PechaKucha Presentation

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Shirley Kaston

Co-founder Kök Project

Food As a Language

PRESENTED ON DEC 06, 2016
IN PARIS @ VOL 29

Shirley Kaston, as a chef and information technoligist, co-created the Kök Projekt. She views food as a language for sustainability and social innovation. Together with her partners she aims to create an international network and platform of food entrepreneurs to grow and exchange food related solutions. 

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Promoting Sustainability and Consciousness in Food

BY DAVID GUNAWAN
@ VOL 30 ON NOV 20, 2013

David Gunawan presents his ideas on sustainability and healthy eating as a chef and founder of Farmer's Apprentice. He strives to find local, organic foods for his restaraunt by creating a healthy and viable relationship with farmers. 

"Presentation of the Day" on May 31, 2014.

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Urban Food Forests

BY JAMES SAMUEL
@ PKN_AKL_SPECIAL EDITION ON MAR 28, 2014

Advisor at Ooooby James Samuel discusses the unsustainable industrial methods in which food is produced, its impact on the environment, and the resulting low quality products. He goes into depth on a few projects working to source fresh food for the growing city populations the world over. Oooby provides urban communities with local food, and entrepreneurial individuals the opportunity to join their network. 

"Presentation of the Day" on June 18, 2014.

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In Food We Trust

BY DHURATA DANERI
@ VOL 2 ON SEP 18, 2015

Dhurata Daneri - Food Revolution Albania - In Food We Trust

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Community Food Rescue

BY CHERYL KOLLIN
@ VOL 4 ON JUL 10, 2015

Cheryl Collin helps with Community Food Rescue, a food recovery program. She shares a story about how an individual recovering loaves of bread behind a bakery led to a county wide effort to preserve food. This presentation describes food recovery, one of today's methods for achieving sustainability.

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The Language of Food: Bread Stamping in Colonial Mexico

BY ROCIO CARVAJAL
@ VOL 12 ON MAR 15, 2016

Rocio Carvajal, a Pecha Kucha veteran from Mexico, is an author, educator, blogger, baker and researcher of gastronomic heritage. Her talk is titled “The language of food: Bread stamping in colonial Mexico” and will look at how the codes embedded in and on food tell a story of the moral, economic, ethical, religious and even political views of its time.

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Jay Ducote Dishes on Food Network Star

BY JAY DUCOTE
@ VOL 1 ON MAY 27, 2016

"I learned how to cook by throwing LSU tailgate parties." 

In Jay Ducote Dishes on Food Network Star from PechaKucha Night Baton Rouge Vol. 1Jay 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.

This was "PechaKucha of the Week" on Wednesday, August 24th, 2016. 

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Collaboration and Food Innovation

BY FRANCESCO CINGOLANI
@ VOL 29 ON DEC 06, 2016

Francesco Cingolani, co-founder of Volumes Coworking, speaks about the concept and approach of Volumes to facilitate short and longer term developments in the field of food innovation from a foundation of exchange and collaboration.

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Be the food you want to share

BY MYRIAM BOURÉ
@ VOL 29 ON DEC 06, 2016

Myriam Bouré, co-founder of Open Food France, sees food distribution as a major problem in today's food system. Through reconnecting producers and consumers, and the decentralisation of power over our food, Open Food France aims to contribute to innovation in the food system.

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La Tablée des Chefs

BY LYNDSI BAKER
@ VOL 29 ON DEC 06, 2016

Lyndsi Baker, director of La Tablée des Chefs France, tells the story of how the association uses the kitchen as a space for social innovation and enggagement. Combining action and awareness, La Tablée des Chefs links hotels and caterers with food banks to redistribute left-over food, but also mobilises chefs to educate youngsters on the fun and importance of good food behaviors.