Afleveringen
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#65. In this episode of The meez Podcast, host Josh Sharkey catches up with old friends who are also amazing chefs and restaurateurs. The guests are Jess Maher and Todd Duplechan, a dynamic duo Josh has known for nearly two decades. Their paths first crossed while working together at Bouley and Danube in New York City, and they've remained close ever since.
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Listeners will hear them reminisce about their time at renowned restaurants like Bouley, Danube, Gray Kunz’s establishments, and Tabla with Floyd Cardoz. They dive into Jess and Todd's journey to Austin, where they opened their celebrated restaurant, Lenoir. The conversation covers the evolution of the Austin dining scene, the operation of their restaurant, and the challenges and rewards of running a business as a married couple with children.
Josh, Jess, and Todd also touch on their future ventures and how they've adapted to changes in the industry over the years. This episode is filled with insights, laughter, and the warmth of reconnecting with good friends. If you're ever in Austin, a visit to Lenoir is highly recommended—it's truly amazing.
Tune in for an engaging episode that highlights the intersection of friendship, food, and the dynamic world of the restaurant industry.
Where to find Todd Duplechan:Where to find Jess Maher:
LinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(02:43): Reminiscing all the Austin guests on The meez Podcast
(04:27): How Jess and Todd met & family meals
(17:29): The backstory of Lenoir
(25:57): What makes an Austin diner different than a NYC diner
(28:42): How Jess & Todd describe the food at Lenoir
(37:05): Lenoir's CSR program
(48:02): What it's like working together as a couple
(53:36): When to introduce work to kids
(58:25): Being a mom and a business owner
(1:02:43): Other upcoming projects -
#64. In this episode of the meez Podcast, host Josh Sharkey welcomes Ellen Yin, the esteemed founder and co-owner of High Street Hospitality Group. Ellen has garnered acclaim for her work, including being honored with the Outstanding Restaurateur Award by the James Beard Foundation. She also serves on the board of Open Table (among many other boards) and is the co-chair of the Sisterly Love Coalition, an organization dedicated to empowering women in the Philadelphia hospitality industry.
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Josh and Ellen dive into her decades of experience running High Street Hospitality Group, discussing the challenges and successes she has encountered along the way. Despite not being a chef herself, Ellen has a clear vision for her business and has successfully collaborated with numerous talented chefs. The conversation explores how Ellen balances the creative vision of her chefs with her business objectives, offering valuable insights into her hiring process and leadership style.
Tune in for an engaging discussion filled with industry wisdom, stories of resilience, and Ellen's inspiring journey in the world of hospitality.
Where to find Ellen Yin:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:11): Ellen's thoughts on awards
(04:44): High Street Hospitality's new growth
(07:24): How Ellen is adapting to opening restaurants in different cities
(10:12): Community involvement in new cities
(14:20): Pros and cons of being a restaurateur and not a chef
(26:55): How Ellen measures team growth and happiness
(32:21): The uniqueness of the Philly restaurant scene
(40:21): Today's cost of food and service charges
(46:26): Sisterly Love Collective and The Wonton Project -
Zijn er afleveringen die ontbreken?
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#63. In the latest episode of The meez Podcast, we're sitting down with Tracy and Arjav, the dynamic duo behind Birdie's, a cherished eatery in Austin, Texas. Not only are they partners in life, having met and fallen in love in the bustling New York restaurant scene, but they've also ventured into the world of business together, creating a dining experience that's both successful and beloved.
Their journey began over shared Negronis and led to the opening of Birdie's, which has since become a testament to their hard work and dedication. Impressively, they managed to pay back their investors within just 7 to 9 months of opening, a feat that speaks volumes about their commitment and the restaurant's instant appeal.
Tracy, recently nominated for Best Chef Texas by the James Beard Foundation, has a rich history of working in prestigious restaurants such as Del Posto and Blue Hill. Together with Arjav, who curates an exceptional wine list, they've embraced a counter service model that emphasizes simplicity without sacrificing flavor.
In this episode, the power couple shares insights into their daily menu changes, their approach to maintaining consistency, and the recipes that have become staples. They also delve into the personal side of their lives, discussing the challenges and joys of balancing parenthood with running a restaurant.
The conversation extends to the vibrant Austin food scene and the business strategies that have contributed to their long-term success. Join us for a deep dive into the story of Birdie's, where simplicity meets sophistication, and discover why this restaurant is a must-visit on your next trip to Austin.
Tracy's InstagramTracy's LinkedIn
Where to find Tracy Malecheck-Ezekiel:Where to find Arjav Ezekiel
Arjav's InstagramArjav's LinkedInWhere to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(06:16): Arjav and Tracy's background
(07:28): How and why Birdie's was created
(26:53): The couple's attempt at creating a more sustainable industry
(33:11): How raising margins will help with overall industry culture
(41:10): Separating self-worth from restaurant reviews
(46:16): How Tracy's mentors show up in her cooking
(52:28): How Tracy consistently changes the menu and maintains quality
(56:58): Arjav's opinion on wine enhancing the meal
(1:00:38): Being a parent and running a successful business -
#62. In this engaging episode of The meez Podcast, host Josh Sharkey sits down with his friend and accomplished entrepreneur, Jordan Silverman. Josh and Jordan delve into the journey that led Jordan from his role as VP of Customer Success at MarketMan to founding his innovative AI company, Starfish.
Jordan's LinkedInStarfish LinkedInStarfish InstagramStarfish TwitterStarfish TikTokStarfish Facebook
Jordan's impressive track record of going above and beyond to help others is a central theme in their discussion. Josh recounts how Jordan's willingness to share his expertise and offer support was invaluable during the early days of meez. This generosity foreshadowed Jordan's success, culminating in the launch of Starfish.
Starfish, an AI-driven platform, revolutionizes financial management by generating P&Ls with remarkable speed and precision, uncovering opportunities for margin improvement, and simplifying multi-location financial oversight. Josh and Jordan explore the impact of this technology on the restaurant industry and beyond, highlighting its potential to transform financial processes.
In a playful twist, Josh experiments with AI tools like ChatGPT and Meta AI during the conversation, creating some surprisingly impressive slogans and taglines for Starfish. This light-hearted segment underscores Jordan's enthusiasm for AI and its creative possibilities.
Join Josh and Jordan for a thought-provoking discussion about entrepreneurship, innovation, and the exciting advancements in AI that are shaping the future. Whether you're a tech enthusiast or a business professional, this episode offers valuable insights and plenty of inspiration.
Where to find Jordan Silverman:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(04:04): Jordan's start with Star TP
Relentless by Tim GroverThe Fountainhead by Ayn RandAtlas Shrugged by Ayn RandLiving with a Seal by Jesse Etzner
(07:28): How Josh and Jordan met
(14:10): What is customer success and how did Jordan start working in that field?
(18:55): Jordan's opinion on what the biggest change has been in the adoption of software for restaurant companies
(21:53): Starfish 101
(32:11): What Starfish is planning for the future
(34:36): Specific things Jordan finds exciting in AI
(40:14): Josh gives ChatGPT prompts to create slogans for Starfish
(43:22): What makes Jordan angry
Book Recomendations -
#61. In this episode of The meez Podcast, host Josh Sharkey welcomes Sam Bernstein, the founder of Table22. Table22 is a pioneering company designed to help restaurants generate incremental new revenue through subscriptions, including memberships, CPG products, and events.
Josh and Sam's paths first crossed at The Chef Conference in Philadelphia. Since then, their encounters have become frequent, most recently at the National Restaurant Association Show, where they connected at an event hosted by meez, Made In Cookware, and Fernet.
In this episode, Josh delves into Sam's entrepreneurial journey, discussing his impressive background as a Thiel Fellow and his early forays in real estate before founding Table22. Sam's passion and smart approach to supporting the restaurant industry shine through as he shares insights into the growth of Table22 and his vision for the future of restaurant revenue streams.Tune in to hear about Sam's innovative strategies, his dedication to the restaurant community, and the story behind Table22. Don’t miss this engaging conversation packed with entrepreneurial wisdom and industry insights.
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Where to find Sam Bernstein:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:41): Sam's background
(15:17): Sam's learnings from receiving a Thiel Fellowship
(22:00): How Table22 works
(47:39): Sam's interpretation of the 11 star experience for Table22 -
#60. For this week's episode, we are thrilled to welcome chef Alon Shaya. Alon is a two-time James Beard Award winner, having earned accolades for Best Chef in the South and Best New Restaurant. He's also the author of the acclaimed book "Shaya," a book that traces the evolution of a cuisine and the transformative power of cooking throughout Alon's personal life and career.
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Alon has made significant strides in the culinary world. He is the chef-partner, and founder of Pomegranate Hospitality, a venture he started with his wife, Emily. Alon is deeply involved in philanthropy. One of his notable initiatives is Rescuing Recipes, inspired by a moving story from the Holocaust Museum about a Yugoslavian Jewish family and their preserved recipe book. Alon has been recreating these recipes and sharing them across the country with Steven Fenves.
Additionally, Alon co-founded the Shaya Barnett Foundation with Donna Barnett, contributing further to his legacy of giving back. In this episode, we delve into Alon's philanthropic efforts, his innovative approach to building a supportive and sustainable company culture at Pomegranate Hospitality, and his commitment to ensuring his team has access to health insurance and a safe working environment.
Join us as we explore the fascinating journey of Chef Alon Shaya, his impactful work beyond the kitchen, and the experiences that have shaped his remarkable career.
Where to find Alon Shaya:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(03:57): Alon's experience coming from Israel to Philadelphia
(09:09): Does suffering make for an entrepreneurial spirit?
(16:26): A Cookbook's purpose in the past vs. now
(21:18): How does Alon have time for fly fishing?
(27:54): How Alon manages the culture part of his business
(39:14): How core values manifest in day-to-day business
(51:14): Shaya Barnett Foundation -
#59. Join host Josh Sharkey on this engaging episode of The meez Podcast as he sits down with Sterling Douglass, the dynamic co-founder and CEO of Chowly, a trailblazing food tech company that enhances your sales through strategic first and third-party distribution channels, alongside sophisticated advertising and marketing support.
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Sterling shares his journey from an actuary to a leading entrepreneur, revealing the challenges and triumphs of building a company.
This episode dives into the innovative concept of dynamic pricing in restaurants, drawing parallels with fluctuating airline ticket costs. Sterling offers his expert insights on how this approach could revolutionize profitability in the food industry.
Josh Sharkey and Sterling Douglass will both be present at this year's NRA Show as well as Utility, taking place from May 19th-20th. Drop by and meet them in person!
This conversation is essential listening for anyone at the crossroads of technology and the culinary industry. Whether you're steering a startup or operating within a large corporation, the insights and advice from Sterling can profoundly impact your approach.
Where to find Sterling Douglass:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(04:32): Sterling's background as an actuary and why he changed careers
(12:44): Where the idea for Chowly came from
(17:08): What Chowly is and who it serves
(22:08): Why restaurants get the short end of the stick
(26:22): Chowly and first party ordering
(31:34): Should companies, "do it all"? Or should they focus on one thing
(41:05): The 11 star experience
(54:54): Being a parent and a founder -
#58. Dive into an exhilarating episode of The meez Podcast recorded live at The Chef Conference in Philadelphia. This special installment features a dynamic panel discussion hosted by our founder and CEO, Josh Sharkey, with four culinary luminaries, each bringing a unique blend of creativity, science, and innovation to the table.
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Join us as we engage with Rosio Sanchez, the esteemed former pastry chef at Noma and now thriving as the chef and founder of Sanchez and Hija de Sanchez in Copenhagen. Alongside her, experience the insightful musings of Arielle Johnson, PhD, a flavor scientist and co-founder of the Fermentation Lab, who has advised some of the world's top chefs and authored the book "Flavorama."
The conversation also includes Ryan Chetiyawardana, aka Mr. Lyan, a cocktail virtuoso recognized globally for his award-winning bars and innovative drink creations. Completing the panel is Thomas Frebel, former head of R&D for Noma, who has continued to push culinary boundaries as the chef of the Michelin-starred Inua in Japan and now as the creative director at Noma.
This episode delves deep into the intricacies of menu development, the blend of scientific and creative approaches in culinary arts, and the continuous pursuit of innovation. From discussing when a dish feels complete to exploring R&D processes and the essence of collaboration, this panel covers it all.
Where to find Ryan Chetiyawardana:Where to find Rosio Sanchez:
InstagramLinkedInTwitterWhere to find Arielle Johnson:
InstagramLinkedInTwitterWhere to find Thomas Frebel:
InstagramWhere to find host Josh Sharkey:
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In this episode, we cover:(04:27): Introductions
(06:05): When do you know that a dish is done?
(18:53): How do you combat analysis paralysis?
(33:22): Arielle's book and why it's important to understand why.
(42:41): How do you balance that absence of pragmatism when you're coming up with new ideas?
(59:22): Q&A from the audience -
#57. In this episode, we sit down with Ellen Cassidy, the founder of Elemental Prep, a company that teaches people how to retain information. Ellen shares her innovative process of information retention, which involves reading, translating, and quipping. She explains how to code information with emotions by intoning the words as you say them, translating the information in your own words, and creating a conversation with what you read.
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This process helps people retain information and make it their own. The episode also touches on Ellen's background and her journey to creating Elemental Prep. Ellen discusses the power of effective note-taking and the importance of translating information into one's own words. She shares her personal experience with note-taking and how it helps her remember and understand information.
Ellen also talks about the value of indexing advice and using intuition to make decisions. She highlights the need for trust in relationships and the challenges of managing a growing team. Ellen ends with sharing her vision for the future, including expanding her tutoring business and developing a tech platform for asynchronous learning.
Where to find Ellen Cassidy:Where to find host Josh Sharkey:
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In this episode, we cover:(08:32): Growing up and handling trauma
(15:35): The process of retaining information
(31:09): The community and future of elemental prep
(40:08): Faster with less effort
(41:31): Good way to index advice
(43:55): Portfolia and investment
(46:20): What makes you angry?
(48:49): The importance of trust in relationships
(56:49): A vision for the future: expanding the tutoring business and developing a tech platform
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#56. In the latest episode of The meez Podcast, we had the pleasure of conversing with the masterful Avery Ruzicka, founder and head baker of Manresa Bread.
Avery delves into the art of breadmaking, sharing her passion for milling flour in-house and the distinctive flavors it yields. She also enlightens us on the benefits of natural leavening, not just for taste but for digestion too, and offers her take on the ubiquitous all-purpose flour.
But Avery's expertise doesn't end at the oven. She's a culinary entrepreneur who's mastered the delicate balance of scaling a business without compromising on quality.
From the intricacies of expansion to maintaining excellence across multiple locations, Avery's journey with Manresa Bread is a testament to her dual prowess as a chef and a savvy business operator.
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Tune in to this insightful episode to uncover the secrets behind crafting exceptional bread and the strategies that have allowed Avery to grow her business while keeping the essence of her craft alive. Thank you, Avery, for an enlightening conversation!
Where to find Avery Ruzicka:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(02:37) Avery's background
(05:08) Organization and calendars
(10:07) The benefits of milling your own flour
(24:12) Avery's thoughts on all purpose flour
(27:54) Surrounding yourself with people who are smarter than you
(38:26) The importance of the retention of team members
(41:09) The reason behind Avery and Manresa Bread's success
(44:35) Delegation in owning and running a business
(52:50) Other bread programs Avery favors
(57:29) What Avery would do if she had unlimited resources
**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
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#55. In this week's episode, we sit down with the remarkable Chef Fiore Tedesco, co-owner of the renowned L'Oca d'Oro in Austin and the visionary behind an eagerly anticipated new pizza venture, Bambino. Beyond his entrepreneurial spirit, Chef Fiore is a proud supporter of Good Work Austin, showcasing his commitment to community and culinary excellence.
Join us as Chef Fiore shares his extraordinary journey, marked by both hardship and triumph. From his early years influenced by a significant hearing impairment to navigating homelessness in New York's Washington Square Park, his path has been anything but ordinary. Yet, it's these very challenges that have sharpened his senses and shaped him into the acclaimed chef he is today.
With a rich background that spans the music and fashion industries, alongside mentorship from culinary giants like Chef Michael Anthony of Gramercy Tavern, Fiore's story is a testament to resilience and passion. His transition to Austin opened a new chapter, allowing him to explore the soul of Italian cuisine, deeply rooted in his family's heritage.
This episode delves deep into the essence of struggle, resilience, and the art of cooking with soul. Fiore's insights into overcoming adversity, fostering resilience within his team, and imparting life's tough lessons to the next generation are both enlightening and inspiring.
Prepare to be moved by a conversation that's as profound as it is unexpected, filled with life lessons that extend far beyond the kitchen. Chef Fiore Tedesco's narrative is not just about culinary success; it's a compelling exploration of the human spirit's capacity to overcome and flourish.
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Where to find Fiore Tedesco:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(04:11) Reminiscing about Indie Chefs Event
(05:02) Fiore's movie, Severed Ways
(09:26) Fiore's diverse background as an artist and his bout of homelessness
(21:36) Fiore's experience growing up deaf
(29:07) Experiencing Suffering and how it can lead to strong resilliance
(35:46) Teaching resilience to your children
(47:20) Balancing technique in soul in Fiore's restaurant
(54:17) Fiore's new pizza joint
(1:06:53) What Fiore would do if he had limited resources
**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer) -
#54. Welcome to this captivating episode of The meez Podcast, where we explore the heart of culinary innovation and education with our distinguished guest, Mike Traud, founder of The Chef Conference (formerly known as the Philly Chef Conference) in the gastronomic hub of Philadelphia. With a legacy spanning over a decade and 10 groundbreaking conferences, Mike has significantly contributed to the culinary landscape through this annual event, which started during his tenure as the Director of Hospitality Management at Drexel University.
InstagramThe Chef Conference Instagram
In today's conversation, we uncover the essence of The Chef Conference, exploring its evolution, significance, and what makes it a beacon for culinary professionals worldwide. Mike, with his rich background in hospitality law, culinary arts, and education, and his notable stint with Marc Vetri, brings a wealth of knowledge and insight into creating an event that not only celebrates but also advances the culinary industry.
Our dialogue extends into the meticulous planning and sheer effort required to bring such a conference to life, highlighting Mike's dedication and passion for fostering community and innovation among chefs and culinary enthusiasts alike. The Chef Conference has become a coveted gathering, attracting an impressive roster of culinary talents and thought leaders, indicative of its prestige and impact on the culinary world.
Adding a personal touch to our discussion, our CEO and founder, Josh Sharkey, shares his excitement and anticipation for moderating a panel on menu development, featuring celebrated chefs Ariel Johnson, Mr. Lyan, Rosio Sanchez, and Thomas Frebel. This opportunity not only allows for an engaging exploration of culinary creativity but also marks Josh's inaugural experience in panel moderation—a journey inspired by the conference's ethos of organic, passionate participation from all involved.
Moreover, we delve into the vital conversation about the intersection of education and industry, a theme close to Mike's heart, given his extensive background in academia. This discussion sheds light on the ongoing debate regarding the relevance of culinary education and how initiatives like The Chef Conference are pivotal in bridging the gap, ensuring a symbiotic relationship between learning and practical application.
As we gear up for this year's Chef Conference, taking place from April 12-15, we invite you to immerse yourself in the plethora of panels and special events lined up.
Where to find Mike Traud:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterIn this episode, we cover:
(04:53) Mike's background in law and how he transitioned to food
(11:50) Where to eat in Philly
(14:21) How The Chef Conference was created
(16:23) The gap between education and industry
(19:49) Mike's goal for the conference
(22:41) Menu Development 101 panel
(24:09) How Mike chooses which panels to have during the conference
(30:10) What Mike loves most about the conference
(37:35) Biggest challenges faced every year
(44:52) The benefits of an intimate conference
(52:54) Goals for future conferences
**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
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#53. This week, we're joined by a distinguished entrepreneur, activist, public speaker, mediator, chef, and a key figure in the hospitality industry, Elizabeth Meltz. Elizabeth shines not only through her involvement on the boards of various organizations championing the hospitality sector and women's empowerment but also as the founder of EM PATH, a company dedicated to refining leadership, culture, and management in hospitality and beyond.
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With over a decade of experience with the Batali and Bastianich group, along with pivotal roles at B&B Hospitality, Eataly, and Dig In, she has deeply influenced sustainability, environmental health, and food safety within the hospitality realm.
This episode takes you through a thoughtful conversation about what defines exceptional leadership, the challenges of leadership in the restaurant sector, and her ambitions for advancing leadership education within hospitality. We discuss her impactful journey, from delivering a TED talk to establishing Women in Hospitality United during a period of significant turmoil, and her efforts in creating organizations that broadly support the hospitality industry.
From our first in-person meeting in New York, where we discovered the depths of her background, to an exchange of impactful books (which we'll detail in the notes), this discussion is packed with educational insights, inspiring stories, and enjoyable moments.
Geared towards professionals in the field and enthusiasts passionate about leadership, communication, and hospitality, this episode offers a comprehensive look at the industry through the eyes of a visionary.
Where to find Elizabeth Meltz:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterBooks Mentioned in This Episode:
High Output Management By Andrew GroveOne Minute Manager By Ken BlanchardThe Art of Gathering By Priya ParkerThanks for the Feedback By Douglas StoneYou're Not Listening By Kate MurphyWhy Won't You Apologize By Harriet LernerRadical Candor By Kim ScottEndurance By Alfred LansingFive Days at Memorial By Sheri FinkElon Musk By Walter IsaacsonBen Franklin By Walter IsaacsonIn this episode, we cover:
(04:10) Elizabeth's background in the restaurant industry
(07:44) Elizabeth's role in creating food safety procedures
(11:24) Oyster Sunday & Drive Change
(13:48) Elizabeth's Superpower & EM PATH
(22:42) Mediation in all its forms
(30:29) DISC Assessments
(35:45) Circle keeping
(41:59) Making team success your KPI
(52:25) OKRs
(59:37) Women In Hospitality United
(1:04:39) Elizabeth's experience with TED Talks -
#52. Welcome to a special episode of The meez Podcast, hosted in the vibrant streets of Miami! In this episode, we're thrilled to feature the acclaimed Chef Brad Kilgore as our guest. This episode was recorded shortly after the meez team's annual summit, a time when our global team unites to share, connect, and sometimes even meet each other in person for the first time.
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We had the pleasure of recording at Chef Kilgore's new culinary venture, Oise, a unique fusion of Japanese and Italian cuisines.
Our conversation with Chef Kilgore dives deep into his illustrious career, starting from his formative years working under the guidance of renowned chefs, to accolades such as being named Best New Chef by Food and Wine, and beyond. Chef Kilgore shares his philosophy on leadership, the importance of systems and processes in the kitchen, and how he navigates the highs and lows of the culinary world, including the personal impact of opening and closing restaurants.
We also get personal, discussing the balance between professional ambition and personal life, especially with the recent arrival of Chef Kilgore's second child. Through laughter and earnest discussion, this episode is a testament to the journey of a chef who is as much a technician as he is a visionary.
For those who love to put a face to the voice, check out the video of our sunny Miami rendezvous on YouTube.
Where to find Brad Kilgore:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:
(04:18) All about Brad Kilgore
(06:25) What's up with Miami Roosters?
(07:46) How Miami has shaped Brad as a chef
(12:09) How being a dad has changed the way Brad works
(16:41) South Beach Food and Wine Festival
(19:10) Frozen Pizza and Pizza Freak Co.
(26:14) How Brad maintains consistency
(31:53) R&D and receiving feedback from Brad's team and his customers
(38:58) How Brad handled his closures during COVID
(45:52) What makes Brad angry
(47:59) What Brad does when he's not cooking and final thoughts -
#51. In this week's captivating conversation, our host welcomes a culinary powerhouse, Caroline Glover, owner of restaurant Annette and bar Traveling Mercies in Aurora, Colorado. With accolades including a James Beard award and recognition as one of Food and Wine magazine's Best New Chefs in America, Caroline's journey through the culinary world is nothing short of inspiring.
Instagram
Tune in as Caroline shares her fascinating career trajectory, from honing her skills under the mentorship of April Bloomfield at The Spotted Pig in New York City to her transformative experience working at Eckerton Hill Farm. Discover how Caroline navigates the intricate balance between parenthood and professionalism, delving into the unique challenges faced by women in the culinary industry.
In a candid exchange, our host and Caroline embark on a poignant exploration of the trials and triumphs of running a business, particularly in the realm of food. This episode transcends the boundaries of a typical interview, offering listeners a compelling glimpse into the heart and soul of restaurant entrepreneurship.
Join us for a soul-stirring dialogue that promises to resonate with anyone who has experienced the joys and complexities of balancing passion, parenthood, and profession. Whether you're a seasoned chef or an avid food enthusiast, this episode is sure to leave you feeling inspired and understood.
Where to find Caroline Glover:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:
(02:43) Caroline's background in the restaurant industry
(5:22) How working at a farm inspired how Caroline cooked
(11:18) Thoughts on farm to table
(13:39) Being a mom and owning a restaurant
(23:51) How COVID changed the way Caroline thought about her business
(31:26) How Caroline maintains consistency as she starts to scale
(39:27) How Caroline approached mistakes in the past and how she approaches them now
(44:54) Caroline's thoughts on working with women in the kitchen
(52:03) What makes Caroline really angry
(55:58) The goal of finding joy in something other than parenting and the restaurant -
#50. This week's guest likely needs no introduction. He's one of the most successful chefs and restaurateurs in America, with dozens of restaurants both in the U.S. and abroad. Chef Michael Mina is a three-time James Beard award winner, has earned Michelin stars, five Diamond Awards, and accolades from Wine Spectator, among others.
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In this episode, Chef Mina sits down with our founder and CEO, Josh Sharkey, to delve into his career spanning three decades, sharing valuable insights and lessons learned along the way. Renowned for his company MINA Group and its delicious food creations, Chef Mina is also recognized as an incredibly systems-driven leader who prioritizes service and hospitality alongside cooking.
The episode begins with a heartfelt tribute to the late chef David Bouley, a mentor and inspiration to Chef Mina and our host, who passed away tragically just before the recording. The conversation explores Bouley's profound impact on their lives and the culinary world, serving as a cathartic reflection on his legacy.
Throughout the episode, Chef Mina shares his perspectives on leadership, entrepreneurship, and the importance of research and development in the restaurant industry. Despite overseeing a vast empire of restaurants, Chef Mina remains deeply involved in the creative process, emphasizing the value of hands-on involvement.
Whether you're a seasoned restaurateur or aspiring entrepreneur, there's much to glean from Chef Michael Mina's experiences and insights. Tune in to gain valuable lessons and inspiration for scaling your restaurant business. As always, we hope you enjoy the conversation as much as we did.
Where to find Michael Mina:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:
(04:55) Remembering Bouley and the other legendary chefs who have recently passed
(10:46) The reasoning behind Chef Mina's desire for continued growth
(14:31) Why having a partner in your restaurant business is crucial
(17:21) The biggest thing on Chef Mina's plate right now
(20:45) How Chef Mina trains the new generation of cooks
(31:48) How Chef Mina gets involved in the R&D process in all of his concepts
(41:50) When R&D is truly done
(48:44) The biggest mistake Chef Mina has made in his career
(52:53) Bourbon Steak's new opening -
#49. In this week's episode, Josh Sharkey sits down with the incredible Chef, Masako Morishita, whose journey from Kobe, Japan, to the United States is nothing short of inspiring.
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Masako's family owns Morshita Liquor Store, a renowned restaurant and bar in Kobe that has been serving customers for almost a century. Despite not speaking English, Masako found herself in Wisconsin before eventually settling in D.C. But her story doesn't stop there.
Before embarking on her culinary journey, Masako held the prestigious position of captain within the NFL cheerleading squad for the Washington Commanders. Following her passion for dance, she soon discovered a deep-seated love for the culinary arts, setting the stage for her remarkable career in cooking.
This year, Masako was nominated as a James Beard Award semi-finalist, following her win as Eater D.C. Chef of the year in 2023. She currently serves as Executive Chef at Perry's, where her dedication to showcasing authentic Japanese cuisine beyond sushi and tempura shines through.
During our conversation, we delve into Masako's mission of educating Americans about casual Japanese cuisine and the importance of supporting immigrant women in the hospitality industry. She shares her insights on the changes she hopes to see and highlights other inspiring women in the field.
Where to find Masako Morishita:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:
(02:50) Masako's Daikon dish at Indie Chefs
(06:52) How Masako considers herself to be a rebel
(12:07) What inspired Masako to become an NFL cheerleader
(13:48) Leadership lessons learned through being captain of an NFL cheerleading team
(15:43) How growing up with parents in the restaurant industry influenced Masako
(19:56) Things that Americans misunderstand about Japanese food
(25:30) How lack of experience and being a woman immigrant caused Masako to work harder to gain success
(27:27) How Masako hires her staff
(31:43) Being a woman in a male dominated industry
(37:28) What Masako sees for her future in the industry -
#48. In this week's episode, we explore the world of online ordering and restaurant revenue generation with our special guest, Nabeel Alamgir, the CEO and co-founder of Lunchbox,the enterprise restaurant technology company boosting customers like Papa Ginos, Chopt, Walk On's and more. Starting out at Bareburger as a busboy, Nabeel worked his way up to the position of CMO and then went on to build this restaurant tech company made by operators.
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Born in Bangladesh and raised in Kuwait before settling in Queens, Nabeel starts things off by sharing his insights on the incredible food scene in Queens and how it influenced his passion for the industry.
But our conversation goes beyond culinary delights as we delve into the challenges and triumphs of being a CEO. Nabeel shares his strategies for managing stress, time, and health, offering valuable insights for leaders in any field. We explore his unique approach to time management, including a fascinating use of a label maker to organize daily tasks—a refreshing analog touch in a digital world.
With Nabeel's expertise, we discuss the future of digital ordering and provide practical tips for restaurants to boost their online orders. Whether you're a foodie, an entrepreneur, or simply curious about the intersection of technology and dining, this episode offers a wealth of knowledge and inspiration.
Where to find Nabeel Alamgir:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:
(05:55) Nabeel's journey growing up overseas and what led him to come to America
(10:49) The creation of Lunchbox
(18:34) How restaurants can find out if they are being discovered by customers
(22:38) Nabeel's biggest mistake as a CEO to date.
(27:01) The advantages and disadvantages of being a young founder
(32:11) What takes up most of Nabeel's time
(41:33) Product teams and earning respect
(45:22) What makes Nabeel really really angry
(52:15) Being an avid learner as a CEO
(56:04) Putting priority on taking care of yourself first -
#47. We are thrilled to introduce our guest for today, Camilla Opperman Morse, the Founder and CEO of Nimbus. Based in the hub of New York City, Nimbus offers a fresh take on the traditional ghost kitchen model, providing a collaborative cooking infrastructure that fosters creativity and community.
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In our conversation, Camilla shares insights into the unique concept behind Nimbus, which goes beyond mere kitchen spaces to encompass a vibrant experience and an inviting event space for brands to connect with their audience. With a diverse clientele ranging from CPG brands, to meal prep businesses, to established favorites like Ivan Ramen, Nimbus is at the forefront of culinary innovation.
Camilla's transformative journey, from her athletic upbringing to her immersion in finance and analytics, culminating in the founding of Nimbus, is truly awe-inspiring. We explore her strategic approach to growth, her dedication to operational excellence, and her insights on navigating the challenges of entrepreneurship.
Join us as we sit down with Camilla in the heart of downtown Brooklyn, where she shares her story and her vision for the future of Nimbus.
Where to find Camilla Opperman Morse:Where to find host Josh Sharkey:
InstagramLinkedInTikTokTwitterBooks Mentioned In This Episode:
High Output Management by Andy GroveMeasure What Matters by John DoerrIn this episode, we cover:
(04:47) The New Haven Pizza Debate
(07:09) Camilla's background as a gymnast and its similarities with entrepreneurship
(12:32) Camilla's career background before Nimbus
(17:41) Overview of Nimbus
(23:09) Things Camilla has deployed that have helped operators be more efficient
(30:54 The specificities of operations within Nimbus
(36:34) How Camilla is different as a leader from when she started
(41:46) What makes Camilla really really angry
(54:43) The benefits of scaling down -
#46. Meet Bo Davis, the co-founder and CEO of MarginEdge, a cutting-edge back office technology tailored for restaurants, streamlining operations from accounting to POS systems and beyond, encompassing all facets of kitchen management.
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Despite dropping out of high school, Bo's insatiable thirst for knowledge propelled him to attain two master's degrees, one in finance and another in artificial intelligence from Northwestern University, showcasing his dedication to continuous learning.
Prior to MarginEdge, Bo's entrepreneurial spirit led him to establish multiple successful ventures in both the restaurant and technology sectors. Notably, MarginEdge's commitment to fostering a positive workplace culture was recognized with a prestigious seventh-place ranking in Glassdoor's nationwide list of best places to work.
Throughout the episode, Bo shares invaluable insights into building a thriving organizational culture, delving into the nuances of restaurant unit economics, exploring both the triumphs and challenges faced in the industry.
Tune in to gain a deeper understanding of the restaurant industry's dynamics and entrepreneurial pursuits, accompanied by engaging discussions and practical advice. Enjoy the conversation and join the dialogue on the evolving landscape of entrepreneurship.
Where to find Bo Davis:Where to find host Josh Sharkey:
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**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:
Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:
(05:13) Bo Davis' background
(05:38) How being a parent has impacted the way Bo runs a company
(16:03) The reasoning behind MarginEdge's strong company culture
(23:29) The irony behind teammates being eager to share the pain
(25:59) Separation agreements
(33:27) What good restaurant economics look like today
(37:56) How Bo handles mistakes
(44:29) What makes Bo really really angry
(49:48) Why people work at MarginEdge
(51:47) Final thoughts from Bo - Laat meer zien
