edit

39:37 Which model for what: Kling vs. Runway vs. VO vs. Seedance

45:03 Stitching clips from different models: resolution is the key

49:05 Changing one ingredient in a training video ? 10 minutes vs. a full reshoot

54:14 Organic content strategy: find what works, then put money behind it

57:22 Why AI changes the math for small businesses with one shot at a marketing budget

01:00:17 Where to find Chris and Amplio AI

01:01:08 Real-world use for chefs: menus, food photography, animated menu boards, training videos

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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2026-03-30
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HEATHER JOHNSON & AL SCHUSTER: SAMPLE FINDER / LETS PLAY A GAME / IS RETAIL ACTUALLY DYING

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 | @samplefinderapp

Polaris Brand Promotions: polarisbrandpromotions.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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2026-03-23
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MIKE MESSEROFF: EMBRACING YOUR SELF-HOSPITALITY

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, Linkedin

Resources Mentioned

Headspace Meditation App

The Way App

Chapters

00:00 The Launch of the Self-Hospitality Collective

02:48 Keynote Insights on Leadership and Vulnerability

05:45 Breaking the Stigma: Vulnerability in the Food Industry

08:27 Setting Boundaries in High-Pressure Environments

11:14 Finding a Healthy Work Environment

14:13 Practical Steps to Self-Love and Mental Health

16:45 Cultivating Non-Reactivity in High-Stress Situations

19:28 Leadership Through Vulnerability and Accountability

21:30 The Power of Non-Reactivity

21:52 Meditation: A Path to Presence

24:10 Practical Mindfulness for Busy Chefs

25:33 Preparing for Chaos: Personal Pre-Shift Rituals

28:35 Embracing the Journey in the Hospitality Industry

30:26 Addiction to Intensity: Finding Balance

32:08 Self-Care and Mental Health in Hospitality

35:09 The Ripple Effect of Kindness

41:22 Building a Community of Self-Hospitality

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2026-03-16
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NAOKI SONODA: OMNI-RINSE / BEHIND THE BAR / WHOSE GOT THE STICKY SHAKER

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.

Socials

Website: https://omnirinse.com/

Omni-Rinse Instagram: @omni_rinse

Omni-Rinse LinkedIn: https://www.linkedin.com/company/omni-rinse/

Naoki LinkedIn: https://www.linkedin.com/in/naoki-sonoda/

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2026-03-09
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ALVARO LIMA: CHEF ALVYS THREADS / WORK HARD / LEGALIZE MSG

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.

Socials

Chef Alvys Threads Website: https://chefalvysthreads.com/

Instagram: @chef_alvys_threads & @chef_alvy

LinkedIn: https://www.linkedin.com/in/alvaro-lima-b60b43117/

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2026-03-02
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MARIO GOMEZ-HALL: ZEST / DEATH OF THE 1 STAR REVIEW / LYFT TO LUNCH

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 access

Socials

Website: www.zestmaps.com

LinkedIn: @zest-maps

Instagram: @zestmaps

Mario LinkedIn: @mariohall

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2026-02-23
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IAN SUTHERLAND: HOSPITALITYCHAIN.COM / AN ARABIAN NIGHT IN DUBAI

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.

Socials

Hospitalitychain.com

LinkedIn: https://www.linkedin.com/in/ian-sutherland-5a662a286/

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

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

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A Taste of Madagascar Book

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2026-02-16
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EMMANUEL LAROCHE: A TASTE OF MADAGASCAR / VANILLA, CAVIAR, & RESILIENCE

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.

Socials

Website: Flavors Unknown

Instagram @flavorsunknown

Facebook: @flavorsunknown

Flavors Unknown Podcast

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Partners

Hospitalitychain.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 place

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2026-02-09
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ME / MYSELF / & I

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.

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Producing 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 Here

Sponsors:

Hospitalitychain.com

A World First Global Search And Information Platform. Dedicated And Committed To All Aspects Of The Hospitality Industry

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2026-02-02
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CHARLES WONG: UMAMICUE / EAST MEATS WEST / $20K DUCK BITE

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 customers

Socials

Instagram: @umamicue

Website: umamicue.com

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2026-01-26
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SETH ALEXANDER: BARREL AGED MANAGEMENT / HOSPITALITY ISN?T A JOB ITS A LIFESTYLE

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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2026-01-19
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PEDROM REJAI PT2: ELEVATE GROWTH PARTNERS / AI WON'T REPLACE YOU (YET) / CHICAGO VS MEXICO CITY

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

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

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2026-01-12
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PEDROM REJAI PT1: 2 MIL LB MAYO / REALITY OF SUPPLY CHAIN / MUSTARD GAS

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

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

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2026-01-05
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ED HARRIS: KNIFE & SPOON / VEGANISH / TOFU BACON?

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

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2025-12-29
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ADINA MULLEN: FLAVORS OF THE WORLD / FOOD AS ART / ALLERGIES TO INNOVATION

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

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2025-12-15
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STEPHANIE LIND: ELOHI / 9 NO?S TO YES / ALL YOU HAVE IS A 2 WEEK CONTRACT

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/

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2025-12-08
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MELISSA BLASER & NOELLE ROTH: GOVERNESS / THE VOICE IN YOUR STORY / ?FOOD WITHOUT THE F*CKERY?

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

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2025-11-17
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AARON SHARPE: TESTO / CORKED BOTTLES / CALIBRATED PROBES

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

? 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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2025-10-20
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MICHAEL SMITH: RAMEKING / HELICOPTER MECHANIC TO HOSPITALITY HUSTLER

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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2025-10-13
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JEANNE JONES: FIRST OVERS / LEFTOVERS / LIFE LESSONS

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

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2025-10-06
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FRANCK DESPLECHIN: RELENTLESS GROWTH / REFLECTION / PURSUIT OF GROWTH

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

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2025-09-29
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EVAN DUIGNAN: ALPHAMATED / SILVERWARE / STARTUPS

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

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2025-09-22
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EMRA NATION: SIP HAPPENS / THE DRINK TRENDS CHANGING EVERYTHING

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

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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2025-09-01
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DUSTIN SELVAGGIO PART 2: CHEFS THE MODERN DAY PIRATES

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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2025-08-04
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DUSTIN SELVAGGIO PART 1: OG OF KOJI

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

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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2025-07-28
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SHANE LEE: MAP/HACCP/R&D/DO WE NEED MORE ACRONYMS

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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2025-07-22
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JIM FULLER: FABLE/CHEF/SCIENTIST/MUSHROOM REBEL

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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2025-06-30
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ROB MATTOCH: SPAM / COOK-CHILL / SCHOOL LUNCHES THAT DON?T SUCK

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/

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2025-04-07
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LUIS ALVARADO: CORN IN A CUP & CATCHING UP

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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2025-03-25
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MIKE MESSEROFF: REWRITING SUCCESS / HOW TO STOP HUSTLING AND START LIVING

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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2025-03-11
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TOMMY ?THE MUSHROOM MAN?: TO MAKE AMERICA SHROOM AGAIN

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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2025-02-25
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LENZY RUFFIN: LIGHTS/CAMERA/COOK

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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2025-02-04
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AARON SHAPIRO: GRILLICIOUS/ GRILLING 2.0 / THE FUTURE OF FLAVOR

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

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