The meez Podcast

#42. In this episode, our listeners are in for a treat as we host a special guest on the show. Introducing Jimmy Kunz, the son of the late, great, world-renowned Chef Gray Kunz. For those deeply rooted in the culinary world, Gray's influence is immeasurable, and he has been a significant mentor to many, including our host, Josh Sharkey.Jimmy has successfully built a remarkable business around one of the world's most coveted ingredients – truffles.Jimmy began making truffle butter as a holiday gift for friends and family before he was inspired to take his passion to the next level by officially becoming The Truffleist. Like a modern-day version of the street cart vendors who walked a young New York City, Jimmy started hand-delivering the product to his early customers, personally navigating the City streets by Vespa. Since launching the company with that flagship truffle butter in 2013, The Truffleist now offers a growing selection of distinct truffle products and hosts a wildly successful seasonal market: Cheesesteaks by The Truffleist. The Truffleist products are available at pop-up markets, specialty shops, online, and up and down the East Coast on the shelves of Whole Foods. They are also honored to be featured in the dishes of some of New York’s most visionary andcelebrated chefs.This season, the podcast delves into a theme close to the host's heart – the impact chefs and hospitality professionals have on their children. As a father of two, our host is intrigued by the dynamics of children entering the hospitality world. Jimmy shares his unique perspective of growing up with a culinary legend as a father.In this episode, listeners will explore the intricacies of Jimmy's business, The Truffleist, and delve into his innovative cheesesteak concept. The conversation is sprinkled with anecdotes about Chef Kunz, including a surprise from Lespinasse that promises to captivate – watch the video to discover the details!Where to find Jimmy Kunz: InstagramLinkedInWhere to find The Truffleist:WebsiteInstagramLinkedInFacebookWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe UploadsIn this episode, we cover:(03:29) What it was like growing up with Chef Gray Kunz as Jimmy's dad(07:39) Chef Kunz's high standard of cleanliness and how it translated to his home(14:23) How The Truffleist Started(22:58) Other Truffleist products and the importance of sourcing high quality ingredients(26:13) Sourcing mushrooms for a CPG company(28:41) The controversy behind truffle oil(33:35) Holiday markets and truffle cheesesteaks(41:28) The Truffleist in airports(44:41) How Chef Kunz's idea of excellence has shaped Jimmy's idea of excellence in his company(46:18) Digitizing Lespinasse Menu Repertoire Volume 1 and 2

#41. Welcome to the first episode of season two of The meez Podcast! We are excited to introduce our first guest, JJ Johnson. JJ  is a James Beard Award-winning chef, TV Personality, and Author best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. He has been featured on multiple television shows, and has his television show called 'Just Eats with Chef JJ’ on CLEO TV. Chef JJ's cookbook with Danica Novgorodof, "The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table," was listed as one of New York Times Best Cookbooks in 2023. Chef JJ’s signature cooking style combines culturally relevant ingredients and classical techniques with a global point of view.At FIELDTRIP, his made-to-order rice bowl shop that debuted in 2019, Chef JJhighlights rice as a hero ingredient and showcases it in recipes sourced from around theworld. As one of the only fast-casual restaurants on Esquire’s “America’s Best NewRestaurants” list in 2020, FIELDTRIP utilizes sustainable ingredients and ethicallysourced vegetables and proteins, creating a flavorful and diverse dining experience.The brand’s motto, "Rice is Culture,” was born out of Chef JJ’s belief that rice is theuniversal ingredient that connects us all and can be found at the center of the table inalmost every community.In this episode, JJ and CEO of meez, Josh Sharkey, talk a lot about the restaurant, the story behind the dishes, different kinds of rice, and how JJ is overcoming some of the challenges of scaling FieldTrip to multiple locations. They also discuss how becoming a parent can make you a better leader, and thinking about how Josh and JJ's kids getting into the food business makes them feel. We hope you enjoy the show!  Where to find JJ Johnson: WebsiteInstagramLinkedInFacebookTwitterWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**: Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe UploadsIn this episode, we cover:(03:30) Puerto Rican ingredients and the headache to try and order them in the states(04:52) All about FieldTrip(07:10) The varieties of rice featured on the menu(07:59) JJ's goal of identifying rice farmers(09:42) The beauty of a simple menu(11:50) The ins and outs of properly cooking rice(17:35) Lessons learned from scaling FieldTrip(22:03) How FieldTrip is about empowering its employees(31:04) How parenting influences leadership(40:12) Crunchy rice in different cultures(44:26) What five years from now looks like for JJ(45:51) Auditing personal growth

You’re only as good as your tools, every chef knows that. But what happens when the tool you need hasn’t been created yet?Today we are sharing Josh Kopel's conversation with Joshua Sharkey of meez, a former chef who sought to build the solution to his own problem. In this conversation Josh and Josh discuss the challenges facing the modern chef and what it took to create the Culinary Operation System for the chef of the future.Where to find Josh Kopel: LinkedInInstagramFull Comp PodcastWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:Josh's background as a chef the differences between running someone else's business and running your ownWhy Josh chose to create technology for recipesConfidence when building a company or running a businessHow Josh works on building an effective tool, while using it consistently and in a compliant way?How to inspire someone to do something newHow Josh's beliefs behind what makes a chef changed after transitioning into techLessons that Josh continues to keep in mind when running meezWords of encouragement or advice

We are delighted to present an episode from The Chef Radio Podcast hosted by Eli Kulp, where our CEO, Josh Sharkey, was featured as a guest. Stay tuned for the upcoming Season 2 of The meez Podcast scheduled to premiere in January 2024!"Josh Sharkey trained under some incredible, generational chef talent, like David Bouley, like Indian super star chef, Floyd Cardoz, and the Great Gray Kunz, and in doing so, he built up his repertoire and his résumé, so no matter what he did, he would be successful. But after working for these industry titans, he found himself on a new mission. It was after he lost an important notebook that was chock-full of recipes and techniques that he had been taught over the years that he came up with the idea of developing software where no recipe, no technique, or learned knowledge will ever go missing again because someone lost their notebook.Where to find Eli Kulp: WebsitePersonal InstagramChef Radio InstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:After Josh's father passed when he was just a teenager, he began cooking for his familyTraining as a chef in Oslo with Chef Terje Ness at OroEating donkey in Piedmont Working with Chef Floyd Cardoz at Tabla and why it was a dream kitchenCooking with headlamps during the NYC blackout of 2003Working with Chef David Bouley at the restaurant's heightWhy working in Café Gray, with Chef Gray Kunz, was so instrumental in Josh's upbringingThe perfection that is the Kunz spoonJosh’s first foray into entrepreneurship with Bark HotdogsNo matter how good your product is, you have to be able to tell a story with your foodThe moment he came up with the concept of his recipe company, MEEZWhy MEEZ is an incredibly powerful tool for kitchensHow they painstakingly converted product yields into the softwareThe ease of training your teams when using MEEZWhy building MEEZ has given him more fulfillment than his career in the kitchenA huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from."

#40. As we close out season one, The meez Podcast welcomes Chef David Santos. Growing up as a first generation Portuguese American, Dave was immersed in every aspect of food since a young age. He started his culinary career as a 2001 graduate of Johnson & Wales University. He then traveled throughout Europe and South America, soaking up the culinary heritage of the visited countries and their cuisines rooted in peak quality seasonal ingredients. Santos later worked at acclaimed restaurants like Per Se and Bouley (where he met meez CEO, Josh Sharkey) as well as Nicholas and The Ryland Inn. By launching Um Segredo, a series of supper clubs hosted at his Roosevelt Island home, Santos established his own culinary voice and quickly developed a cult following. In 2012, he opened Louro in the West Village to much acclaim.In this episode, Josh Sharkey and Dave touch on the beauty and culture of Portuguese food, the excitement of opening and running his supper club series, Um Segredo, and his new and thriving restaurant, Foxface, which recently earned 3 stars in The New York Times. Josh and Dave end the episode by discussing the controversy of food critics, Dave's YouTube channel, and what's next in the pipeline for Dave and Foxface. Where to find Dave Santos: YoutubeWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(03:26) Dave's family and food background(12:14) Portuguese cuisine's influence on other cultures(18:51) Tinned Fish(21:25) Pastéis de Nata and recreating it in the States(30:41) Foxface and its origin(39:28) Um Segredo and who should and shouldn't host professional Supper Clubs(46:33) Lessons learned from cooking that influence Dave today(22:03) How bad experiences can teach you the greatest lessons(1:05:16) Food critics and their place in the culinary industry

#39. We had the privilege of entering the world of a true craftsman: Geoff Feder of Feder Knives. Based in Peekskill, New York, Geoff's journey from sculptor to cook to bladesmith is a story of artistry and passion.Geoff began his career as a sculptor and woodworker.  He went to culinary school and  started working for Charlie Palmer as a project manager, sculptor, and chef. He soon met Tony Aiazzi, and together they created Feder Knives.In this episode, host Josh Sharkey and Geoff get into the nuances of knife making, from the forging to the hardening of steel, while also exploring Geoff's voice in the podcast world. With two successful shows, Knife Talk and The Full Blast, Geoff shares his insights on the artist's journey, discussing the importance of passion, the drive behind creativity, and the pursuit of fulfillment.The conversation with Geoff was not just about knife making; it was about the essence of being an artist and the entrepreneurial spirit that is driven by compulsion rather than choice. Geoff's opinions on artistry and the need for purpose and validation resonate with anyone who has felt the irresistible pull of their craft.Where to find Geoff Feder: LinkedInWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:30) Geoff's upbringing as a winemaker's son(03:50) Why Geoff decided to go to culinary school(04:25) Working for Charlie Palmer and creating an un-stealable table(08:40) Geoff's transition into blacksmithing and bladesmithing(11:03) Basic composition of a knife(12:42) What makes a really good knife(19:37) The two main styles of knife making(22:03) The intricacies of Damascus(26:20) Handcrafted vs. commoditized knife making(29:47) Knife making and problem solving(33:50) More about Geoff's two podcasts(37:36) Artists and gaining validation(38:58) Artistry and compulsion

#38. Few stories are as compelling as that of Chef Joey Sergentakis . After a decade abroad, Joey has returned to the U.S., bringing with him a wealth of international experience from some of the most prestigious kitchens around the globe.As the corporate executive chef for CE LA VI, he led restaurants in Hong Kong, Singapore, Sri Lanka, Kuala Lumpur, Shanghai, Taipei, Tokyo, and Dubai. Before this venture, Joey honed his skills with the SWIRE Group and under the tutelage of Chef Gray Kunz in Hong Kong, leaving an indelible mark on the dining scene. His time with Philippe Rochat in Switzerland and at Restaurant Daniel with Chef Daniel Boulud in New York only further solidified his exceptional pedigree.Now, back in his home state of New Jersey, Joey is making waves with his new ventures, Boschetto and Allendale Social, where he's taking a fresh turn towards casual Italian cuisine—a stark contrast to his previous focus on Southeast Asian flavors.In a recent conversation, we delved into reminiscences about the past, the profound influence of Chef Gray, and the exciting direction of Joey's culinary artistry. It's a testament to the dynamic and ever-evolving nature of the culinary world, and a reminder of how shared experiences, even from afar, can shape a chef's unique path.Where to find Joey Sergentakis: LinkedInFacebookInstagramWhere to find host Josh Sharkey:InstagramLinkedIn*Special Shoutout to Warung Rie Rie mentioned by Josh Sharkey in this episode.In this episode, we cover:(02:41) Background on Joey Sergentakis(08:59) Joey's experience moving out of the U.S.(09:40) Joey's inspiration for being a chef(15:45) Differences and similarities between kitchens in the U.S. and kitchens across the world(17:33) Cafe Gray Deluxe(21:45) Mr. and Mrs. Fox(24:07) Joey's experience in Singapore and CE LA VI(38:24) Boschetto and Allendale Social(49:59) Working with Gray Kunz and Joey and Josh's biggest takeaways

#37. Tommy Gordon, the General Manager of the Great Lakes Central Division at Gordon Food Service (GFS), is a key figure in the largest and oldest division of the company. GFS, the largest privately owned wholesale food service distributor in North America, boasts over 20,000 employees and an annual revenue exceeding 16 billion dollars. With a rich history spanning 125 years since its founding in 1897, GFS is now managed by over five generations of families.Tommy formerly served as the North American Director of  Digital Products and Services at GFS. Tommy's new role is responsible for overseeing operations in the Great Lakes Central Division, which plays a pivotal role in GFS's extensive network. The company serves over 115,000 customers with a remarkable 19,000 deliveries on any given day. GFS also maintains 175 storefronts across the country, providing easy access for customers to purchase their products directly.In this episode of The meez Podcast, Tommy delves into GFS's unique approach, discussing the company's strategy, perspective on technology, and its ability to operate and innovate with agility despite its size. One notable aspect of GFS that stands out is its unwavering focus on the customer, a culture that has been cultivated over the years. The company's obsession with prioritizing customers above all else has not only led to business success but has also fostered a positive and loyal team culture among its workforce.Where to find Tommy Gordon: LinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:18) Tommy Gordon's background(05:52) Tommy's start in non-profits(07:37) Gordon Food Service's start(14:09) War Room Mentality(17:05) The culture at GFS(23:13) GFS customer diversity(25:44) Serving commercial vs. non commercial customers(27:11) GFS storefronts(32:59) How GFS thinks about competition(47:48) GFS Partnerships(56:15) Final thoughts from Tommy

#36.  Have you ever wondered who is behind all of the new and exciting flavors at Shake Shack? Meet John Karangis, Executive Chef and VP of Culinary Innovation, leading R&D, menu development, and chef collaborations for the brand. John's culinary journey kicked off in the nineties at Union Square Cafe, winding through Paris and San Francisco, before settling back in New York City at Gramercy Tavern. A detour into the corporate kitchen of Goldman Sachs honed his skills in delivering top-notch restaurant-style food in unconventional settings. Prior to Shake Shack, John spent seven years at the helm of Danny Meyer's Union Square Events, fine-tuning his ability to execute high-quality food on a large scale.In this episode, join CEO Josh Sharkey and John as they discuss the intricacies of R&D and innovation at Shake Shack. Discover the secrets behind producing restaurant-quality fare on a grand scale, and get a glimpse into John's passion for endurance training.Where to find John Karangis: InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:11) John's culinary background(06:48) Endurance training(13:12) How endurance training relates to working as a chef(17:41) R&D for Shake Shack(25:07) R&D Customer feedback (29:36) Shake Shake chef collaborations(33:50) When dishes don't make it past testing(42:36) Union Square Events and producing food at a large scale(46:31) How to create high quality food at a large scale(54:36) Working with Delta and seasoning food at high elevation(57:18) Advice on how to start on a fitness journey

#35.  Meet Ron Parker, the visionary founder of Hospitality Multiple (HMx), a cutting-edge company designed specifically for the hospitality industry. Ron is not only the mastermind behind HMx but also the Chief Operating Officer of the Jose Andres Group, overseeing operations ranging from prestigious 2-Michelin starred restaurants to groundbreaking small plates establishments and bustling fast-casual eateries and food halls.In this engaging conversation with meez CEO Josh Sharkey, Ron delves into the fascinating intersection of culinary artistry and entrepreneurship. They discuss why chefs often make exceptional entrepreneurs and gain valuable insights as Ron shares his wealth of experience.Ron and Josh go into the innovative details of HMx, a platform crafted to assist hospitality owners in raising funds, forging crucial business connections, vetting industry resources, and securing mentorship. Ron also talks about his history with the culinary industry and touches on his past roles as CEO of Related Restaurant Group, Chief Operating Officer for Danny Meyer’s Union Square Hospitality Group, and Director of Operations for Restaurant Associate’s Sports & Entertainment division.Where to find Ron Parker: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:42) Ron's hospitality background(05:43) How Ron fell in love with cooking(07:17) How being a cook has influenced Ron's work today(10:50) The things Ron has learned from opening multiple restaurants(15:04) Ron's goal of maintaining human connection in hospitality(18:16) Ron's experience with USHG and Related Hospitality(29:59) HMx's goal to help chefs understand best practices(33:06) HMx 101(39:49) HMx's mentor program(43:04) How to get involved in HMx(50:30) Jose Andres Group and what Ron is most excited for