The meez Podcast

#8. Lior Lev Sercarz passion for ingredients began at a young age when he would pick berries and go fishing in the river next to the Israeli kibbutz he grew up in. He later attended the Institute Paul Bocuse in France and worked for renowned chefs such as Olivier Roellinger and Daniel Boulud before dedicating himself to diving deep into the world of spices.He has also collaborated with many incredible chefs like Eric Ripert and Apollonia Poilâne and is a bestselling cookbook author with three books and a fourth on the way - A Middle Eastern Pantry. In this conversation, Lior Lev Sercarz discusses the importance of using high-quality spices not only for taste, but for better profits at restaurants. Lior’s approach to creating spice blends is considered a work of art, as he can meld flavors, colors, aromas, textures, and mouthfeel to create unique and timeless spice blends. Lior also goes into detail about founding the Galilee Culinary Institute (GCI), which is set to open in May 2024 in Israel. The campus will include a restaurant, a wine bar, a coffee shop, a beer brewery, a chocolate lab, auditoriums, and classes. The program is designed to prepare students for various careers, such as working in a restaurant, opening their own, working in a lab for a food manufacturer, becoming a food stylist or food writer. Where to find Lior Lev Sercarz: LinkedInInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(3:50) Lior’s background(8:09) Challenges with sourcing spices(11:34) Common misconceptions for spices(14:17) Why high quality spices lead to better profits(16:21) Lior’s blending process(20:01) How spice collaborations start(23:07) The most common spice blends(26:51) Why Urfa Chili is addictive(27:58) The future of the spice market in America(33:19) What is the Galilee Culinary Institute?(40:28) Do spices help kids open up to more food?(42:28) Working with Olivier Rœllinger(46:24) Why is it called La Boîte?

#7. Dan Simons details how he built a sustainable restaurant group, what conscious capitalism looks like, and why supporting your team's mental health leads to better profits.  He shares his philosophy of "through the eyes of the farmer" which guides Founding Farmers decision-making process.  And talks about the challenges of balancing the big picture of climate change and sustainability with the day-to-day operations of a business.  Plus, discusses how his company not only focuses on nurturing the earth and the land but also on mental health resources, coaching classes, and more for their teams. Where to find Dan Simons: LinkedInInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(3:52) What is Founding Farmers?(6:14) Founding Farmers Partnerships(8:33) What does farm-to-table mean?(11:14) Sustainability through the eyes of a farmer(16:00) Building horizontal growth(20:50) On coaching, leadership and empowerment(26:36) Why you should be a mental health advocate(32:32) De-stigmatizing mental health challenges in the workplace(38:31) How Dan is helping other business prioritize mental health(41:09) How to live a life of no regrets(48:02) Who inspires Dan today?

#6. This episode of The meez Podcast provides a glimpse into the life and relationship of one of the most prominent chefs in the food industry, the late Chef Floyd Cardoz, and the woman behind him, Barkha Cardoz, founder of Cardoz Legacy. The conversation showcases their love for food, family, and each other. Barkha and Josh discuss how she and Floyd worked together to achieve a work life balance and recognized the importance of being present with their family. Floyd was a quiet person at home, but they would still discuss things when he needed an outsider's perspective. She also talks about the importance of Floyd's ability to balance spices and flavors with respecting the vegetables in his cooking.The discussion also centers around her launch of FC Masala. In 2021, Barkha launched a line of masala blends that she and Floyd had been working on together for Burlap & Barrel. With flavors such as Garam, Goan, and Kashmir, these incredible masalas are made with high-quality, freshly ground spices to honor Floyd's passion for using freshly ground spices in his own cooking. FC Masala has grown into several other initiatives that Barkha is now launching, carrying on Chef Floyd's name while building a brand of her own.Where to find Barkha Cardoz: InstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(3:11) Early life in the United States(8:35) Reconnected with Floyd in NYC(14:12) Cooking at home and finding work/life balance(22:59) The future of Indian food in the U.S.(30:40) What is a masala?(33:06) The beginnings of FC masala(38:36) Partnering with Burlap & Barrel(42:40) Testing out masala flavors(50:14) The FC masala recipe contest(54:24) Creating a cookbook(57:43) The Cardoz Legacy scholarship(1:01:30) What’s next for Barkha

#5. In this episode of The meez Podcast, host Josh Sharkey interviews Tim Ma, an accomplished chef, entrepreneur, and philanthropist.Washington D.C. based chef Tim Ma is the founder and CEO of Lucky Danger, the Culinary Director of Laoban Dumplings, co-founder of the nonprofit Chefs Stopping AAPI Hate, and a culinary consultant for several major projects across the US. In this episode, Tim talks about his non-traditional path to cooking, his experiences scaling restaurants, what it was like cooking for the Vice President, and how his family's heirlooms ended up being featured in an exhibit at the Smithsonian American History Museum. Plus, the challenge of systemizing Chinese cooking, which is known for its artistry and complexity. Throughout the episode, Tim shares his passion for food and how his non-profit, Chefs Stopping AAPI Hate, has continued to raise funds not just for the Asian American community, but in response to all allies in need.  Get involved and discover events in your area at www.chefsstoppingaapihate.com/.Where to find Tim Ma: LinkedInInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(3:03) Tim Ma’s background(4:29) Opening a sandwich shop(7:40) Cooking for the Vice President(10:12) Tim’s Smithsonian Exhibit (15:54) Being Chinese in Arkansas (18:39) Tim’s Early Business Lessons(22:22) How Tim maintains consistency(25:15) How to operationalize American Chinese food(28:59) What is American-Chinese Food?(33:08) Is iterating ever done?(36:17) Why Tim loves to open new concepts and restaurants(38:45) What it’s like starting a CPG business(48:14) What inspired Chefs Stopping AAPI Hate?(53:48) Helping people chase dreams(55:50) Tim’s biggest influences

#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

#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

#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

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.