Ask Me Anything: Chef Kirk Bachmann Answers Your Most Burning Questions

TRANSCRIPT

Kirk Bachmann:

Hi everyone, my name is Kirk Bachmann, and welcome back to The Ultimate Dish. Today, we’re shaking things up a bit and doing something we’ve NEVER done before on this podcast.

Usually, you hear me in conversations with some incredible guests, but today, it’s just you and me—because this is our very first Q&A episode!

A few weeks ago, we asked you to send in your most pressing, curious, and even fun questions on social media, and wow! Oh wow, did you deliver. Thank you so much for sharing such insightful and really thoughtful questions. I’m super grateful, and I’ll do my best to answer all your questions to the best of my ability.

So whether you’re an Escoffier student, a seasoned chef, a passionate foodie, or you’re just here for a good time, you’re in for a treat.

Sit back, relax, and let’s dive into your questions on this special episode of The Ultimate Dish!

Kirk’s Motivation

Our first question was relatively simple – but complicated. That question was: What motivates me every day?

Well, what drives me every day is the opportunity to inspire the next generation of culinary professionals. Truly. It’s that simple. I’m motivated by the potential that each of my students has to change the world through food, whether it is creating memorable dining experiences, advocating for sustainable practices, or simply sharing your love of cooking with others.

It’s also incredibly fulfilling to be a part of a community that carries on the legacy of Auguste Escoffier, whose influence on modern cuisine reminds us that dedication to craft and constant learning are keys to success.

I might also add, for me, that gastronomy and the art of cooking have always been part of the continuum. I take inspiration from the past while looking to the future. I try to do my best to contribute something meaningful and work to create a lasting legacy. It’s not easy, but that’s my goal.

I’ve learned from so many people along the way who have shaped me into who I am today. I’m a fourth-generation cook. My father is a master baker and pastry chef, and he influenced me in many ways. Mostly, he gifted me with a work ethic that is second to none. Got to love DNA.
Xavier Bowser, a chef from Switzerland who I worked with at a hotel in Portland, Oregon, helped me understand the importance of organization in the kitchen. And there’s my Uncle Karl Heinz, a chef in Northern Germany who I spent time with when I was younger. [He] helped me understand how to take care of many guests at the same time with the same consistency for all.

Of course, to my own children and grandchildren. I know they’ll surpass me, both as cooks and as individuals. That’s the natural progression. In an art form as rich in tradition as culinary arts, understanding what came before is crucial. It’s about studying, learning, and immersing yourself in history and precedent so you can move forward with purpose.

It’s a really, really great question. Thank you.

Vanilla Stackers

So let’s move on to our second question. That question is more technical. It reads: “What’s the best vanilla stacker for layered cakes in your opinion?”

First, let’s try to clarify. A vanilla stacker is likely a reference to a type of vanilla-flavored cake that works well for stacking multiple layers, typically used for layered cakes or tiered cakes. In baking, certain cake recipes like sponge cakes, butter cakes, or chiffon cakes tend to be favored for stacking because they provide a good balance between structure and moisture. Make sense?

For vanilla cakes, popular choices could be vanilla sponge cake. This is a light and airy cake that holds up well under frosting, making it ideal for stacking.

For a vanilla cake, I lean towards a classic genoise sponge. It’s light, holds structure well. It absorbs syrups beautifully without becoming soggy. You can flavor it with high-quality vanilla bean or extract, for that matter. Paired with a Swiss meringue buttercream or a pastry cream, it gives you both stability and a delicate flavor profile, making it ideal for layered cakes.

Another example might be a butter cake, denser and richer than [the] sponge cake that I just mentioned, which provides stability for taller and even heavier layered cakes. My father would call this Butterkuchen, or German butter cake. You have probably heard of opera cake, Dobos torte, these are all stacked butter cakes.

Another option is a chiffon cake. A chiffon cake combines the richness of a butter cake with the lightness of a sponge cake. Ideally, maybe, the perfect choice. It’s very versatile in terms of an option for layered cakes. You’ve probably heard of lemon chiffon cakes. It’s one of my favorites.

Again, the key to a good stacker is its ability to maintain structure and not collapse under the weight of additional layers while still offering this pleasant texture, mouthfeel, [and] flavor. It’s often used with buttercream, ganache, or even mousse in between the layers for added support.

Another great question. Thank you.

Special Guests

Here’s our next question. “I was wondering if there would be any more special guests visiting Escoffier to talk with students about the industry.” Absolutely. Super question. Thank you.

We’re always committed to bringing in a diverse range of industry leaders and thought leaders in society to share their insights and experiences with us and with you. Whether it’s renowned chefs, farmers, food entrepreneurs, or innovators in sustainability, our goal is to provide you, our students, with access to professionals who can broaden your perspective. So stay tuned, because we have some exciting guests lined up.

Over the past few years, we’ve had over 100 guests on The Ultimate Dish, and we’re already starting to get booked up for 2025. Please know, too, that we have live sessions outside of The Ultimate Dish here at Escoffier. For example, just last night, I hosted Chef Jaime Simpson from the Culinary Vegetable Institute on an amazing one-hour chat with Escoffier students from around the country.

So check your course pages and look for those recordings.

Student Cooks

Our next question is really a great one. Made me smile. “Would you let any of your former students cook for you? And if so, what dishes?”

Without doubt! Are you kidding me? I take immense pride in the success of our students and the joy of our students. It would be an honor to have any student cook for me. And perhaps even join me for that meal.

I’d love to see what signature dishes they’ve developed or even experience their take on a classic Escoffier recipe. It would be particularly exciting to try something that reflects their personal journey, whether it’s a modern twist on a traditional dish or something rooted in their cultural heritage.

Here in Boulder, my office sits right outside what we call the K-Four kitchen, which is our pastry kitchen. Guess what? I’m quite often offered tastes by our students. I tell my wife I’m not, but I am. And the aroma I can sense just sitting here from right around the corner makes my many Zoom calls each day that much better. I bet my Zoom calls are better than your Zoom calls.

Another great question. Very unique question. Thank you for that.

Experiential Learning is the Best

Our next question comes from a future student. They say, “I’m starting at Escoffier next year. What’s your favorite part about the culinary arts program, and could you expand on that a little bit?” Another incredibly excellent question.

What I personally love most about our culinary program is the experiential learning. That is hands-on learning where you participate in our education, have the opportunity to reflect on your experiences, draw conclusions around your learning, or conceptualize your learning. And finally, activate through experimentation, creativity. Have fun! Cook. Bake.

At Escoffier, we focus on techniques. We immerse you in the broader context of what it means to be a professional in today’s kitchen. You’ll explore everything from knife skills to sustainability, food entrepreneurship, and farm-to-table practices. You’ll visit farms.

Our opportunity and our community is also something that I cherish. It’s an “and” not an “or.” There’s a shared passion and commitment that makes the learning experience at Escoffier so very rich for our students.

Please let me also add to that that at Escoffier, learning is much more than just learning techniques. It’s about embracing a legacy of excellence while developing the skills that you may need to thrive in a dynamic and evolving industry, an industry and a craft that I truly love.

Again, our hands-on – let’s call it immersive – approach, rooted in the philosophies of the legendary Auguste Escoffier, allows students to learn both the art and science of cooking from experienced professionals. Whether it is studying online or on-ground, on a campus, I take pride in knowing that our students gain practical experience, personal mentorship, and a deep understanding of sustainability. Also farm practices and even innovation. Learning here is rewarding because it empowers you to turn your passion into a lifelong, meaningful career. That’s why we do what we do. That’s why I do it. The “why,” – quote, unquote – is really important.

That was an emotional question> Thank you. Love that.

What to do with $150

Here’s another really fun, unique question. The question goes, “Chef Kirk, for a graduation gift, my sister gave me a $150 gift card to a local kitchen supply store. What should I buy? I was thinking about one of those Boos cutting boards, or should I start a collection of KitchenAid attachments? Escoffier taught me to finally” – or motivated me, I should say – “to finally get my Vitamix dirty. Thanks.” Love that. Thank you. Thank you. Lucky you, by the way.

It looks like you’ve already done some of your homework, some of your research. I’m going to lean one way, but I’ll say a couple of things.

I would say that a Boos cutting board is a fantastic investment. It’ll last a lifetime if you take care of it.

That said, KitchenAid attachments open up many culinary possibilities. I recommend starting with a pasta attachment or a food grinder, depending on your interests. Both will allow you to expand your skills and experiment with fresh ingredients.

And I’m thrilled to hear that you’re putting your Vitamix to good use. It’s a powerhouse tool.

But I want to come back to the Boos cutting board. You’re going to be like, “Wow, he loves Boos!” Well, I have to say, Boos Block, officially known as John Boos & Company, is one of the most iconic and respected names in the cutting board and kitchen furniture industry, if you will. The company was established in 1887 in Illinois. It was originally started as a manufacturer of butcher blocks for the meat processing industry. Over the years, it expanded its offering to include an incredible and wide range of wooden cutting boards, countertops, kitchen carts, and other professional-grade – keyword “professional-grade” – products.

I think what sets Boos apart is their dedication to craftsmanship – there’s that word again, craft – and quality, which I absolutely love. We work with the company, and they have furnished our Escoffier film studio in downtown Chicago, which we call Studio E, with beautiful cutting boards and a gorgeous rolling table. It’s like the largest cutting board you’ve ever seen in your life. They use premium materials. I love the hardwood options, like maple, walnut, cherry. All of these are very durable, beautiful, resistant to the wear and tear of your kitchen.

I have a round Boos cutting board in my home kitchen. I’ve had it for thirty-six years. Thirty-six years! It’s absolutely beautiful. They’re not only popular with home cooks, but they’re a staple into almost every kitchen that you walk into.

Anyway, you can tell I’m pulling for the cutting board. Super question. Have a lot of fun shopping. Thanks for sending it in.

Best Course for Barbecue Business

Next question is: “I want to start a kosher barbecue catering business. Which course is best for me?

Wow! Great, great question.

I think I’d recommend focusing on courses relating to business and entrepreneurship, as they’ll provide the foundational knowledge you’ll need to run a successful catering operation. I might add that our culinary fundamentals courses will help ensure that your execution is consistent and professional from a skills perspective.

If you haven’t already, I’d encourage you to explore specialized coursework in international cuisines. That might be beneficial as it can help you craft a unique menu that respects kosher dietary laws while offering existing and exciting flavor profiles.

If I really think about this, given your desire to become a food entrepreneur, I might recommend our food entrepreneurship program, which begins with culinary foundations. It also includes courses on doughs and leaveners, and American regional cuisine. All of those can help support a foundation for multiple skills and techniques that could benefit you, and ultimately your offerings to your clients as well. You always have to think about that end consumer.

Some of the other courses throughout the program – that particular program, entrepreneurship – includes social media content development. That’s a plus. Hospitality marketing. Food styling. Photography. All of these could help build your catering brand.

Another choice, alternatively, is our hospitality restaurant operations management program, which could be a good focus for developing skills related to supervision and administration of your food business.

Great, great question. Go to Escoffier.edu. Drop down the various programs, and take a look at the course work. I’m sure you’ll make a great decision. Thanks again.

Creating Professional Dishes

Our next question is interesting. “As a student who is new with no experience outside of just loving to cook and bake, how do you work on your execution and making your dishes come out professional?” Wow! Really great question.

I’m going to go back to and start with embracing the basics. If you can gain proficiency – not even mastery, but proficiency – in foundation skills like knife cuts, understanding heat control, perfecting your mise en place, all of this will make a big difference in the final outcome of your dishes. Don’t rush the process. Say it with me: Don’t rush the process. Enjoy the process. Repetition, repetition, repetition, and attention to detail are really, really key.

Also get feedback from your peers, and your instructors, and your friends, and your family. They’ll help you refine your techniques and your presentation, for that matter.

Lastly, don’t be afraid to fail. Fail fast. Every mistake is a learning opportunity. It’s not even a mistake; it’s a learning opportunity. That’s how you grow into a professional.

Honestly, the best advice my father ever gave me was to strive to be a “cook for life,” quote, unquote. A cook for life. Focus on the beauty of cooking and how it makes people feel. The smiles you witness after watching friends, family, and guests enjoying your food will be all you ever need to know that you made the right career choice.

Really, really great question.

A Favorite Food Memory

This next question is one that I’m really, really excited about. “Can you describe a favorite food memory?” Oh boy! How much time do we have?

Let me first say that one of my fondest food memories – or memories, period – from my childhood is watching my parents cook together in the kitchen and spending a lot of time in my father’s bakery. I was the kid that went to school with your typical lunch that did not contain any sort of pre-fab ingredients. I had a Dobos torte. I had Black Forest torte. I had freshly made donuts. I had just-out-of-the-oven rye bread with liverwurst or butter. Things that I was probably a little sheepish about when I was younger because everyone else was eating bologna sandwiches and such, and Hunt’s Snack Pack puddings. I wasn’t, but I’m so appreciative today of the opportunities I had and didn’t even realize I had. That’s something I have to share.

But when I think about food memories, the one experience that I had – and I feel super grateful for it, and I share the story a lot – I was in Stockholm, Sweden. I was at a farmer’s market. I was by myself. There were all these little kiosks where people were creating all kinds of different food. I walked up to one where there was a single chef, two or three stools out front, and the chef was working with cod. I didn’t know much at the time about cod.

My only experience with cod at that time in my life was through frozen means. But cod is a beautiful fish, first of all. Super, super popular in Scandinavia. White-fleshed, mild, flaky texture. Super versatile in cooking. A cold water fish: typically you’d find it in the north Atlantic, the Pacific Oceans, but in Sweden, more likely than not, it came from the cold waters of the north Atlantic or the Baltic Sea.

So I go up, and this chef was fileting this beautiful cod and stopped what he was doing and asked me what I’d like. He was only doing one thing; he was sauteing that cod, those cod filets, in brown butter. He had another pot up on the stove that had fingerling potatoes that were constantly cooking. They were perfumed with dill. He cooked up that beautiful filet of cod, laid it onto a plate with browned butter over the top, squeezed some lemon over it, grabbed a couple of the potatoes, set them on the side of the plate, and then added a spoonful of lingonberry. Sweet lingonberries. I’d never had that combination before, and I sat there in sheer joy, just enjoying. He didn’t speak English, and I didn’t speak the language, but he knew how absolutely excited I was. I sat there for quite some time. I finished my dish and watched others enjoy their dishes.

For me, I have many food memories as everyone probably does, but that one? Top of the podium.

Thanks for allowing me to share that.

Big Trends in Culinary

Our next question is a big one. What is the next big trend in the culinary world? Wow! Big question.

I believe we’re going to see a continued focus on sustainability with chef’s working alongside farmers, and restaurants making even more conscious decisions and efforts to reduce waste, source locally, [and] create plant-forward menus. Alongside that, there is growing interest in culinary wellness, cooking and eating in ways that nourish the body and the mind.

I think integrating these values into your work as a chef, as a cook, will be essential as the industry – our industry – evolves.

Some other trends that I’ve read about via the National Restaurant Association include – very interesting – “Outdoor dining options will increase. Right now sixty-nine percent of adults have said they like the option to dine outside.” Of course, that was fueled by the pandemic. Home delivery options will continue and, if anything, increase. There will be more and more investment in technology in the kitchen. And more importantly, opportunity – the trend for opportunity. “Forty-six percent of adults say that their first job was in the restaurant industry. As of the end of 2023, approximately fifteen million people were in the restaurant industry here in the United States.” That’s a trend I like to see.

I hope that’s helpful.

Instruction for High Altitude Baking

I did get a last minute question that came in. The individual asked, “In the online program, I’m curious: in the baking courses, how do they adjust instruction for baking at high altitude?” Amazing question. Super, super astute.

Living in Colorado, I get this question a lot, believe it or not. In the online baking and pastry program here at Escoffier, high altitude baking adjustments are likely incorporated to meet students where they are and their needs, especially those residing in areas, like Colorado, with higher elevations. As a student at Escoffier, I would say there are a few ways that any questions around high altitude, or any questions for that matter, period – typically the way this works is that the student will work one-on-one with their instructor who will identify the need to adjust recipes for high altitudes. Really focus on connecting with your instructor.

There are a few faculty members who have more experience with this particular scenario than others. So depending on the question or the situation or what you’re creating, we often connect those students with faculty members who may not even be teaching your class, but because they can give more advice on a specific question like high-altitude baking.

Another approach to consider when learning online is to leverage discussion boards. You will interact with your classmates in discussion boards or forums where you can share your experiences, you can ask questions. You can ask questions about high-altitude baking and allow not only your instructors but your peers to help support and troubleshoot with best practices.

If you want more detailed information on how Escoffier approaches this and other questions in the baking program or other programs, feel free to reach out to me directly, and I will put you in touch with subject matter experts that will answer your questions if I can’t myself.

Another outstanding question. Really, really appreciate it.

Kirk Bachmann’s Ultimate Dish

For the most part, we’re sort of at the end of the questions that came our way. We’re starting to run out of time.

Let me say this: this has been a lot of fun. Zero pressure, just pure fun. I hope that all of you enjoyed this special episode of Q & A on The Ultimate Dish. If you have any more questions outside of the show, feel free to send them to us on our Instagram, @escoffierschools. You never know. We might do another Q & A episode very, very, very soon.

But before I let you go, we can’t end any episode without talking about The Ultimate Dish. And today, that’s my ultimate dish. I’m really, really excited to share some thoughts around that. I’ve thought about this a lot. Over the years, I’ve heard over a hundred ultimate dishes. Some were food memories, some were very specific. Some were several courses.

But for me, as I’ve thought about this, given my heritage as a fourth-generation cook and my leadership role here at Escoffier, I’m thinking that my ultimate dish should really reflect both my deep roots in culinary tradition and my love for education, so I’m not going to make this easy.

I would have to say, too, that my ultimate dish is – uh-oh – would have to be a modern take on a classic dish. Since we represent Escoffier and have a deep French tie, I would consider re-imagining a classic dish like Tournedos Rossini. Keep in mind, for me, my ultimate dish isn’t necessarily my favorite or greatest food memory. Rather, it’s truly, in my mind, the ultimate dish. What am I going to serve to a VIP that comes to my house? What am I going to serve to my friends and family?

Tournedos Rossini is a luxurious French dish named after a famous Italian composer by that name, Rossini. He was known for his love of fine food. This classic recipe dish is, I would say, the pinnacle of French haute cuisine. It combines rich flavors and decadent ingredients. Here’s a breakdown of the dish. You start with tournedos, and this refers to small cuts of beef tenderloin – filet mignon. It’s typically cooked rare to medium rare. Along with that comes foie gras, a seared piece of faux gras, which is fatty duck or goose liver. That’s placed on top of the cooked beef. As you can imagine, this adds even more buttery richness to the dish. If that’s not enough, traditionally, classically, a slice of black truffle is layered on top of the foie gras. It gives you, then, this earthy, aromatic flavor that compliments the richness of the other ingredients.

This dish needs a sauce, right? That sauce is going to be a Madeira sauce – or a truffle sauce, for that matter. The dish is finished in a rich way. Madeira would be a wine sauce. It might even be a demi-glace, which is a reduced sauce. That’s just drizzled over the top.

We’re not done yet. There needs to be some sort of base, some texture changes. The beef is typically served on a crispy, pan-fried crouton or a small round of toasted bread. Imagine the contrasting textures: the juiciness and the tenderness of the filet, the buttery flavor of the foie gras juxtaposed against the crunchy round of the toast. Unbelievable.

I can’t just stop there. Right? There’s historical and culinary significance to selecting a dish like this. Rossini was said to be so passionate about food that he collaborated with some of the greatest chefs of the time, including Careme. Careme came before Escoffier. In fact, Escoffier improved many of Careme’s recipes. It’s believed that the dish was created for him – hence the name – by a chef in Paris. Again, this combination of tender beef, rich foie gras, the truffle: it epitomizes the indulgence and the refinement of French cuisine at the time, the turn of the century.

While Auguste Escoffier himself didn’t create this dish, he did play a significant role in codifying French cuisine, so it’s possible that his version of Tournedos Rossini became popularized and [the] standardized form of the dish.

And while I’m talking about Escoffier, I have to mention that his influence on modern French culinary techniques [means] that many dishes, even those that he did not directly create, were shaped as we know them today by his refinements and his presentation methods.

Now that I have your attention – and if this were truly my ultimate dish – I might take it a step further and create a more modern interpretation. Just as Escoffier was innovative and always changing, I encourage you to do the same, and I need to do the same. Taking the classic recipe that I just outlined for you, I might take it up another notch by serving sous vide beef medallions on a bed of parsnip puree, perhaps, with a seared piece of foie gras mousse – a little lighter – on top. Next, maybe I would drizzle a light balsamic and truffle emulsion, and then just garnish with a few shavings of black truffle. A much lighter interpretation of the dish. For that crunch, rather than a toast point or round, perhaps I would add dehydrated mushroom chips, or serve charred asparagus spears – if they’re in season – or even roasted baby carrots.

Cannot forget that with this dish, this beautiful dish, this beautiful ultimate dish, I would serve a Bordeaux from the left bank. Perhaps a Saint-Julien.

So there you have it. My ultimate dish.

For me, whether presented in the classical way or with a modern twist or interpretation, what’s important is keeping the legacy – there’s that word again – the legacy of a classic dish like Tournedos Rossini alive for future generations to enjoy.

You know, as I think about ultimate dishes. Sorry, I’m just going to pontificate a little bit. To take it a step further, I might, as a fourth-generation chef, pay homage to my family’s culinary journey. So maybe a dish like coq au vin or a braised beef stew such as a goulash with modern elements could honor my roots while demonstrating my own evolution as a chef, as a cook. Something to think about as you think about your ultimate dish.

For me, sustainability is super important, so maybe I should select a seasonal dish. Given my role as an educator, I might want to emphasize sustainability and seasonality. I could create a dish – you could create a dish – that showcases local, farm-to-table ingredients with a balance of flavors, highlighting techniques and education from the classroom to the plate. Perhaps a vegetable-forward, beautifully balanced dish that speaks to the importance of culinary responsibility.

Some of you might be thinking, “What about dessert?! What about dessert?!” Yes!

If I picked an ultimate dish and a dessert, I would go with Peach Melba. It’s an Escoffier classic. Simple, but classic. Deep historical significance, which ties beautifully into my role as the president and provost of Auguste Escoffier School of Culinary Arts. This dessert specifically offers an opportunity for the cook to showcase creativity, modern sensibilities while honoring Escoffier’s legacy.

Why Peach Melba? From a historical perspective, Peach Melba was created by Auguste Escoffier himself in honor of Nellie Melba, a famous Australian soprano. It’s a dish with both French and international appeal. It makes it symbolic of culinary traditions that transcend borders, much like the global impact of Escoffier’s work. Versatility. Peach Melba. The simplicity of poached peaches, raspberry sauce, and vanilla ice cream gives you endless possibilities for reinterpretation and presentation. You can modernize the flavors or techniques, perhaps using a sous vide for the peaches, or creating a deconstructed version with textures and flavors that surprise and delight your guest.

You’re addressing seasonality and sustainable ingredients. With peaches and raspberries being summer fruits, it allows you to emphasize the importance of seasonality. You can also source locally and highlight sustainability, which aligns with the educational values of the school.

Well, we’ve come to the end of our time today, but we’re going to do this again. This has been a lot of fun, and I want to thank you all so much for allowing me to answer your questions and spend some time sharing my passion for the craft of cooking.

Keep an eye out for future episodes of The Ultimate Dish. Remember: strive, always strive to become a cook for life.

And thank you for listening to the Ultimate Dish podcast, brought to you by Auguste Escoffier School of Culinary Arts. Visit escoffier.edu/podcast, where you’ll find any materials mentioned during the podcast, including notes, links and other resources. And if you can, please leave us a rating on Apple or Spotify, and subscribe to support our show. This helps us to reach more aspiring individuals ready to take the next step toward their dream careers. Thanks for listening.