Recorded the week I turned 30, this is a solo check-in — on what's changed since I left consulting work to become a Senior Innovation Chef at Kraft Heinz, and on an idea I keep coming back to: that "paying your dues" might be the most outdated piece of career advice still floating around food.
In this episode, we discuss:
Why working inside a major food company surprised me more than I expected it to
The real cost of skipping steps — and why I don't think waiting your turn means what we're told it means
What changed at Fugitive Chefs this year: the guests, the community turning one, and a line I finally stopped debating with myself
A few names and conversations shaping where the show goes next
Podden och tillhörande omslagsbild på den här sidan tillhör
Furqan Meerza. Innehållet i podden är skapat av Furqan Meerza och inte av,
eller tillsammans med, Poddtoppen.
