Can Chefs Influence Global Food Systems? — Estefanía Simon-Sasyk

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 addictionWhy she left restaurants after 13 yearsWhat education actually does (and doesn’t do) for chefsWhy “university is not a product”The role of chefs in policy and corporate innovationWhether food companies can drive positive changeWhy innovation is about systems — not trendsThis 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