PinnedI’m more than “just a cook”Understanding and revaluing my learnings as a cook: What the kitchen taught me that the outside world doesn’t seem to understandMar 1, 2019Mar 1, 2019
PinnedFood Citizens: Building Communities through the KitchenYesterday, I had this big opportunity to share my belief of how the value of cooks extends way beyond kitchen doors.Mar 16, 20191Mar 16, 20191
Exploring the Content of TasteYorke Communications has a fun activity at the end of the week called Fridaze and we brought some food to the table to explore the…Sep 10, 20191Sep 10, 20191
“Hey, Google, help me be a better chef”Understanding how Google might be able to help the chef of the futureMay 13, 2019May 13, 2019
Here’s what young cooks say they can do to fight climate changeAfter listening to chefs and academics talk about their journeys, experiences and ideas at the Chefs Conclave 2019 at WGSHA, Manipal…Mar 19, 20191Mar 19, 20191
Pizza-BlockchainHow a quest for Neapolitan pizza became a crypto-traditional discoveryJan 14, 2019Jan 14, 2019
Published inEdible IssuesICYMI: Edible Issues at The Bombay CanteenWhat would the future of Indian food look like? 3D printed roti’s? Cultured meat cooked in tandoors?Jul 16, 2018Jul 16, 2018
Postman… NaturallyDid this iconic brand of kitchen oil from the 50’s have iconic tasteJan 7, 20181Jan 7, 20181
Celebrating Mungaru at BuDa AngadibailBuDa Folklore is the outcome of three decades of intense fieldwork and research related to folk culture of Uttara kannadaAug 22, 2017Aug 22, 2017
