This week on Fell Into Food, Jeff Fell & Duncan Blowers discuss all about vacuum sealing. We speak about highlights and the popularity of vacuum sealing in Europe and its growing adoption in schools and colleges. Listen all about the GreenVac pans and their use in marinating and tenderizing. Duncan shares insights into the future of vacuum sealing technology and discusses unconventional uses of vacuum sealing, such as in the cannabis industry. He concludes by discussing the launch of a new company, Zayyden, and its upcoming products. In this conversation, Jeff and Duncan discuss various topics including the illegal cannabis trade in the Netherlands, the culinary differences between European and American cuisine, missing European food, finding good fish and chips in Chicago, explaining vacuum packaging to aliens, creating a time capsule, the impact of rugby and tennis on decision making, and the importance of making decisions.

Invacus.com

Invacusdigital.com

Zayyden.com

This conversation covers various topics related to the culinary industry, including how the speakers met, burning bridges in the hospitality industry, the concept of 'less is more', culinary preferences across different markets, the rise of plant-based food, the future of culinary fashion, the impact of technology in the culinary industry, the concept of the hoodless kitchen, favorite food in Chicago, and favorite food memory from childhood. In this conversation, Juan discusses the significance of steak sandwiches in his family and how they evoke memories of special occasions. He also shares his thoughts on the future of culinary trends, emphasizing the importance of customization and smaller menus. Juan believes that comfort food is making a comeback and that it provides a sense of familiarity and satisfaction. Lastly, he talks about staying creatively inspired and the fear of not being good enough, which drives him to continuously push boundaries and set an example for his children.

Transitioning from one industry to another requires passion and a willingness to take risks.

The COVID-19 pandemic presented challenges for startups, but adaptability and perseverance are key.

Freeze-dried and dehydrated fruits and veggies offer a convenient and nutrient-dense option for smoothies.

Sustainability and reducing food waste are important considerations for food companies.

The plant-based food trend is here to stay, with a focus on clean labels and natural ingredients. Realm energy drink is highly versatile and can be mixed with various liquids to create unique flavors.

Realm can be used in a variety of creative applications in the food service industry, such as smoothies, sorbets, and glazes for meat.

Entrepreneurs in the food industry should be aware of the need for capital and patience, as well as the importance of building a support system.

Advice for those starting a career in the food industry includes building a support system, being upfront about skill gaps, and embracing failure as a learning opportunity.

Weather plays a significant role in the availability and quality of produce.

Choosing high-quality growers is crucial for ensuring the best produce.

Technology is revolutionizing the industry, from robotic weeding to precision irrigation.

Ripening produce on the vine results in better flavor and texture.

Efforts to reduce waste and control costs are important for sustainability.

Pre-cut produce is becoming increasingly popular due to convenience and labor savings.

The market for produce is influenced by factors such as weather, labor shortages, and transportation costs.

Brussels sprouts and other underrated fruits and vegetables offer unique flavors and versatility. Unconventional fruits can add unique flavors and variety to meals.

Persistence and building relationships are key to success in the food service industry.

Entering the produce business can be lucrative, especially with a food service background.

The produce industry is dynamic and offers opportunities for growth and innovation.

In this episode, Jeff interviews Ryan Babich, a registered dietitian, about his background, leadership journey, and the use of technology in hospital food service. They also discuss the concept of biohacking and personal health, as well as share three tips for better health and nutrition. The conversation concludes with some fun questions about food obsessions, vegetable fights, superfoods, and marshmallow battles.

In this episode, Chef Michael Marsh shares his journey in the food industry, from his early culinary influences to his current role as a corporate chef for Irinox. He discusses the versatility and unique features of the MultiFresh Next unit, which combines blast chilling, freezing, and cooking capabilities. Chef Marsh also highlights common mistakes in using blast chillers and trends in the culinary tech industry. He shares his favorite kitchen equipment and offers useful kitchen tips.

From dishwashing at nine to whipping up gourmet menus for Unilever, Chef Alvi's journey through the food industry is a masterclass in passion and perseverance. This episode dives into his diverse career, exploring how plant-based trends and innovative kitchen tech are shaping the future of food. Get ready for insights on Unilever's mission to make mealtimes healthier and tastier, plus valuable tips for aspiring chefs – all sprinkled with Chef Alvi's infectious enthusiasm for culinary creations. So tune in and get ready to savor a dish full of inspiration!