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Presenter bw steve mchugh

Steve McHugh

Chef/Owner, Cured in San Antonio

Great Service: A Recipe for a Life Well Lived

PRESENTED ON DEC 01, 2015
IN SAN ANTONIO @ VOL 20
Steve McHugh is a renowned chef and restaurateur who shares his passion for great service through the people who have been most influential to him. His parents taught him to serve others because it brings happiness. Chef John Besh helped him develop a palette able to detect nuanced flavors many of us can only dream of tasting. And while he was beating cancer, his oncology team showed him even a hospital can create an inviting environment for guests. Most people can forgive a mistake; people just want to see you try.
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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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Culinary School

BY RICHARD WILLIAMS
@ VOL 15 ON APR 14, 2015

Richard describes his experience in culinary school. He talks about the good and bad reasons people attend, and what to expect when you graduate.

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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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From Siberia to Texas: Uncovering My Family’s Immigration Story One Recipe at a Time

BY MARY KALTENBERG
@ VOL 33 ON MAY 22, 2017

Mary Kaltenberg best introduces her story herself:

"It started during a blizzard storm the first week I arrived back in the United States early 2016. As an activity for my mom and I during this cold snowy day, we gathered recipes and started compiling them into a cohesive cookbook. I asked questions about the origination of the recipe and through each recipe lived a different story. Translating and transcribing developed into a documentation of our family history, rich of funny, suspenseful and adventurous stories. One recipe at a time I uncovered the story of my Jewish, Russian, Polish family - how they became a family, survived in Siberia, were deported and stripped of citizenship and the humor of eventually adapting to American culture."

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A Life of Service

BY ROB FRASER
@ VOL 11 ON NOV 07, 2017

Rob Fraser has spent his life creating art and serving communities accross the country. His time in Ellensburg reflects this desire to create inclusivity and beauty.

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The climate diet

BY RUBEN HAZELZET
@ VOL 48 ON MAY 08, 2018

The Climate Diet is a global sustainable food initiative. They create accessible recipes that battle the effects of climate change. How? By collaborating with Master Chefs around the world that inspire a climate diet.

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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.

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TRES PECES RESTAURANT

BY FRANCISCO ISLA
@ VOL 2 ON MAY 30, 2019

Paula Baez nos presenta su emprendimiento, Tres peces. Es un restaurant ubicado en Valparaíso, el cual ofrece comidas del mar de caracter gourmet, mariscos y platos típicos de la zona costera.