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Life is too short not to love what you do.
I am a Hospitality Business student at Michigan State University with a focus in restaurant operations. Restaurants have been my chosen path since I was roughly 15 years old. My primary focus is in the Back of House operations, however I feel that management is the logical next step in the process. This summer I will be working for Brinker International at On The Border in Novi, MI. I will also be completing an independent study in market research for the restaurant's catering operations. I will graduate from Michigan State in May 2009 with a Bachelors' Degree of Arts in Hospitality Business.
Thank you for your kind note. It was an honor to serve as Executive Director for Les Gourmet. The year was 1973. We had a great team and I sincerely appreciated everyone's effort, talent, and dedication. I'm really more of a front of the house type of person, so I placed my complete trust in the heart of the house group and they did a wonderful job. Les Gourmet was actually in a state of transition at that time. We probably had more friends (art students, whatever) serving than hospitality students - hard to believe, but everyone didn't participate. I like to think that we "rekindled" the event and proudly hosted about 250 that evening with a Hawaiian theme. I put a book together a couple of years ago that I shared with the Executive Director (think it was 2003) which contained the menu and other momentos from the evening. I wonder if that is still available at The School.
Stephanie, will you be at the NRA Show in Chicago? Will you be attending the Salute to Excellence Dinner? I try to sit with Dr. Jeff Ellsworth and the MSU students. If you are at the show, please stop by the NRA Solutions booth to say "Hi" and I'll make a point of visiting the MSU booth.
Please keep me posted on the dates for the 2009 Les Gourmet dinner. I'll try to fit it into my schedule.
By the way, incredible photos. The work is fantastic. I enjoying going on cruises and your display is better than most of the work that I've seen onboard ships.
Hi there and welcome to a great food network!
I joined back in Jan 11th and have enjoyed meeting a lot of great people. Please take a look around and start posting replies and comments to all the discussions and blogs. I would even start some based on your areas of interest and expertise! I know that I have learned a lot so far.
You can also join different groups. I started one call Pacific Northwest Food Network.
I have also sent you a friend request, please accept it! I will add you too! Again, thanks for joining. I know you will have a great time!
Adam R. Cox
Welcome to a cool site! My name's Amanda Hite and I wanted to invite you to join the Group TALENT revolution. There are alot of funky thinkers and innovative talent paradigm busters that hang out there. You can find the group on the main page under groups!
Hello Stephanie! Thanks for joining the Network. If you are interested in any groups, check out the Leadership group on the front page. I would love to have your feedback and thoughts if you have time!
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.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
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.