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Cooks and Stories: BiBayti

PRESENTED ON OCT 21, 2015
IN BEIRUT @ VOL 23

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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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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De Soepfabriek

BY RALPH GEERTS
@ VOL 7 ON OCT 01, 2013

Chef Ralph Geerts is on a mission to educate youngsters about fresh and healthy food. Organizing workshops in cooking home made soup is his way to go.

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The United Nations of Food

BY CHARLES BIBILOS
@ VOL 7 ON DEC 04, 2015

Hear Charles Bibilos, writer of the United Nations of Food blog, talk about his quest to eat food from every country in the world (160 countries), without ever leaving New York City. Yum!

Help Charles finish his quest! Help him eat: East Timor, North Korea, Papua New Guinea, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates, Nicaragua, Costa Rica, Botswana, Burundi, Central African Republic, Djibouti, The Gambia, Kenya, Mauritania, Mauritius, Namibia, Republic of the Congo (Congo-Brazzaville), Rwanda, Swaziland, Togo, Uganda, Zambia, Zimbabwe

If you can help, or want to go out to eat with Charles, email him at unitednationsoffood@gmail.com

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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. 

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Fra Grums til Gourmet

BY LASSE MELGAARD
@ VOL 34 ON SEP 13, 2017

The group "Fra Grums til Gourmet" (Eng: "From used coffee grounds to gourmet") focuses on collecting used coffee grounds from Aarhus' many restaurants and using it to grow mushrooms. Lasse Melgaard walks the audience through the process and the ideas behind it, and how it unlocks the unused potential of used coffee grounds.

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Being a better person by cooking

BY GIULIO STURLA
@ VOL 38 ON NOV 08, 2018

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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Dish Pit to Restaurant Owner: A Chef Story

BY JAMES GALBRAITH
@ VOL 16 ON MAR 28, 2019

James Galbraith is a local chef who has been cooking in St. Joseph and Benton Harbor for 15 years. He lives (and cooks) in the Arts District with his little girl Ava, and their dog Roxy. James is one half of the sibling-duo behind the New American restaurant Houndstooth coming to the BHAD.

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Food for Thought - The Life of a Culinarian

BY THOMAS JOHNSON
@ VOL 39 ON APR 25, 2019

Chef Thomas Johnson has been in the culinary arts field for over 40 years and is a United States Naval veteran.  He is currently the Instructor/Director of a West Dayton-based culinary arts program, Dayton Cooks which provides skill development to students for employment opportunities.  Chef Thomas describes his career as a chef and how food and cooking has given him the opportunity to give back to the community and help others grown as individuals.