Instructors
Ben Willis-Becker, Chef de cuisine at Holly’s, is a native of Knoxville where he started his culinary career 23 years ago. He received an associate degree in culinary arts and a BA degree in business and restaurant management. He has worked most positions a kitchen has to offer including pastry chef, chef de cuisine, and chef/owner. He has travelled throughout the country with his wife and two boys and he is happy to be back in his hometown to pass on what he has learned
...Instructors
Kelly Campbell Nicely has over 20 years of
...Lelo Intimate Lifestyle Products at Cheeks!
Check out Lelo at Cheeks and inquire about hosting your own party.
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Instructors Cooking Classes Summer 2013
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and Chefs Eric Howren and Mark Estes. With a cooking style that is based upon Fine Classical French Technique intertwined with a Southern regional flair and fusion
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Please join us on Friday, January 11, at 8:00 am in Showroom 899 at the Atlanta Gift Mart.
We are co-hosting a breakfast seminar with Rosse & Associates by Jason Solarek from Bridge Catalog.
Seminar benefits:
+ Learn what successful retailers are doing to sell more online.
+ Learn how to efficiently reduce online operating costs and increase product offering.
+ See examples of successful online stores.
+ Receive a free website assessment.
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The French consulate in Chicago will be hosting Jason Solarek and four other panelists this Friday, March 9, 2012. This panel will discuss the home goods industry and do a Q & A with the audience. If you would like to attend, please write [email protected].
Panelists include:
+ Mary Jo Killoran – Manufacturer's representative in the Midwest
+ Sean B. Nutley – Co-owner of bluecashew Kitchen Pharmacy
+ Karl Sorensen – Owner of P.O.S.H.
...The Wall Street Journal spoke with Thomas Keller about food in today's paper. Mr. Keller uses Raynaud porcelain tableware to produce his Checks tableware that he uses in his restaurants.