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Chefs@Google Presents Hugh Acheson: A New Turn in the South
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When Hugh Acheson, a chef from Ottawa, settled in Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting int... Read more

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- -: Chefs@Google Presents Hugh Acheson: A New Turn in the South

December 14, 2011 (over 12 years ago)

When Hugh Acheson, a chef from Ottawa, settled in Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the ...

0 people like this

- -: Jennifer 8. Lee: Who was General Tso? and other mysteries of

December 24, 2008 (over 15 years ago)

http://www.ted.com Reporter Jennifer 8. Lee talks about her hunt for the origins of familiar Chinese-American dishes -- exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine. TEDTalks is a daily video podcast of the best talks and performances from t...

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- -: Shashi Tharoor: Why nations should pursue "soft" power

December 2, 2009 (over 14 years ago)

http://www.ted.com India is fast becoming a superpower, says Shashi Tharoor -- not just through trade and politics, but through "soft" power, its ability to share its culture with the world through food, music, technology, Bollywood. He argues that in the long run it's not the size of the army t...

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- -: Dan Barber: How I fell in love with a fish

March 10, 2010 (about 14 years ago)

http://www.ted.com Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously...

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- -: Barton Seaver: Sustainable seafood? Let's get smart

October 27, 2010 (over 13 years ago)

http://www.ted.com TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world's leading thinkers and doers give the talk of their lives in 18 minutes. Featured speakers have included Al Gore on climate change, Philippe Starck on design, Jill Bol...

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- -: Marcel Dicke: Why not eat insects?

December 1, 2010 (over 13 years ago)

http://www.ted.com Marcel Dicke makes an appetizing case for adding insects to everyone's diet. His message to squeamish chefs and foodies: delicacies like locusts and caterpillars compete with meat in flavor, nutrition and eco-friendliness. TEDTalks is a daily video podcast of the best talks an...

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- -: Arthur Potts Dawson: A vision for sustainable restaurants

December 3, 2010 (over 13 years ago)

http://www.ted.com If you've been in a restaurant kitchen, you've seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for the waste-free restaurant -- recycling, composting, sustainable engines for good (and good food). TEDTalks is a...

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- -: Authors@Google: Pierre Thaim

May 15, 2009 (almost 15 years ago)

The Authors@Google program welcomed chef and author Pierre Thaim to Google's NY office to dicuss his book, "Yolele! Recipes from the Heart of Senegal". "Chef Pierre discusses his book and travels, which introduce new taste sensations, exotic spins on rice and other familiar ingredients, and food...

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- -: Authors@Gogle: Floyd Cardoz

September 4, 2009 (over 14 years ago)

The Authors@Google program welcomed Floyd Cardoz to Google's New York office to perform a cooking demonstration and discuss his new book "One Spice, Two Spice". "Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove tod...

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- -: Cooking with Liquid Nitrogen - Ferran Adria and Harold McGee

March 18, 2009 (about 15 years ago)

Complete video at: http://fora.tv/2008/10/10/Ferran_Adria_A_Day_at_elBulli Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen pistachio p...

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