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getmeez

@getmeez

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Recipe software that helps chefs create, organize, cost, and build profitable menus while executing recipes with precision.

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Accessibility definitely becomes a major blocker to experiencing some of the great wines of the world. Love this take from @theseanjosephs on Bourbon solving that for spirits.

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Ok. So you might not reproof your whiskey often but... a) pretty cool hack and b) @theseanjosephs has a really smart insigt re: cocktail ratios adjusting based on the proof of the whisky.

eg. historically whiskey was a higher proof on average, so the 1:1:1 ratio of say a Boulevardier would get adjusted with a lower proof whiskey. -> Sean does 2:1:1 for his boulevardier given the proofs can range from 80-100 nowadays 🧠

Great catching up with Sean and hearing updates on @pinhook_bourbon and the new Old Josephs membership.(highly recommend checking that out on his page)

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Got recipes. @getmeez 💪

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Every episode should be interrupted with smoked short ribs

Esp for the guy behind the camera everytime @mikeserman - the GOAT auido/video production.

I also snuck a couple lobster tails and spaghetti pomodoro down my gullet while we were recording. need to make it back to @barrocco_ny soon

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@janello's Top 5 'Red Sauce Joints' in America
Thoughts!?

@camilles_restaurant
@bamontesrestaurant
@jrandsonbrooklyn
Sodini's (SF)
@danicorestaurant

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Paul Bertolli's 'Cooking by Hand' is in my top 10 and at least a couple Diana Kennedy Books. Rocco also mentioned both La Technique and La Methode from Chef @jacquespepinfoundation

@AuPieddeCochonMTL
@theflavorbible
@_tfl_

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A lot more ways to be a chef these days. And it's still as difficult as it has always been to do something impactful that scales.

@notorious_foodie has pristine technique, awesome to see it resonate and I have most definitely snagged a few things from his videos (Banofee Pie is killer)

Don't know much about @oliviatied, but another great example of someone who very clearly know's how to cook and figured out how to make that scale with content.

@gabe_kennedy another one. I"m sure there are tons more.

Very cool to see there is more than just the line, and you still get to cook. For all the downsides, net net there has def never been a better time to be a talented chef.

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Is promotion more important than perfection?

I believe @roccodispirito is correct. Is it a problem that he’s correct? Quite possibly.

We are more disconnected as a society than ever before. We’re doing things out of necessity out of survival. We didn’t get started in the Restaurant industry to create content and promote ourselves. We got started in the industry for the love of the game to serve those closest to us.

When we have to serve ourselves before we serve other others, have we lost the point?

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What a pleasure chatting with @joshlsharkey from @getmeez @the.meez.network @aurifybrands @johnzannisrigos about marketing in the 2026’

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How to not $%#^ up truffles with @roccodispirito

The white truffles takes much less effort and plays really well with butter and starch, and relies mostly on waiting to shave the truffle to be as close to when it will go in your guests mouth as possible

That said the black truffle usually never gets enough love. Simply shaving it does not do much and it fades a lot faster than the white truffle once it's shaved.

The black truffle (esp perigordines) love heat applied to them but the way in which it's done is important.
- You can spend a lot more time extracting their flavor by reducing liquids with them
- Fortified wine, veal or chicken jus, cream all work great
- Crashing multiple times is very effective, eg. sweat the truffles in butter, then add madeira and/or port and reduce to sec. Then add chicken stock and reduce to a jus, then add cream and reduce by 1/3 or so to get the right consistency.
- And if you want to go really hard core, take your extra truffles and preserve them in fortified wine and salt, then take that truffle jus and finish the sauce with them (never boil it)

Shaving the truffle tableside is totally fine but doesn't do much for smacking truffle flavor in your face. And if you don't add some flaky salt after you're losing half the battle anyway.

And truffle oil...... will keep that for another time.

Chef Rocco is a master with truffles as well. Not only from spending so much time with them but also from time spent cooking for the late great chef @graykunz who to me is hands down the greatest truffle magician there has ever been.

I really loved this conversation. And we filmed @barrocco_ny so not only a great episode but also some delicious food.

There is a lot to learn from Chef Rocco, and not just from cooking. He figured out a lot of things long before most of the industry, so if he is doing something different again, you should pay attention.

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The origin of the meez Podcast stems from a fireside chat with the legendary chef @wyliedufresne at our annual @getmeez team summit in 2023

Once a year everyone flies in from around the globe to learn, to plan, and most importantly, to recharge our social batteries in the same room. Wylie was our guest of honor in 2023.

Wylie shared how he builds a culture of innovation. He's broken more barriers than almost any chef in the world. I wanted our team, many of whom were not chefs, to think differently about how we build a tool for kitchens.

The conversation was a masterclass in how to go after creativity, and how to instill your vision and build a culture that fosters constant innovation.

𝗧𝗵𝗲 𝟱𝟬𝗸 𝗳𝗼𝗼𝘁:

𝟭. You can't teach creativity. And "you can't plan to be creative, but you can plan for creativity."

𝟮. Creativity is a team sport.

𝟯. Build an environment where it's ok to talk shit to the chef.

𝟰. Let your frontline team improve the food and the service. They'll do it faster and better than you will.

𝟱. A great idea you can't execute isn't a great idea. It's a hobby.

𝟲. In cooking, percentages are how you control the outcome.

𝟳. Don't just accept that rules can be broken. Actively seek to break them if you want real innovation.

𝟴. Be nice. And buy things from nice people.

Full post here: https://www.getmeez.com/newsletter/8-takeaways-on-innovation-from-chef-wylie-dufresne

Make sure to subscribe!

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The ROI of a podcast goes far beyond views and downloads.

On Digital Hospitality, @joshlsharkey of @getmeez explains why podcasting has become such an important way for the company to build relationships. It creates connectivity with customers, their customers, and the restaurant industry as a whole. But the real ROI? Trust over time.

Josh isn’t using the podcast to constantly sell meez. He’s using it to tell the stories of the people and ideas the company believes in. When you consistently tell your story and amplify the stories of others, people begin to understand what you stand for.

That’s an ROI that can’t always be measured immediately. “We’re not selling meez. We’re selling the stories that we all sort of live with.” #DigitalHospitality #meez #Podcasting

@calibbqmedia

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