The Jobs Nobody Tells Cooks About: Life After the Line Ft. Furqan Meerza
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.
🎧 In This Episode: 🧭 What Else Can a Cook Become? ✈️ Working in Europe as a Foreign Cook 🛋️ Getting Too Comfortable in Fine Dining 🛂 Losing a Dream Job Over a Visa 🧪 Making the Jump to R&D 🎲 Why Careers Beyond Restaurants Happen by Chance 🧩 Why Copying Someone's Career Doesn't Work 🃏 Your Kitchen Years is an Unfair Advantage 🪜 Skipping Steps on the Way Out 🍅 Furqan's Work for Heinz Ketchup
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More from Pot Luck Food Talks: Kitchen Stories From Behind the Pass
🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it.
🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.
🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money?
🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50?
🎙️ EP203 — What should every cook actually know? Culinary fundamentals, who decides what they are, and whether they have changed?