Ep8: How the Culinary Arts Build Resilience with Masid Cader

This week’s interview is for those who prefer to go big or go home. We talk with hobbyist chef Masid Cader about his experience fast-tracking his interest in gourmet cooking, including training with a Michelin-starred restaurant during the weekends, all while working full-time in investment banking.

Resources mentioned in the episode:

• International Culinary Institute, New York City
• “Thomas Keller Teaches Cooking Techniques” on Masterclass
• Daniel Humm, owner and chef of 21 Madison Park
• The Food Lab, by J. Kenji López-Alt
• L’Artusi restaurant, NYC

You can learn more about our guest at:

IG @masidcader

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