Fugitive Chefs

Furqan Meerza
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I’m Furqan Meerza, a chef who worked in some of the world’s top kitchens, including Mugaritz and Noma. Like a lot of chefs, I hit burnout. And I realized I needed a different way to stay connected to food; one that didn’t cost me my health or identity. Fugitive Chefs is a podcast for chefs and food creatives who still love this craft, but need change. Each episode features honest conversations with those who’ve stepped away from the traditional kitchen and into something new, from fermentation and R&D to storytelling, drinks, food culture, and more.

  1. Can Chefs Influence Global Food Systems? — Estefanía Simon-Sasyk

    5日前

    Can Chefs Influence Global Food Systems? — Estefanía Simon-Sasyk

    Estefanía Simon-Sasyk is a Michelin-trained chef who led kitchens across continents before moving into strategic consulting, food innovation, and systems thinking. She has worked with institutions like the WTO and the Inter-American Development Bank, and founded Mycelium — a global network connecting chefs, scientists, and industry leaders. This episode explores: How kitchens can be both refuge and addiction Why she left restaurants after 13 years What education actually does (and doesn’t do) for chefs Why “university is not a product” The role of chefs in policy and corporate innovation Whether food companies can drive positive change Why innovation is about systems — not trends This isn’t a story about burnout. It’s a conversation about scale, agency, and what chefhood looks like when it expands beyond restaurants. 👇 If you’re a chef navigating your next move: What do you think chefs are uniquely positioned to contribute outside kitchens? 🎧 Fugitive Chefs explores alternative culinary careers and food system transformation. New episodes every Tuesday. 🌐 Website & community: https://www.fugitivechefs.com 📸 Furqan’s Instagram: https://bit.ly/4dtiyTv 🎧 Podcast Instagram: https://bit.ly/43ndATO 🎵 Spotify: https://spoti.fi/3F6j25A 🍏 Apple Podcasts: https://apple.co/43vBtbT

    1時間
  2. Do Degrees Actually Prepare Chefs for Food System Jobs?

    2月10日

    Do Degrees Actually Prepare Chefs for Food System Jobs?

    Many chefs who want to leave restaurants end up asking the same question: “Do I need to study again to work in food innovation, R&D, or the food industry?” In this solo episode of Fugitive Chefs, Furqan breaks down why degrees feel like the default answer — and what they realistically can and cannot prepare you for. Having worked in fine dining at Noma and Mugaritz, then in food innovation and R&D at the Basque Culinary Center, Furqan reflects on education from inside the system — including the fact that he never formally studied there, yet was hired. This episode covers: Why chefs turn to degrees when leaving restaurants What food, gastronomy, and innovation programs actually provide The problem with vague promises like “Head of R&D” after one-year masters Career endpoints vs starting positions Why education opens doors but doesn’t guarantee readiness Why many chefs feel unprepared even after studying What to do if you can’t afford expensive degrees This is not about ranking schools or discouraging education. It’s about clarity, expectations, and access. 👇 Join the conversation If you’re currently studying, considering a degree, or feeling unsure about what your program is preparing you for, leave a comment: What program are you in (or looking at)? What do you hope it will unlock? What still feels unclear? 🎧 Fugitive Chefs is your window into alternative culinary careers and the food system beyond restaurants. New episodes every Tuesday. 🌐 Website & community: https://www.fugitivechefs.com 📸 Furqan’s Instagram: https://bit.ly/4dtiyTv 🎧 Podcast Instagram: https://bit.ly/43ndATO 🎵 Spotify: https://spoti.fi/3F6j25A 🍏 Apple Podcasts: https://apple.co/43vBtbT ▶️ YouTube: https://www.youtube.com/@fugitivechefs

    12分
  3. Chefs as Translators: From Zero-Waste Kitchens to Food Systems | Ryan Walker

    2月3日

    Chefs as Translators: From Zero-Waste Kitchens to Food Systems | Ryan Walker

    What does a chef become when the kitchen is no longer the end point? In this episode, I sit down with Ryan Walker, formerly of SILO and now co-founder of Flux Fermentation, to talk about translating chef skills into food systems, R&D, and fermentation beyond restaurants. We explore how zero-waste thinking scales, why chefs are uniquely trained to work under constraint, and what actually changes when you move from service to industry-facing work. This conversation is for chefs who: Feel curious about R&D, fermentation, or food systems Are questioning restaurant life but don’t want to leave food Want to understand how kitchen experience translates beyond service It’s not about reinvention. It’s about learning how to translate what you already know. 🎧 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’s questioning their place in the kitchen. 🎙 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 ▶️ YouTube: https://www.youtube.com/@fugitivechefs

    1時間11分
  4. Thinking About Leaving Kitchens but Stuck Without a Plan? Listen to This

    1月27日

    Thinking About Leaving Kitchens but Stuck Without a Plan? Listen to This

    If you’re thinking about leaving kitchens but feel stuck because you don’t have a plan yet, this episode is for you. Many chefs reach a point where something no longer fits — physically, mentally, or emotionally — but stay frozen because they believe clarity has to come first. In this solo episode, I talk about why that pressure exists, why real transitions rarely begin with certainty, and how confusing “planning” with “direction” keeps people stuck longer than necessary. This isn’t about quitting impulsively or chasing the next title. It’s about understanding what this in-between phase is actually for — and why not knowing yet can be a sign of honesty, not failure. 🎧 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’s questioning their place in the kitchen. 🎙 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 ▶️ YouTube: https://www.youtube.com/@fugitivechefs

    17分
  5. From Top Chef to Fiction Writer: Marisa Churchill on Reinventing Chefhood

    1月20日

    From Top Chef to Fiction Writer: Marisa Churchill on Reinventing Chefhood

    What happens when a chef leaves the kitchen, but not the identity? In this episode of Fugitive Chefs, I sit down with Marisa Churchill, a pastry chef who spent years in fine dining, competed on Top Chef, built a media career, and eventually made a rare pivot into fiction writing. We talk about the realities behind cooking competitions, what TV visibility really gives and takes from chefs, and how kitchen skills translate into entirely different creative worlds. Marisa shares what it was like to step away from restaurant life, move across countries, write cookbooks, and eventually write a novel rooted deeply in real kitchen culture. This conversation explores: The hidden dynamics of competition culture in food media Why leaving restaurants can feel both freeing and terrifying How chef training shows up in writing, structure, and creativity What it actually means to reinvent yourself without losing chefhood Marisa’s latest novel, Secret Spells in Chocolate, brings real culinary discipline, pressure, and camaraderie into fiction — something rarely done from a true chef’s perspective. If you’ve ever wondered whether stepping away from the line means leaving your identity behind, this episode is for you. 🌐 Marisa Churchill’s website:https://www.marisachurchill.com/ 📸 Instagram:https://www.instagram.com/chef_marisachurchill/ 🎧 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’s questioning their place in the kitchen. 🎙 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▶️ YouTube: https://www.youtube.com/@fugitivechefs

    43分
  6. If You’re Thinking About Leaving Kitchens This Year, Listen to This First

    1月13日

    If You’re Thinking About Leaving Kitchens This Year, Listen to This First

    January is when a lot of chefs start questioning everything. The services slow down, the adrenaline fades, and suddenly the thought appears:“I don’t think I can do another year like this.” This episode is not about telling you to leave kitchens.It’s also not about convincing you to stay. It’s about slowing the moment down before exhaustion turns into a decision you don’t fully understand yet. In this short solo episode, I talk about:• why January decisions often feel urgent but aren’t always clear• the difference between being exhausted and being finished• what chefs are usually reacting to when they say “I’m done”• why many exits fail to fix the real problem• what a non-destructive next step actually looks like You don’t need to decide your future in January.You just need to understand what you’re responding to, and from what state you’re making the decision. If this resonates, feel free to leave a comment or a short review. Even one line helps this podcast reach other chefs quietly asking the same questions. 🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation.New episodes every Tuesday. 👉 Follow, rate us on Spotify, subscribe and comment on YouTube, and share this with someone who’s questioning their place in the kitchen. 🎙 Hosted by Furqan from the Fugitive Chefs Podcast 📺 YouTube: https://www.youtube.com/@fugitivechefs📸 Furqan’s Instagram: https://bit.ly/4dtiyTv🎧 Podcast Instagram: https://bit.ly/43ndATO🎵 Spotify: https://spoti.fi/3F6j25A🍏 Apple Podcasts: https://apple.co/43vBtbT

    17分
  7. From Noma Fermentation to Food Tech: How Lorenzo Tirelli Is Scaling Flavor with Reduced

    2025/12/17

    From Noma Fermentation to Food Tech: How Lorenzo Tirelli Is Scaling Flavor with Reduced

    In this episode, Furqan speaks with Lorenzo Tirelli — R&D Manager at Reduced (Copenhagen), a food tech company transforming upcycled ingredients into deeply flavorful, additive-free fermented broths using koji.Lorenzo’s path is anything but linear. He dropped out of pharmaceutical chemistry in Rome, trained in kitchens across Italy, Uruguay, and France, worked in Noma’s fermentation lab, earned a Master’s in Food Innovation & Health in Copenhagen — and now leads R&D at a venture-backed food tech scale-up.We talk about:• Leaving science for kitchens — and returning to science through food• Early formative cooking experiences, from fire-based cooking in Uruguay to farm-to-table projects in Rome• What actually happens inside Noma’s fermentation lab• Why fermentation is both craft and controlled science• How upcycled supply chains really work at scale• What chefs lose — and gain — when flavor is standardized• Why clean-label, additive-free products still require deep technical rigor• The role of R&D chefs in shaping future food systems• Work-life balance, parenthood, and why many chefs leave restaurants• How to translate chef intuition into scalable food innovationThis is a conversation about fermentation beyond trend, scaling artisanal flavor responsibly, and building a chef-led career outside the brigade without losing identity.🎧 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’s questioning their place in the kitchen.🎙 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 LorenzoReduced: https://reducedfood.comLinkedIn: https://www.linkedin.com/in/lorenzo-tirelli-b58a35232/Instagram: @lollo.tirelli

    52分
  8. Why Kitchen Burnout Isn’t About Hours, It’s About Control

    2025/12/02

    Why Kitchen Burnout Isn’t About Hours, It’s About Control

    Burnout in kitchens isn’t just about long hours — it’s about losing control of your creativity, your time, and your purpose. In this solo episode, former Noma and Mugaritz chef Furqan, now R&D chef at the Basque Culinary Center, breaks down why so many cooks hit the wall — and how to take back control of your career. 🎯 You’ll learn: The real psychology behind chef burnout4 ways to regain agency over your careerExamples from chefs who left restaurants and rebuilt their path🔗 Join the Fugitive Chefs Circle → https://linkin.bio/fugitivechefspodcast/ 📩 Download the free guide Beyond the Pass → https://bit.ly/4rvn6j5 #FugitiveChefs #ChefBurnout #RestaurantCulture #CulinaryInnovation #FoodCareers #RDChef

    12分
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予告編

番組について

I’m Furqan Meerza, a chef who worked in some of the world’s top kitchens, including Mugaritz and Noma. Like a lot of chefs, I hit burnout. And I realized I needed a different way to stay connected to food; one that didn’t cost me my health or identity. Fugitive Chefs is a podcast for chefs and food creatives who still love this craft, but need change. Each episode features honest conversations with those who’ve stepped away from the traditional kitchen and into something new, from fermentation and R&D to storytelling, drinks, food culture, and more.

情報

  • クリエイター
    Furqan Meerza
  • 配信期間
    23年 - 26年
  • エピソード
    49
  • 制限指定
    不適切な内容を含む
  • Copyright
    © Furqan Meerza
  • 番組のWebサイト
    Fugitive Chefs