WATCH

PechaKucha Presentation

Presenter bw clairetansey2

Claire Tansey

Teacher & Entrepreneur, Claire Tansey's Kitchen in Markham

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. 

APPLAUD THIS!
Thumb 20 19720415ab41f6c3f9ef52cae9becafb3d5cbb441d074

Molecular Gastronomy

BY NIK MAVROMATIS
@ VOL 1 ON MAY 29, 2008

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.

"Presentation of the Day" on October 24, 2013.

Thumb cookdude1024

Only in New Westminster

BY TODD BRIGHT
@ VOL 2 ON APR 26, 2013

Professional Chef Todd Bright recounts some of his favorite experiences cooking in the lower mainland area. With sustainability initiatives, cooking competitions, and other community events, the area has become one of Bright's favorite places. 

Thumb slide4

Food Is the Gift

BY NEAL SWIDLER
@ VOL 11 ON FEB 06, 2014

New Orleans Chef Neal Swidler of Juan's Flying Burrito and Lucky Rooster opens the doors and welcomes us into his "home," while sharing with us the gift of food, people, and comfortable atmosphere that his restauraunts encompass. Neal believes that home isn't a place -- it's a flavor. 

Thumb slide 204

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)

Thumb ralph.011

De Soepfabriek

BY RALPH GEERTS
@ VOL 7 ON OCT 01, 2013

Chef Ralph Geerts is on a mission to educate youngsters about fresh and healthy food. Organizing workshops in cooking home made soup is his way to go.

Thumb gutierrez 01

Salvo Patria

BY ALEJANDRO GUTI√ČRREZ
@ VOL 12 ON APR 16, 2015

Meet Alejandro Gutiérrez, one of the leading chefs in contemporary Colombian Cuisine, presenting his on-going project, Salvo Patria.

http://www.salvopatria.com/

Thumb slide194

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.

Thumb slide131

Cooks and Stories: BiBayti

BY JEAN FARES
@ VOL 23 ON OCT 21, 2015

How do you reconcile love for food with the art of hosting? With BiBayti, amateur and professional chefs get the opportunity to cook for your and your guests in your very own kitchen. 

Thumb slide13

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!