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No Holds Barred: Schwartz Takes Onex to the Top
In 1983, Schwartz founded Onex with one single mission at hand: to search for and acquire under-managed and undervalued companies, streamline their operations, and sell the acquisitions for a profit after their asset bases had been added to. Early on, Schwartz focused on purchasing such big name companies as Purolator Courier Ltd., an in-flight catering company called Sky Chefs Inc., and Beatrice Foods. He sought to acquaint himself with companies that already had a recognized brand name that he could draw upon.

Lesson #3: Create Long-Term Value For Your Shareholders
Before Schwartz ever made a decision to acquire a company or not, he would always ask himself one question: what can this company become? Schwartz was not interested in making short-term profit. Instead, his number one goal centered around creating value for his shareholders. “Every decision Onex makes is made on the basis of creating long-term value,” says Schwartz. “Our philosophy is to operate like a forever owner of an asset.”

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Lesson #1: Hire the Best
“What we have that a lot of other caterers don’t is a lot of talented chefs,” says Puck, identifying one of the key ingredients in his recipe for success. “I’m not saying that nobody else has talented people, but nobody has as many as we have.”

Lesson #2: Keep it Simple
Puck has never been one for pretensions. Despite being a gourmet chef who caters to the who’s who of Hollywood and many of America’s other elite, Puck has refused to succumb to the glitz and the airs of many of the other top chefs. He has kept his recipes simple and their presentation equally so, his restaurant designs unfussy and his overall message clear-cut: “I think people can walk by, and they see the menu. It’s not intimidating and the food is interesting. If they get good food, friendly service in a nice environment, people will come back and tell their friends.”

No Holds Barred: Schwartz Takes Onex to the Top
In 1983, Schwartz founded Onex with one single mission at hand: to search for and acquire under-managed and undervalued companies, streamline their operations, and sell the acquisitions for a profit after their asset bases had been added to. Early on, Schwartz focused on purchasing such big name companies as Purolator Courier Ltd., an in-flight catering company called Sky Chefs Inc., and Beatrice Foods. He sought to acquaint himself with companies that already had a recognized brand name that he could draw upon.

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?
Manhattan Fish Market Franchise now in Five Countries
31st January 2010: Wahono Saputra was on a trip to Singapore with his wife, Sally Dewi Mulyadi Tan, a few years ago when they saw chefs at a restaurant prepare the dish in such a way that it burst into flames. The preparation was done in front of the guests. He was intrigued by this, and he and his wife both fell in love with the first dish, later deciding to open their first franchise in Jakarta, which they called the Manhattan Fish Market.

More lessons from MasterChef – Can you take the heat?
As the saying goes, “If you can’t take the heat get out of the kitchen”. Once again MasterChef has served up some great life lessons. Last year I wrote about the great leadership, coaching and mentoring we can learn from MasterChef. Again Garry, George, Matt and the other guest chefs showed us how to excel in this area of leadership. On this occasion, I want to comment on ‘Resilience’ and dealing with setbacks and challenges, and how MasterChef gave us a window into how people handle stress and demanding situations. The time pressures and increasingly difficult tasks set for the contestants showed us how well they were able to manage themselves under pressure and produce the goods. You could often see the demands of a given situation getting to a number of the contestants. It was unrelenting at times.
How Chefs and Cookbook Authors can do a Great Cooking Segment on TV
One of the best ways for chefs and cookbook authors to get extra exposure is to demonstrate their capabilities by showcasing recipes and talent on an in-studio cooking segment on television. A lot of things can go wrong on live TV especially if the demo is not well planned out. Here are some tips to insure that your cooking segment is great.
Get Your Creative Juices Flowing When You\'re Up Against a Wall
Every writer experiences writer's block from time to time. However, writers aren't the only creative professionals that encounter mental blocks. Graphic designers, artists, and chefs also suffer from creative mental blocks occasionally. The good news is that you don't have to lose an entire day's work due to a pesky creativity block. By implementing the tips below, you'll be able to tear down the dam and allow your creative juices to flow freely...
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