What happens when a bartender-turned-line-cook sees a better way to organize a walk-in cooler? You get Michael Smith — an operator, inventor, and all-around hospitality grinder. In this episode, Mike shares his path from small-town Ohio to the kitchens of Columbus to running concessions for The Ohio State University, and how a simple idea turned into a full-blown product: Rameking.
We talk about finding your purpose, managing stadium events, and the power of creating something useful (and simple) in an industry full of over complication. We also get into his LinkedIn innovation group, the emotional rollercoaster of product launches, and why collaboration beats competition.
Guest: Mike Smith, Founder of Rameking
Topics Discussed:
• Mike’s early days in hospitality and how a banquet setup job led to a career
• His time in the military and the shift from stress-heavy careers to foodservice
• Bartending burnout and finding purpose in the kitchen
• Why he took a 50% pay cut to follow his gut
• The epiphany moment that started Rameking (hint: it involves a fridge door)
• Lessons from managing concessions at The Ohio State University
• How he learned public speaking under pressure
• The importance of having people around you who believe in your idea
• Prototyping over two decades with trial, error, and persistence
• Creating a LinkedIn group for food & hospitality innovators
• His next product idea: portion cup automation
• Collaboration over competition and building something bigger than yourself
Rameking https://rameking.com
Rameking on Instagram https://www.instagram.com/ramekingdom
Michael Smith on LinkedIn https://www.linkedin.com/in/michael-smith-5a52a938/
00:00 – Kicking off with grit, grind, and trade show chaos
01:10 – Mike’s start in hospitality & why the bar lifestyle lost its shine
03:30 – The leap to cooking: 50% pay cut, 100% inspiration
05:45 – The walk-in cooler epiphany that led to Rameking
08:00 – Learning by asking: Mentorship in the kitchen
10:30 – Becoming a banquet chef and rising to exec
12:00 – Managing 800 employees at OSU football games
17:00 – Leadership styles in stadiums vs. restaurants
22:00 – Learning public speaking by fire (literally)
27:00 – Burnout, meditation, and why boredom is worse than pressure
30:00 – What a 23-year product journey really looks like
37:30 – The moment Mike knew it worked: NRA Show 2023
41:00 – Advice for inventors solving problems in foodservice
47:30 – What’s next? Mike’s new idea for automating portion filling
50:00 – Building the Global Nova Group to help others succeed
54:00 – Where to find Mike and how to connect
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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
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
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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
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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.
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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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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:
@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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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
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:
@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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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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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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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
Mentioned in the Episode:
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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.
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In this episode, I sit down with Mike Messeroff, a former bartender who traded the fast-paced hospitality grind for a life of mindfulness and personal freedom. We talk about his journey from working behind the bar to coaching people on how to slow down, reduce stress, and actually enjoy life.
Mike shares practical ways to avoid burnout, prioritize well-being, and rethink what success really means—especially in an industry that’s all about hustle. We also get into meditation, gratitude, and why so many people feel stuck in a cycle they don’t actually want to be in.
If you’ve ever felt like you’re just going through the motions and need a reset, this episode is for you.
Mike’s Website: mikemesseroff.com
Free Masterclass: self-hospitality.com
Follow Mike: @MikeMesseroff
Mentioned in the Episode:
• The Burnt Chef Project (burntchefproject.com)
• CHOW - Culinary Hospitality Outreach & Wellness (chowco.org)
• Food Service Power Plant Network (fspowerplant.com)
• Headspace Meditation App (headspace.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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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.
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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.
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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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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
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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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.
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
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:
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Linkedin: linkedin.com/company/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!
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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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