#114.
In this quickfire episode, Josh talks with Geoff Kornberg. They explore memorable dishes like spicy rice cakes from Momofuku Sambar, useful techniques such as garlic confit butter, and praise for underappreciated chefs in the industry. The conversation also dives into specific recipes like the perfect grilled cheese, wild kitchen stories involving health inspections, and the intricacies of scaling a restaurant concept. Leadership techniques and ingredient preferences, including a strong dislike for truffle oil, round out the discussion, providing a comprehensive look at the highs and lows of professional cooking.
Links and resources 📌
Visit meez: https://www.getmeez.com
Follow meez on Instagram: https://www.instagram.com/getmeez
Follow Josh on instagram: @joshlsharkey
Follow Geoff: www.linkedin.com/in/geoff-kornberg-03b23a94/
Chapters:
00:28 Guest Introduction and Background
01:06 Greatest Dish Ever Eaten
02:49 Borrowed Recipe or Technique
04:18 Underrated Chefs
06:17 Perfect Grilled Cheese Recipe
09:56 Wildest Kitchen Story
11:56 Dish Too Hard to Execute
14:26 Challenges of Scaling a Restaurant
15:48 Leadership Lessons
18:53 Banning Truffle Oil