In Part 2 of our conversation, Dustin dives deep into the hard truths of the restaurant industry — from outdated mentalities and toxic kitchen culture to how chefs can reclaim time, sanity, and sustainability through systems and tech.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.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