Fell Into Food Podcast

Latest Episodes:

MATTHEW BEAUDIN: I ALMOST DIED TELLING THIS STORY / THE POWER OF ONE / STORIES FROM THE FIELD Apr 06, 2026

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

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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CHRIS GILMORE: AMPLIO / AI SLOP IS A SKILL PROBLEM / THE 15K VIDEO RESHOOT Mar 30, 2026

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: chris@amplio-ai.net

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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HEATHER JOHNSON & AL SCHUSTER: SAMPLE FINDER / LETS PLAY A GAME / IS RETAIL ACTUALLY DYING Mar 23, 2026

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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MIKE MESSEROFF: EMBRACING YOUR SELF-HOSPITALITY Mar 16, 2026

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

Headspace Meditation App

The Way App

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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NAOKI SONODA: OMNI-RINSE / BEHIND THE BAR / WHOSE GOT THE STICKY SHAKER Mar 09, 2026

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.

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ALVARO LIMA: CHEF ALVYS THREADS / WORK HARD / LEGALIZE MSG Mar 02, 2026

Show notes

It’s been a long time coming, but we finally got one of my favorite people, Chef Alvy Lima, back in the studio. Alvy has been flying all over the world lately, and he’s back to give us the download on everything from his newest business ventures to the shifts he's seeing in global food trends. We jump right into the deep end of the "tech vs. tradition" debate, specifically looking at how AI is shaking up the life of a corporate chef. For full background watch episode 1.

Alvy breaks down how he’s using AI as a tool to get the "juices flowing" when it comes to recipe development and R&D. While the tech is great for sparking inspiration and gathering ideas, we talk about why it can never replace the actual execution in the kitchen. You still need a chef to taste the food, trial the ingredients, and ensure that what’s on the plate actually works.

The conversation then shifts to Alvy's latest passion project: his new clothing line Chef Alvy’s Threads. He talks about the transition from the kitchen to the world of apparel, highlighting how the same creativity used in developing a menu is now being channeled into hats, shirts, and "swag" that people are already asking about. For Alvy, this isn't just a side hustle; it's about building a brand that puts a smile on people's faces and creates a community around his unique culinary perspective.

Finally, we dive into what it really takes to pull off multiple ventures—pure, unadulterated hard work. Alvy shares his philosophy on being a dreamer and the importance of staying consistent even when you think no one is watching. Whether it’s his "MSG" apparel or his corporate chef duties, Alvy reminds us that if you keep doing the work and stay true to your voice, it’s only a matter of time before it all trickles down and leads to success.

Socials

Chef Alvys Threads Website: https://chefalvysthreads.com/

Instagram: @chef_alvys_threads & @chef_alvy

LinkedIn: https://www.linkedin.com/in/alvaro-lima-b60b43117/

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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MARIO GOMEZ-HALL: ZEST / DEATH OF THE 1 STAR REVIEW / LYFT TO LUNCH Feb 23, 2026

Show notes

My guest today is a high-level designer and tech visionary who has spent his career at the intersection of human behavior and digital innovation. From building a music curation startup to working at tech giants like Square and Lyft, Mario Gomez-Hall has always been obsessed with one thing: Curation. Growing up with a father who consulted for fisheries, he has a deep-rooted respect for the food industry and the people who make it run. Now, he’s applying that expertise to fix one of the most frustrating parts of being a foodie—finding a place to eat that doesn't suck.

We dive into how Zest is flipping the script on discovery. Instead of trusting a stranger’s bad mood on Yelp, Zest uses your actual dining history (via secure credit card linking) and the recommendations of your actual friends to build a personalized flavor map. It’s a tool that stays out of the way and lets the experience take center stage.

Download the Zest Maps app from Apple or Google Play stores. Use code “tryzest” to gain early access

Socials

Website: www.zestmaps.com

LinkedIn: @zest-maps

Instagram: @zestmaps

Mario LinkedIn: @mariohall

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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IAN SUTHERLAND: HOSPITALITYCHAIN.COM / AN ARABIAN NIGHT IN DUBAI Feb 16, 2026

Show notes

Ian Sutherland’s background in logistics began with his wife, who had extensive experience in freight and shipping. Together, they have accumulated over 50 years in the industry, specializing in containerization and managing large-scale events. Ian's expertise led him to work on major projects, including the Sydney Olympics and the Australian Grand Prix, where he learned the importance of meticulous planning and execution. This foundation set the stage for his transformative trip to Dubai, where logistics played a crucial role in delivering a world-class experience.

In 2005, Ian's wife surprised him with a trip to Dubai for his 50th birthday, an experience that would change his perspective on hospitality forever. Upon arrival, Ian was struck by the lavishness of the city, which was undergoing rapid transformation into a global tourism hub. The trip included attending the Dubai World Cup, a thrilling event that showcased the region's passion for horse racing.

Ian's trip to Dubai underscored the essential principles of hospitality: creating memorable experiences through thoughtful planning and execution. The logistics of the event were just as important as the food and entertainment, demonstrating that every detail matters. Ian's experience serves as a reminder of the power of hospitality to connect people and create lasting memories.

Today, Ian is channeling those decades of high-stakes logistics and his passion for global hospitality into HospitalityChain.com. As the first official partner of the Fell Into Food podcast, Ian and his team are building a digital bridge that connects culinary professionals, suppliers, and innovators across the globe. From the shipping docks of Sydney to the luxury suites of Dubai, Ian’s journey proves that behind every great meal and every world-class event is a complex web of people and planning working in harmony. Join us as we explore how Ian is digitizing the "cold chain" and creating a massive global directory designed to help the hospitality industry thrive in the next decade.

Socials

Hospitalitychain.com

LinkedIn: https://www.linkedin.com/in/ian-sutherland-5a662a286/

Instagram: https://www.instagram.com/hospitalitychain/

Facebook: https://www.facebook.com/hospitalitychain/

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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EMMANUEL LAROCHE: A TASTE OF MADAGASCAR / VANILLA, CAVIAR, & RESILIENCE Feb 09, 2026

Show notes

In the latest episode of the Fell into Food podcast, I chat with Emmanuel Laroche, a flavor explorer and author, to uncover the hidden culinary gems of Madagascar. Known for its rich biodiversity and unique food culture, Madagascar offers much more than just vanilla; it is a treasure trove of flavors waiting to be discovered.

Emmanuel Laroche, with a background in organic chemistry and an MBA in marketing, has spent over three decades in the food industry, driven by a passion for flavors. He describes himself as a "flavor explorer," someone who is always curious about discovering new tastes and understanding the stories behind them. For instance, he recalls his childhood memories of cooking with his mother, where he learned the art of making a classic Quiche Lorraine. This early exposure sparked his lifelong fascination with food, leading him to seek out unique culinary experiences.

Emmanuel first visited Madagascar on a business trip related to vanilla, which accounts for 80% of the world’s supply. However, what began as a professional endeavor quickly turned into a personal journey of discovery. Emmanuel explains that Madagascar is not just an island rich in vanilla; it is also home to a variety of other culinary delights, including pink peppercorn, cocoa, and even caviar. He emphasizes the importance of understanding the cultural and environmental context of these ingredients. On his trips, he was struck by the warm hospitality of the Malagasy people, who welcomed him into their homes and shared their culinary traditions.

During his travels, Emmanuel formed deep connections with the Malagasy people, particularly with a local chocolate factory owner named Niren. Their friendship blossomed during Emmanuel's second trip to the island, where they explored cocoa plantations and met various local farmers. Emmanuel's mission became clear: to celebrate the products of Madagascar while highlighting the stories of those who cultivate them. He emphasizes the resilience of the Malagasy people, many of whom live below the poverty line yet approach life with joy and generosity.

Emmanuel shares a surprising revelation from his travels: in Madagascar, the very ingredients that are exported to the world, like vanilla, are often not used in local cuisine. He recounts an experience where chefs expected to find vanilla in local dishes but found none. The farmers revealed that vanilla serves as currency and a source of income, rather than a staple in their cooking. This highlights the unique disconnect between local consumption and global demand, shedding light on the challenges faced by local producers.

His exploration of Madagascar reveals a rich tapestry of flavors and stories that extend far beyond vanilla. His passion for uncovering the culinary heritage of this unique island invites us to appreciate the complexities of global food systems and the resilience of local communities. As we explore new flavors, let us remember the stories behind them and the people who bring them to our tables.

Socials

Website: Flavors Unknown

A Taste of Madagascar Book

Instagram @flavorsunknown

Facebook: @flavorsunknown

Flavors Unknown Podcast

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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FellintoFood.com

Partners

Hospitalitychain.com the world’s first online hub designed for the hospitality, culinary and catering industry. From leading food and beverage brands to professional foodservice equipment.

HospitalityChain.com makes sourcing simple. Search, select, buy direct and save – all in one Global market place

Advertising Inquiries: https://redcircle.com/brands
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ME / MYSELF / & I Feb 02, 2026

Show notes

This week on the Fell Into Food podcast, I’m doing something I’ve never done before—a solo episode. I realized that while I’ve shared bits and pieces of my background with guests, I’ve never actually told you the full story of how I got here. This episode is just as much for me as it is for my listeners. I was scared, nervous, anxious, and everything in between deciding to hit record. My goal was to step out of my comfort zone and tell the truth of my story.

I’m taking you back to the beginning, growing up in a tiny farm town in the middle of an Illinois cornfield where I learned the value of a hard day's work before I was old enough to drive. From my first "food" gig making pizzas at a local gas station to a "failed" stint as a geology major dreaming of digging up dinosaurs, my path has been anything but linear.

This is a raw look at the grit, the burnout, and the systems it takes to make it in this industry. Whether you're just starting out or looking for your next pivot, I hope my "truth" gives you the push you need.

Listen to the full episode and more! It would mean the world to me if you could leave a 5 star review on your listening platform to help grow and expand the Podcast.

YouTube - https://lnkd.in/gQM3S5mr

Spotify - https://lnkd.in/g_5kFXie

Apple Podcast - https://apple.co/41RoTm4

Pandora - https://lnkd.in/gS-wu_YJ

YouTube: https://youtube.com/@FellIntoFood

Linkedin: linkedin.com/company/fell-into-food

Instagram: http://instagram.com/fell_into_food

Facebook: https://facebook.com/fellintofood

FellintoFood.com

Producing Fell Into Food takes a lot of resources. Your support helps keep this show independent and keeps the deep-dives coming. If you find value in what we’re building, consider "buying the next round" of production. Support Here

Sponsors:

Hospitalitychain.com

A World First Global Search And Information Platform. Dedicated And Committed To All Aspects Of The Hospitality Industry

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