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Kirk Bachmann - Classic and Contemporary Sauces
Join Chef Kirk Bachmann as he discusses classical and traditional approaches to sauce-making, including some insight as to how sauces can compliment food.
This discussion will review, as a foundation, basic mother sauces such as espagnole (brown stock based), sauce tomat (tomato-based sauce), veloute (light stock based), bechamel (basic white sauce), hollandaise and mayonnaise (emulsified sauces) as well as vinaigrettes (oil-and-vinegar combinations) and vegetable-based sauces.
We will also explore the importance of distinctive texture, consistency and seasoning as it relates to fine sauces.
About Kirk Bachmann
Kirk Bachmann previously 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 and a member of the American Academy of Chefs.
Kirk 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, Kirk went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. He was later a chef instructor at Western Culinary Institute.
Kirk’s role with Rouxbe will be instrumental in helping to expand the scope of enterprise and industry training services offered by Rouxbe. He also serves as a lead instructor in Rouxbe courses.
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