Es, Augustus cool Culinary. Actually has a trademark on the term, farm table in the education space. And and and it's not just a cliche. Right? When you go out to dinner, these days. Right? You open the menu or you use the qr code or whatever. There are certain things that you expect to see more than maybe we expected to see 30 years ago. Yeah. It's important for us to know
if that Salmon was locked caught. It's important for us to know that those finger potatoes were from Eric Sk fault arm here and boulder. It really is really important for people to know that. And not every restaurant does that, but our obligation to our students is to at least make them aware that they have choices. They have choices here at the school, I love the idea. That we're trying to help students to be more cognizant
about where their food comes from. Think about it And if that helps them when they're at the grocery store or it helps them when they get on the phone with their parents, and it helps them when they go to their first job. When they leave a sc to make people aware that sustainability and local sourcing matter then we've done our job. And I and I mean not from the bottom of my heart. It's time for conversations about our food and how it's on farm to table talk with your host, Roger Was.
On Well, we're gonna go to another link in the food chain today an important link. Connects it all, and that's from as we go from farm to table. You know, fortunately, little more than half of what we're consuming is going through a culinary stage of shifts and others that are taking care of our product, and we've been leaving that out lately. We've talked farmers, and we're talking to people that are distributing the food. We're talking of different types of
of food styles, but you know what? The it wouldn't happen if we weren't going to be having in that an important step, with chefs and the rest of the team that's helping us create this magic that we're all enjoying and I've got the perfect person to help me with that conversation today with Kirk Bach, and he's the president of the School of Culinary art and boulder, Colorado, take Kirk, Welcome to Barbara table talk. Well, thank you for having me. Can I just congratulate you on that perfect
pronunciation of the latest coffee yet? Beautiful. Beautiful. To a great start. Oh, wow, yeah. And I could even pronounce Kirk. Right? Too. Yeah. Yeah. My my my father law has called me Kirk. For for 2 decades So congratulations there as well. Oh, I'm not gonna say it again? Till we get to the end of the show. It's because, I've done it right once. And then I have this good. I'm good. Yeah. Yeah. Again, once I start training my brain on something That said, okay. You got it
right. So be sure to do it again. And sure enough. Then I'll Think it... But maybe it's the opposite, and then I'll switch and... Well, I'll giggle if it does not open. Yeah. I just had. Just had a guest on them. He was great. And, but he misspelled his own name, and and Well there's that. And and III felt bad. I was trying to figure out being take these podcasts, and thinking like, I'm gonna go back in and edit it. And so it doesn't seem like
he... Then I couldn't figure out a way to it It was just kind of, like, wrapped around all the stuff he was saying, and then I just had to go ahead and point out that, his... His name is he's miss spelling his name. So then adds a little comedy. Right? So that's okay. We have a little comedy, here every once a while. But the today, I'm happy to talk with you. We've had a guest from yours... Schools. And I'm not even saying it again right now because I'm I'm on a winning streak.
But... And Chef Sla. I'll help you have step. And she so highly of you. Yeah. Well, that's nice. You know, did you tell you what I met her when she was working at the at the at the farm in Cincinnati just outside of Cincinnati. Oh, okay. I did not know that. Yeah. And I met her out there, and it's a wonderful scene out there. And that's where I talk to her 1 time, then she came over to your program and Have talked her before I really really like
her a lot. So She she's amazing. She's our she's our director of education and incredibly passionate and bright and kinda leads the way, you know, interestingly enough. My my wife is from Ohio went to the University of Cincinnati, and just it's a really good point, Roger Cincinnati is a very happening scene. It's a very exciting community. And I I think Stephanie lives right across the bridge, as they say over by the the
Baseball stadium. So I think her address is actually Kentucky, But she spends a lot of time since he. And so my wife will be super excited that we talked about Since, Any any love she can get. Well, you know, I have my... I have family out there. My daughter lives there and with my grandson and son. And and where this farm in Cincinnati was out in Indian Hills. Okay. And Indian Hills is a beautiful, beautiful country. And that's on the north. East corner of Cincinnati.
And they have people coming in all the time to get more educated on where the food comes from and producing food and they have chefs involved and they had the farms involved. And and it's quite a scene and there's some really good restaurants in Cincinnati. So we we always look forward to our trip back there. And... But I also... But also look forward to where you're all right now on Boulder and we... To live in in boulder as well. And what a good place to be?
You know, it's... I'm looking out my window here, Roger, and I'm looking at the... That the flat irons. It's you know, we don't complain. It's been over a hundred degrees for the last few days, but we don't dare complain because the sun is shining. It's beautiful. There's no humidity. So we just g and barrett, you know, having, you know, grown up in the Midwest, They I know how rough that can be. With 90 percent humidity. But
yeah. Boulder is beautiful. Our our campuses is in what we call south boulder, if you go north. You know, less than 3 miles. You'll be on the campus of Colorado University. Absolutely beautiful. And, this is 1 of 2 campuses. Ground campuses that we have. Yep maybe 250 students or so going to school every day here in boulder and We have another 250 students going on the school in Austin, Texas, another super
super cool college town. Yeah. And But, you know, the majority of our students go to school with us asynchronously online, to program of boulder runs right through you know, this office here in the great state of Colorado. We probably have upwards of you know, 6000 students spread across the country and every state of the nation. So it's pretty much. Amazing. The knowledge. So it's amazing. The 1 thing I think about, and I I don't know why should
I think of this. But if you're gonna be in a campus, and boulder like you're saying looking up at the flat aren't. If you start dressing, like, a chef where a chef jacket and any of that, like, you have on right today or something something Then that means you can't wear plaid or t shirts as much, which is kind of the uniform used to be for for boulder. Plus you can also have to be able to come in with your mountain bike. I And in other kind of businesses, you could bring your own dog, but
sometimes that's probably a drawback in kitchens. Yeah. Well, we do have our we do have our limitations and from a sanitary perspective. But you're right about the, you know, the traditional wardrobe book. The area. I I think some of that is increased into the the Lulu lemon world, I think a little the a bit more than than you might expect. But you know, boulders thriving population of about a hundred and 25000 people were super super close to the Denver airport, We're
Yep. Just you, you know, a quick drive away from the, from the mountains, so we can be up at 8 9 10000 feet elevation in absolutely, you no time. We sit at around 5000 feet right here in boulder. So. Yeah. Could not ask for a more beautiful place. But even though you're in a beautiful place, you're letting 6000 some peep... Both tap in. And then are these are are people that are either wanna to pursue a culinary career or are they already crack and they're just trying to get
more skills to be able to advance. What's the story? Such a great question. All of the above, Roger, all of the above. I would say that the the demographic or the primary age, if you will, of our ground campuses, is, you know, 24 years and and younger, a very young population. Recent high school grads, people that young people who just have a a real passion for wanting to get into the industry, pastry culinary, plant based, are online student, little older skew, maybe 24 to 31.
Some are new to the industry. Some wanna get that credential because they wanna move up in the industry. And some, you know, in a very very kinda of thoughtful, respectful way until online education was available to them, they weren't able to pursue their dreams because you know, maybe they lived in the southeast corner of the United States and they had to take care of family, and they just couldn't relocate
to to any city. Right? They have to stay right where they were, but they have this incredible passion. And so now they can pursue that passion. Through the magic of technology and innovation, you know, students are able to achieve the outcomes of the curriculum in the privacy of their own kitchen. They're held to the same standard, but they're doing it in an environment that, allows them to not have to relocate or have additional expenses that, you know, that come
with that. So works for everybody Well, you know, I'm always interested in where was the Aha moment. And so if you look at people that are on some sort of a journey and that ends up taking them through your your programs. And they're online or they're coming to, the campuses or something like that. It is there a pattern I mean, I'm wondering how many generally you feel kinda came out and new down deep, they wanted to go this way right away, and they're kinda moving straight.
Straightforward into it or versus those that they got somewhere else in their life and they're not really happy And said, you know what I really always wanted to do was, you know, this other career. Yeah. I don't know if that's a... If it's possible to answer that question, but III would sense that you would have people that kind of both both into that spectrum. Yeah. And and some that wanna do a little of both. Right?
So because it's 1 school with... You know, ground programs and online programs. You know, life happens, Roger, things happen to people. They they get injured or family member, get. We saw a lot of this during the pandemic. Oh, yeah. Yeah. You know, people really wanted to stay close to their families. They wanted to take care of their parents and their grandparents and yet they still needed to live.
Right? They needed to move forward and So the online platform gave him the opportunity to maybe block out some of what was going on in the world and and just kinda of focus on their on their true passion. Well, but I was also wondering though about the people that started a career doing something else. And is that I'm totally on the wrong track. In. Yeah. Yeah. We've seen that. We've seen that pattern over the years. Years and years and
years ago. I was with a school group called the Cord blue, and you could remember when the, you know, the dot com bust occurred, you know, in, California, I And, you know, during that period of time, where a lot of people, you know, first of all, they had a lot of money, you, you know, and and And because of that bust, they were finally able to do something they always wanted to do. Wanna open up a restaurant, I, I wanna open a catering business.
A food truck has been a dream of mine Forever and we saw a huge increase in culinary school attendance, enrollment. You know, back then. Similar, you know, to the pandemic. Finally, finally, the opportunity. And if you hear some testimonials of students who, came through our program during the pandemic. They... You know, they just get so emotional. They couldn't believe that they could stay home, take care of their loved ones and still pursue their education.
Gave them a reason they were fur load. They were... You know, they lost their jobs, and I'm like, this is it. I'm going to pursue what I've always been dreaming about. But then Roger, we still have some... You know, we have some students that come to us that have gone through really great high
school programs, whether it's... Through the National Restaurant Association pros star program or Fcc cla or Skills Or countless other vocational avenues for students and listen, they they they just wanna be a shop. There's never been a more important time for series on Hulu, like, the bear where people are like, Don't wanna do that. I wanna do that. Right? Know. Yeah Yeah. You know, as you say that, I just think of we've got, AAA lady that's a daughter friends of ours, and and she kinda
of... Got a certain education to a certain point. It was a great education and business and and really then got into Cord on blue and actually went to whatever you can do it in Paris. Went over there, did all that today. She owns a restaurant in Monte and a restaurant in capital, and she's opening another 1 pretty soon. And she's been able to really live liver her dream. She was burst the chef, but now she's kinda like crediting grading restaurants and... Yeah.
And and I'm wondering in... People that are into your program. I... I understand the passion of food and preparation creation and all of that, But is there... How does it shake out as those that that it's a root to a, a management role or an ownership role versus... Being able to be the, you know, the bearer kind of stage of your hands on food in the kitchen and training other people. How does that sort out?
Yeah. Yeah. And everyone's different. Everyone's different. So there's there's no... Not this kind of recipe to use a acute analogy of 1 1 size fits all. I I recently had a, pastry student who had just finished his... His bachelor's degree at Harvard University, but he in his mind knew that baking was his passion. So he got his business background that he needed from Harvard, came here for the skill set that he felt he needed. And to your point, he really doesn't wanna necessarily
be baking every day. He wants to build the bakery where he brings people in, you know, that's his business mind. So You know, we we have the luxury of offering, you know, diploma programs. So those are programs. That really focus on the hands on. So it could be someone who already has a degree, like, the the woman you you mentioned, And all they really want is more experience
with the hands on. Yeah. So they're they're here for, you know, for a period of time, and then they you know, get back out into the industry. We find that the younger crowd, particularly their parents are looking for their students,
to earn a degree. So if that's the path that they want to take, they can they can earn an associate's degree with us, which means they not only take the hands on classes, but they they take math, and they take tech writing, and they take history, or transfer those credits in. And then we have this really unique sort of cool relationship with a culinary school in brands called Du. It's a relatively new relationship, but it's an
articulation agreement. So someone who grabs an associate's degree with us and wants to pursue a bachelor's degree can go to to to to France, and they'll accept our entire program over there and they can keep education going and going and going. So it's It's... You know know, everybody, you know, has an opportunity to do something that's, you know, super cool for them. We... We... And here in Boulder, Roger, we also have...
What I call home cooked classes. Right? So, like, if you wanted to come in with your family and just spend, you know, 4 days with us, on what we call the Tour of France, you can do that. And that's 12 hours and you're out. Right? But Wow. You have a really good time, you know, cooking French food for 4 days. Right? So I we we just have to take care of everything for everybody. Right? Oh I... I'm just... I'm getting so excited about this. This is... This...
It's sounds so appealing. Which reminds me 1 of the opportunities because I had once. Was I got to spend a day in the kitchen at the Culinary Institute at the Grey. Okay? Beautiful pay kitchen. Yeah. Beautiful property. Yeah. I mean, I don't know how I got so lucky. I... I think I know. We actually were bringing some other ins. We had other people that we were bringing in, like, registered diet and others that that we were able to
do a cooperative program. So Yeah. And and I just thought we were trying to help people get in and have that experience and they all the team and we had, like, everybody was at 1 station with a chef. And then spread out across that large area. And and I... And they say, hey. You can come and do it too, Roger, So I kinda of like, you know, that it got a got a knife and didn't cut my finger off or anything, and and, you know... But it made you feel good. Right? It made you really
feel like you accomplished something. Got still makes me feel good. Nina, it makes me feel good right now. I think a... Man that was 1 of the best best afternoon of my life. It well he, you know, before we started recording, you, and I were talking a little bit about a common friend and for Na metz. And Yeah. You know, he's he... Was he deserves a lot of credit for, the landscape of culinary education today. You know? He had the foresight years and years and years and years ago to...
Attach a degree to culinary education brilliant. And you know what? I mean, I I've I met him and had him involved in some. Program, when I was the president of the American Lamb council. And way before it was fashionable, He was showing the program What should I say there the respect that goes beyond respect for the source of the product? Or the quality of the foods of the farming and ranch practices I mean, this is years before people were talking about farm to table. And
and that he was expressing that. And, Bet right now, You... Could go back, and you could talk to him about the lamb, and he would be able to tell you
the... Not only the age and where they came from to but the breed, he would be able to tell you that you know what that lamb was from, a, a white faced you, and a blackface face ram that's probably hampshire or suffolk, and it was probably Columbia and that it degrade at this, and it might have a little bit of feed at the end in a in a feeding program, and and he'd knew all about it at and he also had met many of the ranchers, and you could not... It wasn't just lamb.
He could take other things too. So I'm... I don't know why it took like, decades for people to catch on to burden in and some of the other vision. But but I I would think that that's that's a pretty widespread respect today. Wouldn't it and that don't you have an a lot of your students? Come kinda prepared with a recognition of why that's important. Yeah. Yeah. And you said the perfect word respect, respect for the craft? That we're helping people learn, and re respect for those who grow our
food. Right? And And I use that term in general, in in the general sense, right, grow our animals almost grow our food. And and I'd almost have to go all the way back to a goose to sc. If you go back a hundred years ago, that gentleman had the foresight and you can see his picture just above my head there. Augustus, the foresight to
to source locally. And Yeah, and among so many other things creating the Brigade system and you know, putting chefs into uniforms and and and giving them benefits and really, you know, focusing on what, you know, what was important to them. But you, you, Roger, I'm not sure, you know, that we talked about this yet, But the Sc Augustus School of Culinary Actually has a trademark on the term, farm table in the education space in.
Oh to help answer your question when students find us, they realize that... And and and it's not just a cliche. Right? When you go out to dinner, these days. Right? You open the menu or you use the Qr code or whatever. Right? There are certain things that you expect to see more than maybe we expected to see 30 years ago. Right? Yeah. It's important for us to know if that's salmon was line cut. It's important for us to know that those finger potatoes were from Eric Sk fault... Arm here and
boulder. It it really is really important for people to know that, and not every restaurant does that, But our obligation to our students is to at least make them aware that they have choices. They have choices here at the school. We don't always. I mean, it's seasonal. Right? We don't always have carrots from a local farm, but we sure try. And if their carrots aren't available from the local farm because our education here is about the technique, We might switch the ingredient.
Switch the ingredient to something that's local. Right? It doesn't have to be a carrot It could be a par. Could be an eggplant. It could be anything. Right? And then we'll apply the technique. But I just... I love the idea that we're trying to help students. To be more cognizant about where their food
comes from. Think about it. And if that helps them when they're at the grocery store, or it helps them when they get on the phone with their parents, and it it helps them when they go to their first job when they leave a sc, to make people aware that that that sustainability and local sourcing matter then we've done our job. And And I mean that from the bottom of my heart.
You know, I I really appreciate that. But it makes me pause a little bit and kinda wondering it's with chicken and the egg thing if I'm kind of mixing my metaphors here, because on the 1 hand, I can see the role of a school saying that, you know, this is important for, say, society. Or, I could say it's it's important for the local economy or it's important because of taste. And and and also, it's important because it's important already to customers.
So so somehow, you kinda have to touch on a little bit of all that don't you. I mean, and and so it's gonna the people that are gonna come to your restaurant. Are going to are gonna be able to tell the difference. 1 are gonna be able to feel the difference perhaps, and would appreciate that it's important enough for you to possibly mentioned it on the menu and be able to answer questions about the supply. A really, really good friend of the school.
And and someone who's become a dear friend of mine and my son, because we visited the farm together as a gentleman the name of Lee Jones. He goes by farmer Lee Jones, and his family, and I'm sure you know them, Roger. Yeah. His his family at you know, has a has a farm called the Chefs garden in Euro, Ohio. And. You know, we've been working with the family for several years now, and it really took on a new
sort of appearance during the pandemic. Right? Right and he was trying to figure out, how to get product to to the to the restaurants that we're posing, and that sort of thing. But, We... He says it perfectly. Every 6 weeks, we have a webinar with our online students. Just formerly, myself and how many hundreds of students wanna join in. Right? And we sit there. He sits there on the farm, with a with a beautiful bounty of seasonal product in front of them. You. And we've
got it down to an art. Right? We know we wanna talk about the history and why that particular farm is so special on the on the, you know, you know, the shores of lake Erie and all of that. But the 1 thing that I love about formerly, he loves 1 question, 1 question more than anything that he's ever asked, then that is when a chef calls and says, is what should I put on the menu? He loves that question. Because 1 he gets a little... He gets a little excited about it. Right?
Because his answer is easy, whatever's in season. That's his answer. Right? We have... You might think to yourself you know, we control the narrative here on ground. Right? Because we bring the product in. We put it in front of our students. We help them. Understand flavor profiles. They bite into the products, whether we're breaking down a whole hog or or a leg of lamb or flying fish, whatever it is or biting into a carrot. Online, we have to really evan. Right? We have to we have to
ask students for action. So we we we have a we have AA1 class in particular that I I jot it down for our chat today. And they have an assignment in their class where, we we focus specifically on seasonality. And all we ask them to do is to make a soup and a quick bread. So so by the time they get to this class they understand knife cuts, and they understand how to make a stock. So they understand the technique of how to put a soup together, but we ask them what we encourage them to do
is to go find some local ingredients. We are not... We don't prescribe, that their, miss min soup has to have. This this, this, this and this, what we what we encourage them to do is to find ingredients that are local that they can afford that they could put together and create a soup to using the technique that we encourage them. And and that has been particularly rewarding that this
it used to be... Sorry if I get 2 on my on my soap box here, but it used to be Roger 30 years ago, 40 years ago, that that if you wanted to know about culinary, the craft to culinary or baking, you had to go to culinary school because that's where knowledge was kept. That's where it was kept. Whether you liked it or not, there was no social media, There were few culinary books. It was all in the talk of those who stood before us, but that has changed. There's more education. Social media,
video... There's so much education everywhere everywhere around us, not just in culinary, in any field field of study. All we ask are instructors to do today, and it's a tough job It's a rewarding job. It's a wonderful job to be an instructor to be a teacher. Right? What we ask them to do today might even be tougher than it was 30 years ago, we asked them to be facilitator of knowledge. Flip the classroom, ask your students send your students a video, send your students
an article, send your students something. And then when you come together, ask your students what they think. Stop lecturing at them, talk with them. It's not easy for everyone, But that's that's that's the approach that we try. And and, you know, you know, so far so good. Well, and and you know, I'm thinking back at Farmer lee Jones. Yeah. Yeah. Be think about. Yeah. Well, that's true. And the for people that... He's been on... He's been on farm table talk. I don't like him a lot.
Oh, yes. That's great. So you're get out there. I gotta take a picture and send it to him later. I'm gonna take a picture of us, and oh, 0, I'll send it to him. Yeah. Yeah. We talk weekly. We talk, do. Yeah. You know Yeah. So... And when when you're out there, Does he... Was is he wearing the bib overalls with a white shirt and the the... He's got 13. He's got 13 outfits and they're all the same. We think about it He and his brother, Bob. It's such a... It's such a wonderful
relationship. Bob's. Spends most of his time, you know, on the business on the on the on the research, the lab, and and Washington Dc and that sort of thing interacting with American Farm bureau and all of that. And and farmer is you know, you you probably saw an Instagram, Thomas Keller celebrated his t anniversary in Napa last week. Right? Well, guess what? Formerly was at the top of the invite list because he knows everyone there. He has dedicated his life and his family's work to providing
what chefs want. That's what he should've have called is. This fits that he he creates what chefs want. If they want a Zucchini, the size of your pink Pink, that's what he's gonna grow. And and it's it's pretty special. It's pretty do you know and and another...
Group like that. That... I know you... Did you know John and Su Jam that had lamb back in Pennsylvania, but they also had that relationship with chefs and they're good friends and they they've recently retired from having the processing plant, and I think they're gonna start getting some more sheep again. But but I... The thing that really struck in my mind from what like 5, 6 minutes ago or so when we started you started mentioning farmer Lee Jones. Was the important question that he said.
That because it strikes me that when you were going the list, of what's required for people that are in this profession, the chefs in the culinary traditions and so forth. You could have added humility, which is not what normally gets in the lineup of being a typical chef personality. But it but the humility of being able to meet, I don't have all the answers. And to be able to go to the farmer and say, what I put on the menu or what should I be looking for
right now? Because the farmer knows what's growing well and what's getting tremendous flavors right now? I that's a really important point, Kirk. Yeah. I I was... And I'm sure you're familiar with... But Dan Barber chef bob and in, you, New York area there blue Blue Hill, And III was there a years ago, just to experience the regenerative
nature of what he's created there. Right? Mh. And it was really interesting because he was talking to us about the lamb, and he was talking about where the lambs were grazing. And in his mind, he knew that certain times of the year that his customers would appreciate a certain sort of flavor profile. Yep. So he had lavender
over on this hill. Right? And and he would ensure that the lamb passed through that area, and then that lavender scented lamb would be accompanied by a specific wine and a in a specific, you know, side dish, and then he had other you know, examples of that. And and until used... And I I was there with my wife, and, I mean, it almost becomes emotional, like, Sure. Yeah oh my God. We're so thoughtful.
Right? And so respectful of the animal that you are you know, you're you're respecting how they live Yeah. Before you turn that into a product for your customers. And and it it's it stayed with me. And Dan Barber was boulder or not that long ago. At at at the boulder library, which is
a sanctuary on Pearl Street. Right? Sure. Just talking about what was his recent book at that time and you know, the, you know, people were crying in the in the audience because of how much respect he has, you for the way they raise their animals, and what they feed them. Right? And Yeah. What your experience is, you know, and he's blessed to be able to do something like, that. Right? Family farm But he was getting he was getting his lamb from John and Su in in Pennsylvania. Isn't that
incredible about I... And they they introduced me to him, and we we've spoken and we're still trying to get a time scheduled for Dan Barber to be to be a guest. On the show, oh my gosh. That's would be amazing. That be alright. I've been to the restaurant of Into Blue Hill before and Had a wonderful meal. But I doesn't... But the stories. I mean, you know, from his books and and so forth, when you see it, when you see somebody
that is engaged to that level? And has that appreciation for for nature and kinda going with, you know, what's seasonal and what's, you know, the best place to look for this product and and and for that product. So Like I know it like, right now out here in Sacramento. I'm buying a lot of stone fruit. I mean, you know, the... I just had I switch my whole breakfast idea so that I can, have some of these wonderful peaches. There's a place called, twin peaks, and there's some, some other orchard
around here that they just unbelievably good. And It won't it won't be much longer before the pears are equal in and enjoy it while you can. And isn't it funny that different play? I spend some time. In Oregon. That's where I went to college. And, you know, there's specific places in the country. In you know, your watermelon had to come from Eastern Oregon. It's just, you know, your your peaches... III love, you know, it's that time
of the year. Right? And Colorado, there's only 1 place to get peaches and that is in Pal. Right? Yeah. Just you know, outside of grand junction there. And and you, you know, the other thing, Roger, if I could, I wanted to just mention you know, you talk about farm the table and you talk about respect for the farmer and those who grow our food and those who harvest our food. We, We have the luxury on both our Austin and Boulder campus of allowing students and in 1 of their
final... Classes, which is call farm the table ironically, that visiting the farms is part of the curriculum. Right? So in their last block, which is 6 weeks long. They... You know, they take 5 or 6 visits to the farm. But but the farmer drives that narrative, Right? So because Because this curriculum goes all year round, we will be visiting farms in January and in February. Not just July, August September. Right? So there are an amazing amount of things, that happen on farms as you know Yep.
All year round. And so that gives our students an opportunity to help playing a field, help, you know, build a building or or not just harvesting beautiful crops, listening to a farmer story of what they're working on. Eric Sc, is a local farmer here, He and his wife Jill, have been farming over 400 acres for years. They also have a few restaurants on fourteenth or fifteenth and pearl. Right? So so
everyone knows black cat. Right? Mh years ago, not that many years ago, but a handful of years ago, Eric was our graduation speaker, and we we have beautiful graduation ceremonies on the campus of Colorado University. Well in a in a beautiful, beautiful auditor called Mack. So really, you know, it's an emotional place. So Eric is the Is the speaker this Sunday morning. He text me says, I, sorry I'm running late. He finally gets there. He's got boots on. And they're filthy.
And he he leans over and he whispers to me on stage, sorry the pigs got out this morning, And benny leans over to me again and says, what do you want me to talk about? And I said talk about that. And he did. And he did. Right? So farmer lee's been a a speaker at our graduation, and, you know, he didn't need a podium because he almost immediately moved that podium aside. Got right in front of the the the students just talking about his life. It's so we'll talking about lives. Let's talk
about Yours for a minute. I mean, we're talking about all these other people on the journey. I mean, how did you get enthused and find yourself where you are today and, and a chef. And then in a program like you you have right now where you're influencing 6000 and others a year that are coming up a and and have that vision. So at 1 point in time, you got You got the vision. You got to say, oh, okay. I'm going this way. Tell us about that journey for yourself and how you
ended up doing what you're doing today? Well, it's it's so kind of you, Roger. I appreciate the opportunity to share. I'm... You know, I'm proud of, you know, my family. And so I'm I'm I'm a... Fourth generation, cook as my dad always keeps me humble, and reminds me. You're a cook for life. Other people call you a chef. You don't
have to call yourself a chef. So my father, my my mother and father both come from Germany, my mother from the northern part, my father from the the far southern east east, part, Bo. He's bo. Mh. And that area of the world kinda, you know, 1 decade, it's France, the next decade it's Germany, so it goes, back and forth. But after the war, war war 2, you, you know, his his his father, my grandfather was killed at stalin G German soldier, And, you, you know, they were forced out of their home.
And you know, I didn't know this story until years later. Right? My dad's pretty humble. He's still alive 88. And you know, a, like, a lot of people they were displaced from their homes and 5 you know, a farm farming family took my my father and his 3 siblings and his widowed mother at 30 in, and And he's always spoke very enduring of how well he was treated by this farming community that was kind of
you know, new to him. And as is typical in Europe, my father as soon he was of age started what's called a journey ship, So he worked for 6 years and a variety of bakeries around the country, and then completed a 3 year apprenticeship, which is a little bit more of a formality. And then in 19 58, he, earned what's called the Mice brief, which is his master shelf level.
In Du Do Germany. And in Germany at the time and still today, you can work in a bakery without being a mis, but you can't own a bakery without being a Mae. And his dream was to come to America, and that's exactly what he did in 19 60, landed in Chicago and went to work for Lu bakery, which is still there in Chicago today, landmark with a bunch of other European you know, pastry chefs and bakers, and I came along in 62, and
know, grew up there in Chicago. In the seventies, we moved to Colorado to the Western slope of Colorado, a Gun in Crest butte area and, you My parents are still in that area. We got into the hotel restaurant business, and I did everything I could, Roger to not get into this business. I thought I was gonna be playing center field for the Chicago Cubs. I had no doubt in my mind
that that's what I was gonna do. And, center my dad, I I went to the University of Oregon because we had relatives up there. And, as... I couldn't get a job to save my life. Sup... My dad sent me to culinary school after that. There was a small culinary school in Portland, Oregon and run by a bunch of European chefs and And that's where I found myself. Roger. That's that's where I found. I fought it, but the but the Dna was flowing through me. I did not
kinda fought the pastry side of things. I like the I like, the creative side of things. So I I pursued that, and I know, and I did my my country club, chef Stint in the Hilton hotel and Western hotel. And and you you know, came back and ran the family business as well. And years later, III had the opportunity to to go back to Portland and teach. And I thought how hard can that be? Go there and teach people how to cook. Right? But It was the most fulfilling and hardest
job that I've ever had. And, you know, and I had some luck. Right? I met, you know, Jack Larson, who's the, the founder of, And back then he was the the person that brought Cord Blue to America, and I had the opportunity, to start managing that relationship. And and here I am. You know, you you said earlier too I I remember what the question was, but, you know, how do you find yourself here?
I I have to throw I have to throw a bone to the great state of Colorado and the great creditor that that a accredited... Our school asset out of Washington Dc. I gotta go back to 20 14 and you know, crazy things were going on in the world and, you know, cost of education was going through the ceiling and and, you know, we all got together and realized that, there must be a way that we can
take some of the food... The the cost out of bringing students to culinary school, traveling across the country, We didn't have online at that time. And, you know, III went on a site visit with our creditor to another school to just help them out. With a, a self study. And I and I looked at the person I was traveling with, and He said, hey were thinking about taking culinary school online. What do you think? He said I think it's incredible. What can we do to help?
2 years later, we launched we launched to Sc, programs online and gave access to countless people who wouldn't be able to pursue culinary education because they were restricted by their, you know, their con. So it's you know, I'm I'm I'm, you know, Roger, I did... It it's it's...
When I when I think about how influenced I, was by my father, and his just attention to detail and his, you know, his love for the craft, you know, here we are in Gun in Colorado outside of Gun in Colorado, you know, a farming community, resort community. They'd never seen... Venus sc or black forest towards or apple str and and he eased into it, and we, you know, had a beautiful run in that community with just introducing different types of food to people who had never had access to
the... You know, who loved our food the most were were veterans. Veterans that had spent time in Europe, eating European food, you know, braised items, pork roast, Gu wash, things like that. They're the ones that you know, got emotional about coming to eat with us. But anyway, I can go on forever, but that's that's a little bit about how I I landed here at ed, and
glad I did. Well, I'm glad you did too, and I'm glad you've landed them farm the table talk But now let's talk about how their people could land there as well. So I... If they've been paying attention to us, they can now pronounce es Sc. All twice 2 for 2. You know. And I know. And I was just Why not go for it. And but I... But... Spelling it. People aren't gonna be sure How many guess is and f that you have to
have. So why didn't you tell people how they can get more information and people just want to know what you're doing or maybe somebody wants to get involved in the in the in the program themselves, How do they how do they find you. How does that happen? Yeah. That's... I I appreciate that very, very much. I did wanna mention real quick if I could because. He's... Become a dear dear friend of mine, but Augustus I mentioned earlier, but his great grandson on Michelle
Is still with us. He's 80 years old, he lives in the south of France, He runs a museum in the South of France, which was a goose Childhood home. And in in a in a month or 2, I'll take a handful of people to the South of France to Es employees, to visit the the museum. And he sits on our board and I I just always like to, he was the number 1 the number 100 that I had or earlier in the year. So is is an amazing amazing human being. But you can find us at a sc dot EDU. That's ESC0FFIER.
You said it beautifully. It's sc dot EDU. That's our website. The name of our podcast is the ultimate dish. You'll find that on the on the on the website as well. We we bring new students into our programs, both on ground and online. Every 6 weeks all year long. We have programs in culinary arts, pastry arts, plant based cuisine, holistic, nutrition and wellness, entrepreneurship, hospitality, restaurant management.
So there's a little bit of something for everyone, And you know, it's a it's a it's a fun place to be. We're on Instagram as well. So we're we're we're on everything social media. So Not hard to find a coffee. Well, I'll tell you what. I have a feeling that there's some... Somebody listening to this right now. It's gonna try to find you. We we end up having a a the a good audience both around the country and some around the world, mostly as you might guess in English,
speaking countries. Yeah. But but also, I'm glad I discovered your podcast as well. I've have to listened to your conversation with Ferdinand met speaking and brought some memories and and to next all podcast. Congratulations. Oh, thank you so much. This has been so enjoyable, just a easy conversation, and I'm so glad that we we met, and maybe we can figure out a way to get you on to our podcast. That'd be a fun chat as well, I'll be happy
to do that. And and actually, I wouldn't rule out going to meet with you in the south of France, but we'll have to negotiate that. I figured you might say that. Yeah. And Hey, Listen. This has been has been great, and I appreciate it. So we'll come back. We'll do this again. Thanks for being on Farm to table talk. Thank you so much, Roger. Take care. You've been listening to farm to table talk with your host, Roger Watson.