Chef Ned Bell—Canadian chef, educator, and founder of Chefs for Oceans joins Furqan to explore how chefs can shape a food system that sustains people and planet. Ned traces his path from classic French apprenticeships and high-pressure brigades to leading kinder, high-expectation teams and front-lining sustainable seafood. We get into Ocean Wise, the 2014 coast-to-coast bike ride that launched Chefs for Oceans, and why North America must move beyond “four fish” (shrimp, salmon, tuna, whitefish) to embrace seaweed and overlooked species. Ned shares how chefs can partner with scientists, influence suppliers, and make better choices without preaching—and why his Four Seasons restaurant’s revenue more than doubled after going 100% Ocean Wise. He’s candid about privilege, reconciliation in Canada, and the slow work of education, offering practical advice for chefs who want impact without burning out.

If you’ve ever wondered what a chef can become beyond the pass, this one’s a map and a nudge.

🎧 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 Ned Bell

Instagram : @nedbell

Website : https://www.nedbell.com/

Chapters

00:00 The Journey of Chef Ned Bell

09:02 Sustainable Seafood Advocacy

18:21 The Role of Chefs in Environmental Change

27:50 Education and the Future of Culinary Arts

37:20 Closing Thoughts and Advice for Aspiring Chefs

In this episode of Fugitive Chefs, Furqan sits down with Max (Maximillian) Bogenmann—former Amass chef and co-founder of Endless Food Co., the team behind THIC, a chocolate made from large-scale brewery side streams. Max traces the leap from New York kitchens to Copenhagen’s Amass, where zero-waste creativity and fermentation shaped his view of food systems. We get into why cacao’s supply chain is cracking (climate volatility, deforestation, price shocks), how Endless aims to future-proof chocolate without compromising flavor, and what it takes to scale chef thinking from R&D pots to 1,000-kilo tanks. Max shares honest lessons on sales, rejection, Excel muscles (!), and building a network—plus how startup chaos compares to the adrenaline of service. If you’ve ever wondered what a chef can become beyond the pass, this one’s a map and a nudge.

🎧 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 Max

Instagram : @maximillian.bogenmann

Website : https://endlesscph.com/

Chapters

00:00 Rethinking the Chef's Role Beyond the Kitchen

12:25 Journey into Culinary Arts

15:22 Experiences in New York's Restaurant Scene

19:39 Innovations at Amass

25:54 Transitioning from Restaurant to Business

34:02 Challenges of a Chef in a Startup

40:31 Skills for Culinary Entrepreneurs

45:18 Personal Reflections on Career Changes

50:16 The Identity of a Chef Today

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