Episodes

  • MATTHEW BEAUDIN: I ALMOST DIED TELLING THIS STORY / THE POWER OF ONE / STORIES FROM THE FIELD

    MATTHEW BEAUDIN: I ALMOST DIED TELLING THIS STORY / THE POWER OF ONE / STORIES FROM THE FIELD
    Apr 6 2026

    Most people talk about sustainability from a conference stage. Chef Matthew Beaudin talks about it from a trash beach in Ghana where someone just threatened to stab him.


    Matthew is a VP of Culinary for Higher Education, and he's spent the last decade logging 250 to 280 days a year on the road — Vietnam, Ghana, the Mekong Delta, a barbecue joint in Texas where he got the last two sandwiches because he happened to be wearing his chef coat. He didn't set out to become a food journalist or a culinary advocate. He set out to see it for himself. And somewhere between going blind in a hotel room in Vietnam, coughing up blood, and making a connecting flight through South Korea while running a full-body infection — he decided that's exactly where he belongs.


    This conversation goes everywhere. We talk about why he went all-in on higher ed dining, what a room full of CIA chef students taught him about Gen Z, and why sustainability isn't expensive — your restaurant is just greedy. We also get into the Cocoa Research Institute in Ghana, the first one ever built, and what it means that a group of scientists are racing to preserve the integrity of cocoa before we engineer it into something unrecognizable — the same way we did with corn and tomatoes.


    Two small-town kids who had the same itch to get out. This one goes deep.


    Socials

    Matthew Beaudin Linkedin: https://www.linkedin.com/in/matthew-beaudin-83424b14/


    Time Stamps

    0:00 — Intro: Why Matthew Beaudin's Work Hits Different

    0:47 — Two Small Town Kids: Kansas, IL and Lincoln, NH

    2:52 — VP Culinary Higher Ed — Why Now

    7:10 — The CIA Speech He Thought Was Bombing (It Wasn't)

    10:05 — Why Gen Z Actually Wants to Make a Difference

    13:35 — How to Inject Real Change Through Contract Management

    16:53 — Surge, Red Dye #40, and What We Actually Ate Growing Up

    18:47 — The Last Brisket Sandwich in Texas

    19:35 — LinkedIn and the Art of Sharing Real Moments

    22:42 — AI Saturation and Betting on Being Real

    24:31 — The Mekong Delta Boat That Almost Capsized

    26:43 — Going Blind and Coughing Blood in a Vietnam Hotel at 3AM

    28:12 — The Trash Beach in Ghana and Nearly Getting Stabbed

    32:08 — Why He Uses His Platform for Voices That Can't Get Out

    32:42 — "There's Something Broken in Me"

    37:29 — Inside Ghana's Cocoa Research Institute with Cho Chocolate

    42:09 — Sustainability Isn't Expensive — Your Restaurant Is Just Greedy

    43:10 — Jeff's University Beef Program: What Actually Worked

    45:32 — How Do You Actually Tell the Story to Diners?

    48:15 — Fear of Doing Nothing

    50:42 — What Matthew Eats When No One's Watching

    52:40 — Advice for the Next Generation: Believe in the Power of One

    54:19 — Where to Find Chef Matthew Beaudin


    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


    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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    55 mins
  • CHRIS GILMORE: AMPLIO / AI SLOP IS A SKILL PROBLEM / THE 15K VIDEO RESHOOT

    CHRIS GILMORE: AMPLIO / AI SLOP IS A SKILL PROBLEM / THE 15K VIDEO RESHOOT
    Mar 30 2026
    What if a mom and pop restaurant could have the same marketing firepower as a brand that dropped millions on a Super Bowl ad — without shutting down the kitchen for a day or blowing through their whole year's budget?Chris Gilmore spent years in the trenches of food service — from delivering pizzas at Pizza Ranch to running eight Noodles & Company locations across Kansas City, to learning the culture-first operating philosophy at Raising Cane's. Then he started Amplio AI, and everything he knew about building brands, training teams, and understanding operators got pointed at a new problem: how do small and mid-sized companies compete in a world where video content is everything, but production costs are brutal?Amplio takes AI-generated video clips, stitches them together, and builds professional marketing and training content for brands that couldn't afford a traditional production crew. Chris sat down in the IDM Content Kitchen to walk through the full process — from storyboarding with Imagen Pro to iterating video in Kling 3.0, building music in Suno, and why the resolution of a clip matters more than which model you used. He also broke down how Amplio went from unknown to trending on LinkedIn after a hundred "anti-AI Andys" dogpiled a six-second clip — without any of them reading the post.This one's for the operator who's too busy running the restaurant to think about marketing. And the chef who's shot amazing content but couldn't find a good angle on one ingredient. And anyone who still thinks AI video is just someone typing a prompt and calling it done.It's not. And this episode proves it.**Connect with Chris:**Email: chris@amplio-ai.netLinkedIn: Chris GilmoreCHAPTERS / TIMESTAMPS00:00 Welcome — Chef Jeff in the IDM Content Kitchen00:47 What is Amplio AI?02:44 How the process works: from consultation to campaign05:53 Tackling "AI slop" — why it exists and how to get rid of it07:58 The models Jeff is watching: Seedance, Cdream 5.0, Kling, Gemini08:44 Chris's food service background: Pizza Ranch → Noodles & Company → Raising Cane's10:15 The Raising Cane's culture lesson and the "one love" philosophy14:18 AI vs. creativity — is it killing the art? The CGI argument16:26 Why slop is a knowledge problem, not a technology problem20:00 The democratization of ideas: AI and the next Star Wars22:21 Big brands using AI — Coca-Cola, Super Bowl ads, and all press is brand press26:55 How do you keep up when the models change every two weeks?28:15 Specialization strategy: stay in your lane and build a partner network32:42 NotebookLM breakdown — upload a book, get a podcast back35:41 The full production workflow: storyboarding → images → video → music (Suno) → edit39:37 Which model for what: Kling vs. Runway vs. VO vs. Seedance45:03 Stitching clips from different models: resolution is the key49:05 Changing one ingredient in a training video — 10 minutes vs. a full reshoot54:14 Organic content strategy: find what works, then put money behind it57:22 Why AI changes the math for small businesses with one shot at a marketing budget01:00:17 Where to find Chris and Amplio AI01:01:08 Real-world use for chefs: menus, food photography, animated menu boards, training videosListen 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/gQM3S5mrSpotify - https://lnkd.in/g_5kFXieApple Podcast - https://apple.co/41RoTm4Pandora - https://lnkd.in/gS-wu_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
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    1 hr and 6 mins
  • HEATHER JOHNSON & AL SCHUSTER: SAMPLE FINDER / LETS PLAY A GAME / IS RETAIL ACTUALLY DYING

    HEATHER JOHNSON & AL SCHUSTER: SAMPLE FINDER / LETS PLAY A GAME / IS RETAIL ACTUALLY DYING
    Mar 23 2026

    The food and beverage industry has a massive blind spot — and it's hiding in plain sight. Brands spend thousands flying reps across the country to do in-store demos, while 90% of shoppers walk right past them without ever knowing the event was happening. There's no centralized place to find where samples are. Until now.


    This week I sit down with Al Schuster, founder and president of Polaris Brand Promotions, and Heather Johnson, the agency's marketing director and co-founder of a brand new app called Sample Finder. Al has been running one of the country's leading experiential marketing and promo staffing agencies for nearly nine years, with over 9,600 brand ambassadors in their nationwide database. Heather brings 15+ years as a brand ambassador and a background in graphic design — and as Al puts it, "I just came up with the idea. Everything else you see? That's Heather."


    The conversation covers how promotional staffing actually works (and why almost nobody knows this industry exists), the frustrating DC grocery store demo that sparked the idea for Sample Finder, how the app bridges the gap between brands and consumers through gamification, rewards, and real feedback — and why they built it nothing like Yelp. We also get into the grocery delivery vs. in-store debate, the pay-to-play problem killing small brand visibility on delivery apps, and some wild brand ambassador horror stories from the field.


    Sample Finder is targeting a public launch in April 2026. Get on the list now at samplefinder.com.


    Follow Al & Heather:

    Sample Finder: samplefinder.com | @samplefinderapp

    Polaris Brand Promotions: polarisbrandpromotions.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


    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



    Advertising Inquiries: https://redcircle.com/brands

    Privacy & Opt-Out: https://redcircle.com/privacy
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    50 mins
  • MIKE MESSEROFF: EMBRACING YOUR SELF-HOSPITALITY

    MIKE MESSEROFF: EMBRACING YOUR SELF-HOSPITALITY
    Mar 16 2026
    In the demanding world of the food industry, many professionals struggle with mental health and self-care. If you’re feeling overwhelmed or burned out, you’re not alone. The food industry is known for its high stress and long hours, often leading to burnout among professionals.This week I welcome back Mike Messerroff. Mike is a 30-year hospitality industry veteran turned Personal Freedom Coach and mindfulness advocate. After a high-octane career that saw him go from being JetBlue’s first-ever intern to bartending across the globe—from the Caribbean to New Zealand—Mike reached a breaking point. Despite a life that "looked perfect on Facebook," he hit a wall of deep burnout and depression while living in Breckenridge, Colorado. That "rock bottom" became the foundation for his current mission. Mike realized that the hospitality industry is expert at taking care of everyone except its own people. He now helps high-achieving leaders, chefs, and operators "unwind from the grind" and rediscover presence, clarity, and joy. Check out Episode 35 to hear all about Mikes full story.The conversation dives deep into how leaders and young culinarians can set boundaries, overcome the "burnout as a badge of honor" stigma, and use simple mindfulness practices—like 10-minute meditations—to shift from being reactive to being present. Mike also shares a powerful story about how a lost bag at an airport became a lesson in the real-world power of remaining calm and kind under pressure.This episode is for anyone who’s ever felt the weight of perfection, the pressure to push through, or the fear of opening up. Your mental health isn’t a luxury — it’s the foundation. Lead with authenticity, set boundaries, and learn the art of self-care. The change starts now.🔗 Mike’s Website: mikemesseroff.com📖 Join Now: The Self-Hospitality Collective📲 Follow Mike: @MikeMesseroff, LinkedinResources MentionedHeadspace Meditation AppThe Way AppChapters00:00 The Launch of the Self-Hospitality Collective02:48 Keynote Insights on Leadership and Vulnerability05:45 Breaking the Stigma: Vulnerability in the Food Industry08:27 Setting Boundaries in High-Pressure Environments11:14 Finding a Healthy Work Environment14:13 Practical Steps to Self-Love and Mental Health16:45 Cultivating Non-Reactivity in High-Stress Situations19:28 Leadership Through Vulnerability and Accountability21:30 The Power of Non-Reactivity21:52 Meditation: A Path to Presence24:10 Practical Mindfulness for Busy Chefs25:33 Preparing for Chaos: Personal Pre-Shift Rituals28:35 Embracing the Journey in the Hospitality Industry30:26 Addiction to Intensity: Finding Balance32:08 Self-Care and Mental Health in Hospitality35:09 The Ripple Effect of Kindness41:22 Building a Community of Self-HospitalityListen 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_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
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    47 mins
  • NAOKI SONODA: OMNI-RINSE / BEHIND THE BAR / WHOSE GOT THE STICKY SHAKER

    NAOKI SONODA: OMNI-RINSE / BEHIND THE BAR / WHOSE GOT THE STICKY SHAKER
    Mar 9 2026
    Navigating the bustling world of bars and restaurants often presents unique challenges, especially for bartenders who juggle multiple tasks each night. But what if there was a way to simplify one of the most tedious jobs? In this weeks episode, we delve into the inspiring journey of Naoki Sonoda, a former bartender who identified a significant pain point in the industry and turned it into an innovative solution.Naoki's story begins like many others: with uncertainty about his future. After graduating high school in 1995, he pursued an English literature degree, initially dreaming of a career in music. However, a friend's suggestion led him to bartending, which he had never considered before. While attending bartending school, Naoki learned the ropes quickly, transitioning from barbacking to bartending in a matter of months. His passion for cocktails and the fast-paced environment of a bar kept him engaged, allowing him to support his music career while honing his craft.During his 15-year tenure as a bartender, Naoki encountered a recurring frustration: the time-consuming process of cleaning bar tools after each drink preparation. Each cocktail required meticulous attention, and cleaning mixing tins was a tedious task that slowed down service. Naoki observed that, despite the efficiency-driven design of bar tools and equipment, there was no quick and effective method for rinsing these essential items. This gap in the market ignited his desire to find a solution.His goal was to design a device that would rinse mixing tins and other equipment quickly and effectively without the need for electricity, relying solely on water pressure. After extensive research, including visits to trade shows, he discovered that no one had previously developed such a product. This realization fueled his determination to bring his invention to life, despite the challenges of patenting and manufacturing.Naoki’s invention addresses a crucial issue in the bartending industry: hygiene and efficiency. By providing an automatic rinsing solution, bartenders can maintain cleanliness without sacrificing speed during busy shifts. This not only enhances the quality of drinks served but also contributes to overall health standards in the industry.Moreover, the automatic rinsing station has potential applications beyond bars, including coffee shops and bubble tea establishments, demonstrating its versatility.Naoki's journey from bartender to inventor illustrates the power of identifying pain points and transforming them into innovative solutions. His story serves as an inspiration for anyone looking to make a difference in their field. As the hospitality industry continues to evolve, Naoki’s automatic rinsing station may very well become an essential tool for bartenders everywhere.SocialsWebsite: https://omnirinse.com/Omni-Rinse Instagram: @omni_rinseOmni-Rinse LinkedIn: https://www.linkedin.com/company/omni-rinse/Naoki LinkedIn: https://www.linkedin.com/in/naoki-sonoda/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_YJYouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
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    58 mins
  • ALVARO LIMA: CHEF ALVYS THREADS / WORK HARD / LEGALIZE MSG

    ALVARO LIMA: CHEF ALVYS THREADS / WORK HARD / LEGALIZE MSG
    Mar 2 2026

    It’s been a long time coming, but we finally got one of my favorite people, Chef Alvy Lima, back in the studio. Alvy has been flying all over the world lately, and he’s back to give us the download on everything from his newest business ventures to the shifts he's seeing in global food trends. We jump right into the deep end of the "tech vs. tradition" debate, specifically looking at how AI is shaking up the life of a corporate chef. For full background watch episode 1.

    Alvy breaks down how he’s using AI as a tool to get the "juices flowing" when it comes to recipe development and R&D. While the tech is great for sparking inspiration and gathering ideas, we talk about why it can never replace the actual execution in the kitchen. You still need a chef to taste the food, trial the ingredients, and ensure that what’s on the plate actually works.

    The conversation then shifts to Alvy's latest passion project: his new clothing line Chef Alvy’s Threads. He talks about the transition from the kitchen to the world of apparel, highlighting how the same creativity used in developing a menu is now being channeled into hats, shirts, and "swag" that people are already asking about. For Alvy, this isn't just a side hustle; it's about building a brand that puts a smile on people's faces and creates a community around his unique culinary perspective.

    Finally, we dive into what it really takes to pull off multiple ventures—pure, unadulterated hard work. Alvy shares his philosophy on being a dreamer and the importance of staying consistent even when you think no one is watching. Whether it’s his "MSG" apparel or his corporate chef duties, Alvy reminds us that if you keep doing the work and stay true to your voice, it’s only a matter of time before it all trickles down and leads to success.


    Socials

    Chef Alvys Threads Website: https://chefalvysthreads.com/

    Instagram: @chef_alvys_threads & @chef_alvy

    LinkedIn: https://www.linkedin.com/in/alvaro-lima-b60b43117/


    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


    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



    Advertising Inquiries: https://redcircle.com/brands

    Privacy & Opt-Out: https://redcircle.com/privacy
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    1 hr and 10 mins
  • MARIO GOMEZ-HALL: ZEST / DEATH OF THE 1 STAR REVIEW / LYFT TO LUNCH

    MARIO GOMEZ-HALL: ZEST / DEATH OF THE 1 STAR REVIEW / LYFT TO LUNCH
    Feb 23 2026

    My guest today is a high-level designer and tech visionary who has spent his career at the intersection of human behavior and digital innovation. From building a music curation startup to working at tech giants like Square and Lyft, Mario Gomez-Hall has always been obsessed with one thing: Curation. Growing up with a father who consulted for fisheries, he has a deep-rooted respect for the food industry and the people who make it run. Now, he’s applying that expertise to fix one of the most frustrating parts of being a foodie—finding a place to eat that doesn't suck.

    We dive into how Zest is flipping the script on discovery. Instead of trusting a stranger’s bad mood on Yelp, Zest uses your actual dining history (via secure credit card linking) and the recommendations of your actual friends to build a personalized flavor map. It’s a tool that stays out of the way and lets the experience take center stage.

    Download the Zest Maps app from Apple or Google Play stores. Use code “tryzest” to gain early access

    Socials

    Website: www.zestmaps.com

    LinkedIn: @zest-maps

    Instagram: @zestmaps

    Mario LinkedIn: @mariohall


    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


    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



    Advertising Inquiries: https://redcircle.com/brands

    Privacy & Opt-Out: https://redcircle.com/privacy
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    32 mins
  • IAN SUTHERLAND: HOSPITALITYCHAIN.COM / AN ARABIAN NIGHT IN DUBAI

    IAN SUTHERLAND: HOSPITALITYCHAIN.COM / AN ARABIAN NIGHT IN DUBAI
    Feb 16 2026

    Ian Sutherland’s background in logistics began with his wife, who had extensive experience in freight and shipping. Together, they have accumulated over 50 years in the industry, specializing in containerization and managing large-scale events. Ian's expertise led him to work on major projects, including the Sydney Olympics and the Australian Grand Prix, where he learned the importance of meticulous planning and execution. This foundation set the stage for his transformative trip to Dubai, where logistics played a crucial role in delivering a world-class experience.

    In 2005, Ian's wife surprised him with a trip to Dubai for his 50th birthday, an experience that would change his perspective on hospitality forever. Upon arrival, Ian was struck by the lavishness of the city, which was undergoing rapid transformation into a global tourism hub. The trip included attending the Dubai World Cup, a thrilling event that showcased the region's passion for horse racing.

    Ian's trip to Dubai underscored the essential principles of hospitality: creating memorable experiences through thoughtful planning and execution. The logistics of the event were just as important as the food and entertainment, demonstrating that every detail matters. Ian's experience serves as a reminder of the power of hospitality to connect people and create lasting memories.

    Today, Ian is channeling those decades of high-stakes logistics and his passion for global hospitality into HospitalityChain.com. As the first official partner of the Fell Into Food podcast, Ian and his team are building a digital bridge that connects culinary professionals, suppliers, and innovators across the globe. From the shipping docks of Sydney to the luxury suites of Dubai, Ian’s journey proves that behind every great meal and every world-class event is a complex web of people and planning working in harmony. Join us as we explore how Ian is digitizing the "cold chain" and creating a massive global directory designed to help the hospitality industry thrive in the next decade.

    Socials

    Hospitalitychain.com

    LinkedIn: https://www.linkedin.com/in/ian-sutherland-5a662a286/

    Instagram: https://www.instagram.com/hospitalitychain/

    Facebook: https://www.facebook.com/hospitalitychain/


    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


    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



    Advertising Inquiries: https://redcircle.com/brands

    Privacy & Opt-Out: https://redcircle.com/privacy
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    1 hr and 12 mins