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.

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🎙️ Hosted by Furqan from the Fugitive Chefs Podcast

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Instagram : @travellingchef_sk

Chapters

00:00 Introduction to Sandhya Kumar and Her Journey

01:07 Early Career and Culinary Education

03:13 Experiences in Hotel Kitchens

07:05 Transitioning from Kitchen to Food Styling

10:23 Food Styling in Film Production

11:46 Navigating Challenges in the Culinary World

15:46 Reflections on Integrity and Career Choices

16:37 Navigating the Hospitality Industry

18:24 The Fast-Paced World of Food Consulting

20:42 The Impact of the Pandemic on Career Choices

22:27 Pursuing Education in Food Design

24:43 Teaching and Promoting Healthy Eating

26:55 The Journey into Food Innovation

30:01 Reflections on Education and Career Paths

33:04 The Hidden Skills of Chefs

34:31 Understanding Future Food Institute

37:02 The Role of Food Design

39:41 Innovating for Sustainability

42:31 Regenerative Practices in Food Systems

44:56 Connecting Through Food

49:27 Empowering the Next Generation of Food Innovators