Category Archives: Tutorials

Professional Slides for Presentations

Everything you need you already have

In my last article I talked about the problems you face with presentations — now I want to show you a solution to many of those quarrelsome annoyances.

Just use this template, a simple text editor and run your slides in a Web Browser.

What does that look like?

Click through this demo presentation to get a feeling and a glimpse of what’s possible. Of course you don’t have to (and actually should not) implement everything that is shown here, but this demo covers many things most of you probably need.
Later, when making your own slides, you can open this demo (demo.html) in an editor and take ideas from it.

html5slidesDemo Presentation
(Press [F] on your keyboard for fullscreen)

How can I make my own?

All you have to do is download the small file below and extract the zipped folder on your computer, no need to install any additional software.

Download (.zip, 892 KB)

The content are a bunch of folders with HTML, CSS and Javascript files, but in fact you only need to edit two files:

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Problems with Presentations

Giving a presentation is a difficult task on its own

You want to bring your point across and inform, entertain and impress the listeners.
I can’t help you with your speaking or content (however, there are many tips online: for a perfect presentation, what to avoid, how to speak more fluently etc.) – I want to focus on the presentation slides.

If everything else is sub-optimal, you can still win some points by impressing on the screen.
(I call this the “Michael-Bay-principle”.)

This is an introductory article about the problems you won’t have to worry about anymore if you read my upcoming follow-up article.

The Problems with PowerPoint

There is absolutely nothing wrong with using PowerPoint for your slides, but there are some disadvantages — and you probably have experienced some of them at least once:

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Cooking Like a Chef, Part 2

(Click for Part 1.)

The Final Touch: Presentation

Like a magician, a true chef would never reveal this secret to anybody — but:
presentation is the most important aspect of cooking.

  1. Arrange and organize everything on the plate as if it was a painting by your favorite painter (But beware: abstract art may not be a good example in this case).
    Take at least as much time as you did preparing the food.
  2. Use a camera or your phone to take good pictures from every angle. Put some effort in it. Restaurants do it as well — in fact, it’s the major reason why fast food like McDonald’s is so appealing.
  3. Describe your dish with pompous words and in gastronomy jargon.
    Extra points for the terms freshfree-range, organic, whole grain as well as French words.

For demonstration purposes, (in addition to the meals in the former article) here is a simple dessert which everybody should be able to try at home:

Butter on Braided Yeast Bread
with Honey Topping from Free-Flying Bees

What is food good for if you don’t share it?

You don’t have to cook for all your friends and acquaintances, but you can send or share those photos via the medium of your choice. Smartphones and social media are a cook’s most useful tools.

If you’ve done everything as advised, I can guarantee that about 90% of people will actually think you have created something delicious. — If not, you are bad at taking photos.

Bon appétit!

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Introduction to Cooking Like a Chef, Part 1

How to Serve Delicious Meals

As a passionate amateur cook I want to give you a few tips that will almost always make your food better.

Ingredients for a Great Meal

Many people think the most important things for cooking and baking are the ingredients and skills — this is not true at all!

  1. The first thing you need is time — or else it won’t be fun.
  2. If you have cooked fewer than 30 meals: use a recipe, please.
    Preferably one with a high rating and good reviews.
  3. Lastly, it helps to be hungry or to have people over who are
    (confidence in your end result required).
    It is advantageous if you can make other people help you with the cooking.

“Too many cooks spoil the broth.”

You should always remember this saying — because it does not apply if the other cooks are better than you.

Preparation (Easier Than You Think)

  1. Stick to the recipe. 

The mastery lies in containment, experimentation is for later.
However, if you really, really don’t like the taste of your result, you are allowed to do free-style. You may add as many ingredients as you like.

Pro tip: Things to add that will probably make your ruined dish somewhat edible:

  • Salt, pepper, spices and sugar — of course
  • Soy sauce, marinade, dressing
  • A complementary drink that drowns the taste of your dish
  • Anything you didn’t make
In Part 2 I will reveal the true secrets from the kitchen –
to help you make everybody like your food.