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PechaKucha Presentation

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Jennifer Brandle-McCall

in Prince George

Culinarily Creative

PRESENTED ON MAY 13, 2014
IN PRINCE GEORGE @ VOL 2

"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.

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Regeneration: Growth and Experiences of New Farmers

BY MIKE DEWAR
@ VOL 2 ON MAY 13, 2014

With the average age of a farmer in Canada well over 55, young farmers are something of a rarity. Who are these young farmers and what motivates them to grow our food amongst the competition of the modern food industry? Mike Dewar has traveled across northern British Columbia to research the motivations and successes of young farmers, learning along the way that it is about more than just food.

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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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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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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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Natural Leavening

BY ANTHONY FALCO
@ VOL 17 ON MAR 09, 2017

From Texas to New York to Brazil, professional pizza man Anthony Falco has been active in the food industry from a widely popular french fry stand to a famous Bushwick pizzeria, to perfecting delicious bread recipes with his kids. At PechaKucha Night NYC, he talks about the process and health benefits to naturally leavened dough!

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Food Journey

BY HONEY DAHLIA
@ VOL 1 ON APR 27, 2017

Honey Dahlia is a backpacker, She talked about Food Journey. She shared about her travel and food experiences at some countries and how she got inspired by some movies to visit the countries and taste the local food.

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Local Food and Healthy Kids

BY JENNY MONTAGUE
@ VOL 3 ON NOV 09, 2017

Jenny Montague has a unique passion for bringing healthy lunches to schools and rethinking the way we feed kids in the lunch line. 

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BARBOKA

BY GUSTAVO GRANADOS
@ VOL 8 ON MAY 18, 2017

Estudió en The culinary institute of america, ha trabjaado en importantes restaurantes alrededor del mundo y también es  consultor de restaurantes