SPEAKING ENGAGEMENTS

Chef Gui is an experienced public speaker in the culinary field, and is hired regularly to lecture at conferences across the country, most notably for the American Culinary Federation, the Institute of Food Technologists, or the International Association of Culinary Professionals. Topics have included Molecular Gastronomy, Sous-vide Cooking, Food Plating, Food Photography, and Ethnic Cuisine.

With 27 years of culinary experience, he has become an authority on a wide range of culinary topics, which he discusses and demonstrates with passion, smart delivery, and a French accent!

Gui is regularly appearing on HSN with chef Lorena Garcia, and has appeared on The Food Network.

To discuss enlisting chef Gui for a speaking engagement, please contact us

 

Thank you for presenting to the Culinary Arts Program of Joliet Junior College. The students and chef instructors are still raving about you and your incredible presentation on the future of food and modern culinary techniques.

I can’t begin to express how your presentation affected our group. Witnessing your attention to detail, your passion for cooking, and your obvious determination to continue to learn and hone your skills was inspiring. You opened the group’s eyes and minds to cutting edge techniques, procedures and methods. Your plating techniques and presentations were not only stunning, but also informative and educational. I don’t think any of us will look at food or plating the same again!

Thank you again for taking the time out of your busy schedule to inspire our students and culinary staff. If we can ever assist you in any way, please do not hesitate to reach out.

Michael McGreal

Chef & Department Chair of Culinary Arts, Joliet Junior College, Chicago

I recently had the pleasure of moderating a food styling class that Gui presented at a regional ACF event. He was a joy to work with – completely organized – and did a great job of combining real-time audience interaction, demonstration, and discussion into a compelling presentation. Everyone walked away with very tangible and useful information about how to improve their food styling. Julia Usher

Author; Winner of Three Cordon d' Or Awards James Beard Food Journalism Awards Finalist; President, International Association of Culinary Professionals, juliausher.com

The Institute of Food Technologists had the privilege of featuring Chef Gui Alinat in our booth for several molecular cooking demonstrations during our annual food expo.  Chef Gui impressed the attendees with his techniques and skills.  During each demo he attracted crowds of spectators with his engaging style and professional showmanship.  We would welcome Chef Gui back to our food expo anytime to share this culinary expertise and vision with the food science community.  His demonstrations helped to build the bridge between culinary applications and food science. Kristi Nelson

Vice President, Institute of Food Technologists

Chef Gui was a guest chef presenter at our Art of Food event at the University Club of Missouri in September 2013. His presentation on food photography was sold out. He delivered his content from an expert’s point of view and engaged the audience well with plain and easy to understand instructions. We also co-presented at the ACF national convention in July of 2013 in Las Vegas, I was very impressed by the research and in depth knowledge that he brought to the presentation along with his innovative cooking style. Daniel Pliska, CEC, AAC

Executive Chef, University Club of Missouri

Chef Gui is an excellent presenter. He is passionate, prepared and consistently delivers relevant, thought-provoking content to enhance the attendee experience; his cooking demonstrations are seamless and always include an element of fun. It’s always a pleasure to work with Chef Gui and our attendees look forward to seeing his name in the line-up.

Liz Knapke

Director of Sales and Business Development, American Culinary Federation

Chef Gui is one of the most talented Chef, Instructor and Presented that I have the pleasure to work.  He is organized and professional.  He displays a high degree of kitchen/food knowledge, is pleasant and respectful, organized and purposeful and is a wonderful communicator.  He is well respected and entertaining.
Gui teaches hands-on and demonstration classes equally well.  He is patient and fields questions and requests well.
Chef Gui is a valued member of our in-house teaching staff.
Dave West

Executive Chef and Owner, Rolling Pin Kitchen Emporium

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