Fell into Food

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: 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

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 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

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. Joearvin.com LinkedIn Facebook X Instagram TikTok https://oventionovens.com/ Follow Jeff: 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

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 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

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 Website Instagram Facebook X LinkedIn Follow Jeff: YouTube:   Linkedin:  Instagram:  Facebook:  FellintoFood.com

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: 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

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.

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 Foods Website Kerry Socials Facebook LinkedIn X Instagram Youtube Big Train Instagram DaVinci Gourmet Instagram Jeremy Caimens LinkedIn Follow Fell Into Food/Jeff Fell 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

In this episode of the Fell Into Food podcast, I interview Maisie Ganzler, a strategic advisor for Bon Appetit Management Company and author of "You Can't Market Manure at Lunchtime." We discuss Maisie's journey into sustainability, the significance of integrating sustainable practices in the food industry, and the complexities involved. Maisie shares insights from her book, including challenges such as the misconception that sustainability is costlier and strategies to overcome these obstacles. We delve into specific examples like sustainable seafood and antibiotic-free beef, illustrating how sustainability can be cost-neutral and even drive profitability. Additionally, Maisie highlights the importance of interdisciplinary collaboration within companies to achieve sustainable goals, and the evolving consumer attitudes towards sustainable food practices. This engaging conversation offers valuable lessons for businesses aiming to scale and integrate sustainability into their operations. Maisie's website You Can't Market Manure At Lunchtime: Follow Chef Jeff: YouTube Linkedin Instagram Facebook FellintoFood.com

This week join me as James Carr (President of Culinary Equipment Group) stops by to talk about being an equipment rep. Who they are, what they are, and ultimately how they can help. Culinary Equipment Group Website

Check out interviews from the following companies at this years National Restaurant Show. 1 Ovention Ovention Website Joe Arvin 2 Pitaya Foods Pitaya Website Jason Mosley Sr. VP of Sales North America Chuck Casano - CEO/Founder 3 Irinox Irinox Website Chef George Cruz Chef Fernando Cardona 4 Oregon Fruit Oregon Fruit Website  Emra Nation 5 Just Baked Just Baked Website Manny Araujo Vice President of On-Site Foodservice 6 Meatico Meatico Website Steve Safron 7 Unox Unox Website Sebastian Heil Market Development Specialist - Western Region 8 Zero Acre Zero Acre Website Jeff Nobbs CEO & Co-Founder 9 Broaster Broaster Website Andrew Milenkovski Business Development Manager 10 Citrus America Citurs America Website Jay Gardner VP National Sales 11 Force of Nature Force of Nature Website Emily Wylie Director of Marketing 12 Hatco Hatco Website Ryan Catarozoli - Director of Key Accounts 13 Atoria's Family Bakery Website Inanna Eshoo 14 Winston Winston Website Chad Lunsford - Territory Sales Executive 15 Sterling Manufacturing Sterling Website David Krinn - Sales Representative 16 American Range American Range Website Nicole O'Rourke - Product and Marketing Manager 17 Hestan Hestan Website Basil Larkin - Sr. VP Sales

Learn all about GBS Foodservice as we talked about their lines at the National Restaurant Association Show.GBS - CanadaGBS - North AmericaGranett Douglas LinkedinWesley Lund LInkedin Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week on The Fell Into Food Podcast we dive into the world of plant-based cuisine with Chef Alicia Bell, the Culinary Director of the Food Service Innovation Team at the Humane Society of the United States. Chef Bell is a passionate advocate for delicious and sustainable plant-based meals, and she's here to share her expertise and inspire you on your own culinary journey. In this episode, Chef Bell will discuss her path to plant-based cooking, along with practical tips and tricks to make plant-based meals a breeze. From small swaps you can make at home to the exciting trends taking root in the food service industry, Chef Bell will show you how to embrace a more plant-based lifestyle, one delicious bite at a timeHSUS: Forward Food WebsiteThe Vegan Butcher Eleven Madison Park Bon Devil Eclipse Ice Cream Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week's Fell Into Food Podcast features Kim Olson, VP of Operations at Stan's Donuts. Kim discusses her diverse career path in the food industry, from working in health clubs to attending culinary school and various culinary roles. We talk about the importance of local sourcing, balancing classic donuts with innovation, and creating a welcoming customer experience at Stan's Donuts. Also delve into the challenges faced by donut businesses, including the impact of COVID-19, the transition to grocery store sales, and the need for work-life balance for employees. Grab a glass of milk and enjoy!Stan's Donuts Website Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

We are back and this week Frank is explaining all about onions. We cover 5 main topics.ProductionAppearance and QualityTaste & TextureSupply Chain/PricingImpact to the ConsumerWant to see and/or hear on a particular piece of produce? Let us know. Hit me up on socials or email fellintofood@gmail.com Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This weeks episode of The Fell Into Food Podcast explores the world of restaurants & food distribution with Gordon Food Service's Dan Smith. Dan discusses his journey from restaurant worker to now Multi-Unit Business Development Manager at GFS, highlighting the importance of starting from the ground up. The episode dives into GFS's unique features like skip day ordering and dedicated account teams, all designed for smooth customer transitions and maximum flexibility. We also explore the future of food service with GFS, including their focus on technology, modern store experiences, and sustainability.GFS WebsiteDan Smith LinkedIn Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week on Fell Into Food, George Campise, Director of Sales at Enofrigo America, stops by discussing the company's innovative wine cabinets designed to enhance a venue's decor. Enofrigo offers a variety of customizable models and configurations to suit any establishment's needs. Listen in to learn how strategically showcasing wine bottles can influence customer behavior and boost sales. George dives into Enofrigo's range of options, from high-end, custom-made units to budget-friendly models, ensuring a beautiful and functional solution for any wine list. Enofrigo America WebsiteEnofrigo In-Depth Videos Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week on The Weekly Harvest we have some fun. Chef Jeff is in the IDM Content Kitchen demonstrating how to clean and cut up some of your favorites fruits while Frank discusses all about how to pick the right watermelons & pineapple. Along with other fun facts about cantaloupe, avocados, mango, and pomegranate. Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week on Fell Into Food I have Tim Forseth,  District Sales Manager for Smart Care. Tim has over 20 years of experience in the foodservice industry. Tim dives deep into the world of commercial kitchen equipment, highlighting the critical role maintenance and repair services play in keeping restaurants running smoothly.Here's a taste of our in depth conversation:The importance of equipment maintenance and repair in the food industryHow Smart Care Equipment Solutions provides a one-stop shop for equipment needs, including maintenance, repair, and even HVAC servicesThe benefits of customized preventative maintenance programsEmerging trends in the food industry like ghost kitchens and food hallsWhy data-driven insights and strong customer relationships are essential for success in salesTim Forseth LinkedInSmart Care:WebsiteService RequestLinkedInFacebook Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Silent but deadly....to certain produce that is what Ethylene can do. Frank gives the rundown on what ethylene is, what produces it, and how it can be bad for certain produce. Also we discus some other tips and tricks for storing your produce.Common ethylene producing produce- apples, bananas, kiwis, a bunch of different stone fruit from nectarines, peaches, plums, apricots, avocados, honeydews, mangoes, pears, and of course tomatoes.Sensitive items to keep away from foods listed above- broccoli, carrots, eggplants, all different types of lettuces, potatoes, asparagus, cucumbers, cauliflower, watermelon.   Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

♻️ Join us as Diana Geseking, General Counsel for Restaurant Technologies, dives into the world of sustainable and safe kitchens!  We'll explore their innovative total oil management system that reduces waste and transforms used oil into clean fuel.  Plus, discover their autonomous hood and flue cleaning system that keeps grease buildup at bay, minimizing fire risks.  This episode is packed with insights on how Restaurant Technologies prioritizes efficiency, safety, and a greener future for the food service industry.  Listen up, or risk slipping behind on the latest kitchen tech!RTI Website  Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

The half episodes are now........The Weekly Harvest! Still same great insights with Jeff Fell and Produce Pro Frank Perri, different name.This week Frank had a request to talk about Peppers, specifically Bell Peppers. Is is a fruit, is it a vegetable? Why are they different colors? And is there really a difference between Male and Female Bell Peppers? Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This episode dives into the world of Tillamook Creamery, a farmer-owned dairy cooperative with over 115 years of history. We'll meet Chef Josh Archibald, their executive chef of culinary development, who shares his journey from childhood kitchens to leading innovation at Tillamook. Discover Tillamook's unique cheese-making process and their commitment to sustainable farming practices. Learn how a regional brand became a national favorite found in stores across the country, and explore their expanded offerings that go beyond just butter and cheddar. We'll also hear Chef Josh's thoughts on building a positive and inclusive kitchen culture, plus hidden gems along the Oregon coast for any future foodie adventures!Tillamook.comJosh InstagramJosh LinkedInNational Grilled Cheese Day April 12th 2024 Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week we have a special half episode as Ernst van Eeghen the Vice President of Business Development for Church Brothers joins Frank & I in talking about the fascinating transition of leafy produce from Yuma Arizona to Salinas California. The transition is one of the most fascinating processes in the produce world. You and I don't even realize it's happening as the products we buy at the grocery store never skip a beat. Listen in to learn all about this incredible process. This episode you are going to want to watch (or at least go to the end) to see the behind the scenes of how Church Brothers makes this transition happen.Church BrothersErnst van Eeghen - LinkedIn Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Frank and I take time to appreciate the boots on the ground out in the fields. Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Today's guest is Emra Nation, the Director of Innovation at Oregon Fruit. We explored the company's rich history and its pivotal role as a major fruit supplier for brewing in the United States. Emra shared valuable insights into current food industry trends, highlighting Generation Alpha's preferences and the surging popularity of tropical fruits. Her emphasis on curiosity and continuous learning in the culinary world added a personal touch, drawing from her own journey to becoming a culinary innovation specialist. Our discussion covered diverse topics, from the intricacies of recipe development using Oregon Fruit's products to challenges in product development, underlining the importance of ingredient quality and sourcing. Emra revealed exciting plans for the company to expand their beverage offerings, emphasizing the significance of experimenting for unique flavors and the game-changing nature of shelf-stable puree for kitchens with limited storage space. Sustainability initiatives took center stage, reflecting Emra's belief in their crucial role for long-term success. Our chat also touched on Emra's favorite, Marionberries, and delightful fruit and cheese pairings, providing a rich tapestry of insights into Oregon Fruit's world.Oregon FruitContact Emra Nation: emran@oregonfruit.com / 971-344-6606Oregon Fruit upcoming events- DOT Innovations - April 22-24,2024 Booth 1914- NRA Show - May 18-21 2024 Booth 9145  Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Join us as we chat all about commodities and in particular produce. Find out what is happening in realtime in the world of fruits and vegetables. Learn each week why certain product at the grocery store is the way it is. Enjoy what you listened to or have a product you want to know more about, let us know by leaving a comment or emailing directly to fellintofood@gmail.comThis week Frank Perri (Chief Procurement Officer at Get Fresh Produce, he's kind of an expert) breaks down this weeks topics.Weather factorsHoly WeekGrapesGet Fresh Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Sit back and enjoy a cup of joe as we delve into the dynamic world of coffee with Patrick Meyer & Jamie McBain, the masterminds behind a burgeoning coffee empire. The evolution of their brand journey, from creating Geek Grind to cater to the gaming community to launching Pure Canopy, emphasizing coffee sourced from women growers, showcases their commitment to diverse and sustainable approaches. The duo shares insights into production facility expansions, the art of flavoring coffee, and strategic partnerships, including collaborations with Michigan State University and a foray into tea and hot chocolate. The narrative takes unexpected turns as they discuss unconventional coffee experiments, underscore the importance of self-editing, and detail the intriguing process of 'killing, milking, and growing' product lines. Amidst family influences, favorite brewing methods, and reflections on unique coffee events, we wrap up with a peek into the personal coffee drinking rituals of Pat & Jamie, leaving you all with a rich tapestry of lessons from the passionate world of coffee creation.Geek GrindPure CanopySkybloom Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Join us as we chat all about commodities and in particular produce. Find out what is happening in realtime in the world of fruits and vegetables. Learn each week why certain product at the grocery store is the way it is. Enjoy what you listened to or have a product you want to know more about, let us know by leaving a comment or emailing directly to fellintofood@gmail.comThis week Frank Perri (Chief Procurement Officer at Get Fresh Produce, he's kind of an expert) breaks down this weeks topics.Weather factorsLeafy greens updateAll things tomatoesGet Fresh Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Hey, foodies!

Excited to try out a new segment in which we chat all about commodities and in particular produce. Find out what is happening in realtime in the world of fruits and vegetables. Learn each week why certain product at the grocery store is the way it is. Enjoy what you listened to or have a product you want to know more about, let us know by leaving a comment or emailing directly to fellintofood@gmail.comThis week Frank Perri (Chief Procurement Officer at Get Fresh Produce, he's kind of an expert) breaks down this weeks topics.Weather factorsLeafy greensStrawberriesGet Fresh Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week I have Danielle McMiller, the marketing whiz behind Structural Concepts. Buckle up, because we're about to dissect their whole story – from their origin story to their secret recipe for success (hint: it's not just ketchup). But wait, there's more! We're also geeking out over their crazy-customizable equipment, featuring features like self-cleaning coils (mind blown, right?) and even a robot they call the ARM (think Wall-E but for, you know, shopping). Danielle's gonna break down how this futuristic gadget works, how it plays nice with other tech, and where you might spot it next.To finish things off, we're gonna gaze into the crystal ball and see what the future holds for Structural Concepts and the whole industry. So grab your fork (or maybe a robot arm?) and get ready to dig in. Bon Apetite! https://structuralconcepts.com/ Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Tractor Beverage anyone? Jason Molburg (Sr. Regional Sales Manager) and Luke Emery (Chief Customer Officer) from Tractor stop by to chat all about it. Luke generates a positive impact on the lives of others by building relationships with like-minded pouring partners to support sustainability and organic choices.  A 20 year veteran of Coca-Cola Company, Luke left Corporate America to build a brand that aligns with both his values and the values of the consumers he serves.Listen in as we talk all about Tractor Beverage and its mission to provide organic and better-for-you beverage options. The importance of customer service and sustainability in the beverage industry. This weeks "In the Weeds" consists of tasting a variety of Tractor Beverage flavors. This was such a refreshing conversation (both literally and figuratively). Bon Appetite!Follow Tractor:Drink TractorLinkedIn: Luke EmeryLinkedIn: Jason MolburgStop by your local Chipotle to try today! Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Matt Cotton founder of Rooted Food Sales, is transforming the definition of a food brokerage. Matt shares insights on trade shows, trends in the food and beverage industry, and the accountability of food brokers for nutritional quality. We have some fun with this weeks "in the weeds" about creating unique dishes and outrageous pitches. Visit rootedfoodsales.com to learn more. Follow Matt on Linkedin (Matt Cotton) Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week on Fell Into Food, Jeff Fell &  Duncan Blowers discuss all about vacuum sealing. We speak about highlights and the popularity of vacuum sealing in Europe and its growing adoption in schools and colleges. Listen all about the GreenVac pans and their use in marinating and tenderizing. Duncan shares insights into the future of vacuum sealing technology and discusses unconventional uses of vacuum sealing, such as in the cannabis industry. He concludes by discussing the launch of a new company, Zayyden, and its upcoming products. In this conversation, Jeff and Duncan discuss various topics including the illegal cannabis trade in the Netherlands, the culinary differences between European and American cuisine, missing European food, finding good fish and chips in Chicago, explaining vacuum packaging to aliens, creating a time capsule, the impact of rugby and tennis on decision making, and the importance of making decisions. Invacus.comInvacusdigital.comZayyden.com Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

My guest today is none other than the one and only Juan Zuniga. He currently is serving as the Vice President of Culinary at Quest Food Management Services and brings nearly two decades of experience to the table.Prior to joining Quest, Juan's experience expands from the likes of California Pizza Kitchen, Higher Education Institutions, Macys, and Pret A Manager. This episode explores the future of food, from smaller, personalized menus to tech-driven kitchens. Plus, discover how childhood food memories and Chicago's acclaimed Mexican scene shape the industry. Tune in for industry wisdom and a dash of nostalgia! Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Realm is a company that offers freeze-dried smoothie mix powder, providing a convenient and nutrient-dense option for on-the-go individuals. The founders, Elise and Lauren, transitioned from finance to food and started Realm after selling their tech business. The COVID-19 pandemic presented challenges, but they adapted and focused on the hotel and college/university sectors. Sustainability and reducing food waste are important to Realm, and they strive to be socially responsible in their ingredient sourcing. The company plans to expand their product line with standalone protein and explore opportunities in the snack category. In this conversation, Elise and Jeff discuss the versatility of Realm and how it can be mixed with various liquids to create unique flavors. They also explore the creative applications of Realm in the food industry, emphasizing the need for capital and patience. They also discuss their favorite ways to have eggs and unusual food combinations they swear by. Finally, they talk about staying updated on food trends and offer advice for those starting a career in the food industry.https://www.realmfoods.com/https://www.realmfoods-wholesale.com/ Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Weather plays a significant role in the availability and quality of produce.Choosing high-quality growers is crucial for ensuring the best produce.Technology is revolutionizing the industry, from robotic weeding to precision irrigation.Ripening produce on the vine results in better flavor and texture.Efforts to reduce waste and control costs are important for sustainability.Pre-cut produce is becoming increasingly popular due to convenience and labor savings.The market for produce is influenced by factors such as weather, labor shortages, and transportation costs.Brussels sprouts and other underrated fruits and vegetables offer unique flavors and versatility. Unconventional fruits can add unique flavors and variety to meals.Persistence and building relationships are key to success in the food service industry.Entering the produce business can be lucrative, especially with a food service background.The produce industry is dynamic and offers opportunities for growth and innovation.https://www.getfreshproduce.com/  Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

00:00 Introduction and Background02:15 Transition to Leadership and Mentoring05:00 Using Technology in Hospital Food Service10:32 Discussion on AI and Technology in Food Industry22:10 Biohacking and Personal Health30:00 Three Tips for Better Health and Nutrition32:15 Fun Questions: Food Obsessions, Vegetable Fights, Superfoods, and Marshmallow Battles Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

00:00 Introduction and Background01:26 Getting into the Food Industry03:17 Early Culinary Influences05:46 Career Path in the Food Industry08:05 Transition to Corporate Chef Role10:50 Differentiating Factors of Irinox12:40 Versatility of MultiFresh Next Unit17:26 Common Mistakes and Trends in Blast Chilling25:55 Culinary Tech Evolution in the Next Decade31:49 Rapid Fire Questions34:52 Current Projects and Where to Find Chef Marsh Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

1:39 - Chef Alvi discusses his journey through the food service industry from a curious 9 year old in his kitchen to his current position as Corporate Chef at Unilever6:10  - Chef Alvi explains his various day to day responsibilities at Unilever and how it differs from other Chef positions. 10:21 - Chef Jeff and Chef Alvi discuss their perspective on some of the major innovations in food and technology in the kitchen. 14:28 - Chef Jeff and Chef Alvi give their take on plant based foods and its place in the kitchen.21:00 - Chef Jeff and Chef Alvi discuss equipment in the kitchen, the future of robots in food service, and how equipment can help chefs do their jobs better. 26:14 - Recipe Development - Chef Jeff and Chef Alvi talk about how they go about creating and cataloging recipes. 32:53 - Chef Alvi gives his advice to aspiring chefs. 38:00 - In the Weeds - Rapid Fire Questions for Chef Alvi (most unique ingredient he's cooked with, favorite piece of equipment and Chef Alvi's best kitchen tip and trick for the kitchen.  41:40 - Where to find Chef Alvi and Chef Alvi shares a gift with Chef Jeff.  Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com