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Ep8: How the Culinary Arts Build Resilience with Masid Cader

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This week’s interview is for those who prefer to go big or go home. We talk with hobbyist chef Masid Cader about his experience fast-tracking his interest in gourmet cooking, including training with a Michelin-starred restaurant during the weekends, all while working full-time in investment banking.

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Resources mentioned in the episode:

  • International Culinary Institute, New York City
  • “Thomas Keller Teaches Cooking Techniques” on Masterclass
  • Daniel Humm, owner and chef of 21 Madison Park
  • The Food Lab, by J. Kenji López-Alt
  • L’Artusi restaurant, NYC

    • You can learn more about our guest at:

    IG @masidcader

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