Kirk Bachmann - Food Plating & Presentation
An Exploration of Creative Approaches and Current Trends
Whether you're serving guests in your home or dining with friends in a local restaurant, people definitely eat with their eyes.
We encourage you to join Chef Kirk for an exploration of food plating and presentation.
Experience thoughtful and creative ideas around selecting the right plates, placement of ingredients, garnishing and other important details that will enhance your confidence in the kitchen.
Please note: animal products may be discussed during this live event.
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.