Fermentation as Philosophy: From Fine Dining to Flour and Community

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Fugitive Chefs

Furqan Meerza

39 episodes

2 days ago

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.

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All content for Fugitive Chefs is the property of Furqan Meerza and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

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Fermentation as Philosophy: From Fine Dining to Flour and Community

Fugitive Chefs

51 minutes 37 seconds

2 weeks ago

Fermentation as Philosophy: From Fine Dining to Flour and Community

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