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PODCAST

The Ultimate Dish

Auguste Escoffier School of Culinary Arts

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.

arts food

All Episodes

56:45

Heat You Can Handle: How a Chef Turned His Hot Sauce...

The Ultimate Dish ·

2025/10/28

In today’s episode, we chat with Matt Kuerbis, Escoffier Chef Instructor in Plant-Based Culinary Arts and Hospitality & Restaurant Operations Management. A chef-educator and entrepreneur, Matt blends classroom teaching with real-world brand building through his hot sauce company, HYCH.Matt opens up about the high-stakes pivot behind “Heat You Can Handle.” He explains why trademark conflicts forced a name change from Hoss Soss, how sharpening the brand promise (flavor over fire) clarified

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54:05

James Beard Winner Charlie Mitchell on Leading Saga...

The Ultimate Dish ·

2025/10/14

In today's episode, we chat with Charlie Mitchell, executive chef of New York's two-Michelin-starred Saga and James Beard Award winner for Best Chef in New York City.Charlie opens up about one of the most difficult transitions in fine dining: leaving Clover Hill, the intimate 20-seat Brooklyn restaurant where he made history as the first Black chef in NYC to earn a Michelin star, and taking the leap to Saga's 63rd floor after the tragic loss of his mentor, James Kent. He discusses

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79:25

From Burger King to Michelin Star: The BRUTAL Truth...

The Ultimate Dish ·

2025/09/30

In today's episode, we chat with Byron Gomez, executive chef of Denver's Michelin-starred BRUTØ and the first Costa Rican chef to earn this prestigious recognition.Byron opens up about the brutal truth behind his rise from fast food to fine dining, detailing how 23 years of unwavering commitment transformed early struggles into extraordinary success. He discusses climbing through legendary kitchens like Eleven Madison Park and Daniel Boulud's restaurants, and how his immigrant

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52:44

How This Escoffier Grad Built a Resume of...

The Ultimate Dish ·

2025/09/02

In today's episode, we chat with Connor Fowler, Escoffier graduate, certified sommelier, and rising talent in fine dining.Connor shares how his culinary education at Escoffier's Boulder campus, where he earned the Curtis Duffy Scholarship, led him from polishing glasses to serving wine at Michelin-recognized restaurants. He discusses his transformative externship in Florence that sparked his passion for wine, his journey through award-winning establishments like Rootstock and Frasca Food

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48:53

Curtis Duffy: How Family Tragedy Forged a ‘Fireproof’...

The Ultimate Dish ·

2025/08/19

In today's episode, we chat with Curtis Duffy, James Beard Award winner, Michelin-starred chef, restaurateur, and author of the powerful new memoir Fireproof.Curtis shares how his traumatic childhood in rural Ohio led him to find refuge in an unlikely place: a high school home economics class. He discusses his journey from that first spark of passion to training under culinary legends like Charlie Trotter and Grant Achatz, building Grace into a three-Michelin-starred institution, and the bold

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78:06

Against the Grain: Rethinking Sports Nutrition with...

The Ultimate Dish ·

2025/08/05

In today's episode, we chat with Lentine Alexis, certified holistic nutritionist, Ayurvedic health counselor, pastry chef, yoga and breathwork instructor, and sports performance coach.Lentine shares how struggling to fuel her training with traditional "athlete foods" led her to reimagine nutrition through a more intuitive, flavorful, and joyful lens. She discusses her transition from elite endurance racing to building thriving communities like her Recipe Club and Back to Forward

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66:21

Hosea Rosenberg: The Boulder Chef Who Turned New...

The Ultimate Dish ·

2025/07/08

In today's episode, we chat with Hosea Rosenberg, acclaimed chef, restaurateur, and founder of Blackbelly and Santo.Hosea shares how a college job to pay for school led him from studying astrophysics to training with culinary legends like Wolfgang Puck and Kevin Taylor, ultimately winning Top Chef Season 5. He discusses his commitment to sustainable sourcing, the evolution of Blackbelly from food truck to Michelin Green Star restaurant, and how his childhood in Taos inspired Santo's

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60:59

How André Hueston Mack Is Making Wine Less...

The Ultimate Dish ·

2025/06/24

In today’s episode, we chat with André Hueston Mack, acclaimed sommelier, designer, and founder of Maison Noir Wines, whose journey into the wine world started far from the vineyard in a corporate office at Citicorp.André shares how a bold leap of faith led him from finance to fine dining, where he trained as a sommelier in San Antonio and eventually led award-winning wine programs at The French Laundry and Per Se. He discusses the importance of storytelling in wine service, his mission to make wine

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57:43

How Claudette Zepeda Rewrote the Rules—From Single...

The Ultimate Dish ·

2025/06/10

In today’s episode, we chat with Claudette Zepeda, award-winning chef, culinary entrepreneur, and Creative Director of Chispa Hospitality, known for her fearless approach to regional Mexican cuisine and globally inspired storytelling.Claudette shares the creative vision behind her newest restaurant, Leu Leu. She reflects on growing up near the U.S.–Mexico border, how her travels have shaped her culinary identity, and the influence of fashion and music in her work. She also discusses her social

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40:04

How Chef Stefani De Palma Led Team USA to Gold at...

The Ultimate Dish ·

2025/05/27

In today’s episode, we chat with Chef Stefani De Palma, former Chef de Cuisine at San Diego’s three-Michelin-starred Addison and Head Chef of Team USA at the 2024 Bocuse d’Or Americas.Stefani shares her journey from starting as a pastry chef to leading Team USA to a gold medal victory in New Orleans, securing their spot at the prestigious Bocuse d’Or finals in Lyon, France. She discusses the intense preparation, the challenges of the competition, and how her experiences have shaped her approach to

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48:30

Marc Vetri on Why the Best Chefs Don’t Just Cook —...

The Ultimate Dish ·

2025/05/06

In today’s episode, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map.Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that

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28:34

Accidentally on Purpose: Chef-in-Residence Kristen...

The Ultimate Dish ·

2025/04/22

In today’s episode, we chat with Kristen Kish, Escoffier Chef-in-Residence, award-winning chef, and host of Bravo’s Top Chef.A Korean adoptee raised in Michigan, Kristen discovered her passion for cooking at a young age. After working in various Boston kitchens, she competed on Season 10 of Top Chef, ultimately winning the coveted title. Since then, she’s published a cookbook, starred in hit shows like Fast Foodies on TruTV and Iron Chef on Netflix, and in 2023, took over as the host of Top Chef for

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74:05

Carnegie Hall to Culinary School: How One Opera...

The Ultimate Dish ·

2025/04/08

In today’s episode, we chat with Maria Zouves, a Greek-American soprano, educator, director, producer, and current Escoffier student pursuing a degree in Holistic Nutrition & Wellness.As President of the Sherrill Milnes VOICE Programs, which she co-founded with her husband, legendary baritone Sherrill Milnes, Maria has spent over 25 years nurturing artists and building new audiences for classical music. She has directed operas across the U.S. and Europe, including productions at the Estates

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61:30

From Resume to Interview: Hospitality Hiring Experts...

The Ultimate Dish ·

2025/03/11

In today’s episode, we chat with Brian Blum and Evan Kaplan, two expert recruiters from Gecko Hospitality—an esteemed partner of Escoffier.With over 20 years of experience in restaurant operations and staffing, Brian has held leadership roles at Applebee’s, Ragazzi’s, and Houlihan’s. His deep understanding of what makes a business thrive and his passion for community impact make him a powerhouse in hospitality recruitment. Evan, an award-winning recruiter and sommelier, brings a wealth of knowledge

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58:10

Lessons in Hospitality: How Kevin Boehm Builds...

The Ultimate Dish ·

2025/02/11

In today’s episode, we chat with Kevin Boehm, a James Beard Award-winning restaurateur.With a career spanning three decades and over 40 restaurants opened, Kevin has redefined the dining experience. From launching his first six-table restaurant at 23 to co-founding the acclaimed Boka Restaurant Group with his partner Rob Katz, Kevin’s influence is undeniable. Boka has earned 13 consecutive Michelin stars, and Kevin and Rob have been named TimeOut Chicago’s Restaurateurs of the Year, Eater National’s

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55:55

From Army to Artistry: Trenin Nubiru’s Culinary...

The Ultimate Dish ·

2025/01/28

In today’s episode, we chat with Trenin Nubiru, a graduate of Escoffier's culinary and baking & pastry programs.Trenin’s journey to the kitchen is far from conventional. With an engineering degree from West Point and 20 years of military service as a captain in communications, he made a bold leap into the culinary world. After discovering a deep passion for cooking and pastry, he enrolled at Escoffier, where he honed his skills in patisserie, cake design, and chocolate work. Today, Trenin

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50:51

The Unstoppable Chef Jesse Ito: Omakase, Legacy, and...

The Ultimate Dish ·

2025/01/14

In today’s episode, we chat with Chef Jesse Ito, co-founder of Philadelphia’s Royal Sushi & Izakaya. A first-generation Japanese Korean American, Jesse refined his skills at his family’s restaurant, Fuji, under the guidance of his father, Masaharu Ito. Today, he’s celebrated for his exquisite omakase and the lively izakaya atmosphere at Royal. Since opening Royal Sushi & Izakaya, Jesse has earned numerous accolades, including being named an Eater Young Gun and a finalist for Best Chef

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48:05

The Healing Power of Pasta: Graduate Natalia Lepore...

The Ultimate Dish ·

2024/12/31

In today’s episode, we chat with Natalia Lepore Hagan, a 2022 Escoffier graduate with honors and the founder of Midnight Pasta Co.After experiencing profound personal loss, Natalia shares how she channeled her grief into building Midnight Pasta Co.—a beacon of joy and community. Since earning her culinary degree, she’s taught over a thousand people the art of making fresh pasta and hosted unforgettable events that blend food, fun, and connection. Natalia’s passion for cooking was passed down from

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48:57

Charlie Trotter’s Legacy Lives On: A Son’s Journey of...

The Ultimate Dish ·

2024/12/10

In today’s episode, we chat with Dylan Trotter, a 33-year-old Chicago native and the son of famed chef Charlie Trotter. Dylan reflects on growing up in his father’s iconic Lincoln Park restaurant, where he first discovered the magic of crafting unforgettable dining experiences. From interning at world-renowned kitchens like El Bulli to restoring his father’s former restaurant space, Dylan is dedicated to keeping his father’s legacy alive. He’s not just preserving his father’s memory; he’s

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52:59

Reinventing Life at 53: An Escoffier Student’s...

The Ultimate Dish ·

2024/11/26

In today’s episode, we chat with Daniela Peregrina, a 53-year-old plant-based culinary student at Auguste Escoffier School of Culinary Arts.Daniela proves that it’s never too late to reinvent yourself. A lifelong teacher, she shares how her love for culture, cuisine, and travel inspired her to pivot to a new career and take on the challenge of competing on MasterChef Generations. After being diagnosed with rheumatoid arthritis, Daniela embraced a plant-based lifestyle, which not only helped her

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137 results

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