In this episode of Fugitive Chefs, we speak with Christian Weij — fermentation specialist, author, educator, and food systems innovator based in the Netherlands.

Christian’s story is anything but linear: from a career in advertising to hosting secret supper clubs, to building Proeftuin Ede (https://proeftuin-ede.nl/) — a living lab for sustainable food education — and becoming one of Europe’s leading voices in modern fermentation. We dive into how ancient techniques like sauerkraut and miso are being used today to tackle everything from waste reduction to flavor innovation.

We talk about:

• How Christian turned bread waste into miso

• Why fermentation is a tool for education and protest

• The challenges of working with food laws in Europe

• His work with Wageningen University and EU food projects

• The role of AI and ChatGPT in food education

• What a truly circular food system might look like

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  This is a conversation about creativity, microbes, meaning, and how food can be both an ancient ritual and a modern solution.

  
  

  🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.

  
  

  🎙️ Hosted by Furqan from the Fugitive Chefs Podcast

  Furqan`s Personal Insta : https://bit.ly/4dtiyTv

  Podcast Instagram : https://bit.ly/43ndATO

  Spotify : https://spoti.fi/3F6j25A

  Apple Podcasts : https://apple.co/43vBtbT

  
  

  🔗 Connect with Christian Weij

  Instagram: christianweij

  
  

  Chapters

  
  

  00:00 Introduction and Background of Christian Weij

  04:57 The Journey into Fermentation

  10:35 The Concept of Pop-Up Restaurants

  15:45 Sustainability and Local Sourcing

  21:20 Challenges with Food Regulations and Fermentation

  23:02 The Role of Government in Food Regulation

  25:55 Technology's Impact on Fermentation and Sustainability

  27:22 Innovations in Fermentation: ChatGPT and Beyond

  29:30 The Evolution of Dutch Cuisine

  31:45 Inspiration and Education in Culinary Practices

  34:05 Connecting Through Fermentation and Community

  39:57 The Future of Food Systems and Global Responsibility

  
  

In this episode of Fugitive Chefs, we sit down with Ioakeim Goulidis, Head of R&D at Muri Drinks(https://muri-drinks.com/), a Copenhagen-based pioneer of complex, non-alcoholic fermented beverages.

From growing up in Greece with a passion for food, to studying food science, to working in the legendary Noma Fermentation Lab under David Zilber — his path is anything but linear.We dive into how he blends culinary craft with scientific precision, the magic (and madness) of scaling fermented drinks, and why Muri isn’t just a non-alcoholic brand — it’s a new way to experience flavor. You’ll also hear reflections on creative inspiration from music, the role of cultural roots in product design, and how Copenhagen continues to be a launchpad for radical food innovation.

Whether you're a chef, a food scientist, or just someone curious about what’s next in food and beverage, this episode is for you.🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation.

New episodes every Tuesday.

Follow, rate us & subscribe for more stories from the culinary underground.

🎙️ Hosted by Furqan from the Fugitive Chefs Podcast

Furqan`s Personal Insta : https://bit.ly/4dtiyTv

Podcast Instagram : https://bit.ly/43ndATO

Spotify : https://spoti.fi/3F6j25A

Apple Podcasts : https://apple.co/43vBtbT

🔗 Connect with Ioakeim Goulidis

Instagram: @ioakeim_goulidis

Chapters

00:00 Joachim's Journey into Food Science and Fermentation

07:26 Experiences in the Restaurant Industry

09:30 Fermentation and Cultural Connections

11:19 Working with David Zilber at Noma

16:10 Transition to Muri Drinks and Product Development

17:58 Balancing Speed and Detail in Culinary Arts

20:12 The Journey of Moody Drinks

21:24 Upscaling Recipes: Challenges and Learning

22:52 Craftsmanship vs. Scalability in Beverage Production

26:32 The Creative Process Behind New Flavors

30:11 The Philosophy of Non-Alcoholic Drinks

32:06 The Growing Non-Alcoholic Beverage Market

33:47 Exploring Cultural Roots and Personal Growth

40:30 Excitement for Future Projects and Growth

41:56 Copenhagen: A Fertile Ground for Culinary Innovation

44:25 Exploring Diverse Paths in the Food Industry

Dive deep into the world of gastrophysics and multisensory food design with Jozef Youssef — chef, researcher, and founder of Kitchen Theory.

In this episode, Jozef shares his journey from Michelin-starred kitchens to pioneering immersive dining experiences that blend psychology, sensory science, and storytelling.Discover how his collaborations with Professor Charles Spence led to redefining how we perceive flavor, what it's like to design edible experiences for brands like Virgin Galactic and Cartier, and how nutritionally dense ice creams for Alzheimer's patients came to life. From decoding the magic of molecular gastronomy to shaping the future of education through food, this episode is a masterclass in culinary creativity.If you’ve ever wondered how to turn your food passion into purpose-driven impact beyond the restaurant kitchen, don’t miss this.

⏱️ Topics Covered:

Jozef’s transition from restaurant kitchens to research and design

What is gastrophysics & why it matters

Kitchen Theory: From pop-ups to global brand experiences

Ice cream for dementia patients? Yes, really.

Saudi Arabia’s booming F&B future

Advice for chefs considering the leap beyond the line

🎧 Fugitive Chefs is your window into alternative culinary careers and bold food innovation. New episodes every Tuesday. Follow, rate us & subscribe for more stories from the culinary underground.🎙️ Hosted by Furqan from the Fugitive Chefs PodcastFurqan`s Personal Insta : https://bit.ly/4dtiyTvPodcast Instagram : https://bit.ly/43ndATOSpotify : https://spoti.fi/3F6j25AApple Podcasts : https://apple.co/43vBtbT🔗 Connect with Chef Jozef YoussefInstagram: @⁠jozef_youssef

Website: https://kitchentheory.fixed-staging.co.uk/Chapters

00:00 Introduction to Joseph Youssef and Kitchen Theory

02:13 The Journey into Molecular Gastronomy

05:14 Experiential Dining and Emotional Engagement

09:11 The Evolution of Kitchen Theory

16:12 Transitioning from Kitchen to Concept Design

21:03 Creative Processes and Client Engagement

26:36 Research and Future Directions in Gastronomy

27:47 Nutritional Innovations for the Elderly

29:56 Sensory Science in Education

31:22 Understanding Gastrophysics

33:20 The Reality of Research and Monetization

34:16 Work-Life Balance in the Culinary World

36:20 Generational Shifts in Culinary Passion

39:19 The Pressure of Responsibility in Kitchens

42:00 Creativity vs. Monotony in Professional Kitchens

44:34 Exciting Future Projects and Innovations