The meez Podcast

#28. In this episode, we are joined by Dan Latham, an exceptional chef, charcuterie expert, and advocate for sustainable agriculture and animal welfare. Dan is not only a crucial part of Meez's origin story but also the founder of Culinary Guide Shop, a consulting firm aiding restaurants across the Southern region.Dan's culinary journey took root in the kitchens of New York City, where he honed his skills under the mentorship of Mario Batali at Po. Later, he ventured into running Mario's salumi shop, known as Studio L'Agusto, nestled within the charming confines of Italian Wine Merchants in Union Square. It was here that Dan and our CEO, Josh Sharkey, first crossed paths, planting the seeds for meez's inception.Dan's trajectory eventually led him back to his hometown of Oxford, Mississippi, where he embarked on his journey as a restaurateur and consultant. His remarkable achievements include James Beard award nominations and the esteemed title of Gourmet Mag's Best Restaurant in the South. Today, Dan is committed to assisting Southern restaurants in crafting sustainable, profitable menus while streamlining their operations.In our engaging conversation, Dan and Josh Sharkey delve into the prevalent challenges faced by the restaurant industry, the intricacies of sustainable sourcing, and shed light on the current state of agriculture in the United States. Dan also generously shares his expertise on crafting exquisite salumi and passion for fly fishing.Where to find Dan Latham: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(03:21) Dan's start in the metal business and his transition into food(05:10) Dan's transition into culinary school (06:05) Dan's experience with The Food Network(07:18) Dan and Mario's meeting leading to Dan's long relationship with Batali(08:38) Dan's expertise in salami(16:45) The difference in curing salts(20:50) Dan's favorite salami cuts(25:12) How the book, The Dorito Effect, inspired Latham(28:00) Producers doing it well on an industrial scale(32:43) Animal husbandry and sustainable farming(44:48) Regenerative farming(48:33) Dan's philosophy in restaurant consulting(50:29) Common struggles restaurants are facing(52:11) Fly fishing

#27. In this episode, we are joined by Kerry Diamond, a remarkable individual with a lifelong passion for journalism and amplifying the voices of women in the food industry. From her humble beginnings in third-grade journalism, Kerry has evolved into an influential figure in the food media landscape.As the founder and Editor-In-Chief of Cherry Bombe, Kerry has transformed her vision into a dynamic reality. Initially, Cherry Bombe was a print-only magazine, dedicated to shedding light on the often overlooked contributions of women in food. Over the years, it has grown into a multifaceted platform encompassing events, conferences, podcasts, cookbooks, and a robust social media presence.Kerry has had a diverse and intriguing career path. She began her journey at Spin Magazine and interned alongside the renowned punk rock journalist, Legs McNeil. Later on, she delved into the world of fashion journalism, working with publications like Harper's Bazaar and Lancome. She went on to open a restaurant cafe in Brooklyn, which ultimately fueled her mission to bridge the gender disparity in food industry narratives.In this conversation, Kerry and Josh Sharkey delve into the nuances of brand building, the pivotal advice she received from Danny Meyer, and the exciting future of Cherry Bombe. Where to find Kerry Diamond: InstagramLinkedInThreadsWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(05:17) The beginning of Kerry's Journalism career (07:00) How Kerry came to work for Legs McNeil(12:10) The impact of the Punk Rock scene on Cherry Bombe(14:19) The story of how Cherry Bombe began(18:11) The impact Lucky Peach had on Cherry Bombe's beginnings(15:48) The goals of All in the Industry Podcast(22:52) How Cherry Bome's Mission has evolved(25:24) Current issues women still face in the restaurant industry(25:43) How Shari collaborated with chefs around the world(31:11) Danny Meyer's words of advice to Kerry(35:05)James Beard Awards and Pellegrino 50 Best(31:29) Cherry Bombe's focus on fundraising(35:05) Jubilee conference(41:35) White space in the community(45:03) meez elevator pitch(46:53) Cherry Bombe podcasts(55:51) Nuances of brand building(58:40) The future of Cherry Bombe

#26. Shari Bayer began her career in restaurants and gained experience at places like Charlie Trotter's. She later ventured into the world of public relations, establishing her own agency Bayer PR agency in 2003. Shari launched her podcast, "All in the Industry," by Heritage Radio Network in 2014 as a platform to spotlight behind-the-scenes talent in the hospitality industry. With 350 episodes and counting, her podcast features interviews with renowned chefs and professionals, providing a platform for them to share their experiences, stories, and advice.This week's episode touches on the role of PR in the restaurant industry, debunking misconceptions and shedding light on the value of having a strategic publicist. Shari emphasizes that PR is about building relationships and effectively telling a story that resonates with the media and the audience. Shari also discusses her book  Chefwise, which captures life lessons, tips, and clips from 117 of the best chefs from around the world.Where to find Shari Bayer: InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:02) Shari’s restaurant background(4:38) How Shari got into PR(6:10) Restaurant PR and how it works(10:41) PR for restaurants that aren’t new(13:21) Social media’s impact on PR(15:48) The goals of All in the Industry Podcast(20:27) Memorable conversations on All in the Industry(22:43) What is Chefwise?(25:43) How Shari collaborated with chefs around the world(33:18) Who should ready Chefwise?(35:05)James Beard Awards and Pellegrino 50 Best(38:35) How to join La Dame de Escoffier(41:28) The joy of solo dining

#25. In this episode, we're joined by Matt Conway, the charismatic owner, operator, and sommelier of the renowned Tippling House nestled in the heart of Charleston, South Carolina. Alongside his delightful partner-in-crime, Carissa Hernandez, Matt has created a haven for those who appreciate the finer aspects of life's libations.Under the wing of the late Chef Gray Kunz, Matt honed his craft at Café Gray in the Time Warner Center from 2004 to 2007. This eventually led him to to Restaurant Marc Forgione, where he wore multiple hats – GM, beverage director, and eventually a partner. Matt has collaborated with the world-famous cellers at Taillevent in Paris and has been bestowed the honor of being among Zagat's "30 Under 30" and a Star Chefs recognized "Rising Star Sommelier."Matthew's journey is one marked by consistent acclaim and notable presence at some of the most distinguished wine events. His finely tuned palate and comprehensive knowledge have made him a sought-after sommelier at premier gatherings like La Paulée and La Fête du Champagne. Today, Matthew Conway's legacy shines brightly as a partner at La Tablée. This establishment stands as a testament to his commitment and expertise, with a special focus on the captivating allure of the Northern Rhône Valley.Where to find Matt Conway: InstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:26) How Matt became a sommelier(7:13) Working with Josh at Cafe Grey(11:10) Building relationships with producers(14:51) What makes a great sommelier(21:04) Empathy and inclusion when choosing wine(25:19) What’s in the future for sommeliers?(31:31) Essential skills for a successful sommelier(33:13) Working at Restaurant Marc Forgione(35:19) Why Matt moved to Charleston(38:46) Building a company culture with work/life balance(44:06) Could Matt be successful with Tippling House in NYC?(49:16) New York life versus Charleston life

#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