"In many ways, I believe my passion for all things culinary and pastry is part of my genetic makeup," he says. "My father, born and trained in Germany, is a German Master Chef, and for years, my parents owned and operated a very successful bakery in downtown Chicago. My parents raised me in their kitchen, literally! " Aside from assisting his pastry chef parents, Bachmann also recalls spending several summers in Northern Germany working with his uncle, who was also a chef. "Whether it was cleaning the sheet pans in my father's bakery or having him show me how to make perfect marzipan roses, the passion, creativity, and flavors have always sparked my interest, captivated my thoughts and inspired my dreams," Bachmann says, describing his deep-seeded love of the Culinary Arts.

So how did he sift through all the possible  

cooking careers

Following his father's advice, Bachmann earned his bachelor's degree in international studies at the University of Oregon (Eugene, OR), and then went on to pursue a career in cooking at Western Culinary Institute (Portland, OR). "Western Culinary Institute, the beauty of the Pacific Northwest, its abundance of fresh local ingredients, wholesome traditions, colors, textures and flavors have all played a significant role in defining who I am as a chef," says Bachmann. "Though my additional years of cooking in the mountains of Colorado have influenced my style of cuisine, I will be forever respectful of the culture of Northwest Cuisine."

His time spent "cooking in the mountains of Colorado" was actually quite lucrative -- the restaurant he owned and operated there won several "Restaurant of the Year" awards. Bachmann believes the training he received from people like his father and renowned Chef Xavier Bauser had a huge impact on his personal success, and he feels compelled to impart what he's learned onto the next generation of chefs and Hospitality entrepreneurs.

This desire to share his culinary wisdom and skills with students pursuing a career in cooking is what motivated Bachmann to become an instructor at the Western Culinary Institute in 1995. "I believe my interest in teaching was something I developed at a very young age," he says. "I've always openly shared my knowledge with others, so it was a natural transition for me to start teaching."

Currently, Bachmann is using his culinary talents as vice president of education at Le Cordon Bleu Schools North America. His over 20 years of experience in the culinary industry contributes to the excellent quality of education and training his students receive. "A percentage of Le Cordon Bleu Schools North America's students are pursuing cooking careers, and many are career changers, but most are high school graduates," he says. And all of them must possess certain characteristics in order to be successful in their cooking careers.

"Sound judgment, skill development, dedication, passion, and pride come immediately to mind," says Bachmann. "Chefs and managers must be able to prepare a wide variety of nutritional and appealing cuisines, and be willing and able to train and supervise a safe and efficient kitchen brigade."

Thanks to the large number of career schools focused on helping aspiring chefs to achieve a successful career in cooking, cooking careers have become a lot easier to attain. "Today's students and apprentices have more opportunities to develop into professionals than ever before," encourages Bachmann. "My sincere advice to young culinarians is to always remain focused on your dreams and don't be discouraged by small bumps in the road. Becoming a chef or culinary professional is hard, but extremely rewarding."

So if a career in cooking is something you dream about, or if cooking careers are on your list of future possibilities, then take Chef Bachmann's word for it. "A culinary education is a graduate's passport to the world."

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