Culinary Crossroads: Technique vs Technology
For centuries before the dawn of modern technology, our ability as culinarians was largely determined by the techniques we could master as individuals. Whether honing our knife skills, exploring new cooking methods, learning new recipes or developing our understanding about ingredient interactions, much of this work involved many hours of research, exploration and learning. Over the past few years, the dramatic expansion at the intersection of food and tech has allowed technology to supplement, and in some ways supplant our need to build a foundational knowledge of cooking techniques. Access to digital content, millions of cooking videos, community message boards and a myriad of social media platforms means that technology has made it easier than ever to grow beyond beginner cooking techniques. Through this panel, moderated by Kelly Senyei of Just a Taste, we'll take a broad look at the ways in which technology has influenc...
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Chris Muscarella
Founder
Kitchensurfing
Chris Muscarella is the CEO and Founder of Kitchensurfing, an online marketplace where outstanding local chefs cook for you in your home.
Prior to Kitchensurfing, Chris got involved in the food wo...
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Joe Perez
Co-Founder
Tastemade
Joe is an entrepreneur, advisor and Internet product executive with over 17 years of experience in technology, media and health. He is a Co-Founder of Tastemade, a food and travel lifestyle video n...
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Molly Siegler
Culinary Content Editor
Whole Foods Market
Molly Siegler is the Culinary Content Editor for Whole Foods Market®. Her culinary background includes work as an Assistant Editor for Food52, teaching cooking classes, catering, working for Americ...
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Raphael Brion
Web Editor
Bon Appetit
Raphael Brion is the editor BonAppetit.com. He was previously at Eater, where as the national site’s editor he guided it to record heights over the course of four years. During his tenure, Eater Na...
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