Couverture de Fell Into Food

Fell Into Food

Fell Into Food

De : Jeff Fell
Écouter gratuitement

À propos de ce contenu audio

 The Fell Into Food Podcast, where culinary craft meets the evolving world of kitchen innovation. Hosted by Chef Jeff Fell, each episode pulls back the curtain on the tools, technology, business strategies, and human stories shaping how modern kitchens actually work. If you’re a chef, operator, manufacturer, educator, or anyone obsessed with where food and technology intersect, this podcast gives you the conversations you won’t hear anywhere else. Real talk. Real expertise. Real innovation—served with the curiosity and candor. It’s the future of the kitchen, one conversation at a time.Jeff Fell Alimentation et vin Art Cuisine
Les membres Amazon Prime bénéficient automatiquement de 2 livres audio offerts chez Audible.

Vous êtes membre Amazon Prime ?

Bénéficiez automatiquement de 2 livres audio offerts.
Bonne écoute !
    Épisodes
    • ME / MYSELF / & I

      ME / MYSELF / & I
      Feb 2 2026

      This week on the Fell Into Food podcast, I’m doing something I’ve never done before—a solo episode. I realized that while I’ve shared bits and pieces of my background with guests, I’ve never actually told you the full story of how I got here. This episode is just as much for me as it is for my listeners. I was scared, nervous, anxious, and everything in between deciding to hit record. My goal was to step out of my comfort zone and tell the truth of my story.


      I’m taking you back to the beginning, growing up in a tiny farm town in the middle of an Illinois cornfield where I learned the value of a hard day's work before I was old enough to drive. From my first "food" gig making pizzas at a local gas station to a "failed" stint as a geology major dreaming of digging up dinosaurs, my path has been anything but linear.


      This is a raw look at the grit, the burnout, and the systems it takes to make it in this industry. Whether you're just starting out or looking for your next pivot, I hope my "truth" gives you the push you need.

      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

      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


      Producing Fell Into Food takes a lot of resources. Your support helps keep this show independent and keeps the deep-dives coming. If you find value in what we’re building, consider "buying the next round" of production. Support Here


      Sponsors:

      Hospitalitychain.com

      A World First Global Search And Information Platform. Dedicated And Committed To All Aspects Of The Hospitality Industry



      Support this podcast at — https://redcircle.com/fell-into-food/donations
      Afficher plus Afficher moins
      51 min
    • CHARLES WONG: UMAMICUE / EAST MEATS WEST / $20K DUCK BITE

      CHARLES WONG: UMAMICUE / EAST MEATS WEST / $20K DUCK BITE
      Jan 26 2026

      In a world where culinary creativity often collides with traditional methods, Chef Charles Wong has carved a niche for himself in the bustling food scene of Chicago. Transitioning from a successful finance career to becoming the pit master of Umamicue, he is redefining barbecue by fusing Central Texas techniques with the rich flavors of his Vietnamese and Chinese heritage. Join us as we delve into his journey, innovative concepts, and the passion that drives his culinary creations.


      Chef Charles journey to becoming a celebrated pit master is anything but conventional. After spending 12 years in finance, he traded in his spreadsheets for smokers, showcasing that the path to culinary excellence can take many unexpected turns. His analytical mindset, honed during his finance career, has been instrumental in building Umamicue, a food concept that stands out in Chicago’s vibrant food landscape.


      At Umamicue, Chef Wong is not just smoking meat; he is creating a new language of barbecue. By blending strict Central Texas techniques with his upbringing’s Vietnamese and Chinese flavors, he has developed an innovative menu that features dishes like his legendary brisket egg rolls. These unexpected combinations are a testament to his creativity and commitment to offering something unique to his customers


      Socials

      Instagram: @umamicue

      Website: umamicue.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
      Afficher plus Afficher moins
      1 h et 1 min
    • 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
      Afficher plus Afficher moins
      1 h
    Aucun commentaire pour le moment