Like this article? PLEASE +1 it! Evan Signature
Evan Carmichael Top Header about About Home Profiles articles Tools forums inspirational quotes About facebook Twitter YouTube Blog

professional chef Tagged Articles



The Makings of a Culinary Master: The Early Years of Wolfgang Puck
Wolfgang Puck’s signature catch phrase is: “Live, love, eat!” For the past 25 years, Puck has been experiencing the sweet taste of success by doing just that. He was ranked 89th on Forbes’ Top 100 Celebrities in 2006 and has created an empire worth almost $500 million, which includes everything from restaurants to catering to frozen foods to kitchenware. If this weren’t enough to establish Puck as an icon in the culinary world, he is also the host of his own weekly cooking show and has released several cookbooks.

The Food Truck Phenomenon- Gourmet, On-The-Go
In a society full of gourmet food-loving, time-crunched consumers it’s little wonder that food truck businesses that marry upscale food and convenience are proving to be the perfect recipe. Today’s food trucks have come a long way, though. From cupcakes to tacos, today’s food trucks are serving up a wide-range of popular treats and upscale fare, and redefining the sector. Fortunately, with numerous established food franchises and onsite, vending businesses available, you don’t have to be a seasoned restaurateur, a professional chef, or an experienced business owner, to become part of the fast-growing, mobile food movement.

Work At Home: No College Degree Needed
For many people searching for opportunities to make money from home the Internet offers the perfect solution. The internet levels the playing field so that virtually anyone can start a business from home - even if they don't have a formal college degree.

Other professional chef Related Articles

“A Business Coach’s Top Ten Tactics for Marketing Professional Services”
Marketing professional services is a real and difficult challenge. The challenges of marketing professional services are different from those of marketing products. Two major reasons for the differences are that clients cannot see or touch professional services before they buy them and the professional services are often produced and consumed simultaneously. And another reason is that marketing professional services is split among marketing, sales, professional and management staff instead of a dedicated marketing and sales force. Based upon my research and my own professional experience, I developed a Top Ten Tactics for marketing professional services. My top ten tactics for marketing professional services are:

Hell’s Kitchen Heats Up: Ramsay The Chef Is Born
It was a tough blow for Ramsay, not being able to play football anymore. But, in cooking, he found solace. At the age of 19, Ramsay went to work as a commis chef at the Roxbury House Hotel. Subsequently, he went to work at the Wickham Arms, where he was placed in charge of his first kitchen and its 60-seat dining room.

Lesson #5: Know Whose Dish You Are Serving
“The secret of a successful chef is to put yourself in the customer’s position,” says Ramsay. “By that I mean thinking about what they want.”

Sampling Success: How Bad Chef Ramsay Makes Good
“Chefs are s*** at running businesses,” says Ramsay. “When you look at the f***-ups with Marco [Pierre White] and [Jean-Christophe] Novelli, and what they’ve done in terms of how their businesses have disappeared without a trace, it’s because they’ve tried to run those businesses themselves.” Ramsay may be the exception to his own rule. An internationally renowned chef and a successful entrepreneur, Ramsay’s global empire shows no signs of disappearing. How did this temperamental man who once dreamed of playing professional football become one of the most celebrated chefs today?
Turning up the Heat: Rachael Ray Is On Fire
The executives at Cowan and Lobel were not sure if hiring Ray to be the chef at their store was such a good idea in the end. Her prepared dishes were, after all, even outpacing the store’s grocery sales. But Ray had an idea to solve the problem.

THE TOO SALESY PARADOX WHY PROFESSIONAL SERVICE PROVIDERS CANT SELL AND WHAT TO DO ABOUT IT
By John Doerr The distress is obvious. The complaints are frequent. The clear disdain for the activity is surprisingly unfiltered. What are we talking about? Selling, or more specifically, selling professional services. In conversation after conversation as I work with clients, conduct seminars, or network with my professional colleagues, I hear the same comments: Selling conflicts with my values as a professional. Selling gets in the way of building strong relationships. You have to have it in your genes - like a used car salesman. I don't sell professional services - I work with my clients to create the best solutions. People won't respect me as a professional if I am selling to them. I can't sell to them. What will they think of me? It (selling) is not what we do around here.

Design!
(1) Nice touch! Award-winning chef Sissy Hicks has opened a wonderful take-out, 3-meal-a-day place 5 miles from my home!! (My wife and I haven't cooked for weeks. Or, rather, I haven't cooked in the three weeks since Susan broke her leg and I "took over"!)

Become the Star You Are Meant to Be
You want more out of life than just a job. Whether you work for a large company, a startup, a nonprofit, or you are an entrepreneur, you want to be a star; a complete and total personal and professional success. But professional success is complicated and may be elusive. To achieve professional success and become the star you are meant to be you need a professional success blueprint.
LEADERSHIP: LEARN FROM REAL HERO
Narayanan Krishnan was a bright, young, award-winning chef with a five-star hotel group, short-listed for an elite job in Switzerland. But a quick family visit home before heading to Europe changed everything.
The Food Truck Phenomenon- Gourmet, On-The-Go
In a society full of gourmet food-loving, time-crunched consumers it’s little wonder that food truck businesses that marry upscale food and convenience are proving to be the perfect recipe. Today’s food trucks have come a long way, though. From cupcakes to tacos, today’s food trucks are serving up a wide-range of popular treats and upscale fare, and redefining the sector. Fortunately, with numerous established food franchises and onsite, vending businesses available, you don’t have to be a seasoned restaurateur, a professional chef, or an experienced business owner, to become part of the fast-growing, mobile food movement.

Featured Article

Bottom Footer



Newsletter

Get advice & tips from famous business
owners, new articles by entrepreneur
experts, my latest website updates, &
special sneak peaks at what's to come!
Name:
Email:
Popular Articles

Qualities of Leadership Part 1

Join Conversations Politely, Part 1

Four Reasons Why Entrepreneurs Should Blog
Suggestions

Email us your ideas on how to make our
website more valuable! Thank you Sharon
from Toronto Salsa Lessons / Classes for
your suggestions to make the newsletter
look like the website and profile younger
entrepreneurs like Jennifer Lopez.