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.
Be Unapologetically Yourself with Chef Steve Konopelski
In today’s episode, we speak with Steve Konopelski who is cheering for everyone to be “unapologetically themselves.”
Chef Steve Konopelski had a successful 11-year career as a Broadway dancer before turning his sights to culinary school. Today, Chef Steve keeps busy with his YouTube baking show “The Sweet Life of Steve,” as well as empowering aspiring culinarians as Chef Instructor for Escoffier’s online programs.
Listen in as Chef Steve describes how to build a long-lasting career in the food business, why adaptability could help you transfer skills to a new work environment, and how to celebrate your uniqueness…unapologetically.
Telling Stories via The Culinary Arts
In today's episode, we're speaking with Nickie Jurado, host of the Kitchen Scene Investigator podcast. Nickie graduated from Auguste Escoffier School of Culinary Arts with honors and has worked as a creative producer, writer, communication strategist, and on-camera talent for various outlets, including ABC, NBC, and BSMG Worldwide.
A cooking enthusiast since age 9, Nickie became known as the “Cake Queen” after launching her first profitable catering business at age 14. Today, she joins her passion for teaching, comedic-performance style, and deep well of culinary knowledge to inspire others through her podcast and other culinary endeavors.
Listen today as we chat with Nickie about building a successful culinary multimedia brand after a devastating back injury nearly ended her culinary career.
Great Bakers Need Great Mentors with Certified Master Baker Colette Christian
In today’s episode, we're speaking with Escoffier Baking & Pastry Chef Instructor Colette Christian, Certified Master Baker (CMB), a published author, and host of Baking with Colette. She mentored under the great White House Pastry Chef Albert Kumin, worked in upscale restaurants and luxury hotels, and owned a bed & breakfast and a successful wedding cake business.
Colette is a Certified Executive Chef® (CEC®), Certified Executive Pastry Chef® (CEPC®), and Evaluator for Certifications by the American Culinary Federation. She taught at Le Cordon Bleu College of Culinary Arts and has been teaching baking and pastry classes as the Dough Doctor for over a decade.
Listen as we chat with Chef Colette about obtaining her Master Baker certification, the importance of great mentors, and the balance of art & science in baking.
From Addiction to Graduating Culinary School with Honors
Parker Wilks-Bryant is an Escoffier graduate who overcame addiction to not only graduate with honors, but also complete an externship at Pujol, considered by many to be the best restaurant in Mexico City, and is currently ranked the 9th best restaurant in the world by The World’s 50 Best Restaurants.
Today, Parker works for Caruso's, a Michelin Guide restaurant, where he continues to sharpen his skills. He dreams of one day marrying his love of cooking with a second-chance restaurant that helps recovering addicts find hope, healing, and a way forward.
Join us today as we chat with Parker about his journey out of a dark place and into the kitchen.
Culinary Research & Development As a Career
Chef Chris McAdams is an Escoffier graduate who has paved his own lane in the culinary industry as an R&D consultant.
Chris specializes in consumer packaged goods (CPG) product development, plant-based protein innovation, recipe and product development, as well as trend-driven ideation.
As a self-proclaimed "culinary gun-for-hire," he has done everything from kitchen and menu design to cross utilization training, helping small mom and pop cafés get off the ground, and much more.
Listen today as we chat with Chef Chris about his transition from a marketing professional to chef and culinary consultant, the impact his culinary education has had on his career, and what it takes to sustain an R&D consulting business.
Great Educators Make Great Chefs: Escoffier's VP of Academic Affairs
Kathleen Vossenberg is the Vice President of Academic Affairs at Auguste Escoffier School of Culinary Arts.
Kathleen joined Escoffier a little over a year ago as the Director of Program Development and was recently promoted to her current leadership position - a role in which she is already delivering tremendous value to our students and the greater culinary community.
Kathleen has worked with institutions like Illinois Institute of Art and Le Cordon Bleu in Orlando.
Listen today as we chat with Kathleen about her leadership role in culinary academia, what’s next for Escoffier students, and the impact of global events on the culinary world.