Inside the Basque Culinary Center Master in Gastronomic Sciences

What happens when chefs decide to leave restaurant kitchens before their careers even begin?In this episode I speak with Harsh Pawar and Seonghwan Park (Hans), two chefs studying the Master’s in Gastronomic Sciences at the Basque Culinary Center.Instead of pursuing traditional restaurant careers, they are exploring paths in:• food research• sustainability• fermentation• food innovation labs• R&D in the food industryWe talk about:• why some chefs leave kitchens early• what the Gastronomic Science master actually teaches• whether a master’s degree helps enter food R&D• the reality behind careers in food innovation• applying to Basque Culinary Center as an international studentIf you’re a chef wondering what careers exist beyond restaurants, this conversation gives a very honest perspective.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday.👉 Follow, rate us on Spotify, subscribe & comment on YouTube, and share with someone who’s questioning their place in the kitchen.🌐 Website: 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▶️ YouTube: https://www.youtube.com/@fugitivechefs