From Farm Fields to Food Brokerage: Jeff Fell's Culinary Adventure

The Culinary world has so many facets. Anymore there isn't just one way to be a chef.

In the latest episode of The Culinary Mechanic Podcast, host Simon Zatyrka sits down with Jeff Fell , founder of Fell Into Food, to explore his unconventional journey through the culinary world. Jeff's story is a testament to the diverse opportunities available in the food industry beyond the traditional kitchen roles.

Growing up on a farm in rural America, Jeff's path to the culinary world was far from typical. After a stint in retail management, he made a bold move at 24 to pursue culinary education. This decision led him through various roles, from casino kitchens to contract food management in higher education.

One of the key themes that emerged from their conversation was the importance of systems in kitchen operations. Jeff emphasized how mastering systems was crucial to his success in managing high-volume foodservice operations. This insight is valuable for both established chefs and those just starting in the industry – efficient systems can transform a chaotic kitchen into a well-oiled machine.

Check out how Culinary Mechanic can help you implement and/or optimize the systems in your operation.

The discussion also touched on current trends in the food industry. Jeff highlighted a shift towards simpler, elevated comfort food, driven partly by economic pressures making traditional fast food less accessible. This trend presents opportunities for chefs to showcase their skills in elevating familiar dishes with quality ingredients and refined techniques.

Technology's role in modern kitchens was another focal point. From hoodless equipment to smart ovens with pre-programmed recipes, Jeff and Simon explored how these advancements are changing the landscape of food preparation. While embracing these technologies, both emphasized the continued importance of understanding culinary fundamentals.

Perhaps most inspiring was Jeff's perspective on career paths in the food industry. His journey from farm to food broker illustrates the myriad opportunities available beyond traditional chef roles. Whether it's food safety, procurement, or even culinary media production, there's a place for diverse skills and interests in the world of food.

The conversation also delved into the concept of earning respect in the kitchen. Jeff shared a poignant moment when he felt he truly earned the title of "Chef" – not when he graduated culinary school, but when his older, experienced staff began addressing him as such out of genuine respect.

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For aspiring culinary professionals, this episode offers valuable insights:

1. Don't be afraid to forge your own path in the industry.
2. Embrace technology, but don't neglect the fundamentals.
3. Look beyond traditional kitchen roles for career opportunities.
4. Focus on creating efficient systems to manage kitchen operations effectively.

Whether you're a seasoned chef, a culinary student, or simply passionate about the food industry, this episode of The Culinary Mechanic Podcast offers a fresh perspective on the evolving world of food service. Jeff Fell's journey from farm fields to food brokerage serves as an inspiration and a reminder of the diverse opportunities awaiting those willing to explore the many facets of the culinary world.

Tune in to episode 26 to hear the full conversation with Jeff Fell and gain insights that could shape your own culinary journey!

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Until next time,

Simon

P.S. Whenever you are ready here are a few other ways I help people like you every day.

• If you are a restaurant operator looking for ways to improve the culture, systems, and profit in your kitchen. This is the way.
• If you are a sous chef or chef who looking to increase their leadership and find ways to run your kitchen without burning out. I've got you. Book yourself some time here
• If you are a corporate chef, culinary director, or high-level leader that is looking to invest in your chef team's leadership, email me at [email protected]