Kirk Bachmann - The Secrets of the Blade: Part 2
Is there a second knife skill that can save your life? Join us to find out.
There are many methods to sharpen your knives and keeping your knives sharp is the best way to ensure consistency and plate presentation that will make you the envy of your network!
Join Chef Kirk T Bachmann for some tips on the art of knife sharpening, offered to help you become even more efficient in your kitchen.
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.