Pages

Follow Me

About Me

My photo
Atlanta, Georgia, United States
Chef, Celebrity Event Appearances, Food Stylist, Food Writer, Media

Twitter

Europe Vacation 2010 - Videos

9 1/2 Weeks Famous Food Scene

"It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one." ~ M.F.K. Fisher

Kelis Dinner at Winter Music Conference 2010

Photobucket Photobucket Photobucket

Kellis Dinner at Winter Music Conference 2010 - Miami, FL

Last night musician Kelis hosted a dinner presented by Belvedere Vodka in celebration of her upcoming album, Flesh Tone, and revealed her
unknown passion: cooking. Held in a private bungalow at the W South Beach,
Kelis welcomed guests including Interscope-Geffen-A&M Chairman Jimmy Iovine, DJ Benny Benassi, DJ ...Rashida, Chicago Bears player Adewale Ogunieye, Kansas City Chiefs player Thomas Jones, DJ/musician Calvin Harris, Burns, JackSplash and more, who all enjoyed the menu she created and prepared herself.

Kelis, who found the time to go culinary school in between rocking the stage, impressed everyone with her cooking talents. In addition to the delicious food, which Benny Benassi raved about, guests were the first to hear Kelis' new album, while sipping Belve cocktails.

Tuesday, April 28, 2009

How To Work Better with Generation Y

http://money.cnn.com/2009/04/28/news/economy/gen.y.fortune/index.htm?section=money_latest

So-called 'milennials' are confident, ambitious, and tech-savvy, says one expert. They also need constant coaching.QuizWhat Kind of Manager?A psychologist says whether you take all the credit (or blame) when things go well (or badly) means a lot for you and how best to motivate your team.

1. When I succeed at a task, it is usually because I worked hard.
Strongly Disagree
Somewhat Disagree
Neutral
Somewhat Agree
Strongly Agree

NEW YORK (Fortune) -- Dear Annie: Once again this year I've been put in charge of our division's summer internship program, and to be honest, I'm dreading it. I'm not a big fan of generalizations about entire generations - I'm a Boomer and never feel like the stereotypes describe me - but I find "millennials," a.k.a. Generation Y, just baffling.

For one thing, they seem both overly ambitious and not ambitious enough. For instance, last year, one very bright and talented intern asked me how long it had taken me to get to my level in the company (14 years), then said he could do it in half the time. Yet he wasn't a hard worker and left on the dot of five every single day, no matter what was going on. I did my best to try and explain the connection between effort and advancement, but I doubt that it sunk in.

This year we have a new crop of 22 college seniors coming in, and we're going to expect them to accomplish some real results.Do you have any advice on how to communicate effectively with people in this age group? -Open to Suggestions

Dear Open: Have I got a book for you. Bruce Tulgan, head of a consulting firm called Rainmaker Thinking, has made a career out of counseling hundreds of companies, from Abbott Laboratories (ABT, Fortune 500) to Walt Disney (DIS, Fortune 500), on how to attract, motivate, and keep young employees. His latest book is Not Everyone Gets a Trophy: How to Manage Generation Y (Jossey-Bass, $24.95).

Tulgan agrees with you that not all members of any generation are alike. Still, "there are broad trends and patterns of behavior that can be useful in understanding what makes someone in a given age group tick." Gen Y, roughly defined as anyone born 1978 and 1990, has been "coached and tutored and guided and over-parented at every step of the way" in their short lives so far, Tulgan observes, so they may strike you as much more high-maintenance than you or your peers ever were.0:00 /02:05Gen Y moneymakers"

The sink-or-swim method of management many Boomers experienced, where you're expected to figure things out for yourself, does not work with Gen Y," he says. "They need all-day, every-day coaching, and it has to start as soon as they walk in the door.

"Not Everyone Gets a Trophy is chock full of mini-case studies from the companies where Tulgan has helped managers get great results from Gen Y employees - while keeping them happy so they don't leave - and I wish I had the space to reprint the whole book here.I don't, so here are five suggestions (from Chapter 8) for firing up your interns:

1. Set clear ground rules at the outset. "Managers tell me every day that Gen Yers fail to meet a lot of unspoken expectations about behavior in the workplace," says Tulgan. "I have an idea: Speak them." Of course, this requires you to figure out in some detail exactly what your expectations are. Then state them in no uncertain terms."The more you spell out clear ground rules up front, the better things will go," says Tulgan. "Write them down. They will serve as an easy point of reference whenever you want to remind one of your interns of something that matters to you: 'We both know that this is one of my ground rules.' "

2. Establish a regular time and place for one-on-one meetings. "Remember that Gen Yers have grown up hyperscheduled," Tulgan says. "They thrive on that kind of structure, and they thrive on one-on-one, personalized attention."So you, and any of your peers who are working with this crop of interns, need to sit down with each one to discuss his or her work as often as you can - every day if possible, but if not, then at least once a week. It's a chance to set goals, talk about problems, and find out what your interns might need from you."Making a plan to meet regularly, no matter how busy things get, is a huge commitment for both of you. It's a powerful statement that you care enough to spend time setting this person up for success," says Tulgan. "It's also a lot of pressure on both of you. But it's good pressure."

3. Focus on solutions, not problems. As one executive with a successful track record of managing Gen Y employees told Tulgan, "They want to improve. If you talk about continuous improvement, they are all ears." So teach them how, by concentrating on what happens next. Whenever something goes wrong, says Tulgan, "keep asking: Exactly what concrete actions - next steps - are you going to take now? What can you do to improve? What do you need to revise and adjust?" There was a reason Socrates asked his pupils so many questions. When people figure something out on their own, the lesson sticks.

4. Keep track of their performance. It may be tempting not to bother monitoring and evaluating your interns' performance the way you would with a "real" employee. But if you want great results from these young people, skipping the evaluation process would be a mistake. Tulgan recommends asking customers for feedback on the interns' work, asking other managers, and asking Gen Yers themselves to describe and evaluate what they're accomplishing. When in doubt, err on the side of excessive attention to detail.As one Gen Yer told Tulgan, "I'd rather have a manager who is keeping really close track of what I'm doing than one who doesn't know who I am or what I'm doing and doesn't care."

5. Teach them how to get what they need from you. Managers often tell Tulgan that Gen Yers make a lot of requests and demands. "I tell them, 'They're doing you a favor by asking for things. Once you know what they want from you, you have the key to getting what you want from them.'

"Without bogging down in endless negotiations, come up with a quid pro quo: You can have A if you'll agree to do (or stop doing) B. Handled correctly, a demand from a GenYer can turn into an opportunity to offer him or her a reward linked directly to performance - which is what really motivates most millennials.

If this all sounds like a lot of work, it is. "I'm not saying that taking on this constant coaching is good news for managers," says Tulgan. "I'm just saying it works." Whatever else you may think of this generation, Tulgan notes, they bring "a wealth of technical knowledge, energy, enthusiasm, and a tremendous openness to new ideas." And what company couldn't use more of those? "They're worth the trouble," says Tulgan. "Don't humor them. Take them seriously, and they'll reward the effort." Here's hoping.

Readers, what do you think? If you manage Gen Y employees, do you think they differ from other generations? What do you like and dislike about their work? Any tips on communicating effectively with them? Gen Yers, what do you like or dislike about the way your boss deals with you? What motivates you (or doesn't) to do your best work?

Post your thoughts on the Ask Annie blog.First Published: April 28, 2009: 9:48 AM ET

No comments:

Post a Comment

Popular Posts

Hot Item of the Week! 100% Pure Virgin Pecan Oil

Photobucket
Pecan oil is a Heart healthy cooking oil for every day use. Especially good for sautéing, stir fry, braising. Excellent in salad dressings and marinades. Pecan oil may be used as a butter substitute, and has high smoke point of 470 degrees.
FOR MORE INFORMATION AND PURCHASING INFO:

http://pecanoil.gourmetfoodmall.com/MerchantCategory.php/Pecan_Oil?categoryid=889

Wine of the Week - Frontera Cabernet Sauvignon/Merlot Chile Wine

Wine of the Week - Frontera Cabernet Sauvignon/Merlot Chile Wine
So I have been trying many different wines lately. Last night, with the recommendation of the package store attendant, I purchased this one. I am usually a semi-sweet wine type (Sweet Riesling or Sweet Red), this one turns out to be a great buy! Full bodied, I won't say that it is dry but the finish seems to be a little dry. It is a pretty decent wine for the price. Besides, I had never tried a blend before this one. Not bad--not bad at all!!

Chef of the Month

Iron Chef Masaharu Morimoto


Photobucket

Masaharu Morimoto (森本正治 Morimoto Masaharu; born May 26, 1955 in Hiroshima, Japan) is a well-known Japanese chef, best-known as the third (and last) Iron Chef Japanese on the TV cooking show Iron Chef, and an Iron Chef on its spinoff, Iron Chef America. Morimoto's costume on Iron Chef is silver with red trim and a picture on the back of Japanese and American flags tied together in a sheaf, while on Iron Chef America he dons the standard blue Iron Chef outfit with white trim. In his professional life, to distinguish himself from his on-screen persona, Morimoto wears (purely aesthetic) glasses.

Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980. Influenced by western cooking styles, he decided to sell his restaurant in 1985 in order to travel around the United States and his travels further influenced his fusion style of cuisine. He established himself in Manhattan, New York City, and worked in some of that city's more prestigious restaurants, including the dining area for Sony Corporation's executive staff and visiting V.I.Ps., the Sony Club, where he was executive chef, and the exclusive Japanese restaurant Nobu, where he was head chef.


It was during his time at Nobu where he got his start on the Iron Chef television show. Several months after the weekly run of Iron Chef ended in 1999, he left Nobu, eventually opening his own Morimoto restaurant in Philadelphia in 2001. He has plans to open a second Morimoto restaurant in New York City.


~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Morimoto currently appears as an Iron Chef in Iron Chef America, a spin-off from the original Japanese "Iron Chef" series.

Women: How often do you watch porn?



Talk of the Town - Atlanta

Restaurants that Atlanta critics and bloggers are talking about right now:


1.Leon's Full Service - www.leonsfullservice.com
2.Sauced - www.saucedatlanta.com
3.Antico Pizza Napoletana - www.anticopizza.it
4.Saskatoon - www.saskatoonatlanta.com
5.Bishoku - www.bishokusushi.com
6.Miller Union - www.millerunion.com
7.Amuse - www.amuseatlanta.com
8.Bakeshop - www.bakeshopatl.com
9.Grindhouse Killer Burgers - www.grindhouseburgers.com
10.Bocado - www.bocadoatlanta.com

Ask Chef L Boogie: Olive Oil as Anal Sex Lubricant?

Photobucket



Hi Chef L Boogie:

Two months ago I met an amazing man from Spain, we had a hot affair during the time that he was visiting my city and he told me that he was a collector of olive oil. We talked about having anal sex during the time that he was here but it never happened. Anyway, I am planning a trip to Spain to visit him and I thought about bringing him a nice bottle of olive oil to be used as a lubricant for our anal adventures! But my question is: is it a safe lubricant in terms of keeping the condom from breaking?

Thank you! Hot for Spain


Dear Hot for Spain,

Olive oil + latex condom = broken condom! Avoid using latex with any oil, oil-based lube, or petroleum products.

That's the quick answer, but there's much more that can be said about safer sex, condoms, lube, and erotic olive oil options.

A good lubricant for anal sex is essential. Lube makes anal sex more pleasurable, decreases risk of condom-breakage, and helps protect sensitive tissue. If you are using latex condoms, or any other latex barriers such as gloves or dental dams, olive oil should be avoided because oils and oil-based lubricants and lotions cause latex to break down. For any sexual activity using latex barriers, water-based or silicone-based lubricants are recommended.

Water-based lube, the most oft-recommended kind, can be used safely with latex and with silicone toys and it cleans up easily. Water-based lubes abound at sex novelty stores and drugstores alike. For anal sex, look for non-flavored varieties (flavored lube often has sugar and other ingredients that may cause irritation in penetrative anal or vaginal sex). Water-based lubricants may be somewhat sticky when they dry, but can be refreshed easily by adding water, saliva, or more lube.

Some people prefer silicone-based lube for anal sex because it typically has a slicker quality, stays wetter longer, and does not dry sticky. Like water-based lube, silicone is safe for use with latex. The body does not absorb silicone, which means it won't clog pores, but it may be more difficult to wash off (and out) of the body. Silicone lube will damage silicone sex toys, so the two should not be used together unless there is a condom on the toy.

Olive oil may be an option for lubricant if you use polyurethane condoms instead of latex. However, a word of caution with regard to olive oil and orifices: It may be difficult to remove, may clog pores, or may cause infection or irritation, so it is not recommended for internal use (except for eating, of course). Olive oil may be used erotically in other ways though, as an external masturbatory lubricator (probably safer for use on the penis than the clitoris) for example, or as massage oil with very little risk of any of the health concerns noted above (thought it may stain sheets). If you decide to use olive oil externally first, and have sex after, even if you use silicone or water-based lube, polyurethane condoms are still recommended rather than latex because the condom may have come into contact with olive oil residue left on the sheets or on other parts of the body.

Here's to overseas adventures with slippery substances!

Chef L Boogie





Ask Chef L Boogie: Is Sperm Fattening?

Dear chef L Boogie,

I’m very vain about my figure. I’m in great shape, ride my bike 120 miles a week, watch what I eat, and count every calorie. So, here’s my question: How many calories are in semen? My boyfriend and I enjoy oral sex about three times a week. Is it fattening?

Shy Girl





-----

Shy Girl,

When sperm leaves the human male, it travels at a speed of 27 miles-an-hour. It weighs in at about a teaspoon, contains three times the vitamins of a Jolly Rancher and fairly explodes with protein (about the same as an egg white.) As for calories? 5-7. Fewer than a cherry Life Saver. Bon Appetit!



chef L Boogie

Best Found Recipe of the Month - Banana Pancakes with Rum Syrup

Ready in: 30-60 minutes

Ingredients:
1 1/4 teaspoon baking powder
1 cup flour
1/2 teaspoon cinnamon
1 cup milk
1/4 cup light brown sugar
3 tablespoons corn oil
1 egg
1 teaspoon vanilla extract
1 pinch salt
1 cup mashed ripe bananas
1 tablespoon butter (melted)

***Rum Syrup***
1 cup pure maple syrup
2 tablespoons unsalted butter
3 tablespoons dark Jamaican rum



Directions:

Combine the dry ingredients in a large bowl.

In a separate bowl combine milk, sugar, 2 tablespoons of the oil, egg, and vanilla extract. Add to the dry ingredients and stir until the mixture is almost smooth.

Next, fold the bananas into the batter. Let this set, loosely covered, for about 25 minutes.

Combine the melted butter with the remaining oil. Place a nonstick skillet over medium heat. Pour a teaspoon of the butter and oil mixture in the skillet and heat.

For each pancake, pour 1/4 cup batter into the pan and cook until small bubbles form on the top, usually about 1 minute.

Turn the pancake over and cook an additional 30 to 45 seconds. Proceed with the rest of the batter, adding more of the bitter and oil mixture to the pan as necessary.

Serve warm with the rum syrup.

For Rum Syrup: Combine all the ingredients in a 4 cup microwave safe measuring cup. Cook on medium high power for 2 minutes, until the butter is melted. Stir and serve hot.


This recipe from CDKitchen for Banana Pancakes With Rum Syrup serves/makes 6