Subscribe:
Spotify Stitcher Apple Podcasts Google Podcasts iHeartRadio YouTube RSS

What “Risk-Taking” Can Do For Your Culinary Career
James Porter | 49 Minutes | March 14, 2022

James Porter, Arizona-based chef and business owner, discusses how risk-taking and innovation can boost your culinary career.

Listen or Watch

Tough Terrain and the Power of a Growth Mindset
Jayson Simons-Jones | 48 Minutes | February 28, 2022

Jayson Simons-Jones, outdoor educator and CEO, chats about the power of learning something new and being able to apply it immediately.

Listen or Watch

Celebrity Chef Jeffrey Saad on Building a Career Doing What You Love
Jeffrey Saad | 46 Minutes | January 31, 2022

Jeffrey Saad, chef, entrepreneur, and television host, discusses how to follow your “culinary curiosity” and let passion guide your career decisions.

Listen or Watch

Naprapathy: The Life-Changing Wellness Treatment You’ve Never Heard Of
Patrick Nuzzo | 41 Minutes | January 17, 2023

Patrick Nuzzo, doctor and nutritionist, discusses the art of naprapathy—an alternative healing technique used to get the body to function at an optimum level.

Listen or Watch

“Breaking Bread” - The Secret to an Immersive Restaurant Experience
Nikhil Abuvala | 43 Minutes | January 3, 2023

Nikhil Abuvala, restaurant owner, discusses how to create immersive culinary experiences and a restaurant ambience of “breaking bread.”

Listen or Watch
Load More Episodes
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.