Fell Into Food Podcast

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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

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Published 2024-12-24

ANDREAS DUESS: 6SEEDS/ARTIFICIAL INTELLIGENCE & FOOD/GLP-1

64 min

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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.

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Spotify - https://lnkd.in/g_5kFXie

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

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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

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Published 2024-10-29

CHRIS STEIN: BRAKEBUSH / SWEET, SPICY, & SCIENTIFIC

52 min

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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

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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/

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Published 2024-09-03

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

40 min

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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.

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https://oventionovens.com/

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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.

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Published 2024-07-30

WINDY CITY MUSHROOM: PT 2

40 min

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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

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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

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Published 2024-07-23

FISCHER FARMS-PREMIUM-NATURAL-LOCAL-SUSTAINABLE

64 min

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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

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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

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Published 2024-07-16

DON ZAJAC: ACF/DRY AGED BEEF/POTATO PAVE

61 min

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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

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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

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DaVinci Gourmet Instagram

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Published 2024-06-25

JOHN JAMES: WINDY CITY MUSHROOMS/SUPER FOOD/MUSHROOM NUGGS

61 min

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In this episode, I sit down with John from Windy City Mushrooms to explore the fascinating world of gourmet mushrooms. We discuss their innovative farming techniques, their mission to produce a million pounds of mushrooms, and their efforts in sustainable agriculture. John shares his journey from a personal trainer to a mushroom farmer, detailing how they grew their operation to supply high-quality mushrooms to local markets and restaurants. We are back in the IDM Content Kitchen cooking up some delicious mushroom-based recipes that highlight the versatility and health benefits of these superfoods. Tune in for an inspiring conversation on entrepreneurship, sustainability, and culinary creativity.

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/

Recipes

Fungitarian Ragu

Ingredients:

1# Rigatoni

1 Pouch Fungitarian Marinara

Directions:

Cook pasta al dente and reserve some pasta water. Heat marinara Fungitarian in sauce pan. Add cooked pasta and toss. Add pasta water for desired sauce consistency

Lions Mane Steak:

Ingredients:

1 Head Lions Mane mushroom

2 Tbsp Worcestershire sauce

2 Tbsp Avocado Oil

To Tast Salt and Pepper

Directions: Cut mushroom in half and flatten. Season with Worcestershire, salt, and pepper. Heat skillet up on medium heat. Add avocado oil. Place mushroom in pan and press down with grill press or other. Once seared about 6-7 minutes, flip and repeat. Remove from pan.

Lions Mane Nuggets

Ingredients:

1 head Lion’s Mane mushroom

3 Eggs (beaten)

2 Cups Italian seasoned breadcrumbs

Avocado or other oil to cook in (quantity to depend on pan size)

Directions: Pull apart mushrooms into nugget size pieces. Press pieces flat. Have 1 bowl or container for egg wash and another for breadcrumbs Dredge in egg wash. Remove and put into breadcrumbs, coat well and set aside. Get pan heated over medium heat with oil of choice (or you can also air fry). Use enough oil to pan fry. Place mushroom pieces into oil. Cook eat side 3-4 minutes or until gold brown. Dip in your favorite sauce.

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More description

In this episode, I sit down with John from Windy City Mushrooms to explore the fascinating world of gourmet mushrooms. We discuss their innovative farming techniques, their mission to produce a million pounds of mushrooms, and their efforts in sustainable agriculture. John shares his journey from a personal trainer to a mushroom farmer, detailing how they grew their operation to supply high-quality mushrooms to local markets and restaurants. We are back in the IDM Content Kitchen cooking up some delicious mushroom-based recipes that highlight the versatility and health benefits of these superfoods. Tune in for an inspiring conversation on entrepreneurship, sustainability, and culinary creativity.

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/

Recipes

Fungitarian Ragu

Ingredients:

1# Rigatoni

1 Pouch Fungitarian Marinara

Directions:

Cook pasta al dente and reserve some pasta water. Heat marinara Fungitarian in sauce pan. Add cooked pasta and toss. Add pasta water for desired sauce consistency

Lions Mane Steak:

Ingredients:

1 Head Lions Mane mushroom

2 Tbsp Worcestershire sauce

2 Tbsp Avocado Oil

To Tast Salt and Pepper

Directions: Cut mushroom in half and flatten. Season with Worcestershire, salt, and pepper. Heat skillet up on medium heat. Add avocado oil. Place mushroom in pan and press down with grill press or other. Once seared about 6-7 minutes, flip and repeat. Remove from pan.

Lions Mane Nuggets

Ingredients:

1 head Lion’s Mane mushroom

3 Eggs (beaten)

2 Cups Italian seasoned breadcrumbs

Avocado or other oil to cook in (quantity to depend on pan size)

Directions: Pull apart mushrooms into nugget size pieces. Press pieces flat. Have 1 bowl or container for egg wash and another for breadcrumbs Dredge in egg wash. Remove and put into breadcrumbs, coat well and set aside. Get pan heated over medium heat with oil of choice (or you can also air fry). Use enough oil to pan fry. Place mushroom pieces into oil. Cook eat side 3-4 minutes or until gold brown. Dip in your favorite sauce.

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Published 2024-06-18

JEREMY CAIMENS: KERRY FOODS/BOBA TEA/DIRTY SODA

50 min

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I'm excited to share the latest episode of The Fell Into Food Podcast. This episode I experimented a little and wanted to actually create while I had a conversation with my guest. So we setup the kitchen to do just that. The episode is best watched however, I sped up the dead air spots to make it as good of a listening experience as possible.

With that being said this week, I'm joined by Jeremy Caimens from Kerry Foods, and we're diving into some of the hottest drink trends. From the chewy delights of traditional boba tea to the burst of flavors in popping boba, we're exploring what’s trending in beverages right now. We were recording from the Invacus Digital Media Content Kitchen, whipping up on-trend drinks Boba Tea & Dirty Sodas. Tune in to learn about the innovative flavors and easy ways to incorporate these trendy beverages into your menu. Don't miss this refreshing episode – listen now and get inspired!

Kerry Socials

Jeremy Caimens LinkedIn

Follow Fell Into Food/Jeff Fell

DaVinci Gourmet Instagram

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More description

I'm excited to share the latest episode of The Fell Into Food Podcast. This episode I experimented a little and wanted to actually create while I had a conversation with my guest. So we setup the kitchen to do just that. The episode is best watched however, I sped up the dead air spots to make it as good of a listening experience as possible.

With that being said this week, I'm joined by Jeremy Caimens from Kerry Foods, and we're diving into some of the hottest drink trends. From the chewy delights of traditional boba tea to the burst of flavors in popping boba, we're exploring what’s trending in beverages right now. We were recording from the Invacus Digital Media Content Kitchen, whipping up on-trend drinks Boba Tea & Dirty Sodas. Tune in to learn about the innovative flavors and easy ways to incorporate these trendy beverages into your menu. Don't miss this refreshing episode – listen now and get inspired!

Kerry Socials

Jeremy Caimens LinkedIn

Follow Fell Into Food/Jeff Fell