#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.

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:

Where to find Arielle Johnson:

Where to find Thomas Frebel:

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Where to find host Josh Sharkey:

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

Innovation & Menu Development w/ Rosio Sanchez, Arielle Johnson, Ryan Chetiyawardana & Thomas Frebel

The meez Podcast