SITEWIDE Search Results: “Culinary”
Austin Speed Shop
Feb 10, 2011
May 22, 2012
Parrish Art Museum
Mar 08, 2013
Jan 11, 2014
Es Teler77 Resto
Jun 24, 2014
Salt Lake City
Publik Coffee Roasters
Sep 28, 2014
Des Moines Social Club
Dec 17, 2014
Parrish Art Museum
Dec 12, 2014
Mar 03, 2017
Martha Cohen Theatre
Sep 24, 2018
BY JENNIFER BRANDLE-MCCALL
@ VOL 2
ON MAY 13, 2014
"As adults, we appreciate the appearence of well-plated food. Beautiful food tastes beautiful to us. Why shouldn't the same be true for kids."
Many parents will try to disguise healthy foods to get their kids to eat them, but Jennifer Brandle-McCall convinces us in Culinary Creative from PechaKucha Night Prince George Vol. 2, that making healthy foods recognisable and fun is the key to developing healthy eating choices. See some of the culinary creations she has created that encourage her kids to explore healthy foods.
Kuliner Tanah Airku
BY ARIE PARIKESIT
@ VOL 18
ON JUN 24, 2014
Arie Parikesit is one of the well-known culinary guide/promoter. Beside enjoys cooking and traveling, he is also actively involved as moderator in Jalansutra, a culinary community, since 2004. Arie is also known by his capacity as a culinary writer and photographer. He turned his passion into a career with Kelanarasa Culinary Solutions which he founded. At PechaKucha, he shares his recent 100 days journey through 34 provinces in Indonesia on exploring this country's traditional culinary.
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)
Jazz Desserts: Culture and Creativity
BY TALITA SETYADI
@ VOL 18
ON JUN 24, 2014
Talita Setyadi graduated as Bachelor of Music from the University of Auckland, but then she realized that she was more interested in the culinary world. Talita took a drastic step to learn the world of cuisine and patisserie at Le Cordon Bleu, Paris where she managed to be one of the best graduates. Her blog, talitaskitchen.com, has been praised and also featured in Spanish's haute pattiserie magazine 'So Good' among other best pastry chefs in the world.
Through her presentation, she's combining the creative process on both of her passion; music and desserts, and how she gets the best of both worlds.
Avant Garnish: Designing a Cookbook with my Sister
BY REBECCA GOESLING
@ VOL 3
ON NOV 12, 2015
“Instead of taking inspiration from the cookbook layout we actually took inspiration from things like Harper’s Bazaar and Vogue”
In Avant Garnish: Designing a Cookbook with my Sister from PechaKucha Night St. Joseph’s 3rd Volume, Material Designer Rebecca Goesling discusses the makings of her collaborative new cookbook. Rebecca and her sister Sarah grew up surrounded in creativity, so it's no wonder they set off together to design a cookbook that has eye candy for both foodies and fashion designers.
La Casa Bistró
BY FRANCISCO ABENANTE
@ VOL 2
ON APR 28, 2016
Cocinero Venezolano/Tenedor de Oro 2009/Premio Armando Scannone 2016
Nos cuenta que La Casa Bistró es un sitio donde se armoniza la sencillez de la cocina de oficio con ingredientes cercanos a la vida.
Esta filosofía nos permite ofrecer experiencias que evocan la calidez del hogar convirtiendo nuestra casa, en un espacio idóneo para compartir una comida rica y saludable, sin sacrificar el gusto de nuestra sazón.
SITEWIDE BLOG POSTS
Underground Food in Curitiba, Random Acts of Courage, and Teasing You with Upcoming PKNs
Presentations We kick off a new week of presentations with one from Curitiba (Vol. 1) and one from Cork (Vol. 3). In "Underground Food" (in Portuguese), Guilherme Caldas takes us on a tour Curitiba's lesser known culinary highlights. If you've been feeling like you need to get a bit more excitement in your day, try following Niall Doherty and his "Random Acts of Courage." Posters We've got a few new posters on our Tumblr blog, including the ones for PKN Mendoza Vol. 4 (above), PKN London Vol. 6, and PKN Dnipropetrovsk Vol. 1, which debuts tomorrow. Videos Instead of sharing photos today, and since there seems to be an absolute boom in these, today we share a few teaser videos that have been produced for PKNs -- we love them so much that we often play some at our PKNs here in Tokyo. Below, teaser videos for PKN Curitiba Vol. 2, PKN Tel Aviv Vol. 13, and PKN Lisbon Vol. 14. httpv://www.youtube.com/watch?v=-J5alkNK6zI httpv://www.youtube.com/watch?v=wMu22YtbFiU Links"New voices seek to harmonize with Toledo arts community" [Toledo Free Press]Calendar Tonight (Monday, May 21) you have your choice of the very first PechaKucha Night in the city of Muscat, Oman, or another blockbuster PKN (Vol. 13) in Tel Aviv. Tomorrow (May 22), Montreal will be hosting its Vol. 22, and Dnipropetrovsk, Ukraine -- how's that for a mouthful -- will have its first PKN.
PKN Posters: Tijuana Vol. 2
Today's edition of PKN Posters is our first animated poster! Don't let the static nature of this image fool you, the real image is pretty spiffy! The poster was made for last month's PKN Tijuana Vol. 2 and featured culinary artists, architects, musicians, and many more. To see more great posters from PechaKucha nights all over the world, check out our Tumblr blog.
From the Kitchen to the World
Chef Aram Reed is a personal chef, and the corporate chef at Table XI. In this edition of Presentation of the Day (from March's Table Talks, a "Powered by PechaKucha" event series hosted by Table XI in Chicago) Aram takes us on his culinary journey, and reveals his inventive perspective both inside and out of the kitchen. View more Table Talks presentations on the Table XI Channel.
Go New West(minster)!
New Westminster's local newspaper, The Record, featured a brief recounting of PKN New Westminster's Vol. 1, and a short preview of their Vol. 2 -- here's a snippet: Volume 2's presenters will include earth-friendly bee locator Joe Wasp, environmental coordinator Patrick Johnstone, photographer Mario Bartel, Re-Up BBQ's Lindsay Frugson, West End resident Mary Wilson, urban farmer Julia Smith, and others. The evening aims to see a continued celebration of New Westminster's history and community spirit, alongside its burgeoning arts, business and culinary scene. Check out The Record's full write-up here.
Culinary artist, painter, crocheter, and all-around Renaissance woman Mhairi Wild speaks (at PKN Dundee, Scotland Vol. 5) about the process -- though perhaps more specifically -- the art of making cakes. In this edition of Presentation of the Day, she goes into depth on some of her recipes and cake-constructing secrets: the importance of balance between flavors, the consistency of the cake and icing, and the design elements of the cake’s decoration. A delectable treat of a presentation indeed!
This one goes out to all you foodies. In today's Presentation of the Day, "Molecular Gastronomy" from PKN 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.
Top 5 Delectably Culinary Presentations
Think no one can make you do anything? Well, we bet we can make your mouth water! That's right, we're playing with your involuntary actions like Pavlov played with his pups (well, kind of). Here are five meaty, food-related presentations ready for your consumption: "From the Kitchen to the World" by Aram Reed "Designing Cakes" by Mhairi Wild "The Savory Month of Ramendan" by Jed Schmidt "Molecular Gastronomy" by Nik Mavromatis "8 Things Designers Can Learn from Baking Cakes" by James Stockdale
Why Be Deceptively Delicious When You Can Be Culinarily Creative?
No need to hide healthy food in your kids' meals, just make it look good! Many parents will try to disguise healthy foods to get their kids to eat them, but Jennifer Brandle-McCall believes that making healthy foods recognisable and fun is the key to developing healthy eating choices. In "Why Be Deceptively Delicious When You Can Be Culinarily Creative?" from PKN Prince George Vol. 2, she points out that we eat with our eyes first, so why not add some creativity and fun to our meals. See some of the culinary creations she has created that encourage her kids to explore healthy foods.
Jay Ducote Dishes on Food Network Star
"I learned how to cook by throwing LSU tailgate parties." In Jay Ducote Dishes on Food Network Star from PechaKucha Night Baton Rouge Vol. 1, Jay Ducote shares the story of when he was on the TV show Food Network Star. Ducote is a food and beverage writer, radio host, culinary personality, professional chef, and self-proclaimed "hugger." He could talk about his numerous television appearances, the fact that he was named one of the top 100 amateur chefs in America by FOX’s MasterChef, his award-winning radio show, his product line, the fact that he has been invited to cook at the prestigious James Beard House in New York City this July, or that he'll be opening his first restaurant, Gov't Taco, in 2017. But we only gave him 400 seconds.
Call for Speakers
Malden Pechakucha Nights seeks speakers for our next Pechakucha Session to take place late March - date to be determined. The theme for this session is "FUSION" broadly interpreted. We are looking for presentations that present examples of fusion, “the process or result of joining two or more things together to form a single entity”, in various fields and disciplines. Talks can explore any number of disciplines that present the formation of a new concept, happening, culture, artform, initiative, etc that emerges out of the coming together of two or more influences – essentially giving birth to something new. We also welcome talks on the fusion refering to, “the process that powers the sun and the stars. It is the reaction in which two atoms of hydrogen combine together, or fuse, to form an atom of helium. In the process some of the mass of the hydrogen is converted into energy.” If you are interested in presenting in Malden, email Ose at email@example.com with your pitch, a paragraph or so describing the topic and the types of images you would use. Date for this session will be forthcoming - most probably late March on a Thursday evening. Image: Credit Heathcliff O'Malley - an example of the Swedish meatball dish born of the marriage between a Turkish dish and Swedish culinary traditions.