Presented by
Blanca Valencia
Spanish Food Specialist, Cooking Teacher
https://soundcloud.com/chicago-amplified/much-more-than-tapas-food
In the last decade Spain has earned a reputation as a star of the culinary world, but this honor is not due to paella or tortilla but to molecular gastronomy. In a country so rich in regional foods, culture and products, this association is not always fair or correct. Continue reading
Presented by
Andrew Smith
Food Scholar, Editor and Author
This fast-paced workshop covers the basics: query letters, writing articles for newspapers and magazines, food book and cookbook proposals, ebooks, recipe writing, restaurant reviewing, blogging, etc. It is intended as a brief introduction for those interested in entering the field. Continue reading
Presented by
Andrew Smith
Food Scholar, Editor and Author
Andy Smith, one of our nation’s most eminent food historians has so much information to dish out, that he’s going to give us a two-subject lecture, based on his latest books: American Tuna—the Rise and Fall of an Improbable Food, and Drinking History: 15 Turning Points in the Making of an American Beverages. Continue reading
The journey from childhood passion to apprenticeship to the heights of the profession
Presented by
Eric Lanlard, Master Patissier
Podcast courtesy of WBEZ’s Chicago Amplified
“The British used to fuss for hours over fancy designs, but when it came to the flavor, they’d say, “Oh, sponge will do.” That’s all changing now.”
– Eric Lanlard
Master Pâtissier and cake maestro, Eric Lanlard, is the owner of the chic London cake emporium, Cake Boy, and has changed the face of British baking. Continue reading
South’s Beloved Cuisine Evolves
Presented by
Kevin Gillespie
Cookbook Author and Executive Chef, Woodfire Grill, Atlanta
Podcast courtesy of WBEZ’s Chicago Amplified
Renowned southern Chef Kevin Gillespie has made a special trip north just to spread the gospel of Dixie cuisine to the Culinary Historians of Chicago. We invited Chef Kevin not only because he passionately honors the history and tradition of the South, but because he is also constantly evolving new dishes that fit seamlessly into the region’s culture. Continue reading