Chef Jakub Czyszczon joins André Natera for a masterclass in surviving and thriving as a chef in today’s kitchen culture. From the pressure of culinary job interviews and tastings, to competition experiences at Ment’or Young Chef and Bocuse d’Or, Czyszczon opens up about what it really takes.

They cover:

• Chef tasting prep, plating psychology, and real-world pressure

• Pasta as a chef’s signature dish

• Kitchen station setup and flavor layering

• Navigating mentorship, growth, and concept development

This episode is filled with technical insight, candid stories, and a roadmap for cooks looking to elevate their craft.

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