March 2008 Blog Posts (241)

By Amanda Hite - Rated PG13 getting these CRAZY YOUNG PEOPLE to follow you.

Here are just a few of my initial thoughts I'd like to hear yours beware this posting was almost rated R....









Be Authentic



You know when someone’s Bullshitting you do you really think they don’t know when your full of sh*@? Be honest and authentic and you’ll gain their respect.



Let them be themselves



Being YOU is IN! Encourage them to express themselves they’ll appreciate it and be more transparent with you. Personal… Continue

Added by Amanda Hite on March 22, 2008 at 3:36pm — 19 Comments

UNICEF's TAP Project Supports World Water Day

Over 2,000 restaurants around the country this week are charging $1.00 for each glass of water they serve customers, ending today. UNICEF claims that a child in a developing country will have 40 days of clean water for every $1 glass purchased this week. It's an interesting experiment and interesting to see how much UNICEF raises this way.



My first reaction, selfishly, was to think, OMG, everything is going up in price: gas, food, text… Continue

Added by Ted Cohn on March 22, 2008 at 8:33am — 3 Comments

Chocolate Video Series

Hello FohBoh-ites, and to those who are celebrating, I wish you a Happy Easter! I hope you're all going to have a wonderful holiday weekend!



In honor of the holiday, I have just posted 10 Chocolate Videos, comprising my Chocolate Video Series. That's right, Volumes I through X are now available, right here on FohBoh, free of charge for your edification, entertainment, and laugh-out-loud pleasure. There is music, there are commercials, there are cartoons, there are skits, and a… Continue

Added by Matt Urdan on March 21, 2008 at 6:23pm — 1 Comment

Tricks for Hiring to Avoid Firing: Sound advice and real life solutions

Looking for a reliable general manager is an overwhelming task. And if you can't recruit from within, I have some tricks for finding someone who fits.



First, you have to find candidates. You can try management recruiters, newspaper ads and so forth. But you don't usually have the luxury of a lot of lead time, which suits these two options the best. To get candidates in a more timely manner, try the Internet. Post your position on places such as Monster, Career Builder and Craig's… Continue

Added by Tony Lyons on March 21, 2008 at 6:05pm — 2 Comments

Wine, Cheese & Culinary Debauchery

They say that cheesemaking goes back as long ago as 9000 BC, when animals were first domesticated for their milk. Milk is turned into cheese by an enzyme known as rennet, originally found in the lining of calves’ stomachs. Seems some ancient dude decided to carry his milk in such a skin, checked it out a little later and I’ll-be-a-bull-bucker, he “discovered” cheese.



Like cheese, wine is the product of a natural fermentation, and at which point in history the first wine and cheese… Continue

Added by Randy Caparoso on March 21, 2008 at 4:15pm — 2 Comments

The 48 Laws of Power

Greetings fellow foobahs....after reading the 48 laws of power, I came away with mixed emotions. Are we really made up like this, do we think like this, is it that important to manipulate, engineer, brainstorm our fellow being like this? What are your thoughts?













The 48 Laws of Power

by Robert Greene and Joost Elffers



Law 1



Never Outshine the Master



Always make those above you feel comfortably superior. In your desire… Continue

Added by Joe Archuleta on March 21, 2008 at 12:41pm — 14 Comments

Remember Who You Say You Are

Unless you are able to define what it is you do, how you do it, and what makes you different than every other company/person out there, your business will quickly dwindle down to being mere price-wars with your competitors.



I think often times people forget that. It’s a lesson we try and teach our clients on a daily basis. Any business owner can sit down and recall the day they decided to launch their business. They know what they wanted it to be, what it might look like, how it… Continue

Added by Jeremy A Heilpern on March 21, 2008 at 9:41am — 4 Comments

Grand Opening

Grand opening was a big success. We only did 42 covers, but thats what this place did on a normal Thursday night and we did it with literally no advertising. We didn’t have nearly as many hiccups as I had expected. The servers all did a great job considering. The food was incredible. Chef Stephen did a wonderful job getting his staff up to be able to pull this off without any real training. I was nervous until the end of the night. I finally settled down at the end of the night and started… Continue

Added by David McGuffin on March 21, 2008 at 5:00am — 4 Comments

OLD WINE IN NEW BOTTLE

Ubiquitous computing is a trend that's oft discussed and less frequently seen, but a shining new example just opened in New York City's luxurious St. Regis Hotel. A restaurant called Adour now features a technology-driven, interactive wine bar that lets guests explore for… Continue

Added by rohit on March 21, 2008 at 4:02am — No Comments

FUSE BOX

Crushpad's 15-pound fusebox was created to contain everything a group of four might need to explore how some of the world’s greatest wines are blended: Six 375 mL bottles of blending wine from some of Napa's finest vineyards, including Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Cabernet Franc; one 375 mL bottle of Mystery Wine; one graduated cylinder and 4 pipettes; four wine evaluation cards; four tasting place mats; recipe cards, a… Continue

Added by rohit on March 21, 2008 at 3:57am — No Comments

honey without mess





Honey may be one of a growing number of snobmoddities, as we noted back in 2006, but that doesn't mean it isn't still sometimes a sticky mess. Not so the Honey Drop, a new honey that you can hold in your hand.



Island Abbey Foods, of Prince Edward Island, Canada, has come out with a dried honey drop, equivalent to a teaspoon of the sticky stuff, that you can hold in your hand, drop in your tea or pop in your mouth. Released in… Continue

Added by rohit on March 21, 2008 at 3:49am — 3 Comments

latest ideas







Unveiled in 2006, the iBar is a customisable surface technology that turns any bar into a giant version of an interactive, touch-sensitive screen. Integrated video projectors can display any content on the bar's milky surface, while built-in intelligent tracking software continually maps the position of every object touching its surface. That input is then used to let the projected content interact dynamically with the movements on… Continue

Added by rohit on March 21, 2008 at 2:20am — No Comments

RPV35: Cooking with Kirsten

ReMARKable Palate Video #35: Cooking with Kirsten





Video of my visit with Kirsten Dixon of the WinterLake Lodge in Alaska. Today, we're in the kitchen, and Kirsten shows us how to make gougeres,… Continue

Added by Chef Mark Tafoya on March 21, 2008 at 12:49am — No Comments

RP135: Cooking in the Kitchen with Kirsten

ReMARKable Palate #135: Cooking in the Kitchen with Kirsten





I speak once again with Kirsten Dixon, chef and co-owner of the WinterLake Lodge in the Alaska Wilderness. This week, we go into the… Continue

Added by Chef Mark Tafoya on March 21, 2008 at 12:46am — No Comments

RPV34: Modern Dwellers Chocolates, Part 2

ReMARKable Palate Video #34: Modern Dwellers Chocolates, Part 2



Chef Mark continues his chat with Martha Brigham of Modern Dwellers Chocolate Lounge in Anchorage Alaska. We learn about some of the unusual (and some may say, crazy!) flavor combinations of their chocolate… Continue

Added by Chef Mark Tafoya on March 21, 2008 at 12:44am — No Comments

RP134: 19th Annual US Pastry Competition

ReMARKable Palate #134: 19th Annual US Pastry Competition



Chef Monica Glass, the "Pastry Princess" joins me to discuss the 19th Annual US Pastry Championship, which brings together some of the top pastry chefs in the country to create sumptuous cakes, luscious… Continue

Added by Chef Mark Tafoya on March 21, 2008 at 12:42am — 2 Comments

RPV33: Modern Dwellers Chocolates Part 1

ReMARKable Palate Video #33: Modern Dwellers Chocolates, Pt 1



Chef Mark chats with Martha Brigham of Modern Dwellers Chocolate Lounge in Anchorage Alaska. We talk about the inspiration for the shop, and taste some of the traditional Mayan drinking chocolate. On the next show, we taste… Continue

Added by Chef Mark Tafoya on March 21, 2008 at 12:40am — 3 Comments

RP133: Kirsten Dixon of Winterlake Lodge

ReMARKable Palate #133: Kirsten Dixon of WinterLake Lodge



This week, I speak with Kirsten Dixon, chef and co-owner of the WinterLake Lodge in the Alaska Wilderness, where I had the pleasure of spending a… Continue

Added by Chef Mark Tafoya on March 21, 2008 at 12:39am — No Comments

RPV32: Alaska Teaser

ReMARKable Palate Video #32: Alaska Teaser



A short teaser of what's to come soon from Chef Mark's journey to the WinterLake Lodge, deep in the frozen wilds of Alaska, and the culinary delights he discovered there.



Music:… Continue

Added by Chef Mark Tafoya on March 21, 2008 at 12:37am — No Comments

RPV31: Zester Tips

ReMARKable Palate Video #31: Zester Tips



Chef Mark shares a few quick tips on choosing zesters for taking the rind off lemons and limes. From bar zesters for making twists to fine microplane zesters. This is the third in a series of quick kitchen and shopping tips from ReMARKable… Continue

Added by Chef Mark Tafoya on March 21, 2008 at 12:35am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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