Accidentally on Purpose: Chef-in-Residence Kristen Kish on Life, Mentorship & Meaning

Kristen Kish | 30 Minutes | April 22, 2025

Escoffier Chef-in-Residence Kristen Kish shares her path from Top Chef to inspiring culinary students, plus a peek into her memoir Accidentally on Purpose.

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Carnegie Hall to Culinary School: How One Opera Singer is Nourishing Her Art and Her Life

Maria Zouves | 74 Minutes | April 8, 2025

Opera singer Maria Zouves shares her journey to Escoffier, exploring how nutrition and wellness fuel her artistry.

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From Resume to Interview: Hospitality Hiring Experts Share Career-Boosting Tips

Brian Blum and Evan Kaplan | 61 Minutes | March 11, 2025

Gecko Hospitality recruiters Brian Blum and Evan Kaplan reveal expert resume and interview tips to help you stand out and land your dream job.

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Lessons in Hospitality: How Kevin Boehm Builds Award-Winning Restaurants

Kevin Boehm | 58 Minutes | February 11, 2025

Kevin Boehm, co-founder of Boka Restaurant Group, shares how he builds award-winning restaurants and lessons in hospitality.

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From Army to Artistry: Trenin Nubiru’s Culinary Reinvention

Trenin Nubiru | 56 Minutes | January 28, 2025

Trenin Nubiru, an Escoffier graduate, shares how self-discovery led him to reinvent his career in culinary and pastry arts.

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The Unstoppable Chef Jesse Ito: Omakase, Legacy, and Sobriety

Chef Jesse Ito | 50 Minutes | January 14, 2025

Chef Jesse Ito, co-owner of Royal Sushi & Izakaya, shares how he blends family traditions with bold innovation through omakase.

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The Healing Power of Pasta: Graduate Natalia Lepore Hagan’s Inspiring Story

Natalia Lepore Hagan | 48 Minutes | December 31, 2024

Escoffier graduate Natalia Lepore Hagan shares how she channeled her grief into Midnight Pasta Co.—a beacon of healing, joy, and community.

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Charlie Trotter’s Legacy Lives On: A Son’s Journey of Innovation and Tribute

Dylan Trotter | 49 Minutes | December 10, 2024

Dylan Trotter, son of culinary legend Charlie Trotter, shares how he’s honoring his father’s legacy.

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Reinventing Life at 53: An Escoffier Student’s Journey to MasterChef

Daniela Peregrina | 53 Minutes | November 26, 2024

Escoffier online plant-based student Daniela Peregrina shares her journey of reinventing her life at 53 and competing on MasterChef.

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Curtis Stone Unplugged: TV Stardom, Michelin Stars, and Cooking with Heart

Chef Curtis Stone | 40 Minutes | November 12, 2024

Celebrity Chef Curtis Stone shares his journey to success, from launching restaurants to starring on TV, with insights on honing talent.

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Chef Kirk T. Bachmann, M.Ed, C.E.C, A.A.C

ABOUT OUR HOST

Chef Kirk T. Bachmann, M.Ed, C.E.C, A.A.C

Kirk T. Bachmann is the President | Provost of Auguste Escoffier School of Culinary Arts Boulder, Colorado campus. He is a German-American Chef, a consummate educator, and always promoting the highest standards of quality – honoring the craft of cooking and supporting students, educators, and guests from all walks of life.

His many culinary industry accolades include Certified Executive Chef® (CEC®), Culinary Salon medalist, and member of the American Academy of Chefs (AAC), The International Association of Culinary Professionals, Chaîne des Rôtisseurs, Antonin Careme Society, Disciples d’Escoffier, and The International Food and Beverage Forum.

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By clicking the "Get the Workbook Now" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

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