Chef Kirk T. Bachmann joined Rouxbe, online culinary school, to serve as the Director of Culinary Development
Courtesy of Rouxbe
Rouxbe is pleased to announce that Chef Kirk T. Bachmann has joined Rouxbe to serve as the Director of Culinary Development. The role will be instrumental in helping to expand the scope of enterprise and industry training services offered by Rouxbe. Chef Bauchmann will also serve as a lead instructor in Rouxbe courses, allowing him to share his expertise and passion with students around the world.
Prior to joining the Rouxbe Online Culinary School, Chef Bachmann served as the President of the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. He holds a Master’s degree in education, is a Certified Executive Chef (CEC) and a member of the American Academy of Chefs (AAC).
“How and where learning happens has changed a lot since I first stepped into culinary education. Rouxbe is offering a way to learn that makes it possible for people around the US and the across the globe to become better at cooking,” says Chef Bachmann. “It’s a powerful platform and the ways we instruct and assess are undeniably effective and industry-leading. It has innumerable applications in training and workforce development – for individuals and groups.”
Chef Bachmann is a 4th generation chef who spent 18 years implementing culinary, pastry and hospitality programs as the Vice President of Education for Le Cordon Bleu Schools North America. He began his culinary career in the pastry kitchen of his father, a master pastry chef. After graduating from the University of Oregon, he went on to receive his formal culinary training at The Western Culinary Institute in Portland, Oregon, where he was later a chef instructor.
“We are excited to welcome Kirk to our team at Rouxbe. His leadership and commitment to the industry allows us to further expand our services and growth in enterprise-level training. As we add more brands and language capabilities to our portfolio, he will become a force in how we fulfill our mission,” said Ken Rubin, Rouxbe’s Chief Culinary Officer.
Chef Bachmann is active in the industry and is a Culinary Salon medalist. He is also a member of The International Association of Culinary Professionals, Chaîne des Rôtisseurs, Antonin Careme Society, Disciples d’Escoffier and The International Food and Beverage Forum. Throughout his career as both an educator and a chef, Chef Bachmann has always promoted the highest standards of quality – honoring the craft of cooking and supporting students, educators and guests from all walks of life.
Chef Bachmann resides in Boulder, Colorado with his family, supporting the Rouxbe Online Culinary School’s mission to transform the way in which the world learns to cook for health and for professional advancement.
“My most sincere advice for aspiring cooks is to always remain focused on the dream and to not become discouraged by small bumps in the road. Becoming a professional chef or simply a great cook is challenging but very, very rewarding. If you are ambitious, diligent and hard working, dreams will become reality,” says Chef Bachmann.
With brick and mortar culinary schools closing their doors around the world, online learning is becoming the new industry standard for those seeking to learn foundational culinary technique. With high definition videos, world-class instructors, peer support and interactive assignments Rouxbe has set the bar as the new standard in culinary education since 2005.
Photo courtesy of Rouxbe.