Advertise on podcast: Fell Into Food

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. Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com 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 Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

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 Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube -  https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

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 Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube -  https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

In Part 2 of my conversation with Pedrom Rejai, we pick up right at his pivotal decision to leave a secure corporate career to launch Elevate Growth Partners. We discuss the "midlife crisis" that led him to Mexico City and the corporate habits he had to unlearn to become a founder. We dive deep into the tech side of food, covering why spreadsheets are liability traps , how AI is revolutionizing supply chains , and why you should be using tools like "Nano Banana" right now. Pedrom also shares his bold predictions for 2026—from protein sweeteners to the looming chocolate shortage—and we wrap up with a debate on Chicago vs. Mexico City food culture (and why deep dish has too much cheese). Socials Website: https://elevategrowth.partners Email: [email protected] LinkedIn: https://www.linkedin.com/in/pedromrejai Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube -  https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Pedrom Rejai. Pedrom is a supply chain expert and former Unilever executive who managed portfolios worth over $1.4 billion. With a background in chemical engineering, he has led operations for major brands like Hellmann’s and Dove. He now runs Elevate Growth Partners, helping small and medium-sized food businesses automate processes, scale operations, and navigate the chaos of growth. In Part 1, we dive into his "Fell Into Food" moment at a corn milling plant in Nebraska and his time running the Hellmann’s factory in Chicago, where they pump out over 2 million pounds of mayonnaise a day. Pedrom breaks down the massive complexity behind simple ingredients, from the dangers of scaling mustard recipes to vertically integrating egg blending while the factory lines are still running We also get real about the "COVID years" in manufacturing—working 12-hour shifts to keep shelves stocked while the world shut down, and the camaraderie that got his team through the hardest days. Plus, we discuss the logistics of near-shoring, the difference between "problem solvers" and "operators," and why scaling a recipe from a kitchen to a factory is a lot harder than just doing the math. Stick around for part 2 as we get into Elevate Growth Partners, AI, and trends of 2026. Socials Website: https://elevategrowth.partners Email: [email protected] LinkedIn: https://www.linkedin.com/in/pedromrejai Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube -  https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

From circling job ads in Time Out New York to running the kitchen at the massive, high-volume beast that is Buddakan, Chef Ed Harris has always been a study in contrasts. He was born in St. Lucia and raised in Guyana, yet built his reputation mastering French technique and Asian fusion. He is a Chopped champion who can break down a whole lamb, but today he is best known for his "Veganish" philosophy—a sustainable approach to eating that bridges the gap between high-end flavor and plant-based health. In this episode, we unpack Ed’s journey from the "Ivy League" of dining at Jean-Georges to his current role as a budding entrepreneur. We discuss the massive culture shock of moving to Brooklyn as a teenager, the discipline required to earn a black belt while running a business, and the "Chef and the Wig Maker" dynamic where he serves as CFO for his wife's beauty empire. Social Knife & Spoon (Lifestyle Brand & Consulting): knifenspoon.com Flavor Bombé (Spice Collaboration): flavorbombe.com The Chef & Wig Maker: https://www.thechefandthewigmaker.com/ Instagram: @chefedharris YouTube: Chef Ed Harris LinkedIn: Ed Harris Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube -  https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Chef Adina Mullen—a culinary artist, TV host, and author of Vegan Flavors of the World. Adina didn’t just stumble into plant-based cooking; she was pushed there by severe allergies to casein and eggs. But instead of seeing limitations, she saw a blank canvas. We talk about her journey from aspiring wedding cake decorator to traveling the globe, researching cuisines from Brazil to Ethiopia, and translating those memories into accessible plant-based recipes. We dive into the "food as art" philosophy behind her cookbook (and that stunning pepper cover), why texture matters more than taste when mimicking meat, and how she sneaks "tiramisu cheesecake" past unsuspecting dinner guests. Adina also shares why home cooks shouldn't be afraid of vegan substitutions and gives us a peek into her upcoming volume two. If you’ve ever been curious about plant-based cooking but felt intimidated by the ingredients—be sure to listen. Guest: Chef Adina Mullen Website: adinasdelicacies.com Cookbook: Vegan Flavors of the World: Part 1 (Available on Amazon ) https://a.co/d/j2ofZVv Socials Instagram: https://www.instagram.com/adinasdelicacies?igsh=MTc4MmM1YmI2Ng==Facebook: https://www.facebook.com/profile.php?id=100091552262717Youtube: https://www.youtube.com/@adinasdelicaciesTikTok: https://www.tiktok.com/@adinasdelicacies?is_from_webapp=1&sender_device=pc Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube -  https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Stephanie Lind—a sales powerhouse and the founder of Elohi Strategic Advisors. Stephanie is a veteran of the food and beverage industry who has led strategy for giants like PepsiCo and Impossible Foods, but her story starts way before that. We talk about her "fell into food" moment selling Girl Scout cookies at age five, and how a lesson from her mother about getting "nine nos to get to the yes" shaped her entire career. Stephanie shares her path from driving a Frito-Lay truck to telling Impossible Foods they were "doing it wrong," and eventually building her own firm to help brands navigate the chaotic food landscape. We dive into why so many emerging brands fail by chasing the wrong customers, the "two-week contract" reality of corporate employees, and why she believes the distribution world is about to be rocked. Real talk on integrity, sales logic, and why the supply chain is where the real opportunity lies. Chapters 00:00 Introduction and Background 02:36 Aha Moments in Sales 05:41 Career Progression and Early Experiences 08:28 The Importance of Integrity in Sales 11:03 Navigating Corporate Politics 13:54 Transition to Alohi and Impossible Foods 16:53 The Challenges of Selling Emerging Brands 19:45 The Dynamics of Employee vs. Consultant Perspectives 22:43 The Freedom of Entrepreneurship 27:49 The Rise and Fall of Plant-Based Brands 34:48 Transitioning to Consultancy: A New Path 41:36 Navigating Client Relationships and Networking 48:11 Guiding Emerging Brands: Where to Start 53:45 Consumer Trends and the Future of Food Website: https://elohi.us Elohi LInkedIn: https://www.linkedin.com/company/elohi-strategic-advisors Elohi Facebook: https://www.facebook.com/elohistrategicadvisors Elohi Instagram: https://www.instagram.com/elohi.us/ Elohi X: https://x.com/elohiofficial LinkedIn: https://www.linkedin.com/in/stephlind/ Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube -  https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

This week I had the pleasure of chatting with Melissa & Noelle from Governess. We dove into the fascinating world of consumer product goods (CPG), exploring their journey, the critical role of brand voice, and how design shapes impactful brands. We also tackled the challenges and opportunities within the CPG space, discussed AI's influence on copywriting, and highlighted the power of storytelling in brand building. Melissa Blaser Founder, Chief Creative Officer Melissa spent 17 years at ad agencies TBWA\Chiat\Day, David&Goliath, and Crispin Porter + Bogusky writing campaigns for Old Navy, Pepsi, Gap, and Sephora before founding Governess in 2018 to work directly with CPG brand founders. She started as a messaging agency and has since built brands for Clio Snacks, Kopari Beauty, Diana’s Bananas, and Joon Foods. She’s an award-winning copywriter who’s language-obsessed and unapologetically biased toward brave brands. Melissa leads the Governess writers room and brings strong opinions about exclamation points and copy toolkits founders swear by. Noelle Roth Head of Design Noelle has 12+ years of experience designing brands across food, beauty, and services. She started her career at Pentagram and Mullen, then moved into restaurant branding in Chicago at Grip before transitioning into CPG food and beverage branding in Los Angeles with Governess. Her work has won two 1st place Dieline Awards and featured in “top pick” roundups across multiple categories. She specializes in creating packaging systems that scale across product lines and stand out on shelf. Her approach combines strategic thinking with design excellence, ensuring packaging doesn’t just look good—it performs. Governess Website – https://www.wearegoverness.com Instagram @wearegoverness – https://www.instagram.com/wearegoverness Melissa  Blaser Email – [email protected] Noelle Roth Email – [email protected] Brand Mentions from the Episode: June Pistachios – www.eatjoonfoods.comKelsey’s Brownie Bites – www.kelsiskitchen.comRealm Snacks – www.realmfoods.comDOT Foods – https://www.dotfoods.comClio Snacks – https://www.cliosnacks.com Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube -  https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube:  https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

This week, I sat down with Aaron Sharpe from Testo. Aaron started his journey wanting to decorate cakes — and ended up helping operators across the country rethink how they handle food safety. We talked about how a passion for pastry turned into a career that now bridges the gap between chefs, data, and smarter kitchen tools. Aaron breaks down how tech can actually make things simpler, why we’re always five years behind Europe, and what it means to truly invest in food safety instead of just reacting to health inspections. We also get into TPM, cool gadgets, white chocolate slander, sous vide steak, and why it’s time to kill the clipboard once and for all. Guest: Aaron Sharpe Topics Covered: • His culinary school journey and pastry obsession • The food-safety connection most chefs overlook • What TPM means and why oil monitoring matters • Why food safety tools should be fun, fast, and functional • How Testo’s gadgets help teams stay compliant and proactive • Why clipboards are dying and what’s replacing them • Digital monitoring, AI, and what’s next for smart kitchens • How to sell safety without sounding like a “rep” ⸻ 🔗 Resources & Mentions • Aaron Sharpe on LinkedIn https://www.linkedin.com/in/aaronsharpe/ • Testo Website https://www.testo.com/en-US/ • Testo 270 Fryer Oil Tester https://www.testo.com/en-US/testo-270/p/0563-2700 • Testo Saveris Food Safety System https://www.testo.com/en-US/products/saveris-food-safety • Aaron’s Side Hustle (Bakery IG) https://www.instagram.com/twindelightbakery Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

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. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Jeanne Jones — a lifelong culinary pro turned food blogger behind A Jeannie in the Kitchen. We talk about everything from cutting onions in goggles to working 18-hour days in catering, why she left the restaurant industry, and how she found new purpose in writing. Jeanne’s journey is filled with honesty, grit, and a deep love for food — whether she’s whipping up “first overs” or crafting a whole new recipe from leftovers. We also chat about staying real in a world full of filters, learning to pivot, and why creativity (not perfection) wins every time. Links & Resources Jeanne’s Blog: https://ajeanneinthekitchen.comCookbook Mentioned: Mediterranean: The Ultimate CookbookCulinary School Shoutout: Southern California School of Culinary ArtsThe Raisins Commercials (Yes, Those Ones): California Raisin Board 00:00 – Intro & Jeanne’s blog origin story  04:00 – Falling into food at 15  08:30 – Culinary school hustle & hands-on learning  12:00 – Working with Chevron’s multicultural catering  17:30 – The chaos (and beauty) of catering  22:00 – Stepping away from the industry  24:00 – How blog topics are born  27:00 – Ditching video for what feels authentic  30:00 – Writing as therapy & artistic expression  33:00 – Authenticity in a filtered world  36:00 – Cooking from the fridge: Jeanne’s approach  38:00 – First overs & leftovers explained  40:00 – Cookbook dreams and marketing roadblocks  43:00 – Jeanne’s dream meal with her dad  45:00 – Wrap-up & how to follow Jeanne Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

This week, I sit down with Chef Franck Desplechin — someone who’s spent decades in Michelin-starred kitchens and luxury hotels but has taken a step back to focus on what really matters. We talk about his new book Relentless Growth, but more importantly, we talk about what growth actually costs. Franck gets into burnout, ego, family, leadership, and what it means to build a life—not just a resume. This one’s for anyone who’s ever hit a wall, looked around, and realized success doesn’t always feel the way you thought it would. Guest: Chef Frank Desplechin Official Website: https://www.cheffranck.com Preorder the Book Relentless Growth (Signed Hardcover): https://www.cheffranck.com nstagram: https://www.instagram.com/franckdesplechin LinkedIn: https://www.linkedin.com/in/franckdesplechin Chapters 00:00 Introduction and Background of Chef Franck Desplechin 02:56 The Concept of Relentless Growth 05:36 Family Meals and Their Impact on Leadership 08:33 Learning from Failures and Setbacks 11:10 The Journey into Coaching and Incrementum 22:47 Embracing Entrepreneurship 23:08 The Importance of Mentorship 25:08 Chasing Growth, Not Money 26:23 The Journey of Writing a Book 29:51 Recognizing Growth vs. Burnout 33:08 Daily Reflection and Personal Growth 35:19 The Legacy of Parenthood 38:14 Leadership as a Trilogy 40:25 Plating Relentless Growth 42:16 Future Aspirations and Legacy Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

Evan Duignan went from rolling silverware in a dish pit to rolling out an industry-shifting machine. In this episode, Evan shares the startup journey behind Roller Express, how automation is reshaping hospitality, and the surprising lessons he learned building AlphaMated from scratch. It’s a real conversation about innovation, grit, and solving problems that actually matter. AlphaMated Website - https://www.alphamated.com AlphaMated Instagram - https://www.instagram.com/alphamated Evan Duignan LinkedIn - https://www.linkedin.com/in/evan-duignan-125975b6 Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

This week I sit down with Emra Nation from Oregon Fruit to talk all things beverage. We dive into the massive shift away from alcohol, the rise of mocktails, dirty sodas, boba, and why Gen Z is driving this movement. Emra’s insights into menu trends, functional ingredients, and her favorite new drinks make this one of the most fun and eye-opening convos I’ve had. If you’re in foodservice and not thinking about your drink menu—this episode’s your wake-up call. Guest: Emra Nation Company: Oregon Fruit Products Email: [email protected] LinkedIn: https://www.linkedin.com/in/emranation/ Chapters 00:00 Introduction and Background 00:56 The Beverage Boom 04:45 Changing Attitudes Towards Alcohol 10:03 The Rise of Mocktails 11:34 Complexity in Beverages 14:20 Hot Beverage Trends 17:28 The Dirty Soda Phenomenon 20:37 Boba and Textured Drinks 27:19 Oregon Fruit's New Launch 31:00 Future Beverage Trends Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast. YouTube - https://lnkd.in/gQM3S5mr  Spotify - https://lnkd.in/g_5kFXie Apple Podcast - https://apple.co/41RoTm4 Pandora - https://lnkd.in/gS-wu_YJ Follow Jeff: YouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-food Instagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.com Support this podcast at — https://redcircle.com/fell-into-food/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy