Fell Into Food Podcast

Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy

TOMMY “THE MUSHROOM MAN”: TO MAKE AMERICA SHROOM AGAIN Feb 25, 2025

Show notes

This episode is best watched vs listened to. We were live on sight in the Content Kitchen. You don’t want to miss out.

This episode is all about mushrooms—how to cook them, why they’re blowing up right now, and how they can completely change the way you think about food. I sat down with Tommy “The Mushroom Man” and Johnny from Windy City Mushrooms to talk about everything from pressing and searing mushrooms for the perfect texture to using them as a legit meat alternative. We even got into wild foraging, homemade mushroom seasoning, and whether you can dry-age Lion’s Mane. If you’re into mushrooms (or just curious), this one’s for you.

Tommy

Instagram: https://www.instagram.com/tommythemushroomman/?hl=en

Facebook: https://www.facebook.com/frank.lucas.9693001/

TikTok: https://www.tiktok.com/discover/tommy-the-mushroom-man

YouTube: https://www.youtube.com/channel/UCjZEN0AsQIClgj8jgj2n_Xw/about

Windy City Mushroom Website https://windycitymushroom.com/

Socials

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

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

LinkedIn https://www.linkedin.com/company/windy-city-mushroom/

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

Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy

LENZY RUFFIN: LIGHTS/CAMERA/COOK Feb 04, 2025

Show notes

In this episode of Fell Into Food, I sit down with Lenzy Ruffin, a former IT professional who unexpectedly found his way into the food industry—helping chefs turn their passion into cooking shows. Lenzy shares his journey from building computer networks to producing high-quality video content for chefs, and how a personal project turned into a full-blown business. We dive into why chefs need to stop overcomplicating the process and just start recording, the importance of consistency in content creation, and how video can be a powerful tool for food education and business growth. Lenzy also gets personal, discussing how food and health became a mission for him after witnessing serious health struggles in his own family. Whether you’re a chef looking to start a cooking show or just love a great entrepreneurial story, this episode is packed with insights and inspiration.

Website: https://www.parkroadstudios.com/

Lenzy LinkedIn: https://www.linkedin.com/in/lenzyruffin/

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:

Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy

AARON SHAPIRO: GRILLICIOUS/ GRILLING 2.0 / THE FUTURE OF FLAVOR Jan 28, 2025

Show notes

I had a fantastic conversation with Aaron Shapiro, the founder of Grillicious, a company revolutionizing the way we add flavor to our food.

Aaron's journey began with a simple desire for a better grilling experience, leading him to develop innovative flavor-infused cooking wipes. These wipes not only enhance the taste of food but also offer a healthier and more convenient alternative to traditional oil and seasoning methods.

We discussed the evolution of Grillicious, the challenges of the CPG market, and the importance of staying true to your vision. Aaron also shared his insights on the future of the food industry and the role of technology in creating unique and delicious culinary experiences.

If you're passionate about food and eager to explore new ways to elevate your cooking, this episode is a must-listen!

Today for all the Fell Into Food Listeners you can get 15% off your first order of Grillicious Flavor Infused Cooking Wipes. Purchase the bundle packs and also get FREE SHIPPING. We want to get your honest feedback. Do you like them do you hate them? Tell us why. Use Code FIF15. Visit https://www.grilliciouswipes.com/discount/FIF15 to get your Grillicious today!

Grillicious Website: https://www.grilliciouswipes.com/

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

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

TikTok: https://www.tiktok.com/@grilliciouswipes

Follow Jeff:

Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy

ANDREAS DUESS: 6SEEDS/ARTIFICIAL INTELLIGENCE & FOOD/GLP-1 Dec 24, 2024

Show notes

In this episode, I had the pleasure of chatting with Andreas Duess, a true innovator who’s blending his deep-rooted passion for food with cutting-edge AI technology. From growing up on a farm and working in restaurant kitchens to building Canada’s largest independent food and drink ad agency, Andreas has seen it all.

We dive deep into how AI is revolutionizing the food industry, making it more efficient and data-driven. Andreas shares how tools like ChatGPT can help operators optimize menus, reduce waste, and even predict trends like GLP-1-friendly dishes and alcohol-free beverage options.

We also tackle the challenges small food businesses face, from rising ingredient costs to the rapidly shifting demands of consumers. Andreas breaks down how AI isn’t about replacing creativity but enhancing it—empowering chefs, operators, and food entrepreneurs to make smarter decisions faster.

Whether you’re a chef, operator, or food enthusiast, this episode is packed with insights that could transform how you think about tech in the kitchen.

Andreas Duess

6seedsconsulting.com

LInkedIn - https://www.linkedin.com/in/andreasduess/

Instagram - https://www.instagram.com/andreasduess/

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:

Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy

CHRIS STEIN: BRAKEBUSH / SWEET, SPICY, & SCIENTIFIC Oct 29, 2024

Show notes

I had the pleasure of speaking with Chris Stein, the Corporate Innovation Chef at Brakebush, who shared his unique journey from biology student to food scientist to chef. We dive into the fascinating intersection of culinary arts and food science, and how this blend has shaped his approach to product development. Chris shares insights about the evolving food industry, the impact of global flavor trends, and the crucial role of food scientists in creating consistent, scalable products. He also offers advice to young professionals about the value of learning both culinary and food science to stay ahead in the industry.

Brakebush Website

Fell Into Food

https://oventionovens.com/

Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy

JOE ARVIN: OVENTION/COME ON MAN/KY, HOME OF THE WILDCATS, BOURBON,HORSES AND WILD WOMEN Sep 03, 2024

Show notes

This week I’m cooking with the amazing Chef Joe Arvin and chatted about his journey from a small-town boy with big dreams to becoming a household name in the culinary world. We dove deep into how new technologies, like electric and ventless kitchen equipment, are transforming kitchens, making life easier for chefs, and ensuring every dish comes out perfect. Joe also opened up about the importance of consistency in cooking, his time on Big Brother, and the lessons he learned along the way. Plus, he shared some fantastic behind-the-scenes stories from his TV appearances and his passion for creating dishes that truly connect with people. Trust me, if you’re a fan of innovation in the kitchen, this episode is a must-listen.

Follow Jeff:

Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy

WINDY CITY MUSHROOM: PT 2 Jul 30, 2024

Show notes

Welcome back to another episode of the Fell Into Food podcast! I’m Chef Jeff Fell, and as promised, we’re diving into part two of our visit to Windy City Mushroom. This time, we're taking a deeper look at their operation with John. Today, we're exploring the nitty-gritty of mushroom farming right in the heart of Chicago’s South Side. John walks us through their unique setup, from the concrete-heavy city farm environment to their state-of-the-art production facility. We get a detailed tour of their entire process, from the innovative bagging and sterilization methods to the intricate incubation stages. John also shares some fascinating history about their building, which was originally used for making engines during World War II. We discuss the science behind mushroom cultivation, including the use of micropore filters and the vital role of grain spawn. Plus, we dive into their local ecosystem, emphasizing their commitment to using local materials and supporting local farmers. This episode is packed with knowledge about sustainable mushroom farming and the meticulous care that goes into every step. Let's get started and see where our mushrooms really come from!

Windy City Mushroom Website https://windycitymushroom.com/

Socials

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

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

LinkedIn https://www.linkedin.com/company/windy-city-mushroom/

Fell Into Food

Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy

FISCHER FARMS-PREMIUM-NATURAL-LOCAL-SUSTAINABLE Jul 23, 2024

Show notes

In this episode of the Fell Into Food podcast, I had the pleasure of visiting Fisher Farms and chatting with Dave and Joseph Fischer. Broadcasting live from a field, we explored the diverse and sustainable farming practices that make Fischer Farms a standout in the industry. From their multi-crop system that enhances soil health to their meticulous attention to cattle genetics and diet, the Fischers detailed how they maintain top-quality beef production. They emphasized the importance of a stress-free environment for their cattle, from pasture to processing, ensuring both humane treatment and superior meat quality. Our conversation highlighted their commitment to premium, natural, local, and sustainable farming, which translates to the exceptional beef products they provide to chefs and consumers alike.

Fischer Farms

Follow Jeff:

Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy

DON ZAJAC: ACF/DRY AGED BEEF/POTATO PAVE Jul 16, 2024

Show notes

Welcome to another episode of the Fell Into Food Podcast! Today I'm joined by Don Zajac, Chairman of the ACF Chicago division. We dive into his 43-year culinary journey, from humble beginnings to leading in the ACF Don shares his expertise, while we cook up some delicious dishes. Tune in for a blend of culinary tips, professional insights, and a touch of gourmet magic!

ACFchefs.org

ACFchicagochefs.org

Follow Jeff: