Fell Into Food

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

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

Support this podcast at — https://redcircle.com/fell-into-food/donations

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.

Socials
Website: https://www.barrelagedmgmt.com
Linkedin: https://www.linkedin.com/in/seth-alexander-328967a4/
Instagram: @barrelagedmgmt

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

Support this podcast at — https://redcircle.com/fell-into-food/donations

In Part 2 of my conversation with Pedrom Rejai, we pick up right at his pivotal decision to leave a secure corporate career to launch Elevate Growth Partners. We discuss the "midlife crisis" that led him to Mexico City and the corporate habits he had to unlearn to become a founder.

We dive deep into the tech side of food, covering why spreadsheets are liability traps , how AI is revolutionizing supply chains , and why you should be using tools like "Nano Banana" right now. Pedrom also shares his bold predictions for 2026—from protein sweeteners to the looming chocolate shortage—and we wrap up with a debate on Chicago vs. Mexico City food culture (and why deep dish has too much cheese).

Socials
Website: https://elevategrowth.partners
Email: [email protected]
LinkedIn: https://www.linkedin.com/in/pedromrejai

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

Support this podcast at — https://redcircle.com/fell-into-food/donations

This week, I sit down with Pedrom Rejai. Pedrom is a supply chain expert and former Unilever executive who managed portfolios worth over $1.4 billion. With a background in chemical engineering, he has led operations for major brands like Hellmann’s and Dove. He now runs Elevate Growth Partners, helping small and medium-sized food businesses automate processes, scale operations, and navigate the chaos of growth.

In Part 1, we dive into his "Fell Into Food" moment at a corn milling plant in Nebraska and his time running the Hellmann’s factory in Chicago, where they pump out over 2 million pounds of mayonnaise a day. Pedrom breaks down the massive complexity behind simple ingredients, from the dangers of scaling mustard recipes to vertically integrating egg blending while the factory lines are still running

We also get real about the "COVID years" in manufacturing—working 12-hour shifts to keep shelves stocked while the world shut down, and the camaraderie that got his team through the hardest days. Plus, we discuss the logistics of near-shoring, the difference between "problem solvers" and "operators," and why scaling a recipe from a kitchen to a factory is a lot harder than just doing the math.
Stick around for part 2 as we get into Elevate Growth Partners, AI, and trends of 2026.

Socials
Website: https://elevategrowth.partners
Email: [email protected]
LinkedIn: https://www.linkedin.com/in/pedromrejai

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

Support this podcast at — https://redcircle.com/fell-into-food/donations