In this episode, Furqan speaks with David Castro — a former chef turned restaurant consultant and the founder of Food Hub, a restaurant software redefining how kitchens work. After studying gastronomy at the Basque Culinary Center and working at acclaimed restaurants like Pujol in Mexico City and Cocina Hermanos Torres in Barcelona, David saw a pattern that most chefs ignore: Restaurants fail not from lack of passion — but from lack of systems.
Today, through his global consulting work and Food Hub, he’s helping small independent restaurants gain the kind of structure and consistency once reserved for big hotel groups. Not to replace chefs — but to give them what they’ve lost: headspace for creativity!
They talk about: Why most kitchens run on chaos instead of systems How tech can give chefs more creative freedom, not less Lessons from consulting projects in the Galápagos, San Diego, and Cancún What every chef can learn from building systems that scale A conversation about structure, creativity, and the next generation of hospitality innovation — built by chefs, for chefs. If you’ve ever felt that restaurant life could be smarter, calmer, and more human — this episode will show you how chefs like David are building that future. Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us on Spotify, subscribe & comment on YouTube, and share with someone who dreams of cooking differently. Hosted by Furqan from the Fugitive Chefs Podcast Furqan’s Instagram: https://bit.ly/4dtiyTv Podcast Instagram: https://bit.ly/43ndATO Spotify: https://spoti.fi/3F6j25A Apple Podcasts: https://apple.co/43vBtbT Connect with David Castro LinkedIn: https://www.linkedin.com/in/jose-david-castro-zabarain-37459421b/ Instagram: @foodhub.io
In this episode, Furqan speaks with Paul Albert — a French chef turned baker, cheesemaker, and fermentation educator.
After years in fine dining, Paul left restaurant life to explore the living world of microbes. From discovering sourdough in Brazil to teaching fermentation in Paris and volunteering in Nepal, his journey shows how slowing down can open new creative and human possibilities.
They talk about:
Replacing the rush of service with nature’s rhythm
Teaching fermentation as a language of care and context
Finding balance between craft, freedom, and sustainability
Why failure (and patience) are the best teachers
A conversation about curiosity, transformation, and what happens when chefs let food — and life — ferment at their own pace.
If you’ve ever wondered what it looks like to build a life in food on your own terms — this episode is proof that creativity thrives beyond the pass.
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday.👉 Follow, rate us on Spotify, subscribe & comment on YouTube, and share with someone who dreams of cooking differently.🎙️ Hosted by Furqan from the Fugitive Chefs Podcast📸 Furqan’s Instagram: https://bit.ly/4dtiyTv🎧 Podcast Instagram: https://bit.ly/43ndATO🎵 Spotify: https://spoti.fi/3F6j25A🍏 Apple Podcasts: https://apple.co/43vBtbT🔗 Connect with PaulInstagram: @paul.fermentationChapters
00:00 The Freedom of Baking: Choosing Your Hours
12:00 The Science of Bread: From Intuition to Knowledge
14:50 Curiosity and Learning: The Journey of a Baker
17:58 The First Loaf: Learning from Failure
20:33 Transitioning to Independence: From Employee to Entrepreneur
23:21 Teaching Fermentation: Making Knowledge Accessible
26:29 Contextualizing Fermentation: Adapting to Local Needs
29:21 Misconceptions of Fermentation: Understanding the Process
31:16 The Timeless Art of Fermentation
33:25 Community and Craft in Fermentation
34:44 Understanding the Value of Fermented Products
36:52 Transitioning to a New Culinary Path
43:52 Looking Ahead: Future Projects and Social Impact
After 35 episodes of Fugitive Chefs, I’ve spoken with chefs who left the pass — not to quit food, but to redefine what a chef can be.
From R&D labs to classrooms, sustainability projects to storytelling and entrepreneurship — these are the five paths chefs are carving beyond traditional kitchens.
In this special solo episode, I break down what I’ve learned from voices like:
👨🍳 Dan Giusti — from Noma to school food systems
🌎 Vojtech Vegh — building the world’s first zero-waste restaurant
🌊 Ned Bell — fighting for ocean sustainability
🍫 Maximilian Bogenmann — creating chocolate without cacao🧠 Pat Clifford — leading flavor innovation at PepsiCo
We’ll talk about:
00:00 Introduction to the Fugitive Chefs Podcast
02:16 The Evolution of the Podcast
05:03 Five Paths of Culinary Innovation
07:52 Building a Community for Chefs
10:49 Engagement and Future Directions
12:10 Spotify youtube outro.mp4
If this resonates with you:
👉 Join the Fugitive Chefs Circle → [https://tally.so/r/3jOd7Y]
👉 Rate & Follow on Spotify, Youtube or Apple Podcasts — it helps others find the show
👉 Connect on LinkedIn → https://www.linkedin.com/in/furqan-meerza-07b9b5112/
👉 Watch the Beyond the Pass carousel on my profile
This podcast began as a way for me to learn — now, it’s a place where we all can. See you inside the circle!
🎧 Fugitive Chefs — stories and strategies from chefs redefining food, creativity, and purpose.
In this episode of Fugitive Chefs, host Furqan sits down with Sormeh, a private chef and supper club host from Iran, whose journey shows that you don’t need a restaurant to create magic through food.
Sormeh’s story begins in her teenage kitchen — where cooking became her safe space and escape — and evolves into building one of Iran’s first supper clubs, introducing a new culture of dining built on intimacy, storytelling, and community.
What makes her path so powerful is how she turned fear into fuel — from hosting her first dinners at a loss just to build trust, to inspiring a whole new wave of supper clubs across Iran.
We talk about:
🍽️ How food became healing — and later, purpose.
🏠 Building community and culture through supper clubs.
💡 Pricing, trust, and the challenges of creating outside systems.
🌍 Redefining what it means to be a “chef” without a restaurant.
📱 The role of social media in scaling a one-person creative business.
💬 Why success for her means guests leaving with a memory, not just a flavor.
If you’ve ever wondered what it looks like to build a life in food on your own terms — this episode is proof that creativity thrives beyond the pass.
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday.
👉 Follow, rate us on Spotify, subscribe & comment on YouTube, and share with someone who dreams of cooking differently.
🎙️ Hosted by Furqan from the Fugitive Chefs Podcast
📸 Furqan’s Instagram: https://bit.ly/4dtiyTv
🎧 Podcast Instagram: https://bit.ly/43ndATO
🎵 Spotify: https://spoti.fi/3F6j25A
🍏 Apple Podcasts: https://apple.co/43vBtbT
🔗 Connect with Sormeh
Instagram: @sormehthegourmet
Chapters
00:00 The Journey into Culinary Arts
00:27 Cultural Perspectives on Cooking in Iran
05:03 The Concept of Supper Clubs
09:21 Challenges and Pricing in Supper Clubs
14:13 Social Media's Role in Culinary Success
18:28 Defining Success Beyond Traditional Metrics
22:53 Advice for Aspiring Chefs
27:12 Closing Thoughts and Reflections
On my birthday (October 7), I turn the mic on myself and share the real origin story of Fugitive Chefs.
I grew up in Bombay, studied hospitality because culinary schools didn’t exist, and realized the “chef” track in India was mostly management in a chef’s coat—not cooking. A misread email led me to an internship at Noor (Córdoba), then to Mugaritz where food is built around ideas and philosophy. A full scholarship to MAD Academy took me to Copenhagen; a winter stage at Noma became a contract by week two.
Alongside the dreams came immigration stress, burnout, bike accidents, and a moment I called “Off-Line.” I stepped away from restaurants, worked on a permaculture farm, and eventually found a new home in R&D at the Basque Culinary Center, consulting across health, industry and food systems. That’s where the podcast was born: to spotlight chefs who leave the brigade and still build meaningful lives in food.
If you’re at a crossroads, this one’s for you.
In this episode:
• Bombay roots, hospitality school, and why I left India
• Noor & Mugaritz: philosophy over luxury—an example dish that messes with value and craft
• MAD Academy scholarship → Copenhagen → Noma contract in week two
• Immigration, burnout, and going “Off-Line”
• Farming, regeneration, and finding impact beyond the pass
• Why Fugitive Chefs exists and what’s next
Say hi / share your story: @fugitivechefspodcast
If this helped you, please rate the show ⭐⭐⭐⭐⭐ and share it with a friend.
Chapters
00:00 Intro: Birthday & why this is a solo episode
02:05 Bombay roots, festivals, family & food
06:30 Hospitality school in India → “chef” as management path
10:55 Writing to Noor, the accidental internship in Córdoba
13:30 Paris stage, back to India, then returning to Spain
15:55 Mugaritz: philosophy over producers, the “fake saffron” lamb story
18:40 First Indian hire, challenges & what Mugaritz taught me
19:55 MAD Academy scholarship (Environment & Sustainability)
21:45 Winter closure → Copenhagen → Noma four-week stage
23:00 Week two: offered a contract at Noma
24:45 Hours, elderflower nights, and the cost of excellence
26:15 Immigration spiral, London incident, “Off-Line”
30:05 Permaculture farm, healing & rethinking my path
31:40 R&D at Basque Culinary Center: impact beyond the pass
34:20 Why Fugitive Chefs—building a community
37:30 Call to action & birthday sign-off
Julius Persoone, third-generation chocolatier, chef, and creative force behind one of Belgium’s most celebrated chocolate houses—joins Furqan to talk about reimagining what chocolate can be. From growing up in a Michelin-fed pastry family to carving out his own rebellious path, Julius shares how he turned family legacy into a playground for flavor, science, and storytelling.
We explore the dramatic moment when his entire kitchen staff walked out, how he rebuilt with restaurant chefs seeking better hours, and why he treats every chocolate like a plated dish. Julius dives into collaborations with Antwerp fashion designers (including “alien chocolate”), savory experiments with grass and tomato, and groundbreaking medical projects that help throat cancer patients taste again.
This conversation unpacks what it means to balance heritage with innovation, the future of chocolate as prices soar, and why the next generation of chefs must question everything to find their own identity.
If you’ve ever thought chocolate was “just sweets,” Julius will change your mind.
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.
🎙️ Hosted by Furqan from the Fugitive Chefs Podcast
Furqan`s Personal Insta : https://bit.ly/4dtiyTv
Podcast Instagram : https://bit.ly/43ndATO
Spotify : https://spoti.fi/3F6j25A
Apple Podcasts : https://apple.co/43vBtbT
🔗 Connect with Julius Persoone
Instagram : @juliuspersoone
Website : https://juliuspersoone.com/en/
Chapters
00:00 Growing Up in a Chocolate Legacy09:10 From Savory Kitchens to Pastry18:45 Reinventing the Family Business27:30 Fashion, Aliens & Experimental Flavors36:50 Medical Chocolate and Healing Through Taste45:00 The Future of Chocolate & Advice for Young Chefs49:03 Outro
In this episode of Fugitive Chefs, host Furqan sits down with Andres Jara, Colombian-born chef and founder of Fava Mole. Andres’ journey moves from his grandmother’s kitchen in Cartagena to running his first catering company at 21, studying at culinary schools across Latin America and Europe, and eventually becoming a farmer, butcher, and head chef in Italy.
What makes his story unique is how he turned a moment of scarcity—no avocados for guacamole—into innovation, creating Fava Mole, a sustainable alternative born out of local farming and creativity. Today, Fava Mole is scaling across Europe while staying rooted in regenerative agriculture.
We talk about:
Leaving the safety of traditional kitchens to carve an independent path.
How failures and pivots (from catering to farming to dips & spreads) shaped his resilience.
The link between farming and cooking, and why more chefs should get their hands in the soil.
What it takes to scale a food innovation without losing integrity.
Andres reminds us that fear is often the sign you’re close to a breakthrough—and that chefs can make just as much impact outside kitchens as inside them.
If you’ve ever wondered what a chef can become beyond the pass, this one’s a map and a nudge.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Andres JaraLinkedIn : https://www.linkedin.com/in/andres-jara-favamole/Website :https://www.favamole.nl/
Chapters
00:00 Culinary Journey Begins
08:36 Building a Catering Business
17:14 Expanding Horizons in Culinary Education
18:14 The Journey of Food Sourcing
21:53 The Birth of Fava Mole
25:08 Scaling Up: Challenges and Opportunities
31:15 Market Dynamics and Competition
36:34 The Chef's Perspective: From Kitchen to Business
41:21 Embracing Challenges and Building Resilience
Chef Ned Bell—Canadian chef, educator, and founder of Chefs for Oceans—joins Furqan to explore how chefs can shape a food system that sustains people and planet. Ned traces his path from classic French apprenticeships and high-pressure brigades to leading kinder, high-expectation teams and front-lining sustainable seafood. We get into Ocean Wise, the 2014 coast-to-coast bike ride that launched Chefs for Oceans, and why North America must move beyond “four fish” (shrimp, salmon, tuna, whitefish) to embrace seaweed and overlooked species. Ned shares how chefs can partner with scientists, influence suppliers, and make better choices without preaching—and why his Four Seasons restaurant’s revenue more than doubled after going 100% Ocean Wise. He’s candid about privilege, reconciliation in Canada, and the slow work of education, offering practical advice for chefs who want impact without burning out.
If you’ve ever wondered what a chef can become beyond the pass, this one’s a map and a nudge.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Ned BellInstagram : @nedbellWebsite : https://www.nedbell.com/
Chapters
00:00 The Journey of Chef Ned Bell
09:02 Sustainable Seafood Advocacy
18:21 The Role of Chefs in Environmental Change
27:50 Education and the Future of Culinary Arts
37:20 Closing Thoughts and Advice for Aspiring Chefs
43:59 Spotify youtube outro.mp4
In this episode of Fugitive Chefs, Furqan sits down with Max (Maximillian) Bogenmann—former Amass chef and co-founder of Endless Food Co., the team behind THIC, a chocolate made from large-scale brewery side streams. Max traces the leap from New York kitchens to Copenhagen’s Amass, where zero-waste creativity and fermentation shaped his view of food systems. We get into why cacao’s supply chain is cracking (climate volatility, deforestation, price shocks), how Endless aims to future-proof chocolate without compromising flavor, and what it takes to scale chef thinking from R&D pots to 1,000-kilo tanks. Max shares honest lessons on sales, rejection, Excel muscles (!), and building a network—plus how startup chaos compares to the adrenaline of service. If you’ve ever wondered what a chef can become beyond the pass, this one’s a map and a nudge.
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.
🎙️ Hosted by Furqan from the Fugitive Chefs Podcast
Furqan`s Personal Insta : https://bit.ly/4dtiyTv
Podcast Instagram : https://bit.ly/43ndATO
Spotify : https://spoti.fi/3F6j25A
Apple Podcasts : https://apple.co/43vBtbT
🔗 Connect with Max
Instagram : @maximillian.bogenmann
Website : https://endlesscph.com/
Chapters
00:00 Rethinking the Chef's Role Beyond the Kitchen
12:25 Journey into Culinary Arts
15:22 Experiences in New York's Restaurant Scene
19:39 Innovations at Amass
25:54 Transitioning from Restaurant to Business
34:02 Challenges of a Chef in a Startup
40:31 Skills for Culinary Entrepreneurs
45:18 Personal Reflections on Career Changes
50:16 The Identity of a Chef Today
Summary
In this conversation, Dan Giusti shares his journey from being the head chef at Noma to founding Brigade, an organization focused on improving institutional food service. He discusses the importance of learning to cook, the challenges of managing older staff, and the misconceptions surrounding culinary school. Dan emphasizes the need for chefs in institutional settings and the value they bring to improving food quality. He also reflects on his experiences at Noma and the lessons learned throughout his career. In this conversation, Dan Giusti shares his journey from being a chef at Noma to founding Brigade, an organization focused on improving institutional food. He discusses the challenges he faced in the high-pressure environment of Noma, the importance of cooking for communities in need, and the need for recognition and respect for chefs working in institutional settings. Dan emphasizes the significance of professional development for chefs and the necessity of making a change if one is not content in their career. He also outlines the future goals for Brigade and the impact they aim to have on the food service industry.
Chapters
00:00 Introduction and Background
02:26 The Chef Identity and Its Implications
05:24 Brigade: A New Approach to Institutional Food
08:01 Career Path: From Culinary School to Chef
11:06 Advice for Aspiring Chefs
13:49 The Reality of Working in Restaurants
16:44 Early Career Experiences
19:33 Reflections on the Restaurant Industry
25:04 Navigating Culinary Identity and Experience
27:08 Challenges of Young Leadership in the Kitchen
31:46 The Role of Culinary School in Career Progression
36:12 The Noma Experience: Growth and Pressure
43:29 Transitioning from Fine Dining to Meaningful Cooking
48:25 The Vision for Institutional Food
51:09 The Role of Chefs in Institutional Settings
56:47 Recognition and Value of Chefs
01:04:09 Professional Development in the Culinary Field
01:10:11 Future Aspirations for Brigade
In this conversation, Furqan and Imrun Texeira discuss the evolution of culinary careers, the importance of hands-on experience in culinary education, and the transition from traditional restaurant roles to innovative positions in the food industry. They explore the significance of mentorship, networking, and international experiences in shaping culinary professionals. The podcast serves as a platform for sharing insights and stories from individuals who have successfully navigated their culinary journeys, highlighting the potential for new opportunities beyond conventional kitchen settings. In this conversation, Imrun Texeira shares his journey through the culinary world, emphasizing the importance of passion, diversity, and representation in cuisine. He discusses the impact of COVID-19 on his career, the challenges of private dining, and the significance of mental health in the restaurant industry through initiatives like the Burnt Chef Project. Imrun encourages aspiring chefs to explore their passions beyond traditional roles and to seek creative freedom in their culinary endeavors.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Imrun TexeiraInstaram : @imrun.texeira00:00 Early Restaurant Experiences and Career Evolution04:26 Early Culinary Experiences and Co-op Placements12:53 International Culinary Exposure and Learning19:04 The Birth of Wanderlust and Private Dining31:47 Navigating the Challenges of Private Dining32:38 Navigating the Private Chef Landscape34:15 The Creative Process in Private Dining37:43 The Impact of Top Chef on a Chef's Career46:30 The Burnt Chef Project: Addressing Mental Health in Hospitality58:48 Advice for Aspiring Chefs: Finding Your Path
In this engaging conversation, Sandhya Kumar shares her unique journey from a traditional culinary background to becoming a food designer and R&D leader at the Future Food Institute. She discusses her early experiences in the hotel industry, the challenges she faced, and how her passion for food led her to explore food styling and film production. Sandhya emphasizes the importance of sustainability and regenerative practices in the food industry, highlighting the role of chefs in advocating for change. She reflects on the evolving landscape of food design and the impact of younger generations on food systems, ultimately expressing her commitment to continue her work in this dynamic field.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Sandhya KumarInstaram : @travellingchef_skChapters00:00 Introduction to Sandhya Kumar and Her Journey01:07 Early Career and Culinary Education03:13 Experiences in Hotel Kitchens07:05 Transitioning from Kitchen to Food Styling10:23 Food Styling in Film Production11:46 Navigating Challenges in the Culinary World15:46 Reflections on Integrity and Career Choices16:37 Navigating the Hospitality Industry18:24 The Fast-Paced World of Food Consulting20:42 The Impact of the Pandemic on Career Choices22:27 Pursuing Education in Food Design24:43 Teaching and Promoting Healthy Eating26:55 The Journey into Food Innovation30:01 Reflections on Education and Career Paths33:04 The Hidden Skills of Chefs34:31 Understanding Future Food Institute37:02 The Role of Food Design39:41 Innovating for Sustainability42:31 Regenerative Practices in Food Systems44:56 Connecting Through Food49:27 Empowering the Next Generation of Food Innovators
In this conversation, Nick Chindamo (@nickofnorth) shares his journey from traditional restaurant cooking to foraging and educating others about sustainable food practices. He emphasizes the importance of finding purpose in one's culinary career, the philosophy behind foraging, and the need to connect with nature. Nick discusses his daily life as a forager and educator, the challenges of navigating regulations, and his community initiative, the Island Collective, which focuses on zero waste cooking. He encourages chefs and food enthusiasts to look beyond individual ingredients and understand the broader ecosystem they are part of.
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.
🎙️ Hosted by Furqan from the Fugitive Chefs Podcast
Furqan`s Personal Insta : https://bit.ly/4dtiyTv
Podcast Instagram : https://bit.ly/43ndATO
Spotify : https://spoti.fi/3F6j25A
Apple Podcasts : https://apple.co/43vBtbT
🔗 Connect with Nick Chindamo
Instagram : @nickofnorth
Chapters
00:00 Introduction to Nick of North and the Podcast's Purpose
01:31 Nick's Journey into Foraging and Cooking
07:22 The Influence of Family and Early Food Experiences
09:50 Seeking Purpose in the Food Industry
12:07 The Intersection of Foraging and Restaurant Consistency
18:07 Realization of Identity as a Forager-Cook
18:56 The Whimsical World of Local Cuisine
21:07 Landscape Literacy in Culinary Arts
22:51 A Day in the Life of Nick of North
28:15 Navigating Foraging Regulations
34:32 The Economics of Foraging and Commercialization
36:03 Exploring Flavor Families
37:03 The Island Collective Initiative
40:17 Zero Waste Philosophy in Cooking
43:00 Connecting with Local Ecosystems
46:02 Education and Community Engagement
48:50 Finding Purpose Beyond the Kitchen
52:06 Understanding Ingredients Holistically
In this episode of Fugitive Chefs, Furqan sits down with Curro Polo, a former fine-dining chef who traded Michelin kitchens for microbes. From his early days at Mugaritz to brewing kombucha at Harvard, Curro unpacks a journey that spans hospitality, science, and the search for purpose.
They dive into his passion for fermentation, what led him to pursue a PhD, and how his current research is building predictive models for flavor. Along the way, they reflect on the power of mentorship, the limits of kitchen creativity, and why universities might be the new frontier for chefs looking to rethink food.
Curro also shares the story behind Lollipop Gatherings — his creative pop-up project blending food, art, and chaos.
This is an honest conversation about pivoting, staying curious, and letting go of titles to follow what truly excites you.
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Curro Polo
Lollipop Gatherings : @lollipop.gatherings
Chapters
00:00 Curro's Journey into Food and Cooking
02:03 First Experiences in the Kitchen
06:57 Internship at Mugaritz: A New Perspective
13:40 Exploring Fermentation at Mugaritz
17:14 The Power of Collaboration in Culinary Arts
18:45 Navigating Career Transitions in the Culinary World
21:52 The Journey into Food Science and Education
24:12 Exploring the Unique Master’s Program in Food Science
26:15 From Culinary to Academia: The Harvard Experience
30:29 Researching Kombucha: Insights from the Lab
33:29 The Role of PhDs in Advancing Knowledge
38:22 The Role of Universities in Society
43:19 Lollipop Gatherings: A Creative Culinary Project
50:00 Curro's PhD Journey and Innovative Research
55:05 Advice for Aspiring Creatives and Chefs
What happens when a chef walks away from the traditional kitchen and builds something entirely his own?
In this episode, we speak with Eddie Shepherd, the self-taught, plant-based chef behind The Walled Gardens—a solo tasting menu experience run from the ground floor of his home in Manchester.
From his early days as a philosophy student and dishwasher to pioneering a new model for modern fine dining, Eddie opens up about creativity, burnout, independence, and what the future of food could look like outside the restaurant industry.
Whether you're a chef, creative, or dreamer rethinking your path—this episode is for you.
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.
🎙️ Hosted by Furqan from the Fugitive Chefs Podcast
Furqan`s Personal Insta : https://bit.ly/4dtiyTv
Podcast Instagram : https://bit.ly/43ndATO
Spotify : https://spoti.fi/3F6j25A
Apple Podcasts : https://apple.co/43vBtbT
🔗 Connect with Eddie Shepherd
Instagram: eddiesheps
Linktree: http://bit.ly/45j6TmX
00:00 – Intro: Meet Eddie Shepherd
01:04 – From philosophy student to dishwasher to chef
02:17 – Self-teaching science and technique without culinary school
03:56 – Thoughts on culinary education vs. on-the-job learning
06:58 – Why Eddie went plant-based early in his career
09:25 – El Bulli, Ferran Adrià & the spark of creativity
11:28 – Working in early vegetarian restaurants in the UK
13:41 – Why he had to create his own learning platform
15:35 – Starting with blogs, e-books, and early YouTube
18:30 – Thoughts on social media & content in the chef world
20:43 – What is *The Walled Gardens*?
25:24 – Learning business skills as a solo chef
27:35 – Turning discarded ideas into creative content
28:26 – Are you ever really “ready” to start?
31:58 – A week in the life of Eddie’s micro-restaurant
35:20 – Long hours, legality, and independence vs burnout
39:01 – Mental health, creativity, and protecting the self
41:06 – The cost of sustainability and staff balance
44:00 – Family support & impact on personal life
48:37 – What’s next for Eddie & The Walled Gardens
51:07 – Advice for chefs ready to start something of their own
54:10 – Final reflections and close
In this episode of Fugitive Chefs, we speak with Frederik Jensen — a former fine-dining chef who left the restaurant world to tackle the food system from the inside out.
From working in Michelin-starred kitchens in Copenhagen, Shanghai, and Tokyo, to co-founding the food innovation powerhouse Chew, Frederik has now launched Nutrumami (https://www.nutrumami.com/) — a company focused on creating clean-label, multifunctional ingredients that can help reshape how we eat.
We discuss:
– The reality of kitchen culture in Japan, Denmark, and China
– Why chefs are uniquely positioned to drive food innovation
– Building Neutromami to fight ultra-processed food through better ingredients
– The misunderstood world of clean label, fermentation, and scale
– What chefs bring to R&D teams in FMCG
Whether you're a chef considering a new path, a food scientist, or just someone curious about the future of food — this episode is packed with insight, honesty, and a vision for better food at scale.
👉 Follow and rate us for more stories from inside and outside the kitchen.
#FugitiveChefs #FrederikJensen #Nutrumami #FoodInnovation #CleanLabel #FoodSystem #FoodTech #ChefLife #RestaurantToStartup #CulinaryScience #UltraProcessedFood #Fermentation #IngredientInnovation #KitchenCulture #FromChefToFounder #FoodPodcast
Chapters
00:00 Introduction to Frederick Jensen
01:33 Early Influences and Culinary Journey
04:56 Culinary Education and Apprenticeship
07:36 Experiences in Shanghai and Japan
11:45 Cultural Insights from Japanese Kitchens
18:14 Transitioning to Concept Creation and Business
27:02 The Birth of Chew and Its Vision
27:46 The Birth of a Food Innovation Lab
30:41 Merging Culinary Arts with Science
33:29 The Role of Chefs in Food Innovation
36:39 Navigating the Challenges of Food Development
40:31 The Transition to Nutrumami
44:20 Innovating with Multifunctional Ingredients
46:09 The Debate on Ultra-Processed Foods
52:17 The Future of Plant-Based Products
56:13 Government Regulations and Market Dynamics
01:02:02 Advice for Aspiring Food Innovators
What happens when someone leaves the bar but not the industry?In this episode of Fugitive Chefs, we talk to Jack Muirhead — a former high-end bartender who went on to design hospitality education at the pioneering MAD Academy in Copenhagen. Jack shares his journey from behind the bar in Australia to building programs that tackle the hidden challenges of hospitality — from burnout and lack of mentorship to poor financial literacy and cultural blind spots.We talk about:His early years in cafes, bakeries, and bars across Australia, the US, and JapanWhy front-of-house voices deserve more space in food discourseHow MAD Academy is helping reframe food educationThe need for non-chef professionals in building a better industryWhy curiosity and confidence matter more than clear career pathsHis hopes for hospitality in a post-COVID worldThis episode is for anyone asking: What’s next after restaurants?Because change in food won’t come from one person — it’ll come from all of us.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Jack MuirheadInstagram: @jaacmChapters00:00 Introduction and Background01:48 The Impact of MAD Academy17:04 Community and Ecosystem in Copenhagen19:43 Personal Growth and Opportunities22:22 Advice for Aspiring Professionals24:12 Finding Your Path in Hospitality26:24 The Importance of Community and Mentorship28:48 The Role of Education in Hospitality33:37 Navigating Financial Challenges in Hospitality35:04 Creating a Supportive Work Environment38:31 Understanding Regulations in Hospitality43:07 The Future of Food Education47:21 Navigating Career Opportunities in Hospitality
In this episode of Fugitive Chefs, we speak with Christian Weij — fermentation specialist, author, educator, and food systems innovator based in the Netherlands.
Christian’s story is anything but linear: from a career in advertising to hosting secret supper clubs, to building Proeftuin Ede (https://proeftuin-ede.nl/) — a living lab for sustainable food education — and becoming one of Europe’s leading voices in modern fermentation. We dive into how ancient techniques like sauerkraut and miso are being used today to tackle everything from waste reduction to flavor innovation.
We talk about:
How Christian turned bread waste into miso
Why fermentation is a tool for education and protest
The challenges of working with food laws in Europe
His work with Wageningen University and EU food projects
The role of AI and ChatGPT in food education
What a truly circular food system might look like
This is a conversation about creativity, microbes, meaning, and how food can be both an ancient ritual and a modern solution.
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.
🎙️ Hosted by Furqan from the Fugitive Chefs Podcast
Furqan`s Personal Insta : https://bit.ly/4dtiyTv
Podcast Instagram : https://bit.ly/43ndATO
Spotify : https://spoti.fi/3F6j25A
Apple Podcasts : https://apple.co/43vBtbT
🔗 Connect with Christian Weij
Instagram: christianweij
Chapters
00:00 Introduction and Background of Christian Weij
04:57 The Journey into Fermentation
10:35 The Concept of Pop-Up Restaurants
15:45 Sustainability and Local Sourcing
21:20 Challenges with Food Regulations and Fermentation
23:02 The Role of Government in Food Regulation
25:55 Technology's Impact on Fermentation and Sustainability
27:22 Innovations in Fermentation: ChatGPT and Beyond
29:30 The Evolution of Dutch Cuisine
31:45 Inspiration and Education in Culinary Practices
34:05 Connecting Through Fermentation and Community
39:57 The Future of Food Systems and Global Responsibility
In this episode of Fugitive Chefs, we sit down with Ioakeim Goulidis, Head of R&D at Muri Drinks(https://muri-drinks.com/), a Copenhagen-based pioneer of complex, non-alcoholic fermented beverages.
From growing up in Greece with a passion for food, to studying food science, to working in the legendary Noma Fermentation Lab under David Zilber — his path is anything but linear.We dive into how he blends culinary craft with scientific precision, the magic (and madness) of scaling fermented drinks, and why Muri isn’t just a non-alcoholic brand — it’s a new way to experience flavor. You’ll also hear reflections on creative inspiration from music, the role of cultural roots in product design, and how Copenhagen continues to be a launchpad for radical food innovation.
Whether you're a chef, a food scientist, or just someone curious about what’s next in food and beverage, this episode is for you.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation.
New episodes every Tuesday.
Follow, rate us & subscribe for more stories from the culinary underground.
🎙️ Hosted by Furqan from the Fugitive Chefs Podcast
Furqan`s Personal Insta : https://bit.ly/4dtiyTv
Podcast Instagram : https://bit.ly/43ndATO
Spotify : https://spoti.fi/3F6j25A
Apple Podcasts : https://apple.co/43vBtbT
🔗 Connect with Ioakeim Goulidis
Instagram: @ioakeim_goulidis
Chapters
00:00 Joachim's Journey into Food Science and Fermentation
07:26 Experiences in the Restaurant Industry
09:30 Fermentation and Cultural Connections
11:19 Working with David Zilber at Noma
16:10 Transition to Muri Drinks and Product Development
17:58 Balancing Speed and Detail in Culinary Arts
20:12 The Journey of Moody Drinks
21:24 Upscaling Recipes: Challenges and Learning
22:52 Craftsmanship vs. Scalability in Beverage Production
26:32 The Creative Process Behind New Flavors
30:11 The Philosophy of Non-Alcoholic Drinks
32:06 The Growing Non-Alcoholic Beverage Market
33:47 Exploring Cultural Roots and Personal Growth
40:30 Excitement for Future Projects and Growth
41:56 Copenhagen: A Fertile Ground for Culinary Innovation
44:25 Exploring Diverse Paths in the Food Industry
Dive deep into the world of gastrophysics and multisensory food design with Jozef Youssef — chef, researcher, and founder of Kitchen Theory.
In this episode, Jozef shares his journey from Michelin-starred kitchens to pioneering immersive dining experiences that blend psychology, sensory science, and storytelling.Discover how his collaborations with Professor Charles Spence led to redefining how we perceive flavor, what it's like to design edible experiences for brands like Virgin Galactic and Cartier, and how nutritionally dense ice creams for Alzheimer's patients came to life. From decoding the magic of molecular gastronomy to shaping the future of education through food, this episode is a masterclass in culinary creativity.If you’ve ever wondered how to turn your food passion into purpose-driven impact beyond the restaurant kitchen, don’t miss this.
⏱️ Topics Covered:
Jozef’s transition from restaurant kitchens to research and design
What is gastrophysics & why it matters
Kitchen Theory: From pop-ups to global brand experiences
Ice cream for dementia patients? Yes, really.
Saudi Arabia’s booming F&B future
Advice for chefs considering the leap beyond the line
🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Chef Jozef YoussefInstagram: @jozef_youssef
Website: https://kitchentheory.fixed-staging.co.uk/Chapters
00:00 Introduction to Joseph Youssef and Kitchen Theory
02:13 The Journey into Molecular Gastronomy
05:14 Experiential Dining and Emotional Engagement
09:11 The Evolution of Kitchen Theory
16:12 Transitioning from Kitchen to Concept Design
21:03 Creative Processes and Client Engagement
26:36 Research and Future Directions in Gastronomy
27:47 Nutritional Innovations for the Elderly
29:56 Sensory Science in Education
31:22 Understanding Gastrophysics
33:20 The Reality of Research and Monetization
34:16 Work-Life Balance in the Culinary World
36:20 Generational Shifts in Culinary Passion
39:19 The Pressure of Responsibility in Kitchens
42:00 Creativity vs. Monotony in Professional Kitchens
44:34 Exciting Future Projects and Innovations