Fell Into Food Podcast

Latest Episodes:

JEANNE JONES: FIRST OVERS / LEFTOVERS / LIFE LESSONS Oct 06, 2025

Show notes

This week, I sit down with Jeanne Jones — a lifelong culinary pro turned food blogger behind A Jeannie in the Kitchen. We talk about everything from cutting onions in goggles to working 18-hour days in catering, why she left the restaurant industry, and how she found new purpose in writing.

Jeanne’s journey is filled with honesty, grit, and a deep love for food — whether she’s whipping up “first overs” or crafting a whole new recipe from leftovers. We also chat about staying real in a world full of filters, learning to pivot, and why creativity (not perfection) wins every time.

Links & Resources

Jeanne’s Blog: https://ajeanneinthekitchen.com
Cookbook Mentioned: Mediterranean: The Ultimate Cookbook
Culinary School Shoutout: Southern California School of Culinary Arts
The Raisins Commercials (Yes, Those Ones): California Raisin Board

00:00 – Intro & Jeanne’s blog origin story

04:00 – Falling into food at 15

08:30 – Culinary school hustle & hands-on learning

12:00 – Working with Chevron’s multicultural catering

17:30 – The chaos (and beauty) of catering

22:00 – Stepping away from the industry

24:00 – How blog topics are born

27:00 – Ditching video for what feels authentic

30:00 – Writing as therapy & artistic expression

33:00 – Authenticity in a filtered world

36:00 – Cooking from the fridge: Jeanne’s approach

38:00 – First overs & leftovers explained

40:00 – Cookbook dreams and marketing roadblocks

43:00 – Jeanne’s dream meal with her dad

45:00 – Wrap-up & how to follow Jeanne

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

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FRANCK DESPLECHIN: RELENTLESS GROWTH / REFLECTION / PURSUIT OF GROWTH Sep 29, 2025

Show notes

This week, I sit down with Chef Franck Desplechin — someone who’s spent decades in Michelin-starred kitchens and luxury hotels but has taken a step back to focus on what really matters. We talk about his new book Relentless Growth, but more importantly, we talk about what growth actually costs. Franck gets into burnout, ego, family, leadership, and what it means to build a life—not just a resume. This one’s for anyone who’s ever hit a wall, looked around, and realized success doesn’t always feel the way you thought it would.

Guest: Chef Frank Desplechin

Official Website: https://www.cheffranck.com

Preorder the Book Relentless Growth (Signed Hardcover): https://www.cheffranck.com

nstagram: https://www.instagram.com/franckdesplechin

LinkedIn: https://www.linkedin.com/in/franckdesplechin

Chapters

00:00 Introduction and Background of Chef Franck Desplechin

02:56 The Concept of Relentless Growth

05:36 Family Meals and Their Impact on Leadership

08:33 Learning from Failures and Setbacks

11:10 The Journey into Coaching and Incrementum

22:47 Embracing Entrepreneurship

23:08 The Importance of Mentorship

25:08 Chasing Growth, Not Money

26:23 The Journey of Writing a Book

29:51 Recognizing Growth vs. Burnout

33:08 Daily Reflection and Personal Growth

35:19 The Legacy of Parenthood

38:14 Leadership as a Trilogy

40:25 Plating Relentless Growth

42:16 Future Aspirations and Legacy

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

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EVAN DUIGNAN: ALPHAMATED / SILVERWARE / STARTUPS Sep 22, 2025

Show notes

Evan Duignan went from rolling silverware in a dish pit to rolling out an industry-shifting machine. In this episode, Evan shares the startup journey behind Roller Express, how automation is reshaping hospitality, and the surprising lessons he learned building AlphaMated from scratch. It’s a real conversation about innovation, grit, and solving problems that actually matter.

AlphaMated Website - https://www.alphamated.com

AlphaMated Instagram - https://www.instagram.com/alphamated

Evan Duignan LinkedIn - https://www.linkedin.com/in/evan-duignan-125975b6

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

YouTube - https://lnkd.in/gQM3S5mr

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

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Follow Jeff:

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

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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EMRA NATION: SIP HAPPENS / THE DRINK TRENDS CHANGING EVERYTHING Sep 01, 2025

Show notes

This week I sit down with Emra Nation from Oregon Fruit to talk all things beverage. We dive into the massive shift away from alcohol, the rise of mocktails, dirty sodas, boba, and why Gen Z is driving this movement. Emra’s insights into menu trends, functional ingredients, and her favorite new drinks make this one of the most fun and eye-opening convos I’ve had. If you’re in foodservice and not thinking about your drink menu—this episode’s your wake-up call.

Guest: Emra Nation

Company: Oregon Fruit Products

Email: emran@oregonfruit.com

LinkedIn: https://www.linkedin.com/in/emranation/

Chapters

00:00 Introduction and Background

00:56 The Beverage Boom

04:45 Changing Attitudes Towards Alcohol

10:03 The Rise of Mocktails

11:34 Complexity in Beverages

14:20 Hot Beverage Trends

17:28 The Dirty Soda Phenomenon

20:37 Boba and Textured Drinks

27:19 Oregon Fruit's New Launch

31:00 Future Beverage Trends

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

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Follow Jeff:

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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DUSTIN SELVAGGIO PART 2: CHEFS THE MODERN DAY PIRATES Aug 04, 2025

Show notes

In Part 2 of our conversation, Dustin dives deep into the hard truths of the restaurant industry — from outdated mentalities and toxic kitchen culture to how chefs can reclaim time, sanity, and sustainability through systems and tech. We unpack the power of efficiency, why automation isn’t the enemy, and how younger generations are reshaping the culinary world with curiosity, transparency, and a demand for purpose.

Dustin also shares his personal evolution — from pushing himself into burnout in his restaurant days to launching Meez Konceptz, a chef-driven agency that’s shaking up how food businesses build brands, integrate tech, and lead with impact. We close on a powerful, personal note around mental health, legacy, and why chefs need to take care of themselves as much as they take care of their food.

Guest

Dustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human. With a background rooted in high-end kitchens and a present-day focus on building systems that blend science with soul, he’s redefining what it means to be a chef in today’s food world.

Instagram:

@dustin.selvaggio

@meez_konceptz

If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.

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

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Follow Jeff:

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

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

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Facebook: ⁠https://facebook.com/fellintofood⁠

⁠FellintoFood.com⁠

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DUSTIN SELVAGGIO PART 1: OG OF KOJI Jul 28, 2025

Show notes

In Part 1 of my conversation with Dustin Selvaggio, we dive into the evolution of chef culture, the science behind koji, and how food tech like dry-aging cabinets and fermentation is reshaping kitchens. From navigating ego to pushing flavor boundaries, Dustin breaks down how chefs can stay creative without getting stuck in outdated mindsets.

Guest

Instagram:

@dustin.selvaggio

@meez_konceptz

If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.

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Follow Jeff:

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⁠FellintoFood.com⁠

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SHANE LEE: MAP/HACCP/R&D/DO WE NEED MORE ACRONYMS Jul 22, 2025

Show notes

Guest:

Shane Lee – Founder of Dharma Food Group | Food Systems Innovator | MAP Packaging Expert

From sweeping peanut shells at LongHorn Steakhouse to managing multimillion-dollar senior meal operations, Shane Lee’s journey into food was anything but planned. In this episode, we dive deep into the industrial side of food—how modified atmosphere packaging (MAP) changes shelf life, how Shane builds medically tailored meals at scale, and why the future of food might look a lot more like the past. We talk regenerative agriculture, packaging tech, food equity, and how to feed people better—with less junk and more intention.

Resources & Mentions:

Dharma Food Group – https://dharmafoodgroup.com

Christian Food Ministry – https://christianfoodministry.com

Ilpra Packaging Equipment – https://www.ilpra.com/en

White Oak Pastures – https://whiteoakpastures.com

Joel Salatin – Polyface Farms – https://www.polyfacefarms.com

NutriCoster Software – https://nutricoster.com

Chapters

00:00 Introduction and Personal Background

03:40 Transitioning from Restaurant to Food Industry

07:57 Understanding Food Production and Technology

12:38 Exploring Modified Atmosphere Packaging (MAP) and Vacuum Skin Packaging (VSP)

20:27 The Future of Fresh Food Production

25:21 Sustainable Agriculture Practices

31:33 The Mission Behind Dharma Food Group

35:24 R&D Process for Tailored Meals

43:20 Connecting with the Community and Resources

If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.

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Follow Jeff:

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

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Facebook: ⁠https://facebook.com/fellintofood⁠

⁠FellintoFood.com⁠

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JIM FULLER: FABLE/CHEF/SCIENTIST/MUSHROOM REBEL Jun 30, 2025

Show notes

From fine dining kitchens to chemical engineering labs to mushroom farms, Jim Fuller’s journey is anything but ordinary. In this episode, we dig into how shiitake stems became a slow-cooked brisket alternative, why most mushroom prep is all wrong (hint: boil them first), and what it takes to scale a mycelium-powered meat alternative across the globe. If you’ve ever wondered what food looks like in the next 10 years, start with mushrooms.

Jim Fuller – Co-founder of Fable Food, Chef, Chemical Engineer, Mushroom Expert

Chapters

00:00 From West Texas to Culinary Arts

08:31 The Science of Cooking and Chemical Engineering

17:07 Mushroom Farming Journey

27:08 Fable: Revolutionizing Plant-Based Proteins

33:41 Reimagining Mushrooms as Protein Alternatives

35:58 The Science of Dry Aging and Cooking Techniques

48:18 Challenges in the U.S. Market for Mushrooms

59:04 Culinary Innovations and Future of Mushrooms

Resources & Mentions:

Fable Food Co: https://fablefood.co

Jim on Instagram: @jimboilsmushrooms

On Food and Cooking by Harold McGee

Chef Bruce Auden – Biga on the Banks

Fungatarian Movement: @thefungatarian

If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.

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

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Follow Jeff:

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⁠FellintoFood.com⁠

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ROB MATTOCH: SPAM / COOK-CHILL / SCHOOL LUNCHES THAT DON’T SUCK Apr 07, 2025

Show notes

In this episode, I’m joined by Rob Mattoch—a chef-turned-equipment-expert who’s out to make kitchens more human. We talk about how he fell into food growing up in Hawai’i, what sparked his transition from the line to the factory floor, and how he’s using smart design and cook-chill systems to reduce burnout and increase consistency in kitchens everywhere.

We also dig into his work with Nourish Colorado, where he’s been helping school kitchens level up for over a decade. From improving kitchen flow to cleaning speed racks (seriously), Rob’s mission is all about making life better for the people behind the food. If you’ve ever wondered how equipment can actually improve your culture—not just your output—this one’s for you.

Guest: Rob Mattoch

VP of Marketing at Tucs Equipment: https://www.tucsequipment.com
Chef Consultant at Nourish Colorado: https://www.nourishco.org
Connect with Rob on LinkedIn: https://www.linkedin.com/in/rob-mattoch/

Mentioned in the Episode:

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

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

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Follow:

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FellintoFood.com

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LUIS ALVARADO: CORN IN A CUP & CATCHING UP Mar 25, 2025

Show notes

In this episode, I’m joined by Luis Alvarado, one of the first cooks I ever worked with—back in our casino kitchen days. We catch up on life, swap some wild kitchen stories, and make his elevated version of corn in a cup (with a twist). From cutting our teeth on the line to where we’ve both landed today, this one’s full of laughs, nostalgia, and solid perspective on how far we’ve come.

We talk about how he fell into food, working the grill at the steakhouse, wild wedding catering stories, toxic kitchens, and what matters most now—being happy, creative, and cooking good food.

Oh, and if you want to try the corn salad we made, the recipe’s in the show notes. Let’s get into it!

Guest: Luis Alvarado

Executive Chef at Cafe 353, River North

Instagram: @lionomotron

Recipe: Luis’ Elevated Corn in a Cup Salad

• Fire-roasted corn

• Couscous

• Cilantro-lime dressing (mayo-based or Greek yogurt alt)

• Avocado

• Jalapeño (optional, for heat)

• Cotija cheese

• Salt, pepper, garlic powder

• Finish with a squeeze of lime

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

YouTube - https://lnkd.in/gQM3S5mr

Spotify - https://lnkd.in/g_5kFXie

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

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

Follow Jeff:

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

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

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Facebook: https://facebook.com/fellintofood

FellintoFood.com

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