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Aram Reed

Chef in Chicago

From the Kitchen to the World

PRESENTED ON MAR 14, 2013
@ MARCH TABLE TALKS

Chef Aram Reed is a personal chef and the chef at Table XI. In his Table Talk he takes us on a cullinary exploration, and reveals his inventive perspective both inside and out of the kitchen.

This presentation was recorded at March's Table Talks, a "Powered by PechaKucha" event series hosted by Table XI in Chicago. View more Table Talks presentations on the Table XI Channel.

"Presentation of the Day" on March 26, 2013.

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Crossover Innovation

BY STEVE CHRISTOPHER
@ MARCH TABLE TALKS ON MAR 14, 2013

MINIMAL is a Chicago-based studio creating iconic, disruptive, brand-building products and experiences that connect emotionally with users. We are a top collective of multi-disciplinary talent consistently delivering new products and brands that translate into sustainable market successes regardless of category or industry.

From brand-defining icons and game-changing new product ecosystems for companies like Xbox, Microsoft, Google, Dell, Nike, Coalesse and Apple, to exploring uncharted territory on riskier ventures with start-ups and entrepreneurs, our award-winning work spans a diverse range of industries from technology, medical and consumer products to lifestyle, furniture and environments.

This presentation was recorded at March's Table Talks, a "Powered by PechaKucha" event series hosted by Table XI in Chicago. View more Table Talks presentations on the Table XI Channel.

"Presentation of the Day" on June 1, 2013.

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Indonesian Food Channel

BY HARYO PRAMOE
@ VOL 18 ON JUN 24, 2014

Haryo Pramoe has over thirteen years of experience in the world of culinary and kitchen management industry. Unsatisfied with the visual quality of cooking programs on television, he decided to create Indonesian Food Channel (IFC), using YouTube as platform. IFC delivers the best food visual supported by professionals (cameramen, chefs, food stylists, directors) with similar passion on cuisine and culinary art. Chef Haryo believes that through IFC he can promote Indonesian cuisine and tourism more effectively as well educating the young generation to be proud of their cultural heritage. (in Indonesian)

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Innovation Meets Craft in Brooke Smith's Kitchen

BY BROOKE SMITH
@ VOL 21 ON FEB 23, 2016

Chef Brooke Smith talks about her culinary education as a stagiaire and the world of cured meats, experimentation and mentorship in San Antonio’s restaurant industry.

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At the Intersection of Cuisine and Culture

BY HIEN NGO
@ VOL 8 ON JUL 09, 2016

Hien Ngo shares on his restaurant venture. You have probably never wondered how a restaurant set up by an amateur restauranteur, once a trained biochemist then a salesman (who was born and raised in Saigon, grew up in Sacramento, CA and left America from Boston, MA) would turn out. Here is what Hien Ngo said: "I'm a wanderer who has a passion for food especially Vietnamese food, so why not making something fun out of food while I'm here in Vietnam, why not adding another interpretation about Vietnamese food to the table." So let's find out what has he done.

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La Cuisine Comme Vecteur de Lien Social

BY JOHANNA PESTOUR
@ VOL 29 ON DEC 06, 2016

Johanna Pestour, co-founder of Mamie Food, emphasises the kitchen as a culinary and a social space. With grannies and grandpas cooking their best recipes, authentic dishes are shared between generations to preserve culinary treats and battle loneliness among elderly people. 

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The Kitchen Table

BY RAQUEL RIVERA-PABLO
@ VOL 1 ON MAY 09, 2018

Raquel Pablo-Rivera is a chef instructor and small business owner who provides cooking instruction in Bridgeport.  She describes how she promotes healthy food and the preparation of delicious meals that are cost effective and require little ingredients or equipment.  She provides services to local lighthouse programs, farmers markets, senior centers and food pantries and this passion comes through in her story of how food connects people of all ages, regardless of income, race, or education level 

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Innovation to fix the Innovation

BY GIL SHAW
@ VOL 6 ON OCT 30, 2018

Fork Farms (Gil Shaw) believes that growing your own food promotes healthy eating habits and a close connection to the living world around us. Children, particularly in urban areas, often don’t have the space or time to learn to grow food outdoors. Our grow machine, placed in schools, gives children the opportunity to learn about agriculture, and at the same time, the machines provide nutritious food to encourage healthy eating habits that pay a lifetime of benefits 

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From Table to Farm

BY ELEANOR CHOW WATERFALL
@ VOL 47 ON NOV 29, 2018

Eleanor Chow Waterfall will be speaking about her upbringing and living in a small farming community. There will be a brief glimpse into her work as a pastry chef and about opening a business then a bit about how starting a family and working in the food industry has brought her back to the farm she grew up on.

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At Table: Finding Family Through Photography

BY GLENNA JENNINGS
@ VOL 38 ON FEB 07, 2019

Glenna Jennings is an artist, photographer and educator from San Diego, CA. She is also an assistant professor at the University of Dayton. She teaches courses in photography and art and social practice, with an emphasis on food justice and social equity. Jennings presented her images of folks eating and drinking around the world from her series At Table. These photographs have, in a sense, become the record of a stand-in, extended family scattered around the globe.