Podcasts about auguste escoffier school

Curtis Duffy is a renowned American chef and restaurateur known for his artistry and ingredient-driven menus. He owns and operates the esteemed Ever Restaurant Group in Chicago and has garnered international acclaim. Ever earned two Michelin stars, and his previous venture, Grace, earned three from 2015 to 2018.Duffy has been honored with Forbes Travel Guide's Five-Star rating, Triple A's Five-Diamond rating, and the James Beard Foundation's Best Chef, Great Lakes Award in 2016. Recently, the Robb Report honored him as one of the top 50 most influential figures in fine dining.Chef Duffy's captivating journey is chronicled in the acclaimed documentary For Grace, which highlights his rise from adversity to culinary greatness.In addition to his culinary pursuits, Duffy is deeply committed to giving back to the community. He sits on the Auguste Escoffier School of Culinary Arts advisory board, where a $25,000 scholarship in his name is awarded. Duffy's past charitable efforts have included volunteering and serving as chef chair for the Grand Chefs Gala, a Greater Illinois Cystic Fibrosis Foundation fundraiser. He also participates in Chicago's Banchet Awards.In 2022, Duffy opened After, a come-as-you-are bar, and The Canvas by Ever, a high-end event space next door to Ever. Both places have received high praise.Unlocking Humanity with Host John Edmonds Kozma Hosted on Acast. See acast.com/privacy for more information.

Are you looking for anxiety relief or sleep problem solutions? Your gut health might hold the key. Dr. Falquier is joined by Integrative Psychiatrist, Dr. Nishi Bhopal, and Clinical Nutritionist, Ailar Poonian, who work together to address mental well-being from the inside out. They chat about the powerful connection between the gut microbiome and mental health, sharing expert insights to improve your gut health and mental well-being.In this episode you'll hear:2:15 – What is a whole body approach to mental health and sleep issues?4:35 – How an integrative psychiatrist and clinical nutritionist work together.8:15 – The gut-brain connection and the gut microbiome.12:40 – SIBO (Small Intestinal Bacterial Overgrowth)13:30 – Foods for gut health.17:15 – Why are we now talking so much about the gut microbiome?20:30 – Testing your microbiome for better mental health.26:40 – How quickly can a person feel improvements in anxiety and sleep?32:30 – Should microbiome testing be repeated?34:45 – Should you eat food or take supplements for prebiotics and probiotics?37:10 – Dr. Bhopal's approach to supplements.38:40 – Navigating the often confusing nutrition landscape.Thank you to our sponsor, Auguste Escoffier School of Culinary Arts.Guest link: https://pacificintegrativepsych.com/CREDITS:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound & Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

Do you want to incorporate more plant foods into your diet? From essential staples to batch cooking, Dr. Chef Stephanie White shares expert tips to help you successfully start your plant-based journey and stick with it. Whether you're considering a full transition to a plant-based diet or just looking to incorporate more plant-based meals into your routine, this episode is packed with valuable insights.In this episode you'll hear:4:00 – Chef Stephanie's background8:30 – Plant-based versus vegan10:10 – What is the easiest way to start a plant-based diet?12:20 – Plant-based pantry staples15:00 – Fridge staples17:00 – Choosing seasonal and local fruits and vegetables20:10 – How Chef Stephanie likes to prepare her vegetables22:00 – Practical tips to stay successful with plant-based eating27:30 – Should we be eating organic vegetables?As referenced in the episode:  Auguste Escoffier School of Culinary Arts  Seasonal Food Guide  Environment Working Group Dirty Dozen List  Alternative Food Network Free Newsletter Sign-UpCulinary Medicine Recipe podcastCREDITS:Executive Producer and Host: Esther GarfinSound Recording and Editing: Will Crann©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

Dr. Falquier chats with obesity medicine specialist, Dr. Nisha Patel, who is also certified in culinary medicine, about the latest tools and strategies for sustainable weight management. From the rising use of GLP-1 medications to the powerful role of culinary medicine, Dr. Patel breaks down the science of how these medications function, whether they're to be taken long term, and why what we eat still matters. If you've been wondering if medication for weight management is right for you, this episode is a must listen!            In this episode you'll hear:3:00 – Medication and lifestyle changes for weight loss.5:30 – What is a GLP-1?8:50 – The effects of GLP-1 Receptor Agonists on appetite regulation and cravings.12:45 – Weight management dream team.15:15 – How culinary medicine fits into Dr. Patel's practice?18:00 – Are GLP-1 medications taken for the long term?25:45 – Negative side effects of GLP-1 medications.29:40 – What we eat still matters with medication.34:10 – Thoughts on RFK Jr. leading the Department of Health and Human Services.35:40 – Health and wellbeing beyond the number on the scale.Thank you to our episode sponsor, Auguste Escoffier School of Culinary Arts.  Credits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

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 manage her condition but also deepened her connection with food. By working with plant-based ingredients, she honors her roots while creating innovative dishes that are uniquely her own.Join us for an inspiring conversation about the MasterChef audition process, overcoming the fears of switching careers, and setting future goals with a tape measure.

This week, joining The Burnt Chef Project founder, Kris Hall, we have Chef Kirk Bachmann.  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.” 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. 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.   Thank you Chef Bachmann for taking the time to talk with us!  Learn more about Auguste Escoffier School of Culinary Arts here. 

This edition of Eponymous Foods features a beautiful dessert, some myth busting about a very common food's invention, and a very sweet finish with a much-loved candy.  Research: “160 Years of Neuhaus History.” Neuhaus Chocolates. https://www.neuhauschocolates.com/en_US/history/History.html Beaton, Paula. “The Origin of the Crepe is Shrouded in Mystery.” The Daily Meal. June 3, 2023. https://www.thedailymeal.com/1302745/origin-crepes/ “Belgian Pralines: A sweet but not so short history.” Discover Benelux. https://www.discoverbenelux.com/belgian-pralines-a-sweet-but-not-so-short-history/ Charpentier, Henri and Boyden Sparkes. “Life à la Henri: Being the Memories of Henri Charpentier.” Modern Library. 2001. Fertel, R. “praline.” In “The Oxford Companion to Sugar and Sweets.” Oxford University Press. 2015. https://www.oxfordreference.com/view/10 Grosley, Pierre Jean, and Thomas Nugent (tr). “A Tour to London, Volume I.” Lockyer Davis. 1772. Accessed online: https://archive.org/details/bim_eighteenth-century_a-tour-to-london-or-ne_grosley-pierre-jean_1772_1/mode/2up “John Montagu.” American Battlefield Trust. https://www.battlefields.org/learn/biographies/john-montagu “Maison de la Prasline Mazet.” France Today. June 14, 2012. https://francetoday.com/food-drink/maison_de_la_prasline_mazet/#fm-popup-modal-close “Making Crepes Suzette.” Auguste Escoffier School of Culinary Arts. July 31, 2014. https://www.escoffier.edu/blog/baking-pastry/making-crepes-suzette/ “The main ingredient of Crepe Suzette.” Le Parisien. March 20, 2016. https://www.leparisien.fr/archives/l-ingredient-principal-de-la-crepe-suzette-grand-marnier-mais-pourquoi-grand-20-03-2016-5642685.php “Sandwich celebrates 250th anniversary of the sandwich.” BBC. May 12, 2012. https://www.bbc.com/news/uk-england-kent-18010424 Stradley, Linda. “Sandwich History.” What's Cooking America. https://whatscookingamerica.net/history/sandwichhistory.htm Sybertz, Alyssa. “What are pralines, exactly?” Readers Digest. July 17, 2023. https://www.rd.com/article/what-are-pralines/ Toussaint-Samat, Maguelonne. “A History of Food.” Blackwell. 2008. See omnystudio.com/listener for privacy information.

What we eat today and tomorrow is linkng through restaurants and institutions under the direction of Chefs who are learning the importance of knowing the farm source and sharing that knowledge with customers. With over 6,000 studets,Chef Kirk Bachman is President Provost  of Auguste Escoffier School of Culinary Arts, the largest culinary institution in the U.S.   (https://www.escoffier.edu)

In today's episode, we speak with our guest Mason Snyder, an Escoffier graduate currently serving as the Executive Chef at Feast Your Eyes Catering. Some might even know him as the Cowboy Chef, featured on Hulu's Chefs vs. Wild.Mason's journey is a testament to following one's passion. Prior to his role as Executive Chef, he proudly served in the United States Air Force. In 2017, he made a pivotal decision to transition his lifelong love for cooking into a full-time career, embarking on a transformative journey at Auguste Escoffier School of Culinary Arts.Listen as Mason Snyder talks about changing careers to pursue a calling, exploring hunting and foraging techniques, and filming a popular TV show.

In the Colonial Room of the Drake Hotel in Oak Brook, Illinois, near Chicago, there's a soup – not just any soup. Its price alone sets it apart. It costs around $1,900 to take part in the Bookbinder Soup experience. On this episode of “Something Offbeat” we have a reservation with Chef Colleen Garcia, director of curriculum and content development for the Auguste Escoffier School of Culinary Arts, to learn more about big ticket menu items. Are they worth the hype, or the price? The answer is complicated.

Send us a Text Message.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 son of a master baker in Germany, emphasizing the timeless importance of education, perseverance, and customer service. We discuss the changing landscape of culinary education, focusing on the adaptability and problem-solving skills essential for today's students, while also touching on the rise of online culinary programs.Don't forget to follow the school: www.escoffier.edu and check out Chef Kirk's podcast, The Ultimate Dish, for more culinary inspiration! Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

On this episode, Ragnar speaks with Kirk Bachmann, President and Provost of Auguste Escoffier School of Culinary Arts in Boulder, Colorado. They dive into Kirk's rich and fascinating carrer as a chef and educator, and take the pulse of culinary education today. Hear Kirk's insights on how culinary training has changed and how it's evolving. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In today's episode, we speak with Les Misfits d'Escoffier, a small virtual meetup group of Auguste Escoffier School of Culinary Arts graduates from around the country.  Back in January 2021, in the midst of the COVID-19 pandemic, these students came together with a simple goal: to help each other with assignments beyond the classroom. Since then, this small virtual community has grown, attracting more members from different corners of the country. Everyone in the group has graduated from Escoffier with honors and considers each other “family.”Listen as Les Misfits d'Escoffier members talk about how they structured their meetings, shared resources virtually, and ultimately, found an undeniable sense of belonging.

On episode 23, Dr. Amy Sapola and guest host, Farmer Lee Jones talk with Kirk Bachmann. Kirk has an extensive background in the culinary world. He is the Campus President and Provost of the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. With a culinary heritage spanning four generations, Kirk spent 18 years as the Vice President of Education for Le Cordon Bleu Schools North America. During this time, he helped teach culinary, pastry, and hospitality programs. His culinary journey began in his father's pastry kitchen; his father being a master pastry chef. Kirk's educational journey led him to the University of Oregon and subsequently to the Western Culinary Institute in Portland, Oregon, where he received formal culinary training. He later took on the role of a chef instructor at the same institute.

Such a timely and important topic. Join Jaime Oikle of RunningRestaurants.com for a great chat with Chef Steve Konopelski of the Auguste Escoffier School of Culinary Arts about BOH staff. How to find, hire, train & retain. It's an excellent collection of tips for any restaurant operator or chef to follow for growing their team effectively. Chef Steve has appeared on the Food Network, had his wedding cakes featured in Martha Stewart Weddings, Brides, and The Knot and owned a Bed & Breakfast plus a bakery. Chef Steve is a current Chef Instructor for Baking & Pastry Arts at Escoffier School of Culinary Arts. He has extensive experience in the restaurant industry and won numerous awards including: Best Chef on the Eastern Shore of Maryland 2017, Best Dessert on the Eastern Shore 2016, Winner and Recipient of a $25,000 prize - Haunted Gingerbread Showdown on Food Network, 2018 We hit on a lot about hiring, training and retaining BOH staff, including... - Interviewing tips from both sides of the table - Tips for finding & retaining staff - Why it's important to "Be unapologetically you!" - The power of looking for teachable moments when training/interviewing kitchen staff - Why getting to know candidates as a human first is so important - Finding out what else they bring to the table beyond kitchen skills - Big intangible skill: Having high level of awareness as to what is happening around you - Pro tip: Let folks know how important and valuable they are on a regular basis - The "We not I" philosophy - and more... Be sure to check out the episode... Find out more at https://www.escoffier.edu & https://www.runningrestaurants.com. Thanks to episode sponsor Zinch - https://financingthatworks.com

The rumors are true; there are more barrels of bourbon than there are people in Kentucky.​ In fact, statistics tell us there are nearly two barrels of aging bourbon for every Bluegrass State citizen. With a population of nearly 4.5 million and each barrel yielding close to 200 bottles, it's safe to say the average Kentuckian doesn't have to look far for a bottle of amber gold. While Kentucky may be known as bourbon's home base, for bourbon lovers everywhere, the act of drinking bourbon is about more than just its acquisition. It is a lore and an experience, but most of all it is a legacy. As people across the United States and the world begin to wake up to the allure of Kentucky's state beverage, bourbon is having its moment—the act of coveting, collecting and savoring bottles is now a worthy passion to pursue. With budding enthusiasts clamoring to know more about this American-born creation, finding an entry point into the history and culture of the spirit is a task not easily undertaken. Bourbon 101 offers a distinctive and introductory approach to learning about the world of bourbon. Award-winning author Albert W. A. Schmid takes students through a crash-course in all-things bourbon including its history, production, and enduring cultural identity. Schmid introduces new enthusiasts to the lexicon of bourbon and provides a starting point for those wanting to develop their palate and find the bourbon that best suits their own taste. Told through the lens of Schmid's own experiences and interactions with experts in the bourbon world, the book is as much a handbook as it is a love letter to a beverage that has left an indelible impression on those who've dared to take the first sip. Reserve Your Copy HERE: https://www.amazon.com/stores/... Author Website: ​​​http://www.albertschmid.com About the Author Albert W. A. Schmid is chef and instructor at Auguste Escoffier School of Culinary Arts. He is the former director of Culinary Arts and Hospitality Management at Guilford Technical Community College, and is the former director of the Hotel-Restaurant Management and Hospitality Management Departments at Sullivan University's National Center for Hospitality Studies. He is the author of Burgoo, Barbecue & Bourbon: A Kentucky Culinary Trinity, The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail, The Manhattan Cocktail: A Modern Guide to the Whiskey Classic, the award-winning The Kentucky Bourbon Cookbook, and coauthor of the award-winning The Beverage Manager's Guide to Wines, Beers and Spirits. About the show: Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "The Ash Said It Show" is available on major media platforms such as iTunes, Spotify, iHeart Radio & Google Podcasts. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real! ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

Food tells what makes us tick. From farm to table it is the deep and meaningful connector to everyone. Chef Stephanie White has come to that philosophy with a journey from a New England organic farm to professional kitchens in a variety of roles in different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm to table restaurants. A Chef Instructor with the Auguste Escoffier School of Culinary Arts, Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on Turner Farms in Cincinnati, Ohio, educating the local community to use local, seasonal ingredients. Chef/students are helped to find their passion for seasonal and plant-based eating, sustainable practices, ending food insecurity, the role of self-care in the culinary industry, food as medicine, local food sourcing and being a food connector. www.escoffier.edu

In this episode, host David Crowley from Cooking Chat talks to Chef Stephanie Michalak White, Plant-Based Programs Lead Chef Instructor at Auguste Escoffier School of Culinary Arts. Chef Stephanie talks how she came to be teaching plant-based cooking techniques and shares some of her favorite tips. This episode covers: How Chef Stephanie developed an early interest in cooking. The way her focus on plant-based eating and cooking developed. Tips for eating local plant-based meals in the winter time. Suggestions for how carnivores can incorporate more plant-based food in their diets. Ways to adapt classic sauces and cooking techniques to plant-based diet. The various plant-based programs at the Escoffier Culinary Institute, and how the program can be helpful to people at various points in their culinary careers.

In this episode of The Plant Trainers Podcast, we talk with Chef Stephanie White all about plant-based culinary school. Of course, we start out by asking her to share her plant-based journey. We “BET” you won't guess how it began. She shares her experience being a vegan in a classical French program and now she is paving the way for a different culinary world including pastries! We could not resist talking to Chef Stephanie about croissants…mmmm. Chef Stephanie is passionate about seasonal and plant-based eating, sustainable practices, food access, and education. With over a decade of professional experience, Stephanie has held various positions in many different establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm-to-table restaurants. She has been integral in the development and launch of the Auguste Escoffier School of Culinary Arts Plant-Based Degree Programs and enjoys helping her students find their passion in the field and encouraging them to persevere.  In this episode we discuss:  Finding plant-based  The bet of a lifetime  Food is connection Being vegan in culinary school  Plant-based culinary school  Vegan pastries  Croissant 

In today's episode, we speak with Tracy DeWitt, winner of the Food Network Challenge and an educator with nearly 30 years of experience teaching and mentoring aspiring chefs.Chef Tracy  believes that nurturing passion and preparation is more important than focusing on perfection. Taking this approach led her to win two gold medals and one silver medal on the Food Network Challenge. It's no surprise that her life catchphrase is “sugar happens.” Today, as a Pastry Arts Chef Instructor at Auguste Escoffier School of Culinary Arts, Tracy supports her students in an inclusive learning environment, where all voices are heard, and all learning styles are welcomed.Listen as Tracy talks about the drama behind cooking competitions, supporting students to reach their goal, and how to not let “perfection” stop progress.

It's not out of the ordinary for us to hear about self-care, ideal ways to practice it, and why it's so imperative. It is rare, however, to hear it discussed within the culinary world.  Enter Chef Stephanie Michalak White, who developed and launched a plant-based program at the Auguste Escoffier School of Culinary Arts [currently ranked as the #1 culinary school in the entire world.] Stephanie and I discuss her program development, what self-care means for chefs and folks in culinary worlds, and the major topic of food insecurity.

You don't want to listen to this episode hungry. Join our conversation with educators, chefs, and leaders in the culinary and pastry arts. Kirk Bachmann is the president of the Boulder campus of Auguste Escoffier School of Culinary Arts and Albert Schmid is a chef instructor for their online programs. Our guests tell us that no matter what industry we are in, we must like the people we serve. We talk about the innovative ways Escoffier supports their students using customer service, relationship building, creativity, and storytelling.  Let's talk about life and learning! Please leave a review and visit us at www.teacherpeprally.com  

In today's episode, we're speaking with Nickie Jurado, host of the Kitchen Scene Investigator podcast. Nickie graduated from Auguste Escoffier School of Culinary Arts with honors and has worked as a creative producer, writer, communication strategist, and on-camera talent for various outlets, including ABC, NBC, and BSMG Worldwide. A cooking enthusiast since age 9, Nickie became known as the “Cake Queen” after launching her first profitable catering business at age 14. Today, she joins her passion for teaching, comedic-performance style, and deep well of culinary knowledge to inspire others through her podcast and other culinary endeavors.Listen today as we chat with Nickie about building a successful culinary multimedia brand after a devastating back injury nearly ended her culinary career.

One of our favorite quotes on the PLANTSTRONG team is, “It's the Food, It's the Food. It's the Food!”  Well, today, it really is all about the food with guest, Chef Stephanie Michalak White - Lead Chef Instructor of Auguste Escoffier School of Culinary Arts Plant-Based Degree Program.  From an early age, Stephanie was inspired and motivated to make a difference in the food industry. She's worked in a variety of establishments, including small businesses, pop-ups, catering, and farm-to-table restaurants. Not only is she passionate about cooking plantstrong food, but she's also equally passionate about sustainability, ending food insecurities, and optimizing self-care - which are things we at PLANTSTRONG care deeply about. Today, she shares with us some of her favorite grains, green leafies, veggies, must-have tools, and appliances for any kitchen, and she even shares a special recipe for her sweet potato brownies! It's a fun foodie chat with one of the most sought-after chefs and culinary instructors in the plant-based space. Episode Timestamps 04:15 Welcome to Stephanie and the origins of her unique maiden name 06:05 How her love of plants started with her grandparents 09:45 When and why Stephanie was motivated to become vegan 19:08 Chef Stephanie's area of focus on food insecurities in higher education 24:50 How she landed at Escoffier and the genesis of their plant-based culinary program? 26:55 How are the online courses being received and the many benefits of online education 29:08 Diversity of demographics at Escoffier and the plant-based program 30:11 Who was Auguste Escoffier? Father of Modern Cooking - History of the School of Culinary Arts 32:22 Why do people become chefs? 36:20 Chef Stephanie's recommendations on basic cooking utensils for every kitchen 39:40 Stephanie gives Rip eggplant-inspired ideas (his least-favorite veg!) 42:41 Favorite squashes, rice, grains, and leafy greens 51:50 How would Chef Stephanie cook for firefighters? 54:00 Stephanie's Sweet-Potato brownie recipe 56:10 Mango love and how best to cut and peel those tough fruits 59:45 Making Stephanie choose between chicken, cheese, or eggs! 1:01:57 How to keep plant-based food economical 1:05:00 Reducing excessive amounts of sodium in cooking 1:10:10 Favorite sweeteners and sugars for baking and cooking   Episode Resources Watch the Episode on YouTube PLANTSTRONG Podcast Episode Page Auguste Escoffier School of Culinary Arts Email for Chef Stephanie: smichalak@staff.escoffier.edu Chef Stephanie's Sweet Potato Brownie Recipe PLANTSTRONG Sedona Retreat - October 10th-15th, 2022 - A lifetime and transformative vacation awaits PLANTSTRONG Coaching - Our PLANTSTRONG Coaching Program is designed to help you to apply the principles of whole food, plant-based nutrition: removing all animal products, oil, refined sugar, and excess sodium from your eating plan. In addition, we will provide dozens of tools to elevate and accelerate your success while surrounding you with one fiercely supportive and nurturing community.  PLANTSTRONG Foods - shop our official plantstrong foods including pizza crusts, granolas, cereals, popcorn, soups, chilis and broths! Visit plantstrong.com for all PLANTSTRONG Resources, including books, recipes, foods and the PLANTSTRONG Coaching Programs Join the Free PLANTSTRONG Community with over 26,000 members Theme Music for Episode Promo Music: Your Love by Atch License: Creative Commons License - Attribution 3.0 Unported (CC BY 3.0)

Kathleen Vossenberg is the Vice President of Academic Affairs at Auguste Escoffier School of Culinary Arts. Kathleen joined Escoffier a little over a year ago as the Director of Program Development and was recently promoted to her current leadership position - a role in which she is already delivering tremendous value to our students and the greater culinary community. Kathleen has worked with institutions like Illinois Institute of Art and Le Cordon Bleu in Orlando. Listen today as we chat with Kathleen about her leadership role in culinary academia, what's next for Escoffier students, and the impact of global events on the culinary world.

Chef Albert Schmid is a food historian, educator, and author who holds 13 certifications including Certified Executive Chef®️, Certified Culinary Educator®️, and Certified Cannabis Edibles Professional.He received his Master of Arts in Gastronomy from University of Adelaide, has taught hospitality management at Sullivan University in Kentucky, and is currently a Chef Instructor at Auguste Escoffier School of Culinary Arts.Albert has authored a number of books including How to Drink Like a Spy, How to Drink Like a Mobster, The Beverage Manager's Guide to Wines, Beers and Spirits and many others.He also spends time as a culinary consultant for companies that need help with cost control, menu development, and strategic planning.Listen as we chat with Albert about his favorite cocktails, research process for writing books, cannabis cooking, consulting, and all things food.

Todd Zipper, President of Wiley Education Services, welcomes Tracy Lorenz, CEO & President of Auguste Escoffier School of Culinary Arts. Todd and Tracy discuss the benefits of online culinary and pastry arts classes. The Auguste Escoffier School of Culinary Arts is the only accredited institution in the United States to offer fully online diploma and degree programs with hands-on industry externships. Topics Discussed: • How Auguste Escoffier disrupted the culinary model and proved that effective vocational education can be delivered online • Ways to create a 1:1 learning environment online, which is often cited by students as a reason for selecting the program at Auguste Escoffier • The current demand for chefs and the desire for credentials in the restaurant industry • How to take advantage of the scale of online education to provide affordable training Guest Bio Tracy Lorenz has more than 20 years of leadership experience in higher ed, including both online and campus-based operations. Currently, Tracy leads her team as the CEO and President of Auguste Escoffier School of Culinary Arts to provide fully online, accredited culinary and pastry programs for adults. Prior to joining Auguste Escoffier, Tracy served as the Chief Financial Officer and Chief Operating Officer of Western International University, where she later stepped into the role of President. Tracy has held a variety of key executive roles at Career Education Corporation where she led operations, strategy and development, as well as investor relations and corporate communications. Previously, she held positions at McDonald's International and KPMG in finance and accounting. Tracy passed the Illinois CPA exam and received her Bachelor of Science Degree in Accounting and Master's of Strategic Management Degree from Indiana University's Kelley School of Business. 

Jesper Jonsson is a Chef Instructor at Auguste Escoffier School of Culinary Arts in Boulder, CO, and a 37-year industry veteran.Jesper moved to the south of France from Denmark at the age of 12, where he received his formal culinary education and training. He has worked as a private chef in numerous countries including France, Denmark, Switzerland, Italy, and the United States - and even served as chef of the Danish ambassador in Rome.Jesper is a recipient of the Disciple d'Escoffier award and a board member of the American Culinary Federation.Listen as we chat with Jesper about European food culture, being a private chef, life as a chef instructor, and the value of culinary education.

Chef Austin Yancey is the CEO and Founder of Elite Personal Chefs, a platform where high-level culinary professionals can offer their services to clients. Before founding his company, Chef Austin served as a culinary instructor at Le Cordon Bleu, Kendall College, and Auguste Escoffier School of Culinary Arts. He also held a chef role at the world-renowned 3-Michelin-star restaurant Alinea in Chicago. Listen as we chat with Chef Austin about working in a Michelin star restaurant, his experience teaching and mentoring young chefs, and the opportunities that exist for culinarians in the private chef world.

Tiffany Moore is a U.S. Army Veteran, entrepreneur, and co-owner of the exquisite Event Hall @ Cascade, located in South West Atlanta.While deployed to Kuwait in support of Operation Iraqi Freedom, Tiffany suffered an injury downrange that required multiple cervical spine surgeries and rendered her unable to walk for a time. Doctors told her that due to the injury, she would never be able to open a restaurant or work in the culinary industry, since it demands significant physical labor.However, through sheer grit and determination, Tiffany was able to graduate with honors from Auguste Escoffier School of Culinary Arts in 2019 and win multiple grants to start her very own restaurant, Lola Pecan.Listen as we chat with Tiffany about starting a restaurant, culinary education, adjusting to civilian life after the military, and how to achieve your goals despite overwhelming setbacks.

Greg Bell is an author, motivational speaker, and founder of Water The Bamboo® Center For Leadership.He is the author of the books Water The Bamboo: Unleashing The Potential Of Teams And Individuals and What's Going Well? The Question That Changes Everything, which outline his philosophy of patience in the process of growth.Greg is also a Certified Speaking Professional - the highest earned designation from the National Speakers Association - in addition to being a TEDx Talk alum and an advisory board member for the Portland TEDx conference series.He has worked with Fortune 500 companies like Nike, Disney, and Comcast, sports teams such as Oregon Ducks Football, Gonzaga Bulldogs Basketball, and the NBA's Portland Trail Blazers, as well as Auguste Escoffier School of Culinary Arts. Listen as we chat with Greg about the keys to success in relationships, leadership, and business.

Hey sis! We're three-deep in the Fit Series and I hope you've enjoyed what you've heard so far. Today is a real treat - pun intended – because this guest can throw down in the kitchen. Chef Terri Allen has always been a mover and shaker. (Also runner as a Hickman Mills Cougar track girl!) Terri went from various entrepreneurial pursuits -- including a dry cleaners -- to becoming a fitness guru. As a motivational fitness coach and Zumba instructor, Terri built bodies and a committed clientele. She was also a sought after guest on several television shows, demonstrating her body-blasting moves. But that's not all. Terri began to meal prep, creating healthy and delicious meals for free. Fast forward, this self-taught chef made a major pivot. She decided to pursue the culinary arts. Now, she's a classically trained graduate of Auguste Escoffier School of Culinary Arts. She's been featured nationally as an award-winning chef and has launched her food truck and company, Gourmet Grub. Her story is amazing but not without tribulation. Last year, Terri was hospitalized, suffering from a serious case of COVID-19. Today, she remains a long-hauler. A key part in her story is if Terri wasn't already healthy, there was a great chance we wouldn't be talking to her today. Listen in to this inspiring chat on her faith as she faced her own mortality due to COVID, her decision to carve out a new dream, fitness in your 40's and more.

Episode 71 Show Notes: Background Private Chef Business Celebrity Clients Health journey Type 1 Diabetes Diagnosis Eat Cake and adjust insulin? Ketoacidosis Doctors attitudes about keto and diabetics IF & Carb Cycling Binge Eating/Bulimia/Emotional Eating Past trauma and food issues Psychedelic mushrooms Cooking style Hidden carbs/seed oils Plating food vs taste & quality Most popular recipes Egg Cookbook Favorite dish to make Chef mode Restaurant Secrets Max is a full-time Private Chef and has worked at some of the most notable high-end restaurants in Austin, Texas. He studied at the renowned Auguste Escoffier School of Culinary Arts, and he's honed his craft in modern kitchens for over 8 years. His goal is to venture beyond the typical keto meal and create lavish, fun, and delicious keto foods for everyone to enjoy! Website: https://www.ketochefmax.com/ IG: https://www.instagram.com/ketochefmax/ FB: https://www.facebook.com/ketochefmax The Incredible Edible Egg Cookbook: https://www.ketochefmax.com/shop *********************************** Lone Star Keto Social Media Website: https://lone-star-keto.com/ Youtube: https://www.youtube.com/lonestarketogirl IG: https://www.instagram.com/lonestarketogirl Twitter: https://twitter.com/Lone_Star_Keto FB: https://www.facebook.com/LoneStarKetogirl/ TikTok: https://www.tiktok.com/lonestarketogirl  

Chef Frank Vollkommer is the Director of Culinary Industry Development at Auguste Escoffier School of Culinary Arts, and one of only 11 Certified Master Pastry Chefs in the nation - the highest level of pastry chef certification that one can receive.Frank carries decades of experience as a chef, educator, business owner, and research & development chef. His creations have been featured in publications such as So Good: The Magazine of Haute Patisserie, Pastry Arts Magazine and Baking and Pastry North America. To top it off, he's also a champion motorcycle road racer and gold medal winner at the Culinary Olympics.Listen as Chef Frank shares his thoughts on his career success, entrepreneurship, culinary R&D, and honing one's craft while taking on challenges.

Shane Witters Hicks, an Escoffier graduate, a private chef, and plant-based culinary specialist, completed his undergraduate degree in physics with a minor in computer science and environmental sustainability, and then spent the first six months after graduation working as a power systems engineer.Shane decided to switch his career to working in the restaurant industry, before enrolling at Auguste Escoffier School of Culinary Arts. After graduating in May 2020, he started his own company, The Soulful Spread, which offers two primary services — delivering meals as a private chef and teaching virtual cooking classes. Listen as Shane shares about his experience as an entrepreneur, and how plant-based cooking is shaping the culinary industry.

Self-care not only requires food, water, and exercise. A well rounded human being needs quality time spent aligning their overall spirit, eliminating stress, finding joy, and holding onto happiness. Being grateful and taking stock of what's meaningful should take center stage. Having your head in the game and feeling your best doesn't have to be a constant all-consuming struggle. Sometimes we have to take a step back to move forward. Change is never easy, but self-care and the positive changes it could bring about are worth exploring. Self-care is not a chore. Put value on your health and lose the guilt we associate with self-care. Talking a walk, seeing a movie, reading a book and just breathing creates a focus on your needs and gives them value. Says: Ellen Postolowski In this episode, Valeria Teles interviews Ellen Postolowski on self-care, self-love, lifestyle transformation, mindful eating and thoughts in between! Ellen has spent most of her career assisting my clients with changes needed to implement and succeed in establishing a healthier lifestyle. Her personal struggle with food, illnesses, and leading a more fulfilling life led her on this path. Twenty-five years in the culinary world, honors graduate at the Auguste Escoffier School of Culinary Arts in addition to certification at The Institute for Integrative Nutrition, has elevated that experience and passion for helping those that are ready for change. Finding the mind/body connection is equally as important as to what's on your plate. A back to basics approach, common sense, commitment to that lifestyle, consistency, and being accountable is Ellen's outline offered. There is not a cure-all solution that works for everyone. Reclaiming yourself with Ellen's support can provide solutions that make for life long changes.   To learn more about Ellen Postolowski please visit her website https://chefellen.com/  For Intro-free episodes: https://www.patreon.com/aquestforwellbeingpodcast Podcast Page: https://fitforjoy.org/podcast