The Ultimate Dish
By Auguste Escoffier School of Culinary Arts
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Category: Food
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Episodes: 147
Description
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.
| Episode | Date |
|---|---|
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From Lockheed Martin to Culinary School
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May 19, 2026 |
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Kristen Kish in Toronto, Canada: Why Confidence Matters More Than You Think
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Apr 28, 2026 |
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Alana Kysar: The Untold Truth About Hawaiian Food
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Mar 31, 2026 |
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Top Chef Winner Melissa King: What Changed When I Stopped Holding Back
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Mar 10, 2026 |
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Jacques Pépin: The Secret Wisdom of a Culinary Legend
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Feb 24, 2026 |
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Alexis Stoudemire: Why She Chose Culinary School Now
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Feb 10, 2026 |
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How a Home Kitchen Became a Source of Healing
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Jan 27, 2026 |
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Kevin Boehm: “How Hospitality Saved My Life”
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Jan 13, 2026 |
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Beyond Candy: The Art & Soul of Craft Chocolate with Moksha Chocolate’s Founders
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Dec 16, 2025 |
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Eden Grinshpan on Letting Go of Perfection and Cooking with Joy
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Nov 11, 2025 |
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Heat You Can Handle: How a Chef Turned His Hot Sauce Into a Brand
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Oct 28, 2025 |
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James Beard Winner Charlie Mitchell on Leading Saga After James Kent
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Oct 14, 2025 |
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From Burger King to Michelin Star: The BRUTAL Truth About Success with Byron Gomez
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Sep 30, 2025 |
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How This Escoffier Grad Built a Resume of Award-Winning Restaurant Jobs
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Sep 02, 2025 |
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Curtis Duffy: How Family Tragedy Forged a ‘Fireproof’ Chef
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Aug 19, 2025 |
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Against the Grain: Rethinking Sports Nutrition with Lentine Alexis
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Aug 05, 2025 |
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Hosea Rosenberg: The Boulder Chef Who Turned New Mexican Roots Into Restaurant Gold
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Jul 08, 2025 |
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How André Hueston Mack Is Making Wine Less Intimidating—and More Fun
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Jun 24, 2025 |
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How Claudette Zepeda Rewrote the Rules—From Single Mom to Entrepreneur
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Jun 10, 2025 |
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How Chef Stefani De Palma Led Team USA to Gold at Bocuse d’Or Americas
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May 27, 2025 |
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Marc Vetri on Why the Best Chefs Don’t Just Cook — They Care
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May 06, 2025 |
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Accidentally on Purpose: Chef-in-Residence Kristen Kish on Life, Mentorship & Meaning
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Apr 22, 2025 |
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Carnegie Hall to Culinary School: How One Opera Singer is Nourishing Her Art and Her Life
|
Apr 08, 2025 |
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From Resume to Interview: Hospitality Hiring Experts Share Career-Boosting Tips
|
Mar 11, 2025 |
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Lessons in Hospitality: How Kevin Boehm Builds Award-Winning Restaurants
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Feb 11, 2025 |
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From Army to Artistry: Trenin Nubiru’s Culinary Reinvention
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Jan 28, 2025 |
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The Unstoppable Chef Jesse Ito: Omakase, Legacy, and Sobriety
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Jan 14, 2025 |
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The Healing Power of Pasta: Graduate Natalia Lepore Hagan’s Inspiring Story
|
Dec 31, 2024 |
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Charlie Trotter’s Legacy Lives On: A Son’s Journey of Innovation and Tribute
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Dec 10, 2024 |
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Reinventing Life at 53: An Escoffier Student’s Journey to MasterChef
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Nov 26, 2024 |
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Curtis Stone Unplugged: TV Stardom, Michelin Stars, and Cooking with Heart
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Nov 12, 2024 |
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Ask Me Anything: Chef Kirk Bachmann Answers Your Most Burning Questions
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Oct 22, 2024 |
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Joy the Baker: Baking, Blogging, and the Life-Changing Magic of it All
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Oct 08, 2024 |
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From Michelin Stars to Escoffier: Chef Instructor Florian Tetart on Building Culinary Excellence
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Sep 17, 2024 |
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How Chef Dave Beran Prepped Hollywood Stars for FX’s The Bear
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Sep 03, 2024 |
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James Beard Award-Winner Kelly Whitaker on Why You Should Keep a Line Cook Mentality
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Aug 20, 2024 |
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Reverie Reborn: How Chef Johnny Spero Rebuilt His Dream Restaurant After a Tragic Fire
|
Aug 06, 2024 |
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From Air Force to Cowboy Chef: Escoffier Grad Mason Snyder’s Unique Life Journey
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Jul 16, 2024 |
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Chef Nancy Silverton: The Key to Finding Your Culinary Obsession
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Jul 02, 2024 |
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Transforming Lives Through Culinary Training: Dr. Rollie Wesen and The Jacques Pépin Foundation
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Jun 18, 2024 |
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Finding Purpose After a Tragic Accident: Chef Eli Kulp’s Inspirational Story
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Jun 04, 2024 |
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Chef Brian Arruda Reveals the Future of Private Chefs
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May 21, 2024 |
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Matty Edgell: The Schoolteacher Who Won “The Great British Bake Off”
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May 07, 2024 |
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The Master Chef Blueprint: Ferdinand Metz Unveils His Secret to Culinary Success
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Apr 16, 2024 |
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A Heartfelt Talk with Daphne Oz: Exploring Family, Food, Social Media and Authenticity
|
Apr 02, 2024 |
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Top Chef Host Kristen Kish: Her Incredible Story from Culinary School to Culinary Stardom
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Mar 19, 2024 |
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Africa’s Culinary Revolution: How an Escoffier Grad Is Leading Culinary Innovation in Nigeria
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Mar 05, 2024 |
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How to Start a Career in Restaurant Public Relations with Shari Bayer
|
Feb 20, 2024 |
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How Chefs Can Prioritize Mental Health and Well-Being
|
Feb 06, 2024 |
|
Preserving the Family Legacy: A Special Conversation with Michel Escoffier
|
Jan 23, 2024 |
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Chef Gavin Kaysen on Taking ‘Bold’ Chances in the Restaurant World
|
Jan 09, 2024 |
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Chefs Without Borders: Ragnar Fridriksson on Building a Global Culinary Network
|
Dec 19, 2023 |
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The ‘Skinnytaste’ Formula: How Gina Homolka Built a Food Blog That Reaches Millions
|
Dec 05, 2023 |
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The “Winning” Mindset in High-Stakes Competitions
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Nov 21, 2023 |
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Les Misfits d’Escoffier: From Culinary Class Assignments to Lifelong Friendships
|
Nov 07, 2023 |
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Jocelyn Delk Adams on the Artistry of Soulful Baking
|
Oct 24, 2023 |
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Chad White's Voyage from the U.S. Navy to Top Chef
|
Oct 10, 2023 |
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Palates & Prose: A Day in the Life of a Professional Food Writer
|
Sep 26, 2023 |
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'Don't Yuck My Yum' - GrossyPelosi Shares the Meaning Behind his Philosophy
|
Sep 12, 2023 |
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Why “Rainbow Plant Life” Founder Nisha Vora Ditched Law for Food Blogging
|
Aug 29, 2023 |
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Beyond the Michelin Stars: Chef Iliana Regan's Transition to the Great Outdoors
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Aug 15, 2023 |
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Fearless in the Kitchen: The Story of “The Big Brunch” Finalist Danielle Sepsy
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Jul 25, 2023 |
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Celebrity Chef Brian Malarkey: The “Key” to Award-Winning Restaurants
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Jul 11, 2023 |
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The Power of Belonging: Dr. Terrell Strayhorn on the Key to Student Success
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Jun 20, 2023 |
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Why Lou Malnati’s Is The Ultimate Deep Dish Pizza in America
|
Jun 06, 2023 |
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How Celebrity Influencer Gaby Dalkin Grew A Food Media Empire
|
May 23, 2023 |
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A 25-Year-Old Culinary Prodigy’s Rise to Fame through Networking
|
May 09, 2023 |
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Award-Winning Mixologist Bryan Dayton Unveils Major Cocktail Trends
|
Apr 25, 2023 |
|
“People Eat Results, Not Methods”- A Concept Every Chef Should Know
|
Apr 11, 2023 |
|
What “Risk-Taking” Can Do For Your Culinary Career
|
Mar 14, 2023 |
|
Tough Terrain and the Power of a Growth Mindset
|
Feb 28, 2023 |
|
Celebrity Chef Jeffrey Saad on Building a Career Doing What You Love
|
Jan 31, 2023 |
|
Naprapathy: The Life-Changing Wellness Treatment You’ve Never Heard Of
|
Jan 17, 2023 |
|
“Breaking Bread” - The Secret to an Immersive Restaurant Experience
|
Jan 03, 2023 |
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Chef Brad Barnes Reveals the Major Trends in Culinary Arts
|
Dec 27, 2022 |
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Coming to America: My Father’s Pursuit of Pride, Happiness, and Hospitality
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Dec 20, 2022 |
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“People, Planet, Plants, Profit:” Chef David Delcourt’s Sustainable Business Model
|
Dec 13, 2022 |
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Legendary Pastry Chef Ewald Notter Talks About the Future of Pastry Arts
|
Dec 06, 2022 |
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Master Chef Richard Rosendale Sees Rise of a “New Breed of American Chefs”
|
Nov 29, 2022 |
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How Chef Tim Condon Is Investing In a New Generation of Culinarians
|
Nov 22, 2022 |
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How To Recreate Nostalgic Moments Around the Dinner Table
|
Nov 15, 2022 |
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How Iron Chef Winner Beau MacMillan Creates Emotional Experiences with Food
|
Nov 08, 2022 |
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How Regenerative Agriculture is Changing the Culinary World
|
Nov 01, 2022 |
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Why Plant-Based Food Is the New Love Language
|
Oct 25, 2022 |
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A Chef’s Secret to Building a Thriving Personal Brand
|
Oct 18, 2022 |
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How Iron Chef Challenger Curtis Duffy Nurtures a “Family Kitchen” Culture
|
Oct 11, 2022 |
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Purpose (Not Passion) Enables You to Reach Your Goals
|
Oct 04, 2022 |
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How to Improve Student Performance in Culinary School
|
Sep 27, 2022 |
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Runner Kelly Newlon Makes Delicious Food for Ultra-Endurance Athletes
|
Sep 20, 2022 |
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How To Create Unforgettable Food Memories - Executive Chef Lee Hillson
|
Sep 13, 2022 |
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How Donna Merten Is Changing Food Sustainability “One Plate at a Time”
|
Sep 06, 2022 |
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How To Not Be The “Biggest Idiot” In The Kitchen - Chef André Natera’s Practical Guide
|
Aug 30, 2022 |
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How the Renegade Lunch Lady is Fixing Today’s School Food Crisis
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Aug 23, 2022 |
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Why You Should Let Go of Your Obsession with Perfection - Food Network Challenge Winner Tracy DeWitt
|
Aug 16, 2022 |
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How to Build Healthy Eating Habits - Holistic Health Coach Julie Peláez
|
Aug 09, 2022 |
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Former NFL Quarterback Jake Plummer Talks Medicinal Mushrooms & Mental Health
|
Aug 02, 2022 |
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‘Be the Best You’: Actor & Business Coach Skip Lackey On Being an Authentic Leader
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Jul 26, 2022 |
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Cooking, Comedy, and No Limits: Stand-Up Comic Jon-Paul Hutchins
|
Jul 19, 2022 |
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‘Winning Has No Shortcuts’ - Culinary Olympian Edward Leonard’s Inspiring Personal Story
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Jul 12, 2022 |
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How Culinary Olympics Gold Medalist Travis Smith Developed a Winning “Chef’s Intuition”
|
Jul 05, 2022 |
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How the First Vegan Chef on “Hell’s Kitchen” Fuels Her Fiery Side
|
Jun 28, 2022 |
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Entrepreneur Josh Sharkey Builds Game-Changing Recipe Software for Culinary Pros
|
Jun 21, 2022 |
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How to Maintain Infectious Drive and Passion for Cooking
|
Jun 14, 2022 |
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You are the CEO of You with Kareen “Chef Coco” Linton
|
Jun 07, 2022 |
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Finding Freedom in a Sustainable Economy with Brandon Pitcher
|
May 31, 2022 |
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How to Reach a Big Culinary Career Goal with Erik Niel
|
May 24, 2022 |
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Be Unapologetically Yourself with Chef Steve Konopelski
|
May 10, 2022 |
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Telling Stories via The Culinary Arts
|
May 03, 2022 |
|
Great Bakers Need Great Mentors with Certified Master Baker Colette Christian
|
Apr 26, 2022 |
|
From Addiction to Graduating Culinary School with Honors
|
Apr 19, 2022 |
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Culinary Research & Development As a Career
|
Apr 12, 2022 |
|
Great Educators Make Great Chefs: Escoffier's VP of Academic Affairs
|
Apr 05, 2022 |
|
From Pharmacy to Farmacy: Dr. Amy Sapola Talks Plant-Based Eating, Health, and Well-Being
|
Mar 29, 2022 |
|
Three Keys to Becoming a Great Chef From Bocuse d’Or Medalist Philip Tessier
|
Mar 15, 2022 |
|
Let's Save Our Restaurants! Master Sommelier and Restaurateur Bobby Stuckey
|
Mar 08, 2022 |
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How Chocolatier Katrina Markoff Created a Celebrated Luxury Chocolate Brand
|
Mar 01, 2022 |
|
PLANTSTRONG CEO Rip Esselstyn: Not All Plant-Based Foods Are Created Equal
|
Feb 22, 2022 |
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'Technique is Paramount' - Executive Chef Bob Scherner Gives Advice on Educating Today's Culinarians
|
Feb 15, 2022 |
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Chad Sarno: Why Plant-Based Eating Is Here to Stay
|
Feb 08, 2022 |
|
'Practice the Basics' - Rugby Legend Dan Lyle Gives Valuable Advice On Honing Your Craft
|
Feb 01, 2022 |
|
Master Food Stylist and Cancer Survivor Elle Simone Shares Her Recipe for Winning Against All Odds
|
Jan 25, 2022 |
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Master Chef Ron DeSantis Talks About Embracing Plant-Based Cooking
|
Jan 18, 2022 |
|
Emmy Award-Winning Innovator David Irons Talks Food Menus and Big Data
|
Jan 11, 2022 |
|
'Make Yourself Indispensable' - Executive Chef Melissa Trimmer Shares Tips for Aspiring Chefs
|
Jan 04, 2022 |
|
Making a Family Wine Business A Success: Palmaz Vineyards CEO Tells All
|
Dec 07, 2021 |
|
Build A Food Brand That Reaches Millions: If Chef Yan Can Do It, So Can You
|
Nov 23, 2021 |
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Daryl Shular: Starting At The Bottom, Becoming A Master Chef
|
Nov 16, 2021 |
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Pastry Arts Magazine Owner Shawn Wenner Talks Food Entrepreneurship and Team Building
|
Nov 09, 2021 |
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How to Write Books About Food, Cocktails, and More: Chef and Food Historian Albert Schmid Shares His Secrets
|
Oct 26, 2021 |
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'Burning is Learning' - Gene Fritz Pushes Culinary Students to Make Mistakes and Grow
|
Oct 12, 2021 |
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Sustainable Farming Techniques with Farmer Lee Jones
|
Sep 28, 2021 |
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Serial Entrepreneur Shares How to Start a Business
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Sep 21, 2021 |
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Diversity & Leadership with ACF President Kimberly Brock Brown
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Sep 14, 2021 |
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European Food Culture with Escoffier Chef Instructor
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Sep 07, 2021 |
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Award-Winning Chef Charles Carroll On Managing a Country Club Kitchen
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Aug 31, 2021 |
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Michelin Star Chef Curtis Duffy On His Journey to the Top of the Culinary World
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Aug 24, 2021 |
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Elite Personal Chef CEO On What Makes Chefs 'Elite'
|
Aug 17, 2021 |
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Food Competition Champion Lance McWhorter Shares His Secrets
|
Aug 10, 2021 |
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Army Vet Overcomes Paralysis to Become Culinary Entrepreneur
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Aug 03, 2021 |
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Success in Life, Leadership, and Business with Greg Bell
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Jul 27, 2021 |
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A Taste of Southeast Asian Cuisine with Research Chef Robert Danhi
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Jul 20, 2021 |
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The Gift of Giving Back from a Leading Culinary Educator
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Jul 13, 2021 |
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On Opening a Non-Traditional Bakery & Building Community
|
Jul 06, 2021 |
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Aligning Food and Movement from a Plant-Based Personal Chef
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Jul 02, 2021 |
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Culinary Olympics, Entrepreneurship & Motorsports from a Certified Master Pastry Chef
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Jun 29, 2021 |
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Mindset, Mentorship & Martial Arts with Chef André Natera
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Jun 25, 2021 |
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From Engineer to a Plant-Based Private Chef with Shane Witters Hicks
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Jun 21, 2021 |