Fell Into Food Podcast

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 – [email protected]

Noelle Roth Email – [email protected]

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

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 Sharpe

Topics 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 LinkedIn

https://www.linkedin.com/in/aaronsharpe/

• Testo Website

https://www.testo.com/en-US/

• Testo 270 Fryer Oil Tester

https://www.testo.com/en-US/testo-270/p/0563-2700

• Testo Saveris Food Safety System

https://www.testo.com/en-US/products/saveris-food-safety

• Aaron’s Side Hustle (Bakery IG)

https://www.instagram.com/twindelightbakery

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

What happens when a bartender-turned-line-cook sees a better way to organize a walk-in cooler? You get Michael Smith — an operator, inventor, and all-around hospitality grinder. In this episode, Mike shares his path from small-town Ohio to the kitchens of Columbus to running concessions for The Ohio State University, and how a simple idea turned into a full-blown product: Rameking.

We talk about finding your purpose, managing stadium events, and the power of creating something useful (and simple) in an industry full of over complication. We also get into his LinkedIn innovation group, the emotional rollercoaster of product launches, and why collaboration beats competition.

Guest: Mike Smith, Founder of Rameking

Topics Discussed:

• Mike’s early days in hospitality and how a banquet setup job led to a career

• His time in the military and the shift from stress-heavy careers to foodservice

• Bartending burnout and finding purpose in the kitchen

• Why he took a 50% pay cut to follow his gut

• The epiphany moment that started Rameking (hint: it involves a fridge door)

• Lessons from managing concessions at The Ohio State University

• How he learned public speaking under pressure

• The importance of having people around you who believe in your idea

• Prototyping over two decades with trial, error, and persistence

• Creating a LinkedIn group for food & hospitality innovators

• His next product idea: portion cup automation

• Collaboration over competition and building something bigger than yourself

Rameking https://rameking.com

Rameking on Instagram https://www.instagram.com/ramekingdom

Michael Smith on LinkedIn https://www.linkedin.com/in/michael-smith-5a52a938/

00:00 – Kicking off with grit, grind, and trade show chaos

01:10 – Mike’s start in hospitality & why the bar lifestyle lost its shine

03:30 – The leap to cooking: 50% pay cut, 100% inspiration

05:45 – The walk-in cooler epiphany that led to Rameking

08:00 – Learning by asking: Mentorship in the kitchen

10:30 – Becoming a banquet chef and rising to exec

12:00 – Managing 800 employees at OSU football games

17:00 – Leadership styles in stadiums vs. restaurants

22:00 – Learning public speaking by fire (literally)

27:00 – Burnout, meditation, and why boredom is worse than pressure

30:00 – What a 23-year product journey really looks like

37:30 – The moment Mike knew it worked: NRA Show 2023

41:00 – Advice for inventors solving problems in foodservice

47:30 – What’s next? Mike’s new idea for automating portion filling

50:00 – Building the Global Nova Group to help others succeed

54:00 – Where to find Mike and how to connect

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

This week, I sit down with Jeanne Jones — a lifelong culinary pro turned food blogger behind A Jeannie in the Kitchen. We talk about everything from cutting onions in goggles to working 18-hour days in catering, why she left the restaurant industry, and how she found new purpose in writing.

Jeanne’s journey is filled with honesty, grit, and a deep love for food — whether she’s whipping up “first overs” or crafting a whole new recipe from leftovers. We also chat about staying real in a world full of filters, learning to pivot, and why creativity (not perfection) wins every time.

Links & Resources

• Jeanne’s Blog: https://ajeanneinthekitchen.com
• Cookbook Mentioned: Mediterranean: The Ultimate Cookbook
• Culinary School Shoutout: Southern California School of Culinary Arts
• The Raisins Commercials (Yes, Those Ones): California Raisin Board

00:00 – Intro & Jeanne’s blog origin story 

04:00 – Falling into food at 15 

08:30 – Culinary school hustle & hands-on learning 

12:00 – Working with Chevron’s multicultural catering 

17:30 – The chaos (and beauty) of catering 

22:00 – Stepping away from the industry 

24:00 – How blog topics are born 

27:00 – Ditching video for what feels authentic 

30:00 – Writing as therapy & artistic expression 

33:00 – Authenticity in a filtered world 

36:00 – Cooking from the fridge: Jeanne’s approach 

38:00 – First overs & leftovers explained 

40:00 – Cookbook dreams and marketing roadblocks 

43:00 – Jeanne’s dream meal with her dad 

45:00 – Wrap-up & how to follow Jeanne

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

This week, I sit down with Chef Franck Desplechin — someone who’s spent decades in Michelin-starred kitchens and luxury hotels but has taken a step back to focus on what really matters. We talk about his new book Relentless Growth, but more importantly, we talk about what growth actually costs. Franck gets into burnout, ego, family, leadership, and what it means to build a life—not just a resume. This one’s for anyone who’s ever hit a wall, looked around, and realized success doesn’t always feel the way you thought it would.

Guest: Chef Frank Desplechin

Official Website: https://www.cheffranck.com

Preorder the Book Relentless Growth (Signed Hardcover): https://www.cheffranck.com

nstagram: https://www.instagram.com/franckdesplechin

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

Chapters

00:00 Introduction and Background of Chef Franck Desplechin

02:56 The Concept of Relentless Growth

05:36 Family Meals and Their Impact on Leadership

08:33 Learning from Failures and Setbacks

11:10 The Journey into Coaching and Incrementum

22:47 Embracing Entrepreneurship

23:08 The Importance of Mentorship

25:08 Chasing Growth, Not Money

26:23 The Journey of Writing a Book

29:51 Recognizing Growth vs. Burnout

33:08 Daily Reflection and Personal Growth

35:19 The Legacy of Parenthood

38:14 Leadership as a Trilogy

40:25 Plating Relentless Growth

42:16 Future Aspirations and Legacy

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

Evan Duignan went from rolling silverware in a dish pit to rolling out an industry-shifting machine. In this episode, Evan shares the startup journey behind Roller Express, how automation is reshaping hospitality, and the surprising lessons he learned building AlphaMated from scratch. It’s a real conversation about innovation, grit, and solving problems that actually matter.

AlphaMated Website - https://www.alphamated.com

AlphaMated Instagram - https://www.instagram.com/alphamated

Evan Duignan LinkedIn - https://www.linkedin.com/in/evan-duignan-125975b6

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

This week I sit down with Emra Nation from Oregon Fruit to talk all things beverage. We dive into the massive shift away from alcohol, the rise of mocktails, dirty sodas, boba, and why Gen Z is driving this movement. Emra’s insights into menu trends, functional ingredients, and her favorite new drinks make this one of the most fun and eye-opening convos I’ve had. If you’re in foodservice and not thinking about your drink menu—this episode’s your wake-up call.

Guest: Emra Nation

Company: Oregon Fruit Products

Email: [email protected]

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

Chapters

00:00 Introduction and Background

00:56 The Beverage Boom

04:45 Changing Attitudes Towards Alcohol

10:03 The Rise of Mocktails

11:34 Complexity in Beverages

14:20 Hot Beverage Trends

17:28 The Dirty Soda Phenomenon

20:37 Boba and Textured Drinks

27:19 Oregon Fruit's New Launch

31:00 Future Beverage Trends

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

In Part 2 of our conversation, Dustin dives deep into the hard truths of the restaurant industry — from outdated mentalities and toxic kitchen culture to how chefs can reclaim time, sanity, and sustainability through systems and tech. We unpack the power of efficiency, why automation isn’t the enemy, and how younger generations are reshaping the culinary world with curiosity, transparency, and a demand for purpose.

Dustin also shares his personal evolution — from pushing himself into burnout in his restaurant days to launching Meez Konceptz, a chef-driven agency that’s shaking up how food businesses build brands, integrate tech, and lead with impact. We close on a powerful, personal note around mental health, legacy, and why chefs need to take care of themselves as much as they take care of their food.

Guest

Dustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human. With a background rooted in high-end kitchens and a present-day focus on building systems that blend science with soul, he’s redefining what it means to be a chef in today’s food world.

Instagram: 

@dustin.selvaggio 

@meez_konceptz

If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.

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

In Part 1 of my conversation with Dustin Selvaggio, we dive into the evolution of chef culture, the science behind koji, and how food tech like dry-aging cabinets and fermentation is reshaping kitchens. From navigating ego to pushing flavor boundaries, Dustin breaks down how chefs can stay creative without getting stuck in outdated mindsets.

Guest

Dustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human. With a background rooted in high-end kitchens and a present-day focus on building systems that blend science with soul, he’s redefining what it means to be a chef in today’s food world.

Instagram: 

@dustin.selvaggio 

@meez_konceptz

If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.

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

Guest:

Shane Lee – Founder of Dharma Food Group | Food Systems Innovator | MAP Packaging Expert

From sweeping peanut shells at LongHorn Steakhouse to managing multimillion-dollar senior meal operations, Shane Lee’s journey into food was anything but planned. In this episode, we dive deep into the industrial side of food—how modified atmosphere packaging (MAP) changes shelf life, how Shane builds medically tailored meals at scale, and why the future of food might look a lot more like the past. We talk regenerative agriculture, packaging tech, food equity, and how to feed people better—with less junk and more intention.

Resources & Mentions:

Dharma Food Group – https://dharmafoodgroup.com

Christian Food Ministry – https://christianfoodministry.com

Ilpra Packaging Equipment – https://www.ilpra.com/en

White Oak Pastures – https://whiteoakpastures.com

Joel Salatin – Polyface Farms – https://www.polyfacefarms.com

NutriCoster Software – https://nutricoster.com

Chapters

00:00 Introduction and Personal Background

03:40 Transitioning from Restaurant to Food Industry

07:57 Understanding Food Production and Technology

12:38 Exploring Modified Atmosphere Packaging (MAP) and Vacuum Skin Packaging (VSP)

20:27 The Future of Fresh Food Production

25:21 Sustainable Agriculture Practices

31:33 The Mission Behind Dharma Food Group

35:24 R&D Process for Tailored Meals

43:20 Connecting with the Community and Resources

If you enjoyed this episode, please leave a review and share it with someone who loves food, tech, or sustainability. It helps more people find the pod—and helps us keep cooking up new ideas.

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