We could not be more happy with our decision to have Jason present at Everything Food. He was confident, humorous, engaging, and provided specific plans of action for attendees interested in publishing their own cookbooks. Not only did he fulfill in his presentation, but he was very easy to work with and down-to-earth.
Jason shines as a speaker. He is organized and on point, while infusing his presentations with humor and actionable insight. He moved deftly between his prepared remarks and ad hoc Q & A with our audience. Jason provided the perfect combination of inspiration, education and entertainment. I highly recommend him!
Jason was brought in to give a 90 minute presentation on the self publishing process and how food bloggers can apply self publishing to their blogging strategy.
Jason participated in a 2 hour panel session focused around publishing. Jason was brought in as the self publishing expert.
Jason was interviewed by the New York Times about his work in sous vide cooking and was quoted along with Thomas Keller.
La Presse interviewed and quoted Jason heavily for their article on the advances in sous vide cooking.
NCIS: New Orleans
Jason's books were featured in an episode of NCIS: New Orleans.
Jason Logsdon was recently interviewed by Malika Bowling from The Association of Food Bloggers for the Just a Byte podcast and talked about self publishing cookbooks.
Jason was interviewed by Bjork from Food Blogger Pro for episode 55 of their podcast. Jason talked about his experiences with self publishing and how he got started in modernist cooking and blogging.
Jason was the "Special Guest" for episode 8 of the Hungry Squared podcast and talked about sous vide, infusions, and the whipping siphon.
Umami profiled Jason for their "At the Table" series of articles exploring the upcoming voices in cooking.
Jason has participated in several hour long improv shows at The People's Improv Theater in New York City.
As part of their "Expert Interview Series", Cilantro did an in-depth profile on Jason discussing his views on modernist cooking.