374: Charles Michel - putting the philosophy into food

<div>Charles Michel is a man of many talents, not least, thinking deeply about cooking.<br> <br> You may recognise him from the Netflix show <a href="https://www.netflix.com/gb/title/80201866">"The Final Table"</a>, where he was selected to take part in a global culinary competition.<br> <br> But Charles' career has taken him on all sorts of journeys, and his love of the art, science and philosophy of cooking is what motives him.<br> <br> In this episode of the Career Conversations podcast series, he reveals all about his career to date, and discusses some of the philosophical issues he feels are relevant to the food industry today.<br> <br> <a href="https://foodmatterslive.com/live-event-series-careers/">Sign up for the next Inspiring Careers in Food events in 2023<br> </a><br> <strong>Charles Michel, Educator and Activist<br> </strong><br> <a href="https://charlesxmichel.com/">Charles Michel</a> is a nomad philomath, working at the intersection of food education and food activism. <br> <br> He connects art, gastronomy, psychology, cross modalism, human-centred design, theory of change and ritual to catalyse communities and foster human development. <br> <br> He was recently selected as ‘one of the best chefs in the world’ to participate in Netflix’s Global Culinary Competition ‘The Final Table’.<br> <br> Originally trained at the <a href="https://en.institutpaulbocuse.com/">Institut Paul Bocuse</a> and in classical fine-dining kitchens in Europe, including two years at <a href="https://www.relaischateaux.com/it/italia/pescatore-lombardia-canneto-s-o-mantova">Dal Pescatore Santini</a>, one of the best restaurants in the world. <br> <br> Between 2009 and 2012, he ran a multi-disciplinary community of artists creating immersive cultural events in abandoned urban spaces in Bogotá.<br> <br> Based at Oxford University between 2013 and 2015, he studied the convergence of art, science and multi-sensory food aesthetics at the department of experimental psychology-publishing over a dozen papers in scientific journals on