Chef Kirk Bachmann: Culinary Schools, Industry Evolution, and the Legacy of Auguste Escoffier

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Could culinary schools be the answer to the ever-growing demand for skilled talent in today's food industry? Join us on this episode of Walk-In Talk as we chat with Chef Kirk Bachman, President and Provost of Auguste Escoffier School of Culinary Arts, to uncover the crucial role culinary education plays in shaping the next generation of chefs. We also revisit last week's inspiring conversation with Chef Thom Favorin from Crab Island Seafood Company, and don't miss our exclusive updates from the Bocuse d'Or competition in New Orleans, where Chef Pooch Rivera interviews top culinary talents.

In this episode, we traverse the milestones of culinary careers through personal stories and professional insights. From the highs of the Bocuse d'Or to the heartfelt moments of coaching Little League baseball, Kirk shares a journey as the

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The following brands and companies help us continue supporting the food industry - have a look below! 

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Walk-In Talk Podcast
Where kitchen culture meets raw storytelling.

Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time.

We’re the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open.

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Pass the Honey
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Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

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