Episodi

  • SETH ALEXANDER: BARREL AGED MANAGEMENT / HOSPITALITY ISN’T A JOB ITS A LIFESTYLE

    SETH ALEXANDER: BARREL AGED MANAGEMENT / HOSPITALITY ISN’T A JOB ITS A LIFESTYLE
    Jan 19 2026
    In the world of hospitality, genuine passion often stems from unique personal histories. Seth Alexander, co-founder of Barrel Aged Management, exemplifies this truth through his remarkable journey from a deli in South Florida to managing high-profile restaurant ventures across the nation. Join us as we explore the insights and experiences that shaped his career in the food and beverage industry.Seth Alexander’s love for hospitality began in his youth, deeply influenced by his grandfathers. One ran a deli, while the other was a developer who recognized the importance of integrating dining experiences into his projects. Seth fondly recalls his time spent in the deli, where he learned the true essence of service and the challenges of managing customer expectations at a young age. This foundation instilled in him a natural affinity for hospitality that would guide him throughout his career.At an early age, Seth immersed himself in the food industry, starting as a sandwich maker and eventually opening a deli on his own at just 13 years old. His journey was not without its bumps; a memorable lesson came when, after oversleeping for work, he found himself caught in a lie that ultimately led to his dismissal. This experience taught him the importance of honesty in business—a principle that continues to resonate in his approach to hospitality today.Seth’s career took a significant turn when he transitioned from the deli scene to working in nightclubs. He quickly learned the ropes of the hospitality industry, becoming a street sweeper and flyer distributor in South Beach. This grassroots experience provided him with insights into the nightlife scene, which he later combined with his passion for food when he began working with renowned chefs and high-profile restaurants. His ability to connect with local purveyors and understand the Miami demographic garnered him a reputation in hospitality management.Seth’s big break came when he was approached by a gentleman from Las Vegas who recognized his potential. This serendipitous moment led to an opportunity to work on high-stakes projects that would shape the future of hospitality in Las Vegas. Seth’s unique blend of experience in both the culinary and nightlife sectors positioned him perfectly for these ventures, allowing him to lead successful restaurant openings and collaborations with major developers.Key Takeaways Seth Alexander’s journey exemplifies the importance of blending passion with practical experience in the hospitality industry. His story highlights the significance of family influence, the value of honesty, and the impact of seizing opportunities. As he continues to shape the culinary landscape, Seth serves as an inspiration for aspiring hospitality professionals, reminding us that each experience—whether in a deli or a bustling nightclub—plays a crucial role in crafting a successful career.SocialsWebsite: https://www.barrelagedmgmt.comLinkedin: https://www.linkedin.com/in/seth-alexander-328967a4/Instagram: @barrelagedmgmtListen 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_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com
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    1 ora
  • PEDROM REJAI PT2: ELEVATE GROWTH PARTNERS / AI WON'T REPLACE YOU (YET) / CHICAGO VS MEXICO CITY

    PEDROM REJAI PT2: ELEVATE GROWTH PARTNERS / AI WON'T REPLACE YOU (YET) / CHICAGO VS MEXICO CITY
    Jan 12 2026

    In Part 2 of my conversation with Pedrom Rejai, we pick up right at his pivotal decision to leave a secure corporate career to launch Elevate Growth Partners. We discuss the "midlife crisis" that led him to Mexico City and the corporate habits he had to unlearn to become a founder.


    We dive deep into the tech side of food, covering why spreadsheets are liability traps , how AI is revolutionizing supply chains , and why you should be using tools like "Nano Banana" right now. Pedrom also shares his bold predictions for 2026—from protein sweeteners to the looming chocolate shortage—and we wrap up with a debate on Chicago vs. Mexico City food culture (and why deep dish has too much cheese).


    Socials

    Website: https://elevategrowth.partners

    Email: pedrom@elevategrowth.partners

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


    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
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    50 min
  • PEDROM REJAI PT1: 2 MIL LB MAYO / REALITY OF SUPPLY CHAIN / MUSTARD GAS

    PEDROM REJAI PT1: 2 MIL LB MAYO / REALITY OF SUPPLY CHAIN / MUSTARD GAS
    Jan 5 2026

    This week, I sit down with Pedrom Rejai. Pedrom is a supply chain expert and former Unilever executive who managed portfolios worth over $1.4 billion. With a background in chemical engineering, he has led operations for major brands like Hellmann’s and Dove. He now runs Elevate Growth Partners, helping small and medium-sized food businesses automate processes, scale operations, and navigate the chaos of growth.


    In Part 1, we dive into his "Fell Into Food" moment at a corn milling plant in Nebraska and his time running the Hellmann’s factory in Chicago, where they pump out over 2 million pounds of mayonnaise a day. Pedrom breaks down the massive complexity behind simple ingredients, from the dangers of scaling mustard recipes to vertically integrating egg blending while the factory lines are still running


    We also get real about the "COVID years" in manufacturing—working 12-hour shifts to keep shelves stocked while the world shut down, and the camaraderie that got his team through the hardest days. Plus, we discuss the logistics of near-shoring, the difference between "problem solvers" and "operators," and why scaling a recipe from a kitchen to a factory is a lot harder than just doing the math.

    Stick around for part 2 as we get into Elevate Growth Partners, AI, and trends of 2026.


    Socials

    Website: https://elevategrowth.partners

    Email: pedrom@elevategrowth.partners

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


    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
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    1 ora e 3 min
  • ED HARRIS: KNIFE & SPOON / VEGANISH / TOFU BACON?

    ED HARRIS: KNIFE & SPOON / VEGANISH / TOFU BACON?
    Dec 29 2025

    From circling job ads in Time Out New York to running the kitchen at the massive, high-volume beast that is Buddakan, Chef Ed Harris has always been a study in contrasts. He was born in St. Lucia and raised in Guyana, yet built his reputation mastering French technique and Asian fusion. He is a Chopped champion who can break down a whole lamb, but today he is best known for his "Veganish" philosophy—a sustainable approach to eating that bridges the gap between high-end flavor and plant-based health.


    In this episode, we unpack Ed’s journey from the "Ivy League" of dining at Jean-Georges to his current role as a budding entrepreneur. We discuss the massive culture shock of moving to Brooklyn as a teenager, the discipline required to earn a black belt while running a business, and the "Chef and the Wig Maker" dynamic where he serves as CFO for his wife's beauty empire.


    Social

    Knife & Spoon (Lifestyle Brand & Consulting): knifenspoon.com

    Flavor Bombé (Spice Collaboration): flavorbombe.com

    The Chef & Wig Maker: https://www.thechefandthewigmaker.com/

    Instagram: @chefedharris

    YouTube: Chef Ed Harris

    LinkedIn: Ed Harris


    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
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    38 min
  • ADINA MULLEN: FLAVORS OF THE WORLD / FOOD AS ART / ALLERGIES TO INNOVATION

    ADINA MULLEN: FLAVORS OF THE WORLD / FOOD AS ART / ALLERGIES TO INNOVATION
    Dec 15 2025

    This week, I sit down with Chef Adina Mullen—a culinary artist, TV host, and author of Vegan Flavors of the World.


    Adina didn’t just stumble into plant-based cooking; she was pushed there by severe allergies to casein and eggs. But instead of seeing limitations, she saw a blank canvas. We talk about her journey from aspiring wedding cake decorator to traveling the globe, researching cuisines from Brazil to Ethiopia, and translating those memories into accessible plant-based recipes.


    We dive into the "food as art" philosophy behind her cookbook (and that stunning pepper cover), why texture matters more than taste when mimicking meat, and how she sneaks "tiramisu cheesecake" past unsuspecting dinner guests. Adina also shares why home cooks shouldn't be afraid of vegan substitutions and gives us a peek into her upcoming volume two.


    If you’ve ever been curious about plant-based cooking but felt intimidated by the ingredients—be sure to listen.


    Guest: Chef Adina Mullen Website: adinasdelicacies.com


    Cookbook: Vegan Flavors of the World: Part 1 (Available on Amazon ) https://a.co/d/j2ofZVv


    Socials

    • Instagram: https://www.instagram.com/adinasdelicacies?igsh=MTc4MmM1YmI2Ng==
    • Facebook: https://www.facebook.com/profile.php?id=100091552262717
    • Youtube: https://www.youtube.com/@adinasdelicacies
    • TikTok: https://www.tiktok.com/@adinasdelicacies?is_from_webapp=1&sender_device=pc


    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
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    36 min
  • STEPHANIE LIND: ELOHI / 9 NO’S TO YES / ALL YOU HAVE IS A 2 WEEK CONTRACT

    STEPHANIE LIND: ELOHI / 9 NO’S TO YES / ALL YOU HAVE IS A 2 WEEK CONTRACT
    Dec 8 2025
    This week, I sit down with Stephanie Lind—a sales powerhouse and the founder of Elohi Strategic Advisors. Stephanie is a veteran of the food and beverage industry who has led strategy for giants like PepsiCo and Impossible Foods, but her story starts way before that. We talk about her "fell into food" moment selling Girl Scout cookies at age five, and how a lesson from her mother about getting "nine nos to get to the yes" shaped her entire career.Stephanie shares her path from driving a Frito-Lay truck to telling Impossible Foods they were "doing it wrong," and eventually building her own firm to help brands navigate the chaotic food landscape. We dive into why so many emerging brands fail by chasing the wrong customers, the "two-week contract" reality of corporate employees, and why she believes the distribution world is about to be rocked. Real talk on integrity, sales logic, and why the supply chain is where the real opportunity lies.Chapters00:00 Introduction and Background02:36 Aha Moments in Sales05:41 Career Progression and Early Experiences08:28 The Importance of Integrity in Sales11:03 Navigating Corporate Politics13:54 Transition to Alohi and Impossible Foods16:53 The Challenges of Selling Emerging Brands19:45 The Dynamics of Employee vs. Consultant Perspectives22:43 The Freedom of Entrepreneurship27:49 The Rise and Fall of Plant-Based Brands34:48 Transitioning to Consultancy: A New Path41:36 Navigating Client Relationships and Networking48:11 Guiding Emerging Brands: Where to Start53:45 Consumer Trends and the Future of FoodWebsite: https://elohi.usElohi LInkedIn: https://www.linkedin.com/company/elohi-strategic-advisorsElohi Facebook: https://www.facebook.com/elohistrategicadvisorsElohi Instagram: https://www.instagram.com/elohi.us/Elohi X: https://x.com/elohiofficialLinkedIn: https://www.linkedin.com/in/stephlind/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_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com
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    1 ora e 3 min
  • MELISSA BLASER & NOELLE ROTH: GOVERNESS / THE VOICE IN YOUR STORY / “FOOD WITHOUT THE F*CKERY”

    MELISSA BLASER & NOELLE ROTH: GOVERNESS / THE VOICE IN YOUR STORY / “FOOD WITHOUT THE F*CKERY”
    Nov 17 2025

    This week I had the pleasure of chatting with Melissa & Noelle from Governess. We dove into the fascinating world of consumer product goods (CPG), exploring their journey, the critical role of brand voice, and how design shapes impactful brands. We also tackled the challenges and opportunities within the CPG space, discussed AI's influence on copywriting, and highlighted the power of storytelling in brand building.


    Melissa Blaser

    Founder, Chief Creative Officer

    Melissa spent 17 years at ad agencies TBWA\Chiat\Day, David&Goliath, and Crispin Porter + Bogusky writing campaigns for Old Navy, Pepsi, Gap, and Sephora before founding Governess in 2018 to work directly with CPG brand founders. She started as a messaging agency and has since built brands for Clio Snacks, Kopari Beauty, Diana’s Bananas, and Joon Foods. She’s an award-winning copywriter who’s language-obsessed and unapologetically biased toward brave brands. Melissa leads the Governess writers room and brings strong opinions about exclamation points and copy toolkits founders swear by.


    Noelle Roth

    Head of Design

    Noelle has 12+ years of experience designing brands across food, beauty, and services. She started her career at Pentagram and Mullen, then moved into restaurant branding in Chicago at Grip before transitioning into CPG food and beverage branding in Los Angeles with Governess. Her work has won two 1st place Dieline Awards and featured in “top pick” roundups across multiple categories. She specializes in creating packaging systems that scale across product lines and stand out on shelf. Her approach combines strategic thinking with design excellence, ensuring packaging doesn’t just look good—it performs.


    Governess Website – https://www.wearegoverness.com

    Instagram @wearegoverness – https://www.instagram.com/wearegoverness

    Melissa Blaser Email – melissa@wearegoverness.com

    Noelle Roth Email – noelle@wearegoverness.com


    Brand Mentions from the Episode:

    • June Pistachios – www.eatjoonfoods.com
    • Kelsey’s Brownie Bites – www.kelsiskitchen.com
    • Realm Snacks – www.realmfoods.com
    • DOT Foods – https://www.dotfoods.com
    • Clio Snacks – https://www.cliosnacks.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.

    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
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    59 min
  • AARON SHARPE: TESTO / CORKED BOTTLES / CALIBRATED PROBES

    AARON SHARPE: TESTO / CORKED BOTTLES / CALIBRATED PROBES
    Oct 20 2025
    This week, I sat down with Aaron Sharpe from Testo. Aaron started his journey wanting to decorate cakes — and ended up helping operators across the country rethink how they handle food safety. We talked about how a passion for pastry turned into a career that now bridges the gap between chefs, data, and smarter kitchen tools.Aaron breaks down how tech can actually make things simpler, why we’re always five years behind Europe, and what it means to truly invest in food safety instead of just reacting to health inspections. We also get into TPM, cool gadgets, white chocolate slander, sous vide steak, and why it’s time to kill the clipboard once and for all.Guest: Aaron SharpeTopics Covered: • His culinary school journey and pastry obsession • The food-safety connection most chefs overlook • What TPM means and why oil monitoring matters • Why food safety tools should be fun, fast, and functional • How Testo’s gadgets help teams stay compliant and proactive • Why clipboards are dying and what’s replacing them • Digital monitoring, AI, and what’s next for smart kitchens • How to sell safety without sounding like a “rep”⸻🔗 Resources & Mentions • Aaron Sharpe on LinkedInhttps://www.linkedin.com/in/aaronsharpe/ • Testo Websitehttps://www.testo.com/en-US/ • Testo 270 Fryer Oil Testerhttps://www.testo.com/en-US/testo-270/p/0563-2700 • Testo Saveris Food Safety Systemhttps://www.testo.com/en-US/products/saveris-food-safety • Aaron’s Side Hustle (Bakery IG)https://www.instagram.com/twindelightbakeryListen 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_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJFollow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com
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    1 ora e 7 min