Скачать или смотреть Chef Charlie Trotter’s (Pioneering) Plant-Based Menu Innovations

Kirk Bachmann recalls Charlie Trotter’s pioneering vegetable-only menu from the early 1990s, highlighting the chef’s innovative approach to plant-based cuisine (amongst other cuisines) before it became mainstream.

Fun fact: Bachmann staged at Chicago’s famous Charlie Trotter’s. And he’s got numerous memories of the restaurant and its visionary chef.

Listen to them all during the full episode:    • Culinary School President (& Podcaster) on...  

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👨‍🍳 Our HOSTS

Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
Follow him on LinkedIn:   / robert-simmelink-46a08115  

Luke Simonds
Corporate Chef — Denver, Colorado
Follow him on LinkedIn:   / luke-simonds-4a3b15265  

Ryan Devereaux
Corporate Chef — Kent, Washington
Follow him on LinkedIn:   / ryan-devereaux-2bb6881ab  

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👨‍🍳 Our GUEST

Kirk Bachmann
President | Provost
Auguste Escoffier School of Culinary Arts (Boulder, Colorado)
Website: https://www.escoffier.edu/podcast/

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👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.