The meez Podcast

#24. As co-founder and culinary director of High Street Hospitality Group, Chef Eli Kulp has left an indelible mark on the culinary world.  Originally from Philly, Eli's culinary journey took him to New York, where he honed his skills at renowned spots like Del Posto and the Major Food Group. His achievements include a James Beard Award nomination and being named Food and Wine's Best New Chef. Notably, he's been hailed as Chef of the Year by both Eater and Philadelphia Enquirer, showcasing his remarkable leadership.However, Eli's path was marred by a tragic incident in 2015—an Amtrak accident that left him paralyzed. Despite the immense challenges, Eli's resilience shone through. He not only recovered but thrived, becoming the host of The CHEF Radio and Delicious City Philly Podcasts and maintaining a pivotal role in his award-winning restaurant group.Eli's story is a testament to the power of the human spirit in overcoming adversity. His experiences highlight the importance of gratitude and perspective. As Eli wisely advises, we needn't wait for tragedy to strike to embrace these values.Where to find Eli Kulp: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(1:59) Eli’s background and when he started cooking(13:27) Innovation versus sustainability in the Kitchen(17:00) Building Confidence and cooking in the early 2000s(21:10) Motivation and the challenges new chefs face today(26:01) Keeping talent, community and building a work culture(33:50) Eli’s accident and how it changed his life as a chef(46:01) Dealing with trauma and mental health struggles(52:35) Action as a cure for anxiety and depression(58:41) Ikigai, gratitude, and discovering purpose again(1:16:08) Finding a community with CHEF Radio

#23. In this episode of The meez Podcast, we’re joined by special guest Chef John Adler, the Senior Vice President of Culinary and Physical Products at Blue Apron. John's culinary journey started in some of the world's finest kitchens, including working for chefs like Thomas Keller at Per Se and Chef Dan Barber at Blue Hill at Stone Barns. He also spent time at Michelin-starred restaurants across Spain and England before becoming the chef at the beloved Franny's in Brooklyn.During the episode, John discusses what it was like to transition from the restaurant world to a large-scale institution like Blue Apron. He delves into the unique camaraderie and intimate connections formed in restaurant kitchens and how that differs from the corporate environment. John also shares how Blue Apron values customer feedback and constantly improves their recipes based on customer input. From recipe ratings to customer interviews, Blue Apron seeks to understand their customers' needs and preferences to create meaningful and delicious meals for homes across America.Join host Josh and John in this insightful and heartwarming episode as they discuss the art of culinary innovation, the impact of recipes on people's lives, and the power of food to bring people together.Where to find John Adler: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:19) John’s background(5:59) How Josh and John first met(7:57) Restaurant vs. Corporate environment(13:09) How Blue Apron gets customer feedback(17:59) Recipe R&D at Blue Apron(23:18) Helping Home Cooks with the Basics(26:50) What is the goal of Blue Apron?(34:00) What skillsets translate from hospitality to technology? (35:25) The importance of the entire guest experience(40:10) Soft skills in management(46:10) Why John loves to cook(51:29) The legacy and impact of food

#22. Ethan Frisch and Ori Zohar are the co-founders of Burlap & Barrel, a spice company and public benefit corporation with a mission is to end inequality and exploitation in food systems that disenfranchise skilled farmers. Burlap & Barrel works directly with small farmers around the world, sourcing only single origin spices. Their focus is not just on procuring the spices but also on helping the farmers incorporate sustainable practices to ensure their businesses are economically viable.The results have been outstanding, as Burlap & Barrel has been able to sustainably procure some of the most incredible spices directly from the farmers' harvest to our kitchen. The founders share their journey of starting the company and the story behind their first spice discovery – wild cumin from Afghanistan.Throughout the episode, Ethan and Ori discuss their sourcing process and the relationships they build with visionary farmers who prioritize flavor and sustainability over high yields. They emphasize the importance of visiting the farmers in person to develop a genuine understanding of their practices and establish trust. Burlap & Barrel's vision goes beyond just providing exceptional spices; it's about creating a positive impact on farmers' lives and preserving cultural and heritage varieties.Where to find Ethan Frisch: InstagramLinkedInWhere to find Ori Zohar: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:10) Gorilla Ice Cream(5:13) Ori’s Startup(7:52) Why Burlap & Barrel started(10:58) How Burlap & Barrel finds their partners(15:32) How Burlap & Barrel validates quality(17:44) Picking a White Peppercorn partner(22:07) Burlap & Barrel Origin blends(27:10) Direct to Restaurant to Direct to Consumer(30:46) The Supply chain and commoditization of spices(32:37) What is Iru?(35:36) The spice industry in America(40:12) Domestic versus International sourcing(42:01) How climate change effects sourcing(48:08) Burlap & Barrel on Shark Tank(55:34) Working with Floyd and Barkha Cardoz

#21. Chef Markus Glocker started honing his skills and passion for cooking at his family’s hotel in Austria. After pursuing his culinary education, Markus spent several years working for renowned chefs Eckart Witzigmann, Gordon Ramsey, and Charlie Trotter in Vienna, Berlin, London and the U.S. Markus most recently opened Koloman, which brilliantly fuses Austrian cuisine with French elegance, creating a truly unique and unforgettable dining experience.During this episode, Markus discusses the challenge of crafting a menu that appeals to a diverse audience while still showcasing the distinct flavors and techniques of his culinary philosophy on consistency. Chef Markus shares his perspective on balancing innovation with profitability, recounting iconic dishes with high food costs and the decisions involved in introducing new creations while keeping beloved signature dishes intact.The episode also delves into the intricacies of restaurant management. Chef Markus highlights the significance of service in complementing the culinary experience, emphasizing the need for a well-functioning front-of-house team to enhance the overall guest experience. Plus, the challenges of finding and retaining talented cooks in the competitive culinary landscape.*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 Markus Glocker: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:19) Markus’ background(5:18) The vision behind Koloman(12:06) How Markus develops menus(15:16) Building a culture of consistency(19:31) Finding the right people(22:11) Why opportunities means to Markus(28:05) How often does Markus reevaluate dishes?(31:22) How important is an iconic dish?(35:10) Collaborating with your team(38:19) What will never be on Markus’ menu?(40:06) Pumpkin seed oil and vinegars(41:55) The story of tafelspitz(43:06) How have Markus’ mentors influenced his cooking?(45:49) Markus’ music mentality(49:03) Why is Markus a chef?

#20. Dan Giusti is the founder of Brigaid, an organization dedicated to revolutionizing institutional food service in places like public schools and prisons. Before shifting his focus to improving food systems in these institutions, Dan was the Chef de Cuisine at NOMA, one of the world’s top-rated restaurants. During the episode, Dan highlights the importance of self-awareness, humility, and recognizing one's strengths and limitations as a leader. He also discusses the significance of being comfortable with oneself and having the courage to start something new, as Dan did with Brigaid. Dan reflects on the physical and emotional aspects of his work, highlighting the significant contrasts between being a chef in a restaurant kitchen and an entrepreneur overseeing chefs in various organizations nationwide.While the physical aspects of the job are vastly different, Dan emphasizes that the mindset remains similar. He believes in the importance of approaching every task with the mindset of striving for excellence, regardless of the context. Drawing from his experience at NOMA, Dan stresses that there should be no limit to the effort and thought put into preparing food, even in school kitchens. He encourages chefs to bring the same level of passion and dedication to every aspect of their work, no matter the circumstances.Where to find Dan Giusti: InstagramLinkedInFacebookWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:18) Dan’s background(8:28) How Dan ended up at NOMA(11:36) Comparison is the enemy of joy(12:46) Dan’s leadership superpowers(15:31) Why staying humble is important(17:41) Restaurant vs school kitchens(25:40) Why does Dan cook?(28:56) External gratification and reviews(35:33) Dan’s first experience at a school(38:13) How Brigaid works with schools today(40:52) What is the National School Lunch Program?(43:14) Nutrition guidelines at school(48:24) How Brigaid preps meals during the week(51:18) What does the future of Brigaid look like?(53:45) Why more chefs should work in schools

#19. With a successful 30-year career in the culinary world, Franklin Becker is not only a talented  and award-winning chef, but also an inspiring leader and kind-hearted individual.Currently, Franklin is the founder of F. Becker Hospitality, which includes several thriving restaurants such as the Press Club and Oliva Tapas.  Beyond his culinary achievements, Franklin is the culinary chair for Autism Speaks Celebrity Chef Gala, an event that supports autism. In this podcast episode, Franklin discusses his remarkable ability to cultivate talented kitchen teams and create new businesses. Franklin's approach is focused on building leaders rather than managers, fostering a sense of ownership and empowerment among his team members.Throughout the conversation, Josh highlights Franklin's kindness and willingness to help others, which has been a defining trait throughout his career. They touch on the importance of community and how Franklin actively brings people together, both within his organization and the wider culinary industry.Where to find Franklin Becker: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(3:50) How Franklin got into cooking(6:44) Why Franklin is a chef(8:13) What is Franklin’s superpower?(12:19) How Franklin empowers his team(16:35) How having a child with autism shaped Franklin’s leadership style(21:13) Finding inspiration from all people(27:02) Shaping the talents of future generations(30:08) Learning to give up control as a leader(32:10) Leaders versus managers(39:07) The biggest life lessons Franklin’s learned over the years(45:06) Franklin’s vision for his businesses(47:50) The inspiration behind Press Club

#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