#23. In this episode of The meez Podcast, we’re joined by special guest Chef John Adler, the Senior Vice President of Culinary and Physical Products at Blue Apron. John's culinary journey started in some of the world's finest kitchens, including working for chefs like Thomas Keller at Per Se and Chef Dan Barber at Blue Hill at Stone Barns. He also spent time at Michelin-starred restaurants across Spain and England before becoming the chef at the beloved Franny's in Brooklyn.

During the episode, John discusses what it was like to transition from the restaurant world to a large-scale institution like Blue Apron. He delves into the unique camaraderie and intimate connections formed in restaurant kitchens and how that differs from the corporate environment. John also shares how Blue Apron values customer feedback and constantly improves their recipes based on customer input. From recipe ratings to customer interviews, Blue Apron seeks to understand their customers' needs and preferences to create meaningful and delicious meals for homes across America.

Join host Josh and John in this insightful and heartwarming episode as they discuss the art of culinary innovation, the impact of recipes on people's lives, and the power of food to bring people together.

Where to find John Adler: 

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

In this episode, we cover:

(2:19) John’s background
(5:59) How Josh and John first met
(7:57) Restaurant vs. Corporate environment
(13:09) How Blue Apron gets customer feedback
(17:59) Recipe R&D at Blue Apron
(23:18) Helping Home Cooks with the Basics
(26:50) What is the goal of Blue Apron?
(34:00) What skillsets translate from hospitality to technology? 
(35:25) The importance of the entire guest experience
(40:10) Soft skills in management
(46:10) Why John loves to cook
(51:29) The legacy and impact of food