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How Celebrity Influencer Gaby Dalkin Grew A Food Media Empire
Gaby Dalkin | 32 Minutes | May 23, 2023

Gaby Dalkin, celebrity food blogger behind What’s Gaby Cooking, shares how she grew her digital food media empire and personal brand from scratch.

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A 25-Year-Old Culinary Prodigy’s Rise to Fame through Networking
Peter McQuaid | 30 Minutes | May 9, 2023

Peter McQuaid, the 25-year-old Executive Chef of Cala, discusses mentors who shaped his career and why networking is his secret tool to success.

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Award-Winning Mixologist Bryan Dayton Unveils Major Cocktail Trends
Bryan Dayton | 40 Minutes | April 25, 2023

Bryan Dayton, award-winning mixologist, entrepreneur, and ultramarathoner, shares how he launched a restaurant group and the major cocktail trends today.

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“People Eat Results, Not Methods”- A Concept Every Chef Should Know
Francois de Melogue | 41 Minutes | April 11, 2023

Francois de Melogue, chef and cookbook author, chats about overcoming career obstacles and what “people eat results, not methods” actually means.

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What “Risk-Taking” Can Do For Your Culinary Career
James Porter | 49 Minutes | March 14, 2023

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

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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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Clicking the "Send Request" button constitutes your express written consent to be contacted via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education. You understand that these calls may be generated using an automated technology. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

The Essential Culinary School Planner & Checklist

The Essential Culinary
School Planner & Checklist

Academic planner document
Academic planner document

We’ve compiled a checklist of all of the essential questions into one handy workbook: Career options, academic plans, financing your education, and more.

YES, I want the workbook! No, thanks, I’ve got things figured out.
Academic planner document
Campus of Interest*
Program of Interest*

Clicking the "Get the Workbook Now" button constitutes your express written consent to be contacted via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education. You understand that these calls may be generated using an automated technology. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website.

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