In today’s episode, we chat with Trenin Nubiru, a graduate of Escoffier's culinary and baking & pastry programs.

Trenin’s journey to the kitchen is far from conventional. With an engineering degree from West Point and 20 years of military service as a captain in communications, he made a bold leap into the culinary world. After discovering a deep passion for cooking and pastry, he enrolled at Escoffier, where he honed his skills in patisserie, cake design, and chocolate work. Today, Trenin competes on prestigious stages and prepares for the prestigious Coupe du Monde de la Pâtisserie and Bocuse d’Or. 

Join us as we dive into Trenin’s remarkable transition from the Army Band to the world of American cuisine, his commitment to excellence, and the power of self-discovery.

In today’s episode, we chat with Chef Jesse Ito, co-founder of Philadelphia’s Royal Sushi & Izakaya. 

A first-generation Japanese Korean American, Jesse refined his skills at his family’s restaurant, Fuji, under the guidance of his father, Masaharu Ito. Today, he’s celebrated for his exquisite omakase and the lively izakaya atmosphere at Royal. Since opening Royal Sushi & Izakaya, Jesse has earned numerous accolades, including being named an Eater Young Gun and a finalist for Best Chef Mid-Atlantic 2024. He’s also preparing to launch Dancerobot, a high-energy restaurant serving Japanese comfort food.

Join us as we explore Jesse’s culinary journey, from family traditions to his leadership style and his commitment to mental health and sobriety.

In today’s episode, we chat with Natalia Lepore Hagan, a 2022 Escoffier graduate with honors and the founder of Midnight Pasta Co.

After experiencing profound personal loss, Natalia shares how she channeled her grief into building Midnight Pasta Co.—a beacon of joy and community. Since earning her culinary degree, she’s taught over a thousand people the art of making fresh pasta and hosted unforgettable events that blend food, fun, and connection. Natalia’s passion for cooking was passed down from her grandfather, and it’s evident in the poetic, theatrical way she speaks about this beloved craft.

Join us as we explore her rich Italian heritage, her background in performing arts, and the transformative, healing power of these memorable culinary experiences.

In today’s episode, we chat with Dylan Trotter, a 33-year-old Chicago native and the son of famed chef Charlie Trotter. 

Dylan reflects on growing up in his father’s iconic Lincoln Park restaurant, where he first discovered the magic of crafting unforgettable dining experiences. From interning at world-renowned kitchens like El Bulli to restoring his father’s former restaurant space, Dylan is dedicated to keeping his father’s legacy alive. He’s not just preserving his father’s memory; he’s revitalizing it by digitizing his father’s work and organizing pop-up dinners with other culinary legends.

Join us as we explore family dynamics, advice for today’s culinarians, and the lasting impact of Charlie Trotter on the culinary world.

In today’s episode, we chat with Daniela Peregrina, a 53-year-old plant-based culinary student at Auguste Escoffier School of Culinary Arts.

Daniela proves that it’s never too late to reinvent yourself. A lifelong teacher, she shares how her love for culture, cuisine, and travel inspired her to pivot to a new career and take on the challenge of competing on MasterChef Generations. After being diagnosed with rheumatoid arthritis, Daniela embraced a plant-based lifestyle, which not only helped her manage her condition but also deepened her connection with food. By working with plant-based ingredients, she honors her roots while creating innovative dishes that are uniquely her own.

Join us for an inspiring conversation about the MasterChef audition process, overcoming the fears of switching careers, and setting future goals with a tape measure.

In today’s episode, we chat with Curtis Stone, Michelin-starred chef, restaurateur, podcast host, and TV personality. 

Curtis shares captivating stories from his early days as an apprentice for Marco Pierre White to his rise as a culinary master, giving us a behind-the-scenes look at the high-stakes intensity of top kitchens. We also discuss his experiences on hit shows like Take Home Chef, Top Chef Masters, MasterChef Australia, Iron Chef: Quest for an Iron Legend, and Crime Scene Kitchen. 

Join us for an inspiring conversation on Curtis’s approach to cooking, business, and his philosophy that talent isn’t just a gift—it’s something that can be learned.

In today’s episode of The Ultimate Dish, host Chef Kirk Bachmann addresses your most burning questions in this inaugural Q&A episode.

Join Kirk as he delves into his daily motivations, reflects on the mentors who have influenced his culinary journey, and shares invaluable advice for aspiring chefs. He’ll tackle questions from followers, including: “What’s the best vanilla stacker for layered cakes in your opinion?” and “Will there be any more special guests visiting Escoffier to talk with students about the industry?” Plus, he answers, “Would you let any of your former students cook for you? And if so, what dishes?”

Listen as Kirk recounts a heartfelt food memory from a farmers market in Stockholm, unveils insights into emerging culinary trends, and reveals his ultimate dish. 

In today's episode, we chat with Joy Wilson, the founder and chief sweet tooth behind the beloved blog, JoytheBaker.com.

Since launching in 2008, Joy has grown her platform into a baking empire, amassing over half a million Instagram followers. Along the way, she’s published cookbooks, served as editor-in-chief of the biannual Joy the Baker Magazine, and created the popular Camp Joy—an experience inspired by her viral backyard camping and cooking video series. Joy’s work has been featured in Food52, New York Magazine, The Kitchn, Better Homes & Gardens, and Sunset Magazine, just to name a few. 

In this episode, we dive into Joy’s love for classic baking techniques, how she manages the ever-growing Joy the Baker brand, and what it was like to co-author her latest children’s cookbook, The Life-Changing Magic of Baking, with her father.

In today's episode, we chat with Chef Florian Tetart, an Escoffier Chef Instructor in Baking & Pastry Arts based in Boulder, CO. 

Originally from Lille, France, Chef Florian has worked in top-rated restaurants across Hong Kong, Taiwan, and Tokyo, as well as local bakeries in the United States. These diverse experiences have shaped his commitment to delivering the highest quality in everything he creates. In 2019, his dedication earned him the title of Pastry Chef of the Year from GQ Taiwan.

Join us as we explore the importance of finding flow in the kitchen, handling the pressure of high standards, and what it takes to thrive in Michelin-starred fine dining.

In today's episode, we chat with Dave Beran, chef and owner of Pasjoli, a James Beard Award Finalist for Best New Restaurant, celebrated for its classic French cuisine and fresh California produce. 

Chef Dave’s culinary rise began in Chicago, where he worked at MK, Tru, and Alinea, eventually becoming Chef de Cuisine. He later opened Next, earning 14 four-star Chicago Tribune ratings and a James Beard Award. In 2017, Dave moved to Los Angeles, opening Dialogue, which earned a Michelin star and was named one of America’s Best New Restaurants by GQ. By 2019, he launched Pasjoli, cementing his status as a leading culinary innovator.

Join us as we explore Chef Dave's experiences in launching world-class restaurants, how he develops cutting-edge menu items, and his involvement with the hit TV show, FX’s The Bear.