TIETOJA TÄSTÄ JAKSOSTA
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 things that became possible for me because of the door I actually had in front of me, not because skipping culinary school is better than going.
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In this episode, I explore:
- Why I never used my culinary school admission letters — and what a one-bedroom apartment in Bombay had to do with it
- The real financial gap between hotel management and culinary school in India, and why IHM Mumbai wasn't a backup plan
- What I didn't know walking into European kitchens for the first time — and the hazelnut praline moment that exposed it
- Why nobody at Mugaritz, Noma, or Kraft Heinz ever asked me how many degrees I had
- The two years I spent undocumented in Spain, and why I don't recommend anyone copy that path
- Why the real problem isn't culinary school — it's that there's no map connecting kitchens to the rest of the food system
- What I'd actually tell 19-year-old me, and what I think about the Michael Bakker and Adrian Woodhouse episodes
🎧 Fugitive Chefs explores how culinary expertise creates value across the modern food system.
📸 Furqan's Instagram: https://bit.ly/4dtiyTv
🎧 Podcast Instagram: https://bit.ly/43ndATO
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▶️ YouTube: https://www.youtube.com/@fugitivechefs
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HAE EDELLISIÄ EPISODEJA
Hae kanavan Fugitive Chefs vanhoja jaksoja.
MUITA jaksoja TÄSSÄ PODCASTISSA
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A year later, that question feels too small.
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Stefan Loose did.
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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…
Restaurants don’t have a chef problem. They have a systems problem.
In this episode of Fugitive Chefs, I sit down with entrepreneur and former chef Yago Ferretti Gonzalez, founder of FoodWeb, to explore what happens when chefs stop accepting broken systems and start building better ones.
After work…
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…
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.
MUOKKAA
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