The meez Podcast
Josh Sharkey
Josh Sharkey (Entrepreneur, professional chef, and founder/CEO of meez, the culinaryOS for food professionals) interviews world class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry.
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Top 10 The meez Podcast Episodes
Goodpods has curated a list of the 10 best The meez Podcast episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to The meez Podcast for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite The meez Podcast episode by adding your comments to the episode page.
JJ Johnson on How Rice is Culture
The meez Podcast
01/09/24 • 52 min
#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 JJ
highlights rice as a hero ingredient and showcases it in recipes sourced from around the
world. As one of the only fast-casual restaurants on Esquire’s “America’s Best New
Restaurants” list in 2020, FIELDTRIP utilizes sustainable ingredients and ethically
sourced 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 the
universal ingredient that connects us all and can be found at the center of the table in
almost 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:
Where to find host Josh Sharkey:
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In 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
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05/28/24 • 55 min
#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.
Where to find Sam Bernstein:
Where to find host Josh Sharkey:
In 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
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Jack McGarry on Redefining Irish-American Pubs Through The Dead Rabbit and The Irish Exit
The meez Podcast
10/29/24 • 76 min
#83. In this episode of The meez Podcast, Josh Sharkey sits down with Jack McGarry, Managing Partner of world-renowned, The Dead Rabbit, for a deep dive into leadership in the restaurant and bar industry. Jack shares insights on building and scaling a globally recognized brand, including how he's led The Dead Rabbit to become one of the most awarded pubs in the world, with honors like Tales of the Cocktail awards and World’s 50 Best Bars titles. They also discuss the challenges of hiring in hospitality, what it takes to lead a successful team, and how to maintain authenticity while expanding into new cities.
Beyond the operational side, Jack opens up about his passion for contemporary Irish culture and how he’s reshaping the image of the Irish-American pub. From his expertise in cocktail development and Irish spirits to his commitment to philanthropy and mental health advocacy, Jack’s story is one of passion, purpose, and leadership. And, of course, no conversation with Jack McGarry would be complete without discussing what makes the perfect cocktail.
Tune in to hear how Jack’s journey from Belfast to New York has made The Dead Rabbit a global institution, and what’s next for this Irish pub as well as other brands as it expands across the U.S.
Where to find Jack McGarry:
Where to find The Dead Rabbit:
Where to find The Irish Exit:
Where to find host Josh Sharkey:
In this episode, we cover:
(02:18): What recently has been keeping Jack up at night
(06:38): How Jack maintains quality when scaling to new locations(14:55): How Jack thinks about hiring
(35:01): What Jack has learned about hiring for the future
(40:12): What makes a great cocktail and what makes a great bartender?
(1:01:06): The Irish Exit and Celebrating Irish Culture
(1:05:53): What is clear ice?
(1:13:17): Next steps for Jack
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07/16/24 • 71 min
#68. In this episode of The meez Podcast, host Josh Sharkey sits down with Matt Wampler, co-founder and CEO of ClearCOGS, one of the rising stars in the food tech industry. Josh and Matt delve into the fascinating world of predictive analytics, AI, and machine learning in the food sector.
ClearCOGS is revolutionizing the way large-scale organizations forecast sales and manage food prep. By leveraging advanced technologies, ClearCOGS provides daily insights that help businesses like Jimmy John's reduce waste and optimize operations. Josh and Matt explore the practical applications of these technologies and discuss how they make it easy for companies to access vital information.
The conversation also delves into Matt's background in the franchise world, where he managed multiple Jimmy John's locations. Matt shares his experiences of starting from scratch in a franchise, the resources available, and the unique challenges and advantages of having established processes in place.
Listeners will gain insights into Matt's journey from franchise management to co-founding ClearCOGS and learn about the company's mission to minimize food waste. This episode offers valuable perspectives on building a tech-driven company in the food industry and the impact of innovative solutions on sustainability.
Tune in to hear Josh and Matt's engaging discussion and discover how ClearCOGS is paving the way for smarter food management. Enjoy the episode!
Where to find Matt Wampler:
Where to find ClearCOGS
Where to find host Josh Sharkey:
In this episode, we cover:
(02:58): Owning a Jimmy John's franchise
(12:39): All about systems(15:21): In the people business
(20:14): ClearCOGS 101
(35:11): Using AI for ClearCOGS
(39:28): How Matt met Osa
(51:31): What's next for meez?
(59:18): Matt's two questions for Josh
(1:05:53): What makes Matt really angry?
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Todd Duplechan and Jessica Maher on Austin’s Dining Scene, Building Lenoir, and Balancing Life as Restaurateurs
The meez Podcast
06/25/24 • 71 min
#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.
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:
Where to find host Josh Sharkey:
In 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
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Chef Brad Kilgore on Crafting a Culinary Empire in Miami and Launching a Gourmet Frozen Pizza Venture
The meez Podcast
03/26/24 • 52 min
#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.
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:
**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
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11/19/24 • 57 min
#86. What does it take to revolutionize fries and rethink fast-casual food? Jesse Konig, Co-Founder of Swizzler and Jesse & Ben’s Fries, joins us on this episode to share his journey of turning a simple side dish into a product with purpose.
Jesse dives into the origins of their signature house-cut style fries and walks us through the typical process of making frozen fries. He discusses the surprising and unwanted ingredients often found in food and how he and Ben are challenging that with their clean, thoughtfully sourced recipes.
We also explore the unique cost structure behind Swizzler’s operations and hear Jesse’s vision for the future of fast food.
Tune in for an inspiring conversation about innovation, quality, and creating a food system we can all feel good about.
Where to find Jesse Konig:
Where to find Jesse and Ben's
Where to find Swizzler
Where to find host Josh Sharkey:
In this episode, we cover:
(03:00): The creation of the frozen fry
(13:09): How frozen fries are typically made(19:22): Finding unwanted ingredients in food
(32:00): Jesse and Ben's ingredients
(41:00): Swizzler and it's COGS
(45:21): What does 10 years in the future look like for Jesse?
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Chef PJ Calapa on His Expansive Career as an Executive Chef
The meez Podcast
10/08/24 • 68 min
#80. In this episode of the meez Podcast, Josh Sharkey sits down with PJ Calapa, Executive Chef of Marea in NY and Beverly Hills. Chef PJ Calapa’s exposure to a broad range of cuisines and flavors began at an early age, having grown up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather’s wholesale fish business. Calapa continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher’s World Grille. Calapa then moved to New York and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked with Josh at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.
In 2010, Calapa joined the Altamarea Group to launch Ai Fiori, which earned three
stars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Campagna at the Bedford Post Inn. In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In 2017, Calapa debuted his interpretation of an iconic New York tavern in Manhattan’s West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan’s Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill.
Rejoining Altamarea Group, Calapa continues his culinary journey as the Executive Chef of highly acclaimed Marea, helming the kitchen and menu development.
In this episode, Josh and PJ reminisce about memories from working at Bouley together as well as experience and lessons PJ gained throughout his career path. We also discuss PJ's health journey, his experience with fatherhood, and his current accomplishments at Marea.
Where to find Chef PJ Calapa:
Where to find host Josh Sharkey:
In this episode, we cover:
(03:18): Bouley memories
(06:10): PJ's Texas Roots (12:35): What makes great pasta
(14:47): Bouley's career path
(34:16): The effects of COVID on PJ
(39:22): The story of The Spaniard
(44:25): PJ's health journey
(50:35): Marea
(1:02:15): What is next for PJ
(1:04:19): Message to young chefs
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Bonus Episode: Josh Sharkey Talks Menu Engineering, Culinary Entrepreneurship and Innovation at ICE
The meez Podcast
07/09/24 • 42 min
#67. In this special episode of The meez Podcast, listeners are treated to a captivating talk given at the Institute of Culinary Education (ICE) in New York City between Brian Konopka, Director of Strategic Operations Dean of Restaurant & Culinary Management, and Josh Sharkey, Founder and CEO of meez.
Addressing a business class with a culinary focus, Josh and Brian engage with a dynamic group of students and faculty, discussing the journey of entrepreneurship, the challenges faced along the way, and the experience of building and scaling restaurants and a food tech company.
The episode delves deep into topics such as recipes, food costing, menu engineering, and, of course, meez. The students' enthusiasm and curiosity were truly inspiring, offering a hopeful glimpse into the future of the culinary industry. Tune in to share in the insightful and inspiring conversation.
Where to find ICE:
Where to find host Josh Sharkey:
In this episode, we cover:
(02:50): Josh Sharkey's early career
(07:16): How and when meez was created(12:00): Menu engineering 101
(20:18): Gathering the recipe data for meez
(26:32): How AI is changing the industry
(33:33): Why grandma's recipe just tastes better
(36:11): Balancing work and life
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Tracy Malecheck-Ezekiel and Arjav Ezekiel on Their Thriving Restaurant, Birdie’s, and the Keys to Its Success
The meez Podcast
06/11/24 • 80 min
#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.
Where to find Tracy Malecheck-Ezekiel:
Where to find Arjav Ezekiel
Where to find host Josh Sharkey:
In 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
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FAQ
How many episodes does The meez Podcast have?
The meez Podcast currently has 94 episodes available.
What topics does The meez Podcast cover?
The podcast is about Restaurant, Entrepreneurship, Culinary, Chef, Podcasts, Arts, Business and Food.
What is the most popular episode on The meez Podcast?
The episode title 'Todd Duplechan and Jessica Maher on Austin’s Dining Scene, Building Lenoir, and Balancing Life as Restaurateurs' is the most popular.
What is the average episode length on The meez Podcast?
The average episode length on The meez Podcast is 58 minutes.
How often are episodes of The meez Podcast released?
Episodes of The meez Podcast are typically released every 7 days.
When was the first episode of The meez Podcast?
The first episode of The meez Podcast was released on Mar 17, 2023.
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