Welcome to MBAwobs, episode 6, with Omri Farber. 

Episode highlights:

• The 2 Michelin star McDonald’s
  
• Why great chefs FAIL (despite working 18 hour days) / why high end culinary institutes are not necessarily good businesses
  
• How Omri almost went to the CIA…
  
• An expert’s guide to ranking the world’s best restaurants
  
• ‘Positive’ vs ‘negative’ motivations for doing an MBA
  
• Becoming a business leader, rather than a technical professional
  

- Omri's unusual story - celebrity chef household > racing for Renault > military officer > studying in Cordon Bleu > working in Michelin star restaurants > back to school (+tips on the process) > admission process > MBA at Cass > the future of foodtech

Omri and I had a lot of fun talking, and went a bit overboard, so I ended up dividing the episode to 2 episodes - stay tuned for the next one.

Omri recently graduated from the Cass MBA Program in London, where he was what we call a nontraditional MBA candidate, as he did not have an undergraduate degree. Prior to his studies, Omri spent five years as a chef at two of the top 50 restaurants in the world (Dinner by Heston and Lyle's) and even before that, he served for 6 years as an operations manager and instruction officer in the IDF. Omri was also a member of the Renault Racing Team in Israel 🏎️ 

From India, to Singapore, to New York, to London, to Israel, to podcast - how Omri and I got connected - Shout out to Nakul Shinghal who saw this FT article about Omri and sent it my way. The rest, as they say, is history…