Chef Brooke Smith talks about her culinary education as a stagiaire and the world of cured meats, experimentation and mentorship in San Antonio’s restaurant industry.
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From the Kitchen to the World
BY ARAM REED
@ MARCH TABLE TALKS
ON MAR 14, 2013
Chef Aram Reed is a personal chef and the chef at Table XI. In his Table Talk he takes us on a cullinary exploration, and reveals his inventive perspective both inside and out of the kitchen.
"Presentation of the Day" on March 26, 2013.
Discovering Real Food
BY SHINLING LIM
@ VOL 4
ON AUG 15, 2015
When Shinling Lim saw a loaf of bread on the kitchen counter top untouched and unnaturally pristine after seven days, warning bells rang and her obsession with being healthy started. In a chance meeting with celebrity and health food enthusiast, Wu Chun, they came up with a menu that would vitalize rather than slow you down and, with that, The Energy Kitchen was born in hopes of reconnecting people with real food.
The Agave Plant and the Art of Craft Spirits
"There is only one true craft spirits movement. It is in Mexico, and it started hundreds of years ago."
In The Agave Plant and the Art of Craft Spirits from PechaKucha Night Chicago Vol. 38, Lou Bank explains the practice of making craft spirits and how he's leveraging this to revitalize small Mexican communities with the Agave plant.
"This was PechaKucha of the Day" on Thursday, August 5th, 2016.
Collaboration and Food Innovation
BY FRANCESCO CINGOLANI
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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.
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.
The Art and Science of Craft Confectionery
BY PAT SANTUCCI
@ VOL 30
ON FEB 23, 2017
"This is really where it started for me, in the land of pure imagination."
Creativity can be found everywhere! Even in candy! In "The Art and Science of Craft Confectionery" for PechaKucha Night Dayton Vol. 30, Pat Santucci dives into the little known art and science of craft Confectionery showing us that beautifully-crafted candies are possible even from a home kitchen. From hard candy to buttered fudge, Pat gets us right in our sweet tooth.