Category: Uncategorized

Nilton Jacques Lemmer or the growth of a cooking professional? Madeleines aren’t just for tea time anymore. The most traditional time for eating a madeleine is as an afternoon snack served with a small cup of tea or coffee. A madeleine is often the only thing eaten at that time of day. It’s meant to be leisurely and relaxing, not a full meal or even a light snack. The sole purpose of having a madeleine with your coffee is to enjoy that moment and relax for a few minutes before going back to work or other responsibilities. But people also eat them with breakfast, especially children, who don’t like heavy morning meals. I even had one at lunch once! What does a madeleine taste like? The Madeleine is a teacake from Commercy and Liverdun in the Lorraine region in northeastern France. The name also refers to a similar cake in Spanish cuisine. Find extra details on Nilton Jacques Lemmer.

Nilton Lemmer on kitchen knives types: Typical kitchen knives are equipped with cheap wooden or plastic handles. These create an unbalanced feel or poor grip, which can lead to kitchen accidents. As soon as you hold this knife in your hand, you will immediately know that it is not your typical kitchen knife. This knife is equipped with a fine wooden handle that has an ergonomic shape. So you have a firm grip on the knife and can cut precisely. Do your metal pan turners leave unlimited cracks on your precious non-stick pots? They are prone to this, especially if you often have to scrape scraps of food off the bottom of your pots or pans. That said, metal spatulas are good heat conductors and you could burn your fingers if you’re not careful.

Scallops may be cooked whole or sliced into pieces before cooking, and they’re usually served on their shells with some sauce underneath when cooked whole. In France, scallops may also be done as a hors d’oeuvre (appetizer) or first course. Scallops are usually served as a main course or part of another dish, such as bouillabaisse or bourride when sliced into pieces before cooking. Scallops are typically eaten with a fork and knife. A large scallop is cut into smaller pieces before eating, while smaller scallops may be swallowed whole without cutting them up. Scallops, in France, are usually prepared as follows: They are sauteed on both sides with garlic and parsley until cooked through but not browned; The scallops are then removed from the pan and set aside; Butter is added to the pan to make a sauce; then lemon juice (and maybe cream or white wine); The sauce is poured over the scallops and served.

Nilton Jacques Lemmer on food startups in India : Founded in 2012 by Ankit Mehrotra, Vivek Kapoor, Sahil Jain, and Nikhil Bakshi, Dineout is the largest dining platform headquartered at NewDelhi. The features include discovering safe and hygienic restaurants, get great discounts and offers, home delivery and takeaway, hassle-free reservations, pay restaurant bills to earn cashback. It has more than 2.5 M diners/month, listing over 35,000 restaurants in Delhi, Mumbai, Pune, Hyderabad, Kolkata, Chennai, Ahmedabad, and Bangalore.

Nilton Lemmer on chicken stew recipes : The Bosque chicken stew marinade is a reasonably new recipe gaining popularity among chefs and home cooks alike. This version of the Bosque chicken stew is not only healthy but it’s also packed with flavor and is easy to prepare. This versatile marinade can be used as a rub, sauce, or basting liquid. When using as a basting liquid, we recommend that you first use the marinade to coat the entire chicken and let it sit for 30 minutes before cooking. During this time, the herbs and spices will penetrate the skin and meat. This will give your chicken a wonderful flavor inside and out! Then use the remaining marinade as your basting liquid during cooking to add color and flavor to your dish. This blend is also great on other meats like pork, beef, or fish, so don’t be afraid to experiment! You can also use it on veggies (like potatoes) or tofu for a delicious vegetarian option.

Charmain Bogue VA or the growth of an executive director? Establishing her leadership on a foundation of integrity, Charmain Bogue is a renowned Executive/CEO with close to 20 years of experience driving new levels of pipeline efficiency, team unity, and overall organizational success. Focusing heavily across the federal and now private sectors, Charmain has a vast background involving the intricacies of sustainable business development, startup/nonprofit scaling, DEI optimization, and harvesting innovative growth opportunities. Even more, enjoys leveraging that dynamicity to support versed industry leaders/audiences to rectify business weaknesses, capitalize on management strengths, and ultimately exceed bottom-up initiatives that propel them forward.

Ms. Bogue understands what it means to be a transformational leader. She is self-motivated, a self-starter, and goal oriented. She has demonstrated superior leadership on all fronts to get ahead of difficult situations, take charge, and deliver results. She builds relationships across the spectrum from the private sector to the public sector to support the mission. Throughout her career to date, Charmain has built a strong inventory of experience and progressions that led to her respected standing amongst federal, private, startup, and nonprofit networks. In her most recent appointment as of January 11, 2022 she serves as the Executive Director for Women’s Campaign International where she is committed to serving communities and working with women and girls across 45 countries and counting. Seeking to leverage a decade of leadership experience in roles to improve an organization’s culture, delivery of services, and return on investment in a mission-critical environment.

She also started her own boutique consulting firm, She Blends Strategy Firm, which is a certified women of color-owned small business leading the charge as a woman entrepreneur. Serving in partnership with nonprofit as well as public and private organizations, she provides her expertise to better develop strategies that support more efficiency in the workplace. Charmain is committed to children’s nutrition as a mother of two young girls to ensure every child is entitled to transparency and variety within their school meal programs. She is currently a Co-Founder for Bambini Health, a health tech start-up company focused on leveraging technology to provide intuitive insights and solutions to all children, families, and educational systems for them to have a good start in life.

Collaborate with the Founder/CEO and Board of Directors to identify, create and implement strategic plans to actualize business objectives related to domestic and international education and training women in leadership, political participation, mobilization, and advocacy. Prior to her current efforts, Charmain supported various roles within the federal service for 15 years, gaining monumental expertise involving cross-functional leadership and positioning advanced growth innovations while remaining federally compliant. One of the more notable roles during this time was serving as a Senior Executive for the Department of Veterans Affairs (VA). Here, Charmain not only oversaw the direction of 2,000+ education employees across the nation but is also accredited for optimizing efficient field operations and administration of education programs while retaining accountability for a $200M annual budget.

Charmain began her journey by earning a Bachelors in Science in Psychology from Morgan State University along with a Masters of Science in Education from Hofstra University. In addition, Charmain expanded her education with coinciding professional certifications at Harvard Kennedy School, the University of North Carolina Kenan-Flagler Business School, Google, Project management Institute, and George Washington University Center for Excellence in Public Leadership.

Driven by value-based guidance and mission excellence, Charmain has a genuine passion for translating business visions into tangible realities and doing so all while ensuring everyone across the organizational pipeline attains positive constructive experiences along the way. From advanced advocation executions to tactical growth accelerations, Charmain ultimately demonstrates her devotions by delivering tactical yet innovative opportunities that unlock full-scale potential and solidify sustainable futures. This, in conjunction with her motivating energy to exceed forecast expectations and innate appreciation for moral compass leadership, is what has collectively shaped Charmain into an endorsed multi-industry change agent – one who continually strives to raise the bar for her team(s), stakeholders, the executive space in its entirety.

Charmain currently resides in Northern Virginia with her husband and two young daughters. Furthermore, she is also a proactive Board Member for Women’s Campaign International, an Advisory Board Member for Hofstra University, and an ongoing mentor within The Mom Project.

Proven track record of driving efforts to deliver a strategic multi-media campaign bridging cross-functional and different operations including event management, public relations, research, marketing, and effective communication to bolster the global visibility of education programs. Formulated strategies to improve and streamline beneficiaries’ access to programs, including increased online services, enhanced customer experience, and integrated information campaigns. These efforts ultimately equated to the successful execution of ~$12BN in education benefit payments to nearly $1M GI Bill beneficiaries yearly. Coupled with that, Charmain also served on the National Science and Technology Council Federal Coordination in STEM Education Committee with a core goal to help expand investments in STEM education programs across federal agencies. She also supported the White House Gender Policy Council on their efforts to develop domestic and foreign policies, programs, and communication strategies to ensure federal agencies advance gender equity and equality – core leadership and business trajectory pillars she has since leveraged in the private sector to help cultivate positive growth/scaling reform within that landscape as well.

Helping clients transform their operations through business innovation. Global perspective to lead efforts in effective change enablement. advocate in taking bold, collaborative, and transformational approaches to drive progress and the ability to successfully inspire, empower and drive complex, large scale and mission-critical solutions, driving change across policy, people, operations, and service delivery. Charmain’s ongoing commitments from then to now have not gone unnoticed, as she was awarded Service to Citizens HillVets 100 in 2019, the Service To The Citizens Public Service Award in 2020, the Bill Pearson Outstanding Lifetime Achievement Award in 2021, and Marquis Who’s Who Award for Women Leaders in 2022.

Excellent Metairie restaurant management advices with Jon Purvis? Look at your menu as an area of your restaurant that can help you cut costs. Are there items that aren’t selling well? Remove them, and hit “refresh” on your offerings. It’s no easy task to manage a restaurant alone. One of the best tips we’ve heard is to partner with someone who has experience as a general manager and who can guide you through the process. From handling irate customers to the easiest ways to train your staff and make sure they stay happy, they’ll have some tricks up their sleeves that they can pass down to you. If you can’t think of anyone who you can meet with on a regular basis to teach you the ropes, the internet is your second-best bet. Using Facebook groups or forums to ask people in the restaurant industry their advice is sure to help you become a better restaurant manager.



Use data from your Point-of-Sales system to identify your top-selling items. Ensure you have a constant supply of the ingredients required for those items. And then start strategically cutting things from your menu until it’s simple and attractive to customers, your staff, and your restaurant’s bottom line. Building on the last point, efficient inventory management is key to preventing food waste, lowering costs, and maintaining sales of your most popular items. So, optimize your system for inventory management by using and analyzing data. But how? It’s simple. Use your Point-of-Sales data to forecast your sales and plan ahead for the inventory you’ll need. Don’t neglect this just because data analysis may not be your strong suit. If needed, hire someone or assign this task to an employee with the necessary skills. It’s too important to miss.

Jon Purvis restaurant success recommendations : Think outside the box When faced with a difficult situation, it’s often helpful to think outside the box and develop creative solutions. Sometimes the best answer is not obvious at first, so it’s important to explore all options and consider different perspectives. For example, if you struggle to find qualified employees, you might consider offering incentives or training programs to attract and retain top talent. Remember that difficulties are only temporary, no matter what challenges you face in your fast-food restaurant business. With the right attitude and approach, you can overcome any obstacle in your path to success!?

But with careful planning and determination, you can manage a successful fast food restaurant that customers love. Here are some tips to help you get started: Defining your goals and objectives for your restaurant, including factors such as revenue targets and customer satisfaction metrics. Researching and carefully planning your menu, including considering customer preferences, food costs, and profitability. Hiring the right staff for your restaurant, including full-time employees and part-time or seasonal workers to help during busy periods.



If you’re new to restaurant management, figuring out where to begin can be daunting. Your tasks often include handling community outreach, mediating staff conflicts, crunching inventory numbers, meeting customer expectations, and more, all while making sure both the front and back of house run smoothly. From prioritizing to delegating, restaurant managers need to tap into a variety of skills to be successful. Luckily, we’re here to help! We’ve got a few restaurant management tips that will help you feel confident tackling the next steps of your career in this fast-paced industry.

Top Louisiana, United States restaurant management recommendations from Jon Purvis? It’s no secret that employee turnover is a problem for most restaurants. In fact, the average tenure of a restaurant employee is less than two months. Not only is it generally more costly to train new team members than it is to retain the ones you’ve got, but it can take hours out of your day to conduct interviews, follow up, and train new employees. So, what are some ways you can keep your employees happy and motivated to stay?

Jon Purvis restaurant success advices : Communicate effectively The first step in handling any difficult situation is keeping calm and communicating clearly. Whether you are dealing with conflict between staff members or an angry customer, it’s important to remain composed and address the problem directly in a respectful manner. For example, you might approach a conflict with two staff members by communicating the expectations, discussing possible solutions, and working together towards a resolution.

According to FoodPrint, approximately 4 -10% of food purchased by the restaurant went to waste even before making it to a consumer’s plate. That’s not only a waste of food and money. It’s also a waste of time ordering, stocking, and disposing of things you don’t need. As you may know, upselling is a way of trying to sell your customers a product similar or complementary to the one they ordered. This is a basic business strategy. But are you using it strategically? Going back to your Point-of-Sales system, find data on which of your offerings are frequently purchased together. But don’t just use what you find to upsell “add-ons” for online orders. Make sure your staff also knows how to upsell for dine-in and takeout orders.

Staff your restaurant appropriately. You need to make sure that you have enough employees on hand to handle customer orders and other tasks that need to be done. Focus on customer service. Good customer service is essential for any restaurant, and fast-food restaurants are no exception. Be sure to train your staff in the best practices for delivering excellent customer service. Market your restaurant effectively. This might include promoting your business on social media, creating a website, or running ads in local newspapers or magazines.

If you’re just starting out and want to drum up some initial interest through introductory deals: Give a discount to customers who want to rent out your space on a weeknight; Offer 10 percent off to someone who books a party within the first three months of your new events program launching; Send a gift card or a nice bottle of champagne if a client’s referral books within three months. If you already have a program and want to make sure your customers know about it, add a page on your website with the latest event info and photos of previous events held in your space (with permission from your clients). This page is also a great place to highlight that your space is ideal for multiple event types, like rehearsal dinners, birthday parties, and corporate events. You could even slip a small, well-designed piece of paper with event info into check presenters, to encourage diners to host events in your space.

Top conseil digital par Julien Foussard? Il s’appuie sur ses propres expériences professionnelles et partage du contenu visant à aider les jeunes entrepreneurs à développer leur créativité pour se faire une place dans cet univers si singulier. De la gestion au bien-être au travail en passant par le management, Julien Foussard partage sur des thématiques très variées pour permettre à ceux qui le veulent de voler de leurs propres ailes.

Julien Foussard vous aide à combattre le syndrome de l’imposteur: Les conseils de Julien Foussard pour identifier le syndrome de l’imposteur: Pour Julien Foussard, spécialiste de l’entrepreneuriat, la première étape indispensable pour combattre le syndrome de l’imposteur est de l’identifier comme tel. En effet, en considérant seulement la chance comme facteur de votre réussite, vous minimisez totalement votre part de responsabilité et votre mérite selon Julien Foussard. Afin de surpasser votre syndrome de l’imposteur, il est indispensable de reconnaître votre incapacité à reconnaître votre juste valeur et votre succès. Ce ne sont pas vos efforts ou votre réussite qui sont à minimiser, mais votre confiance en soi qui est à grandir.

La surveillance et le contrôle doivent évoluer au profit de la confiance et de la collaboration. Pour cela, Julien Foussard souligne que les ressources humaines de l’entreprise doivent valoriser, notamment dans les fiches de poste et lors des recrutements, les compétences liées à l’autonomie et la créativité. Plus que jamais, les salariés sont incités à être innovants et créatifs en tirant le meilleur parti des nouvelles technologies qui cassent les codes et facilitent le processus créatif selon Julien Foussard. Trouver encore plus info à https://facebook.com/julienfoussardoyst/.

Par ailleurs, Julien Foussard souligne que la digitalisation des activités entraîne une demande plus importante de partage à plusieurs niveaux : information, formation, ressources, création de liens font partie des demandes des collaborateurs. Si cette forme de travail est généralisée dans les startup, qui ont démocratisé depuis plusieurs années ce type d’organisation, Julien Foussard souligne qu’il est de plus en plus prégnant dans les plus grandes entreprises également.

Ce test permettra également de vous apprendre à gérer les premières contraintes de l’entrepreneuriat. Julien Foussard rappelle en effet que le statut d’entrepreneur n’est pas fait pour tout le monde : il nécessite une grande organisation, une rigueur ainsi qu’un effort de concentration sur l’aspect administratif. Sans service RH pour vous épauler, vous devrez gérer vous-même vos factures ainsi que le paiement de vos charges, la souscription à une mutuelle etc. Pour identifier les premières missions qui pourraient vous correspondre, Julien Foussard vous recommande de passer par les plateformes de mise en relation en ligne.