We’re looking forward to introducing you to Adrienne Falcone Godsell. Check out our conversation below.
Adrienne, we’re thrilled to have you with us today. Before we jump into your intro and the heart of the interview, let’s start with a bit of an ice breaker: What’s more important to you—intelligence, energy, or integrity?
Out of intelligence, energy, and integrity, Integrity is the most important to me.
Having double standards, especially in today’s day and age, doesn’t cut it.
I believe in walking the talk, teaching through example, and calling myself out, if I go against what I share with others.
Being genuine is integral to me, honesty gets me into trouble more often than not, and that being said, I do not like to be two faced.
I have had enough encounters over the yeas to present day even, where an esteemed cooleague (or so I thought) turns out to care more about themesleves than what they portray themselves to be. And so I move forward, being thankful that I saw their true self and know who I want to align myself with.
Can you briefly introduce yourself and share what makes you or your brand unique?
I’m Adrienne Falcone Godsell, holistic chef and founder of The Food Whisperer and Cannoli Falcone, where our mission is to make healthy eating simple, delicious, and accessible.
With a background in holistic nutrition and 40+ years in hospitality, The Food Whisperer offers personal chef services, wellness-focused cooking demos, lunch & learns, health fair activations, and private dinner experiences—all designed to deliver exceptional service and vibrant, nourishing food.
I also host the cooking show Healthy Meals In Minutes on RHSTV.com, where I show viewers how to create a flavorful meal for four in under 30 minutes—no fuss, no complicated techniques, just fun and flavor.
My newest venture, Cannoli Falcone, brings a roaming made-to-order cannoli experience to weddings, galas, VIP receptions, and convention dinners. Guests enjoy Sicilian-imported, non-GMO, gluten-free shells filled with hormone- and antibiotic-free ricotta and chocolate chips—all served with elegant walk-around service, no cart or table required.
Amazing, so let’s take a moment to go back in time. Who taught you the most about work?
I learned the most about work and work ethic from my father.
Our family owned an Italian deli while I was in high school, and my sister and I worked there after school and on weekends. Before I entered the “real world,” my father told me to treat any job as if it were my own business—take ownership of your actions and responsibility for your work. That advice shaped my career. I worked my way up through promotions and management roles before launching my own company.
I lead by example, asking of my team only what I’m willing to do myself, and I keep an open-door policy to encourage learning. I believe that when we stop learning, we stop growing.
As an added bonus, Jerry Hudgens, owner of The Melting Pot in Fort Myers back in the late ’80’s, early ’90’s, reinforced my father’s lessons by teaching me the technical side of running a business—numbers, inventory, and team building—all of which helped lay the foundation for my own entrepreneurial journey.
Was there ever a time you almost gave up?
Was there ever a time I almost gave up?
All the time—LOL! Anytime you tackle something new, it’s easy to think, “Maybe I’m not ready for this.”
What keeps me moving is having clear goals and a picture of the end game. When you know where you’re headed, you can decide whether to push through or step back before investing more time, energy, or money.
It’s like the Bible parable of the king who counts his army before going to war—you need to know what you’re up against. Business decisions should be made with eyes wide open and a solid plan.
With Cannoli Falcone, that means first building relationships with event venues and hotels, showing up at wedding expos, and understanding that most bookings happen six months to a year out.
Sure, so let’s go deeper into your values and how you think. Is the public version of you the real you?
Is the public image of me the real me?
Great question. Yes…maybe…kind of. I wrestle with social media every day. I know it’s important for promoting my business, but I don’t love that I have to show up there—it’s just the way of the world now.
I look forward to the day when I’m touring—speaking and cooking for hundreds of people—so my message spreads beyond a screen. Still, I recognize social media reaches people who might never attend an event. I know this firsthand because of my TBI; sometimes circumstances force us to find creative workarounds.
Honestly, I’d be happy not worrying about makeup or hair. (Technically, chefs aren’t even supposed to wear makeup or nail polish, and hair should be in a net!) But we live in a visual world—looks matter whether we like it or not. Just look at TV, movies, magazines, and news shows.
Morally and ethically, I aim to walk my talk. My work is about our relationship with food, and that’s deeply intimate. Practicing what I preach matters to me
Thank you so much for all of your openness so far. Maybe we can close with a future oriented question. Could you give everything your best, even if no one ever praised you for it?
I love this question—it’s something I’ve been pondering.
I was the “fat kid” who was teased (really, bullied) from ages 7 to 13. My parents taught my sister and me that true friends stick with you through thick and thin, that hard work pays off, and that real worth comes from within—not from outside validation.
Somewhere in my teens through my 30s, I lost touch with that message, but I eventually found my way back.
Today, I give my best even when no one notices or praises it—because I know my value isn’t defined by others.
Contact Info:
- Website: https://thefoodwhisperer.info/
- Instagram: @iamthefoodwhisperer
- Linkedin: adriennefalconegodsellholisticchef
- Facebook: @iamthefoodwhisperer
- Youtube: @thefoodwhisperer813
