Here are just a few of my initial thoughts I'd like to hear yours beware this posting was almost rated R....
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 —
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 —
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 —
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 —
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 —
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
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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 —
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.
Added by Chef Mark Tafoya on March 21, 2008 at 12:37am —
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 —