Fell Into Food Podcast
- Episodes
- 100
- Released
- weekly
- Latest episode
- Nov 11, 2026
About the podcast
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 100
Byron Irwin: Reclaiming Waste and Rebuilding Community
Byron Irwin is a lifelong farmer, composter, and the founder and manufacturer behind Eco-Drum composters and Compost Network. Raised in a tight-knit village of just 500 people on the Canadian prairies, Byron …
Show notes
Byron Irwin is a lifelong farmer, composter, and the founder and manufacturer behind Eco-Drum composters and Compost Network. Raised in a tight-knit village of just 500 people on the Canadian prairies, Byron learned the value of hard work, self-reliance, and caring for the soil early on. Over the past three decades, he has channeled those agricultural roots into developing commercial in-vessel composting systems—deploying more than 2,000 units across North America to help livestock producers, fish farms, and local municipalities responsibly transform organic waste into vital soil amendments. Today, Byron’s mission centers on empowering youth and small communities through localized waste diversion, hands-on environmental education, and closed-loop community gardens.
In a food system where roughly 30% to 40% of organics end up discarded in plastic bags and buried in landfills, Byron makes a compelling case for returning nutrients to where they belong. In this episode, host Jeff sits down with Byron to break down the mechanics of high-heat, aerobic drum composting and discuss why decentralized, community-level facilities are outperforming massive municipal operations. Byron details how his latest open-access BioDome project combines recycling drop-offs with puppet theaters, playgrounds, and gardening workshops—directly funding local Scout troops while teaching kids where their food truly comes from.
Websites: ecodrumcomposters.com
Byron Irwin [email protected]
LinkedIn: https://www.linkedin.com/in/byron-irwin-26985819a/
Chapters
00:00 - Introduction & Prairie Roots
04:51 - Agricultural Waste & Creating the Eco-Drum
08:58 - The Disconnect: Where Food Really Comes From
10:16 - Decentralized vs. Centralized Composting
14:37 - The BioDome: Blending Recycling, Education & Play
17:45 - Diverting Waste to Fund Youth Programs
20:21 - The Biology Inside In-Vessel Drum Systems
23:12 - Hard Entrepreneurial Lessons, Tariffs & Inflation
28:00 - Redefining Success Beyond Profit Margins
34:00 - Engaging the Next Generation Through Dirt & Work
38:38 - Connecting with Byron Irwin & Closing Thoughts
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.
Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91
Apple Podcast - https://apple.co/41RoTm4
YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacyVinny Wilson: No Cap! Soda Pop / Scaling A Next-Gen Beverage Brand
Vinny Wilson is the Co-Founder of NO CAP! Soda Pop, a next-generation beverage brand bringing bold, nostalgic flavors to the modern soda category. After working with fast-growing brands like PRIME Hydration and …
Show notes
Vinny Wilson is the Co-Founder of NO CAP! Soda Pop, a next-generation beverage brand bringing bold, nostalgic flavors to the modern soda category. After working with fast-growing brands like PRIME Hydration and Alani Nu, Vinny launched NO CAP! with his father in 2024. Delivering bold 16 oz flavors paired with zero sugar, zero calories, zero caffeine, and electrolytes, the brand generated $1.26 million in first-year revenue and has expanded to more than 4,000 active retail accounts and thousands of doors nationwide.
In this episode of Fell Into Food, Jeff sits down with Vinny to break down what it really takes to launch and scale a beverage brand in one of the most cutthroat categories in CPG. Before starting his own company, Vinny moved from Southern California to a freezing Minnesota winter—accidentally living in the back of a pawn shop Airbnb—to take an entry-level field sales role with Congo Brands. After becoming their #1 sales rep and scaling into the National Field Sales Trainer role overseeing 500 reps across the country, he spotted a massive gap in the cooler: every modern "better-for-you" soda was fighting over millennial women with soft, pastel 12 oz cans, completely ignoring Gen Z, Gen Alpha, and male convenience-store shoppers.
Born out of an Urban Dictionary joke over turkey burgers at a family backyard barbecue, NO CAP! Soda Pop flipped the script. Vinny shares how he and his dad (a 30-year beverage industry veteran) formulated 13 flavors in under a month, why they skipped lighting money on fire with Meta ads to lock in heavyweight licensing deals with SOUR PUNCH, ICEE, Albanese Gummies, and Country Time, and how their bold 16 oz cans pass the ultimate "Mom and Dad label turn" test. We also dive into their boots-on-the-ground guerilla sampling strategy—handing out 300,000 cans at the X Games and US Open of Surfing—and why K–12 school nutrition is the next major frontier on their roadmap.
Website: https://drinknocapsoda.com/
Instagram: @nocapsodapop
LinkedIn: Vinny Wilson
Chapters
00:10 – The Engine Room: Moving to Minnesota, living in a pawn shop Airbnb, and scaling PRIME Hydration sales from 30 to 500 reps.
03:05 – Spotting the Gap: Recognizing that Gen Z, Gen Alpha, and male C-store shoppers were completely ignored by pastel, millennial-focused modern sodas.
05:07 – The BBQ Origin: How an Urban Dictionary joke at a family turkey burger dinner sparked the "NO CAP!" name.
08:41 – The Parent Test: Designing loud 16 oz cans that grab kids on the front while passing the zero-sugar, zero-caffeine back label test.
11:13 – Fast Formulation: Working with top-tier formulators to lock in the name, packaging, and 13 flavors in under 30 days.
12:37 – The Licensing Playbook: Skipping expensive Meta ads by partnering with Albanese, ICEE, Country Time, and SOUR PUNCH to drive instant C-store velocity.
16:36 – The SOUR PUNCH Collab: Translating iconic sour-then-sweet candy flavors into four zero-sugar soda options.
21:31 – Guerilla Sampling: Handing out 300,000 cans and sharing the podium with Monster and Red Bull at the X Games and US Open of Surfing.
26:21 – Schools & 2027 Expansion: Bringing compliant beverages to K–12 athletics and pushing past Walmart, Kroger, and H-E-B into the Midwest and East Coast.
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.
Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91
Apple Podcast - https://apple.co/41RoTm4
YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
Until next time we’ll catch you on the Sunny Side!
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Privacy & Opt-Out: https://redcircle.com/privacyBrittney Miller: Cracking the Quail Code
Brittney Miller is the President and second-generation owner of Manchester Farms, America’s oldest and largest quail farm, where she has helped transform her family’s South Carolina operation into a nationwide …
Show notes
Brittney Miller is the President and second-generation owner of Manchester Farms, America’s oldest and largest quail farm, where she has helped transform her family’s South Carolina operation into a nationwide supplier of quail and quail eggs. A Clemson University graduate with a B.S. in Poultry Science, Miller grew up on the farm before building experience in animal health and fine dining, then returning home to take the reins of the family business. Today, she leads every facet of the operation, combining her poultry expertise, foodservice experience, and entrepreneurial approach to grow the specialty quail market while preserving her family’s agricultural legacy.
This week, Brittney sits down with Jeff to pull back the curtain on what it really takes to scale an heirloom game bird farm from a small family operation into a $20 million commercial powerhouse. We dig into the realities of multi-generational succession, the challenges of commercial barn husbandry, and how Manchester Farms unlocked massive retail growth by distributing over 50 million quail eggs a year. Plus, Brittney shares practical culinary knowledge every chef and home cook needs—from the 3:1 baking ratio and the foolproof trick to peeling quail eggs, to why you need specialized scissors and what’s ahead for ready-to-eat sous-vide confit quail.
Website: manchesterfarms.com
Instagram: @manchesterquail
TikTok: @manchesterquail
Facebook: Manchester Farms Quail
YouTube: @manchesterfarmsquail1102
Chapters
00:00 – Intro: Growing up on America’s oldest commercial quail farm
05:12 – The Campbell Soup job offer and walking away for hunting season
07:16 – Early days of Manchester Farms, trade shows, and distribution growth
10:15 – Clemson Poultry Science, corporate gigs, and the Vail ski club detour
13:37 – Navigating family business dynamics and stepping into sole ownership
17:50 – Scaling from $7M to $20M: Barn biology, risk tolerance, and agribusiness banking
22:25 – The Quail Egg explosion: Nutrition profile, Costco rollout, and heritage Pharaoh genetics
26:47 – The banana-peel trick and why you need quail egg scissors
30:49 – Kitchen applications: 3:1 baking ratio, deviled eggs, and Brittney’s pan-fried hack
34:36 – Kid food exploration, Jewel-Osco / Midwest retail distribution, and grocery buyer buy-in
40:15 – Innovation pipeline: Sous-vide duck fat confit quail and grilling tips
43:13 – Outro and closing thoughts
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.
Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91
Apple Podcast - https://apple.co/41RoTm4
YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
Until next time, we’ll catch you on the sunny side!
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacyBeyond Pisco: Pairing World-Class Peruvian Gastronomy with Valtierro’s Daniel Valverde
Born into a poor family in Peru as the youngest of five children, Daniel Valverde’s path to winemaking began far from the vineyard. At nineteen, without a college degree, he followed his older siblings to the …
Show notes
Born into a poor family in Peru as the youngest of five children, Daniel Valverde’s path to winemaking began far from the vineyard. At nineteen, without a college degree, he followed his older siblings to the United States and took a job busing tables on weekends in New Jersey while juggling shifts at a local supermarket. Grinding his way across restaurant floors, he eventually made the leap to New York City to work at the historic steakhouse The Palm, rising through the ranks from server to floor manager, beverage manager, and eventually sales manager. It was there that he met fellow server Max, sparking a late-night pact to one day make wine together in Peru. Driven by an entrepreneurial streak forged in the US, Daniel later stepped away from the corporate dining world, survived a battle with thyroid cancer, and relocated to Puerto Rico on an impulse in 2021. There, he founded Green Rose Cleaners—scaling it from a solo hustle into the island’s highest-rated commercial and residential cleaning service. That venture provided the operational freedom to return home to Peru and finally fulfill his promise: founding Valtierro to prove that Peru’s heritage grapes belong on the world’s finest dining tables.
Long before Valtierro existed, Daniel and his coworker Max made an offhand promise over shift drinks in Manhattan that they would one day make wine together. Daniel walks through the forgotten history that fueled that dream: how Peru actually produced wine before Chile and Argentina in the 1500s, why Spanish Crown tariffs and natural disasters crushed the industry, and the exact phone call a decade later that convinced Max to hop on a plane to Ica.
Instead of raising millions to buy real estate, Daniel hit the road and scouted bodegas across southern Peru, landing in the high-desert valley of Tacna right on the Chilean border. He explains the art of tenant winemaking—how he convinced an independent, multigenerational grape farmer to sell him two tons of fruit and rent out cellar space so they could vinify on their own terms.
Valtierro Website: https://www.valtierro.com/
Valtierro Instagram: @valtierrowine
Episode Timestamps & Chapters
00:00 – Intro: Welcome Daniel Valverde to Fell Into Food
00:23 – Leaving Peru at 19: Busing tables and rising through NYC dining rooms
01:40 – The 15-year pact with sommelier Max at The Palm
02:20 – The lost history: Why Peru made wine before Chile and Argentina
03:53 – Ground zero: Scouting Ica and sending the text that started Valtierro
05:41 – The entrepreneurial mindset, early failures, and launching Green Rose Cleaners
12:44 – Arriving in Tacna: Renting tanks and partnering with a generational grower
14:55 – Bringing in 40 years of Argentine winemaking expertise
15:36 – The Malbec of Peru? Why bet on Negra Criolla
17:26 – Overcoming the Pisco legacy and leaning into fine dining momentum
19:50 – The NYC restaurant story: Confronting the domestic wine stigma
21:38 – The go-to-market: 1,500 bottles, allocation math, and scaling up
24:20 – Direct-to-consumer club plans vs. retail placement
25:09 – Rejecting tourist kitsch: Burgundy glass, clean labels, and wax stamps
26:15 – Cellar details: 50% whole-cluster, manual picking, and nitrogen bottling
28:44 – Pairing wine with Peruvian cuisine: What to ask your server
30:00 – Full circle: What the 19-year-old busboy would say today
31:05 – Where to find Valtierro and closing thoughts
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.
Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91
Apple Podcast - https://apple.co/41RoTm4
YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
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Privacy & Opt-Out: https://redcircle.com/privacyBeignets, Boudin Egg Rolls, and a Pirate Coffee Shop: My First Trip to New Orleans
First time in New Orleans, and I nearly choked on powdered sugar within the first hour. Worth it.Down for three days, so I did what I do and ate everything. I have opinions on the turtle soup (I grew up in the …
Show notes
First time in New Orleans, and I nearly choked on powdered sugar within the first hour. Worth it.
Down for three days, so I did what I do and ate everything. I have opinions on the turtle soup (I grew up in the sticks, it's turtle soup, guys). I found a boudin egg roll that was one of my favorite thing I ate all trip. I walked Bourbon Street after everyone told me it'd be a disaster, and it wasn't.
Best meal of the trip? Lufu which is Indian food. In New Orleans. Go figure.
Go watch this one on YouTube, because me describing a plate of food with audio only gets old fast. Everything I mentioned is listed below. Tell me what I missed, because I'm going back, and next time it's crawfish season.
Catch you on the sunny side.
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Privacy & Opt-Out: https://redcircle.com/privacyStephanie Noto: Fixing School Food / Beyond the Grab Bag & Mealy Apples
Stephanie Noto is a Registered Dietitian, Child Nutrition Program, and School Food Expert. In partnership with school districts, Stephanie evaluates and enhances school meal programs by integrating sound …
Show notes
Stephanie Noto is a Registered Dietitian, Child Nutrition Program, and School Food Expert. In partnership with school districts, Stephanie evaluates and enhances school meal programs by integrating sound nutrition principles with operational and sustainable best practices. Her career in school nutrition spans 17 years, self-employed as a consultant for the last 8 years. She brings experience as a former K12 Food Service Director, Regional Food Production Specialist, and National Support Resource for K12 operators, which has given her first hand view of the opportunities and challenges school food service teams face. Districts often struggle with staffing capacity, limited training, the complexity of institutional procurement, and the need to balance regulatory compliance with increased expectations around fresh, minimally processed ingredients.
School nutrition is one of the most complex, misunderstood sectors in the entire culinary landscape. Between federal reimbursement guidelines, strict meal pattern requirements, and tight bottom lines, serving high-quality, scratch-cooked food to students is an uphill battle.
In this episode, registered dietitian, former K-12 Food Service Director, and school food consultant Stephanie Noto (Noto Nutrition Consulting) breaks down the true state of the National School Lunch Program (NSLP). We explore recent changes in USDA nutrition regulations—including added sugar limits and sodium tier targets—and unpack the execution disconnect that leads to "cop-out" meals like grab bags and mealy red delicious apples.
Stephanie Noto’s Website: https://www.notonutrition.com/
Instagram: https://www.instagram.com/notonutrition
LinkedIn: https://www.linkedin.com/in/stephanie-noto-rd-cdn-sns-23410878/
0:00 Intro: Meet Stephanie Noto
1:14 State of school nutrition — what's changed in 3–5 years
2:43 NSLP, SBP, and the sodium/sugar rollout explained
6:23 The "compliant" lunch that isn't really a meal
10:31 Self-op vs. contract management: the training gap
13:49 Fixing the middle of the P&L
17:45 Writing real food into the contract
21:59 From 24-year-old regional resource to independent consultant
27:19 Do chefs belong in school kitchens?
32:01 Her fix: mandatory training before you get the job
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.
Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91
Apple Podcast - https://apple.co/41RoTm4
YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacyAccidental Cook to Culinary Empire: Chef Adrianne Calvo on Building Legacy
Chef Adrianne Calvo is an award-winning Miami-based restaurateur, best-selling cookbook author, and Emmy-nominated, 9x Telly Award-winning media personality known for her signature "Maximum Flavor" style. Her …
Show notes
Chef Adrianne Calvo is an award-winning Miami-based restaurateur, best-selling cookbook author, and Emmy-nominated, 9x Telly Award-winning media personality known for her signature "Maximum Flavor" style. Her flagship restaurant, Chef Adrianne's Vineyard, has grown from a strip-mall startup into a national "must-eat" institution, and she's built a full media presence around it — TV appearances on Chopped and Beat Bobby Flay, a million-plus social following, and a newest cookbook, Maximum Flavor at Home, bringing that same cooking into everyday home kitchens.
At 22, with no investors and no real restaurant experience beyond an internship, she opened Chef Adrianne's Vineyard in a Kendall strip mall — right before the 2008 financial crash. Nineteen years later, it's a national "must-eat" institution, and she's built an entire "Maximum Flavor" world around it: an Emmy nomination, nine Telly Awards, appearances on Chopped and Beat Bobby Flay, a million-plus followers, and a new book, Maximum Flavor at Home, out November 3rd.
Website: chefadriannes.com
Instagram: @chefadrianne
YouTube: youtube.com/user/ChefAdrianne
Maximum Flavor at Home (out November 3, 2026)
Book Tour Dates
- November 6 — The Last Bookstore, Los Angeles
- November 12 — Books & Books, Coral Gables, FL
- November 18 — The Chopping Block, Chicago
Timestamps
01:14 — The accidental cooking class and the French toast that rerouted her life
04:56 — Opening the restaurant at 22, right before the 2008 crash, and leading a kitchen full of veterans twice her age
07:55 — Inside Dark Dining: blindfolds, heightened senses, and the champagne trick that still gets 19-year regulars
14:13 — Where AI helps in the kitchen — and where it can't touch human creativity
17:16 — Maximum Flavor at Home (out November 3): the new book, standout recipes, and the tour
30:57 — Her sister Jennifer, "Make It Count," and the difference between burnout and dedication
33:24 — 19 years as St. Jude's Culinary Ambassador, and the one standard she wants tied to her name
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.
Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91
Apple Podcast - https://apple.co/41RoTm4
YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacyKen MacKenzie: Fresh Victor / Quitting Tequila To Go Fresh
Ken MacKenzie is the visionary founder and CEO of Fresh Victor, a premium line of all-natural, cold pressed, refrigerated mixers for effortlessly delicious cocktails, low-alcohol and spirit-free drinks. With …
Show notes
Ken MacKenzie is the visionary founder and CEO of Fresh Victor, a premium line of all-natural, cold pressed, refrigerated mixers for effortlessly delicious cocktails, low-alcohol and spirit-free drinks. With over 20 years of experience in the
creation, import, and distribution of spirits and craft beverages, Ken is a successful serial entrepreneur with a rich history in the industry. Before launching Fresh Victor, Ken co-founded Republic Tequila and Republic Spirit Blends. His impressive career also includes the import, development, and launch of unique spirits like Onyx Coffee Liqueurs and his highly demanded 100% agave tequila brand, Amate.
Ken's journey in the spirits industry began in 1997, when he apprenticed in Guadalajara, learning the premium pure agave tequila business from the ground up. He soon launched his consultancy, La Mission, S.A. de C.V., dedicating the next decade to pioneering the importation of high-end 100% agave tequila into the United States. After returning to the U.S., Ken founded Travesia Import Group, continuing to import, distribute, and consult on premium liquor brands. He then expanded his portfolio to include bespoke Texas spirits and mixers, distributed by Republic National Distributors. Ken is a frequent and respected speaker at high-profile industry events, educating the beverage market and hospitality
industry on 100% agave tequila. His Republic and Amate tequila brands have garnered over 15 top industry accolades, including recognition from Wine Enthusiast magazine and numerous medals at the San Francisco World Spirits Competition and Denver International Spirits Competition.
In this conversation, I talk with Ken about what actually convinced him tequila wasn't a phase — and why he never went home. He walks through how agave tequila is really made, from an eight-to-twelve-year growing cycle to a single glass carrying over 300 distinct flavor compounds, and how that same discipline shaped everything about Fresh Victor. We get into why he refused every piece of advice to make it shelf-stable, what it cost him to spend 18 months chasing the right acid balance on one flavor, and the early stretch where the company was pouring out almost as much product as it was selling because the shelf life was too short to survive distribution.
We also get into where the non-alcoholic and zero-proof movement is really headed, and why Ken built Fresh Victor so the same drink works whether or not there's alcohol in it. Nine flavors in, he says they've barely scratched the surface of where this goes next.
Website: Freshvictor.com
Instagram / Facebook / Linkedin / Tiktok: @freshvictorcocktails.com
X: @freshvictormix
For being a listener Ken has decided to give everyone 20% off their next order from their website freshvictor.com using promo code FELL2FOOD20. No minimum purchase requirement. Can’t combine with other discounts. Active from today until Dec 31, 2026
0:00 From Tequila to Fresh Mixers — How the Pivot Started
2:23 Why Food and Drink Actually Bring People Together
5:42 Following Love to Guadalajara — and Never Leaving
8:19 How Tequila Is Actually Made, From Agave to Bottle
13:55 What You Should Actually Be Tasting For
17:24 Building Fresh Victor — Four Ingredients, No Shortcuts
19:00 Refusing to Go Shelf-Stable
24:56 The 18-Month Fight for the Right Acid Balance
28:21 The Hurdles That Almost Ended It
34:44 Zero-Proof, Connection, and What's Next for Fresh Victor
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.
Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91
Apple Podcast - https://apple.co/41RoTm4
YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacyNicole Bentler: Pocono Maple, Before The Syrup
I sat down with Nicole Bentler this week — a health and wellness pro turned maple farmer, who bought a run-down, two-hundred-year-old farm in the Pocono Mountains of Pennsylvania back in 2019 with no real plan …
Show notes
I sat down with Nicole Bentler this week — a health and wellness pro turned maple farmer, who bought a run-down, two-hundred-year-old farm in the Pocono Mountains of Pennsylvania back in 2019 with no real plan beyond having a place to bring her family.
That farm is now Pocono Maple Water, a farm-to-bottle maple water and maple syrup brand, and Nicole's one of only a handful of female-owned maple farms in the country. We got into what maple water actually is before it ever becomes syrup, the finding about our water supply that made her trademark the phrase "What's In Your Water," and why she's turned down Target and Walmart more than once to stay direct-to-consumer.
Website:
Instagram: @poconomaplewater
Instagram: @poconomountainmaple
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.
Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91
Apple Podcast - https://apple.co/41RoTm4
YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
CHAPTERS / TIMESTAMPS
Timestamps pulled from raw transcript markers — confirm exact in/out points against the edited cut before publishing.
00:00 — Cold open: cracking a maple water on mic, and the question everyone asks first
00:44 — What maple water actually is, and how it's different from syrup
02:57 — Buying a run-down farm in 2019 with zero plans to build a beverage brand
05:19 — Six to eight miles a day tapping trees in the snow
06:27 — The estrogen finding behind the "What's In Your Water" trademark
09:53 — Big bottled water brands, spring-water lawsuits, and knowing where your water comes from
14:08 — Three bears, a raided bee yard, and building a team in a corner of agriculture with almost nobody under 40
18:17 — The six-week harvest, the subscription model, and turning down Target and Walmart on purpose
20:32 — The cans-vs-cartons-vs-glass packaging fight with her partner Dante
25:10 — What maple water actually does for the body, and the empty-stomach test
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Jason Olinik is Senior Vice President of Operations & Partnerships at Rudy's Hospitality Group, where he leads growth strategy and every client relationship across workplace dining, markets, and restaurant …
Show notes
Jason Olinik is Senior Vice President of Operations & Partnerships at Rudy's Hospitality Group, where he leads growth strategy and every client relationship across workplace dining, markets, and restaurant concepts. He's spent 23 years in hospitality — starting at sixteen scrubbing grease off the back dock of a Chili's in Brighton, Michigan, then running a limited-service hotel in Naples, building restaurant concepts inside an airport, and working luxury resorts in Florida before landing at Rudy's. He's also the author of Discernment: Seeing Through the Narrative Economy.
I sat down with him to talk about the gap between what a report says and what's actually happening on the floor — and why the leaders who stay close to the floor are the ones who catch it before it costs them. Jason talks about the meeting culture that crept in after the pandemic, the seventeen systems his teams were juggling just to load a menu, and the moment he realized he'd drifted too far from the work that built him. He also tells me about a ledge in the Jemez Mountains outside Albuquerque, and the jump that changed how he's approached every hard decision since.
Book & author site: jasonolinik.com
Rudy's Hospitality Group: rudyshospitality.com
LinkedIn: linkedin.com/in/jason-olinik-57355464
Instagram: @j.olinik_author
Book: Discernment: Seeing Through the Narrative Economy
TIMESTAMPED CHAPTERS
0:00 Intro
0:10 The Chili's Loading Dock, Age Sixteen
2:22 What Makes a Great Operator
11:07 Why Workplace Dining Needs Restaurant Standards
16:10 Thin Center, Strong Field
18:15 AI, Automation, and Where It Actually Helps
26:41 Writing Discernment
33:41 The Meeting Culture Rant
36:06 The Jemez Mountains Jump
41:30 Where to Find Jason
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Jeff Tonidandel and Jamie Brown are the husband-and-wife owners of the Tonidandel-Brown Restaurant Group (TBRG) in Charlotte, NC — six restaurants (Supperland, Haberdish, Ever Andalo, Growlers Pourhouse, Leluia …
Show notes
Jeff Tonidandel and Jamie Brown are the husband-and-wife owners of the Tonidandel-Brown Restaurant Group (TBRG) in Charlotte, NC — six restaurants (Supperland, Haberdish, Ever Andalo, Growlers Pourhouse, Leluia Hall, Olivelli Deli), three of them Michelin Guide American South recommended. They co-host the podcast Jeff and Jamie Feed and the national PBS series Fork & Hammer, recently nominated for a Daytime Emmy in Outstanding Culinary/Cultural Series. Jamie's first book, Eleven Tables: A Wild Ride Through Food, Failure, and Figuring It Out, is out now.
Jeff Tonidandel and Jamie Brown left corporate jobs at the peak of the economy, backpacked across Europe and Asia for eight months with paper maps and a burner phone, and came home to the 2008 recession with an idea and no restaurant experience. They found their first space in Charlotte's NoDa neighborhood because of a pink slip taped to the door — an unpaid gas bill. That eleven-table crepe shop is now Tonidandel-Brown Restaurant Group: six concepts, three of them Michelin Guide American South recommended, a national PBS series (Fork & Hammer, just nominated for a Daytime Emmy), a weekly podcast, and Jamie's first book.
In this conversation, Jeff and Jamie talk about why Jeff is campaigning to brand Charlotte the "City of Hospitality," what the city's food scene was already doing right before Michelin ever showed up, and what it actually takes to turn a 100-year-old church into a working restaurant kitchen. They get honest about the harder calls too — closing a thirteen-year, still-profitable restaurant to become Ever Andalo, and retiring their doughnut shop after one too many equipment failures. Plus: running a 330-person team across six kitchens, two shows, and three kids, and what's next — dry-aged fish, a new commissary, and hotel projects on the horizon for 2029.
Website: tonidandel-brown.com
Podcast: Jeff and Jamie Feed
PBS series: Fork & Hammer
Book: Eleven Tables — Amazon / Barnes & Noble
Restaurants:
Supperland
Haberdish
Ever Andalo
Growlers
Pourhouse
Leluia Hall
Olivelli Deli
Wyatt's Superfine (coming soon)
Chapters
0:00 Welcome, Jeff & Jamie
1:01 The one thing they want listeners to take away
2:29 Why Jeff is campaigning for Charlotte as the "City of Hospitality"
5:03 Transplants, small-city warmth, and Bible Belt hospitality
7:48 What Charlotte's food scene was already doing right before Michelin arrived
10:02 Charlotte as a culinary crossroads — and the 200-farm network behind it
12:07 Turning churches, a clothing store, and a general store into restaurants
14:25 Supperland's 14-foot fire grill, and blending old-school with tech
17:30 Why they closed a profitable restaurant to become Ever Andalo
20:22 The 82-square-foot doughnut shop that broke one too many times
23:02 The eight-month backpacking trip — and the pink slip that found their first space
27:05 Where the entrepreneurial fortitude actually came from
29:15 Jamie's six years working a day job to fund the dream
32:56 Running six restaurants, two shows, and three kids with a 330-person team
36:26 How Fork & Hammer landed on PBS — and just picked up a Daytime Emmy nomination
42:08 Jamie's book, Eleven Tables
43:58 What's next: dry-aged fish, a new commissary, and 2029 hotel plans
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Matthew Cutolo is the Executive Pastry Chef and third-generation chef at Gargiulo's Restaurant, a Coney Island institution since 1907. He helps oversee both front and back of house, preserving rare …
Show notes
Matthew Cutolo is the Executive Pastry Chef and third-generation chef at Gargiulo's Restaurant, a Coney Island institution since 1907. He helps oversee both front and back of house, preserving rare Italian-American dishes seldom found elsewhere. A sought-after culinary voice, Cutolo has been featured on the Today Show, CBS's The Dish, The New York Times, NBC New York, PIX11, and Fox's Good Day NY. Beyond the kitchen, he creates content championing classic Italian traditions and is now building his own digital platform dedicated to his culinary philosophy, signature recipes, and entrepreneurial ventures, establishing himself as a culinary entrepreneur for the next generation of food lovers.
Chef Matthew Cutolo was halfway through an accounting degree when his uncle called and asked one question — you coming to work when you're done? That was it. No speech, no pitch. He's been in the kitchen at Gargiulo's ever since, third generation now, running a Coney Island restaurant his family's had since 1965 in a building that's been slinging Italian food since 1907. A hundred and nineteen years in one spot.
I've had guys work under me for years before I'd actually show them anything real — call it selfish, call it survival, but you learn fast who wants to be great and who just wants the paycheck. Matthew's version of that is a guy named Mike the Bake, forty years as Gargiulo's pastry chef, the only man alive who ever had the cannoli recipe. He didn't just hand it to Matthew. Months of watching, no bowl, no measuring, nothing written down — and there's a theory on why Mike kept walking away mid-recipe for years that's got nothing to do with baking. It's about figuring out who's serious and who's just talking.
Socials
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CHAPTERS / TIMESTAMPS
Timestamps pulled from raw transcript paragraph-start markers — confirm exact in/out points against the edited cut before publishing.
00:00 — Cold open: a family business, a phone call, and the third generation who said yes
01:25 — Mike the Bake — the pastry chef who trained Matthew for over 40 years
06:28 — Was disappearing mid-recipe actually a test of whether Matthew really wanted it
08:57 — The pressure of running solo, and why no two written versions of the same recipe matched
12:16 — The phone call from Uncle Louie that pulled him out of an accounting degree
16:23 — Working with family — who wins the argument when the food's on the line
17:50 — Staying true to tradition while everyone else chases what's viral
20:28 — From an internship on The Chew to his first solo TV hit
27:22 — Jarring the sauce, shipping nationwide, and the real math on freight cost
29:17 — The Gargiulo wine on the way, and why he keeps building past the restaurant
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I had Michael Smith back on the podcast this week — round two with the guy behind Rameking, the only pre-filled portion cup dispenser out there, still running the whole operation with one other person out of …
Show notes
I had Michael Smith back on the podcast this week — round two with the guy behind Rameking, the only pre-filled portion cup dispenser out there, still running the whole operation with one other person out of Ohio. And yes, that jingle is still stuck in my head. It plays at the end of this episode too. You've been warned.
This episode is less about the product and more about what happens once you actually start posting. Michael went from 200 followers to a video sitting at three million views — no music, no editing, nothing polished about it, and the same thing that made people mad about it is the reason it worked. We get into that, and then into the real meat of the conversation: a private group he built called Global Nova, forty-some business owners trading warm introductions instead of competing for the same cold leads. No dues, no catch. Sounds like a nice idea in theory until you realize it's actually working for him.
Somewhere in the middle of all that we also cover why the standard sauce cup isn't cutting it anymore — blame the chicken tender for that one — and the one-word email trick that actually gets telemarketers to leave you alone. That's how these conversations go with Michael.
If you're trying to figure out what to actually do with the people already watching you, or you just want that Rameking song stuck in your head for the rest of the week — this one's for you.
Michael Smith / Rameking: rameking.com — available through US Foods, Sysco, and Amazon.
LinkedIn: Rameking / Michael Smith
Instagram @ramekingdom
Facebook @therameking
TikTok @ramekingdom
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CHAPTERS / TIMESTAMPS
00:00 — Welcome back Michael Smith, and the jingle nobody can get out of their head
01:00 — What Rameking is, and the new 3.5–4oz cup coming because of chicken tender culture
02:59 — Rebuilding social media from 200 followers, and switching to an educational content style
05:20 — Recording 30–60 fifteen-second videos in a day, and the jingle sign-off on every one
06:33 — The Robopost CSV trick for scheduling a week of posts at once
09:45 — The raw, no-music TikTok video that hit 3 million views
13:25 — Why he built Global Nova instead of just growing a following
21:22 — What surprised him most about who joined — a Bar Rescue celebrity chef and Dart Containers
26:46 — Warm intros vs. cold outreach, and the trick to get telemarketers to actually leave you alone
29:03 — Audience vs. community vs. support group — the real difference
RESOURCES MENTIONED
Rameking (rameking.com) — portion cup dispenser, available through US Foods, Sysco, and Amazon
Robopost — social media scheduling app Michael uses to batch content, including CSV bulk uploads
Global Nova Group — private LinkedIn networking group Michael founded, ~42 members, free to join
George / Grill Advantage — mentor who helped shape Michael's educational content style
Brian Duffy — celebrity chef (Bar Rescue), Global Nova member
Dart Containers — sustainability lead is a Global Nova member
Levy Restaurants — Michael's former employer (GM, Ohio State) — kept as a warm-intro resource for the group
- Episode Art
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Samantha Skyring is the founder and CEO of Oryx Desert Salt, a mineral-rich salt sourced from an ancient underground lake beneath Africa's Kalahari Desert — now stocked by Whole Foods and Woolworths, served in …
Show notes
Samantha Skyring is the founder and CEO of Oryx Desert Salt, a mineral-rich salt sourced from an ancient underground lake beneath Africa's Kalahari Desert — now stocked by Whole Foods and Woolworths, served in more than 3,500 restaurants, and supplied to JetBlue Airlines. We get into desert salt versus sea salt, the sodium and hydration science most people get backwards, and what's actually sitting in the "natural" sea salt in your pantry.
This one starts with Samantha walking 75 miles across the Skeleton Coast in Namibia in her twenties — the trip that put her face-to-face with the oryx antelope the brand is named after — and gets a lot more intense from there. Fifteen years ago, with a toddler to care for and no guarantee any of it would sell, she sold her house, bought 34 tonnes of desert salt, stored it in a garage unit, and started bottling it herself at her dining room table. That's how Oryx Desert Salt began. She'll also tell you, on tape, that table salt was invented as an industrial product around 1910 for paint and textiles, and that the chemicals added to make it "flow freely" are still in the shaker on your table today.
We cover what's actually harvested out of the ocean when a bag says "sea salt" — plastics, sewage, and in some cases radioactive waste from decades-old ocean dumping. Samantha walks through why sodium and hydration are more connected than most people realize, why she thinks "salt is bad for you" might be one of the more persistent food myths out there, and how she landed a national Whole Foods listing off three cold emails to a category buyer. We also get into the plastic-free, ceramic-mechanism grinder that kept over 894,500 plastic grinders out of landfill in 2024 alone.
Website: https://oryxdesertsalt.com/
Facebook: https://www.facebook.com/oryxdesertsalt/
Instagram: https://www.instagram.com/oryxdesertsalt/?hl=en
Youtube: https://www.youtube.com/@oryxdesertsalt4081
Oryx Desert Salt can be found at
Amazon
Whole Foods
Direct on website
CHAPTERS / TIMESTAMPS
00:00 — Cold open: the five-month desert journey that started it all
01:18 — What Oryx Desert Salt is, and why an antelope is the logo
05:42 — She sold her house to buy 34 tons of desert salt
06:25 — Inside the Kalahari salt pan: 55 million tons, bigger than Texas
10:00 — What's actually in your sea salt (plastics, sewage, radioactive waste)
12:27 — Table salt's origin story: an industrial product from 1910
17:15 — "Salt is bad for you" — dismantling the biggest nutrition myth on the planet
26:26 — How she landed a national Whole Foods listing with three emails
32:15 — Getting on JetBlue and Amtrak
37:12 — The "tequila fist" taste test and what chefs are saying
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Chris Valdes is a Miami-based chef and TV personality best known for Food Network Star, who's spent the last eleven years building a media career out of catering, storytelling, and refusing to let anyone else …
Show notes
Chris Valdes is a Miami-based chef and TV personality best known for Food Network Star, who's spent the last eleven years building a media career out of catering, storytelling, and refusing to let anyone else write his story for him.
This one didn't feel like a normal chef interview. We got into what it actually takes to build a brand before you have a team, how much of yourself you let a producer or a platform write for you versus protecting your own voice, and where AI actually earns a place in a professional kitchen instead of just taking over. Chris talks about grit in a way that doesn't feel like a quote on a slide — it's lived in.
We also ended up in Miami's Latin fusion food scene, the right way to cook a pot of black beans, and somehow my own Father's Day cookout. That's how these conversations go.
Connect
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4. CHAPTERS / TIMESTAMPS
Timestamps pulled from the final edited transcript (with intro narration) — these supersede the earlier raw-recording chapter list.
00:00 — Cold open: how Chris built a media brand on purpose
04:17 — Starting a catering company at 19 — the -$267 first event
08:06 — Staying authentic vs. playing a character on TV
11:31 — When cooking turned into storytelling (the Le Cordon Bleu essay & Emeril's "BAM")
15:54 — Why people actually connect with his content
23:20 — Jeff's own jump from corporate to entrepreneur
26:23 — The bride who almost didn't hire him — and 11 years of loyalty since
32:12 — Miami's Latin fusion food scene + the black beans recipe
42:13 — AI, tech, and what's actually changing in food media
53:22 — What's next: the next chapter as a storyteller
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Travis Petersen is the chef and founder behind Nomad Cook, a culinary cannabis brand that's hosted more than 1,200 cannabis-infused pop-up dinners in 117 cities across 37 states, and the person who helped the …
Show notes
Travis Petersen is the chef and founder behind Nomad Cook, a culinary cannabis brand that's hosted more than 1,200 cannabis-infused pop-up dinners in 117 cities across 37 states, and the person who helped the American Culinary Federation build its first cannabis chef certification course. He got his start on MasterChef at 31, years into a sales career in oil and gas — and built everything else from there.
He bombed his tacos and got eliminated in the second episode, three minutes of total airtime. Ten days later, a recession hit his oil and gas company and he got laid off with a year's severance. That accident of timing is the entire reason Nomad Cook exists. He calls it the stars aligning; it's also just a guy who decided to spend a free year finding out if he could actually cook.
We get into how a newspaper photo of a sold-out cannabis dinner sent him into his own backyard for his first pop-up, and how that snowballed into touring 20 days a month with 500 pounds of gear and a sous chef in tow. He breaks down what terpenes actually are — sativa and indica only describe how the plant grows, not how it makes you feel.
He's also walking away from the touring life at the height of it. His last public Nomad Cook pop-up dinner is September 5th in Miami, and after that he's moving Nomad Cook into education only while he starts a new venture helping small businesses with AI automation.
Social
Instagram: the_nomadcook
Website: https://www.thenomadcook.com/
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CHAPTERS / TIMESTAMPS
00:00 — Intro: Travis Petersen, the Nomad Cook
02:24 — The first backyard pop-up
04:48 — From oil and gas to MasterChef
09:54 — Writing the cookbook, building the ACF certification
15:02 — What a cannabis dinner actually is
19:05 — Terpenes, the entourage effect, and the mango trick
23:20 — Inside the dosing system
27:49 — Why the touring life is ending
33:25 — The Paris takeover surprise
51:23 — What's next: education and AI
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Rob Whitten and Jane Lo are the co-founders and co-CEOs of p!ng — a robotics-powered coffee company building 120-square-foot autonomous pods that take your order before you arrive and hand you a finished drink …
Show notes
Rob Whitten and Jane Lo are the co-founders and co-CEOs of p!ng — a robotics-powered coffee company building 120-square-foot autonomous pods that take your order before you arrive and hand you a finished drink in under 30 seconds, with no one behind the window. Rob is a West Point graduate and former robotics leader at Amazon and iRobot. Jane is a brand strategist and Booth MBA who spent her career inside customer experience at Forrester and SharkNinja. Together, they're going after the $50 billion coffee industry with an idea that sounds like science fiction until you realize how much of the modern drive-thru is broken.
They didn't start with the robot. Rob ran a food truck first — flipping eggs on two four-foot griddles — just to learn the food business from the inside before he ever touched automation. And in the early pilot, when customers pulled up to what looked like a fully automated pod, Rob and Jane were behind a curtain inside, making the drinks by hand, Wizard-of-Oz style, just to prove people would actually want this. The twist? When customers found out there was a person inside, they were disappointed. They wanted the magic to be real.
That tension — building real automation without losing the human side of hospitality — runs through the whole conversation. We get into how p!ng's "sensor-augmented geofencing" actually identifies which car you're sitting in before you reach the window (your phone is doing more work than you think), why they chose Cometeer flash-frozen coffee extract over brewing on-site, how a fifty-plus-ingredient menu gets built around what robots can actually do well, and what their Robotics-as-a-Service franchise model looks like for someone who wants to own a pod without ever having to learn robotics.
P!ing - Where to find
Website — pingthru.com
TikTok — @pingthru
Facebook — facebook.com/pingthrucoffee
LinkedIn (company) — linkedin.com/company/pingthru
YouTube — youtube.com/@pingthru
Instagram — @pingthrucoffee
Jane Lo — linkedin.com/in/jane-lo-ping
Rob Whitten — linkedin.com/in/rob-whitten-pingthru
Wefunder — wefunder.com/ping
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CHAPTERS / TIMESTAMPS
00:10 — Intro: Rob Whitten & Jane Lo, p!ng
01:28 — Origin story: food trucks, robot armies, and how p!ng came together
09:50 — Hand-building the first pod in a driveway
13:02 — "The guy in the box" — why customers wanted the magic to be real
14:49 — Restocking and the hub-and-spoke model
18:02 — Sensor-augmented geofencing explained
22:19 — Why p!ng uses Cometeer flash-frozen coffee
26:14 — Building a 50-ingredient menu a robot can run
30:23 — Robotics-as-a-Service: the franchise model
38:21 — What's next: 24/7 pods, WeFunder, no-tip pricing
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Ian Sutherland is the co-founder of World Freight Direct — a dedicated industry platform for global freight and logistics — and brings 55 years of combined freight experience to the table with his wife and …
Show notes
Ian Sutherland is the co-founder of World Freight Direct — a dedicated industry platform for global freight and logistics — and brings 55 years of combined freight experience to the table with his wife and co-founder Kath. He was back on Fell Into Food this week to talk about the thing that makes everything in your restaurant, your kitchen, and your supply chain actually move: global freight.
Most people in food think about supply chains when something goes wrong. A delivery doesn't show up. A price spikes overnight. A product disappears from the shelf. Ian has spent thirty years watching what happens before that — and in this conversation, we got into it from the ground up.
We covered how international freight actually works: the four modes of transport, what a bill of lading is and why it matters, how a freight forwarder functions as the connective tissue between a seller in Australia and a buyer in Chicago, and what's physically happening inside a container when equipment travels across an ocean to land at your booth at the National Restaurant Show. I walked through his own experience unloading overseas freight for the first time this year — and yes, it looks nothing like what you'd expect.
Then things got interesting. We talked fertilizer. Not the bag you buy at a garden center — the bulk-shipped global commodity that Ukraine, Russia, the U.S., Canada, and China all export, and that the world's food bowl cannot function without. Ian broke down why ammonium nitrate that grows your crops is the same compound that leveled the port of Beirut in 2020 — one of the largest non-nuclear explosions in modern history. The connection between what's in your soil, what's in your food, and what can happen when it's handled wrong is something most people in the industry have never thought about.
We also got into World Freight Direct — the platform Ian and Kath have been building and rebuilding for eighteen years. It's a vertical industry platform that connects freight forwarders, customs agents, 3PLs, shipping lines, and specialty food and beverage companies in one place. Ian explains how it integrates with Hospitality Chain (Episode 58) so that the two industries that can't exist without each other can finally find each other on one platform. And we closed on AI, automation, the death of email, and why neither Ian nor Jeff think the relationship part of this business is going anywhere.
Find Ian
https://worldfreightdirect.com/
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CHAPTERS / TIME00:10 — Intro: Ian Sutherland returns — World Freight Direct and 30 years in freight
01:04 — Ian's background: wife got him in, marine roots, 55 years combined with co-founder Kath
05:34 — How international freight works: 4 modes of transport, bill of lading, freight forwarders
10:12 — Unloading a container: what's actually inside and why it looks nothing like you'd expect
12:17 — Fertilizer: what it's made of and why the global food supply depends on it
14:44 — The Beirut port explosion: 2,500 tons of ammonium nitrate and what it did
18:06 — The pandemic in Melbourne: most locked down city in the world, 268 days
24:37 — The stat: freight + hospitality = over 20% of the global workforce
26:18 — World Freight Direct: 18 years to build, rebuilt 4 times, why vertical platforms matter now
37:42 — AI agents in freight: how automation will close deals faster than any email ever could
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I've known Ethan and Cass for a while now, and every time I'm around them I walk away thinking the same thing — these guys just get it. Not just the event business, but the people side of this industry. That's …
Show notes
I've known Ethan and Cass for a while now, and every time I'm around them I walk away thinking the same thing — these guys just get it. Not just the event business, but the people side of this industry. That's what Taste Events is built on.
They co-founded a curated B2B food service event company that takes everything broken about the trade show model and fixes it. We're talking 150–200 people, chain operators and suppliers who actually belong in the room together, and one-on-one meetings built around an intelligence dossier pulled from real conversations — not a generic booth pitch. The whole thing is designed so that when you sit down, it matters.
We talked about how they built it, what made them realize "anti-trade show" was the wrong framing, and how they're keeping events fresh without losing what makes them special. We also got into NRA — what's trending on the floor (clean label is in, meat analogs are fading), how they work the show, and what actually gets done at Portillo's at midnight.
Oh, and somewhere in there Ethan ate sardines on the show floor to start a conversation. Worked like a charm. He also runs a tin fish review account on TikTok called Tinnies with the Boys. I have no notes on that — just go follow it.
Find Taste Events:
- LinkedIn: @TasteEvents
- Instagram: @TasteEvents
- Website: thetasteevents.com
Timestamps
[00:00] Cold open — Nutter Butter on TikTok is an acid trip
[01:17] How Ethan and Cass got pulled deeper into food service
[03:25] What a Taste Event actually is — the model explained
[08:09] The intelligence dossier and why it's not speed dating
[09:21] The extracurriculars — Taste Tour, dinners, and where the real magic happens
[14:37] NRA reflections — Year 2, Portillo's at midnight, and trends on the floor
[21:36] Tong Talks origin story — Hannah Lopez, a mic, and a pair of tongs
[24:20] Good people, good times, good business — and how you protect that as you grow
[29:26] Advice for anyone at a crossroads: if it makes you nervous, lean in
[35:48] Next event info + where to find them
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.
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YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
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Facebook: https://facebook.com/fellintofood
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Chef Steve McHugh is a six-time James Beard Award finalist, the author of Cured, and the founder of the celebrated San Antonio charcuterie restaurant of the same name — a 12-year run built entirely around …
Show notes
Chef Steve McHugh is a six-time James Beard Award finalist, the author of Cured, and the founder of the celebrated San Antonio charcuterie restaurant of the same name — a 12-year run built entirely around preservation, dry aging, fermentation, and the science of what happens when you take time seriously with meat.
Steve grew up on a Wisconsin dairy farm, trained at the CIA, and cut his teeth in John Besh's kitchens in New Orleans before a lymphoma diagnosis stopped him mid-career. He finished treatment, moved to Texas, and opened Cured at the Pearl Brewery — a restaurant centered on whole-animal butchery, handmade charcuterie, and a custom aging case that eventually became one of the most interesting preservation programs in the country.
In this conversation, we get into the real science behind curing and dry aging: what 60/60/60 actually means and when it doesn't apply, the difference between EQ curing and salt box method, why water is the enemy of every preservation technique, and how mold — the right mold — is the thing that keeps your case healthy and your flavors complex. Steve talks about how COVID wiped out twelve years of charcuterie inventory in three months, and how his wife's idea to fill the empty case with dry-aged beef turned into a second revenue engine. We also go deep on fish dry aging, wet aging, rapid aging claims, and one of my favorite moments in recent podcast memory: Steve debunking the "uncured bacon" label at the grocery store. Spoiler — they're curing it with celery. They're just not telling you.
If you're a chef trying to understand preservation, an operator thinking about a dry aging program, or just someone who wants to know what's actually in that pack of bacon be sure to listen all the way through.
Steve McHugh: Instagram / Twitter / Facebook: @ChefSteveMcHugh
Book: Cured — available anywhere books are sold
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.
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YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
CHAPTERS / TIMESTAMPS
- 00:00 — Introduction
- 01:17 — Farm life, work ethic & finding the kitchen
- 07:26 — CIA, New Orleans & John Besh
- 09:43 — Lymphoma, recovery & opening Cured
- 15:08 — Curing vs. dry aging: the science explained
- 22:05 — How COVID created an accidental dry aging program
- 29:03 — Mold: why it's your best employee
- 43:05 — Dry aging fish
- 48:01 — Uncured bacon: the truth
- 52:01 — Life after Cured & what's next
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Cherie Calbom — known as The Juice Lady — holds a Master of Science in Nutrition, has authored 36 books with over 3.5 million copies sold, and has spent decades studying the connection between what we eat and …
Show notes
Cherie Calbom — known as The Juice Lady — holds a Master of Science in Nutrition, has authored 36 books with over 3.5 million copies sold, and has spent decades studying the connection between what we eat and how we feel. Her latest book, The Truth About Seed Oils, digs into how "heart-healthy" vegetable oils became the default in the American kitchen — and what that's quietly done to our health.
The story of seed oils doesn't start in a kitchen. It starts with cotton waste rotting in piles at the turn of the 20th century. A dark, smelly oil originally used to lubricate machinery was refined, deodorized, bleached, and rebranded as a modern American cooking staple. World War II did the rest — when ships carrying coconut oil couldn't get through the waters, seed oil manufacturers filled the gap, hired cookbook authors, lobbied hard, and told home cooks this was the healthier, more modern choice. Heart disease went up anyway. It's still the number one killer.
In this episode, Cherie breaks down the lipid hypothesis, the influence of Ancel Keys, what actually happens inside a seed oil refinery (hexane, bleaching agents, degumming — not pretty), why the omega-6 to omega-3 imbalance is driving chronic inflammation, and what the research shows about seed oils' connection to anxiety, depression, and aggression. She also fields the strongest counter-argument — a 2025 JAMA study suggesting people with the highest seed oil intake were 16% less likely to die — and explains why she's skeptical.
And then there's her own story. In her 20s, Cherie was bedridden with chronic fatigue syndrome and fibromyalgia — sleeping 12 hours a day, waking up exhausted, unable to walk around the block. She couldn't work. She moved back home. Five days into a juice fast, her body expelled a tumor the size of a golf ball, blood vessels attached. Three months later, she woke up feeling like someone gave her a new body in the middle of the night. That experience sent her back to school to get her master's degree so she could be a credible voice for everyone else trying to find their way out.
Socials:
Cherie Calbom, M.S. — The Juice Lady Website: www.juiceladyinfo.com
Instagram: @juiceladycherie
X (Twitter): @JuiceLadyCherie
TikTok: @juiceladycherie
YouTube Shorts: TheJuiceLadyCherie
LinkedIn: Cherie Calbom Book: The Truth About Seed Oils — available on Amazon App: Seed Oil Scout (link on her site — click the book on the homepage)
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.
Spotify - https://open.spotify.com/show/55qBuFe9dQh5jLLdg0KLoL?si=08455ef88e554b91
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YouTube: https://youtube.com/@FellIntoFood
Linkedin: https://www.linkedin.com/company/fell-into-food/
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
Chapters:
00:00 — Intro: Meet Cherie Calbom, The Juice Lady
00:40 — The Dark History of Seed Oils: From Cotton Waste to Your Kitchen
03:10 — The Lipid Hypothesis, Ancel Keys, and Why Heart Disease Never Got Better
06:00 — Inside a Seed Oil Refinery: Hexane, Bleaching, and Toxic Byproducts
07:45 — The Omega-6 to Omega-3 Imbalance Driving Chronic Inflammation
10:00 — The Counter-Argument: What Does the 2025 JAMA Study Actually Say?
13:30 — The Real Cost of Cheap Oil (And What to Do If You Can't Afford the Swap)
19:10 — Seed Oils, Anxiety, Depression, and Aggression
21:45 — Cherie's Story: Bedridden in Her 20s, Healed in Three Months, and a Tumor the Size of a Golf Ball
29:05 — What Cherie Eats, Seed-Oil-Free Swaps, and One Action to Take This Week
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacyRON CARDWELL: RTI / THE GREAT SEED OIL DEBATE
Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies (RTI), runs point on cooking oil for the company that pioneered automated oil management — the closed-loop system that delivers fresh oil …
Show notes
Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies (RTI), runs point on cooking oil for the company that pioneered automated oil management — the closed-loop system that delivers fresh oil and pulls used oil out of more than 40,000 restaurants. We get into the seed oil debate, allergen myths, beef tallow's comeback, and what actually happens to the used oil in your fryer.
Ron's nickname is "The Oil Nerd." He earned it. He started in soybean processing out of college, fell in love with how oil touches every corner of food and energy, and has been deep in commodity strategy ever since. RTI moves more than 700 million pounds of fresh oil into restaurants every year and pulls hundreds of millions of pounds of used oil back out — and almost all of it ends up as renewable diesel, biodiesel, or sustainable aviation fuel.
We dig into how operators should actually think about oil — flavor, function, and price, in that order, not the other way around. Why "buy the cheapest" is a trap that costs you more in turnover and bad food. The seed oil vs. beef tallow debate — what's signal and what's noise, what the real trade-offs are on flavor, supply, and price when you switch. The allergen question that comes up at every front-of-house every week — and why a fully refined and deodorized oil doesn't carry the allergen at all (Ron settles this one on tape). What pourable beef tallow actually is and why it exists. Why high-oleic crop breeding is changing what "stable frying oil" even means. The full-circle history — beef tallow → saturated fat fear → trans fats → seed oil blends → consumers asking for tallow back. And the part of Ron's job he loves most: turning used fryer oil into renewable diesel at roughly 20% the carbon intensity of conventional diesel.
Socials and Links:
Website: www.rti-inc.com
RTI 2025 Impact Report: https://www.rti-inc.com/blog/restaurant-technologies-recycled-more-than-390-million-lbs-of-uco-in-2025/
Ron Cardwell Linkedin: https://www.linkedin.com/in/ronald-cardwell-21a7531a6/
CHAPTERS / TIMESTAMPS
00:00 — Intro and welcome: Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies
01:31 — How Ron earned the nickname "The Oil Nerd"
02:44 — Why oil is one of three core nutrition components — and the most functional
03:49 — What "Director of Commodity Strategy" actually means day-to-day
05:09 — Quick recap of RTI's closed-loop oil system (referencing Ep 17 with Diana)
05:24 — The most dangerous job in a kitchen — and why bulk delivery eliminates it
07:12 — Jeff's experience as a former RTI customer
08:32 — RTI's 2025 Impact Report — released Earth Day, recycling stats
09:36 — Choosing oil: the three variables operators actually need to weigh
11:24 — The trap of buying the cheapest oil
12:13 — Flavor profiles by oil type — neutral vs. flavored oils
14:39 — The allergen question — settled on tape
16:15 — How operators (and customers) can verify allergen status — the supplier statement
18:32 — The seed oil vs. beef tallow debate — what's signal, what's noise
21:03 — Switching to tallow — flavor, supply, and price reality
24:58 — Why beef tallow is a byproduct, not a planned crop — supply ceiling
27:13 — Beef tallow handling — the solid block, the cleanup, the pourable version
29:23 — Glass vs. plastic and why dark storage matters more than the bottle
30:30 — Sustainability: where the used oil actually goes
32:58 — Where the oil category goes next — high-oleic, crop breeding, consumer demand
35:59 — The full circle: tallow → saturated fat fear → trans fats → blends → tallow comeback
37:20 — The one thing every operator should change Monday morning
37:55 — How to actually monitor oil quality day-to-day — smell, taste, look
38:55 — Where to find Ron and RTI — NRA Show, rti-inc.com
39:35 — Wrap up
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.
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Facebook: https://facebook.com/fellintofood
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Privacy & Opt-Out: https://redcircle.com/privacyMADDIE HAMANN: PACHA / BURNING MAN TO BUCKWHEAT
Maddie Hamann left classified Navy submarine research and a PhD in oceanography to co-found PACHA — a regenerative, gluten-free sprouted buckwheat bread now on shelves at Whole Foods. This is how that …
Show notes
Maddie Hamann left classified Navy submarine research and a PhD in oceanography to co-found PACHA — a regenerative, gluten-free sprouted buckwheat bread now on shelves at Whole Foods. This is how that happened.
There's a version of this story where Maddie finishes the PhD, takes the nine-to-five, and spends the next forty years in academia. She was already living it. Instead, she blurted one sentence in her kitchen — "I want to work on the bread" — and walked away to build PACHA with her boyfriend of one year, Adam.
PACHA is a two-ingredient sprouted buckwheat bread. Buckwheat and sea salt. That's it. Wild-yeast fermented on whole groats (flour doesn't work — we get into why), packaged in 100% home compostable materials, and sourced from farms transitioning to regenerative agriculture. The brand started in a 300 square foot test kitchen, pivoted into direct-to-consumer e-commerce during COVID, hit a peak of $220K a month on Shopify, and went straight to global distribution at Whole Foods. Not because of the bread. Because of the compostable packaging.
In this one we dig into why "regenerative" is at risk of becoming the next greenwashed buzzword and what has to happen to protect it. Wild-yeast fermentation — why it works on whole buckwheat groats and dies in flour. The COVID pivot that took PACHA from a couple thousand dollars a month on Shopify to $220K. What running a CPG business with your spouse actually looks like. The calendar trick that finally broke Maddie's mental-load cycle. And where PACHA is headed — including the just-launched buckwheat tortillas (buckwheat, sea salt, psyllium husk) that hit West Coast Target last week. Fun fact on something I didn't see coming: PACHA means "everything that exists" in the Incan language, and it also means "to digest" in Sanskrit. Nobody planned that.
Where to find PACHA:
• Target: Select locations nationwide (primarily stocking Sourdough Tortillas and Original Loaves).
• Whole Foods Market: Availability varies by region, typically found in the frozen bread section.
• Sprouts Farmers Market: Reliable stockist for the full loaf lineup and English muffins.
• Jewel-Osco: Extensive availability across the Midwest (Chicagoland).
• Safeway / Albertsons: Stocked in many "Natural" frozen sets across the West and East Coasts.
• Mother’s Market & Jimbo's: Key specialty grocers (California/West Coast).
Website: livepacha.com
Instagram: @maddie.hamann
PACHA Instagram: @livepacha
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
YouTube - https://lnkd.in/gQM3S5mr
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Apple Podcast - https://apple.co/41RoTm4
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Linkedin: linkedin.com/company/fell-into-food
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
CHAPTERS / TIMESTAMPS
- 00:00 — Intro and welcome: Maddie Hamann, PACHA co-founder
- 00:43 — The common thread: civil engineering, oceanography, Burning Man, bread
- 02:23 — Leaving academia — the nine-to-five version of herself she had to let go
- 04:00 — How self-worth shifts when you step off the "safe" path
- 04:54 — Hiding parts of herself in grad school and how entrepreneurship changed that
- 06:24 — The moment halfway through the PhD she knew academia wasn't it
- 07:59 — Starting PACHA with her then-boyfriend Adam after only a year together
- 08:19 — The bread that changed her life — the only bread she could eat
- 10:16 — "I want to work on the bread" — the kitchen moment
- 11:22 — What PACHA means — the Incan name for "everything that exists"
- 12:50 — The Sanskrit coincidence — PACHA also means "to digest"
- 13:46 — Why the recipe simplified down to two ingredients: buckwheat and sea salt
- 14:42 — Wild yeast, whole groats, and why fermentation doesn't work with flour
- 17:05 — Jeff's reaction to the texture — not what you'd expect from two ingredients
- 18:39 — 100% home compostable packaging — the tray, the clip, the film
- 20:27 — The COVID pivot: from retail-bound to e-commerce overnight
- 23:18 — From a couple thousand dollars a month to a peak of $220K/month on Shopify
- 23:44 — Getting into Whole Foods — but NOT for the bread
- 26:44 — The margin trade-off: why PACHA took the packaging hit other brands won't
- 29:03 — Is "regenerative" about to become the next greenwashed buzzword?
- 31:39 — Pesticides and "regenerative" — where consumer trust will break
- 34:02 — Whole Foods as a gatekeeper for regenerative language on-pack
- 35:00 — Jeff on Fischer Farms, red kelp in cattle diets, and real accountability
- 37:50 — Co-founding with your spouse — the rules that actually work
- 41:08 — The one thing that broke Maddie's mental-load cycle: calendaring her to-do list
- 43:16 — How to handle it when the plan blows up (because it will)
- 44:03 — Staying undistracted — phone on Do Not Disturb, always
- 46:35 — What Maddie is most afraid of getting wrong
- 47:45 — Where PACHA is headed: deeper in natural, then conventional
- 48:47 — The food world needs to hear this: most of what's wrong with your body is your diet
- 50:35 — Your body can heal itself — if you put the right things in
- 50:45 — PACHA tortillas just landed in West Coast Target — buckwheat, sea salt, psyllium husk
- 52:21 — Where to find PACHA online
• • 52:41 — Wrap up
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Everybody calls them headhunters. Nichole calls herself a matchmaker — and after this conversation, you'll understand why that one word change says everything about how recruiting in hospitality is supposed to …
Show notes
Everybody calls them headhunters. Nichole calls herself a matchmaker — and after this conversation, you'll understand why that one word change says everything about how recruiting in hospitality is supposed to work.
Nichole Bajko started in an Italian deli at 15, went to NIU for hospitality (mostly for the kegs and eggs, her words), did seven years with Marriott including opening The Cosmopolitan in Las Vegas at 25, ran a restaurant and brewery in South Barrington, and is now about to start her fifth year at Source One Hospitality — a grassroots, referral-driven recruiting agency that doesn't use ads or AI to find people. Just conversations, a real network, and the belief that this industry is the biggest industry in the smallest world.
We get into why Chicago is pretentious about outside talent, why the job you see on Indeed has 500 applicants AND is still open, the salary compression happening right now in the city, what actually gets someone from cook to sous chef (hint: it's not a better resume), and the impossible balance of being a mom in restaurant operations. She also drops her three Chicago picks and the story about meeting José Andrés in an elevator at 25.
If you've ever felt stuck in your career, burned by a bad hire, or wondered whether working with a recruiter is even worth it — well call Nichole!
Find Nichole:
- Instagram: @findyourniche
- LinkedIn: Nicole Bajko
- Agency: sourceonehospitality.com
- Newsletter: twice-monthly jobs + content: https://mailchi.mp/sourceonehospitality/social?utm_source=ig&utm_medium=social&utm_content=link_in_bio
CHAPTERS:
00:00 Welcome + is "headhunter" a dirty word?
02:27 From an Italian deli at 15 to Marriott
04:16 Networking: the biggest industry in the smallest world
10:07 Resumes, AI, and what a recruiter actually costs you
17:15 Why Chicago won't hire outside talent
22:39 Tenure, salary compression, and the state of the industry
30:37 Mental health, moms in ops, and the "always on" problem
38:54 The real path from cook to management
48:46 What the industry gets wrong about leaders and training
54:16 Year five, The Cosmopolitan, and meeting José Andrés
01:02:14 Where to find Nichole + three Chicago picks
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.
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Privacy & Opt-Out: https://redcircle.com/privacyFURQAN MEERZA: FUGITIVE CHEFS / HEAD OF KETCHUP FOR THE WORLD / CHEF IDENTITY CRISIS
There's a version of being a chef that nobody teaches you in culinary school. No white coat. No ticket rail. No guest feedback at the end of the night. Just you, your palate, and the future of what a billion …
Show notes
There's a version of being a chef that nobody teaches you in culinary school. No white coat. No ticket rail. No guest feedback at the end of the night. Just you, your palate, and the future of what a billion people are going to eat.
Furquan has lived that version. He interned at Noma in 2022 — got offered a contract by week two — and ended up leaving not because of the controversy that's since gone viral, but because of a visa limbo triggered by the Ukraine war. Noma paid him two months' salary on the way out. He landed in Spain, found his way to the Basque Culinary Center's R&D arm, spent four years tracking spicy food across Jamaica, Korea, Mexico, India, and Nigeria — and is now the Senior Innovation Chef at Kraft Heinz, head of ketchup for every market outside North America.
He also runs the Fugitive Chefs podcast, a platform and community built for chefs who are done with the linear path — restaurant to restaurant to restaurant — and want to know what else is out there.
In this conversation, we get into his personal account of Noma and why the controversy is more complicated than the Instagram posts make it look. We talk about growing up in India, going through hotel management with zero formal culinary training, figuring out ADHD in a pastry kitchen, and why chaos is actually a competitive advantage in R&D. We dig into the real mental block chefs face when they try to leave the kitchen, why culinary schools are selling a dream they're not delivering on, and the 8-hour punch-in punch-out law quietly reshaping restaurant labor in Europe. And we close on something that stuck with me: always choose the option you'd regret NOT choosing. Don't let somebody else drive the car.
Socials
Fugitive Chefs Podcast: fugitivechefs.com
Fugitive Chefs on Apple Podcasts
Instagram: https://www.instagram.com/fugitivechefspodcast/
CHAPTERS
---------------------------------------------
00:00 Furqan's personal account of Noma — was it really that bad?
01:07 Interning at Noma, getting offered a contract by week two
03:27 The Ukraine war, Danish visa freeze, and how he left Noma
05:08 Jeff's take: there are always three sides to every story
06:39 Growing up in India, hotel management, zero formal culinary training
07:39 Why he left pastry — ADHD, chaos, and precision being the wrong fit
09:47 R&D seeming counterintuitive for someone who thrives on chaos
10:16 What a Senior Innovation Chef at Kraft Heinz actually does
13:42 How his definition of "being a chef" has changed
16:20 Why food companies don't hire chefs — and why they should
17:45 Jeff's own path through contract management and the "chef" identity
19:23 Real-world skills that got him the job without a food science degree
22:31 Why he started the Fugitive Chefs podcast
26:53 The biggest mental block chefs face when leaving the kitchen
29:20 The gap between what culinary schools sell and what they deliver
31:32 Advice for someone starting from zero — no kitchen, no degree, no experience
36:10 Why NOT following the classic path is actually how you stand out
36:37 Europe's 8-hour punch-in punch-out law and what it's doing to restaurants
40:19 Long hours in the kitchen: necessary grind or just normalized abuse?
43:53 Food company profit margins vs. who always eats the cost
46:46 Tech in the kitchen: what's actually moving the needle
50:58 Will AI replace chefs? (Short answer: we'll be the last ones)
53:39 Biggest untapped opportunities for transitioning chefs in the next 5 years
56:53 The one move that gets you inside a food company with no connections
57:17 Final advice: be sincere with yourself and pick what you'd regret NOT doing
01:00:38 Enjoying the journey vs. just grinding toward the goal
01:01:31 The North Star: always choose the option you'd regret not taking
01:02:57 Wrap up + Fugitive Chefs plug
LISTEN ON ALL PLATFORMS
---------------------------------------------
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---------------------------------------------
FOLLOW FELL INTO FOOD
---------------------------------------------
YouTube: https://youtube.com/@FellIntoFood
LinkedIn: https://linkedin.com/company/fell-into-food
Instagram: http://instagram.com/fell_into_food
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Website: https://FellintoFood.com
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Most people talk about sustainability from a conference stage. Chef Matthew Beaudin talks about it from a trash beach in Ghana where someone just threatened to stab him.Matthew is a VP of Culinary for Higher …
Show notes
Most people talk about sustainability from a conference stage. Chef Matthew Beaudin talks about it from a trash beach in Ghana where someone just threatened to stab him.
Matthew is a VP of Culinary for Higher Education, and he's spent the last decade logging 250 to 280 days a year on the road — Vietnam, Ghana, the Mekong Delta, a barbecue joint in Texas where he got the last two sandwiches because he happened to be wearing his chef coat. He didn't set out to become a food journalist or a culinary advocate. He set out to see it for himself. And somewhere between going blind in a hotel room in Vietnam, coughing up blood, and making a connecting flight through South Korea while running a full-body infection — he decided that's exactly where he belongs.
This conversation goes everywhere. We talk about why he went all-in on higher ed dining, what a room full of CIA chef students taught him about Gen Z, and why sustainability isn't expensive — your restaurant is just greedy. We also get into the Cocoa Research Institute in Ghana, the first one ever built, and what it means that a group of scientists are racing to preserve the integrity of cocoa before we engineer it into something unrecognizable — the same way we did with corn and tomatoes.
Two small-town kids who had the same itch to get out. This one goes deep.
Socials
Matthew Beaudin Linkedin: https://www.linkedin.com/in/matthew-beaudin-83424b14/
Time Stamps
0:00 — Intro: Why Matthew Beaudin's Work Hits Different
0:47 — Two Small Town Kids: Kansas, IL and Lincoln, NH
2:52 — VP Culinary Higher Ed — Why Now
7:10 — The CIA Speech He Thought Was Bombing (It Wasn't)
10:05 — Why Gen Z Actually Wants to Make a Difference
13:35 — How to Inject Real Change Through Contract Management
16:53 — Surge, Red Dye #40, and What We Actually Ate Growing Up
18:47 — The Last Brisket Sandwich in Texas
19:35 — LinkedIn and the Art of Sharing Real Moments
22:42 — AI Saturation and Betting on Being Real
24:31 — The Mekong Delta Boat That Almost Capsized
26:43 — Going Blind and Coughing Blood in a Vietnam Hotel at 3AM
28:12 — The Trash Beach in Ghana and Nearly Getting Stabbed
32:08 — Why He Uses His Platform for Voices That Can't Get Out
32:42 — "There's Something Broken in Me"
37:29 — Inside Ghana's Cocoa Research Institute with Cho Chocolate
42:09 — Sustainability Isn't Expensive — Your Restaurant Is Just Greedy
43:10 — Jeff's University Beef Program: What Actually Worked
45:32 — How Do You Actually Tell the Story to Diners?
48:15 — Fear of Doing Nothing
50:42 — What Matthew Eats When No One's Watching
52:40 — Advice for the Next Generation: Believe in the Power of One
54:19 — Where to Find Chef Matthew Beaudin
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Privacy & Opt-Out: https://redcircle.com/privacyCHRIS GILMORE: AMPLIO / AI SLOP IS A SKILL PROBLEM / THE 15K VIDEO RESHOOT
What if a mom and pop restaurant could have the same marketing firepower as a brand that dropped millions on a Super Bowl ad — without shutting down the kitchen for a day or blowing through their whole year's …
Show notes
What if a mom and pop restaurant could have the same marketing firepower as a brand that dropped millions on a Super Bowl ad — without shutting down the kitchen for a day or blowing through their whole year's budget?
Chris Gilmore spent years in the trenches of food service — from delivering pizzas at Pizza Ranch to running eight Noodles & Company locations across Kansas City, to learning the culture-first operating philosophy at Raising Cane's. Then he started Amplio AI, and everything he knew about building brands, training teams, and understanding operators got pointed at a new problem: how do small and mid-sized companies compete in a world where video content is everything, but production costs are brutal?
Amplio takes AI-generated video clips, stitches them together, and builds professional marketing and training content for brands that couldn't afford a traditional production crew. Chris sat down in the IDM Content Kitchen to walk through the full process — from storyboarding with Imagen Pro to iterating video in Kling 3.0, building music in Suno, and why the resolution of a clip matters more than which model you used. He also broke down how Amplio went from unknown to trending on LinkedIn after a hundred "anti-AI Andys" dogpiled a six-second clip — without any of them reading the post.
This one's for the operator who's too busy running the restaurant to think about marketing. And the chef who's shot amazing content but couldn't find a good angle on one ingredient. And anyone who still thinks AI video is just someone typing a prompt and calling it done.
It's not. And this episode proves it.
**Connect with Chris:**
Website: http://amplioai.net
Email: [email protected]
LinkedIn: Chris Gilmore
CHAPTERS / TIMESTAMPS
00:00 Welcome — Chef Jeff in the IDM Content Kitchen
00:47 What is Amplio AI?
02:44 How the process works: from consultation to campaign
05:53 Tackling "AI slop" — why it exists and how to get rid of it
07:58 The models Jeff is watching: Seedance, Cdream 5.0, Kling, Gemini
08:44 Chris's food service background: Pizza Ranch → Noodles & Company → Raising Cane's
10:15 The Raising Cane's culture lesson and the "one love" philosophy
14:18 AI vs. creativity — is it killing the art? The CGI argument
16:26 Why slop is a knowledge problem, not a technology problem
20:00 The democratization of ideas: AI and the next Star Wars
22:21 Big brands using AI — Coca-Cola, Super Bowl ads, and all press is brand press
26:55 How do you keep up when the models change every two weeks?
28:15 Specialization strategy: stay in your lane and build a partner network
32:42 NotebookLM breakdown — upload a book, get a podcast back
35:41 The full production workflow: storyboarding → images → video → music (Suno) → edit
39:37 Which model for what: Kling vs. Runway vs. VO vs. Seedance
45:03 Stitching clips from different models: resolution is the key
49:05 Changing one ingredient in a training video — 10 minutes vs. a full reshoot
54:14 Organic content strategy: find what works, then put money behind it
57:22 Why AI changes the math for small businesses with one shot at a marketing budget
01:00:17 Where to find Chris and Amplio AI
01:01:08 Real-world use for chefs: menus, food photography, animated menu boards, training videos
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.
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Privacy & Opt-Out: https://redcircle.com/privacyHEATHER JOHNSON & AL SCHUSTER: SAMPLE FINDER / LETS PLAY A GAME / IS RETAIL ACTUALLY DYING
The food and beverage industry has a massive blind spot — and it's hiding in plain sight. Brands spend thousands flying reps across the country to do in-store demos, while 90% of shoppers walk right past them …
Show notes
The food and beverage industry has a massive blind spot — and it's hiding in plain sight. Brands spend thousands flying reps across the country to do in-store demos, while 90% of shoppers walk right past them without ever knowing the event was happening. There's no centralized place to find where samples are. Until now.
This week I sit down with Al Schuster, founder and president of Polaris Brand Promotions, and Heather Johnson, the agency's marketing director and co-founder of a brand new app called Sample Finder. Al has been running one of the country's leading experiential marketing and promo staffing agencies for nearly nine years, with over 9,600 brand ambassadors in their nationwide database. Heather brings 15+ years as a brand ambassador and a background in graphic design — and as Al puts it, "I just came up with the idea. Everything else you see? That's Heather."
The conversation covers how promotional staffing actually works (and why almost nobody knows this industry exists), the frustrating DC grocery store demo that sparked the idea for Sample Finder, how the app bridges the gap between brands and consumers through gamification, rewards, and real feedback — and why they built it nothing like Yelp. We also get into the grocery delivery vs. in-store debate, the pay-to-play problem killing small brand visibility on delivery apps, and some wild brand ambassador horror stories from the field.
Sample Finder is targeting a public launch in April 2026. Get on the list now at samplefinder.com.
Follow Al & Heather:
Sample Finder: samplefinder.com | @samplefinderapp
Polaris Brand Promotions: polarisbrandpromotions.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.
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Apple Podcast - https://apple.co/41RoTm4
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YouTube: https://youtube.com/@FellIntoFood
Linkedin: linkedin.com/company/fell-into-food
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacyMIKE MESSEROFF: EMBRACING YOUR SELF-HOSPITALITY
In the demanding world of the food industry, many professionals struggle with mental health and self-care. If you’re feeling overwhelmed or burned out, you’re not alone. The food industry is known for its high …
Show notes
In the demanding world of the food industry, many professionals struggle with mental health and self-care. If you’re feeling overwhelmed or burned out, you’re not alone. The food industry is known for its high stress and long hours, often leading to burnout among professionals.
This week I welcome back Mike Messerroff. Mike is a 30-year hospitality industry veteran turned Personal Freedom Coach and mindfulness advocate. After a high-octane career that saw him go from being JetBlue’s first-ever intern to bartending across the globe—from the Caribbean to New Zealand—Mike reached a breaking point. Despite a life that "looked perfect on Facebook," he hit a wall of deep burnout and depression while living in Breckenridge, Colorado. That "rock bottom" became the foundation for his current mission. Mike realized that the hospitality industry is expert at taking care of everyone except its own people. He now helps high-achieving leaders, chefs, and operators "unwind from the grind" and rediscover presence, clarity, and joy. Check out Episode 35 to hear all about Mikes full story.
The conversation dives deep into how leaders and young culinarians can set boundaries, overcome the "burnout as a badge of honor" stigma, and use simple mindfulness practices—like 10-minute meditations—to shift from being reactive to being present. Mike also shares a powerful story about how a lost bag at an airport became a lesson in the real-world power of remaining calm and kind under pressure.
This episode is for anyone who’s ever felt the weight of perfection, the pressure to push through, or the fear of opening up. Your mental health isn’t a luxury — it’s the foundation. Lead with authenticity, set boundaries, and learn the art of self-care. The change starts now.
🔗 Mike’s Website: mikemesseroff.com
📖 Join Now: The Self-Hospitality Collective
📲 Follow Mike: @MikeMesseroff, Linkedin
Resources Mentioned
Chapters
00:00 The Launch of the Self-Hospitality Collective
02:48 Keynote Insights on Leadership and Vulnerability
05:45 Breaking the Stigma: Vulnerability in the Food Industry
08:27 Setting Boundaries in High-Pressure Environments
11:14 Finding a Healthy Work Environment
14:13 Practical Steps to Self-Love and Mental Health
16:45 Cultivating Non-Reactivity in High-Stress Situations
19:28 Leadership Through Vulnerability and Accountability
21:30 The Power of Non-Reactivity
21:52 Meditation: A Path to Presence
24:10 Practical Mindfulness for Busy Chefs
25:33 Preparing for Chaos: Personal Pre-Shift Rituals
28:35 Embracing the Journey in the Hospitality Industry
30:26 Addiction to Intensity: Finding Balance
32:08 Self-Care and Mental Health in Hospitality
35:09 The Ripple Effect of Kindness
41:22 Building a Community of Self-Hospitality
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.
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YouTube: https://youtube.com/@FellIntoFood
Linkedin: linkedin.com/company/fell-into-food
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Privacy & Opt-Out: https://redcircle.com/privacyNAOKI SONODA: OMNI-RINSE / BEHIND THE BAR / WHOSE GOT THE STICKY SHAKER
Navigating the bustling world of bars and restaurants often presents unique challenges, especially for bartenders who juggle multiple tasks each night. But what if there was a way to simplify one of the most …
Show notes
Navigating the bustling world of bars and restaurants often presents unique challenges, especially for bartenders who juggle multiple tasks each night. But what if there was a way to simplify one of the most tedious jobs? In this weeks episode, we delve into the inspiring journey of Naoki Sonoda, a former bartender who identified a significant pain point in the industry and turned it into an innovative solution.
Naoki's story begins like many others: with uncertainty about his future. After graduating high school in 1995, he pursued an English literature degree, initially dreaming of a career in music. However, a friend's suggestion led him to bartending, which he had never considered before.
While attending bartending school, Naoki learned the ropes quickly, transitioning from barbacking to bartending in a matter of months. His passion for cocktails and the fast-paced environment of a bar kept him engaged, allowing him to support his music career while honing his craft.
During his 15-year tenure as a bartender, Naoki encountered a recurring frustration: the time-consuming process of cleaning bar tools after each drink preparation. Each cocktail required meticulous attention, and cleaning mixing tins was a tedious task that slowed down service.
Naoki observed that, despite the efficiency-driven design of bar tools and equipment, there was no quick and effective method for rinsing these essential items. This gap in the market ignited his desire to find a solution.
His goal was to design a device that would rinse mixing tins and other equipment quickly and effectively without the need for electricity, relying solely on water pressure. After extensive research, including visits to trade shows, he discovered that no one had previously developed such a product. This realization fueled his determination to bring his invention to life, despite the challenges of patenting and manufacturing.
Naoki’s invention addresses a crucial issue in the bartending industry: hygiene and efficiency. By providing an automatic rinsing solution, bartenders can maintain cleanliness without sacrificing speed during busy shifts. This not only enhances the quality of drinks served but also contributes to overall health standards in the industry.
Moreover, the automatic rinsing station has potential applications beyond bars, including coffee shops and bubble tea establishments, demonstrating its versatility.
Naoki's journey from bartender to inventor illustrates the power of identifying pain points and transforming them into innovative solutions. His story serves as an inspiration for anyone looking to make a difference in their field. As the hospitality industry continues to evolve, Naoki’s automatic rinsing station may very well become an essential tool for bartenders everywhere.
Socials
Website: https://omnirinse.com/
Omni-Rinse Instagram: @omni_rinse
Omni-Rinse LinkedIn: https://www.linkedin.com/company/omni-rinse/
Naoki LinkedIn: https://www.linkedin.com/in/naoki-sonoda/
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
YouTube: https://youtube.com/@FellIntoFood
Linkedin: linkedin.com/company/fell-into-food
Instagram: http://instagram.com/fell_into_food
Facebook: https://facebook.com/fellintofood
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy
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