Chef and forager Jeremy Umansky talks about food as the universal uniter of humanity. Often sounding more like a scientist than a chef, Jeremy takes you on a journey discussing things not often discussed as being food and the processes that yield delicious and beautiful food expereinces.
No video for YouTube upload available.
VIEW SIMILAR PRESENTATIONS
Food Is the Gift
BY NEAL SWIDLER
@ VOL 11
ON FEB 06, 2014
Wild Foraging in Northern Forests
BY STEPH ST. LAURENT
@ VOL 2
ON MAY 13, 2014
Steph St. Laurent's formative years were spent in the deep woods, learning the sights and sounds of life in the great outdoors. Despite his busy city life as a filmmaker, he still spends as much time in our northern forests as he can. Steph offers some insight into which plants and berries to seek out. Foraging is, and will always be close to his heart.
How Discipline Allows for Creativity
BY CHRISTOPHER HAATUFT
@ VOL 1
ON NOV 21, 2014
An insight in to how discipline can help you be more creative. Head chef Christopher Haatuft takes us on a journey from skater, punk rocker to exsquisite culinary talent and arriving as Head chef at his first restaurant, Lysverket in Bergen.
The ethics and the enjoyment of eating plants
BY ALEX DAVIES
@ VOL 29
ON OCT 24, 2016
Chef Alex Davies has always been passionate about ethical food locally sourced. The recently converted vegetarian wants to showcase and encourage the eating of plants, as a way to enjoy food from the earth and to lessen the impact on our planet. In this talk Alex shares some of his learnings from working in food production, from farm to table.
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.
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.