Chef Jakub Czyszczon joins André Natera for a masterclass in surviving and thriving as a chef in today’s kitchen culture. From the pressure of culinary job interviews and tastings, to competition experiences at Ment’or Young Chef and Bocuse d’Or, Czyszczon opens up about what it really takes.
They cover:
Chef tasting prep, plating psychology, and real-world pressure
Pasta as a chef’s signature dish
Kitchen station setup and flavor layering
Navigating mentorship, growth, and concept development
This episode is filled with technical insight, candid stories, and a roadmap for cooks looking to elevate their craft.
Visit Chef’s PSA for Books, Free eBooks, and More!
https://chefspsa.com/
🔗 SOCIAL MEDIA
Join our vibrant culinary community across all platforms!
