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Fell Into Food Podcast: Daily Summaries Delivered
by Jeff Fell
The Fell Into Food Podcast, where culinary craft meets the evolving world of kitchen innovation. Hosted by Chef Jeff Fell, each episode pulls back the curtain on the tools, technology, business strategies, and human stories shaping how modern kitchens actually work. If you’re a chef, operator, manufacturer, educator, or anyone obsessed with where food and technology intersect, this podcast gives you the conversations you won’t hear anywhere else. Real talk. Real expertise. Real innovation—served with the curiosity and candor. It’s the future of the kitchen, one conversation at a time.
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- 4 days ago36 min
Taste Events / Tong Talks / It’s Not Speed Dating | Ethan Kjesbo & Cass Burson
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: @TasteEventsInstagram: @TasteEventsWebsite: thetasteevents.comTimestamps[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 themListen 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=08455ef88e554b91Apple Podcast - https://apple.co/41RoTm4YouTube: https://youtube.com/@FellIntoFoodLinkedin: https://www.linkedin.com/company/fell-into-food/Instagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
- 1 weeks ago57 min
STEVE MCHUGH: CURED / THE SCIENCE OF CURING, AGING & MOLD
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 soldListen 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=08455ef88e554b91Apple Podcast - https://apple.co/41RoTm4YouTube: https://youtube.com/@FellIntoFoodLinkedin: https://www.linkedin.com/company/fell-into-food/Instagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comCHAPTERS / TIMESTAMPS00:00 — Introduction01:17 — Farm life, work ethic & finding the kitchen07:26 — CIA, New Orleans & John Besh09:43 — Lymphoma, recovery & opening Cured15:08 — Curing vs. dry aging: the science explained22:05 — How COVID created an accidental dry aging program29:03 — Mold: why it's your best employee43:05 — Dry aging fish48:01 — Uncured bacon: the truth52:01 — Life after Cured & what's nextAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
- 3 weeks ago39 min
CHERIE CALBOM:THE JUICE LADY ON WHAT IS MAKING US SICK
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=08455ef88e554b91Apple Podcast - https://apple.co/41RoTm4YouTube: https://youtube.com/@FellIntoFoodLinkedin: https://www.linkedin.com/company/fell-into-food/Instagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comChapters:00:00 — Intro: Meet Cherie Calbom, The Juice Lady00:40 — The Dark History of Seed Oils: From Cotton Waste to Your Kitchen03:10 — The Lipid Hypothesis, Ancel Keys, and Why Heart Disease Never Got Better06:00 — Inside a Seed Oil Refinery: Hexane, Bleaching, and Toxic Byproducts07:45 — The Omega-6 to Omega-3 Imbalance Driving Chronic Inflammation10:00 — 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 Aggression21:45 — Cherie's Story: Bedridden in Her 20s, Healed in Three Months, and a Tumor the Size of a Golf Ball29:05 — What Cherie Eats, Seed-Oil-Free Swaps, and One Action to Take This WeekAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcir
- May 4, 202639 min
RON 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 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.comRTI 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 / TIMESTAMPS00:00 — Intro and welcome: Ron Cardwell, Director of Commodity Strategy at Restaurant Technologies01:31 — How Ron earned the nickname "The Oil Nerd"02:44 — Why oil is one of three core nutrition components — and the most functional03:49 — What "Director of Commodity Strategy" actually means day-to-day05:09 — 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 it07:12 — Jeff's experience as a former RTI customer08:32 — RTI's 2025 Impact Report — released Earth Day, recycling stats09:36 — Choosing oil: the three variables operators actually need to weigh11:24 — The trap of buying the cheapest oil12:13 — Flavor profiles by oil type — neutral vs. flavored oils14:39 — The allergen question — settled on tape16:15 — How operators (and customers) can verify allergen status — the supplier statement18:32 — The seed oil vs. beef tallow debate — what's signal, what's noise21:03 — Switching to tallow — flavor, supply, and price reality24:58 — Why beef tallow is a byproduct, not a planned crop — supply ceiling27:13 — Beef tallow handling — the solid block, the cleanup, the pourable version29:23 — Glass vs. plastic and why dark storage matters more than the bottle30:30 — Sustainability: where the used oil actually goes32:58 — Where the oil category goes next — high-oleic, crop breeding, consumer demand35:59 — The full circle: tallow → saturated fat fear → trans fats → blends → tallow comeback37:20 — The one thing every operator should change Monday morning37:55 — How to actually monitor oil quality day-to-day — smell, taste, look38:55 — Where to find Ron and RTI — NRA Show, rti-inc.com39:35 — Wrap upListen 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_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouT
- Apr 27, 202653 min
MADDIE 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 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: @livepachaListen 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 Spotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comCHAPTERS / TIMESTAMPS00:00 — Intro and welcome: Maddie Hamann, PACHA co-founder00:43 — The common thread: civil engineering, oceanography, Burning Man, bread02:23 — Leaving academia — the nine-to-five version of herself she had to let go04:00 — How self-worth shifts when you step off the "safe" path04:54 — Hiding parts of herself in grad school and how entrepreneurship changed that06:24 — The moment halfway through the PhD she knew academia wasn't it07:59 — Startin
- Apr 20, 20261h 7m
NICHOLE BAJKO: SOH / THE HOSPITALITY MATCH MAKER / THE BIGGEST INDUSTRY IN THE SMALLEST WORLD
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: @findyournicheLinkedIn: Nicole BajkoAgency: sourceonehospitality.comNewsletter: twice-monthly jobs + content: https://mailchi.mp/sourceonehospitality/social?utm_source=ig&utm_medium=social&utm_content=link_in_bioCHAPTERS:00:00 Welcome + is "headhunter" a dirty word?02:27 From an Italian deli at 15 to Marriott04:16 Networking: the biggest industry in the smallest world10:07 Resumes, AI, and what a recruiter actually costs you17:15 Why Chicago won't hire outside talent22:39 Tenure, salary compression, and the state of the industry30:37 Mental health, moms in ops, and the "always on" problem38:54 The real path from cook to management48:46 What the industry gets wrong about leaders and training54:16 Year five, The Cosmopolitan, and meeting José Andrés01:02:14 Where to find Nichole + three Chicago picksListen 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_YJYouTube: https://youtube.com/@FellIntoFood Linkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_food Facebook: https://facebook.com/fellintofood FellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
- Apr 13, 20261h 4m
FURQAN 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 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.SocialsFugitive Chefs Podcast: fugitivechefs.comFugitive Chefs on Apple PodcastsFugitive Chefs on SpotifyInstagram: 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 two03:27 The Ukraine war, Danish visa freeze, and how he left Noma05:08 Jeff's take: there are always three sides to every story06:39 Growing up in India, hotel management, zero formal culinary training07:39 Why he left pastry — ADHD, chaos, and precision being the wrong fit09:47 R&D seeming counterintuitive for someone who thrives on chaos10:16 What a Senior Innovation Chef at Kraft Heinz actually does13:42 How his definition of "being a chef" has changed16:20 Why food companies don't hire chefs — and why they should17:45 Jeff's own path through contract management and the "chef" identity19:23 Real-world skills that got him the job without a food science degree22:31 Why he started the Fugitive Chefs podcast26:53 The biggest mental block chefs face when leaving the kitchen29:20 The gap between what culinary schools sell and what they deliver31:32 Advice for someone starting from zero — no kitchen, no degree, no experience36:10 Why NOT following the classic path is actually how you stand out36:37 Europe's 8-hour punch-in punch-out law and what it's doing to restaurants40:19 Long hours in the kitchen: necessary grind or just normalized abuse?43:53 Food company profit margins vs. who always eats the cost46:46 Tech in the kitchen: what's actually moving the needle50:58 Will AI replace chefs? (Short answer: we'll be the last ones)53:39 Biggest untapped opportunities for transitioning chefs in the next 5 years56:53 The one move that gets you inside a food company with no connections57:17 Final advice: be sincere with yourself and pick what you'd regret NOT doing01:00:38 Enjoying the journey vs. just grinding toward the goal01:01:31 The North Star: always choose the option you'd regret not taking01:02:57 Wrap up + Fugitive Chefs plugLISTEN ON ALL PLATFORMS---------------------------------------------YouTube: <a href="https://lnkd.in/gQM3S5mr" rel="nofoll
- Apr 6, 2026conversational55 min
MATTHEW BEAUDIN: I ALMOST DIED TELLING THIS STORY / THE POWER OF ONE / STORIES FROM THE FIELD
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.SocialsMatthew Beaudin Linkedin: https://www.linkedin.com/in/matthew-beaudin-83424b14/Time Stamps0:00 — Intro: Why Matthew Beaudin's Work Hits Different0:47 — Two Small Town Kids: Kansas, IL and Lincoln, NH2:52 — VP Culinary Higher Ed — Why Now7:10 — The CIA Speech He Thought Was Bombing (It Wasn't)10:05 — Why Gen Z Actually Wants to Make a Difference13:35 — How to Inject Real Change Through Contract Management16:53 — Surge, Red Dye #40, and What We Actually Ate Growing Up18:47 — The Last Brisket Sandwich in Texas19:35 — LinkedIn and the Art of Sharing Real Moments22:42 — AI Saturation and Betting on Being Real24:31 — The Mekong Delta Boat That Almost Capsized26:43 — Going Blind and Coughing Blood in a Vietnam Hotel at 3AM28:12 — The Trash Beach in Ghana and Nearly Getting Stabbed32:08 — Why He Uses His Platform for Voices That Can't Get Out32:42 — "There's Something Broken in Me"37:29 — Inside Ghana's Cocoa Research Institute with Cho Chocolate42:09 — Sustainability Isn't Expensive — Your Restaurant Is Just Greedy43:10 — Jeff's University Beef Program: What Actually Worked45:32 — How Do You Actually Tell the Story to Diners?48:15 — Fear of Doing Nothing50:42 — What Matthew Eats When No One's Watching52:40 — Advice for the Next Generation: Believe in the Power of One54:19 — Where to Find Chef Matthew BeaudinListen 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_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
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About Fell Into Food 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.
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Can I get summaries of other podcasts too?
Absolutely! The free plan covers up to 3 podcasts. Upgrade to Pro for 15, or Premium for 50. Browse our full catalog at /podcasts.
How often does Fell Into Food Podcast release new episodes?
Fell Into Food Podcast publishes weekly. Our AI generates a summary within hours of each new episode.
What topics does Fell Into Food Podcast cover?
Fell Into Food Podcast covers topics including Arts, Food. Our AI identifies the specific themes in each episode and highlights what matters most to you.
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Free forever for up to 3 podcasts. No credit card required.
Free forever for up to 3 podcasts. No credit card required.