Bruno Jost talks about the organic desserts manufactured for a century by his family in the same premises. He focuses on the permanent creativity, the culture of difference and meanwhile the market adaptation. A very pleasant and delicious history where past and future come together in a superb presentation! (in French)
VIEW SIMILAR PRESENTATIONS
Distributing Organic Vegetables
BY TROELS KNUDSEN
@ VOL 14
ON SEP 20, 2013
During the day Troels Knudsen studies politics and administration at Aalborg University. As a volunteer he is one of the main forces of Aalborg Fødevareselskab where they distribute local organic vegetables. (In Danish)
Jazz Desserts: Culture and Creativity
BY TALITA SETYADI
@ VOL 18
ON JUN 24, 2014
Talita Setyadi graduated as Bachelor of Music from the University of Auckland, but then she realized that she was more interested in the culinary world. Talita took a drastic step to learn the world of cuisine and patisserie at Le Cordon Bleu, Paris where she managed to be one of the best graduates. Her blog, talitaskitchen.com, has been praised and also featured in Spanish's haute pattiserie magazine 'So Good' among other best pastry chefs in the world.
Through her presentation, she's combining the creative process on both of her passion; music and desserts, and how she gets the best of both worlds.
Ignorance is Bliss, or Straight from the Beaver's Anus
BY COLIN BLAKE
@ VOL 15
ON APR 14, 2015
As the creative director of a beverage development company, Colin Blake explores what labels such as "All Natural" really mean, and how things like bugs are "all natural" and very much are used to flavor the foods we eat.
BY TRUSHA GOVENDER
@ VOL 11
ON JUN 12, 2014
Organic farmer Rob Simmons belives that organic can feed the world, not the economic system, and the small scale organic farming is the way to go. Human scale system is more efficient than a big mechanised scale farm in many ways and very rewarding.
Our food source - local or industrial
BY AARON BROCKEN
@ VOL 12
ON MAY 20, 2015
We are what we eat...
In our business we work with local farmers from the Hawkesbury area and if possible, with local organic fruit and vegetables. The products are sourced locally and are fair trade.
We use as less package as we can, so we reuse everything, we don’t buy anything that is made outside of Australia and we recycle as much as we can, so that the product we deliver to you has low environmental impact, low food miles and a lot of character!
Aaron was born on an organic blueberry farm that we still get produce from on occasion. He spent a big part of his youth being dragged to the Richmond community garden (Earthcare) and around NSW with his dad certifying Organic farms. As soon as he was 18 he hit the road for 7 years and visited over 60 countries on 4 different continents. He is now back and dedicated to providing a framework for a local food system to work.
From Passion to Career
BY BEVERLEY MATTHEWS
@ VOL 1
ON MAY 31, 2018
Bev Matthews invites us to look at her journey in turning her passion for food into a life changing career. From a career in marketing Bev is now owner and director of Perfect Day Caterers.
From many years of hosting dinner parties, BBQs and larger parties for friends and family, Bev realised she had a natural flair and passion for hosting special events. Being a self confessed foodie, she wanted food to not only be part of her social life but also her working life. Shortly after getting married in 2016, Perfect Day was born.
Beverley invites us to look at her journey, from simply having a day job, to working her dream job.