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southern cooking Tagged Articles
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Finger Lickin’ Good: Sanders Opens Kentucky Fried Chicken
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| In 1930, Sanders opened up a service station along U.S. 25, a busy highway which ran through Kentucky. It was not just a regular gas station. When people stopped to refill their gas tanks, Sanders made sure they refilled their stomachs as well. With home-cooked meals that his wife and children helped to prepare, Sanders’ first venture into the fast-food industry had begun. His station might have been simple, with only one table and six chairs, but it was a start. |
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Other southern cooking Related Articles
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How to Evaluate a Franchisor’s Training Program
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| Not long ago I took a trip to Tuscany and spent a week in a cooking class. Before the trip I spent time researching my options. I wanted to know who would be teaching the class, what courses and dishes would be covered, how hand-on the class was, if wine-pairings with the dishes would be addressed and if the class included trips to the local farmer’s markets to select fresh produce. Finding just the right cooking school was important to me because I would be spending a significant amount of money traveling to Italy and I wanted my experience to be well worth my time and effort.
For a woman interested in buying a franchise, evaluating the training a franchise business offers should involve even greater research – after all, this is about your future – not a vacation.
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The Daytime Cooking Diva Rachael Ray Is Born
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| The fact that Rachael Ray did not know where she was going makes where she wound up today all the more impressive. Despite never working at a five-star restaurant, attending a single cooking class, or training under a revered chef, Ray has made a name for herself as one of the industry’s most successful cooks. She is one of Food Network television’s most popular hosts, the author of numerous bestselling cookbooks, and editor-in-chief of her own magazine. More recently, Ray stepped out even farther into the limelight with her own hour-long daytime talk show, “Rachael Ray”. So, if not from a culinary institute, where did this daytime diva get the cooking know-how that has taken her on a meteoric rise to fame? |
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Home Business Journey
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| Think of your journey with home business as taking a trip from the north tip of Maine to the southern tip of California...walking. You get prepared, you have all of your gear set to go and you are off. The first few days... |
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5.3 Case Study 3: Enterprise solutions to poverty
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| Nurturing pro-poor small enterprise
in southern India via the social
merchant bank model |
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Was Your Marketing Raised On Family Farms?
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| I really enjoy cooking and baking - so if you have any good and unique recipes, do send them my way. But I don't want to talk to you about cooking today; rather, I want to talk to you about a marketing lesson I was reminded of when I went to prepare dinner the other evening.
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From Cancer to Career
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| Christina Pirello tells her story on how she evolved from having cancer to having her own cooking show. |
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California Interior Designer Finds Success as a Home Stager
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| The Staging Diva, shares a story about an Interior Designer surviving Southern California’s housing collapse by becoming a home stager. |
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How Chefs and Cookbook Authors can do a Great Cooking Segment on TV
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| 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. |
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Lessons From Skyline Drive
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| About half an hour west of our southern Colorado home, up in the scenic Rocky Mountains, is a road that presents an amazing adventure... and more than one lesson for aspiring inspirational leaders.... |
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Even In Small Bites, Spending Is Hard To Swallow
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| I'm a nice guy, right? And I really hate to be critical. Really, I do. But I find myself needing to level some biting criticism at what the U.S. administration is cooking up these days.... |
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