Castuner

Fugitive Chefs

Furqan Meerza

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.

Сайт подкаста

Слушайте в своём приложении

Эпизоды

84 эпизода

  1. Do You Need a Degree to Become a Chef? | Parvinder Singh Bali 42:32
  2. Is a Chef Without a Restaurant Still a Chef? 57:13
  3. Why This Chef Believes Kitchens Are Worth Staying In | Adam Lamb 55:34
  4. How a Mechanical Engineer Built a Food Career Without Working the Line | Rich Shih 48:08
  5. From 80,000 Meals a Day to a Kitchen Full of Founders | Samer & Sami Simreen, KiCo 49:15
  6. What Happens When You Stop Waiting Your Turn? 19:02
  7. Should You Go to Culinary School? Four Honest Answers 18:33
  8. Food Industry Internships: What R&D Actually Looks Like 48:35
  9. De Nieuwe Winkel: What a Restaurant Can Sell Besides Dinner | Jan Majoor & George Erotokritou 51:37
  10. What Is Restaurant R&D? Inside a Test Kitchen 29:48
  11. From Kitchen to Corporate Innovation, Coaching, and AI | Tiffany Poe 52:59
  12. How Missing Culinary School Actually Put Me Ahead 27:40
  13. The Forager Chef: Alan Bergo on Restaurant Burnout, Reinvention & the Power of Following Curiosity 48:27
  14. Why the CIA President Says "It Depends" on Culinary School | Michiel Bakker 1:00:05
  15. Are We Training Chefs for the Wrong Careers? | Adrian Woodhouse 52:51
  16. Why the Fugitive Chefs Podcast Is Changing 15:59
  17. The Future of Kitchens Isn’t AI. It’s Better Systems | Yago Ferretti Gonzalez 41:44
  18. The Chef Who Reinvented Himself Again and Again | Stephen Losee 55:16
  19. The Chef Who Turned Food Tours Into a Global Business | Karl Wilder 47:01
  20. From Michelin Kitchens to Billionaires: The World of Private Chefs | Chris Demaillet 50:58
  21. Why So Many Chefs Start Doubting Themselves After Leaving Restaurants 15:00
  22. The Startup Turning Bread Waste Into Pasta | Eat Wasted 51:32
  23. From Fine Dining to Food Systems — How Chefs Can Influence the World | Matthew Beaudin 48:58
  24. Why Kitchen Work Feels So Exhausting (It’s Not What You Think) 7:16
  25. Kitchens Aren’t Just Stressful. They’re Poorly Designed Systems. 35:55
  26. There Is No One Way to Be a Chef 12:18
  27. From Chef to Food Systems: Why Kitchens Need to Think Beyond the Plate 1:00:47
  28. No One Tells Chefs What Comes After Burnout 13:33
  29. Chefs Without Restaurants: Building a Career Beyond the Kitchen | Chris Spear 39:09
  30. From US Navy to School Kitchens: Feeding 56,000 Kids a Day 38:38
  31. Why Chefs Feel Stuck (Even in Good Kitchens) 8:11
  32. From The French Laundry to Building Better Kitchens — Justin Khanna on Chef Performance 1:12:39
  33. Inside the Basque Culinary Center Master in Gastronomic Sciences 48:43
  34. What Is a Corporate Chef? Breaking Down the Real Roles Inside Food Companies 30:00
  35. Corporate Chef: Selling Out or Scaling Up? | Marilen Ingco 52:15
  36. Can Chefs Influence Global Food Systems? — Estefanía Simon-Sasyk 1:00:15
  37. Do Degrees Actually Prepare Chefs for Food System Jobs? 11:47
  38. Chefs as Translators: From Zero-Waste Kitchens to Food Systems | Ryan Walker 1:10:41
  39. Thinking About Leaving Kitchens but Stuck Without a Plan? Listen to This 17:12
  40. From Top Chef to Fiction Writer: Marisa Churchill on Reinventing Chefhood 43:02
  41. If You’re Thinking About Leaving Kitchens This Year, Listen to This First 16:46
  42. From Noma Fermentation to Food Tech: How Lorenzo Tirelli Is Scaling Flavor with Reduced 51:30
  43. Why Kitchen Burnout Isn’t About Hours, It’s About Control 12:27
  44. Celiac to CEO: How Dylan McDonnell Built Foodini to Fix Dining for Millions 46:09
  45. How to Know It’s Time to Leave the Restaurant Kitchen (Chef Burnout & Career Change Advice) 15:05
  46. From Chef to Tech Founder: How David Castro is Fixing Restaurants from the Inside 46:52
  47. Fermentation as Philosophy: From Fine Dining to Flour and Community 51:37
  48. Beyond the Pass: What’s Next After the Restaurant Kitchen 12:15
  49. Supper Club Culture : Sormeh on Community Over Covers 36:21
  50. How I Became a Fugitive Chef: My Origin Story (Birthday Special) 34:17