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
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 kitchens
The harsh realities of restaurant life and mental health struggles
What MasterChef really gave (and took away)
Why pies became his creative, personal, and professional salvation
From 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 #ChefLife
Chapters
00:00 Introduction to Fugitive Chefs Podcast
00:25 Evolving Perspectives on Culinary Success
10:17 Understanding the Culinary Industry's Transition
15:06 Finding Personal Fulfillment in Cooking
19:22 The Reality of Working in Hospitality
25:32 MasterChef Journey
29:48 Journey Through Culinary Experiences
31:25 The Impact of MasterChef on Career Paths
36:32 The Influence of Cooking Shows on Public Perception
40:46 Culinary Traditions and Mental Health
40:47 Transitioning to Entrepreneurship in the Culinary World
45:13 The Journey of Culinary Exploration
53:12 Navigating Mental Health in the Culinary World
01:01:16 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 purpose
Get 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 Podcast
Follow for more episodes with culinary misfits, rebels, and thinkers.
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
Chapters
00:00 Introduction to Chef Joseph Yoon
02:43 Journey from Music to Culinary Arts
05:33 The Evolution of Pop-Up Dining
08:39 Transitioning to Private Chef and Catering
11:29 Lessons in Business and Hospitality
14:38 The Shift to Edible Insects
17:27 Exploring the World of Insect Cuisine
18:41 Building a Brand: Brooklyn Bugs
21:32 Advocacy and Education in Insect Agriculture
31:35 The Role of an Insect Ambassador
34:34 Adapting to Change: The Impact of COVID-19
39:12 Engaging with Communities: A Personal Journey
40:13 Cultural Perceptions and Acceptance of Insects
46:41 Challenges in Promoting Edible Insects
53:10 Envisioning a Future with Edible Insects
53:10 The Challenge of Proving Insect Agriculture
53:10 Cultural Insights from Culinary Travels
53:36 Respecting Local Traditions in Food Preparation
55:24 Experiencing the Amazon: A Culinary Journey
58:45 The Art of Cooking with Insects
01:01:35 Building Connections Through Food
01:02:33 The Weird and Wonderful World of Insects
01:02:36 Comfort Food and Personal Connections
01:03:02 Finding Purpose in Culinary Ventures
Takeaways
Chef 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 comedian
The moment potatoes smelled like hot chocolate
Fermentation’s role in the future of food systems
Bridging science and fine dining
Sustainability, storytelling, and circular food design
Whether 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 Drain
Website: https://drjohnnydrain.com/
Instagram: @johnnydrain
Pre-buy Johnny´s upcoming book: https://linktr.ee/DrJohnnyDrain
🎙️ 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
Follow for more episodes with culinary misfits, rebels, and thinkers.
Chapters
00:00 Introduction to Culinary Journeys
02:02 Early Connections to Food
04:43 The Diverse Paths to Culinary Careers
07:51 Defining a Unique Culinary Identity
10:57 The Intersection of Science and Food
13:41 The Role of Fermentation in Culinary Innovation
16:35 Experiences at the Nordic Food Lab
19:43 Bridging the Gap Between Science and Culinary Arts
22:37 Cultural Influences on Culinary Innovation
29:53 The Pressure of Michelin Star Expectations
37:18 Innovations in Chocolate Production
45:37 The Future of Food Systems
49:03 Adventures in Fermentation: A Memoir
52:38 Advice for Aspiring Food Innovators
Sound 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
