HeyJaredKitchen Rags to Riches
Thinking about a career in the food industry? There are more paths than you realize. I'm Imrun Texeira.
- Indexed episodes, last 90 days
- 8
- Latest publication
- Aug 18, 2026
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- Aug 18, 2026
Latest episodes
Val Upfold: From Ghosting to Getting Hired (opens the original)
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Gen Z opens about 90 percent of their texts. About 30 percent of their emails. If you are still sending interview invites to an inbox, you are losing candidates before you meet them. That stat is where this conversation starts, and it goes somewhere most hiring advice does not. Val Upfold makes the case that the interview itself is broken. Not the questions, the experience. Candidates show up anxious, underprepared, and guessing, and then we judge them on how they perform under that pressure. Va
Mark Brand: From Burnout to Balance (opens the original)
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Mark Brand does not give the sexy answer. He gives the real one. In this episode Mark talks about what a culinary career actually looks like when you build it on purpose. His point is simple. If you are dedicated to building something, that is your path. Nobody else gets to hand it to you. He also says something a lot of chefs are not ready to hear. The most successful chefs he knows stepped out of the traditional kitchen role. They found work off the line, they work with independent suppliers,
Romain Avril: From Michelin to Millions of Views (opens the original)
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Romain Avri was in Michelin kitchens in France at 17. Then he landed in Toronto and got a culture shock he still talks about. In this episode, Romain explains why starting that young is a real advantage. You get handed the right standards before you pick up bad habits. He says a couple of months in those kitchens can be worth years somewhere else. He also pushes back on the myth. Michelin culture is still misunderstood in North America, and Romain thinks talking plainly about the pressure is hea
Roger Mooking: From Juno to Food Network (opens the original)
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Roger Mooking is a chef and a musician, and he does not treat those as two careers. In this episode he explains why food and music are the same thing to him. Both carry culture. Both tell you where someone comes from before they say a word. He starts with his upbringing. Growing up between cultures shaped how he cooks, what he reaches for, and why he never tried to pick a single lane. Then we talk about the move into media. Roger says leaving the kitchen for the camera was not a break from cooki
Michel Falcon: From Family Table to Franchise (opens the original)
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Michel Falcon did not fall into hospitality. He grew up in it. In this episode, he traces his path from a family legacy in the business to running and scaling his own restaurants. The core of the conversation is people-first culture. Michel does not treat that as a poster on the wall. He explains why investing in your team is the long play, how employee engagement shows up in the guest experience, and what it actually costs to build a brand people want to work for. We also get into the money. Re
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