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PechaKucha Presentation

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Giulio Sturla

Chef, Roots Restaurant in Lyttelton

Being a better person by cooking

PRESENTED ON NOV 08, 2018
IN CHRISTCHURCH @ VOL 38

Giulio Sturla, the chef-owner of Roots Restaurant, was born in Chile and raised in Ecuador. His passion has been cooking and eating good food since he was a young boy; he has traveled extensively and worked in many different countries such as the world-renowned restaurant Mugaritz in Spain before coming to New Zealand. Giulio and his wife Christy opened Roots Restaurant in Lyttelton late 2012. Roots was created with a belief that a restaurant can start up from passion, commitment, and determination. The main emphasis is the quality of ingredients, the stories behind the food and presenting the true flavours with an innovative approach. Roots Restaurant has received numerous accolades and awards as Restaurant of the year 2015, Chef of the year 2018 and has sustained a three-hat status since 2016. Giulio is also the founder of Eat New Zealand, a movement dedicated to the promotion of New Zealand food nationally and internationally.

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Cooking Parties and Workshops

BY JULIA BONDARCHUK
@ VOL 20 ON MAR 22, 2012

Julia Bondarchuk is the owner of the cookery club and shop Edoque, and in her presentation she talks about her cooking parties and workshops, where cooking turns to a game, using culinary construction sets. The master classes and workshops have the goal of inspiring people to cook and to save time when doing so. (in Russian)

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A Better Contrast: 8 Cakes and 1 Candle

BY VICTORIA VELICHKO
@ VOL 6 ON DEC 01, 2011

In this presentation we learn how to engage children in the process of cooking, and the presenter, Victoria Velichko, also shares some thoughts on why she chooses not to buy certain products at the store, but instead straight from the farm. (in Ukrainian)

 
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Cooking like a Wok Star

BY ELEANOR HOH
@ VOL 21 ON MAR 15, 2013

Eleanor Hoh shares how she learned wok cooking from her mother and adapted it to a western kitchen. She showcases her Wok Star Kit designed to help people be successful by providing the right tools and techniques, heat source and good ingredients.  Eleanor insists when cooking is a creative and fun process, it eliminates the chore of “what’s for dinner?” and shortens the cooking and cleanup time, so anyone can become a Wok Star! 

 

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Only in New Westminster

BY TODD BRIGHT
@ VOL 2 ON APR 26, 2013

Professional Chef Todd Bright recounts some of his favorite experiences cooking in the lower mainland area. With sustainability initiatives, cooking competitions, and other community events, the area has become one of Bright's favorite places. 

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Food Is the Gift

BY NEAL SWIDLER
@ VOL 11 ON FEB 06, 2014

New Orleans Chef Neal Swidler of Juan's Flying Burrito and Lucky Rooster opens the doors and welcomes us into his "home," while sharing with us the gift of food, people, and comfortable atmosphere that his restauraunts encompass. Neal believes that home isn't a place -- it's a flavor. 

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Why Reading Makes You A Better Person

BY ANDREA CECCHETTO
@ VOL 4 ON SEP 26, 2014

Liz Myers & Andrea Cecchetto describe the benefits that reading fiction has on one's personal development. The simple luxury of reading a book can help you become a better person through the understanding of language and emotions. Reading fiction has been proven to improve social, memory, and language skills. 

"Presentation of the Day" on November 3, 2014.

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Salvo Patria

BY ALEJANDRO GUTIÉRREZ
@ VOL 12 ON APR 16, 2015

Meet Alejandro Gutiérrez, one of the leading chefs in contemporary Colombian Cuisine, presenting his on-going project, Salvo Patria.

http://www.salvopatria.com/

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Cooks and Stories: BiBayti

BY JEAN FARES
@ VOL 23 ON OCT 21, 2015

How do you reconcile love for food with the art of hosting? With BiBayti, amateur and professional chefs get the opportunity to cook for your and your guests in your very own kitchen. 

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Uncomplicated

BY CLAIRE TANSEY
@ VOL 12 ON SEP 30, 2016

Claire Tansey is a chef, teacher and food expert. She has over 20 years experience in restaurants, education and media, notably as Food Director at Chatelaine and on Cityline. She thinks life is complicated; cooking shouldn't be.