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

• VP of Marketing at Tucs Equipment: https://www.tucsequipment.com
• Chef Consultant at Nourish Colorado: https://www.nourishco.org
• Connect with Rob on LinkedIn: https://www.linkedin.com/in/rob-mattoch/

Mentioned in the Episode:

• Tucs Equipment: https://www.tucsequipment.com
• Nourish Colorado: https://www.nourishco.org
• NAFEM (North American Association of Food Equipment Manufacturers): https://www.nafem.org
• National Restaurant Association Show (NRA): https://www.nationalrestaurantshow.com/
• Host Milano (Foodservice Expo in Italy): https://host.fieramilano.it/en
• Multiwasher (automated speed rack washer): https://multiwasher.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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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.

YouTube - https://lnkd.in/gQM3S5mr

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

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Follow Jeff:

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Linkedin: linkedin.com/company/fell-into-food

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Facebook: https://facebook.com/fellintofood

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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.

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:

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Linkedin: linkedin.com/company/fell-into-food

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Facebook: https://facebook.com/fellintofood

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

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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.

YouTube - https://lnkd.in/gQM3S5mr

Spotify - https://lnkd.in/g_5kFXie

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

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Follow Jeff:

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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

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 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

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Follow Jeff:

YouTube: https://youtube.com/@FellIntoFood

Linkedin: linkedin.com/company/fell-into-food

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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