Fell Into Food Podcast – Détails, épisodes et analyse

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Fell Into Food Podcast

Jeff Fell

Arts

Fréquence : 1 épisode/12j. Total Éps: 81

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.

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Apple

Classements récents

Dernières positions dans les classements Apple Podcasts et Spotify.

Apple Podcasts

🇺🇸 États-Unis - food
21/08/2026
#33
🇺🇸 États-Unis - food
20/08/2026
#64
🇺🇸 États-Unis - food
31/05/2026
#91
🇺🇸 États-Unis - food
30/05/2026
#64
🇺🇸 États-Unis - food
27/05/2026
#35
🇬🇧 Grande Bretagne - food
26/05/2026
#74
🇺🇸 États-Unis - food
26/05/2026
#29
🇬🇧 Grande Bretagne - food
25/05/2026
#44
🇺🇸 États-Unis - food
25/05/2026
#16
🇺🇸 États-Unis - arts
25/05/2026
#100

Spotify

Aucun classement récent disponible

Liens partagés entre épisodes et podcasts

Liens présents dans les descriptions d'épisodes et autres podcasts les utilisant également.

https://www.instagram.com/fell_into_food
60 partages
https://www.instagram.com/windycitymushroom
5 partages
https://www.instagram.com/adinasdelicacies
2 partages

https://facebook.com/fellintofood
60 partages
https://www.facebook.com/windycitymushroom/
5 partages
https://www.facebook.com/profile.php?id=100091552262717
2 partages

Qualité et score du flux RSS

Évaluation technique de la qualité et de la structure du flux RSS.

Qualité du flux RSS

À améliorer

Score global : 33%

Historique des publications

Répartition mensuelle des publications d'épisodes au fil des années.

Year

Derniers épisodes publiés

Liste des épisodes récents, avec titres, durées et descriptions.

PEDROM REJAI PT1: 2 MIL LB MAYO / REALITY OF SUPPLY CHAIN / MUSTARD GAS

Épisode 52

lundi 5 janvier 2026 • Durée 01:02:42

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: pedrom@elevategrowth.partners

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

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ED HARRIS: KNIFE & SPOON / VEGANISH / TOFU BACON?

Épisode 51

lundi 29 décembre 2025 • Durée 37:48

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.

EMRA NATION: SIP HAPPENS / THE DRINK TRENDS CHANGING EVERYTHING

Saison 1 · Épisode 42

lundi 1 septembre 2025 • Durée 34:22

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: emran@oregonfruit.com

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 -

DUSTIN SELVAGGIO PART 2: CHEFS THE MODERN DAY PIRATES

lundi 4 août 2025 • Durée 42:01

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.

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:

DUSTIN SELVAGGIO PART 1: OG OF KOJI

Saison 1 · Épisode 40

lundi 28 juillet 2025 • Durée 51:23

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.

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: ⁠⁠

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

Saison 1 · Épisode 28

mardi 22 juillet 2025 • Durée 47:16

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

JIM FULLER: FABLE/CHEF/SCIENTIST/MUSHROOM REBEL

Saison 1 · Épisode 38

lundi 30 juin 2025 • Durée 01:02:59

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.

ROB MATTOCH: SPAM / COOK-CHILL / SCHOOL LUNCHES THAT DON’T SUCK

Saison 1 · Épisode 32

lundi 7 avril 2025 • Durée 45:07

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 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.com
Chef Consultant at Nourish Colorado: https://www.nourishco.org
Connect with Rob on LinkedIn: https://www.linkedin.com/in/rob-mattoch/

Mentioned in the Episode:

Tucs Equipment: https://www.tucsequipment.com
Nourish Colorado: https://www.nourishco.org
NAFEM (North American Association of Food Equipment Manufacturers): https://www.nafem.org
National Restaurant Association Show (NRA): https://www.nationalrestaurantshow.com/
Host Milano (Foodservice Expo in Italy): https://host.fieramilano.it/en
Multiwasher (automated speed rack washer): https://multiwasher.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

LUIS ALVARADO: CORN IN A CUP & CATCHING UP

Saison 1 · Épisode 36

mardi 25 mars 2025 • Durée 45:45

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.

YouTube - https://lnkd.in/gQM3S5mr

MIKE MESSEROFF: REWRITING SUCCESS / HOW TO STOP HUSTLING AND START LIVING

Saison 1 · Épisode 35

mardi 11 mars 2025 • Durée 01:06:49

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 ()

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