From Michelin Kitchens to Global Food Systems | Estefanía Simon-Sasyk скачать в хорошем качестве

From Michelin Kitchens to Global Food Systems | Estefanía Simon-Sasyk

Can chefs influence global food systems? 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