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Tennesse Williams summed it up a bit more succinctly but without the poetic profundity - He simply said ""we are prisoners in our own skins .

Gibran is trying to express something sublime ...difficult if not impossible to decribe the sublime - in fact I was put firmly in my place once by a professor who explained that something "sublime" is beyond explanation - bit like God really - you may know it or feel it but not describe it .... and as the Bhudists would have it ..don't bother trying ... Here you sure can feel it!...
Read by Shane Morris
Kahlil Gibran was the key figure in a Romantic movement that transformed Arabic literature in the first half of the twentieth century.
Full Poem:

Defeat, my Defeat, my solitude and my aloofness;
You are dearer to me than a thousand triumphs,
And sweeter to my heart than all world-glory.

Defeat, my Defeat, my self-knowledge and my defiance,
Through you I know that I am yet young and swift of foot
And not to be trapped by withering laurels.
And in you I have found aloneness
And the joy of being shunned and scorned.

Defeat, my Defeat, my shining sword and shield,
In your eyes I have read
That to be enthroned is to be enslaved,
And to be understood is to be leveled down,
And to be grasped is but to reach one’s fullness
And like a ripe fruit to fall and be consumed.

Defeat, my Defeat, my bold companion,
You shall hear my songs and my cries and my silences,
And none but you shall speak to me of the beating of wings,
And urging of seas,
And of mountains that burn in the night,
And you alone shall climb my steep and rocky soul.

Defeat, my Defeat, my deathless courage,
You and I shall laugh together with the storm,
And together we shall dig graves for all that die in us,
And we shall stand in the sun with a will,
And we shall be dangerous.
Charlie Chaplin's inspirational final speech in "The Great Dictator"

One of the most inspirational speeches in recorded history was given by a comedian by the name of Charlie Chaplin in the movie "The Great Dictator". If you like what you see please share the video any way you can and pass the message on, thanks! (Translations below)
Charles Bukowski was a prolific underground writer who spoke his truth — his whole truth — even when it was overtly opinionated, and especially when it would offend the sensibilities of his time. Written in 1993, his poem “The Laughing Heart” is a testament to the clarity that he found at the end of his life.
Max Ehrmann was an American attorney and poet who often wrote on spiritual themes. During his life, he contributed great thoughts to our literary lexicons, blending the magic of words and wisdom with his worthy observations.
Desiderata, which means “things that are desired,” was written by Max Ehrmann “because it counsels those virtues I felt most in need of.”
The Story Of The Frog - You Give Up You Die
A story about friendship, loss, and never giving up
by Dare to do. Motivation

Listen to your happy...don't give up and always believe!
"You Want First Place Come Play With Me, You Want Second Place Go Somewhere Else." KOBE BRYANT. The Mindset Of A Winner.
Jack Ma's Advice For Young People
Jack Ma talks about the advice he would give to young people as they embarked on their path for their future career.
Learn how to get anything you want using the 6 weapons of influence in Robert Cialdini's book - Influence: The Psychology of Persuasion.
Napoleon Hill - 10 Rules of Self Discipline
Former FBI agent and body language expert Joe Navarro breaks down the various ways we communicate non-verbally. What does it mean when we fold our arms? Why do we interlace our fingers? Can a poker player actually hide their body language?
There are a number of myths about detecting deception. Fidgeting, looking away, touching your mouth, all of these things are commonly thought to be practices that indicate deception. Jim Clemente, former Supervisory Special Agent for the FBI, explains why that isn't always the case and how people like him can decipher what these indicators really mean.

Clemente is a retired FBI criminal profiler, and co-host of "Real Crime Profile," a true crime podcast distributed by Wondery.
The 33 Strategies of War by Robert Greene summarized as succinctly as possible in this 24-min animation by yours truly, illacertus. I received an e-mail reply from Robert Greene after waiting an approximate three months since I sent my initial fan mail linking to these summaries, in which he says Thank You.

"The art of war is to win without bloodshed or the use of force. (Otherwise) the minimum necessary use of violence."

Part I) Self-Directed Warfare
1) Declare War on Your Enemies
2) Do Not Fight the Last War
3) Do Not Lose Your Presence of Mind
4) Create a Sense of Urgency & Desperation

Part II) Organizational (Team) Warfare
5) Avoid The Snare of Groupthink
6) Segment Your Forces
7) Transform Your War into a Crusade

Part III) Defensive Warfare
8) Pick Your Battles
9) Turn the Tables
10) Create a Threatening Presence
11) Trade Space for Time

Part IV) Offensive Warfare
12) Lose The Battles But Win The War
13) Know Your Enemy
14) Overwhelm Resistance With Speed and Suddenness
15) Control the Dynamic
16) Hit Them Where it Hurts
17) Defeat Them in Detail
18) Expose and Attack Your Enemy's Soft Flank
19) Envelop The Enemy
20) Maneuver Them Into Weakness
21) Negotiate While Advancing
22) Know How To End Things

Part V) Unconventional (Dirty) War
23) Weave a Seamless Blend of Fact and Fiction
24) Take The Line of Least Expectation
25) Occupy the Moral High Ground
26) Deny Them Targets
27) Seem to Work for the Interests of Others
28) Give Your Rivals Enough Rope To Hang Themselves
29) Take Small Bites
30) Penetrate Their Minds
31) Destroy From Within
32) Dominate While Seeming to Submit
33) The Chain Reaction Strategy
The Art of War is the most influential treatise on war ever written, consisting of 13 chapters each of which is devoted to one aspect of warfare, it has shaped the way in which conflicts have been fought for thousands of years from the Japanese samurai to the Napoleonic war. Not only has the book influenced military commanders and generals all over the world, it has had resounding effects on politics, sports and business to this day.

In this video, we give key examples of Sun Tzu's most influential philosophies and strategies. These range from the Vietnam War to the coasts of Normandy in 1944.
What you will learn:
• checking in a guest
• politely expressing confusion
• apologizing for booking errors
• compensating the guest
• explaining hotel services and amenities
• initiating small talk
• giving directions
Don't know how to book a hotel room by telephone? What to say to the receptionist or the travel agent?
This video will introduce you to the Parkinson's Law.
The law states this: "Work expands so as to fill the time available for its completion."

Essentially the more time you have to complete something, the longer it will take you to finish it.
And the less time you have to complete your goal, the more likely it is that you'll complete it in proposed time.
But if a goal or a task does not have a specific deadline set, it will most likely never get done.

In this video you'll learn how to use the Parkinson's Law to your advantage and manage your time more effectively thanks to it.
Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:

1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
You can talk to anyone, and I am going to tell you how! In this video, I am going to teach you a few conversation tricks and nonverbal tips that use both your communication and people skills to lead to amazing conversation and memorable first impressions.
Become a leader by modeling yourself after the best.

We describe leaders as people who carry themselves differently and possess a magnetic charisma. Leaders are the alphas: they are instantly memorable, hold authority and seem to be ahead of the game. In this video, I will you share with you how leaders use their body language and nonverbal communication to appear more powerful, trustworthy and successful.
In this video, we walk you through the Steps of Service that every waiter should follow to ensure that your guests have consistently excellent experiences at your restaurant. From greeting a new table to dropping off the check, we explain in depth what habits and skills servers need to cultivate to take the fullest advantage of every step in the service process.

Restaurant Wings provides straightforward and engaging training to empower team members, streamline guest service, lift team morale and turn any employee into a seasoned service professional. Once we take them under our wing, you’ll see the difference. We are an invaluable resource for owners of restaurants and small restaurant chains, allowing you to compete with large national chains who use their own in-house training programs.
Does the salad fork go on the right or left? And what is a charger? Learn the terminology and techniques to set a traditional dinner table with proper placement of flatware, plates and glasses. From the Hospitality & Tourism Management curriculum by Paxton/Patterson College & Career Ready Labs.
This is a DIY Napkin folding tutorial for all. There are 6 easy ways to fold napkins and show off your awesome hosting skills. This is also suitable for any other events such as a DIY wedding, dinner parties, or really any time you want your table to look oh so fancy and BEAUTIFUL !
When working in a restaurant, it’s important to learn proper table clearing etiquette. When exercised with confidence, it shows guests that you are a dedicated professional and it ensures you don't intrude on their dining experience.

Because clearing tables is something you’ll have to do regularly as a server, it’s important to learn how to do it without fumbling.
Handling with wine and its serving are a very important issue in the wine culture. Every waiter should know how to serve wine.This means to act according to the certain rules which are the result of tradition and implies any wine selection and presentation of bottle of wine. Procedure includes setting the right temperature of wine, opening the bottle and pouring the wine into the appropriate glasses.
This video will briefly show you the requirements and standards required when taking a booking over the phone.
This video will give a brief explanation about the techniques used to take orders in a restaurant.
This video will give you a brief explanation about the techniques used during silver service dining.
This video will give you a brief explanation and overview about Plated Service Procedures
This video will give you a brief explanation about the techniques used to open and serve champagne.
This video will give you a brief explanation about the techniques used to greet and seat guests.
This video will give you a brief explanation about the techniques used during formal service.
This video will give you a brief explanation about the techniques used during filleting.
This video will give you a brief overview about the techniques used to polish wine glasses.
This video will give you a brief explanation about the techniques used to present the bill and take payments.
This video will give you a brief explanation about the techniques used to clear tables.
A useful skill to have is to know how to tie a butcher's knot. As I show you more complex butchery techniques and preparation, you will need to use a butcher's knot to tie meat together to ensure even cooking.
What is the perfect steak? Well to be honest it is all down to personal preference.
However, the way you cook it can change everything. A perfectly tender steak can be transformed into something that resembles shoe leather, all dried out and chewy in minutes.
In this Tutorial I am going to show you various ways you can sharpen your knives. First with the Electric Sharpener, secondly with the Combination Stone, and finally how to keep your knife sharp and maintain a perfect edge.
Please bear in mind that electric sharpeners, although effective and quick to use, do grind your knives away quite quickly.
Lastly once you have beautifully sharp knives, do not put them in the dishwasher, as the coarse washing abrasion blunts them. After use, get into the habit of rinsing and drying your knife and placing it in a safe place. Although it's common sense, never leave your knives in a bowl of washing up water, where they may go unnoticed, you or someone else may go to into the bowl to grab something to wash and could catch the blade, and your knives will now be razor sharp.
5 Ways how to improve your Communication Skills - Tutorial Video
Communication is critical to success in business and in life. Concerned about an upcoming interview? Anxious about speaking up during a meeting? Learn and practice techniques that will help you speak spontaneously with greater confidence and clarity. Matt Abrahams is a lecturer of strategic communication at Stanford GSB and the host of "Think Fast, Talk Smart: The Podcast," a show with more tips and best practices on becoming a more engaging speaker.
Body language, both the speaker's and the audience's, is a powerful form of communication that is difficult to master, especially if the speaker is nervous. This video will teach you how to use your body language effectively, read the audience's body language and what to do when they look bored or disconnected. Use these tools to enhance your nonverbal communication abilities and better connect with your audiences.
Presented by Stanford graduate students Matt Levy, Colin Bailie, Jeong Joon Ha, and Jennifer Rosenfeld. Created as an exemplary final project in Lecturer JD Schramm's Strategic Communication course.
Mr Connor Neil has been teaching Persuasive Communications on MBA courses at IESE Business School for 10 years. This is part of a collection of short lessons compiled from my courses and shared for use both as a support to my classes, and a way of sharing this valuable knowledge to a wider audience via these awesome digital tools.
In this video you'll get the public speaking training to hook an audience n 30 seconds. The public speaking skills to tell stories that have people hanging on every word. And the techniques to nail a finale that moves people to action.
For many men, Don Draper is the epitome of confidence. What most people don’t realize is that confidence actually comes in two flavors. There is the external confidence that you project, which can make closing deals, making friends or seducing happen more naturally. There is also the internal confidence you feel which is how comfortable you are in any given situation.

In this video, we’re going to analyze what Don can teach us about both levels of confidence, and how mastering each level can take you from being nervous to completely confident in any situation.
The first impressions that you make often hinge on the smallest of things. It can be a gesticulation or a choice of words. Your first impressions snap into place in just seven seconds. These judgments are influenced by a number of factors. Choosing the right things to say and do will affect your relationship with the person you are meeting with in a big way.

In this video, I want to share 5 phrases I hear all the time that can destroy your charisma. I will also give you some things that you can say instead, so that you can continue to make amazing first impressions, and become your most confident, charismatic self in the moments that matter the most!
Hugh Jackman is one of the most charming people in Hollywood. The best part about his style of charisma is that once you get it down, it’s effortless. Specifically, Hugh has 6 habits that make him charming to almost anyone he meets. After you learn a few of these habits, you can go into any conversation with confidence, knowing you’ll find it’s easy to make people smile, laugh, and love being around you.
Very few people can control a conversation better than a comedian. They have arsenals of jokes that put rude people in their place and redirect the flow of conversation. Even when there isn’t a conflict, when a joke lands and everybody laughs - there is a period of space where you can redirect the conversation wherever you like.

In this video we are going to look at 3 specific types of jokes that Russell Brand uses to masterfully control a confrontation on MSNBC. We’re also going to see how you can use these same jokes to confidently steer conversation in your own life.
CNBC got an inside look at United Airlines Flight Training Center in Denver. At nearly half a million square feet, this facility is one of the largest airline training hubs in the world. All of United's 12,000 pilots come through here for initial training and return every 9 months to stay up to date on flight procedures and safety protocols.

The campus has 31 simulators, each costing $15 million to $20 million. And United plans to have a total of 40 in the next 12 to 18 months. Pilots must complete training in the simulators before flying in real planes.

United Airlines operated more than 5,300 flights on the Sunday after Thanksgiving alone.
Angelo talks about his work and compensation as a commercial airline pilot and other opportunities in the field. This video is part of a new series on Khan Academy covering the responsibilities, requirements, and financial aspects of careers.
Discover what it takes to become an airline pilot at Envoy Air and learn the training path these pilots took to achieve their professional goals.
As a student pilot or flight instructor, there's a lot you don't learn about becoming an airline pilot until you're doing the job EVERY DAY! While I love my job, there are a few pros and cons you should be prepared for. Here are the top 10 things I wish I'd known, or had better preparation for, before becoming an airline pilot.

The videos I produce are the first example of an airline approved, comprehensive view of becoming an airline pilot. Each video is about a specific topic, something I wish I'd learned before I started flying as a professional pilot. What do you want to learn? Leave me a comment below!
At Bolney Wine Estate in England, they specialize in red wine, but also produce white and sparkling wine. The sparkling wines go through a slightly different process again. They are fermented in the bottle, each bottle must be spun occasionally to consolidate the sediment that forms. This sediment can then be removed by a process called disgorging.
Introduction To Winemaking by GuildSomm
Want to make wine the old fashioned way? Here's how.
Traditional Italian Wine Making - One Ingredient
I made the red wine for you, in the end it was easier than I thought.
Crafting premium wines is Mike Naggiar's passion. Follow him as he narrates the winemaking process at Naggiar Vineyards. From night harvest in September to bottling in February, you will learn why Naggiar Vineyards is not only a grower of premium grapes, they hand craft wines in small lots from their best fruit. The result is a collection of estate wines that have amazing color, aromas and taste that are both exciting and delicious.
Expert sommelier and wine educator Marnie Old guides you through four premium varieties of red wine: Pinot Noir, Merlot, Cabernet Sauvignon, and Shiraz or Syrah. Learn the difference between each variety, as well as how to choose the best bottle of red for your tastes.
Expert sommelier and wine educator Marnie Old guides you through four premium varieties of white wine: Riesling, Sauvignon Blanc, Chardonnay, and Pinot Grigio or Pinot Gris. Learn the difference between each variety, as well as how to choose the best bottle of white for your tastes.
Expert sommelier and wine educator Marnie Old demonstrates how to evaluate wine using four senses--sight, smell, taste, and texture. Learn how to detect dryness vs. sweetness, fruit flavors vs. oak flavors, and qualities like acidity and body.
Expert sommelier and wine educator Marnie Old explains how to shop for wine by using alcohol content to judge a wine's body. All you need to do to choose the perfect style of wine is read the label!
Expert sommelier and wine educator Marnie Old explains how to order wine in a restaurant. Learn tricks like how to choose an apertif, when to drink a sparkling wine, and when to choose a light wine vs. a heavy one. Marnie also demonstrates how to read a wine list by understanding style, region, and price.
Follow along with noted wine author Marnie Old, as she explains how to host a tasting event using the new ‘Discover Your Wine Style’ format. In these bite-sized videos, Marnie will show why presenting Boisset Collection wines in this sensory format is so effective, what talking points to hit on the five style categories and how to set up for your tasting. She’ll even provide a demonstration of how she would incorporate the ‘Discover Your Wine Style’ content into her own presentation, and give some tips on how to end the event on a high note.
Whiskey for beginners we review in this episode include Monkey Shoulder, Highland Park 12, Glenfiddich 12, Jameson, Bulleit Rye, Elijah Craig Small Batch, Buffalo Trace, Macallan 12, Four Roses Single Barrel, Caol Ila 12 and Hibiki Harmony.
Whisky and Whiskey (it depends on where it’s from) have been an important part of cultures around the world from time immemorial. Whiskey is a part of the very fabric of Western society, and in most places, is as common and accessible as beer.

Like Jazz and wine, snobs have predictably hijacked whiskey appreciation, spoiling our natural, common connection with it and creating a false dichotomy of “good whiskey” and “bad whiskey.”

It’s time to break through the emotional bias with facts and science. That’s what this school is about.
This coffee has so many names; Dalgona Coffee, frothy coffee, whipped Coffee, cloud Coffee, magic coffee and more. No matter how you call it, this cold coffee is AMAZING! This coffee has been viral in Korea during quarantine time, then it got viral on TikTok and now it is very trendy all over the internet.
Dalgona Coffee is a cold latte drink that comes with a velvety smooth and sweet coffee foam on top. The combination of cold milk and the bittersweet coffee is absolutely delicious. Dalgona coffee is inspired by the South Korean dalgona candy, a toffee sponge that resembles the creamy dollop that tops the ice coffee.
So if you want to learn how to make dalgona coffee, follow this easy recipe (only 4 ingredients).
Today my sister and I made Dalgona Coffee at home. We were so bored because of the Community Quarantine. We pray for all the people specially the unprivileged ones in this trying times. We pray that all of this comes to an end soon and we pray that everyone is well and healthy. Take care everyone!
How to make a Cold Coffee at home, Iced Nescafe. In this video we will show you how to make a perfect iced Nescafe at home. Please Like, Share and SUBSCRIBE our channel for more videos!
I'm just going to apologize now for all the audio issues. I hope this is helpful to someone, even just a little bit. Also, stay for the end.
This video gives an idea about the basics of Coffee
Did you drink a cup of coffee today?
Let’s learn about the coffee culture that fascinated people and spread all over the world!
In this episode of Kitchen Essentials we visit wine expert and author Victoria James at Cote in NYC, where she is the Beverage Director and Sommelier. She showed us her essential Sommelier tools, which include her tastevin, her favorite decanters, and a selection of the perfect glassware to enjoy all types of wines. Watch to learn all about Victoria's essential tools, and why she uses them every day.
Everyone knows wine and cheese go together. But there are a few rules you can follow to make your wine and cheese pairing experience even better. Patrick Cappiello, the award-winning wine director at Rebelle in New York City, is here to help. In this week’s episode of Tasting Notes, he shows us how to choose the best wine to complement the five cheeses you’ll find on a basic cheese board: goat cheese with sauvignon blanc, cheddar cheese with sparkling wine or cider, firm cheese with nutty, oxidized white wine (or a dry wine from sherry), soft washed-rind cheese with a fuller-bodied white wine or a lighter-bodied red wine like pinot noir, and blue cheese with a sweet, full-bodied wine like a port.
The History of Wine in brief
The History of Port Wine in brief
This episode, we delve a little deeper into growing grapes for wine and the origin of the grape vine. Stay with us as we understand what can affect grape growth, such as the weather, and what can affect grape flavour, such as the soil the vine is grown in.

Our presenters meet with several wine makers and vineyard managers in Champagne, Bordeaux and Burgundy to discuss these effects on their grapes and wine.
Even if you know some of the basics, picking the right bottle at the store is a daunting task. What is the actual difference between older and newer wines? If you like a wine from one region, will others from the same region taste the same? Does the alcohol percentage tell you anything besides how drunk you’ll get? You might not be able to judge a book by its cover, but you can learn a lot about a wine by deciphering its label. To sort through it all, we spoke with Cedric Nicaise, Wine Director at Eleven Madison Park.
Patrick Cappiello, the award-winning wine director at Rebelle in New York City, shows us how to properly open a bottle of wine. All you need is a waiter’s corkscrew.
In this episode of Wine Oh TV, Master Sommelier Catherine Fallis, reveals three wine grapes you must know and shares three wines under $30 dollars with Monique Soltani.
Pairing wine and cheese can seem very difficult.
All you need to do is follow a few simple principles and things become very easy.
In this short guide, we show you the rules of cheese and wine matching.
The most important rule always surprises!
Beer isn’t the only gift that this biological process gives us. Connecting word-of-mouth stories from Europe, the Middle East and Asia, we’ll share some fun and freaky stories about how fermentation’s advantages were discovered for the purposes of making Alcohol, Cheese, Salami, and more!
How to Instantly Communicate Genuine Hospitality Over the Phone
First impressions are critical, and they happen fast. You would be surprised how much you have already communicated to your restaurant's guests before you even say a word. Are you aware of what you have actually been telling your guests through your first impressions?

In this video, you will learn four practical ways to shape how your guests perceive you, that can be put into practice today. A positive first impression will help you create happier guests and make your job a lot more fun and rewarding.
For years restaurants have had to deal with a very tight labor market. Since the coronavirus outbreak, the labor situation has changed. In most markets now, there are many more people actively looking for work.

So now the recruiting and hiring challenge to some degree has shifted from “finding and attracting virtually anyone looking for a job” to being much more selective and focused on attracting only the highest quality people.

But, why would the best people want to work at your restaurant? If you don’t have an answer to that question, how can you expect anyone to get excited about joining your team? Many members have found that a simple, easy to implement tool can help them answer that question and attract the best potential team members.
The key to restaurant success is delivering a consistent, superior guest experience, and you can’t do that without a great staff. When you stop tolerating mediocre and low performers, you’ll attract more hard-working, dependable employees.

Your staff will appreciate being part of a team made up of the best workers in your area, and your guests will notice too.
It's hard to make personal connections with takeout and delivery guests, but it's NOT impossible. You have an incredible opportunity to make YOUR restaurant stand out as being the friendliest and most personable restaurant in your area.

Use these best practices and find fun, creative ways to make your pickup and delivery orders more personal. It doesn't have to be something big or elaborate, just sincere and genuine. Your staff will enjoy making someone's day and your guests will notice and appreciate your efforts.
Many independent restaurants are using reservations to space out and control the timing of arriving guests. When responding to questions and requests, the words you choose and the demeanor you project will create an impression of your entire restaurant.

There are three common reservation challenges you will encounter when taking reservations. Watch this video to learn simple but powerful responses that will allow you to meet your guest's needs without putting an unnecessary strain on your restaurant.
While your restaurant is focused on guest health and safety, don't lose sight of hospitality. Your guests need to feel welcome, comfortable, and they need to know that you are glad to see them.

Any of your staff members that interact with a guest need to show them genuine hospitality and greet them with a warm smile. Your smile makes a huge impact on guests, even if it is coming from behind a mask!
Throughout the country, state and local governments have all but banned dine-in traffic for restaurants. Takeout, delivery and curbside pickup are now essential to restaurant survival in light of the COVID-19 pandemic.

In this staff training video, your employees will learn best practices for taking orders over the phone that will benefit them not only now, but also as life returns to normal. Even over the phone, your staff can make a personal connection with and have a positive impact on your guests.
The prospect of having to fire an employee is never an easy thing to do. But often owners and managers err on the side of allowing underperforming or problem employees to hang around way too long.

This short and to the point course will show you and your managers an effective way to give underachieving team members ample opportunity to correct their behavior and get back on track. However, if the issue isn't resolved in a timely manner, you'll learn the rationale for letting them go in a timely manner and how do conduct the final discussion in a respectful, effective way.
Knowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. Costing out your menu can be an arduous task, but you must know your menu cost before you can make intelligent decisions on cost-cutting, price increases or other changes to your menu.

This course teaches managers and owners how to implement a menu costing system using the Menu & Recipe Costing template. We'll guide you step-by-step from set up to implementation, including best practices for daily execution.
Operating a restaurant requires much more than serving food and taking care of employees and customers. Success isn't just measured in terms of happy guests but ultimately in the cold, hard realities of facts, figures and finances. There is a big difference between running a restaurant and building a profitable business and understanding your numbers is one skill that virtually all successful business people possess.
This course will show you in a practical, realistic and easy to understand way how to make your P&L one of your most valuable controls. You’ll learn how to accurately evaluate the performance of your restaurant using your P&L.
Your staff may be using words and phrases that make them appear distant, cold and even uncaring to your guests. Learn language that will produce more positive connections with your restaurant’s guests.
Whether it's a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a Bay Area brewery to reveal how this key ingredient is a major player in both science history and beer production.
Let's talk beer. What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, who explained the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
Here's a crash course on beers that'll raise your profile from novice to knowledgeable consumer.
Great for those newly interested in craft beer, both personally & professionally. This short tutorial will offer craft beer tips, facts & procedures to help you fast track your knowledge.
Food & Wine's tutorial on the right way to pour an IPA, a Stout and a Wheat beer.
The history of sparkling wine dates back to the 17th century and over the last few hundred years, this incredible drink has gained a remarkable reputation around the world. In this episode, we cover a brief history of Champagne, delving into the names that made it what it is today as well as the fact that the art of making sparkling wine may not actually originate from France as many might think...

Order the Champagne Explorer Selection, a 6-bottle mixed case designed to introduce you to the different styles of Champagne. Learn how to compare and contrast these different styles of different dosages, blends and the difference between a Grower and Grandes Marques Champagne. Order now and unlock The Champagne Explorer Selection Wine Tasting Video to guide you through each of these 6 Champagnes.
Love Champagne? Check out this Champagne 101 video to uncover all the secrets of Champagne's incomparable style.
In this video we'll try to answer the following questions:
• Which are the most expensive champagne bottles?
• Where can you find the most expensive champagnes?
• Who sells the most expensive champagnes?
• What champagne brands usually make the most expensive bottles?
• What jewellery is used in the making of the most expensive champagne bottles?
Incredible attention to detail is the hallmark of making champagne. From cutting the proper grapes, to fermentation and turning the bottles, nothing is left to chance.
Erik Segelbaum of DC's Le Diplomate shows you how to properly uncork your bubbly.
Salt, lime and ... no, that's not actually how you're supposed to enjoy Tequila and in this video, we'll tell you a bit more about the rich history of this Spirit to help you appreciate this juice of the Gods. From Jalisco to Jose Cuervo, Mexico's fine Spirit from agave has quite a history.
Mention Scotland, and for the majority of people, amongst the images of haggis and the Loch Ness Monster, Scotch Whisky will quickly spring to mind. Known throughout the world as the “water of life,” whisky is a fascinating subject for the novice and connoisseur alike, and the more you know about this heart-warming, golden tipple, the better placed you are to truly appreciate it. ON THE WHISKY TRAIL quite literally takes you on a journey of discovery from the well-known blended whiskies, right through to the sophisticated Highland single-malts that represent the very best that the whisky industry can produce. With visits to distilleries, including Speysideʼs internationally acclaimed Glenfiddich, the entire process is demystified. Not only will you see some of the best known brands coming off the production line, itʼs also well worth looking out for a few of the lesser known treasures, such as a 60% proof, cask strength Whisky from the family run, Glenfarclas. Whatever your level of interest, whether you partake of the occasional wee dram or have an expert nose for the good stuff, thereʼs something here to suit every taste.
What’s the first drink that comes to mind when someone mentions Japan, the fantastic and colorful world of weirdness? It’s Sake, right? Well, it’s time for a quick re-education. A new giant is emerging in Nippon and this one is not a sea monster – it’s the increasingly beloved Japanese Whisky. This week’s episode of “A Brief History of Booze” tells the story of how Japanese Whisky became one of the best in the world.
Gather 'round, lads and lassies, today we'll be talking about Irish Whiskey. In this episode of "A Brief History of Booze", we will tell you a story about monks who drank perfume, outlaws who flipped the King, a killer inventor, and the letter “e”. This is the tumultuous tale and a brief history of Irish Whiskey.
Scotch is the most popular Whisky in the world, but here's the shocker: it is not a Scottish invention. We know. Preposterous. In this episode, we'll talk about a brief history of Aqua Vitae from Scotland.
Training video commissioned by Whyte and Mackay designed to teach Duty Free staff the finer points of selling whisky!
How to drink Whiskey like a Sir
Ever wondered what the actual differences between Whiskey, Scotch and Bourbon are? Country of origin? Production process? Flavor profile? We've got you covered with a short and sweet explanation in this new episode of "School of Spirits".
In this video we'll try to answer the following questions:
Which are the most expensive whiskey in the world?
What's the top 10 most expensive whiskey?
How much is the most expensive whiskey in the world?
What's the origin of whiskey?
How much is the most expensive whiskey in the world?
Where is the most expensive whiskey in the world from?
Why is whiskey so expensive?
What makes whiskey so expensive?
Five food photography tips that will dramatically improve your food photography! These tips helped me grow from a complete novice to a professional and have helped grow my Instagram account @rainbowplantlife to more than 400K followers in less than four years! If you learn something new, leave me a comment below!
Here is a behind the scenes look at how I film a smooth cooking b roll sequence for Pi Co. pizza!
How I Plan Shots & Transitions for Food Photographu
Today we'll look at a different way to capture some of that epic cinematic b roll... but with a different style.
I´m so obsessed with his amazing b-roll and filmmaking style that i tried to do something similar with a pinch of my own videomaking style.
In this food photography and food styling tutorial, I take you behind the scenes and share some of my tips on how to improve your food photography and take stunning food photos!
Join Basically editor Amiel Stanek as he attempts to cook an egg in almost every way possible. Which method is the best? Can there be a best method? What does 'best' even mean? Who says what's best? Not us. They're all eggcelent (besides the ones that aren't).
Mr Breakfast (Eddy Chavey) from shows you how to make perfect sunny-side up eggs every time. The trick is basting the eggs.
Street food in depth and not boring!

Yummy boy is always trying to make a good video.
Gordon Ramsay, one of the world's most celebrated chefs, invites you to learn his tricks with Cook with Me, the wild-mannered chef's new app, presented exclusively twice a week in The Daily.

The Scottish-born and English-raised chef Ramsay opened his first restaurant at age 31 in London's Chelsea neighborhood. The eponymous restaurant was awarded three Michelin stars within its first three years. Ramsay went on to open some of London's most famous restaurants, including the Savoy Grill and Petrus. In 2003 he went international, expanding in urban destinations from Tokyo to New York to Los Angeles.
How To Cook Perfect Eggs Every Time
Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And they make for a delicious, healthy breakfast. With a few tips, you too can learn how to poach an egg perfectly every time!

For my best poached egg recipes (like the one shown in the video), make sure to click the recipe post link below.

For the FULL Poached Eggs recipe:
Eggs are one of the most inexpensive sources of protein in the world. Whether you like them scrambled for breakfast, on your sandwich for lunch, in your soup for dinner, or baked for dessert, there are many uses for an egg. Let's take a look at 18 ways eggs are prepared around the world.
Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:

1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, coppa, presa, secreto, and tenderloin.
Butcher Justin Williams shows Bon Appetit how to butcher an entire lamb and explains every cut of meat. There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.
Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Handcrafted, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. To do this, Haraguchi uses five knives: the Yanagi, which is used for slicing sashimi, the Mioroshi Deba filleting knife with narrow thin blade, the Deba single-edged knife used for breaking down the whole fish, the Gyuto versatile multipurpose chef's knife, and the Yo-Deba. He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken down into saku blocks and sashimi like toro, chu-toro, sinews, sankaku, akami, tuna tartare, and aburi.
Chuck short ribs are prepared from the forequarter and comprise the rib bone, intercostal meat and a layer of of chuck (H.A.M. 2260) meat and fat. The number ribs required and the length is determined by the dish being prepared. There are numerous ways to butcher ribs also determined by the style of dish being prepared. Chuck short ribs are rich in flavour and if prepared properly, very tender. Ribs should be simmered for 1 hour before they are pan fried or grilled to ensure the meat is succulent and connective tissue is broken down.
Jesse Griffiths of Dai Due in Austin, our #6 Best New Restaurant of 2015, shows us how to perfectly butcher a whole chicken.
Before empires and royalty, before pottery and writing, before metal tools and weapons – there was cheese. As early as 8000 BCE, Neolithic farmers began a legacy of cheesemaking almost as old as civilization. Today, the world produces roughly 22 billion kilograms of cheese a year, shipped and consumed around the globe. Paul Kindstedt shares the history of one of our oldest and most beloved foods.
In the premiere episode of 'Price Points', Epicurious challenged cheese expert and noted author Liz Thorpe to guess which one of two cheeses was more expensive. Liz breaks down cheap vs expensive parmesan cheese, goat cheese, gruyère cheese, feta cheese, and blue cheese. For each round of cheap cheese vs expensive cheese, Liz visually analyzed, smelled, then executed a taste test before guessing which cheese cost more. Once the prices were revealed, Thorpe explained why a specific cheese making process costs more and dives into the specifics of how to make the different cheeses.
In this episode of 'Price Points', Epicurious brings back cheese expert and noted author Liz Thorpe to guess which one of two cheeses is more expensive. Liz breaks down brie cheese, cheddar cheese, gouda cheese, mozzarella cheese, and washed rind cheese. For each round of cheeses, Liz looks at, smells, and taste tests before guessing which cheese costs more. Once the prices are revealed, Thorpe explains why a specific cheese making process costs more and dives into the specifics of how to make the different cheeses.
The Gorgonzola industry is worth over $800 million. Almost 5 million wheels are produced each year and production is confined to the Italian regions of Piedmont and Lombardy. There are only 29 dairies in the world certified to produce this cheese. We visited Caseificio Si Invernizzi in Trecate, Piedmont, Italy, where between 450 and 500 Gorgonzola wheels are made every day.
Pairing wine and cheese can seem very difficult.
All you need to do is follow a few simple principles and things become very easy.
In this short guide, we show you the rules of cheese and wine matching.
The most important rule always surprises!
A wheel of parmesan cheese can cost over $1,000. A single wheel takes at least one year to age, 131 gallons of milk to make, and it can only be made in a restricted area in northern Italy, in the region of Emilia Romagna. We visited a dairy in Parma, Italy to find out how the cheese is made and why it is so expensive.
Cheese from all around the world comes in different forms, textures, and colors, from white to blue. It’s eaten in many different ways, and some cheeses have legends or myths behind their invention Let’s take a look at what cheese looks like around the world.
Elizabeth Chubbuck of Murray’s Cheese in New York City gives the scoop on five rare cheeses you probably don’t know about. From Montre Nebro to Etivas, these are five interesting cheeses you should consider trying.
"The better the milk, the better the cheese. Everybody believes that."
A brief explanation about how Mozzarella is made.
Inside the Factory | Cheese Making & Dairy Making
Nick Perdomo offers some great tips on the best practices for properly smoking a cigar to achieve the most out of your smoking experience.
An introduction to cigars and cigar smoking for first-time smokers and novices. Curt Diebel is a second-generation owner/operator of Diebel's Sportsman Gallery in Kansas City, MO.
Gordon Mott and David Savona demonstrate how to cut a cigar to achieve a perfect draw.
Business Insider UK spoke to Amelia Singer, a wine expert. Singer is a TV presenter on The Wine Show and writes for Waitrose Food Magazine. She told us about the most common mistakes made when serving wine.
We are all wired to read non-verbal communication messages, and specific signals can instantly associate you with being a leader and having a higher social status. In this video we give you a brief visual description of what some of these signals are.
Patrick Cappiello, the wine director at Rebelle in New York City shares tips on how to swirl your wine without spilling it like an a-hole. He also explains why you should swirl your wine in the first place.
What should you do with that Wasabi? Can I use my fingers? I’m supposed to eat that ginger, right? Katuzaka Iimori, the executive chef at Blue Ribbon Sushi Izakaya in New York City, answers all those questions when he shows us the proper way to eat sushi.
How to Drink Whiskey like a Sir.
A brief tutorial about different types of Liquor.
This fun, animated video follows the history of pasta from 5th century Sicily to the present day.
In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.

Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D'Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D'Onofrio makes orecchiette, strichetti, fettuccine, and corzetti.
How It's Made - Pasta
How to Pronounce Pasta Types (with a REAL ITALIAN)
There is real rhyme and reason for pairing certain pasta shapes with certain sauces. Pasta is designed to carry the flavors and textures of the sauce to the mouth, so a thicker meatier sauce needs a pasta shape with "pockets" like farfalle and a thiner sauce like marinara is best with a spaghetti or bucatini.
They say that 70% of all communication is in the form of body language. In this video you're going to learn how to seem more confident, attractive, and respectable all by simply adjusting your body language.
Sharpen your knives and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cleaning and preparing just about every fish you could encounter in the kitchen. Not every fillet is made the same and learning the proper technique can elevate your seafood game to the next level. So, if you're ready to learn how to fillet every fish, Mike has you covered and then some.
Bourbon is as American as bald eagles and 4th of July and in today's episode of "A Brief History of Booze", we are covering the history of this American spirit which is intertwined with the history of Kentucky. Tune in to find out what role Kentucky, Frank Sinatra and Japan played in all of this.
Ever wondered what the actual differences between Whiskey, Scotch and Bourbon are? Country of origin? Production process? Flavor profile? We've got you covered with a short and sweet explanation in this new episode of "School of Spirits". Learn about how to make whiskey and understand what makes brands like Woodford Reserve and Four Roses special.
Fun fact, I got the idea for this video while working as a cook in a Taco Bar.
Discover how this region in northern Iran produces the world's most expensive spice.
Sharpen your knives and come to attention because class is in session! Join chef Frank Proto from the Institute of Culinary Education as he shares a comprehensive look at slicing fruits both large and small, from the tough to the exceedingly tender. Watch Frank peel, dice, hammer, and chop his way across the produce aisle and learn the skills you need to slice any fruit your sweet tooth desires.
Sharpen your tools and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cracking open and cleaning just about every variety of shellfish you might encounter in the kitchen. Not every crustacean and bivalve plays by the same rules, and learning the proper technique can elevate your seafood game to the next level. So, if you're ready to get cracking, Mike has you covered and then some.
Grab your shakers and swizzle sticks - class is back in session! Today on Method Mastery, New York bartender Jeff Solomon shows us how to conjure up almost every cocktail he’s been asked to mix, step by step. Watch as he stirs, shakes, and garnishes his way down the list - then make your next evening cocktail a new adventure.
If you can’t imagine life without chocolate, you’re lucky you weren’t born before the 16th century. Until then, chocolate only existed as a bitter, foamy drink in Mesoamerica. So how did we get from a bitter beverage to the chocolate bars of today? Deanna Pucciarelli traces the fascinating and often cruel history of chocolate.
In this episode of 'Price Points', Epicurious challenges chocolate expert Amy Guittard of Guittard Chocolate Company to guess which chocolate is more expensive. Guittard breaks down baking chips (aka chocolate chips), white chocolate, dark chocolate, and cocoa powder. For each type, the connoisseur looks at and taste tests each chocolate before guessing which chocolate costs more. Once the prices are revealed, Guittard explains why a specific chocolate costs more and dives into specifics on how each chocolate is prepared.
Hi Bold Bakers! There are many types of chocolate, and not all are created equal — so let's take an in-depth look at chocolate to help you on your bold baking way! So let’s get baking!
No matter where you're waking up around the world, a hearty breakfast is the best way to start the day. From sweet treats on the street to elaborate spreads that fill up the table, traditional breakfasts around the world cross the entire spectrum.

Countries like Colombia and Myanmar love to start their day with savory breakfast soups like changua and mohinga noodle soup. In Bulgaria, a flaky and cheesy pastry known as banitsa is a beloved breakfast treat that is also eaten to ring in the new year. Travel around the world with us as we explore what breakfast looks like in 15 different countries.
Ever wondered how honey is made? Get the full history and 'making of' right here!
In this episode of 'Price Points', Epicurious challenges bread expert Jim Lahey of Sullivan Street Bakery to guess which one of two breads is more expensive. Lahey breaks down white bread, whole wheat bread, rye bread, sourdough bread, and focaccia bread. For each type, Jim analyzes, smells, and taste tests before guessing which bread costs more. Once the prices are revealed, he explains why.
This program was recorded on February 9, 2020 at the Livermore Public Library Civic Center in Livermore, CA.

As part of Livermore Reads Together, Professor Ken Albala presented on the world history of bread.

Ken Albala is professor of history and director of food studies at the University of the Pacific. Among his many books on food and food history are "Eating Right in the Renaissance", "Food in Early Modern Europe", and "Cooking in Europe 1250-1650".
Just how much do you know about history’s greatest events, inventions & discoveries?

It’s odd to think pre-sliced bread is only 90 years old this week; a simple convenience for a basic food that’s been around for ages. In honour of the invention of the automatic bread-slicer, This Week in History is a ‘toast’ to the history of bread.
This 1946 vocational guidance film does an excellent job of surveying the baking industry as it sat in the 40’s. It shows the various steps and methods in bread making, and discusses how one trains for these jobs, and the difference between a large commercial bakery, and a small mom & pop bakery (which are rather rare anymore). The film includes footage of the full process of baking bread at the Schulze Baking Company Plant (Interstate Bakeries Corporation) in Chicago, Illinois.

These 'Your Life's Work' films are pretty funny, as they present 'qualifications' to what is needed to be a baker, which of course involves physics, chemistry and mathematics. A wide variety of bakery jobs are shown and described specifically here, like the pan loader. "The pan loader loads the dough into the pan".


Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.

Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven. Non-cereal ingredients such as fruits, nuts and fats may be included. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, and ease of manufacturing.

Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffings designed to fill cavities or retain juices that otherwise might drip out.

Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin com "with" + panis "bread").

Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. The addition of yeast to the bread explains the air pockets commonly found in bread. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common or bread wheat is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food.

Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.

World War 2 directly affected bread industries in the UK ant the US. Baking schools closed during this time so when the war did eventually end there was an absence of skilled bakers. This resulted in new methods being developed to satisfy the world’s desire for bread. Methods like: adding chemicals to dough, premixes and specialized machinery. Unfortunately, these old methods of baking were almost completely eradicated when these new methods were introduced and became industrialized. The old methods were seen as unnecessary and financially unsound, during this period there were not many traditional bakeries left.

Sliced bread is a loaf of bread that has been sliced with a machine and packaged for convenience. It was first sold in 1928, advertised as "the greatest forward step in the baking industry since bread was wrapped". This led to the popular phrase "greatest thing since sliced bread". During 1943, U.S. officials imposed a short-lived ban on sliced bread as a wartime conservation measure.

How Bread Was Made in the 1940s | The Baking Industry | Vocational Guidance Film | 1946
Tea is the second most consumed beverage in the world after water –– and from sugary Turkish Rize tea to salty Tibetan butter tea, there are almost as many ways of preparing the beverage as there are cultures on the globe. Where did this beverage originate, and how did it become so popular? Shunan Teng details tea’s long history.
Did you know that many different types of tea come from the same plant? It’s pretty amazing, considering the various flavors and colors, but what really sets each tea apart are the chemical changes that happen in the leaves during production. This week on Reactions, we’re going to debunk a couple of myths behind the healthful and flavorful compounds found in each type of tea.
Welcome to the world of a national obsession and a place where people say 'orf' instead of 'off'. Tea connoisseurs will benefit from the six golden tips for making the perfect cuppa, as well as countless other handy hints (never store your tea next to cheese, for example). There's an assessment of the pros and cons of various teapots and words of wisdom about the tea bush itself. Slightly grotesque methods for producing tea en masse are demonstrated - it was wartime, after all - and tea had to be produced by the oceanful. As such, there are some top tips for cleaning that hard-to-reach tap in your tea urn. Remember: "a dirty tap means dirty tea". See more public information films free on BFI Player (UK only).
The kettle's on! Join Anglophenia's Kate Arnell for tea as she explains how to make a perfect cuppa the British way.
Fire up your kettles—we’re going around the world in seven cups of tea. Great Big Story senior producer Beryl Shereshewsky checks in with seven people in seven different countries who show us how they prepare their perfect cuppa. We sample all of it—from Japan’s matcha to Argentina’s mate. Even if you’re a coffee drinker, we’re certain you’ll want to reach for a tea bag after you’re steeped in all this knowledge.
The History of Bacon in a nutshell
Ever wonder how bacon is made? Get the full history and 'making of' right here!
Because the Beech-Nut Packing Company told you to, that's why. But don't take it from me, take it from the man who engineered the campaign himself, Edward Bernays. So what other ideas have been woven so thoroughly into the fabric of our society that we no longer even stop to think about them?
Sure, everyone knows that bacon and eggs are a traditional breakfast - but why? Listen in to learn how Freud's nephew invented PR and changed the way America eats breakfast.
In this episode of 'Price Points', Epicurious challenged meat expert Elias Cairo of Olympia Provisions to guess which one of two deli meats was more expensive. Cairo breaks down cuts of salami, ham, bologna, mortadella, hot dogs, sausages, and prosciutto. For each round of deli meats, Cairo visually scans, smells, and taste tests each meat before guessing which deli meat costs more. Once the prices were revealed, Cairo explains why a specific deli meat costs more and dives into specifics on what to look for in a deli meat.
Learn how they make a variety of traditional Basque ham called Kinota.
What is the difference between Butter and Margarine? And is one better for you than the other?
Today we are joined by two of our regular contributors, Veit Meier and Till Benthien of berner+becker

In this video we discuss a checklist Veit and Till have put together recommending Daily, Weekly and Monthly tasks Revenue Management professionals should be undertaking during this crisis situation.
Communication is critical to success in business and in life. Concerned about an upcoming interview? Anxious about speaking up during a meeting? Learn and practice techniques that will help you speak spontaneously with greater confidence and clarity. Matt Abrahams is a lecturer of strategic communication at Stanford GSB and the host of "Think Fast, Talk Smart: The Podcast," a show with more tips and best practices on becoming a more engaging speaker. Find "Think Fast, Talk Smart" wherever you get your podcasts or via our website:

This video was recorded on October 25, 2014, in collaboration with the Stanford Alumni Association as part of Stanford Reunion Homecoming and the Graduate School of Business Fall Reunion/Alumni Weekend.
What is the food cost formula and how can you use it to calculate your restaurants food cost percentage. I will explain everything you need to know about food costing in this video.

As a restaurant owner, manager, operator or chef, you have to know how to calculate your food cost so you can lower expenses and increase your profits