TIETOJA TÄSTÄ PODCASTISTA 🔗
I’m Furqan Meerza, a chef who worked in some of the world’s top kitchens, including Mugaritz and Noma.
Like a lot of chefs, I hit burnout. And I realized I needed a different way to stay connected to food; one that didn’t cost me my health or identity.
Fugitive Chefs is a podcast for chefs and food creatives who still love this craft, but need change.
Each episode features honest conversations with those who’ve stepped away from the traditional kitchen and into something new, from fermentation and R&D to storytelling, drinks, food culture, and more.
Like a lot of chefs, I hit burnout. And I realized I needed a different way to stay connected to food; one that didn’t cost me my health or identity.
Fugitive Chefs is a podcast for chefs and food creatives who still love this craft, but need change.
Each episode features honest conversations with those who’ve stepped away from the traditional kitchen and into something new, from fermentation and R&D to storytelling, drinks, food culture, and more.
Juontajat:
Päivitä taajuus:
weekly
Keskimääräinen äänen pituus:
44 minutes
Vierashaastattelut
Englanti
Yhdysvallat
79 jaksoa
vuodesta 19. maaliskuuta 2023
episodic
VIIMEISIN JAKSO 🔗
Recorded the week I turned 30, this is a solo check-in — on what's changed since I left consulting work to become a Senior Innovation Chef at Kraft Heinz, and on an idea I keep coming back to: that "paying your dues" might be the most outdated piece of career advice still floating around …
HAE EDELLISIÄ EPISODEJA
Hae kanavan Fugitive Chefs vanhoja jaksoja.
EDELLISET JAKSOT 🔗
Should you go to culinary school? The president of the Culinary Institute of America says it depends. A head of school says you might not need the next degree. And I never went at all.
Over the last year, I've asked this question to very different people on Fugitive Chefs. This episode puts their …
Most food industry job requirements don't make sense until someone who's actually applying explains why. In this episode I cook pasta with Vincenzo, a Kraft Heinz intern about to finish up and go job hunting, and we get into what the process really looks like right now.
We discuss:
Why AI resume r…
De Nieuwe Winkel has two Michelin stars, a green star, and a dining room it wants to depend on less.
About a year ago, the restaurant started DNW Lab: an R&D arm set up as a separate entity so it can work directly with universities and with industry. I recorded this one in person at the restaur…
🎙️ Most people think a restaurant R&D kitchen is where new dishes get invented. What I saw looked closer to a library than a laboratory.
In this solo episode I break down what restaurant R&D actually is, based on four years in fine dining at Mugaritz and Noma, then three and a half years do…
Most chefs measure a career in kitchens. Tiffany Poe has measured hers in classrooms, boardrooms, and now, AI chats at 2am.
In this episode of Fugitive Chefs, Furqan sits down with chef, educator, coach, and AI trainer Tiffany Poe to trace a 25-year career that moved through restaurants, culinary e…
I had an admission letter to culinary school in my hand. I never used it.Some of you told me this podcast is starting to feel like an advertisement for culinary school. It's not — and I want to correct that directly instead of letting it sit.This solo episode is my honest answer: the specific thing…
Every restaurant Alan Bergo ever worked at closed.
In this episode of Fugitive Chefs, Alan — known online as the Forager Chef — shares how walking away from restaurant kitchens didn't mean walking away from food. It led him to become one of the world's most respected voices on wild ingredients, for…
Should you go to culinary school? The most honest answer we got all year: "It depends."
In this episode of Fugitive Chefs, I sit down with Michiel Bakker, the sixth president of the Culinary Institute of America, to talk about the future of culinary education — and what culinary expertise…
Culinary school taught you bechamel. It didn't teach you how to prove you're capable of anything else.In this episode of Fugitive Chefs, I sit down with Adrian Woodhouse, head of school at Otago Polytechnic in New Zealand, to talk about why culinary education is still built around a narrow, traditi…
Vastuuvapautusilmoitus: Tälle sivulle upotettu podcast ja kuvitus ovat peräisin Furqan Meerza:ltä, joka on sen omistajan omaisuutta, eikä se ole sidoksissa Listen Notes, Inc:n tukemaan.
PODCAST-HAKUKONEET
Voit käyttää verkkosivustoamme etsiäksesi3,820,628-podcasteja ja195,237,931-jaksoja ihmisten, paikkojen tai aiheiden mukaan.
I have no special talent. I am only passionately curious, and
I listen to podcasts.
‐ Albert "Llamacorn" Einstein
HAE EDELLISIÄ EPISODEJA
Hae kanavan Fugitive Chefs vanhoja jaksoja.
LUNASTA TÄMÄ PODCAST
Why to claim podcasts?
If you are a podcaster, the best way to manage your podcasts on Listen Notes is by claiming your Listen Notes
podcast pages.
It is a great, free way to engage the podcast community and increase the visibility of your podcasts.
After claiming your Listen Notes podcast pages, you will be able to:
✓
Manually refresh the RSS feed to sync up
✓
Get a verified badge (
✓
) alongside with your podcast name on Listen Notes
✓
Post luokitellut ilmoitukset for sponsorship,
guests, co-hosts,
cross-promotion...
✓
Respond to listener comments on Listen Notes
✓
Use speech-to-text techniques to transcribe your show and
edit transcripts
✓
Improve the presence of your podcasts, e.g., self-service
podcast-tekijän haastattelu...
✓
If you share your Listen Notes page and at-mention @ListenNotes
on X (formerly Twitter),
virallinen X-tilimme (entinen Twitter) will retweet to promote
your show to our followers.
Coming soon:
◯ Self-service promotion on Listen Notes
◯ Track your podcast stats on Listen
Notes, e.g., listens, page
views...
◯ Manage episodes
MUOKKAA
Kiitos, kun autoit pitämään podcast-tietokantaa ajan tasalla.
