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Nik Mavromatis

Molecular Gastronomy

PRESENTED ON MAY 29, 2008
IN CHRISTCHURCH @ VOL 1

Nik Mavromatis speaks on the culinary arts in a manner that one might be more prone to compare with chemistry. As Nik says, the culinary arts are more so a craft than an art, and he shows us the current state of food-related technology, and gives us an inside look at some techniques chefs are using in the kitchen to tantalize your tastebuds.

"Presentation of the Day" on October 24, 2013.

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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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Edible Science

BY ANDRIAN ISHAK
@ VOL 18 ON JUN 24, 2014

Andrian Ishak began to pursue his vocation in the field of cooking since several years ago, soon after he decided to get out of the music industry. Andrian educational background in Bandung Institute of Tourism played a role in his newfound molecular gastronomy skill.

Now, Andrian's 'Bjork' cooking style has found its home in Namaaz Dining, a fun dining restaurant concept which he founded himself. Andrian using various techniques of modern science to produce unique variations of traditional Indonesian cuisine and a variety of unique new combination of dishes. Through the kitchen is considered as a laboratory experiment, Andrian aspire to lift Indonesian cuisine "to the moon".

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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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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. 

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La Alegría de Cocinar en Casa

BY FELIPE BERRÍOS
@ VOL 1 ON OCT 04, 2017

El Animador Gastronómico nos contó como prepara para ti y tus invitados la comida a tu gusto, va a tu casa, cocina y deja todo como estaba! Gran emprendimiento lleno de alegría y placer por su trabajo.

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Fresno's Underground Supper Series

BY AMY JAYE
@ VOL 34 ON NOV 28, 2018

Amy Jaye talks about her passion to bring people together thru food events.