Chef Kat McGibbon on Finding Confidence Under Pressure

Kat McGibbon | 52 Minutes | July 7, 2026

Kat McGibbon shares how finding confidence under pressure shaped her culinary path, from Scotland’s kitchens to Boulder, Barcelona, and beyond.

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Chef Bae: Why You Should Never Take ‘No’ for an Answer

Brooke Baevsky | 62 Minutes | June 23, 2026

Celebrity private chef Brooke Baevsky, aka Chef Bae, shares how she built an unconventional food career by taking risks and never accepting no.

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Two Siblings Who Left It All Behind to Build Food Careers

Orel Zwiebel & Nani Edry | 58 Minutes | June 9, 2026

Orel Zwiebel and her brother, Nani Edry, share how they took completely different paths into food, and how creativity and risk shaped their careers.

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From Lockheed Martin to Culinary School

Asia Geeslin | 38 Minutes | May 19, 2026

Escoffier student Asia Geeslin shares her journey from the U.S. Marine Corps and Lockheed Martin to culinary school, and what it takes to find a new path.

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Kristen Kish in Toronto, Canada: Why Confidence Matters More Than You Think

Kristen Kish | 57 Minutes | April 28, 2026

Kristen Kish joins us in Toronto, Canada for a special in-person episode on confidence, growth, and finding your voice in the kitchen.

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Alana Kysar: The Untold Truth About Hawaiian Food

Alana Kysar | 42 Minutes | March 31, 2026

Cookbook author Alana Kysar shares how she’s redefining Hawaiian food through storytelling, culture, and a vegetable-forward perspective.

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Top Chef Winner Melissa King: What Changed When I Stopped Holding Back

Melissa King | 52 Minutes | March 10, 2026

Top Chef All-Stars champion Melissa King reflects on winning Top Chef, embracing her identity, and finding her voice through food.

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Jacques Pépin: The Secret Wisdom of a Culinary Legend

Jacques Pépin | 49 Minutes | February 24, 2026

Jacques Pépin, legendary chef and author, reflects on a lifetime devoted to food and the lessons the kitchen has taught him along the way.

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Alexis Stoudemire: Why She Chose Culinary School Now

Alexis Stoudemire | 64 Minutes | February 10, 2026

Alexis Stoudemire, entrepreneur, philanthropist, and Escoffier graduate, shares why she chose culinary school at this stage of her life.

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How a Home Kitchen Became a Source of Healing

Jennifer Relph | 41 Minutes | January 27, 2026

Jennifer Relph shares how baking became a source of healing while building a mission-driven business from her kitchen.

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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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