Fell Into Food Podcast
Food
About
The Fell Into Food Podcast, where culinary craft meets the evolving world of kitchen innovation. Hosted by Chef Jeff Fell, each episode pulls back the curtain on the tools, technology, business strategies, and human stories shaping how modern kitchens actually work. If you’re a chef, operator, manufacturer, educator, or anyone obsessed with where food and technology intersect, this podcast gives you the conversations you won’t hear anywhere else. Real talk. Real expertise. Real innovation—served with the curiosity and candor. It’s the future of the kitchen, one conversation at a time.
Episodes
- RON CARDWELL: RTI / THE GREAT SEED OIL DEBATE
Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies, discusses the science and logistics of restaurant cooking oil. Topics include the seed oil debate, the lifecycle of fryer oil, and the transition of used oil into ren…
- MADDIE HAMANN: PACHA / BURNING MAN TO BUCKWHEAT
Maddie Hamann discusses leaving her PhD in oceanography to co-found PACHA, a regenerative, gluten-free sprouted buckwheat bread company. The episode covers the brand's growth, production processes, and business operations.
- NICHOLE BAJKO: SOH / THE HOSPITALITY MATCH MAKER / THE BIGGEST INDUSTRY IN THE SMALLEST WORLD
Nichole Bajko of Source One Hospitality discusses her career in hospitality recruiting, why she views her role as a matchmaker, and current industry trends in Chicago. The episode covers challenges such as salary compression, the hiring pr…
- FURQAN MEERZA: FUGITIVE CHEFS / HEAD OF KETCHUP FOR THE WORLD / CHEF IDENTITY CRISIS
Furqan Meerza discusses his non-linear culinary career, from interning at Noma and working in R&D to his role as a Senior Innovation Chef at Kraft Heinz. He also covers his Fugitive Chefs podcast and his perspective on the challenges of mo…
- MATTHEW BEAUDIN: I ALMOST DIED TELLING THIS STORY / THE POWER OF ONE / STORIES FROM THE FIELD
VP of Culinary for Higher Education Matthew Beaudin discusses his extensive global fieldwork, insights into Gen Z, and his perspectives on restaurant sustainability. The conversation covers his experiences in Ghana, Vietnam, and his approa…
- CHRIS GILMORE: AMPLIO / AI SLOP IS A SKILL PROBLEM / THE 15K VIDEO RESHOOT
Chris Gilmore of Amplio AI discusses how small and mid-sized restaurants can use AI-generated video for marketing and training content. He shares his background in the food service industry and explores the technical aspects of creating pr…
- HEATHER JOHNSON & AL SCHUSTER: SAMPLE FINDER / LETS PLAY A GAME / IS RETAIL ACTUALLY DYING
Al Schuster of Polaris Brand Promotions and Heather Johnson discuss the food industry's reliance on in-store sampling and their new app, Sample Finder. The pair explores promotional staffing, the challenges small brands face with delivery…
- MIKE MESSEROFF: EMBRACING YOUR SELF-HOSPITALITY
Hospitality veteran and coach Mike Messeroff discusses overcoming burnout and the importance of self-care and mental health in the food industry. He offers strategies for setting boundaries, practicing mindfulness, and leading with authent…
- NAOKI SONODA: OMNI-RINSE / BEHIND THE BAR / WHOSE GOT THE STICKY SHAKER
In this episode, former bartender Naoki Sonoda shares his journey of developing an innovative, water-powered automatic rinsing device for bar tools. He discusses how his professional frustration with cleaning mixing tins led him to create…
- ALVARO LIMA: CHEF ALVYS THREADS / WORK HARD / LEGALIZE MSG
Chef Alvy Lima joins the Fell Into Food Podcast to discuss his latest business ventures, the role of AI in his recipe development, and his new clothing line, Chef Alvy’s Threads. They also explore his work philosophy and the importance of…
- MARIO GOMEZ-HALL: ZEST / DEATH OF THE 1 STAR REVIEW / LYFT TO LUNCH
Mario Gomez-Hall discusses his background in tech and design, and how his app Zest aims to change restaurant discovery. The episode covers the limitations of traditional review sites and how Zest uses personal dining history and friend rec…
- IAN SUTHERLAND: HOSPITALITYCHAIN.COM / AN ARABIAN NIGHT IN DUBAI
Ian Sutherland, with decades of logistics experience including major events like the Sydney Olympics, shares how a trip to Dubai inspired him to focus on hospitality. He is now building HospitalityChain.com, a global digital directory for…
- EMMANUEL LAROCHE: A TASTE OF MADAGASCAR / VANILLA, CAVIAR, & RESILIENCE
Emmanuel Laroche, a flavor explorer, shares his discoveries in Madagascar, highlighting its diverse culinary offerings beyond vanilla, such as caviar and cocoa. He emphasizes the resilience of the Malagasy people and the surprising local c…
- ME / MYSELF / & I
In this solo episode of Fell Into Food, the host shares their personal journey, detailing their upbringing in a small farm town, early food industry experiences, and the challenges of navigating the industry.
- CHARLES WONG: UMAMICUE / EAST MEATS WEST / $20K DUCK BITE
Chef Charles Wong left a finance career to become the pitmaster of Umamicue, a Chicago-based food concept. He blends Central Texas barbecue techniques with Vietnamese and Chinese flavors, creating unique dishes like brisket egg rolls.
- SETH ALEXANDER: BARREL AGED MANAGEMENT / HOSPITALITY ISN’T A JOB ITS A LIFESTYLE
Seth Alexander, co-founder of Barrel Aged Management, shares his journey in the hospitality industry, starting from a deli in South Florida and progressing to managing national restaurant ventures. His early experiences, including running…
- PEDROM REJAI PT2: ELEVATE GROWTH PARTNERS / AI WON'T REPLACE YOU (YET) / CHICAGO VS MEXICO CITY
In Part 2, Pedrom Rejai details his transition from corporate to founder with Elevate Growth Partners, exploring AI's role in food supply chains and sharing 2026 predictions. The episode contrasts Chicago and Mexico City food cultures.
- PEDROM REJAI PT1: 2 MIL LB MAYO / REALITY OF SUPPLY CHAIN / MUSTARD GAS
Pedrom Rejai, ex-Unilever, shares his experiences in food supply chain and manufacturing, including producing 2 million pounds of mayonnaise daily. The episode covers scaling recipes, navigating growth, and the realities of factory operati…
- ED HARRIS: KNIFE & SPOON / VEGANISH / TOFU BACON?
Chef Ed Harris shares his path from diverse culinary experiences to founding Knife & Spoon, focusing on a "Veganish" approach that combines gourmet taste with healthy, plant-based options.
- ADINA MULLEN: FLAVORS OF THE WORLD / FOOD AS ART / ALLERGIES TO INNOVATION
Chef Adina Mullen shares her transition to plant-based cooking, influenced by severe allergies, and explores her culinary artistry inspired by global cuisines. The discussion covers her cookbook, "Vegan Flavors of the World," the importanc…
- STEPHANIE LIND: ELOHI / 9 NO’S TO YES / ALL YOU HAVE IS A 2 WEEK CONTRACT
Stephanie Lind, founder of Elohi Strategic Advisors, shares her journey in the food and beverage industry, highlighting lessons learned from selling Girl Scout cookies to advising major companies like PepsiCo and Impossible Foods. The epis…
- MELISSA BLASER & NOELLE ROTH: GOVERNESS / THE VOICE IN YOUR STORY / “FOOD WITHOUT THE F*CKERY”
Melissa Blaser and Noelle Roth from Governess share insights on the CPG industry, brand voice, and design. They explore AI's role in copywriting and the importance of storytelling for impactful brands.
- AARON SHARPE: TESTO / CORKED BOTTLES / CALIBRATED PROBES
This episode features Aaron Sharpe of Testo, who transitioned from cake decorating to food safety solutions. He discusses how technology can simplify kitchen operations, the importance of proactive food safety measures, and the benefits of…
- MICHAEL SMITH: RAMEKING / HELICOPTER MECHANIC TO HOSPITALITY HUSTLER
Michael Smith shares his career path from bartending and cooking to inventing Rameking and managing large-scale hospitality operations, including concessions for The Ohio State University.
- JEANNE JONES: FIRST OVERS / LEFTOVERS / LIFE LESSONS
This episode features Jeanne Jones, a culinary professional and food blogger, discussing her journey in the food industry. Topics include her experiences in catering, transitioning to blogging, and her philosophy on authenticity and creati…
- FRANCK DESPLECHIN: RELENTLESS GROWTH / REFLECTION / PURSUIT OF GROWTH
Chef Franck Desplechin shares insights from his decades in Michelin-starred kitchens and luxury hotels, focusing on the costs of growth, burnout, ego, and leadership, as discussed in his book "Relentless Growth."
- EVAN DUIGNAN: ALPHAMATED / SILVERWARE / STARTUPS
This episode features Evan Duignan, founder of Roller Express and AlphaMated. He shares his startup journey, discussing how automation is changing the hospitality industry and the lessons learned from building his company.
- EMRA NATION: SIP HAPPENS / THE DRINK TRENDS CHANGING EVERYTHING
This episode features Emra Nation from Oregon Fruit discussing the significant shift away from alcohol, the increasing popularity of mocktails, dirty sodas, and boba, and how Gen Z is influencing these beverage trends.
- DUSTIN SELVAGGIO PART 2: CHEFS THE MODERN DAY PIRATES
In part two of their conversation, Dustin Selvaggio explores the challenges within the restaurant industry, including outdated mentalities and toxic kitchen culture. The discussion covers how chefs can find balance through efficiency, tech…
- DUSTIN SELVAGGIO PART 1: OG OF KOJI
In the first part of a conversation with Chef Dustin Selvaggio, the evolution of chef culture, the science of koji, and the influence of food technology like dry-aging and fermentation on kitchens are explored. Dustin Selvaggio, a chef and…
- SHANE LEE: MAP/HACCP/R&D/DO WE NEED MORE ACRONYMS
Shane Lee, founder of Dharma Food Group, joins the Fell Into Food Podcast to discuss his career path, Modified Atmosphere Packaging (MAP), creating medically tailored meals, and the future of food systems, including regenerative agricultur…
- JIM FULLER: FABLE/CHEF/SCIENTIST/MUSHROOM REBEL
This episode features Jim Fuller, co-founder of Fable Food, who shares his diverse background spanning culinary arts, chemical engineering, and mushroom cultivation. He discusses innovative uses for mushrooms, such as transforming shiitake…
- ROB MATTOCH: SPAM / COOK-CHILL / SCHOOL LUNCHES THAT DON’T SUCK
In this episode, Rob Mattoch shares his experience transitioning from a chef to an equipment expert, detailing how smart design and cook-chill systems can enhance kitchen efficiency and reduce burnout. He also highlights his work with Nour…
- LUIS ALVARADO: CORN IN A CUP & CATCHING UP
In this episode of Fell Into Food, host Jeff is joined by former colleague Luis Alvarado. They discuss their respective career paths in the food industry, share kitchen stories, and prepare Luis's elevated corn in a cup recipe.
- MIKE MESSEROFF: REWRITING SUCCESS / HOW TO STOP HUSTLING AND START LIVING
Mike Messeroff shares his transition from hospitality to mindfulness coaching on the Fell Into Food Podcast. He offers advice on avoiding burnout, prioritizing well-being, and redefining success, touching on meditation and gratitude.
- TOMMY “THE MUSHROOM MAN”: TO MAKE AMERICA SHROOM AGAIN
This episode of Fell Into Food features Tommy "The Mushroom Man" and Johnny from Windy City Mushrooms discussing various aspects of mushrooms, including cooking techniques, their current popularity, and their potential as a meat substitute…
- LENZY RUFFIN: LIGHTS/CAMERA/COOK
Lenzy Ruffin discusses his transition from an IT background to producing cooking shows for chefs. The episode explores the importance of video content for food education, consistency in creation, and his personal motivation regarding healt…
- AARON SHAPIRO: GRILLICIOUS/ GRILLING 2.0 / THE FUTURE OF FLAVOR
Aaron Shapiro, founder of Grillicious, shares his company's innovative flavor-infused cooking wipes, discussing their role in revolutionizing grilling, the challenges of the CPG market, and the future of culinary experiences.
- ANDREAS DUESS: 6SEEDS/ARTIFICIAL INTELLIGENCE & FOOD/GLP-1
In this episode of Fell Into Food, host Jeff chats with Andreas Duess about the impact of artificial intelligence on the food industry. Duess explains how AI tools can enhance efficiency, optimize operations, and help businesses predict fu…
- CHRIS STEIN: BRAKEBUSH / SWEET, SPICY, & SCIENTIFIC
Chris Stein, Corporate Innovation Chef at Brakebush, discusses his journey from biology to food science and chef, highlighting the blend of culinary arts and food science in product development and the food industry.
- JOE ARVIN: OVENTION/COME ON MAN/KY, HOME OF THE WILDCATS, BOURBON,HORSES AND WILD WOMEN
Chef Joe Arvin shares his transition from small-town dreams to a notable culinary career, highlighting kitchen technology innovations and his experiences on Big Brother. He also discusses the importance of consistency and creating dishes t…
- WINDY CITY MUSHROOM: PT 2
In part two of this episode, Chef Jeff Fell explores Windy City Mushroom's urban farming operation on Chicago's South Side with John. They discuss the cultivation process, from sterilization to incubation, the history of the facility, and…
- FISCHER FARMS-PREMIUM-NATURAL-LOCAL-SUSTAINABLE
This episode of Fell Into Food features a discussion with Dave and Joseph Fischer of Fischer Farms about their sustainable farming practices. They cover multi-crop systems, cattle genetics, and humane treatment from pasture to processing,…
- DON ZAJAC: ACF/DRY AGED BEEF/POTATO PAVE
Don Zajac, Chairman of the ACF Chicago division, discusses his 43-year culinary journey and shares expertise on dry-aged beef and potato pave during this episode of the Fell Into Food Podcast.
- JOHN JAMES: WINDY CITY MUSHROOMS/SUPER FOOD/MUSHROOM NUGGS
This episode features John from Windy City Mushrooms, detailing their innovative farming methods, commitment to sustainability, and entrepreneurial journey. The conversation includes culinary uses for gourmet mushrooms, with recipes for Fu…
- JEREMY CAIMENS: KERRY FOODS/BOBA TEA/DIRTY SODA
Jeremy Caimens of Kerry Foods discusses current beverage trends like boba tea and dirty sodas on the Fell Into Food Podcast. The episode explores innovative flavors and how to add them to menus.
- MAISIE GANZLER: YOU CANT MARKET MANURE AT LUNCHTIME/DEFINITIONS/FISH PLASTIC
This episode features Maisie Ganzler discussing her work in sustainability within the food industry, her book "You Can't Market Manure at Lunchtime," and strategies for integrating sustainable practices that can be cost-neutral or profitab…
- JAMES CARR: CULINARY EQUIPMENT GROUP/IVARIO/RELATIONSHIPS ARE EVERYWHERE
James Carr, President of Culinary Equipment Group, joins the podcast to explain the role of an equipment representative and the services offered by his company.
- NATIONAL RESTAURANT ASSOCIATION SHOW 2024
The Fell Into Food Podcast presents interviews from various companies featured at the National Restaurant Association Show 2024, including Ovention, Pitaya Foods, Irinox, and others.
- NRA Edition: GBS Foodservice Inc
The Fell Into Food Podcast episode 'NRA Edition: GBS Foodservice Inc' discusses GBS Foodservice and their product lines from the National Restaurant Association Show.