Archive (Page 1 of 2)

Celebrity Chefs, Past and Present

There’ve always been celebri­ty chefs whose skill and cre­ativ­i­ty made them famous. But the pas­sage of time usu­al­ly means we know lit­tle more about them than their names. From ancient Greece and Rome there’s only one cook­book that sur­vives in full, that attrib­ut­ed to the Roman cook Apicius, which dates actu­al­ly from the end of the Roman Empire.

Does the Apple Fall Very Far from the Tree?

What is cook­ing? We are all born into cer­tain cul­tures. And the cul­ture is like a moth­er. We run away, we exper­i­ment. We are mod­ern peo­ple, we try and find new things, we want to find the best lob­ster, the best cray­fish. We want to cook it in amaz­ing ways with some­thing we’ve just for­aged from the forest. 

Southern Discomfort — Confronting Culinary Injustice and Promoting Culinary Reconciliation in the Old South

My job is to inte­grate the brands of exclu­sion cre­at­ing a world of south­ern American food, by rein­tro­duc­ing peo­ple to the African ances­tors of American cook­ing, and by exten­sion restor­ing respect and dig­ni­ty for what they gave.

On Guts

Why did we pick the the­me? It seems that when I’m with René or oth­er chefs, younger cooks come up to us and they always ask, How did you do it?” Or, Why did you become suc­cess­ful?” Besides it being a team effort, I think it all starts with the seed, a plant of an idea, you know, plant­i­ng an idea.

What’s Cooking Designing?

I’m here today to talk to you about food and design. About what’s cook­ing in design, and what’s design­ing in food. But most of all I’m here to rec­om­mend to you nev­er to let design­ers decide what you will eat.

Chido Govera at MAD SYD / Tomorrow’s Meal

What comes to mind at the thought of tomorrow’s meal is that tomorrow’s meal has to be a key that unlocks the poten­tial of every­body. Young chil­dren who are going with­out food in Africa. Young wom­en who are suf­fer­ing in dif­fer­ent ways because of lack of food, because of lack of oppor­tu­ni­ty. Tomorrow’s meal has to be that key that unlocks that. Tomorrow’s meal has to be a dri­ver of socioe­co­nom­ic devel­op­ment. Tomorrow’s meal has to be a peace­mak­er that uni­fies us all.

David Chang & Jim Yong Kim: The Future of Food

I think we need to take a look at what we find to taste good. And I think a lot of peo­ple throw away food. As Juergen men­tioned, we throw away 1.3 bil­lion tons of food a year. That’s a third of the food that is pro­duced. Which is just prob­a­bly the eas­i­est way to reduc­ing hunger in the world. Being more resource­ful, much more fru­gal about it.

Food Production As a Key To Sustainable Development

When I learned to farm mush­rooms, I dis­cov­ered to grow mush­rooms you use agri­cul­tur­al waste that is avail­able to all the poor fam­i­lies in any any place we can say this is a strug­gling coun­try. As long as they prac­tice some form of agri­cul­ture, they will have this kind of waste mate­ri­al.

Empowerment Through Cooking

In 2004, after work­ing for more than ten years as a cook, I vis­it­ed a fave­la for the first time. I saw in cook­ing a way to train peo­ple, and so I offered a voca­tion­al train­ing pro­gram in a local insti­tu­tion.

The Role of Cooking in the Future of Food

We’re here today to start a new con­ver­sa­tion about the world of chefs and cooks, between the world of chefs and cooks, and you the del­e­gates and influ­encers and peo­ple here at the World Bank. The rea­son we’re here is to find ways to work togeth­er to build a food sys­tem that feeds every­one, every day, every­where.

Page 1 of 2

Powered by WordPress & Theme by Anders Norén