Culinary school taught you bechamel. It didn't teach you how to prove you're capable of anything else. In this episode of Fugitive Chefs, I sit down with Adrian Woodhouse, head of school at Otago Polytechnic in New Zealand, to talk about why culinary education is still built around a narrow, traditional idea of what a chef becomes and why that no longer matches the industry. Adrian has spent years helping experienced chefs prove their capabilities without another degree, decolonizing a curriculum still rooted in French tradition, and rethinking what "industry readiness" actually means for graduates entering a food system that now includes R&D, food styling, social media, AI, and far more than restaurants. In this conversation we discuss:
Why so many chefs default to more degrees and credentials before feeling legitimate outside kitchens
The imposter syndrome chefs carry when they step outside traditional kitchen paths
What "fair work" is, and why it shuts down growth in professional kitchens
Why some of the best chefs never stop thinking of themselves as apprentices
How culinary curriculums are (slowly) being rebuilt around real industry needs
What capabilities kitchens develop exceptionally well — and what they fail to develop at all
The future of culinary careers: food styling, product development, AI, and beyond
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