Fugitive Chefs

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 rhythmTeaching fermentation as a language of care and contextFinding balance between craft, freedom, and sustainabilityWhy failure (and patience) are the best teachersA 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.fermentation⁠Chapters00:00 The Freedom of Baking: Choosing Your Hours12:00 The Science of Bread: From Intuition to Knowledge14:50 Curiosity and Learning: The Journey of a Baker17:58 The First Loaf: Learning from Failure20:33 Transitioning to Independence: From Employee to Entrepreneur23:21 Teaching Fermentation: Making Knowledge Accessible26:29 Contextualizing Fermentation: Adapting to Local Needs29:21 Misconceptions of Fermentation: Understanding the Process31:16 The Timeless Art of Fermentation33:25 Community and Craft in Fermentation34:44 Understanding the Value of Fermented Products36:52 Transitioning to a New Culinary Path43:52 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 PepsiCoWe’ll talk about:00:00 Introduction to the Fugitive Chefs Podcast02:16 The Evolution of the Podcast05:03 Five Paths of Culinary Innovation07:52 Building a Community for Chefs10:49 Engagement and Future Directions12:10 Spotify youtube outro.mp4If 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 profileThis 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 SormehInstagram: @sormehthegourmetChapters00:00 The Journey into Culinary Arts00:27 Cultural Perspectives on Cooking in Iran05:03 The Concept of Supper Clubs09:21 Challenges and Pricing in Supper Clubs14:13 Social Media's Role in Culinary Success18:28 Defining Success Beyond Traditional Metrics22:53 Advice for Aspiring Chefs27:12 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 nextSay hi / share your story: @fugitivechefspodcastIf this helped you, please rate the show ⭐⭐⭐⭐⭐ and share it with a friend.Chapters 00:00 Intro: Birthday & why this is a solo episode02:05 Bombay roots, festivals, family & food06:30 Hospitality school in India → “chef” as management path10:55 Writing to Noor, the accidental internship in Córdoba13:30 Paris stage, back to India, then returning to Spain15:55 Mugaritz: philosophy over producers, the “fake saffron” lamb story18:40 First Indian hire, challenges & what Mugaritz taught me19:55 MAD Academy scholarship (Environment & Sustainability)21:45 Winter closure → Copenhagen → Noma four-week stage23:00 Week two: offered a contract at Noma24:45 Hours, elderflower nights, and the cost of excellence26:15 Immigration spiral, London incident, “Off-Line”30:05 Permaculture farm, healing & rethinking my path31:40 R&D at Basque Culinary Center: impact beyond the pass34:20 Why Fugitive Chefs—building a community37:30 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 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 TexeiraInstagram : @imrun.texeiraChapters00:00 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 KumarInstagram : @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