The meez Podcast

#4. Chef, entrepreneur, activist and author Reem Assil details how she started restaurants, building culture, poker, parenting, and Arab hospitality.Reem Assil is the founder of Reem's California, an Arab Street food restaurant in the Bay Area, and the author of the recently published book, Arabiyya.  In the episode, Reem reveals that she got into poker during a transitional period in her life, which allowed her to develop confidence. The game also taught her how to not get caught up with the ups and downs and play the long game. They also discuss Reem's upbringing as a Palestinian Syrian and how it has informed her work as an activist and entrepreneur. She shares her experiences as a former labor and community organizer and the challenges of navigating the food industry as a woman of color. They also talk about her book, Arabiyya, which showcases her passion for preserving the culinary traditions of her culture while also pushing the boundaries and experimenting with new flavors.In addition, they touch on the importance of building a strong culture within a restaurant, the challenges of parenting and running a business simultaneously, and the concept of Arab hospitality, which involves the sweet torture of excessive generosity and kindness. Overall, this episode offers valuable insights into the mind of a successful entrepreneur and activist and how her experiences have shaped her approach to decision-making, leadership, and culture building.Where to find Reem Assil: LinkedInInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:38) How poker impacts business decisions(7:22) What does it mean to be a chef?(11:14) How Reem operationalizes her kitchens(14:04) The Traction model(15:37) How Reem is building her legacy(17:18) How to hire the right people(19:12) Investing in language justice(20:29) What is Arab hospitality?(23:05) Balancing preserving traditions and evolving(26:02) Colonialism and the language of cuisine(27:57) The future of Reem’s California(32:16) The joy of publishing Arabiyya(34:45) The parallels of Arab and Mexican traditions(37:24) Reem on reclaiming her identity(40:55) Lessons learned from motherhood(44:43) Reem on television shows and social justice

#3. Mateo Kehler, CEO and co-founder of Jasper Hill Farm, a world-renowned cheese maker, discusses meaningful work and combating the commoditization of cheese making by reinvesting capital into rural communities.This conversation with Mateo is both inspiring and educational. Jasper Hill Farm is a shining example of how a deep vision and a commitment to meaningful work can create a lasting legacy. And his story is a reminder that success is not just about making great cheese or running a profitable business. It is about creating something that gives back to the local community.Where to find Mateo Kehler:LinkedInInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:47) Finding meaningful work with Jasper Hill(7:02) Financing a cheese facility(8:54) Jasper Hill’s dedication to quality(14:16) Cabot creamery partnership(22:30) Cheese is a form of capital(23:08) Supporting local dairy farms(29:14) Reversing the flow of capital(31:04) How Mateo reiterates Jasper Hill’s mission(33:57) Doubling down on quality during the pandemic(36:54) Why diversity is always good with cheese(39:43) Experimenting with microbiology(42:38) Does the quest for quality ever end?(46:08) Jasper Hill wash collaborations with chefs(50:28) Mateo’s biggest influence in life

#2. Chef Wylie Dufresne answers some not-so-quick-fire questions, the inspiration behind Stretch Pizza, and takes Q&A from the audience. Chef Wylie reveals that stumbling upon a Breville pizza oven during the pandemic led to his obsession with pizza-making. His desire to understand the levers and variables involved in creating the perfect pizza dough became a source of stimulation and happiness during this difficult time, and ultimately led to the opening of his new concept, Stretch Pizza.This conversation with Chef Wylie highlights the importance of recognizing the craft and technique that goes into cooking. While it's easy to copy a dish or recipe, it takes years of practice and repetition to truly master the craft. By seeking feedback, recognizing when a dish is balanced, and being open to new ideas, chefs and creators can continue to push the boundaries of what's possible, and leave their mark on the culinary world.Where to find Chef Wylie Dufresne:Twitter - https://twitter.com/wyliedufresneInstagram - https://www.instagram.com/wyliedufresneWhere to find host Josh Sharkey:Instagram - http://instagram.com/joshlsharkeyLinkedIn - https://www.linkedin.com/in/joshua-sharkey-406965b/In this episode, we cover:(2:13) Lightning round (7:15) Why American cheese is so good(11:37) Funny moments at wd~50(18:00) Du’s Donuts flavor hits and misses(19:16) Why pizza saved Wylie (24:35) How to identify talent(26:37) When it’s time to stop iterating(28:17) Is imitation really the greatest form of flattery(31:00 ) What wd~50 was all about(32:50) When to take a pause on ideation(35:41) Innovating on equipment and ingredients

#1. Chef Wylie Dufresne joins host Josh Sharkey for a fireside chat at the Tarrytown Estates outside New York City for the annual meez team summit.Chef Dufresne is a true pioneer and craftsman in the culinary world, having won James Beard Awards and Michelin stars, and his restaurant, wd~50, which was voted one of the 50 best in the world.In this interview, Chef Wylie discusses his struggles with balancing art and commerce. He reflects that he did not regret choosing art over commerce but wishes he had worked more thoughtfully at finding a better balance.As the conversation continues, Chef Wylie touches on the importance of timing in business. He discusses how he created a new paradigm of cooking when he opened wd~50 and how he developed a culture of creativity there, emphasizing how creativity cannot be taught, but it can be planned for and hunted for.Dufresne's goal for wd~50 was to create a place where anyone interested in learning about cooking could continue to do so. With this philosophy, Dufresne created a restaurant that not only pushed culinary boundaries but also fostered a culture of learning and curiosity.Where to find Chef Wylie Dufresne:Twitter - https://twitter.com/wyliedufresneInstagram - https://www.instagram.com/wyliedufresneWhere to find host Josh Sharkey:Instagram - http://instagram.com/joshlsharkeyLinkedIn - https://www.linkedin.com/in/joshua-sharkey-406965b/In this episode, we cover:(02:06) Chef Wylie’s background(12:12) The intersection between art and commerce(15:14) The importance of timing in business(19:28) How to create a culture of creativity(23:29) The origins of innovation(26:02) When to filter ideas and establish boundaries(28:18) The iconic wd~50 eggs benedict (29:39) When to stop iterating(32:11) How to empower staff to speak up(35:13) Why some techniques are too hard to execute(37:40) M&Ms filled with …?(39:29) Baker’s percent versus standard percent(44:23) Learning when to not buck and system(49:35) How to maintain high standards among your team(51:36) Strengthening camaraderie with staff(55:06) Picking the right people

Welcome to the meez podcast, hosted by Josh Sharkey,  a chef, restaurant owner, and the founder and CEO of a recipe technology called meez.This podcast was born out of a fireside chat hosted with Chef Wylie Dufresne, one of the most talented and inspiring leaders in the food world. The talk was part of an annual team summit where the meez team got together to connect and strategize in-person.Everyone was so inspired and learned so much from Chef Wylie that they all said, well, we should do a podcast. So we said, why the hell not? The meez Podcast features some of the most innovative people in the food world, from chefs and entrepreneurs to photographers, designers, activists, cheese makers, and more.Make sure to subscribe wherever you listen to your podcast and learn more at www.getmeez.com/podcast.