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navigating ego to pushing flavor boundaries, Dustin breaks down how chefs can stay creative without getting stuck in outdated mindsets.GuestDustin Selvaggio - Dustin is a chef, fermentation specialist, consultant, and unapologetically curious human.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_konceptzIf 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/@FellIntoFood⁠Linkedin: ⁠linkedin.com/company/fell-into-food⁠Instagram: ⁠http://instagram.com/fell_into_food⁠Facebook: ⁠https://facebook.com/fellintofood⁠⁠FellintoFood.com⁠

Ver todos los episodios