What’s it really like to cook for your future job—or your future legacy?
Chef Jakub Czyszczon knows the pressure well. From Ment’or Young Chef to Bocuse d’Or, and from job tastings to pasta plates, he's cooked his way through some of the hardest kitchens in the business.
In this week’s Chef’s PSA, we explore:
What most chefs get wrong about tastings
How pasta became a test of precision and identity
Whether competitions are shortcuts—or stress tests
How Jakub sets up his station for consistent success
Chef André and his dream to create a modern Mexican steakhouse
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