Fugitive Chefs

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

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

In this thought-provoking podcast episode, we delve into the extraordinary life of John Regefalk, a Swedish chef whose unconventional career path defied conventional norms. Join us as we explore John's transformative journey, from a dishwasher seeking extra income to a world-traveled chef and gastronomic researcher. From an early age, John displayed a passion for the visual arts, which eventually led him to pursue studies in the field. In an effort to support his artistic endeavors, he took up a part-time role as a dishwasher at a local restaurant. Little did he know that this humble beginning would be the catalyst for an awe-inspiring culinary adventure. Immersing himself in the dynamic environment of the kitchen, John's talent flourished, propelling him through the ranks and opening doors to exceptional culinary opportunities worldwide. With an insatiable appetite for diverse gastronomic experiences, he embarked on a globe-trotting odyssey, seeking out prestigious kitchens where he could refine his skills. From the renowned Noma in Copenhagen to the esteemed Ryugin in Tokyo, John left an indelible mark on each culinary institution he encountered. However, it was his nine-year sojourn in Italy that proved most pivotal, as he immersed himself in a cuisine entirely foreign to him. This immersive experience not only broadened his culinary horizons but also influenced his unique approach to food. A new chapter unfolded when John relocated to San Sebastián, Spain, assuming a role as a professor at the renowned Basque Culinary Centre. As an educator, he imparted his wisdom and expertise to aspiring culinary talents, fostering innovation and excellence in the field. Continuing his trajectory, John transitioned into the role of a Gastronomic Researcher at BCC Innovation, a position that allowed him to amalgamate his vast experiences. Merging the realms of science, innovation, and cuisine, he embarked on groundbreaking culinary explorations, challenging traditional paradigms along the way. In this captivating podcast interview, we peel back the layers of John's extraordinary journey, uncovering the determination, resilience, and unyielding passion that propelled him forward, despite the absence of formal culinary training. Prepare to gain profound insights into the artistic intricacies of each dish and the remarkable fusion of flavors that define John's culinary perspective. Join us on this episode of Voy Atras, where we delve into the untrodden path of John Regefalk, an audacious fugitive chef who defied convention and carved his own distinctive place within the world of gastronomy. linktr.ee/voyatraspodcast Instagram: @voyatraspodcast @furqanmeerza

En este episodio de "Voy Atrás", nos adentramos en el fascinante mundo de la gastronomía y la fermentación. Tenemos el privilegio de entrevistar a Martin Russo, un talentoso chef argentino que ha recorrido un camino único en el mundo culinario. Desde sus humildes comienzos en la Escuela IAG de Argentina hasta su participación en el prestigioso restaurante Mugaritz en San Sebastián, Martin ha llevado su pasión por la cocina y la fermentación a nuevas alturas. Martin comparte con nosotros su emocionante trayectoria, detallando sus experiencias en diferentes restaurantes tanto en Argentina como en Perú, donde aprendió y perfeccionó sus habilidades culinarias. Sin embargo, fue en Mugaritz donde su carrera dio un giro significativo. Después de completar sus prácticas, fue seleccionado para formar parte del equipo de investigación y desarrollo, centrándose en la creación de una partida de fermentaciones. A medida que Martin se sumerge en el mundo de la fermentación, descubrimos su pasión por este proceso milenario. Nos cuenta cómo se enamoró de los sabores complejos y las posibilidades creativas que ofrece la fermentación en la cocina. Su dedicación y conocimiento le llevaron a emprender un nuevo camino durante la pandemia de COVID-19. Martin se convirtió en un fugitivo de la hostelería y fundó "La Fermentaduría", una iniciativa en la que imparte clases online sobre fermentos. Además, creó un canal de YouTube donde comparte su experiencia y conocimientos sobre el tema. No contento con eso, también lanzó su propia marca de cerveza llamada ´Birra Perro´ y comenzó a asesorar a otros restaurantes en técnicas de fermentación. Este episodio de "Voy Atrás" con Martin Russo es una joya para todos los amantes de la gastronomía y la fermentación. A través de la historia de Martin, nos sumergimos en un viaje lleno de pasión, dedicación y creatividad en el mundo culinario. Martin nos anima a explorar nuevas técnicas culinarias y nos muestra cómo un enfoque apasionado y creativo puede abrir puertas inimaginables. No solo aprenderemos sobre fermentación, sino que también encontraremos inspiración para perseguir nuestras propias pasiones y seguir nuestro camino único en la vida. linktr.ee/voyatraspodcast Instagram: @voyatraspodcast @furqanmeerza

In this captivating episode, we sit down with Jade Gross, an extraordinary chef with a unique background and an inspiring journey. Born to Chinese-American parents in Hong Kong, Jade defied expectations by forging her path in the culinary world after initially pursuing studies in politics and human affairs. Join us as we delve into her incredible story of transformation, from her humble beginnings to her remarkable achievements. Jade shares her experience of entering the kitchen later in life and the challenges she faced as a fugitive chef. She takes us on a virtual tour through her diverse career, including her time spent with culinary greats such as Alain Ducasse and the Roca Brothers. We explore her role as the head chef and later the R&D chef at Mugaritz in San Sebastián, Spain, where she honed her skills and developed a deep passion for gastronomy. After five years at Mugaritz, Jade embarked on a new chapter of her culinary adventure. We discuss her decision to leave the kitchen behind and pursue her current project of producing wine in the renowned Rioja region of Spain. As an outsider in the wine industry, Jade offers insights into the challenges she faced, the lessons she learned, and the joy of embracing a new craft. We delve into the intricacies of Jade's transition from a seasoned chef to a wine producer and how she had to relearn many aspects of the trade. We explore the fascinating intersection between food and wine, the art of pairing flavors, and the parallels she draws between these two passions. Through our conversation with Jade Gross, we gain a deeper understanding of the determination, resilience, and unwavering passion required to forge an unconventional path in the culinary world. Join us as we uncover the triumphs, tribulations, and transformative moments that have shaped Jade's journey as a fugitive chef-turned-wine pioneer only on Voy Atras! linktr.ee/voyatraspodcast Instagram: @voyatraspodcast @furqanmeerza

"De la Alta Cocina a la Pasión por el Aceite: Una Entrevista con Juan Vargas" En este emocionante episodio de "Voy Atrás", tenemos el privilegio de entrevistar a Juan Vargas, un talentoso chef y emprendedor con una historia inspiradora. Nacido en Almería y formado en la prestigiosa escuela Hoffmann de Barcelona, Juan trazó su camino culinario en restaurantes de alto nivel, trabajando con renombrados chefs como Michel Bras en Laguiole y, posteriormente, como jefe de cocina en el famoso Mugaritz de San Sebastián durante cuatro años. Sin embargo, la vida de Juan dio un giro inesperado cuando perdió a su amado abuelo. En busca de honrar su memoria y seguir sus pasiones, Juan decidió embarcarse en una aventura única. Se convirtió en un fugitivo de la cocina de alta gama y se adentró en el fascinante mundo del aceite de oliva, un símbolo arraigado en sus raíces familiares. Junto con su hermana, Juan fundó su propia marca de aceite de oliva, SOLO Aceite, un proyecto que nació del deseo de rendir homenaje a su abuelo y compartir la excelencia de este producto con el mundo. En este episodio, nos sumergimos en la carrera gastronómica de Juan y exploramos su transformación en un apasionado emprendedor. Descubre cómo Juan Vargas canalizó su experiencia en la alta cocina hacia la producción de aceite de oliva de calidad excepcional. Exploramos los desafíos que enfrentó al emprender esta nueva aventura, desde aprender sobre la producción y las variedades de aceitunas hasta establecer su marca en un mercado competitivo. Únete a nosotros mientras charlamos con Juan sobre su trayectoria gastronómica, las lecciones aprendidas en los restaurantes de renombre y cómo esa experiencia influyó en su enfoque como emprendedor. Exploramos las motivaciones detrás de su dedicación al mundo del aceite de oliva y cómo este elixir dorado conecta con su pasado familiar y su amor por la cocina. ¡No te pierdas esta reveladora entrevista en la que Juan Vargas comparte su historia de pasión, desafíos y éxito en el fascinante universo de la gastronomía y el emprendimiento! linktr.ee/voyatraspodcast Instagram: @voyatraspodcast @furqanmeerza

linktr.ee/voyatraspodcast "Del Metal al Fuego" En este apasionante episodio de "Voy Atrás", viajamos en el tiempo para explorar la trayectoria de Alatz Bilbao. Desde sus humildes comienzos en Mungia, cerca de Bilbao, hasta convertirse en un chef y emprendedor, Alatz nos lleva a través de su fascinante viaje. Antes de sumergirse en el mundo culinario, Alatz se adentró en el estudio de la metalurgia y trabajó en una empresa de metales. Sin embargo, su amor por el arte de cocinar pronto se hizo evidente, y decidió seguir su pasión. A través de experiencias en restaurantes de renombre, como el legendario Mugaritz, Alatz perfeccionó sus habilidades y descubrió su enfoque único en la cocina. Hoy en día, Alatz está en el proceso de abrir su propio restaurante en su pueblo natal, Mungia. El restaurante, llamado Bakea, es un lugar que rinde homenaje a la tradición ancestral de cocinar con fuego y leña. Alatz comparte con nosotros su visión y el concepto detrás de Bakea, donde la conexión con la naturaleza y la pasión por la cocina se fusionan en cada plato. En esta entrevista, exploramos los desafíos y las alegrías que Alatz ha experimentado a lo largo de su viaje. Descubrimos cómo su formación en metalurgia influyó en su enfoque creativo en la cocina y cómo su tiempo en Mugaritz moldeó su perspectiva sobre la gastronomía. También nos adentramos en los detalles emocionantes del nuevo restaurante Bakea, su menú inspirado y su visión de proporcionar experiencias culinarias únicas a sus comensales. Acompáñanos en esta conversación fascinante mientras Alatz Bilbao nos sumerge en su historia de transformación y nos invita a explorar el mundo culinario desde una perspectiva completamente nueva. Instagram: @voyatraspodcast @furqanmeerza

linktr.ee/voyatraspodcast En este episodio del "Voy Atrás", tenemos el placer de conversar con Nabilla Rodriguez, una destacada científica gastronómica que actualmente trabaja en el departamento de I+D del Restaurante Alchemist en Copenhague. Después de una formación académica en ciencias químicas, Nabilla estudió el Master de Ciencias Gastronómicas en el prestigioso Basque Culinary Centre en San Sebastián. Durante la entrevista, exploramos el fascinante mundo de la ciencia gastronómica, hablando sobre cómo los avances en esta disciplina están transformando la forma en que entendemos la comida y su impacto en nuestro cuerpo y nuestra sociedad. También hablamos sobre el trabajo de Nabilla en Alchemist, donde aplica su conocimiento en la creación de experiencias gastronómicas innovadoras e inolvidables. Uno de los temas que discutimos fue la relación entre cocineros y científicos en el campo de la gastronomía. Nabilla explicó que, si bien la tradición culinaria ha estado dominada durante mucho tiempo por los chefs, cada vez más se reconoce el valor de la ciencia en la gastronomía. Los científicos pueden aportar su experiencia en química, biología y otras disciplinas para ayudar a los chefs a comprender cómo los ingredientes interactúan entre sí y cómo los diferentes métodos de cocción afectan a la comida. En resumen, la entrevista con Nabilla Rodriguez en "Voy Atrás" nos brindó una visión fascinante del mundo de la ciencia gastronómica y cómo los científicos están ayudando a transformar la forma en que pensamos sobre la comida. Instagram: @voyatraspodcast @furqanmeerza

linktr.ee/voyatraspodcast In this episode of Voy Atrás we invite Yair Yosefi, a renowned chef based in Tel Aviv, Israel. Yair has an impressive culinary background, having trained in classical French cuisine in the kitchens of Paris before returning to his home country and working in various Israeli restaurants in Tel Aviv. Today, he is the mastermind behind the Mediterranean Food Lab project, where he strives to challenge the flavoring industry with his innovative creations of organic flavorings. Yair is also a partner at the renowned restaurant, Brut. We also discuss the cultural significance of Israel in gastronomy and how he defines Israeli cuisine. As a young country, Israel's cuisine is a melting pot of diverse cultural influences from its population of immigrants from around the world. Yair emphasizes that Israeli cuisine is about blending and bridging these cultural flavors together to create something unique and delicious. He believes that the richness of Israeli cuisine comes from the way it blends together flavors from various cultures, creating a new culinary identity that is specific to Israel. In this podcast, we delve into Yair's inspiring career journey, his experience working in Israeli gastronomy, and the incredible work he is doing at the Mediterranean Food Lab. We will learn about his unique approach to flavorings and how he aims to revolutionize the industry with his organic creations. So sit back, relax, and join us as we explore the world of Israeli gastronomy and the exciting world of organic flavorings with Yair Yosefi. Instagram: @voyatraspodcast @furqanmeerza

linktr.ee/voyatraspodcast Desde sus primeros pasos en la restauración a los 15 años trabajando durante los veranos en el hotel de su pueblo en Catalunya, Pol Contreras ha seguido evolucionando y formándose como pastelero y cocinero en distintos países de Europa. Ha sido galardonado con el Premio Revelación a Mejor Pastelero de Restaurante en MadridFusión en 2019 y fue finalista en el concurso The Best Dessert en Mesamérica, México D.F. en 2014. Actualmente, Pol trabaja como pastelero en el taller creativo de Echaurren en Ezcaray, donde muestra su creatividad y talento en la elaboración de postres y chocolates. Además, ha creado su propia marca de chocolates, Chocolates Pol Contreras, donde ha innovado con la creación de un chocolate elaborado con pulpa y sin semillas del fruto del cacao, mostrando su enfoque único y vanguardista en el mundo del chocolate. Pol también es conocido por su podcast llamado "Oído", que se encuentra en YouTube, donde entrevista a personalidades del mundo de la gastronomía y aprende de sus procesos y técnicas para adaptarlas a su propio trabajo. Además, Pol fue parte de la 2ª convocatoria de elBulli 1846 en la primavera de 2021, lo que demuestra su dedicación y habilidades en el mundo de la alta cocina. Con su enfoque innovador y compromiso con la calidad y la sostenibilidad en la cadena de aprovisionamiento del cacao, el Pol Contreras es una figura destacada en el mundo de la gastronomía, y su experiencia como un Chef Fugitivo y conocimientos seguramente brindarán una perspectiva única y fascinante en este episodio! ¡No te lo puedes perder! Instagram: @voyatraspodcast @furqanmeerza

linktr.ee/voyatraspodcast In today's interview at Voy Atras, we have a fascinating conversation with Nicholas Ronyai, a young Chef from the United States who currently serves as the Fermentation Supervisor at Meati, a leading brand in the development of alternative proteins made from Mycelium. What makes Nicholas' journey so unique is that he didn't follow the traditional path of culinary education. Instead, he paved his own way into the industry, starting from scratch and building his skills and expertise through sheer determination and passion. He shares with us his inspiring story of how he climbed the ranks in fine dining restaurants, honing his craft and pushing culinary boundaries. Nicholas then took an unexpected turn in his career when he joined Meta, the parent company behind Facebook. He tells us about the circumstances that led him to become a fugitive and the challenges he faced during that time. Whether you're a foodie, a chef, or simply curious about unconventional career paths, this interview with Nicholas Ronyai is a must-listen. His passion, determination, and unique journey will inspire and captivate you. Tune in now to hear his remarkable story and gain fascinating insights into the world of alternative proteins and fermentation! Instagram: @voyatraspodcast @furqanmeerza

linktr.ee/voyatraspodcast En este episodio, charlamos con Maria Barriga, profundizaremos en su trayectoria culinaria, comenzando desde sus humildes comienzos en la industria. Exploraremos sus primeros años en Colombia, su educación y formación culinaria, y cómo su pasión por la comida y los sabores la llevó a emprender una aventura culinaria en varios países. La carrera culinaria de Maria la ha llevado a través de las cocinas de América Latina, Estados Unidos y Europa, donde ha perfeccionado sus habilidades y adquirido experiencias invaluables. Hablaremos sobre sus experiencias trabajando en diferentes tradiciones culinarias, aprendiendo de diversas influencias culturales y cómo estas experiencias han moldeado su estilo y filosofía gastronomica. Además, profundizaremos en la decisión de Maria de alejarse de las cocinas de restaurantes tradicionales y su trayectoria profesional actual. El viaje culinario de Maria está repleto de experiencias, conocimientos e inspiraciones, y estamos emocionados de tener la oportunidad de conversar con ella sobre su trayectoria única, sus aventuras culinarias y sus proyectos actuales. Únete a nosotros mientras exploramos el mundo de la gastronomía a través de la perspectiva y experiencia de esta talentosa chef. Instagram: @voyatraspodcast @furqanmeerza

linktr.ee/voyatraspodcast In this episode of Voy Atras, we have the pleasure of speaking with Pat Clifford, the Principal Research Chef at PepsiCo. Pat's fascinating journey began with his humble beginnings as a cook in the Royal Navy, where he honed his skills and developed a passion for food that would eventually take him to some of the most renowned restaurants in England. From there, Pat's career took a turn towards the food industry, where he worked in research and development, as well as product and flavor development. Today, as the Principal Research Chef at PepsiCo, Pat brings his wealth of experience and expertise to the table, creating innovative and delicious products that satisfy the tastes of millions of consumers around the world. In this interview, Pat shares with us his insights into the world of food and flavor, and how his experiences have shaped his approach to creating new products. We also delve into the challenges and opportunities that come with working in such a dynamic and constantly evolving industry. So sit back, relax, and join us as we chat with Pat Clifford, and learn more about the exciting world of food innovation. Instagram: @voyatraspodcast @furqanmeerza