Culinary Mechanic: Insights, Strategies, Tools and Tactics to help you run your restaurant like a well oiled machine

Join us as we continue the Conversation with Christopher Wells. In this episode, we delve into the intricate world of restaurant operations with a seasoned restaurant operator and consultant. Through his wealth of experience, Christopher shares anecdotes and insights that uncover the often overlooked secrets to restaurant success. From cost analysis to the pivotal role of hospitality, this conversation offers invaluable lessons for anyone in the restaurant industry or aspiring restaurateurs. website:⁠ https://www.piecemeal.io/⁠ IG: ⁠@piecemeal_ceo⁠ LinkedIn: ⁠@wellschristopher⁠ Piecemeal LinkedIn: ⁠https://www.linkedin.com/company/piecemeal---menus-reimagined/⁠

Join Christopher Wells, the founder and CEO of Piecemeal, in a dynamic conversation on his journey from the chaotic world of restaurant kitchens to the innovative realm of restaurant tech. Christopher shares anecdotes from his early days as a dishwasher, revealing how his adrenaline-fueled personality found its match in the fast-paced energy of the culinary world. Through insightful storytelling, he delves into the intricacies of restaurant operations, highlighting the importance of systems and teamwork in achieving excellence. Discover the genesis of Piecemeal, a revolutionary platform designed to empower restaurant owners with intuitive tools for sales prediction, inventory management, and more. website: https://www.piecemeal.io/ IG: @piecemeal_ceo LinkedIn: @wellschristopher Piecemeal LinkedIn: https://www.linkedin.com/company/piecemeal---menus-reimagined/

In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his conversation with Josh Sharkey, diving deeper into the intricacies of recipe development and management. From the inception of Meez to the dynamic nature of ingredient sourcing and climate impact, they explore the essential role of precision in culinary artistry. Discover the behind-the-scenes journey of transforming traditional practices into innovative solutions that revolutionize the way chefs approach recipe creation and execution. Josh Sharkey - CEO & Co-Founder, Meez The founder and CEO of meez, Josh Sharkey is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (Oceana, Tabla, Bouley, Cafe Gray). After more than a decade cooking in Michelin-starred restaurants, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following over two years of development. During the pandemic, Sharkey used meez’s technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds going towards restaurant relief. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. www.getmeez.com instagram: @getmeez @joshlsharkey LinkedIn: @joshua-sharkey @getmeez

Join host Simon Zatyrka on the Culinary Mechanic Podcast for an insightful conversation with Josh Sharkey, founder of Meez, a revolutionary software transforming recipe management and restaurant operations. From his humble beginnings cooking at home to becoming a celebrated chef, Josh shares his journey through the culinary world and the unexpected twists that led him to entrepreneurship. Discover how a relentless pursuit of excellence and a passion for innovation shaped Josh's career, offering valuable insights for aspiring chefs and entrepreneurs alike.

In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his engaging conversation with Anthony Bucco, a seasoned professional in the culinary world and Senior VP of Landmark Hospitality. They delve into the multifaceted aspects that make a chef stand out beyond just culinary skills, discussing the superhero-like responsibilities chefs often carry. From the importance of industry impact to the harmony of balancing kitchen creativity with managerial duties, Bucco shares insights from his 30 years in the industry. This episode is a testament to the passion and dedication that drives the culinary world forward.

Join us as we delve into the culinary universe with Anthony Bucco, Senior Vice President of Landmark Hospitality. Discover the art of transforming historic landmarks into extraordinary dining spaces, as Anthony shares insights into his career journey from culinary school to the bustling kitchens of New York City and New Jersey. LinkedIn: @Anthony Bucco Instagram: @landmakhospitality Facebook: Landmark Hospitality Anthony's Bio: Anthony Bucco, celebrated mentor to his hospitality peers and noted top chef – serves as Landmark Hospitalities resident culinary innovator.  Bucco, collaborates with the Landmark Hospitality stable of Chefs to oversee the development of menu programming, signature events, brand standards and defining career paths for up-and-coming talent.      Anthony is an industry thought leader whose accolades in the kitchen are only matched by his community engagement outside of it.  Advocating for the industry he loves, Bucco is currently on the Executive Board of the New Jersey Restaurant and Hospitality Association, working diligently at a state and national level to ensure sustainability for the industry’s business owners and work force.  Bucco also sits on the boards of the Art of Hospitality.   Bucco’s career is highlighted by being awarded 4 stars in the Star-Ledger; for his work at each Stage Left, Uproot, The Ryland Inn, and Restaurant Latour. Anthony was instrumental in reopening the storied Ryland Inn, garnering the first four-star review New Jersey Monthly has given in almost two decades, with Eric Levin noting Bucco was “a gifted chef whose time has come.” Among other professional acknowledgement, Bucco has received The New York Times’ highest rating (Excellent), & AAAs coveted Four Diamond Award.

Join us as we delve into the world of culinary craftsmanship with Pablo Valencia, the mastermind behind "Scratching the Plate" from Tucson, Arizona. From dishwashing beginnings to the art of fire cooking, Pablo shares his journey rooted in family traditions and the power of food to evoke cherished memories. Discover the beauty of cooking with intention, the magic of unexpected flavor pairings, and the wisdom gained from years in the kitchen. Instagram: @scratchingtheplate Facebook: @scratchingtheplate

Join Simon as he takes you on a culinary rollercoaster through his chef journey. From the highs of creating exquisite dishes in upscale clubs to the challenges of burnout and navigating the turbulent waters of the COVID-19 pandemic, Simon shares his candid experiences and lessons learned along the way. Discover the heartwarming stories, the intense kitchen moments, and the resilience that defines a chef's journey in this captivating podcast.

Join us as we delve into the remarkable journey of Chef Jared McCarroll, from his formative years in South Africa to the bustling kitchens of London, and finally to the tranquil shores of St. Bart's Ocean Club. Discover how loss, determination, and a deep love for hospitality shaped Chef Jared's path, leading him to create a culinary haven in one of the world's most exclusive destinations.Website:https://oceanclubstbarths.com/Instagram:@jarad_mccarroll@oceanclubstbarths

In this episode of Chef Journeys, Chef Simon is joined by Charlie Negrete, sharing a captivating tale of overcoming addiction, finding purpose in the culinary world, and working at Bracken's Kitchen to feed millions and teach others to work in the culinary world. Dive into Charlie's journey from chaos to calling, filled with raw honesty and inspiring moments of transformation.Website:https://www.brackenskitchen.org/socials:Instagram: @brackenskitchen @chef_charlie_negrete

In this episode of Chef Journeys, host Simon Zatyrka sits down with the esteemed chef John Harris for a captivating exploration of his remarkable culinary career. From humble beginnings as a ski bum in Utah to his rise as an executive chef in Florida, John shares the twists and turns that shaped his 40-year journey in the world of food. With anecdotes ranging from handling his first 10-inch chef's knife to orchestrating grand banquets on the beach, listeners are treated to a delightful narrative peppered with insights, humor, and a deep love for the craft.

Join Simon Zatyrka of Culinary Mechanic in this engaging conversation with Jason Balestrieri, a restaurant chef with a wealth of experience, who shares his journey from his humble beginnings as a teenager in Milwaukee to running his own restaurant, Cantinetta Luca. Jason initially developed a passion for food during family gatherings in his hometown, eventually learning to prepare meals as a latchkey kid. He further honed his skills at a trade school before venturing to Los Angeles, where he worked in different restaurants. The turning point of his career was when he opened the Italian restaurant, Cantinetta Luca, in Carmel by the Sea, which specializes in house-made products, capturing the essence of authentic Italian cuisine. Despite the obstacles encountered, including the global pandemic, Jason credits his firm commitment, grounded work ethics, and vibrant support system for his successful culinary journey.00:00 Introduction and Guest Welcome00:52 Chef Jason's Early Life and Introduction to Cooking06:11 The Journey to Becoming a Professional Chef07:18 First Restaurant Job and Experiences10:53 The Passion for Restaurants and Food14:04 Moving to Los Angeles and Career Progression17:52 The Love for Italian Cuisine and Opening of Cantinetta Luca22:28 Challenges, Learning Experiences and Becoming an Owner37:18 Advice for Aspiring Chefs and Conclusion

Join us in this episode as Chef Journeys takes an unexpected turn with guest Jensen Cummings, who has not only transcended the chef role but has ventured into the world of media and marketing. Jensen shares his captivating journey, starting from being the fifth consecutive generation of chefs in his family to navigating the restaurant industry's highs and lows. Discover the pivotal moment that led Jensen to reevaluate his path and transition into the diverse realms of consulting, event production, and media. Hear about the surprising revelations, challenges, and successes as Jensen brings his unique storytelling skills from the kitchen to the digital space.Jensen Cummings (@jensencummings) is a fifth-generation Chef and Restaurateur based inDenver, CO. Jensen is a multi-cultural storyteller, pulling from his ownheritage being of Japanese, French and Irish descent, along with his upbringingin Germany and southern California. He began his career at 17 years old as adishwasher. He spent the last twenty-plus years working across the industryfrom cook to server to bartender, Cicerone, Fermentationist, General Manager,Owner, Media Personality, Keynote Speaker, Strategist and Consultant. Cummings is innovating F&B models with his fourhospitality focused businesses: consulting firm - Fortune Cookie Concepts,merch shop - RestaurantSwagger, event production company - Denver Culinary Events, and media and marketing studio - Best Served Creativewhich produces Best ServedPodcast, and it’s shows - Restaurant NewsRoundup, Restaurants In Pop-Culture, Restaurant Techno Babble, RestaurantSector Spotlight and RestaurantIdea Factory, as well as several shows outsidethe restaurant industry.Where to find Jensen:Websites: Best Served PodcastDenver Culinary EventsRestaurant Swagger Social:Facebook - @Jensen Cummings@Best Served Podcast@DenverCulinaryEvents@Restaurant Idea FactoryInstagram - @JensenCummings@BestServedPodcast@RestaurantSwagger@RestaurantIdeaFactoryTik Tok - @JensenCummings @ChefJensenCummings@BestServedPodcast@RestaurantIdeaFactoryLinkedIn - @Jensen Cummings@Restaurant Idea FactoryYouTube - @Best Served Podcast@Restaurant Idea Factory@JensenCummings

Chef Simon reflects on the whirlwind years he spent cooking in Santa Barbara and Los Angeles, from the high-pressure kitchens of the Four Seasons to the celebrity-filled chaos of the Viceroy Hotel. He recounts his journey from a good cook to a decent manager, learning valuable lessons about leadership, stress, and the importance of knowing when to say enough. Buckle up for a wild ride through the LA culinary scene, filled with late nights, Red Bull-fueled rushes, and the occasional star sighting.

Embark on a riveting episode of Chef Journeys as Simon, aka the Culinary Mechanic, steps into the spotlight to share the remarkable tale of his culinary expedition. From his humble beginnings as a 17-year-old garnish guy in a New Mexico restaurant to the chaos of running a beachfront eatery in Massachusetts, Simon takes you through the highs and lows that shaped his unique chef journey. Get ready for an engaging narrative filled with passion, perseverance, and a love for the art of cooking.

Join us in this captivating episode as Certified Master Chef Tom Griffiths shares the inspiring story of his culinary journey, from the glamorous kitchens of Le Cirque to the intense challenges of earning the prestigious Master Chef title. Discover the sacrifices, the passion, and the unwavering dedication that fueled his ascent to culinary greatness. Simon and Chef Tom delve deep into the challenges chefs face, touching on income disparities, burnout, and the evolving culinary landscape. Tom advocates for chefs to play a crucial role in decision-making, emphasizing the importance of delivering delicious, healthy food and envisioning a future where chefs contribute to communities, particularly in schools and senior care facilities. The episode leaves listeners contemplating the profound intersection of culinary expertise, corporate dynamics, and the need for positive change within the industry. "Chef Journeys" continues to unravel the intricate threads of the culinary world, inviting listeners to reflect on the delicate balance between passion, sustainability, and the evolving nature of the industry.

In this captivating episode of Chef Journeys, host Simon Zatyrka is joined by the remarkable Gilda Sanchez Menick, an expert in the art of feeding crowds. From banquets to catering and grand events, Gilda shares her culinary journey, starting with childhood inspiration from her Salvadorian grandmother. The discussion delves into her culinary school experience, challenges in the restaurant business, and the transition to managing colossal catering operations. Gilda's insights into organizing large-scale events, dealing with catering sales teams, and the unique dynamics of working in a stadium kitchen provide a behind-the-scenes look into the world of volume cooking. A must-listen for aspiring chefs and food enthusiasts alike.

Welcome to Chef Journeys! In this episode, host Simon Zatyrka decodes the ethos of Culinary Mechanic, originally conceived in 2014 as a metaphor for restaurants as intricate machines requiring fine-tuning. Culinary Mechanic extends beyond physical components, encapsulating a mindset and philosophy emphasizing that the plate of food is a byproduct of a well-running culinary machine. Simon challenges the assumption that all chefs are inherently creative, asserting that while all chefs are Culinary Mechanics, not all Culinary Mechanics are chefs. This concept serves as a call to action, ensuring all elements of a culinary operation are seamlessly organized and functioning. Culinary Mechanic has evolved into a virtual restaurant advisory firm, distinct from traditional consulting, with a focus on helping chefs and restaurant owners efficiently manage their time, people, and businesses, fostering positive cultures and sustainable results. Join us as we unravel the layers of Culinary Mechanic, understanding its transformative potential in the culinary world.

In this captivating episode of Chef Journeys,Simon Zatyrka engages in an insightful conversation with Chef Seth Fernald, theresident chef of Oxbow Farm and Conservation Center in Carnation, Washington.The episode unfolds as Seth shares the remarkable story of his culinaryjourney, from humble beginnings as a dishwasher to becoming a passionateadvocate for the farm-to-table movement.      Seth's culinary odyssey commences at the age ofsixteen, working as a dishwasher in a bar and grill, eventually navigatingthrough various kitchen roles.    The transformative influence of culinaryeducation at Johnson and Wales sparks Seth's passion for fine dining, fueled byconceptual menus and inspiration from The French Laundry Cookbook.        Seth's immersion in the farm-to-table ethos gainsmomentum during his tenure at Novelty Hill-Januik Winery, where collaborationwith local farmers becomes a defining aspect of his culinary approach.        Seth reflects on the addictive energy ofrestaurant kitchens, conveying the perpetual pursuit of learning and refiningculinary techniques.        Chef Seth imparts valuable advice to aspiringchefs, emphasizing the importance of asking questions and engaging inmeaningful conversations to deepen culinary understanding.        The discussion delves into the evolving nature ofthe culinary industry, with Seth encouraging chefs to be open to feedback,adapt to changes, and find joy in their work.        Insights into outdoor cooking and the profoundconnection between chefs, fire, and local farmers add a unique perspective tothe conversation.Chef Seth concludes by expressing his deeppassion for Oxbow, a farm that holds a special place in his heart, andhighlights the joy derived from creating memorable culinary experiences forpeople.Overall, this episode provides a rich tapestry ofChef Seth Fernald's culinary philosophy, offering inspiration and valuableinsights for chefs at various stages of their culinary journey.

In this episode of Chef Journeys, host Simon Zatyrka explores the fascinating world of private chefs with guest Joe Oliveira, a seasoned private chef with a journey that spans the restaurant industry to private homes.Joe shares his introduction to the culinary world, starting as a busboy in Martha's Vineyard and gradually making his way through different roles in the kitchen.His culinary education at Johnson and Wales led him to Boston and eventually to the West Coast, where he spent over two decades in LA.Transitioning into the private chef realm, Joe discusses the unique dynamics of working in someone's home, emphasizing the importance of flexibility, adaptability, and understanding the household's preferences.He delves into the interpersonal skills necessary for success, such as knowing when to engage in conversation and when to remain discreet.Joe highlights the challenges of missing out on personal events and holidays in the culinary industry, offering advice for aspiring chefs to be aware of this aspect.The conversation touches on the art of menu planning for private events, navigating client preferences, and the rewarding nature of becoming part of a client's extended family. Joe's insights provide valuable lessons for chefs considering a shift into private culinary experiences.