Fell Into Food

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).SocialsWebsite: https://elevategrowth.partnersEmail: [email protected]: https://www.linkedin.com/in/pedromrejaiListen 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_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

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 runningWe 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.SocialsWebsite: https://elevategrowth.partnersEmail: [email protected]: https://www.linkedin.com/in/pedromrejaiListen 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_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

From circling job ads in Time Out New York to running the kitchen at the massive, high-volume beast that is Buddakan, Chef Ed Harris has always been a study in contrasts. He was born in St. Lucia and raised in Guyana, yet built his reputation mastering French technique and Asian fusion. He is a Chopped champion who can break down a whole lamb, but today he is best known for his "Veganish" philosophy—a sustainable approach to eating that bridges the gap between high-end flavor and plant-based health.In this episode, we unpack Ed’s journey from the "Ivy League" of dining at Jean-Georges to his current role as a budding entrepreneur. We discuss the massive culture shock of moving to Brooklyn as a teenager, the discipline required to earn a black belt while running a business, and the "Chef and the Wig Maker" dynamic where he serves as CFO for his wife's beauty empire.SocialKnife & Spoon (Lifestyle Brand & Consulting): knifenspoon.comFlavor Bombé (Spice Collaboration): flavorbombe.comThe Chef & Wig Maker: https://www.thechefandthewigmaker.com/Instagram: @chefedharrisYouTube: Chef Ed HarrisLinkedIn: Ed HarrisListen 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_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week, I sit down with Chef Adina Mullen—a culinary artist, TV host, and author of Vegan Flavors of the World.Adina didn’t just stumble into plant-based cooking; she was pushed there by severe allergies to casein and eggs. But instead of seeing limitations, she saw a blank canvas. We talk about her journey from aspiring wedding cake decorator to traveling the globe, researching cuisines from Brazil to Ethiopia, and translating those memories into accessible plant-based recipes.We dive into the "food as art" philosophy behind her cookbook (and that stunning pepper cover), why texture matters more than taste when mimicking meat, and how she sneaks "tiramisu cheesecake" past unsuspecting dinner guests. Adina also shares why home cooks shouldn't be afraid of vegan substitutions and gives us a peek into her upcoming volume two.If you’ve ever been curious about plant-based cooking but felt intimidated by the ingredients—be sure to listen.Guest: Chef Adina Mullen Website: adinasdelicacies.comCookbook: Vegan Flavors of the World: Part 1 (Available on Amazon ) https://a.co/d/j2ofZVvSocialsInstagram: https://www.instagram.com/adinasdelicacies?igsh=MTc4MmM1YmI2Ng==Facebook: https://www.facebook.com/profile.php?id=100091552262717Youtube: https://www.youtube.com/@adinasdelicaciesTikTok: https://www.tiktok.com/@adinasdelicacies?is_from_webapp=1&sender_device=pcListen 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_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week, I sit down with Stephanie Lind—a sales powerhouse and the founder of Elohi Strategic Advisors. Stephanie is a veteran of the food and beverage industry who has led strategy for giants like PepsiCo and Impossible Foods, but her story starts way before that. We talk about her "fell into food" moment selling Girl Scout cookies at age five, and how a lesson from her mother about getting "nine nos to get to the yes" shaped her entire career.Stephanie shares her path from driving a Frito-Lay truck to telling Impossible Foods they were "doing it wrong," and eventually building her own firm to help brands navigate the chaotic food landscape. We dive into why so many emerging brands fail by chasing the wrong customers, the "two-week contract" reality of corporate employees, and why she believes the distribution world is about to be rocked. Real talk on integrity, sales logic, and why the supply chain is where the real opportunity lies.Chapters00:00 Introduction and Background02:36 Aha Moments in Sales05:41 Career Progression and Early Experiences08:28 The Importance of Integrity in Sales11:03 Navigating Corporate Politics13:54 Transition to Alohi and Impossible Foods16:53 The Challenges of Selling Emerging Brands19:45 The Dynamics of Employee vs. Consultant Perspectives22:43 The Freedom of Entrepreneurship27:49 The Rise and Fall of Plant-Based Brands34:48 Transitioning to Consultancy: A New Path41:36 Navigating Client Relationships and Networking48:11 Guiding Emerging Brands: Where to Start53:45 Consumer Trends and the Future of FoodWebsite: https://elohi.usElohi LInkedIn: https://www.linkedin.com/company/elohi-strategic-advisorsElohi Facebook: https://www.facebook.com/elohistrategicadvisorsElohi Instagram: https://www.instagram.com/elohi.us/Elohi X: https://x.com/elohiofficialLinkedIn: https://www.linkedin.com/in/stephlind/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_YJFollow Jeff:YouTube:  https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com