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Shefah Szetu

in Bergen

Hallaisen - a Bergen ice cream story in the making

PRESENTED ON MAR 10, 2017
IN BERGEN @ VOL 8

Shefah Szetu's story thus far on how we came to open an ice cream parlour in rainy Bergen and our desire to make this city a little warmer and more open to new flavours and experiences.

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A Saga of Fire and Ice

BY POLLY SCOTLAND
@ VOL 25 ON JUN 23, 2015

Polly Scotland's presentation is about her travels to Iceland—a magical place that goes beyond fire and ice.

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The Case of the Disappearing Caramel

BY TYLER MALEK
IN PORTLAND OR

Fixedness and change. Though opposite, one often brings about the other. Portland based Ice Cream maker Tyler Malek muses on an instance of trial and error in his business and explains what it has taught him.

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The Ice Cream Test

BY DAN REED
@ VOL 1 ON OCT 03, 2014

Speaker Dan Reed discusses new urbanism and walkability of an area based on the ice cream test.

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Ice Cream and Placemaking

BY DAN REED
@ VOL 4 ON JUL 10, 2015

Dan Reed shares how ice cream and ice cream shops create place in communities throughout the country.

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Ninao's Ice Cream in Tainan

BY 李豫YU LI
@ VOL 28 ON MAR 26, 2016

A former furniture salesman, ice cream vendor Li Yu learned how to appreciate the beautiful things in life while selling furniture. Similarly, he hopes his patrons enjoy consuming his ice-cream. To that end, he enrolled in Carpigiani Gelato University, an Italian university dedicated to ice cream, to master the skills required to produce quality ice creams that will bring joy to everyone.

李豫由從事家具業務跨行到販賣冰淇淋,因為買賣家具而學習到如何欣賞美的事物,期望消費者都能從品嚐冰淇淋當中有美好的記憶,他也期盼看到每個人的笑容,並為了學習製作優質的冰淇淋,遠赴義大利冰淇淋大學學習。

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Ingrediente secreto

BY ANTONIO MANDRALIS
@ VOL 3 ON SEP 22, 2016

Los sabores, los olores y los recuerdos hacen parte de la receta secreta para convertir un helado en patrimonio de todos los barranquilleros. Antonio Mandralis  es Gerente general de la heladería americana y nos contará los secretos del helado más barranquillero del mundo.

Flavors, smells and memories are part of the secret recipe to make an ice cream become patrimony of all the barranquilla's city neighbors.  Antonio Mandralis is general manager of the "Americana" ice cream shop and he will tell us the secrets of the world's most "barranquillero" ice cream.

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We All Scream For Ice Cream

BY KITTY LAM
@ VOL 17 ON NOV 09, 2017

The audience loved Kitty Lam at Vol.17 of the London Series and not just because she provided ice cream cones for all 120 attendees!

She showcased her current project the Ice Cream Empire, a book of stories about the great British ice cream industry. A scoop on the ice cream men & women of Britain, with specially commissioned photography & rare archival images that takes the reader on a sweet nostalgic journey through time.

Hashtag: 
#ICE_Book

Instagram: 
@icecreamempire

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The Art of Gelato

BY CARLY DE BARTOLO
@ VOL 23 ON FEB 26, 2019

Carly De Bartolo studied the art of making gelato in Bologna and are committed to raising the bar in quality and flavour combinations. Chicho Gelato collaborate with local producers and use WA ingredients. Chicho make their own flavours from scratch free from artificial colours/flavours and preservatives.

They began their venture with authentic gelato carts and are on the verge of opening Perth's first legitimate gelateria in the heart of Northbridge.

The name Chicho comes from the Italian term of endearment ‘Ciccio’, a nickname given to cheeky Italian children. The saying is said with a twist of the cheek.

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Be Careful What You Wish For

BY HUGO RAMIREZ
@ VOL 8 ON MAR 07, 2019

Hugo Ramirez talks about coming to America from Mexico and following his dream.