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In part II this Voice4Chefs conversation, Chef Adi explains how working in international kitchens changed him personally as much as professionally, emphasizing that travel expands perspective beyond career focus and money. He shares an early Dubai experience at Marina Social where a calm, confident senior chef modeled composure and muscle memory under pressure, shaping Adi’s leadership outlook. Adi describes learning to slow down through European culture, contrasting it with the relentless pace of Mumbai. He discusses how Michelin-level kitchens function as disciplined “sanctuaries,” rooted in mise en place, momentum, and leaders who model action rather than blame. Adi details how he applied to Boury Academy at Boury in Belgium, advice for standing out with a crisp CV and clear purpose, and what he learned there about precision, Chef Tim Boury’s attention to detail, and teamwork practices that accelerate prep.

00:00 Travel Changed Me

01:25 New Perspectives Abroad

02:38 Larry Jr Larder Lesson

06:23 Slow Down To Live

11:33 Mise En Place Mindset

14:37 Vision Purpose Momentum

17:34 Fixing Kitchen Momentum

19:21 Reject Toxic Chef Culture

20:53 Landing Boury Stage

24:58 Meeting Tim and Inge

26:59 Three Star Teamwork Systems

30:07 Dubai Breakthrough Mentor

32:20 Final Advice and Gratitude

Contact: Chef Adi

Email: adi.dherange619@gmail.com

Instagram:@oui_chefff

Intern at the Boury Academy: https://www.bouryacademy.com/what

Season2

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