Fell Into Food

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 cook...

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...

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...

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...

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 ro...

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 perfecti...

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: Che...

Evan Duignan went from rolling silverware in a dish pit to rolling out an industry-shifting machine. In this episode, Evan shares the startup journey behind Roller Express, how automation is reshaping hospitality, and the surprising lessons he learned building AlphaMated from scratch. It’s a real conversation about innovation, grit, and solving problems that actually matter.

AlphaMated Website - https://www.alphamated.com

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

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

Listen to the fu...

This week I sit down with Emra Nation from Oregon Fruit to talk all things beverage. We dive into the massive shift away from alcohol, the rise of mocktails, dirty sodas, boba, and why Gen Z is driving this movement. Emra’s insights into menu trends, functional ingredients, and her favorite new drinks make this one of the most fun and eye-opening convos I’ve had. If you’re in foodservice and not thinking about your drink menu—this episode’s your wake-up call.

Guest: Emra Nation

Company: Oregon Fruit Products

Email: e...

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 br...

In Part 1 of my conversation with Dustin Selvaggio, we dive into the evolution of chef culture, the science behind koji, and how food tech like dry-aging cabinets and fermentation is reshaping kitchens. From navigating ego to pushing flavor boundaries, Dustin breaks down how chefs can stay creative without getting stuck in outdated mindsets.

Guest

Dustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human. With a background rooted in high-end kitchens and a present-day focus on building systems that blend science with soul, he’s redefining what it me...

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...

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...

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 a...

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, t...

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 t...

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 m...

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, di...

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 al...

In this episode, I had the pleasure of chatting with Andreas Duess, a true innovator who’s blending his deep-rooted passion for food with cutting-edge AI technology. From growing up on a farm and working in restaurant kitchens to building Canada’s largest independent food and drink ad agency, Andreas has seen it all.

We dive deep into how AI is revolutionizing the food industry, making it more efficient and data-driven. Andreas shares how tools like ChatGPT can help operators optimize menus, reduce waste, and even predict trends like GLP-1-friendly dishes and alcohol-free beve...

I had the pleasure of speaking with Chris Stein, the Corporate Innovation Chef at Brakebush, who shared his unique journey from biology student to food scientist to chef. We dive into the fascinating intersection of culinary arts and food science, and how this blend has shaped his approach to product development. Chris shares insights about the evolving food industry, the impact of global flavor trends, and the crucial role of food scientists in creating consistent, scalable products. He also offers advice to young professionals about the value of learning both culinary and food science to stay ahead in the...

This week I’m cooking with the amazing Chef Joe Arvin and chatted about his journey from a small-town boy with big dreams to becoming a household name in the culinary world. We dove deep into how new technologies, like electric and ventless kitchen equipment, are transforming kitchens, making life easier for chefs, and ensuring every dish comes out perfect. Joe also opened up about the importance of consistency in cooking, his time on Big Brother, and the lessons he learned along the way. Plus, he shared some fantastic behind-the-scenes stories from his TV appearances and his passion for cr...

Welcome back to another episode of the Fell Into Food podcast! I’m Chef Jeff Fell, and as promised, we’re diving into part two of our visit to Windy City Mushroom. This time, we're taking a deeper look at their operation with John. Today, we're exploring the nitty-gritty of mushroom farming right in the heart of Chicago’s South Side. John walks us through their unique setup, from the concrete-heavy city farm environment to their state-of-the-art production facility. We get a detailed tour of their entire process, from the innovative bagging and sterilization methods to the intricate incubation stages...

In this episode of the Fell Into Food podcast, I had the pleasure of visiting Fisher Farms and chatting with Dave and Joseph Fischer. Broadcasting live from a field, we explored the diverse and sustainable farming practices that make Fischer Farms a standout in the industry. From their multi-crop system that enhances soil health to their meticulous attention to cattle genetics and diet, the Fischers detailed how they maintain top-quality beef production. They emphasized the importance of a stress-free environment for their cattle, from pasture to processing, ensuring both humane treatment and superior meat quality. Our conversation highlighted their...

Welcome to another episode of the Fell Into Food Podcast! Today I'm joined by Don Zajac, Chairman of the ACF Chicago division. We dive into his 43-year culinary journey, from humble beginnings to leading in the ACF Don shares his expertise, while we cook up some delicious dishes. Tune in for a blend of culinary tips, professional insights, and a touch of gourmet magic!

ACFchefs.org

ACFchicagochefs.org

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In this episode, I sit down with John from Windy City Mushrooms to explore the fascinating world of gourmet mushrooms. We discuss their innovative farming techniques, their mission to produce a million pounds of mushrooms, and their efforts in sustainable agriculture. John shares his journey from a personal trainer to a mushroom farmer, detailing how they grew their operation to supply high-quality mushrooms to local markets and restaurants. We are back in the IDM Content Kitchen cooking up some delicious mushroom-based recipes that highlight the versatility and health benefits of these superfoods. Tune in for an inspiring conversation on...

I'm excited to share the latest episode of The Fell Into Food Podcast. This episode I experimented a little and wanted to actually create while I had a conversation with my guest. So we setup the kitchen to do just that. The episode is best watched however, I sped up the dead air spots to make it as good of a listening experience as possible.

With that being said this week, I'm joined by Jeremy Caimens from Kerry Foods, and we're diving into some of the hottest drink trends. From the chewy delights of...

In this episode of the Fell Into Food podcast, I interview Maisie Ganzler, a strategic advisor for Bon Appetit Management Company and author of "You Can't Market Manure at Lunchtime." We discuss Maisie's journey into sustainability, the significance of integrating sustainable practices in the food industry, and the complexities involved. Maisie shares insights from her book, including challenges such as the misconception that sustainability is costlier and strategies to overcome these obstacles. We delve into specific examples like sustainable seafood and antibiotic-free beef, illustrating how sustainability can be cost-neutral and even drive profitability. Additionally, Maisie highlights the importance of...

This week join me as James Carr (President of Culinary Equipment Group) stops by to talk about being an equipment rep. Who they are, what they are, and ultimately how they can help.

Culinary Equipment Group Website

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

1 Ovention

2 Pitaya Foods

3 Irinox

4 Oregon Fruit

5 Just Baked

6 Meatico

7 Unox

8 Zero Acre

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

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

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

Talking all about onion.

This week on The Fell Into Food Podcast, Gordon Food Service's Dan Smith shares his restaurant industry journey, emphasizing the value of hands-on experience. We explore GFS's commitment to smooth transitions, flexibility, and the future of food service with technology, modern stores, and sustainability.

The latest Fell Into Food features Enofrigo's customizable wine cabinets designed to boost sales and complement a venue's decor. Director of Sales George Campise discusses their range of options, from high-end to budget-friendly, for any wine list.

Watch and learn this week as Chef Jeff cuts up watermelon, pineapple, mango, avocado, cantaloupe, and pomegranate while Frank discusses various methods of selecting and other interesting facts.

On this weeks episode of Fell Into Food, features Tim Forseth, a commercial kitchen equipment expert. Tim discusses the importance of equipment maintenance and repair for restaurants, and how Smart Care provides a one-stop shop for all these needs, including preventative maintenance programs.

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

Upgrade your kitchen with sustainability and safety!  Diana Geseking of Restaurant Technologies reveals how their systems reduce waste, prevent fires, and keep your operation running smoothly.

Its peppers palooza

Join us as we delve into Tillamook Creamery, a farmer-owned dairy co-op rich in history and delicious products. Chef Josh Archibald, their culinary development leader, shares his inspiring journey and Tillamook's dedication to quality and community.

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

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

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

Talking Holy Week in Mexico and Grapes

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

This week we are talking tomatoes.

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

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

Structural Concepts: Innovation meets customization in fresh food & beverage displays. Their commitment to understanding market trends & evolving tech like self-service options & data-driven insights keeps them ahead of the curve.

In this episode of the podcast, Jason Molburg and Luke Emery from Tractor Beverage discuss their company's mission to provide organic and sustainable beverage options, and the importance of customer service in the beverage industry. We even do a live taste test of a variety of flavors.

Listen in with Matt Cotton the founder of Rooted Food Sales. We discuss everything from industry trade shows, what a food broker is, all the way to.....camel milk?

This week on Fell Into Food, Jeff Fell & Duncan Blowers discuss all about vacuum sealing. We speak about highlights and the popularity of vacuum sealing in Europe and its growing adoption in schools and colleges. Listen all about the GreenVac pans and their use in marinating and tenderizing. Duncan shares insights into the future of vacuum sealing technology and discusses unconventional uses of vacuum sealing, such as in the cannabis industry. He concludes by discussing the launch of a new company, Zayyden, and its upcoming products. In this conversation, Jeff and Duncan discuss various topics including the illegal cannabis trade...

This conversation covers various topics related to the culinary industry, including how the speakers met, burning bridges in the hospitality industry, the concept of 'less is more', culinary preferences across different markets, the rise of plant-based food, the future of culinary fashion, the impact of technology in the culinary industry, the concept of the hoodless kitchen, favorite food in Chicago, and favorite food memory from childhood. In this conversation, Juan discusses the significance of steak sandwiches in his family and how they evoke memories of special occasions. He also shares his thoughts on the future of culinary trends, emphasizing the...

Transitioning from one industry to another requires passion and a willingness to take risks. The COVID-19 pandemic presented challenges for startups, but adaptability and perseverance are key. Freeze-dried and dehydrated fruits and veggies offer a convenient and nutrient-dense option for smoothies. Sustainability and reducing food waste are important considerations for food companies. The plant-based food trend is here to stay, with a focus on clean labels and natural ingredients. Realm energy drink is highly versatile and can be mixed with various liquids to create unique flavors. Realm can be used in a variety of creative applications in the food service...

Weather plays a significant role in the availability and quality of produce. Choosing high-quality growers is crucial for ensuring the best produce. Technology is revolutionizing the industry, from robotic weeding to precision irrigation. Ripening produce on the vine results in better flavor and texture. Efforts to reduce waste and control costs are important for sustainability. Pre-cut produce is becoming increasingly popular due to convenience and labor savings. The market for produce is influenced by factors such as weather, labor shortages, and transportation costs. Brussels sprouts and other underrated fruits and vegetables offer unique flavors and versatility. Unconventional fruits can add...

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

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

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