A show about good food, inspiring stories, and deep dive talks featuring the world’s most-innovative culinary educators and thought leaders. Join us as we delve into the lives of the amazing people shaping the world of food and drink. Hosted by Chef Kirk T. Bachmann.
Success in Life, Leadership, and Business with Greg Bell
Greg Bell is an author, motivational speaker, and founder of Water The Bamboo® Center For Leadership.
He is the author of the books Water The Bamboo: Unleashing The Potential Of Teams And Individuals and What's Going Well? The Question That Changes Everything, which outline his philosophy of patience in the process of growth.
Greg is also a Certified Speaking Professional - the highest earned designation from the National Speakers Association - in addition to being a TEDx Talk alum and an advisory board member for the Portland TEDx conference series.
He has worked with Fortune 500 companies like Nike, Disney, and Comcast, sports teams such as Oregon Ducks Football, Gonzaga Bulldogs Basketball, and the NBA’s Portland Trail Blazers, as well as Auguste Escoffier School of Culinary Arts.
Listen as we chat with Greg about the keys to success in relationships, leadership, and business.
A Taste of Southeast Asian Cuisine with Research Chef Robert Danhi
Robert Danhi is a research chef, educator, TV show host, and award-winning cookbook author.
An expert in Southeast Asian cuisine, Chef Robert was the host of Taste of Vietnam, a globally-broadcast, 26-episode TV docuseries that highlighted culinary traditions throughout each of the provinces in Vietnam. He was also a judge on Top Chef Vietnam.
His book Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore was also a finalist for a James Beard award. Currently, Robert's work is focused on Flavor360, a multimedia software platform for research chefs to capture the flavor experience of food.
Listen as we chat with Robert about traveling through Southeast Asia, eel soup, R&D, culinary education, and using technology to innovate in the culinary industry.
The Gift of Giving Back from a Leading Culinary Educator
Dina Altieri is the Director of Culinary Enterprises at UMOM New Day Centers in Phoenix, Arizona - a non-profit organization that helps fight homelessness in underserved communities.
With over thirty years of leading kitchens, educating, and training young culinarians, Dina is one of the foremost leaders in culinary education today. Some of her many accolades including winning National Chef Educator of the Year in 2011 and receiving the Cutting Edge Award in 2015 from the American Culinary Foundation.
Listen as we chat with Dina about the value of being a culinary educator, mentorship, softball, serving underprivileged communities, and the importance of always being open to learning.
On Opening a Non-Traditional Bakery & Building Community
Andy Clark is an expert baker and owner of Moxie Bread Co., a Colorado bakery and coffee shop. He's also the proprietor of a retail grain mill and the chairman of the Colorado Grain Chain, a local non-profit group which seeks to preserve ancient grains.
During the COVID-19 pandemic, Andy and his team had to innovate and reinvent the bakery, as well as use their resources to help struggling local farmers.
Listen as we chat with Andy about opening a non-traditional bakery, adapting to COVID, serving one's local community, and music.
Aligning Food and Movement from a Plant-Based Personal Chef
Lauren Lewis is a yogi and chef with expertise in plant-based cuisine. She has operated a personal chef and culinary education business for nearly twenty years, and also served as personal chef of Colorado Governor Jared Polis for over a decade.
She combines her deep passion of food and yoga in her workshops and regularly conducts retreats and one-on-one sessions on healthy living with clients.
Listen as we chat with Lauren about her thoughts on health & wellness, intuitive cooking, balancing priorities, and how to align food & movement in leading a better life.
Culinary Olympics, Entrepreneurship & Motorsports from a Certified Master Pastry Chef
Chef Frank Vollkommer is the Director of Culinary Industry Development at Auguste Escoffier School of Culinary Arts, and one of only 11 Certified Master Pastry Chefs in the nation - the highest level of pastry chef certification that one can receive.
Frank carries decades of experience as a chef, educator, business owner, and research & development chef. His creations have been featured in publications such as So Good: The Magazine of Haute Patisserie, Pastry Arts Magazine and Baking and Pastry North America. To top it off, he’s also a champion motorcycle road racer and gold medal winner at the Culinary Olympics.
Listen as Chef Frank shares his thoughts on his career success, entrepreneurship, culinary R&D, and honing one's craft while taking on challenges.