When it comes to educational tools, books are crucial and TV shows can be valuable. But for the culinarian who’s always on the go, podcasts can offer a wealth of knowledge in an easily digestible format.
Auguste Escoffier School of Culinary Arts has its very own podcast, The Ultimate Dish, hosted by our Boulder campus president, Chef Kirk T. Bachmann. These interviews feature a diverse range of guests from all corners of the industry, diving deep into their stories and insights.
Here are the top five episodes on The Ultimate Dish Podcast based on the number of listens in 2022.
1. Be Unapologetically Yourself With Chef Steve Konopelski
After an 11-year career as a thriving Broadway dancer, Escoffier Chef Instructor Steve Konopelski decided to follow his deep-seated culinary ambitions and attend The French Culinary Institute. He then continued to launch his own pastry businesses and a YouTube baking show “The Sweet Life of Steve,” where he empowers aspiring culinarians.
Chef Steve encourages everyone to celebrate their uniqueness unapologetically and shares tips on building a long-lasting career in the food business.
Listen to or watch the full episode here.
2. Former NFL Quarterback Jake Plummer Talks Medicinal Mushrooms & Mental Health
As a former Pro-Bowl NFL Quarterback who led the Denver Broncos to the 2005 AFC Championship Game, after retirement, Jake has become a major proponent of utilizing CBD and medical marijuana for pain and inflammation treatment.
After retiring in 2007, Jake discovered the health benefits of functional mushrooms and launched his own mushroom farm in Fort Lupton, CO called MyCOLove Farm. He now produces high-quality mushrooms for culinary and medicinal use. Jake shares how this endeavor reshaped his life, mindset, and his purpose.
Listen to or watch the full episode here.
3. From Addiction to Graduating Culinary School With Honors
Parker Wilks-Bryant, an Escoffier graduate, shares how he overcame addiction and graduated top in class with honors. He also talks about his externship experience at Pujol, ranked the 9th best restaurant in the world by The World’s 50 Best Restaurants. Parker now works for a Michelin Guide restaurant, Caruso’s, and dreams of opening a second-chance restaurant that helps recovering addicts find a new path.
Listen to or watch the full episode here.
4. PlantStrong CEO Rip Esselstyn: Not all Plant-Based Foods are Created Equal
As a New York Times Bestselling author, world record holder, professional triathlete, former firefighter, and sought after public speaker, Rip has dedicated his career to unveiling the irrefutable connection between a plant-based diet and good health. He’s now the founder and CEO of PLANTSTRONG—an organization that is helping people lead healthier lives through plant-based nutrition.
Listen to or watch the full episode here.
5. ‘Winning Has No Shortcuts’—Culinary Olympian Edward Leonard’s Inspiring Personal Story
Throughout his career, Chef Edward Leonard led the American Culinary Federation’s Team USA to five championships and over 34 gold medals, and received global recognition for his contributions to the culinary industry. This award-winning Certified Master Chef, Culinary Olympic gold medalist, and international lecturer shares lessons learned from winning culinary competitions and tips around long-term career development.
Listen to or watch the full episode here.
Want to Hear More From Professional Chefs?
Podcasts, books, and TV shows are a great place for any budding culinarian to start. But if you’re ready to take your pursuits to the next level, consider exploring the degree and diploma options at Escoffier. Many of these can be completed online, so you can get your culinary credentials while working or taking care of a family.
Courses are taught by chef instructors with decades of industry experience and tons of knowledge to impart. If you’ve dreamed of having a professional chef as a mentor, culinary school is a great place to start. Contact us to take the next step toward your dream career.
Here are some more helpful resources for the inspired culinarian:
- How Gen-Z is Shaping Modern Food Trends
- The Future of Culinary Education is Here: This is What it Looks Like
- 7 Apps for Restaurant Managers
This article was originally published on December 27, 2021, and has since been updated.
