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Culinary School President (& Podcaster) on Modern Chef Training in 2025 | Culinary 360 Podcast | 13

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Manage episode 462393689 series 3548189
Контент предоставлен Ignite Foodservice Solutions. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Ignite Foodservice Solutions или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.

A lifetime of cooking in commercial kitchens (and interviewing over 100 celebrity chefs and culinary leaders) is pretty good prep to train tomorrow’s modern chefs.

Auguste Escoffier School of Culinary Arts President Kirk Bachmann shares insights on preparing the next generation of chefs. In our conversation, we discussed how culinary education bridges traditional techniques with modern commercial kitchen operations.

Culinary topics we touch on:

  • Childhood cooking experiences shaping chefs
  • Evolution of professional kitchen training
  • Essential equipment knowledge for modern chefs
  • Balancing classical techniques with contemporary operations
  • Commercial kitchen adaptability
  • Plant-based cooking innovations

Plus, Kirk retells countless insights from Chefs Curtis Stone, Stephanie Izard, Charlie Trotter, Ferdinand Metz, and more.
👨‍🍳 Our GUEST
Kirk Bachmann
President | Provost
Auguste Escoffier School of Culinary Arts (Boulder, Colorado)
Website: https://www.escoffier.edu/podcast/
Kirk T. Bachmann is a fourth generation chef. He began his culinary career in the pastry kitchen of his father, a master pastry chef, trained in Germany. Today, Chef Bachmann serves as Campus President | Provost for Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most— sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming culinary professionals. He's also the host of The Ultimate Dish Podcast, a podcast featuring deep-dive talks with the world’s most innovative culinary educators, thought leaders, and more.

👨‍🍳 Our HOSTS
Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
Follow Robert on LinkedIn
Luke Simonds
Corporate Chef — Denver, Colorado
Follow Luke on LinkedIn
Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

🍳 Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!
Learn more at our Company Website

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

  continue reading

Разделы

1. Coming up... (00:00:00)

2. Introducing Chef Kirk Bachmann - Escoftier Provost (00:00:17)

3. Welcoming Chef Kirk (00:00:57)

4. Scheduling meetings (and etiquette) (00:01:32)

5. Culinary careers are made by teams (00:03:18)

6. Dad was German 'meisterbrief' baker (00:04:16)

7. Father baked at Chicago's Ackermann and Lutz Bakeries (00:05:22)

8. Bringing bakery snacks to school (00:07:20)

9. Obsessing over "what to do if" (00:08:23)

10. Chasing down the Altman Brothers tour bus (00:08:53)

11. Kirk's culinary education (00:09:49)

12. Supporting culinary students as an educator chef (00:10:58)

13. Teaching students soft skills & finding their voice (00:11:57)

14. Respect your kitchen equipment (00:14:44)

15. Joy of cooking 101 (00:17:57)

16. Problem of produce out of season (00:18:58)

17. Cyclical nature of food trends (00:20:04)

18. Teaching cooking with social media (00:23:01)

19. Growing up cooking (00:25:45)

20. Teaching food safety (00:28:32)

21. Plant-based cooking (00:29:47)

22. Cultural food appreciation and plant-forward trends (00:34:14)

23. Escoffier Ethos: innovation and trends are good (00:36:50)

24. Escoffier Museum of Culinary Art (00:39:17)

25. Working (and studying) Charlie Trotter's (00:41:06)

26. Cooking with CIA's Ferdinand Metz (00:45:25)

27. The Ultimate Dish Podcast (00:48:11)

28. Chef Kirk's ultimate dish (00:50:33)

29. Ignite's Spark 360 — long-term customer relationships (00:52:11)

30. Takeaway with chefs (00:53:55)

31. Watch more... (00:56:35)

14 эпизодов

Artwork
iconПоделиться
 
Manage episode 462393689 series 3548189
Контент предоставлен Ignite Foodservice Solutions. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Ignite Foodservice Solutions или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.

A lifetime of cooking in commercial kitchens (and interviewing over 100 celebrity chefs and culinary leaders) is pretty good prep to train tomorrow’s modern chefs.

Auguste Escoffier School of Culinary Arts President Kirk Bachmann shares insights on preparing the next generation of chefs. In our conversation, we discussed how culinary education bridges traditional techniques with modern commercial kitchen operations.

Culinary topics we touch on:

  • Childhood cooking experiences shaping chefs
  • Evolution of professional kitchen training
  • Essential equipment knowledge for modern chefs
  • Balancing classical techniques with contemporary operations
  • Commercial kitchen adaptability
  • Plant-based cooking innovations

Plus, Kirk retells countless insights from Chefs Curtis Stone, Stephanie Izard, Charlie Trotter, Ferdinand Metz, and more.
👨‍🍳 Our GUEST
Kirk Bachmann
President | Provost
Auguste Escoffier School of Culinary Arts (Boulder, Colorado)
Website: https://www.escoffier.edu/podcast/
Kirk T. Bachmann is a fourth generation chef. He began his culinary career in the pastry kitchen of his father, a master pastry chef, trained in Germany. Today, Chef Bachmann serves as Campus President | Provost for Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most— sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming culinary professionals. He's also the host of The Ultimate Dish Podcast, a podcast featuring deep-dive talks with the world’s most innovative culinary educators, thought leaders, and more.

👨‍🍳 Our HOSTS
Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
Follow Robert on LinkedIn
Luke Simonds
Corporate Chef — Denver, Colorado
Follow Luke on LinkedIn
Ryan Devereaux
Corporate Chef — Kent, Washington
Follow Ryan on LinkedIn

🍳 Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!
Learn more at our Company Website

👨‍🍳 DISCLOSURE:

Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

  continue reading

Разделы

1. Coming up... (00:00:00)

2. Introducing Chef Kirk Bachmann - Escoftier Provost (00:00:17)

3. Welcoming Chef Kirk (00:00:57)

4. Scheduling meetings (and etiquette) (00:01:32)

5. Culinary careers are made by teams (00:03:18)

6. Dad was German 'meisterbrief' baker (00:04:16)

7. Father baked at Chicago's Ackermann and Lutz Bakeries (00:05:22)

8. Bringing bakery snacks to school (00:07:20)

9. Obsessing over "what to do if" (00:08:23)

10. Chasing down the Altman Brothers tour bus (00:08:53)

11. Kirk's culinary education (00:09:49)

12. Supporting culinary students as an educator chef (00:10:58)

13. Teaching students soft skills & finding their voice (00:11:57)

14. Respect your kitchen equipment (00:14:44)

15. Joy of cooking 101 (00:17:57)

16. Problem of produce out of season (00:18:58)

17. Cyclical nature of food trends (00:20:04)

18. Teaching cooking with social media (00:23:01)

19. Growing up cooking (00:25:45)

20. Teaching food safety (00:28:32)

21. Plant-based cooking (00:29:47)

22. Cultural food appreciation and plant-forward trends (00:34:14)

23. Escoffier Ethos: innovation and trends are good (00:36:50)

24. Escoffier Museum of Culinary Art (00:39:17)

25. Working (and studying) Charlie Trotter's (00:41:06)

26. Cooking with CIA's Ferdinand Metz (00:45:25)

27. The Ultimate Dish Podcast (00:48:11)

28. Chef Kirk's ultimate dish (00:50:33)

29. Ignite's Spark 360 — long-term customer relationships (00:52:11)

30. Takeaway with chefs (00:53:55)

31. Watch more... (00:56:35)

14 эпизодов

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