About this episode
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. Jakub Instagram Subscribe to my Substack! Visit Chef’s PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef’s PSA Merch! 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! Chef's PSA on TikTok Chef's PSA on X Chef's PSA Instagram Chef's PSA Facebook