Fugitive Chefs

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 PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Julius PersooneInstagram : @juliuspersooneWebsite : https://juliuspersoone.com/en/Chapters00:00 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/Chapters00:00 Culinary Journey Begins08:36 Building a Catering Business17:14 Expanding Horizons in Culinary Education18:14 The Journey of Food Sourcing21:53 The Birth of Fava Mole25:08 Scaling Up: Challenges and Opportunities31:15 Market Dynamics and Competition36:34 The Chef's Perspective: From Kitchen to Business41:21 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/Chapters00:00 The Journey of Chef Ned Bell09:02 Sustainable Seafood Advocacy18:21 The Role of Chefs in Environmental Change27:50 Education and the Future of Culinary Arts37:20 Closing Thoughts and Advice for Aspiring Chefs

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 PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with MaxInstagram : @maximillian.bogenmannWebsite : https://endlesscph.com/Chapters00:00 Rethinking the Chef's Role Beyond the Kitchen12:25 Journey into Culinary Arts15:22 Experiences in New York's Restaurant Scene19:39 Innovations at Amass25:54 Transitioning from Restaurant to Business34:02 Challenges of a Chef in a Startup40:31 Skills for Culinary Entrepreneurs45:18 Personal Reflections on Career Changes50:16 The Identity of a Chef Today

SummaryIn 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.Chapters00:00 Introduction and Background02:26 The Chef Identity and Its Implications05:24 Brigade: A New Approach to Institutional Food08:01 Career Path: From Culinary School to Chef11:06 Advice for Aspiring Chefs13:49 The Reality of Working in Restaurants16:44 Early Career Experiences19:33 Reflections on the Restaurant Industry25:04 Navigating Culinary Identity and Experience27:08 Challenges of Young Leadership in the Kitchen31:46 The Role of Culinary School in Career Progression36:12 The Noma Experience: Growth and Pressure43:29 Transitioning from Fine Dining to Meaningful Cooking48:25 The Vision for Institutional Food51:09 The Role of Chefs in Institutional Settings56:47 Recognition and Value of Chefs01:04:09 Professional Development in the Culinary Field01:10:11 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 PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Nick ChindamoInstagram : @nickofnorthChapters00:00 Introduction to Nick of North and the Podcast's Purpose01:31 Nick's Journey into Foraging and Cooking07:22 The Influence of Family and Early Food Experiences09:50 Seeking Purpose in the Food Industry12:07 The Intersection of Foraging and Restaurant Consistency18:07 Realization of Identity as a Forager-Cook18:56 The Whimsical World of Local Cuisine21:07 Landscape Literacy in Culinary Arts22:51 A Day in the Life of Nick of North28:15 Navigating Foraging Regulations34:32 The Economics of Foraging and Commercialization36:03 Exploring Flavor Families37:03 The Island Collective Initiative40:17 Zero Waste Philosophy in Cooking43:00 Connecting with Local Ecosystems46:02 Education and Community Engagement48:50 Finding Purpose Beyond the Kitchen52:06 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 PoloLollipop Gatherings : @lollipop.gatheringsChapters00:00 Curro's Journey into Food and Cooking02:03 First Experiences in the Kitchen06:57 Internship at Mugaritz: A New Perspective13:40 Exploring Fermentation at Mugaritz17:14 The Power of Collaboration in Culinary Arts18:45 Navigating Career Transitions in the Culinary World21:52 The Journey into Food Science and Education24:12 Exploring the Unique Master’s Program in Food Science26:15 From Culinary to Academia: The Harvard Experience30:29 Researching Kombucha: Insights from the Lab33:29 The Role of PhDs in Advancing Knowledge38:22 The Role of Universities in Society43:19 Lollipop Gatherings: A Creative Culinary Project50:00 Curro's PhD Journey and Innovative Research55:05 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 PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Eddie ShepherdInstagram: eddieshepsLinktree: http://bit.ly/45j6TmX00:00 – 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 FMCGWhether 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 #FoodPodcastChapters00:00 Introduction to Frederick Jensen01:33 Early Influences and Culinary Journey04:56 Culinary Education and Apprenticeship07:36 Experiences in Shanghai and Japan11:45 Cultural Insights from Japanese Kitchens18:14 Transitioning to Concept Creation and Business27:02 The Birth of Chew and Its Vision27:46 The Birth of a Food Innovation Lab30:41 Merging Culinary Arts with Science33:29 The Role of Chefs in Food Innovation36:39 Navigating the Challenges of Food Development40:31 The Transition to Nutrumami44:20 Innovating with Multifunctional Ingredients46:09 The Debate on Ultra-Processed Foods52:17 The Future of Plant-Based Products56:13 Government Regulations and Market Dynamics01:02:02 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 misoWhy fermentation is a tool for education and protestThe challenges of working with food laws in EuropeHis work with Wageningen University and EU food projectsThe role of AI and ChatGPT in food educationWhat a truly circular food system might look likeThis 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 PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Christian WeijInstagram: christianweijChapters00:00 Introduction and Background of Christian Weij04:57 The Journey into Fermentation10:35 The Concept of Pop-Up Restaurants15:45 Sustainability and Local Sourcing21:20 Challenges with Food Regulations and Fermentation23:02 The Role of Government in Food Regulation25:55 Technology's Impact on Fermentation and Sustainability27:22 Innovations in Fermentation: ChatGPT and Beyond29:30 The Evolution of Dutch Cuisine31:45 Inspiration and Education in Culinary Practices34:05 Connecting Through Fermentation and Community39:57 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 PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Ioakeim GoulidisInstagram: @ioakeim_goulidisChapters00:00 Joachim's Journey into Food Science and Fermentation07:26 Experiences in the Restaurant Industry09:30 Fermentation and Cultural Connections11:19 Working with David Zilber at Noma16:10 Transition to Muri Drinks and Product Development17:58 Balancing Speed and Detail in Culinary Arts20:12 The Journey of Moody Drinks21:24 Upscaling Recipes: Challenges and Learning22:52 Craftsmanship vs. Scalability in Beverage Production26:32 The Creative Process Behind New Flavors30:11 The Philosophy of Non-Alcoholic Drinks32:06 The Growing Non-Alcoholic Beverage Market33:47 Exploring Cultural Roots and Personal Growth40:30 Excitement for Future Projects and Growth41:56 Copenhagen: A Fertile Ground for Culinary Innovation44:25 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 designWhat is gastrophysics & why it mattersKitchen Theory: From pop-ups to global brand experiencesIce cream for dementia patients? Yes, really.Saudi Arabia’s booming F&B futureAdvice 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_youssefWebsite: https://kitchentheory.fixed-staging.co.uk/Chapters00:00 Introduction to Joseph Youssef and Kitchen Theory02:13 The Journey into Molecular Gastronomy05:14 Experiential Dining and Emotional Engagement09:11 The Evolution of Kitchen Theory16:12 Transitioning from Kitchen to Concept Design21:03 Creative Processes and Client Engagement26:36 Research and Future Directions in Gastronomy27:47 Nutritional Innovations for the Elderly29:56 Sensory Science in Education31:22 Understanding Gastrophysics33:20 The Reality of Research and Monetization34:16 Work-Life Balance in the Culinary World36:20 Generational Shifts in Culinary Passion39:19 The Pressure of Responsibility in Kitchens42:00 Creativity vs. Monotony in Professional Kitchens44:34 Exciting Future Projects and Innovations

What happens when the Michelin dream doesn’t feel like the dream anymore?In this episode of Fugitive Chefs, we sit down with Josh Whitehead — MasterChef UK semi-finalist, former fine-dining chef, and now founder of pie business Finer Pleasures.Josh takes us deep into his journey:Growing up dreaming of stars and TV kitchensThe harsh realities of restaurant life and mental health strugglesWhat MasterChef really gave (and took away)Why pies became his creative, personal, and professional salvationFrom kitchens where 100-hour weeks are glorified to finding purpose in shutting shop at 5PM, Josh’s story is honest, relatable, and a bold rethink of what it means to be a chef today.If you’ve ever questioned your place in this industry — or felt stuck between passion and burnout — this one’s for you.🎧 New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFollow for more episodes with culinary misfits, rebels, and thinkers.Furqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Chef Josh WhiteheadInstagram: @joshwhiteheadchef#FugitiveChefs #JoshWhitehead #MasterChefUK #FoodPodcast #MentalHealthInKitchens #RestaurantIndustry #PiesOverPrestige #CulinaryCareers #KitchenCulture #ChefLifeChapters00:00 Introduction to Fugitive Chefs Podcast00:25 Evolving Perspectives on Culinary Success10:17 Understanding the Culinary Industry's Transition15:06 Finding Personal Fulfillment in Cooking19:22 The Reality of Working in Hospitality25:32 MasterChef Journey29:48 Journey Through Culinary Experiences31:25 The Impact of MasterChef on Career Paths36:32 The Influence of Cooking Shows on Public Perception40:46 Culinary Traditions and Mental Health40:47 Transitioning to Entrepreneurship in the Culinary World45:13 The Journey of Culinary Exploration53:12 Navigating Mental Health in the Culinary World01:01:16 Building a Business with Purpose and Passion

What do you do when you’re burned out managing musicians?If you’re Joseph Yoon, you start hosting pop-up dinners... and eventually become the world’s leading edible insect advocate.In this episode of Fugitive Chefs, Joseph shares how he went from the music scene to bug cuisine — building Brooklyn Bugs and redefining what chefs can bring to the future of food systems, sustainability, and culture.We talk about:– Starting a food career with zero restaurant experience– Why insects are more than a gimmick– The Amazon meal that changed everything– How to turn passion into purposeGet ready for a conversation that’s crawling with insight!🔗 Connect with Chef Joseph YoonWebsite: https://www.brooklynbugs.com/Instagram: @brooklynbugs🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFollow for more episodes with culinary misfits, rebels, and thinkers.Furqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbTChapters00:00 Introduction to Chef Joseph Yoon02:43 Journey from Music to Culinary Arts05:33 The Evolution of Pop-Up Dining08:39 Transitioning to Private Chef and Catering11:29 Lessons in Business and Hospitality14:38 The Shift to Edible Insects17:27 Exploring the World of Insect Cuisine18:41 Building a Brand: Brooklyn Bugs21:32 Advocacy and Education in Insect Agriculture31:35 The Role of an Insect Ambassador34:34 Adapting to Change: The Impact of COVID-1939:12 Engaging with Communities: A Personal Journey40:13 Cultural Perceptions and Acceptance of Insects46:41 Challenges in Promoting Edible Insects53:10 Envisioning a Future with Edible Insects53:10 The Challenge of Proving Insect Agriculture53:10 Cultural Insights from Culinary Travels53:36 Respecting Local Traditions in Food Preparation55:24 Experiencing the Amazon: A Culinary Journey58:45 The Art of Cooking with Insects01:01:35 Building Connections Through Food01:02:33 The Weird and Wonderful World of Insects01:02:36 Comfort Food and Personal Connections01:03:02 Finding Purpose in Culinary VenturesTakeawaysChef Joseph Yoon emphasizes the importance of edible insects in sustainable food systems.His journey from music to culinary arts showcases the value of following one's passion.Pop-up dining experiences allowed him to explore creativity in food.Cultural experiences in Ecuador highlighted the significance of traditional food practices.Advocacy for insect consumption requires addressing stigma and changing perceptions.Education and policy changes are crucial for the acceptance of insects as food.Joseph's approach involves understanding the audience and tailoring messages accordingly.The future of insect agriculture is tied to global food security and environmental sustainability.Finding a purpose in one's work can lead to greater fulfillment and impact.Collaboration and community engagement are essential in promoting edible insects.

What happens when a fermentation scientist with a PhD from Oxford gets stopped at the airport for carrying mysterious powders? In this episode of the Fugitive Chefs Podcast, Dr. Johnny Drain takes us on a wild, brilliant, and deeply inspiring journey through the world of food innovation.From nearly getting arrested due to his Instagram bio ("Walter White of Fermentation") to reimagining chocolate without using cocoa, Johnny shares the unexpected stories behind his work with Noma, the Nordic Food Lab, Win-Win Chocolate, and restaurants across the globe.We talk about:Why he pursued a PhD to become a comedianThe moment potatoes smelled like hot chocolateFermentation’s role in the future of food systemsBridging science and fine diningSustainability, storytelling, and circular food designWhether you're a chef, food nerd, or just fermentation-curious, this episode will make you rethink what’s possible with microbes, molecules, and the meals we eat.🔗 Connect with Dr. Johnny DrainWebsite: https://drjohnnydrain.com/Instagram: @johnnydrainPre-buy Johnny´s upcoming book: https://linktr.ee/DrJohnnyDrain🎙️ 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/43vBtbTFollow for more episodes with culinary misfits, rebels, and thinkers.Chapters00:00 Introduction to Culinary Journeys02:02 Early Connections to Food04:43 The Diverse Paths to Culinary Careers07:51 Defining a Unique Culinary Identity10:57 The Intersection of Science and Food13:41 The Role of Fermentation in Culinary Innovation16:35 Experiences at the Nordic Food Lab19:43 Bridging the Gap Between Science and Culinary Arts22:37 Cultural Influences on Culinary Innovation29:53 The Pressure of Michelin Star Expectations37:18 Innovations in Chocolate Production45:37 The Future of Food Systems49:03 Adventures in Fermentation: A Memoir52:38 Advice for Aspiring Food InnovatorsSound Bites"I had a certain aptitude for it.""I want the world to have more cocoa.""Ask for help, ask questions."

I’m Furqan Meerza, a chef who worked in some of the world’s most demanding kitchens — including Mugaritz and Noma — before burnout forced me to step away.Fugitive Chefs is a podcast about chefs who’ve chosen to rewrite their path. It’s for anyone who still loves food, but needs a new relationship with the industry.You’ll hear honest conversations with those who’ve left the traditional kitchen behind and built something new — from R&D to fermentation, storytelling, drinks, product design, and more.This is a space for reinvention, creative careers, and quiet rebellion — all still rooted in food.Keywords: chef podcast, kitchen burnout, culinary career, food innovation, restaurant industry, kitchen life, hospitality

En este episodio de Voy Atrás, tenemos el honor de contar con la entrevista de Cristina Megias, una destacada profesional del mundo de la restauración y la industria alimentaria. Cristina comenzó su carrera en el ámbito de la restauración a la temprana edad de 16 años, lo que evidencia su pasión y dedicación por este apasionante mundo desde una edad temprana. Cristina decidió ampliar sus horizontes y estudiar en el prestigioso Basque Culinary Centre, donde tuvo la oportunidad de adquirir conocimientos especializados en gastronomía y otras disciplinas relacionadas. Una vez finalizados sus estudios, Cristina siguió su camino profesional realizando prácticas en reconocidos restaurantes, pero su verdadera pasión se centró en el ámbito de la industria alimentaria. Siempre se sintió atraída por la creación de productos de gran producción, el diseño de productos innovadores, el mundo de las fermentaciones y la microbiología, entre otros aspectos. Cristina trabajó durante varios años en Copenhague con la empresa Meyers, donde se dedicó a la producción de vinagre y otras creaciones culinarias. Esta experiencia le permitió sumergirse en el mundo de las fermentaciones y desarrollar su expertise en el campo de la microbiología aplicada a la gastronomía. En la actualidad, Cristina Megias forma parte del equipo de Noma Projects, una iniciativa surgida del famoso restaurante Noma. En Noma Projects, se dedican a crear y comercializar productos diseñados especialmente para chefs aficionados y seguidores del restaurante. Esta labor le ha brindado a Cristina la oportunidad de continuar explorando su pasión por la creación de productos innovadores y de alta calidad, y ha sido testigo de cómo ha evolucionado a lo largo de los años. En este fascinante episodio del podcast, vamos a sumergirnos en la evolución de Cristina Megias como profesional en el mundo de la restauración y la industria alimentaria. Exploraremos cómo ha desarrollado su experiencia en áreas como la producción de alimentos, el diseño de productos y su enfoque en el mundo de las fermentaciones y la microbiología. También descubriremos más sobre su trabajo en Noma Projects y cómo esta experiencia ha influido en su trayectoria profesional.     linktr.ee/voyatraspodcast   Instagram: @voyatraspodcast @furqanmeerza