The Ultimate Dish

In today’s episode, we chat with Maria Zouves, a Greek-American soprano, educator, director, producer, and current Escoffier student pursuing a degree in Holistic Nutrition & Wellness.

As President of the Sherrill Milnes VOICE Programs, which she co-founded with her husband, legendary baritone Sherrill Milnes, Maria has spent over 25 years nurturing artists and building new audiences for classical music. She has directed operas across the U.S. and Europe, including productions at the Estates Theatre in Prague and Opera Tampa. A celebrated performer, Maria made her Carnegie Hall debut in 1997 and is now preparing for a return to Don’t Tell Mama Cabaret Theatre in New York City to promote her upcoming classical cabaret album, Everything.

Join us as Maria shares her inspiring journey from opera to culinary school, delves into the deep connection between food and the arts, and discusses how she’s inspiring others to live with intention and purpose.

In today’s episode, we chat with Brian Blum and Evan Kaplan, two expert recruiters from Gecko Hospitality—an esteemed partner of Escoffier.

With over 20 years of experience in restaurant operations and staffing, Brian has held leadership roles at Applebee’s, Ragazzi’s, and Houlihan’s. His deep understanding of what makes a business thrive and his passion for community impact make him a powerhouse in hospitality recruitment. Evan, an award-winning recruiter and sommelier, brings a wealth of knowledge in executive search and talent acquisition. With experience in hotels, resorts, and private clubs, he has helped countless professionals secure top positions in the industry.

Join us as Brian and Evan share exclusive resume tips, interview strategies, and career insights to help you stand out in today’s competitive job market. 

In today’s episode, we chat with Kevin Boehm, a James Beard Award-winning restaurateur.

With a career spanning three decades and over 40 restaurants opened, Kevin has redefined the dining experience. From launching his first six-table restaurant at 23 to co-founding the acclaimed Boka Restaurant Group with his partner Rob Katz, Kevin’s influence is undeniable. Boka has earned 13 consecutive Michelin stars, and Kevin and Rob have been named TimeOut Chicago’s Restaurateurs of the Year, Eater National’s Empire Builders of the Year, and won the James Beard Award for Best Restaurateur in 2019.

Join us as we explore Kevin’s inspiring path from small-town dreamer to hospitality visionary, how he builds award-winning restaurants, and his insights on the future of dining.

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.