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JAKARTA Search Results: “Culinary”

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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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MasakTV

BY ROBY BAGINDO
@ VOL 18 ON JUN 24, 2014

Roby Bagindo began developing BAGindo KPS Productions, a production house that focuses on video to support social activism in 2002 and penetrated video production tutorials and podcasts, one of which www.masak.tv. 
Indonesia has more than 300 ethnic groups with distinctive characteristics and unique cuisine. Masak.TV try to share this rich diversity through cooking tutorial video. Hosted by young chefs: Tirta Pane, Faisal Lanin dan Alvin Maulana, Masak.TV serves fun, easy, simple cooking for culinary enthusiasts in general and young people overseas who might be missing simple home-cooked meals in particular.

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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. 

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Club Sandwich Food Creative

BY MULYA SARI AND POPY FITRIA
@ VOL 18 ON JUN 24, 2014

Mulya Sari and Popy Fitria founded Club Sandwich to cater all the artistic works behind what makes food a whole new art. To raise the food's selling value, a meal must now speak for its own, be alluring and attractive, seducing, as to arouse the appetite’s curiosity. Food stylist professional is still considered rare and there are no formal education at the moment for this particular subject. Which is why passion, creativity, hard work, and meticulousity are important if this is something you would like to pursue. (in Indonesian)

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Suwe Ora Jamu

BY NOVA DEWI
@ VOL 18 ON JUN 24, 2014

Nova Dewi was once familiar with traditional herbal drinks from her hometown, Surabaya. When she is graduated from Marketing studies - University of New South Wales, Sydney, her love to Jamu (Indonesia's traditional herbal drinks) continues to grow until she decided to open Suwe Ora Jamu, herbal drinks cafe and coffee shop with a touch of artistic and modern ambience. Jamu is usually associated with old generations and its bitter taste, despite its health benefits. Suwe Ora Jamu's mission is to reintroduce Jamu as part of modern lifestyle, particulary to health-conscious young generations. With innovative menu such as Jamu mocktails, Suwe Ora Jamu has succesfully brings back the charm of Jamu. (in Indonesian)

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Agritektur

BY RENDY EGA
@ VOL 18 ON JUN 24, 2014

Rendy Ega had a dream about a prosperous and vibrant agricultural in Indonesia. He joined Agritektur, a creative community whose purposes are supporting local farmers, urban farming, and giving a new perspective to agriculture. Their activities including discussions, secret dining using local and organic ingredients, farmers market, fresh groceries delivery 'Fresh Box' and more. Agritektur encourage people to understand the process and/or journey behind the food served on the table. Their tagline is 'Think Globally, Eat Locally'.

 

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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)

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Tabularasa - Food in Film

BY SHEILA TIMOTHY
@ VOL 18 ON JUN 24, 2014

Sheila Timothy is known as the producer of an award-winning film 'Pintu Terlarang (Forbidden Door)' in 2009. At the moment, Sheila and her film company Lifelike Pictures, is busy working on their third work, Tabula Rasa, which will be released in September 2014. The film itself is a 'food film' genre, it tells the story about the anthropology of food and how food can connect people from different backgrounds. In her Pecha Kucha's presentation, Sheila also share a brief history of food film genre from various countries. (in Indonesian)

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Food Blogging 101

BY SOYA YANAGAWA
@ VOL 18 ON JUN 24, 2014

Soya Yanagawa joined Indonesian Food Blogger (IFB) community in 2013. For his Pecha Kucha presentation, he shared the do's and don'ts, as well as the inspirations for food blogging. As a community, IFB has been invited to support various culinary events and featured in several media. At the moment there's 11,702 members of Indonesian Food Blogger all over the world. 

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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.

 

SITEWIDE Search Results: “Culinary”

PAST VOL 10

Austin @ Austin Speed Shop
Feb 10, 2011

PAST VOL 3

Dundee @ Chamber East
May 22, 2012

PAST VOL 3

Hamptons @ Parrish Art Museum
Mar 08, 2013

PAST VOL 26

Columbus @ Tacocat
Aug 08, 2013

PAST VOL 7

Tulsa @ Living ArtSpace
Jan 11, 2014

PAST VOL 18

Jakarta @ Es Teler77 Resto
Jun 24, 2014

PAST VOL 12

Salt Lake City @ Publik Coffee Roasters
Sep 28, 2014

PAST VOL 19

Des Moines @ Des Moines Social Club
Dec 17, 2014

PAST VOL 10

Hamptons @ Parrish Art Museum
Dec 12, 2014

PAST VOL 26

Charleston
Mar 03, 2017

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Culinary School

BY RICHARD WILLIAMS
@ VOL 15 ON APR 14, 2015

Richard describes his experience in culinary school. He talks about the good and bad reasons people attend, and what to expect when you graduate.

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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.

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La Casa Bistró

BY FRANCISCO ABENANTE
@ VOL 2 ON APR 28, 2016

Francisco Abenante

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.

 

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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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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. 

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For the Love of Astronomy, Inspiring People to Cook Through Workshops, and a Tease from Chelmsford

Presenters In his presentation (from PKN Hyderabad Vol. 9), Neil Ghosh shares his love for astronomy, and takes us on a tour that covers different aspects of the science, tying it to his own personal learning of it. Julia Bondarchuk is the owner of the cookery club and shop Edoque, and in her presentation (in Russian, from PKN St. Petersburg Vol. 20) she talks about her cooking parties and workshops, where cooking turns to a game, using culinary construction sets. The master classes and workshops have the goal of inspiring people to cook and to save time when doing so. Posters Today's addition to the Tumblr blog is whiskerlicious, with the wonderful illustrated poster for the upcoming PKN Mendoza Vol. 6, pictured above.  Photos The city of Chelmsford hasn't had its first PKN yet -- although we expect that will happen soon -- but here's what appears to be a bit of... guerrilla teasing? It was found on Instagram, with the tags #pechakucha, #chelmsford, and #20x20. Calendar Thursdays tend to be the night of choice for PKNs, and we have another busy one tonight (September 6): PKN Barnsley Vol. 5, PKN Dunedin Vol. 15, PKN Svendborg Vol. 2, PKN Singapore Vol. 5, PKN Santiago Vol. 3, and PKN Budapest Vol. 28. Tomorrow, you can catch PKN Sioux Falls Vol. 4 and PKN Bangor, Maine Vol. 6.

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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.

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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.

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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.

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Designing Cakes

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! 

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Molecular Gastronomy

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.

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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

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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.

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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.