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PODCAST

Fell Into Food

Welcome to the deliciously informative world of the Fell Into Food Podcast! Each week, we serve up piping-hot conversations with industry experts, shedding light on the latest food trends and groundbreaking kitchen technologies that are revolutionizing the way we cook. From sizzling discussions about innovative cooking techniques to insider tips on maximizing efficiency in the kitchen, the Fell Into Food Podcast is your ultimate guide to all things culinary. Whether you"re a seasoned chef, a

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All Episodes

00:51:58

MICHAEL SMITH: RAMEKING / HELICOPTER MECHANIC TO...

Fell Into Food ·

2025/10/13

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

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00:41:55

JEANNE JONES: FIRST OVERS / LEFTOVERS / LIFE LESSONS

Fell Into Food ·

2025/10/06

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

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00:49:38

FRANCK DESPLECHIN: RELENTLESS GROWTH / REFLECTION /...

Fell Into Food ·

2025/09/29

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

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00:41:27

EVAN DUIGNAN: ALPHAMATED / SILVERWARE / STARTUPS

Fell Into Food ·

2025/09/22

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

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00:34:22

EMRA NATION: SIP HAPPENS / THE DRINK TRENDS CHANGING...

Fell Into Food ·

2025/09/01

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

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00:42:01

DUSTIN SELVAGGIO PART 2: CHEFS THE MODERN DAY PIRATES

Fell Into Food ·

2025/08/04

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

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00:51:23

DUSTIN SELVAGGIO PART 1: OG OF KOJI

Fell Into Food ·

2025/07/28

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

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00:47:16

SHANE LEE: MAP/HACCP/R&D/DO WE NEED MORE ACRONYMS

Fell Into Food ·

2025/07/22

Guest:Shane Lee – Founder of Dharma Food Group | Food Systems Innovator | MAP Packaging ExpertFrom sweeping peanut shells at LongHorn Steakhouse to managing multimillion-dollar senior meal operations, Shane Lee’s journey into food was anything but planned. In this episode, we dive deep into the industrial side of food—how modified atmosphere packaging (MAP) changes shelf life, how Shane builds medically tailored meals at scale, and why the future of food might look a lot more like the past. We talk

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01:02:59

JIM FULLER: FABLE/CHEF/SCIENTIST/MUSHROOM REBEL

Fell Into Food ·

2025/06/30

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,

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00:45:07

ROB MATTOCH: SPAM / COOK-CHILL / SCHOOL LUNCHES THAT...

Fell Into Food ·

2025/04/07

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

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00:45:45

LUIS ALVARADO: CORN IN A CUP & CATCHING UP

Fell Into Food ·

2025/03/25

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

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01:06:49

MIKE MESSEROFF: REWRITING SUCCESS / HOW TO STOP...

Fell Into Food ·

2025/03/11

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

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01:15:19

TOMMY “THE MUSHROOM MAN”: TO MAKE AMERICA SHROOM AGAIN

Fell Into Food ·

2025/02/25

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

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00:46:03

LENZY RUFFIN: LIGHTS/CAMERA/COOK

Fell Into Food ·

2025/02/04

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

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01:02:03

AARON SHAPIRO: GRILLICIOUS/ GRILLING 2.0 / THE FUTURE...

Fell Into Food ·

2025/01/28

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

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01:04:35

ANDREAS DUESS: 6SEEDS/ARTIFICIAL INTELLIGENCE &...

Fell Into Food ·

2024/12/24

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

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00:52:46

CHRIS STEIN: BRAKEBUSH / SWEET, SPICY, & SCIENTIFIC

Fell Into Food ·

2024/10/29

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

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00:40:34

JOE ARVIN: OVENTION/COME ON MAN/KY, HOME OF THE...

Fell Into Food ·

2024/09/03

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

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00:40:28

WINDY CITY MUSHROOM: PT 2

Fell Into Food ·

2024/07/30

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

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01:04:11

FISCHER FARMS-PREMIUM-NATURAL-LOCAL-SUSTAINABLE

Fell Into Food ·

2024/07/23

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

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