The Voice4Chefs Podcast

Send us a textIn this episode, Chef Bri opens up about her unique journey—from learning traditional Albanian dishes with her grandmother to becoming a private chef with a repertoire that spans French, Italian, Mediterranean, Latin American, and Southern comfort cuisines. She shares the life experiences that shaped her, including her love for farm-to-table dining and her travels across the U.S. and Europe.Listeners will be captivated by Chef Bri’s honest reflections on the challenges of being a woman in the male-dominated culinary world, her entrepreneurial journey as a private chef, and how her culinary education empowered her to elevate her career. She also offers a glimpse into her involvement with MAPP (Mentorship, Advocacy, Purpose, and Power), a non-profit that supports women in hospitality.Key Highlights of the Episode:Chef Bri’s early experiences learning traditional Albanian cooking with her grandmotherHer journey from skydiving enthusiast to culinary explorer, living and working across the U.S. and EuropeThe transformative role of farm-to-table cuisine and sustainable cooking in her careerChallenges and rewards of being a female chef in a male-dominated industryThe importance of culinary education and Chef Bri’s experience at Auguste Escoffier School of Culinary ArtsHer involvement in MAPP and the empowerment of women in hospitalityDon’t miss this inspiring episode of Voice4Chefs Podcast with Private Chef Bri Murray. Whether you’re a seasoned chef, a culinary student, or simply a food lover, Chef Bri’s story is a testament to resilience, creativity, and the love of cooking.Contact chef Bri MurrayWebsite: https://www.culinaryexperiencesllc.comInstagram: @chefbrimurrayLinktree: https://linktr.ee/culinaryexperiencesSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us a textEpisode Description: Welcome to this inspiring episode of the Voice4Chefs podcast, where we’re joined by Chef Kirk Bachmann, Campus President and Provost at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. With deep roots in the culinary world, Chef Bachmann shares his journey from growing up in a family of master bakers in Germany to becoming a leader in culinary education.In Part II Chef Bachmann explores the importance of finding your "why," a concept that resonates deeply in today's fast-paced world. We also delve into the transformative power of culinary organizations like the American Culinary Federation, Disciples of Escoffier, and the International Association of Culinary Professionals. These organizations shaped our guest's career and introduced them to a community of like-minded chefs and practitioners of the craft.Our guest shares a touching story about meeting Jean-George and the significance of carrying a copy of Le Guide Culinaire wrapped in a rubber band for 30 years—a symbol of dedication to the craft that embodies what the culinary world is all about.Whether you're a seasoned chef, a culinary student, or just a food lover, this episode is filled with inspiring moments and valuable insights into the world of culinary arts. Tune in to hear about the profound connections that drive our guest's passion for the industry and the pivotal experiences that shaped their journey.Key Highlights:Culinary education and inspiration from South Seattle Community College.The importance of finding your "why" in the culinary industry.Navigating the challenges of the restaurant business and the healing power of podcasting.Stories from the American Culinary Federation, Disciples of Escoffier, and International Association of Culinary Professionals.A moving encounter with Jean-Georges and the legacy of culinary greats like Escoffier and Thomas Keller.Our guest’s proudest moments, including graduation ceremonies and the importance of supporting local farms and restaurants.Call to Action: Support the culinary community by visiting local farms and restaurants that prioritize farm-to-table practices. Appreciate the hard work that goes into restaurant economics, and always aim to leave more than you take.Website: https://www.escoffier.edu/                  https://oneclicSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us a textEpisode Description: Welcome to this inspiring episode of the Voice4Chefs podcast, where we’re joined by Chef Kirk Bachmann, Campus President and Provost at the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. With deep roots in the culinary world, Chef Bachmann shares his journey from growing up in a family of master bakers in Germany to becoming a leader in culinary education.In this episode, Chef Bachmann discusses his father's legacy as a master pastry chef, the importance of family traditions, and how those early experiences shaped his career. He also reflects on his own path, stepping out of the family bakery to pursue his passion on the hot side of the kitchen.Listen in as we explore Chef Bachmann's insights into culinary education, the art of regenerative farming with Farmer Lee Jones from The Chef's Garden, and his continued commitment to empowering the next generation of chefs. Plus, learn more about the Roots Conference 2024, where Chef Bachmann will serve as the Master of Ceremonies, and discover the rhythm of nature that informs the future of sustainable cooking.Whether you're an aspiring chef or a food enthusiast, this episode is packed with culinary wisdom, heartfelt stories, and a glimpse into the legacy of a family dedicated to the craft of food.Highlights:Chef Bachmann’s family background in pastry and baking, rooted in GermanyThe journey of his father, a master pastry chef, from Germany to ChicagoHow Chef Bachmann transitioned from the bakery to the hot side of the kitchenThe influence of family, tradition, and critical thinking in his culinary careerInsights into sustainable farming with Farmer Lee Jones and The Chef's GardenUpcoming Roots Conference 2024 in Huron, OhioKey Quotes:"Family is super, super important, especially a craft that's handed down from generation to generation.""In Germany, after nine years, you’re either a doctor or a baker.""My father was all about critical thinking and planning, which is why baking and pastry work was so important to him."Website: https://www.escoffier.edu/                 https://oneclick.bio/escoffierschoolsSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us a textJoin us for a captivating episode as we sit down with Seattle culinary legend Tom Douglas. A James Beard award-winning chef, restaurateur, author, and media personality, Tom takes us through his remarkable journey from his early days in Delaware to becoming a household name in Seattle's food scene. Tom shares how his love for food was shaped by his childhood influences and the diverse immigrant cuisines he encountered along the way. He opens up about his passion for cooking, the inspirations that fueled his culinary creativity, and the challenges he faced as he built his empire of successful restaurants. In this episode, Tom also talks about his entrepreneurial ventures, including the creation of his beloved 'Rub with Love' spice line and his tireless advocacy for sustainable wild salmon fisheries. Plus, he offers a behind-the-scenes look at the Hot Stove Society, his unique culinary school and a radio show, where food enthusiasts from all walks of life come together to learn, cook, and share their love for great food. Whether you're a fan of Tom's Restaurants, a budding chef, or simply someone who loves a good story, this episode is a must-listen. Get ready to be inspired by Tom's deep connection to Seattle, his unwavering commitment to exceptional cuisine, and his infectious enthusiasm for all things food.IG: HotStoveSocietyWebsite: https://www.tomdouglas.comThe Breach:https://www.amazon.com/Breach-Russ-Busch/dp/B00YQTCW6GSeason2 To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Your donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef