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.

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Michelin-starred Chef Rogelio Garcia joins André Natera to talk guest-chef circuits, his cookbook “Convivir,” and the discipline required to maintain Michelin excellence at Auro in Napa Valley. The chefs dive into leadership tactics, kitchen communication, and the effect of social-media plating on fine dining. Rogelio also opens up about mental health, his love of simple food for friends, and a surprising dream of acting on screen. Insightful, tactical, and heartfelt—perfect for cooks and food lovers aiming higher.

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What does it take to win the world’s most elite culinary competition? In this episode of Chef’s PSA, André Natera sits down with Mathew D. Peters, the first American to win the Bocuse d’Or, to unpack the strategy, leadership, and mindset behind world-class cooking.

They discuss:

• How to prepare for high-level culinary competitions

• What separates great kitchen teams from good ones

• How fine dining is evolving with vegetable-forward menus, Nordic influences, and cost-conscious creativity

• The role of social media in shaping modern dining expectations

• The story and philosophy behind Prelude, Mathew’s hospitality-forward bar in Austin

• Advice for young chefs navigating a changing culinary landscape

Whether you’re a seasoned chef or just starting out, this episode delivers high-impact insights on execution, innovation, and leadership in today’s culinary world.

Listen now and subscribe for more chef-to-chef conversations.

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