25-year old Liu Xiang:
The Reigning Gold Medal Champion in the 110 Meter Hurdles.
The first non African to run that event in less than 13 seconds.
And now at the Beijing Games, the favorite to win GOLD again.
Liu is a role model in China for the way he exudes public modesty, serves his nation and honors his family.
The son of a truck driver and pastry chef, Liu scored good grades and his mom wanted him to stay in school. But his dad felt sports training would teach him good discipline.
His parents worked full time, so Liu’s grandmother raised him, cooking his favorite dish of braised pork in brown sauce — a dish she said would give him energy to sprint down a track and leap over hurdles. That plus chocolates she would sneak into his bag.
Liu loved his grandmother so much that when she was stricken with cancer, the 18 year old teen was inspired to win his first major event. He rushed to his grandmother at the hospital and gave his medal to her, as she beamed with pride.
Two months later, she died, and Liu vowed he would repay her love by always aiming for gold.
Such stories, says Liu’s coach, explain why “Girls like him, Old ladies like him, even men.”

Wherever he goes in public, Liu is mobbed. As for girlfriends, Liu says he has no time, but when he does, he says she need not be beautiful, just smart, virtuous, and kind to my parents.”

Duration : 0:1:35

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Technorati Tags: 110, athletics, Beijing, Chang, china, Farland, grandma, hurdles, li, liu, meter, ning, olympic, superstar, track, WorldBizWatch, xiang

http://www.EmploymentCrossing.com

The Greenbrier Sporting Club in White Sulphur Springs, West Virginia has announced its new executive chef. Andrea Griffith brings 13 years of culinary experience to The Lodge and The Summit dining rooms, with a strong background in pastry and baking.

According to a company press release, Griffith started her culinary career working as a pastry chef at Whole Foods in Philadelphia at the age of 16 and began her culinary training at The Art institute of Philadelphia for Culinary Arts.

Griffith joined The Greenbrier Sporting Club in 2004 as Sous Chef upon enrolling at The Greenbrier Resorts apprentice program. The release goes on to say that during her three-year apprenticeship, Griffith received 11 American Culinary Federation-accredited medals including honors in ice carving, cold food salon and hot food.

Duration : 0:1:16

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Technorati Tags: "Andrea, "Greenbrier, Art, arts, career, chef, Club", culinary, employment, Employmentcrossing.com, executive, for, Griffith", institute, of, Philadelphia, sous, Sporting, Summit, The, videos

Discover the advantages of apprenticeship at George Brown College and get paid on-the-job hands on training and theory at the same time.

52% skilled trades people are expected to retire in the next 15 years and Ontario’s manufacturing sector will require 400,000 new workers.

More than one third of new jobs will require a skilled trade designation or college diploma.

There are more that 130 skilled occupations that can be practiced through Ontario’s apprenticeship training system. Chefs, educational istants, millwrights, tool & die makers, steamfitters, cooks, bakers, electricians, carpenters, industrial mechanics sheet metal workers and plumbers are all defined as “skilled trades,” and represent occupations that are integral to the functioning of Ontario’s economy.

Duration : 0:10:41

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Technorati Tags: apprenticeship, baker, carpenter, chef, die, electrical, labour, millwright, pastry, plumbing, Skilled, steamfitting, tool, trades

Australia's new hit reality/comedy show starring Jacques the French Chef. Join Jacques as he battles his producers to make the cakes that he wants!

Duration : 5 min 43 sec

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Technorati Tags: french

Celebrity Chef Gaida De Laurentiis from Food Network’s everyday italian being Interviewed By TV Chef Jon Ashton talks about having a baby at food network’s south beach wine and food festival.

Host of Food Network’s Everyday Italian, Giada De Laurentiis’s passion for food began as a child when she learned to prepare recipes for her frequent family gatherings.

Born in Rome, Giada grew up in a large Italian family where the culture of food was a staple in and of itself. As the granddaughter of film producer Dino De Laurentiis, she learned to prepare many of the family’s recipes as well as other Italian specialties.

Giada’s passion for cooking flourished through professional training at Le Cordon Bleu in Paris, where she specialized in both cuisine and pastry. Later, she moved to Los Angeles, where her experience included positions at the prestigious Ritz Carlton Fine Dining Room and Wolfgang Puck’s Spago in Beverly Hills.

Giada is a private chef and caterer, as well as founder of GDL Catering in Los Angeles.

In addition to Everyday Italian, as the host of Behind the Bash, Giada takes viewers behind the scenes of six-figure weddings, high-roller Vegas soirees and Hollywood movie premieres to see what goes into creating the world’s most spectacular parties. On Giada’s Weekend Getaways, she heads to cities and towns that are ideal for a three-day, food-filled weekend.

Giada is the author of The New York Times best-selling cookbook Everyday Italian: 125 Simple and Delicious Recipes (Potter, 2005) and Giada’s Family Dinners (Potter, 2006)

About Celebrity TV Chef Jon Ashton
Jon quickly began producing and starring in his own local access TV show, which aired in Disney’s town of Celebration. Soon after, Jon took a position as the regular mid-day chef at Orlando’s FOX affiliate station and found himself appearing on “The Tonight Show with Jay Leno” a short year later. His telegenic persona earns regular appearances on the “TODAY Show”. He is currently the food correspondent of the nationally syndicated Morning Show “The Daily Buzz”, seen in over 160 stations. He is also the in-house Chef for Relish Magazine, with over 12 million readers.

Jon has had the honor of working with many A-list celebrities and culinary icons including, Vince Vaughn, Seth Green, Andy Garcia, Rachael Ray, Paula Deen, Emeril Lagasse, Martha Stewart and Giada De Laurentis, Al Roker, Alton Brown, Anthony Bourdain,Gale Gand, George Duran, Giada De Laurentiis,Marc Summers, Michael Chiarello,
Patrick Neely, Paula Deen are just a few.

Duration : 0:1:43

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Technorati Tags: Ashton, celebrity, chef, de, everyday, Food, Gaida, italian, Jon, Laurentiis, network, show, Today

I graduated from stratford career institute in cooking and catering so being an institute that means i have a career diploma instead of an associates degree.

I am wanting to be either a pastry chef or a cake decorator but i don't know what i should do whether i should go and look for another school for more training or start looking for a job in my profession.

I would like to have as much help as i can get. I did work at wal-mart in the bakery department but i ended up changing departments to electronics, but now that i have this diploma i want to work in that profession.

Please help me with any ideas

Thank you

I recommend that you continue to look for employment. I say this for several reasons. First of all you need some real work experience. Second, this will help build your resume and credentials if you decide in the future to continue your education. Third, you will gain alot of knowledge working on the job and from your peers. Lastly, getting some real work experience will help you decide if you want to continue in your profession or if you want to specialize in a certain area of being a chef. You stated that you had interest in being a pastry chef but if you get some real work experience you might decide that job is not for you or you might discover you have more talent in other areas. Good luck.