The meez Podcast

#18. This week, we dive deep into the world of Japanese culinary treasures with Chris Bonomo and Greg Dunmore, the founders of The Japanese Pantry. Chris and Greg share incredible stories about the people behind their extraordinary soy sauces, miso, katsuobushi, rice vinegar, and more.In this episode, we explore the origin of The Japanese Pantry and how Chris and Greg embarked on their journey to bring these amazing ingredients to the United States. Chris and Greg's passion for these products and their travels through Japan are evident as they detail the nuances and labor of love behind each product. Join us for an episode filled with insights into the world of Japanese ingredients, the dedication of the producers, and the mission of The Japanese Pantry to introduce these exceptional products to American home cooks and professional chefs. Whether you're a culinary enthusiast or a restaurant owner, you'll be inspired by the stories and flavors behind each ingredient.Where to find Chris Bonomo:InstagramLinkedInWhere to find Greg Dunmore:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:43) How The Japanese Pantry started(7:02) Tahini and black sesame paste(11:53) What is koji?(15:33) Soy Sauce and kioke barrels(26:24) Katsuobushi, not bonito flakes(32:19) The different types of konbu(35:38) The magic of Shiitake (40:59) What is real rice vinegar?(45:20) Japanese brown Sugar and spices

#17. This week our guest is Evan Sung, a prominent and talented photographer in the food industry who has worked with renowned chefs and publications like The New York Times, Vogue Magazine, and Food & Wine.During the episode, Evan reflects on the generosity of those who shared their knowledge and experiences with him. He discusses the importance of trust in capturing great photographs in the kitchen and the role of the camera as a passport to behind-the-scenes worlds. The conversation also delves into the technical aspects of cameras, such as shutter speed and diffraction, while emphasizing the importance of lighting and lenses in producing high-quality photographs. Evan insights on conducting successful photo shoots, highlighting the significance of organization, communication, and having a clear vision for the desired outcome. Overall, this episode provides insights into the transformative power of photography in the culinary world and provides a plethora of tips on what makes or breaks a good photograph.Where to find Evan Sung: InstagramTwitterLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:19) How Evan got into photography10:39) Evan’s first restaurant photo shoot(13:33) Why food photography?(18:44) Meeting the person behind the food(21:06) Working with Paul Liebrandt(24:55) Why curiosity and trust are essential to professional photography(29:32) Why mirrorless cameras are a game changer(36:06) Camera lenses and lighting(39:42) Organization is key to a good photoshoot(45:51) Photographing for NOMA(49:46) The important work of food stylists

#16. Gabe Kennedy, a chef, entrepreneur, and all-around amazing individual, takes the spotlight in this week's episode. Gabe's personality and culinary expertise have earned him recognition, including being named a Forbes 30 under 30 honoree in 2020.With a wealth of experience in some of the most incredible kitchens, Gabe's journey led him to become the Executive Chef at Bon Appétit. Many may also recognize him as the winner of Anthony Bourdain's Cooking Competition Show, "The Taste," featured on Netflix. As a chef partner of Checker Hall in LA, Gabe continues to make a mark in the industry.However, Gabe's endeavors don't stop there. He is the founder of Plant People, a CPG company specializing in natural health foods like adaptogens, mushrooms, and CBD. He has collaborated with renowned brands such as GQ, Nespresso, HBO, and more to create unforgettable culinary experiences.Where to find Gabe Kennedy: InstagramLinkedInTikTokWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:03) Gabe's background(3:06) Gabe's experience on "The Taste" TV Show(8:08) Running a CPG company and a restaurant(12:54) Work-life balance and boundaries(17:28) On being fully present and living in the moment(21:23) The relationship between creativity and improvement(26:55) Adaptogens, regenerative plants, and mushrooms(31:28) Psilocybin benefits and drawbacks(35:58) Work with media and brands as a chef(42:12) Sharing your talent and skill set online

#15. Discover the fascinating story of Kiki Aranita, the founder of Poi Dog, a restaurant-turned-CPG sauce brand, and her extraordinary talent for yarn art recreations of food brands. During the episode Kiki candidly discusses the challenges of starting a culinary career without formal training, the exhilaration of catering for NBA players and other large events, and the intriguing fusion of influences in Hawaiian cuisine. Learn the truths behind Hawaiian food misconceptions and the cultural amalgamation showcased in dishes like the famous Hawaiian plate lunch. Plus, gain insights into Kiki’s bold decision to write an article about the closure of her restaurant, a move that earned her a James Beard Award nomination, and her perspective on why more chefs should be contributing to the food media landscape. Where to find Kiki Aranita: InstagramTwitterLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:44) Kiki’s background(4:30) Being a Jäger Girl(9:06) Teaching the classics(11:44) Opening Poi Dog(16:31) Hawaiian food misconceptions(19:33) Writing a Restaurant Obituary(23:58) The struggles of closing a restaurant(28:42) On becoming a food writer(32:32) The benefits of being a personal chef(34:12) What Kiki kept from closing Poi Dog(37:05) Why more chefs should write(41:43) What food writers inspire Kiki(48:41) Why Kiki started selling Poi Dog sauces(59:34) How Kiki got into crocheting branded products

#14. In this week’s episode, Jake Kalick, co-founder of Made In Cookware, talks us through his journey of creating a revolutionary kitchenware brand. With a rich family history in the restaurant equipment industry, Jake's passion and expertise drove him to envision cookware that stands out from the competition. By focusing on authenticity, performance, and involving chefs during product development, Jake’s approach has transformed Made In Cookware into a trusted name for both professional kitchens and households worldwide. Learn the differences between stainless steel, cast iron, and carbon steel cookware, why it’s vital to collaborate and partner with companies that believe in your vision, and much more.Where to find Jake Kalick: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(00:49): From supplying cookware to creating Made In (7:30): Are there common threads in cookware construction?(9:09): Balancing price point and brand recognition in the early stages(10:09): Jake’s vision of educating home cooks(12:11)]: Why Made In builds their products in-house(13:24): Why building trust with customers(14:57): What is the cladding process?(16:40): Carbon steel versus cast iron(21:41): Building relationships with family businesses(24:50): Thiers France knife making (30:37): The challenges with plateware(31:58): Involving chefs in R&D(37:54): Creating specific use pans(40:43]: Why Jake moved to Austin(41:59) What’s next for Jake and Made In

#12. Seamus Mullen, a renowned chef, restaurateur, and cookbook author known for his expertise in Spanish cuisine, discusses his journey from being a chef to becoming a health and wellness expert. After being diagnosed with rheumatoid arthritis and experiencing health issues, Seamus embarked on a mission to educate others about the impact of proper nutrition on overall health and autoimmune diseases like RA. Seamus reflects on the importance of shifting mindsets and transitioning from perceiving oneself as a sick person to embracing self-compassion and recognizing struggles as opportunities for growth. This episode explores a wide range of topics, including stress management, mental health, fasting, the strengths and weaknesses of Western medicine, and the intrinsic and extrinsic factors that bring happiness to chefs.Where to find Seamus Mullen: InstagramFacebookTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(1:51) How Josh and Seamus first met(4:45) Paella and Spanish cuisine(8:20) Seamus’ background(13:19) Living with rheumatoid arthritis (15:44) Compassion and finding equilibrium in your body(21:24) Are chefs spokespeople for how we eat?(26:56) Fasting and gratitude (29:34) Cortisol shouldn’t be vilified (31:49) Why do we eat?(33:57) Taking a holistic approach to diet and wellness(36:37) Nutrition is personal

#13. From the intrinsic motivations that drive chefs and individuals, to the concept of outsourcing happiness, and the importance of finding joy in cooking, part two of our conversation with Chef Seamus Mullen dives deep into personal fulfillment in the culinary industry.During the episode, Josh and Seamus reflect on the unique role of cooking in their lives and its ability to provide a sense of love, connection, and self-expression. The two share personal stories and insights into their motivations as chefs, touching on the intricate relationship between cooking, ego, and external validation.The conversation also takes an intriguing turn into the world of keto, autophagy, and the connection between stress and cellular fortification. Plus, ponder the significance of suffering, connecting to nature, and the search for meaning in human existence.Tune in to explore the profound relationship between cooking and our relationship with food, ourselves, and the world around us.Where to find Seamus Mullen: InstagramFacebookTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(1:19) Building consistant habits(1:59) The Ketogenic diet(4:49) Can keto help treat cancer?(7:10) What is autophagy?(10:04) Why stress is important(12:55) The pain and pleasure spectrum(13:48) Will AI increase our happiness?(16:34) Reconnecting with nature(19:56) Why Seamus cooks(22:40) Cooking and observation(24:06) The Intrinsic vs Extrinsic part of cooking(25:16) Finding joy in cooking(28:29) Cooking for your dish(30:10) Standardization and consistency

#11. Chef Marc Forgione, owner of Respect Hospitality Group (Peasant, Restaurant Marc Forgione, One Fifth) is renowned for his ability to reimagine historic spaces and his talent for creating a harmonious blend of playful and cerebral food. Being the son of renowned chef Larry Forgione, Marc had to navigate the expectations and comparisons that come with such a legacy. Plus, face additional obstacles like the financial crisis and the recent pandemic. Despite these setbacks, Marc shares his philosophy of embracing adversity, referring to it as "Forge luck." This mindset has allowed him to thrive and achieve success in the competitive culinary industry.Where to find Marc Forgione: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(0:00) The benefits of micro-dosing(6:19) What is Forge luck?(10:14) Putting things in perspective after Covid(11:44) Growing up as Larry Forgione’s son(13:30) Taking over Peasant(16:11) Maintaining consistency across all businesses(19:39) How have cooks changed over the years?(24:28) Marc’s process for ideation(26:42) Becoming a parent and decision making(30:12) Creating and tweaking dishes(38:11) How Marc collaborates with his team(40:03) Earning the right to share(42:07) Motivation and constructive feedback(43:59) Why Marc loves historic spaces(47:17) Walking the walk with Respect Hospitality

#10. Shawn Walchef is not only a restaurateur but an expert in digital media and storytelling. During the episode, he emphasizes the importance of taking time, making mistakes, and consistently learning. According to Shawn, storytelling is crucial in creating an emotional connection with customers, and he believes that technology can make barbecue more accessible to people.The podcast touches on the importance of connection in digital marketing and the long-term approach to building relationships. Shawn advises entrepreneurs to focus on being authentic and raw in their online presence, rather than trying to be commercial, believing that personal stories can add value to one's online presence and that privacy and storytelling can coexist.Where to find Shawn Walchef: LinkedInInstagramTwitterCali BBQ MediaDigital HospitalityRestaurant InfluencersWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:47) Shawn’s background(6:31) Why Shawn is so interested in storytelling(9:35) Shawn’s framework for telling stories(10:06) The difference between digital marketing and social media(14:45) The importance of learning new things(18:37) Balancing personal and business storytelling(22:15) The importance of understanding your audience(25:34) Digital marketing is like the tortoise and the hare(29:18) Simplifying your message(32:34) Partnering with Entrepreneur (38:37) Restaurants using PR(41:34) What’s next for Shawn?

#9. Slovakian-bored Chef Vojtech Vegh has spent his career dedicated to the pursuit of zero-waste plant-based cooking, helping restaurants around the world implement tactics into their daily operations, such as focusing on reducing food when creating menus, and not on the cutting board. In this episode, Josh and Vojtech go into detail about his background, explaining what it was like to work in professional kitchens for 12 years before opening the world’s first vegan and zero-waste restaurant in Cambodia. Vojtech discusses how he went above and beyond when it comes to sustainability, making sure all aspects of the restaurant were handmade, custom, locally sourced, and socially conscious. He also outlines his philosophy for the "black truffle mindset," which is the idea of being as respectful to a carrot as you are to a black truffle. Vegh argues that digging deep into an ingredient is so much fun for chefs and that one can do so much with one ingredient.*Please note that due to some technical difficulties, the audio quality of this week's episode falls short of our typical standard. We remain committed to delivering informative and engaging content to our audience and appreciate your patience and understanding as we strive to continuously improve our production.*Where to find Vojtech Vegh:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover: (1:50) Vojtech’s background(2:18) Why he opened a vegan restaurant in Cambodia(4:19) Is meat a luxury?(7:56) What is zero waste?(10:07) The challenges of going zero-waste(13:47) How he planned for sustainability(16:08) The black truffle mindset(18:55) How Vojtech got deep into the world of zero waste(23:47) Zero waste start with your menu(27:11) Zero waste techniques for restaurants(33:10) Why he wrote Surplus(35:56) How to jump start waste reduction(37:01) Who inspires Vojtech(39:01) Food waste lightning round