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Kirk Backman, the President and Provost of the Auguste Escoffier School of Culinary Arts Culinary education

Generations of Learning: Navigating the Culinary Education Revolution with Kirk Bachmann, President & Provost of Auguste Escoffier School of Culinary Arts

In an exclusive interview, award-winning chef and culinary educator Kirk Bachmann delves into his rich culinary journey, the changing face of culinary education, and the pivotal role of technology in shaping the future of the industry. Hear more on Episode 91: Generations of Learning – Navigating the Culinary Education Revolution.

The dynamic landscape of culinary education is in a state of constant flux, with new technologies, generations, and industry demands.

On this episode, Ragnar speaks with Kirk Bachmann, the President and Provost of the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. A distinguished chef, educator, and host of the Auguste Escoffier School’s podcast, “Ultimate Dish,” Kirk shares history journey from German interpreter at the UN to a seasoned chef, and insights into the evolving landscape of culinary education.

Tune in and HEAR:
  1. A Paradigm Shift in Culinary Education: Kirk discusses the transformative changes in culinary education in the last 30 years, with tips for navigating what’s ahead.
  2. Navigating Generational Divides: Kirk offers insight into the differences in generational approaches to culinary education, acknowledging the unique strengths, characteristics, and preferences of different generations, and how educational institutions need to adapt to meet the needs of millennials and Gen Z.
  3. Culinary Education in the Digital Age: Kirk covers the revolutionary role of digital platforms in culinary education, how schools are adapting to new technologies and tools, and advice for how culinary educators can bridge the gap between traditional and online culinary education methods.
  4. The Legacy of Auguste Escoffier: Ragnar and Kirk explore the importance of preserving the legacy of Auguste Escoffier, the first Honorary President of Worldchefs, focusing on core values such as diversity, respect, and humanitarianism. They the significance of Escoffier’s influence on the culinary industry and the commitment to maintaining high standards in culinary education.

Meet many more industry leaders at Worldchefs Congress & Expo 2024.

Singapore Culinary Culture
Chef Eric Neo President of Singapore Chefs' Association
Worldchefs Congress & Expo 2024

Network and expand your professional bonds with the most influential culinary body worldwide. Join us for Worldchefs Congress & Expo 2024 from October 20-25, 2024 in Singapore.

At Worldchefs Congress & Expo, you’ll learn from cross-industry leaders about emerging trends set to shape the world of hospitality. Discover the trailblazers sharing their ideas at Congress 2024 – Explore the Speakers.

Future-proof your career or business through expert talks, workshops, and unique networking experiences tailored exclusively for culinary professionals – Explore the Program.

Don’t forget to create your free Worldchefs networking account for the latest updates on Worldchefs Congress & Expo 2024, plus industry insights, news, and more.

About Chef Kirk T. Bachmann, M.Ed, C.E.C, A.A.C
Kirk Backmann, the President and Provost of the Auguste Escoffier School of Culinary Arts Culinary education

Kirk T. Bachmann is a fourth-generation chef who started his culinary career in the pastry kitchen of his father, a “Meister” (Master Baker) and pastry chef trained in Germany.

As a teen, Chef Bachmann spent time training at the Hotel Waldschaenke, a resort in Northern Germany owned and operated by his uncle, also a classically trained chef. After graduating from the University of Oregon, with an honors degree in International Studies, Chef Bachmann went on to receive his formal culinary training at The Western Culinary Institute in Portland, Oregon. Later, Chef Bachmann earned a Master’s in Education from American InterContinental University.

Bachmann honed his front-of-the-house skills while working with acclaimed Portland, Oregon Chef Xavier Bauser at the world-class, Mobile 5-Star Benson Hotel in Portland. Chef Bachmann then owned and operated his own restaurant in Colorado where he and his staff earned restaurant of the year accolades in 1990.

Chef Bachmann is a Certified Executive Chef through the American Culinary Federation as well as a Competition Medalist. He earned Certified Executive Chef certification from the World Association of Chef Societies. He is also a member of the American Academy of Chefs, The International Association of Culinary Professionals, Chaîne des Rôtisseurs, and a Hall of Fame Society Member of the International Food and Beverage Forum.

In 1992, Bachmann was chosen for Citation’s Who’s Who Among Rising Young Americans. In 1999, Chef Bachmann initiated a career in Culinary and Hospitality education with Le Cordon Bleu Cooking Schools. While with Le Cordon Bleu, Chef Bachmann was instrumental in the implementation of Culinary, Pastry, and Hospitality Programs on 18 campuses across the United States. For several years, Chef Bachmann served as the Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu Schools in North America, where he held the responsibility of maintaining standards of quality, curriculum development, training, employer relations, and career services.

Today, Chef Bachmann is President and Provost of The 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 “cooks for life.”


Special thanks to Kirk T. Bachmann for joining us.

World on a Plate is supported by Nestlé Professional and our podcast sponsors.

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Gelato World Cup 10th Edition
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