21 april 2026
61 min
From Chef to Food Systems: Why Kitchens Need to Think Beyond the Plate
Most chefs think impact happens on the plate.
In this episode, Andrea Zick shares why the real impact starts before it.
From working in professional kitchens to leading sustainability research and coaching chefs, Andrea explains how menus, systems, and education shape the future of food.
If you’ve ever wondered what exists beyond the kitchen — this one’s for you.
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Fugitive Chefs
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30 juni 2026
The Future of Kitchens Isn’t AI. It’s Better Systems | Yago Ferretti Gonzalez
42 min
23 juni 2026
The Chef Who Reinvented Himself Again and Again | Stephen Losee
55 min
16 juni 2026
The Chef Who Turned Food Tours Into a Global Business | Karl Wilder
47 min
9 juni 2026
From Michelin Kitchens to Billionaires: The World of Private Chefs | Chris Demaillet
51 min
2 juni 2026
Why So Many Chefs Start Doubting Themselves After Leaving Restaurants
15 min
26 maj 2026
The Startup Turning Bread Waste Into Pasta | Eat Wasted
52 min
19 maj 2026
From Fine Dining to Food Systems — How Chefs Can Influence the World | Matthew Beaudin
49 min
12 maj 2026
Why Kitchen Work Feels So Exhausting (It’s Not What You Think)
7 min
5 maj 2026
Kitchens Aren’t Just Stressful. They’re Poorly Designed Systems.
36 min
28 april 2026
There Is No One Way to Be a Chef
12 min