In this episode, I’m joined by Luis Alvarado, one of the first cooks I ever worked with—back in our casino kitchen days. We catch up on life, swap some wild kitchen stories, and make his elevated version of corn in a cup (with a twist). From cutting our teeth on the line to where we’ve both landed today, this one’s full of laughs, nostalgia, and solid perspective on how far we’ve come.We talk about how he fell into food, working the grill at the steakhouse, wild wedding catering stories, toxic kitchens, and what matters most now—being happy, creative, and cooking good food.Oh, and if you want to try the corn salad we made, the recipe’s in the show notes. Let’s get into it!Guest: Luis AlvaradoExecutive Chef at Cafe 353, River NorthInstagram: @lionomotronRecipe: Luis’ Elevated Corn in a Cup Salad • Fire-roasted corn • Couscous • Cilantro-lime dressing (mayo-based or Greek yogurt alt) • Avocado • Jalapeño (optional, for heat) • Cotija cheese • Salt, pepper, garlic powder • Finish with a squeeze of limeListen 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/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

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