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A lifetime of cooking in commercial kitchens (and interviewing over 100 celebrity chefs and culinary leaders) is pretty good prep to train tomorrow’s modern chefs.

Auguste Escoffier School of Culinary Arts President Kirk Bachmann shares insights on preparing the next generation of chefs. In our conversation, we discussed how culinary education bridges traditional techniques with modern commercial kitchen operations.

Culinary topics we touch on:

• Childhood cooking experiences shaping chefs
• Evolution of professional kitchen training
• Essential equipment knowledge for modern chefs
• Balancing classical techniques with contemporary operations
• Commercial kitchen adaptability
• Plant-based cooking innovations

Plus, Kirk retells countless insights from Chefs Curtis Stone, Stephanie Izard, Charlie Trotter, Ferdinand Metz, and more.

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👨‍🍳 Our GUEST
Kirk Bachmann 
President | Provost
Auguste Escoffier School of Culinary Arts (Boulder, Colorado) 
Website: https://www.escoffier.edu/podcast/

Kirk T. Bachmann is a fourth generation chef. He began his culinary career in the pastry kitchen of his father, a master pastry chef, trained in Germany. Today, Chef Bachmann serves as Campus President | Provost for Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most— sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming culinary professionals. He's also the host of The Ultimate Dish Podcast, a podcast featuring deep-dive talks with the world’s most innovative culinary educators, thought leaders, and more.

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👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

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🍳 Our COMPANY

Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!

Learn more at the Ignite Foodservice Solutions Website

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👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.