...Contents Introduction and Thesis…………………………………………………………………………………..3 Influences…………………………………………………………………………………………………..3 Business Education………………………………………………………………………………………..4 Culinary Education………………………………………………………………………………………..4 Work History………………………………………………………………………………………………5 Avoiding Failure…….…………………………………………………………………………………….6 Winning At Success ……………………………………………………………………………………..7 Groups and Associations………………………………………………………………………………….7 Conclusion………………………………………………………………………………………………….7 References………………………………………………………………………………………………….8 3 REFLECTION ESSAY: Doug Strickland Reflection Essay: Doug Strickland Doug Strickland is an importer and broker of Integrity Wines which specialize in fine natural wines. He has been affiliated with the Restaurant and Winery business for over 25 years. Strickland is an all-around entrepreneur in the culinary division of fine foods and wines. His love for food and wine started when he was a teenage and carried on into his college life. Strickland put his dreams of becoming an entrepreneur on the backburner to hold other titles and positions right after college. After holding many other job titles he was determined to turn his million dollar ideas into a reality with the support of his friends and family. Strickland attended one of the top culinary schools, became a CEO/chef and learned hard lesson on success and avoiding failure in the world of entrepreneurship. (Thesis )When one door closes whether it’s a business...
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...delicious. She then began to host Behind the Bash on October 2006. This show focused on showing the reality of a catering business when they did huge events like the Grammys. On January 2007 she started her show named Giada’s Weekend Getaways. This show was mainly about her traveling to local destinations and showing her viewers her favorite places to eat and what their specialties were, as well as what she enjoyed eating at the restaurant. November 2006 she competed along side with Bobby Flay on Iron Chef America. They didn’t win, they lost to Mario Batalli and Rachel Ray. She went on to be a presenter at the Food Network Awards on June 2007. Most recently not culinary related Giada voiced the character of Gelata on a Tinker Bell special Pixie Hollow Bake Off. From all her hard work she won a variety of awards. She won: a Daytime Emmy (2008), Daytime Emmy award for outstanding lifestyle host nominee (2010 and 2012), a Gracie award (2012) and was inducted into the culinary hall of fame in...
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...I love everything about cooking. I love to be in the hot kitchen filled with the smell of rosemary being crushed, the odor of the pastries coming out of the oven, the Béarnaise sauce simmering in a pot ready to be drizzled over fresh Alaskan king salmon, and all the entrees being plated for the customer. But most of all I love the atmosphere of the kitchen and am awed by the speed at which every dish is customized for each diner. I could talk all day about how the culinary arts are such a humbling, difficult, and rewarding profession. My passion for cooking is why I believe it would be a wise choice to accept my application for entry into the highly esteemed Culinary Institute of America. When it comes to citizenship and the ability to work with others, I excel. I am never too harsh nor too lenient toward others. I try to deal fairly with all and am open to others’ opinions. I follow directions very well and do what I am told while still trying to infuse my own creativity into the food I cook. My strongest point in the kitchen is my ability to use the equipment for its intended purposes. I work well with melon/cheeseballers, whisks, blenders, pans, and especially cutlery. I use only the finest Hitori Hanzo cutlery and take the utmost care in cutting, dicing, mincing, and chopping with speed and precision while maintaining a safe cutting environment. When it comes to the speed of productivity, you can find no one better. In my mind, my most profitable skill would have...
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...LASA 1 The Art Institutes is a collection of private, for-profit educational institutions for career preparation in the visual, creative, and applied arts. The Art Institutes prepares creative students for careers including design, media, fashion and culinary programs. There are just over 45 Art Institutes schools located in major cities across North America, and have over 125,000 graduates. The target market for The Art Institutes is creative individuals between the ages of 18 – 35, both male and female. Our target audience considers himself or herself quite creative and thrives in creative environments. The learning strategy of our students revolves around an idea of doing. Instead of being lectured to, or reading out of text books, many of our students find the physical act of doing enhances their learning environment. In many cases our students may not have done well with a traditional type of education. The hands on learning approach at The Art Institutes better caters to students that have been neglected by traditional learning environments. Our target student enjoys being interactive with the world around them. They may have a love or passion for drawing, sketching, music, writing, creating or cooking. At The Art Institutes our value to students takes place in the creative world we live in. Today, we are in the midst of a creative revolution, and we help guide our students to succeed in this revolution. It’s our mission to take the raw talent and passion they possess...
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...Dunkin Donuts Case Study Report Dunkin Donuts : Betting Dollars on Donuts Acknowledgement We are really grateful to course instructor for all kinds of informative information and valuable advice. We are also very grateful to the group members who helped in preparing this project. Executive Summary Dunkin' Donuts is a business in food retail. They are the world's largest coffee and baked goods chain. Dunkin’ Donuts have been in business since 1950 and have been franchising since 1955. This franchise serves more than 2 million customers a day. Dunkin' Donuts sells 52 varieties of donuts and more than a dozen coffee beverages as well as bagels, breakfast sandwiches and other baked goods. It is important to look at consumer usage and future trends before entering into the market. Dunkin Donuts is part of the snack shop market. The snack shop market had almost 10 billion is sales worldwide in 2003 alone. Snack shops have an advantage because they are popular among all consumer groups. Dunkin’ Donuts has retained a consistent database of customers, while also gaining additional consumers through the progression of time and emergence of newer markets. The report discusses task environment that Dunkin’ Donut operates in. It describes the competitive environment and its customer base. The company follows different competition strategies and has goals to achieve through them. We also discuss the external environment of the company which includes the socio-cultural...
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...RED LOBSTER: MARKET RESEARCH REVEALS WHATS FRESH TODAY BACKGROUND 1968: Foundation: Red Lobster was founded in 1968 by entrepreneur Bill Darden and Charley Woossby. Originally billed as a “Harbor for seafood Lovers”, the original restaurant in Lakeland, Florida, was followed by several others throughout the Southest. 1970: General Mills acquired Red Lobster in 1970 as a five-unit restaurant company and rapidly expanded the company nationwide. As it reached more parts of the country, Red Lobster continually introduced guests to fresh dishes that quickly became favorites, with many guests getting their first taste of calamari, snow crab and Key lime pie here – not to mention the fact that it is where popcorn shrimp was invented. (after 1970, until 1980) In 1980, this year was one of the most important for the company, reaching and being in their stage of maturity, a stage in which all companies desire to be in there. In 1983, Red Lobster opened its first restaurant in Canada (Windsor, Ontario) Finishing, in 1995, after decades of success and growth, Red Lobster, together with Olive Garden and later Bahama Breeze, became part of Darden Restaurants, with Joe at the helm until 2005, when he turned the reins over to current CEO and Chairman Clarence Otis. Over the years, their passion for seafood and delicious experiences has kept Red Lobster evolving. Their menu has grown and changed with their guests’ tastes and their ability to bring the best of the sea to your table...
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...Javier Acosta has been in the country since he was 14 years old, and he has worked and graduated from Aurora Central High School. His motivation to cross three boarders was gang violence. “My grandmother didn't want me to end up in jail or worse, dead… I am grateful that I am not dead, that I have food, and shelter, but it has taken some hard work” ( Interview, March 3, 2017). When I asked him about the greatest obstacle he has encountered, he stressed the fact that because he is an illegal immigrant he will never get to further his education. He believes if he were to get a degree in the culinary arts he could finally have the life he’s always wanted (Interview, March 3,...
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...The scent of cinnamon, warm bread, and pumpkin warms the air as the children eagerly push together to peek at their creations. They lay napkins and forks along the family-style table and rush back to the oven to grab the treats that look as if they were pulled from the pages of Bon Appétit. Patricia Tamminga opened Patricia’s Table, a space for children’s cooking classes, in June of 2014. Patricia’s Table focuses on using local, sustainable foods while teaching children how to navigate the kitchen and create treats themselves. Tamminga grew up in the kitchen, with her grandmother and mother cooking from scratch every night. “After college I went to culinary school and worked in a kitchen in Houston for a little bit and loved it” Although she...
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...DUNKIN’ DONUTS PRESS KIT July 2012 Dunkin’ Donuts, At-A-Glance Dunkin‘ Donuts is owned by Dunkin' Brands Group, Inc. (Nasdaq: DNKN), one of the world's leading franchisors of quick service restaurants. Dunkin‘ Brands is the parent company of both Dunkin‘ Donuts and Baskin-Robbins. Dunkin' Brands Group, Inc. is headquartered in Canton, Massachusetts. At the end of 2011, Dunkin‘ Brands Group, Inc. had franchisee-reported sales of approximately $8.3 billion. Dunkin‘ Brands, the parent company of Dunkin‘ Donuts and Baskin-Robbins is one of the largest QSR (quick service restaurant) companies in the world with nearly 7,000 retail shops in nearly 60 countries worldwide. Dunkin‘ Brands Group, Inc. has a nearly 100 percent franchised model. There are more than 10,000 Dunkin‘ Donuts restaurants in 32 countries. Dunkin’ Donuts Locations (For Q1 2012) Countries Aruba Bahamas Bulgaria Canada Chile China Colombia Ecuador Germany Guatemala Honduras India Indonesia Korea Kuwait Lebanon Malaysia New Zealand Oman Pakistan Panama Peru Philippines Puerto Rico Qatar Russia Saudi Arabia Singapore Spain Thailand United Arab Emirates United States U.S. Alabama Arizona Colorado Connecticut Delaware Florida Georgia Illinois Indiana Iowa Kansas Kentucky Louisiana Maine Maryland Massachusetts Michigan Mississippi Missouri Nevada New Hampshire New Jersey New Mexico New York North Carolina Ohio Oklahoma Pennsylvania Rhode Island South Carolina Tennessee Texas Vermont...
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...Chipotle Mexican Grill was founded in 1993 by Chef Steve Ellis in Denver Colorado. The first location was actually a former Dolly Madison Ice Cream Shop near the University of Denver. Chef Steve Ellis attended the Culinary Institute of America in Hyde Park, New York and then became a line cook at Stars in San Francisco where he witnessed the popularity of taquerias and burritos. With a dream and an $85,000 loan from his father he opened the first location. Within one month he was selling over 1,000 burritos a day. In 1995 he opened two additional locations in Denver and by 1999 more in Columbus, Ohio and Minneapolis, Minnesota. In 1998 McDonald's made an investment in the company and by 2001 they had become Chipotle's largest investor. This allowed Chipotle to expand from 16 restaurants in 1998 to over 500 restaurants by 2005. As Chef Steve Ellis watched the company grow and expand he also observed how a most of the food in the United States is produced and processed. He witnessed the confinement of livestock and how they are injected with hormones to grow larger. With this, the company has adopted the philosophy, "Food with Integrity." This is a commitment to purchasing meat and produce from farmers dedicated to raising their livestock and produce using responsible and respectable practices. Chipotle Mexican Grill serves only natural raised pork and chicken. Over 85% of the beef they serve is naturally raised and 40% of the black beans they serve are certified organic. ...
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...Steve Ells Manager Profile Steve Ells is the founder, Co-CEO, and chairman of Chipotle Mexican Grill. Steve Ells is not your typical CEO; in fact he rarely will be seen in a suit. Steve is a passionate, energetic, hands-on CEO, who was first a chef. Steve Ells attended the University of Colorado at Boulder, majoring in Art History and then he went on to attend the Culinary Institute of America in Hyde Park, New York. Afterward he was a line cook for Jeremiah Tower at his favorite restaurant, Stars in San Francisco. His life long dream however, was to open his very own fine dining restaurant. In order to do so he had to generate enough money to turn his dream into a reality. That is when Chipotle came about. Chipotle at first was only a small eatery, a means to an end, Steve Ells never predicted just how internationally successful it would become. Steve Ells got his inspiration to create Chipotle from Mexican Taqueria’s in San Francisco. He loved the authentic and spicy flavors of their tacos and burritos, and he was amazed by the popularity they attracted. He thought how he would love to create similar simple Mexican food, while adding his own personal twist to it. By combining Steve’s inspiration from the Taqueria’s with his experience at Stars restaurant he opened his very first Chipotle Mexican Grill in 1993 in Denver, Colorado. His first Chipotle attracted so many customers and popularity that they ended up opening a second one a few years later. Now in 2014 there is...
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...Strategy Paper First Version for East Coast Catering Proudly Offering Top-Notch Catering Services For Your Personal or Business Needs! Chris Marchionni, Wednesday, Section 01 Table of Contents Executive Summary………………………………………………………………………3 Mission Statement………………………………………………………………………...3 Business Form…………………………………………………………………………….4 Management Team………………………………………………………………………..6 Compensation and Benefits……………………………………………………………….8 SWOT Analysis………………………………………………………………………….12 Porter’s Five Forces……………………………………………………………………....13 Competitive Advantage…………………………………………………………………..15 References………………………………………………………………………………..16 East Coast Catering is a Connecticut based corporation that provides catering services to customers in its targeted market. The Company was founded in 2010 by Chef Chris Marchionni. The purpose of this business plan is to raise $150,000 to initiate the development of a catering business while performing the expected financial and operational figures over the next five years. Mission Statement: “A mission statement defines what an organization is, why it exists, its reason for being. At a minimum, your mission statement should define who your primary customers are, identify the products and services you produce, and describe the geographical location in which you operate.”(Entrepreneur) Our Mission: East Coast Catering strives to ensure unforgettable events by exceeding your expectations with superior cuisine, outstanding service, and creative...
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...Strategy Paper First Version for East Coast Catering Proudly Offering Top-Notch Catering Services For Your Personal or Business Needs! Chris Marchionni, Wednesday, Section 01 East Coast Catering is a Connecticut based corporation that provides catering services to customers in its targeted market. The Company was founded in 2015 by Chef Chris Marchionni. The purpose of this business plan is to raise $150,000 to initiate the development of a catering business while performing the expected financial and operational figures over the next five years. Our Mission: East Coast Catering strives to ensure unforgettable events by exceeding your expectations with superior cuisine, outstanding service, and innovative presentations. We offer creative, customized, catering menus, optimal service and flawless designs that truly make any event a memorable experience. Business Form: East Coast Catering will act as a LLC. The reason being is that most local catering businesses function as a Sole Proprietorship, because it is the easiest form of business to start and operate under. Sole Proprietorships leave the owner accountable to very high amounts of liability. LLC’s are easier to set up in comparison with a corporation and allows the business owner to experience fewer liabilities than a Sole Proprietorship. A significant advantage of a LLC is that they avoid double taxation and is not required to pay an Income Tax. Management Team: Founded by Chris Marchionni, with more than 12...
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...1 The Globalization of Thai Cuisine Sirijit Sunanta University of British Columbia, sirijit@interchange.ubc.ca Paper presented at the Canadian Council for Southeast Asian Studies Conference, York University, Toronto, October 14-16, 2005 Introduction Globalization literature underscores the flows of people, information, technologies, capital and ideas across national borders (Appadurai 1996). The contact between cultures following these transnational flows has resulted in the widespread exchange and transformation of cultural forms (Appadurai 1996, Featherstone 1995). Responding to the call from some transnationalism and globalization writers, such as Cook and Crang, for the need to ground globalization theory in specific empirical materials, this paper seeks to analyze globalization through the mundane, everyday consumption of food and drink, and by following a form of cultural commodity – Thai food, or Thai cuisine – on its transnational routes. I start by giving a historical overview of how Thai food has become internationalized and has reached a global audience in cosmopolitan cities around the globe. Based on empirical observation of Thai restaurants in Vancouver, I explore the processes Thai cuisine has undergone when it enters transnational space and serves a global clientele. My field research reveals that Thai restaurants in a North American city highlight the authenticity of the Thai taste while at the same time adapting to local food customs. 2 Although creative...
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...My Unforgettable Trip to California Mirna El Hadi American Intercontinental University English 106 Dr. Rebecca Coleman January 12, 2013 “My Unforgettable Trip to California” This past April, my friend and I took a five-day trip to California, where we visited San Francisco and the Napa Valley wine country. We flew out on a Friday morning and stayed in the Golden State until Wednesday afternoon. During our visit, we saw quite a bit of gorgeous scenery, ate some scrumptious food, and drank some tasty wine. All in all, it was a fun, relaxing, and memorable vacation. But the reason the getaway was truly memorable is because I lucky to spend such an amazing time where I got to enjoy an awesome weather visit some unforgettable places, and best of all, try new kinds of food, which is my favorite. “Cool Weather for a Vacation Pleasure” When it comes to San Francisco’s weather, all I can say is “Gorgeous.” I mean that many great aspects of our vacation that were beyond our control just happened to go in our favor. In San Francisco, for instance, the weather was absolutely beautiful, with sunshine, very few clouds, and mild temperatures. The city has a reputation for being foggy, chilly, and windy, so we were fortunate to experience the lovely weather while we were there. In addition, my friend and I went to Pier 51, which is “home” to some sea lions during certain times of the year. Though there are many times throughout the year that the sea lions are not present...
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