Happy Thursday, everyone,
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This week we argued. A lot. Matt told me I'm not a chef anymore, then announced he's retiring as a sommelier. Mike went after Danny Meyer. Matt went after David Chang. I tried to keep the cursing to a minimum.  
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But inside all the back and forth, there's a real question worth discussing further: when you've done something long enough that it becomes part of who you are, what does it mean if you're not doing it every day anymore?  Check out the notes and clip below.
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Also this week: a stat about restaurants and GDP that I think more people need to see, and a white bean hummus recipe that uses two of my favorite underrated ingredients.

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The meez Podcast 🎙️

The Great Sommelier Debate, and the Definition of a Chef

This week, we argued a lot.  Way more than normal.

Mike is not a fan of Danny Meyer and made it known why.  Mike and completely disagree.  Matt thinks David Chang is neither a great chef nor a great restaurateur.  Mike and I totally disagree.  Matt crushed my soul a bit when he said I'm no longer a chef, just before he announced he's retiring from being a sommelier.

And a lot more.  Enjoy the episode.  

What we cover:

• Matt "retiring" as a sommelier, and whether you can be one if you're not working the floor
• Are you still a chef if you're not running a kitchen?
• Is David Chang a great restaurateur? Matt says no. Mike and I say yes.
• The Danny Meyer debate, tipping included, and Mike's VH1 analogy
• The failed Bloody Mary mix and a lesson from the Vitamin Water co-founder
• My hiring test for restaurant crew that almost never fails
• Steve Palmer and Indigo Road, the Danny Meyer of Charleston

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👉 Listen now here

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Chef Notes 📔

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Are you still a chef if you don't run a kitchen?

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This is a tough one.  

After posting a clip about this from the show this week, I have received a lot of DMs and text messages.  It seems that the majority of chefs I hear from believe that once a chef (assuming you put in the time), you will always be a chef.There are some (it seems mostly front-of-house and sommeliers) who say if you're not actively running a kitchen, you're not a chef, or at least a professional chef.

I think at some point if you practice a craft or anything long enough, it just becomes part of you.  Especially if it requires a significant amount of effort, pain, training, and suffering over an extended period of time.

I never have considered myself 'not a chef' anymore; though given I now run a tech company instead of a kitchen, there is certainly something different.  

Would love to hear your thoughts.  

👉 Chime in on the conversation on Linkedin or Instagram

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Hot Take🤔🌶️

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Not so much a hot take, but a great outlook.  

Restaurants in aggregate of the entire ecosystem represent more than 14% of the total GDP

This is second only to healthcare.

One in 5 leases in the US in urban areas in 2023 was for food use.

Given how much of administrative and digital work is being overhauled with Ai, industries like restaurants that require atoms far more than bits, that require physical labor, and most importantly, require hospitality and a respite for the community, are going to become even more important than ever.

Microsoft grew over 40% last year, and its hiring was flat.  This is true of many of the Mag7 tech companies.  This opens up a large labor force that the restaurant industry is very likely going to support.  

👉 Chime in with your thoughts here

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Recipe:

Umami Bomb White Bean Hummus

I have mentioned this Liquid Shio Koji many times.  I love it and use it in a TON of different applications.  Go buy a case now (I’m not affiliated, but I do love the Japanese Party team).  

I use that shio koji, along with one of the most underrated ingredients, nutritional yeast, in this umami bomb hummus. Shout out to Chef Wyile Dufresne for turning me on to these two products.  

White beans are a little more subtle than chickpeas, and the skins are a little softer too, so less pulsing is needed. The key is to let the garlic sit in the lemon juice for 5 min or so before making the dip.  The feta adds a nice saltiness and some more acidity, too.  

Recipe here

Plus, a cooking session with Alex from Tilit and me making this and a Tuna Butter dip here.  (Let me know if you want that recipe too)

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💬 Want to Be a Guest on The meez Podcast?

If you’re building at scale, or wrestling with hard zero-to-one problems worth talking about, I’d love to hear from you.

Apply to be a guest or nominate someone we should talk to.

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