Career Advancement, Consulting, Networking, Discovering new food, Discovering new wines, Deals, New locations, Gaining Knowledge
"Discontent is the making of a man or a nation"
C’s Doughnut House & Bakery, where in 1977 as a teen, I started my foodservice career as a swing shift ‘doughnut’ man in the Sepulveda, Ca. shop. I ate and bear clawed my way through filling and dough and plenty of mopped floors up the proofing box and ended up the full time Pastry ‘Chef’ for the wholesale and retail store. Not yet realizing my full potential, I spiraled out of control and worked for a summer at the famous “Inn of The Seventh Ray” in Topanga Canyon . 400 lbs of grated cheese and 22 bushels of green beans later, I returned to C’s Donut House & Bakery to finish what I started by managing the store and bakery operations at 17. By 1981, I was well on my way to retiring my rolling pin and apron for an architectural scale.
In 1982, I launched my full time career of making things that were not edible, beautiful. Or, at least well planned...
Years in the Industry
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Hello Ed! Welcome to FOHBOH. My name is Andy Swingley. This is such an awesome site for sharing your ideas and learning some cool stuff! Check out my page for some great groups to join! You will bump into some of the smartest people on this site and the more you participate, the more you will get from it!
Welcome to the site... My name is Amanda Hite and I wanted to personally invitation to join the group Leading Generation Y (found on the main page under groups). The group is full of paradigm busters who are sure to funky up your thinking.
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You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
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Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.