text:
Marc Hosmer Joins Us for Good This Time!
Marc Hosmer joined the Charities Review Council last fall as a temporary nonprofit services assistant. He fits in so well here that he was recently offered a permanent Program Coordinator position and we were thrilled when he accepted (literally, there was cheering in the office)! Besides his love for nonprofits, his generous spirit, and his boat building skills, we also appreciate his laid-back personality, go-getter attitude, and furniture rearranging abilities.
In his new role, Marc works closely with nonprofits by providing trainings and one-one-one technical assistance as they complete the Accountability Wizard review process. He works tirelessly to ensure that organizations have all the resources, information, and tools necessary to help them as they work to Meet Standards.
When he's not keeping busy with helping nonprofits, Marc also serves as Executive Director of Urban Boatbuilders, an organization that utilizes the building of wooden boats as a vehicle to develop academic, vocational, and leadership skills in the lives of at-risk youth. He provides leadership to staff and volunteers, oversees fundraising efforts and administers programming; he also works closely with the board of directors to ensure success and facilitate growth for the organization.
"I have two fantastic part time jobs that fulfill my loves of helping nonprofits develop their capacity and leadership within youth development organizations," said Marc.
Though it seemed an odd combination of responsibilities at first, Marc quickly realized just how intertwined his work has become at both Urban Boatbuilders and the Charities Review Council. Having spent over a decade in nonprofit leadership positions, he mistakenly thought he knew most of what there is to know about effective organizations.
"Becoming familiar with the Accountability Standards has helped me to ensure that Urban Boatbuilders is meeting the expectations of the nonprofit sector and it has greatly informed my work of providing key information and building trust with donors."
Marc is convinced that going through the Accountability Wizard is valuable for three reasons:
Earning the Meets Standards seal demonstrates to individual donors and corporate foundations a commitment to running a transparent and accountable organization.
Meeting standards builds confidence within organizations by confirming that they're doing the right things to ensure accountability, transparency, and legal compliance or creating an awareness of gaps and providing support in addressing those areas of concern.
The review process is a great vehicle to facilitate board engagement. It provides education and open lines of communication to board members who aren't steeped in the nonprofit world on a daily basis.
"Time and again we hear how the Accountability Standards lead to important discussions among board and staff, and that it helps individual board members better understand their role and how they can best contribute to the organization." Marc loves the nonprofit sector, can you tell?
Way to go, Marc! We're really psyched you are on our team for good!
Donor Privacy is Where It's At
As the Marketing and Development Specialist here at the Council, it's my job to make sure the community feels comfortable funding the work that we do. The support we get from our donors powers our progress and protects our mission; you are as much a part
of our work as we are. Our donors help us build capacity in the nonprofit sector; they determine how widely we can deliver our services and how many nonprofits can Meet Standards. For these reasons, I won't compromise when it comes to protecting our donors.
We hear from individuals every day who are overwhelmed by the number of solicitation letters they receive from various nonprofits. They're frustrated and confused, wondering what to do and how their name got on so many mailing lists. Oftentimes, donors don't realize that they can request only one solicitation per year, or that their name can be removed from a list altogether. Supporters want to make careful decisions about who to fund and how to do that, and we need to find ways to show how important that support is to us.
Here at the Charities Review Council, we have 27 Accountability Standards, but our Donor Privacy Standard is my very favorite. While each and every standard is an important piece of the puzzle, the mutual respect, warmth, and sense of security conveyed by our donor privacy Standard makes me feel like I'm curled up in a blanket with my favorite book next to a roaring fire on a frigid Minnesota evening. But seriously, protecting donor privacy is the least we can do to show how much we value the people who believe in our mission.
The Donor Privacy Standard requires that:
organizations have a privacy policy available explaining how donor information is collected and used;
donors are able to prevent their information from being shared upon request;
organizations include a discontinue contact policy to guarantee that donors are removed from solicitation lists when requested.
These policies can look a little bit different depending upon the nonprofit in question. Organizations may include their donor privacy provisions in a Donor Bill of Rights, in regular communication to the donor (e.g. giving envelope), or in a website privacy policy. Be sure to ask your favorite nonprofit about its policy. Find more information on policy requirements on our website.
Like many organizations, here at the Council, we take all donor requests seriously and have a system in place to guarantee that personal information, solicitation and contact preferences are tracked and updated with timeliness and precision.
As organizations who wish to do community good, it is our duty to protect the generosity of those individuals who donate money, resources, and time to us by guarding (and guaranteeing!) their privacy. And as donors, we need to advocate for ourselves to make sure that the letters in our mailboxes come from organizations that ensure the safety and privacy of our protected information.
at 10:07 AM 0 comments
Calling All Idea People: St. Paul Wants You!
Our staff, from interns to Executive Director, is united on the issue: we love Saint Paul. We love our capital's neighborly feeling, the walkability of its blocks, the delicious croissants from Trung Nam French Bakery, the quirky finds at Ax-man, and the red leather booths at Mancini's Char house. We wax poetic: for Golden Thyme Café, for Irish Fest and for the Riverfront. Our capital city is pretty great already, and we want to help create a vision for an even more exciting future.
It's not surprising, then, that we're thrilled to support the Saint Paul Foundation's Forever Saint Paul Challenge, a million dollar idea challenge to make our capital city forever strong. The Saint Paul Foundation invites individuals, groups, and organizations who love Saint Paul as much as we do to propose million dollar ways to make this great city even better than it already is. The winning idea will receive a $1 million grant to put their plan into action.
We're putting our thinking caps on, and the lightbulbs are already illuminating, both figuratively and literally. Last week our team helped artist Ta-coumba Aiken place Lite-Brite pegs into what we hope will be a record breaking installation. We added just 21 small sections to what has now grown into an astounding community built art project, in anticipation of the Forever Saint Paul kick-off event this Saturday. If you're reading this, we'd like you to consider entering the Forever Saint Paul Challenge. We believe that putting our heads together is the best way to grow great ideas.
Here's how you can join us in supporting the Forever Saint Paul Challenge:
Attend the launch event: If you love Saint Paul, we ask that you join the St. Paul Foundation and Mayor Chris Coleman at the public launch event on Saturday, February 16th at the Union Depot, where Forever St. Paul supporters, along with local artist Ta-coumba Aiken, will attempt to set a Guinness World Record, "Largest Picture Made of Lite-Brite." The Lite-Brite mural will be 12 feet by 24 feet and filled with more than 520,000 Lite-Brite pegs. Family-friendly activities start at 3:00 p.m. and the official lighting ceremony will be at 7:00 p.m. There will also be live music, food and super-sized games. The event is free and open to the public, so bring an entourage!
Volunteer as a community reviewer: Community reviewers are needed to review the million dollar ideas and help narrow them to 25 semifinalists from April 6-24. You can sign up online at http://svy.mk/117T8Ea. For questions about being a community reviewer, contact Cat Beltmann at Citizens League, cbeltmann@citizensleague.org or 651.289.1075.
Submit an idea: Tell us what you would do with $1 million to make St. Paul an even better place to live at MNIdeaOpen.org/foreversaintpaul.
The Charities Review Council invites our friends, our allies and favorite nonprofits to join us in supporting this exciting project and in entering great ideas. Game on!
Partnering for Stronger Nonprofits in Greater Minnesota
What do Bremer Bank, MAP for Nonprofits, and the Charities Review Council have in common? We're working together to strengthen greater Minnesota's nonprofit landscape. We're thrilled to report that on January 9-11, the Charities Review Council and the Bremer Bank Branch of Brainerd hosted another successful workshop in the Strengthening Nonprofits series supported by the Otto Bremer Foundation. More than 25 local nonprofits in the Brainerd Lakes area have joined this effort to build their capacity and organizational strength as they work to meet standards.
Our Capacity Building Services work with funders in the communities or topics they serve to make the Accountability Standards accessible, non-threatening and easy to achieve for nonprofits. Our workshops create a safe, fun, engaging, personal and risk-free space for organizations to go through our process.
Before the Charities Review Council began collaborating with the Otto Bremer Foundation and Bremer Banks, there were only four organizations from the Brainerd Lakes area on the Charities Review Council's list of nearly 500 nonprofits that Meet Standards. "Now, there are more than 25 organizations that have started the Accountability Wizard and they are all on track to Meet Standards in the next six months to a year," reports Lynnea Atlas-Ingebretson, the Charities Review Council's Program Director, who led the Brainerd workshop series.
This means that there is now a group of organizations in greater Minnesota who share a language about how to build sustainable nonprofits while meeting donor and sector expectations. The Accountability Standards give nonprofits the opportunity to advance their mission by becoming more transparent and accountable, helping improve visibility, reputation, and public trust. This can translate into more effective organizations and much more viable outcomes for these nonprofits.
"While miles and lakes separate our communities, they're facing many of the same challenges in greater Minnesota as nonprofits in the Twin Cities," said Atlas-Ingebretson.
"Capacity building and support in greater Minnesota are much needed, as populations are declining and shifting, poverty is on the rise, and there is less money to go around." Through our partnership with Bremer Bank, we've been able to make a difference for nonprofits in Brainerd, and we hope to continue this work in communities across the state and beyond.
At the Charities Review Council, we're committed to building collaborations. It is exciting to be working with Amy Wyant and the Bremer Bank of Brainerd. They have contributed their time, space and resources to ensure the success of our efforts for the common good of the Brainerd Lakes area. It has similarly been rewarding to strengthen our relationship with nonprofit allies, like MAP for Nonprofits, who provided key expertise during our workshops. Many thanks to Amy and our Bremer Bank family, and Jay Lyons and Phil Duran from MAP for Nonprofits.
To talk about how we can work together, contact Lynnea Atlas-Ingebretson (651-224-7030).
Get to Know Kate Khaled!
Kate Khaled joined the Charities Review Council last month as the Engagement and Development Manager. Her primary duties include building relationships with constituents while overseeing the Council's fundraising, marketing, and communications strategies.
1. How did you end up in Minnesota?
I grew up in Montreal, Quebec, but spent my childhood summers up north near Grand Rapids, Minnesota where my grandparents have a summer home. I'm the daughter of two of Roseville's cutest high school sweethearts, so all of my holidays and vacations were spent here with our extended family. When it came time for me to think about graduate school, the University of Minnesota appealed to me because it was a great program, new and also familiar. In my second year pursuing my Masters of Public Health, I met my own sweetheart, Taqee. He 'put a ring on it,' and the rest is history. I love this state and I couldn't be happier to be building my career and raising my children here.
2. What about working at the Charities Review Council attracted you to the job?
The Charities Review Council is a unique resource that adds an incredible amount of value to our nonprofit and philanthropic landscape. It's an organization with a rich history that also has an eye toward the future. This role attracted me because our team is poised to grow into an even stronger, farther-reaching, innovative ally for nonprofits and donors alike. I'm also really excited to be working with Kris Kewitsch, our new Executive Director. She has great ideas and a strategic mind. Our team has so much energy, and I'm excited to help the Council connect with the community even more than we already do!
3. Tell us 3 unexpected things about yourself:
Well, you probably wouldn't guess this by looking at me, but I'm a proud and active member of the Twin Cities Muslim community. Also, since I'm married to a second generation Bangladeshi-American, my culinary repertoire has expanded tremendously. I make a mean chicken korma. What else? I've been an outdoor enthusiast all my life. I took my first ten day wood-canvas canoe trip when I was twelve, and have been hooked ever since. In college, I spent my summers teaching paddling techniques and leading sea kayaking trips in the Apostle Islands. Despite being raised in Montreal, I suppose my love of paddling and portaging makes me a Minnesotan to the core.
4. What do you like to read?
I read the Harvard Business Review blog every day to get my daily shot of professional inspiration. In my spare time I blog about family at Perpetually Nesting, so I read many of my friends' nationally recognized parenting and lifestyle blogs. There are a lot of terribly talented writers online who come from Minnesota. Oh! Let's also not forget Minnesota Rising and Pollen – two of our homegrown resources for civic connectivity. I read (and tweet!) a lot.
5. If you could travel anywhere in the world, where would you go?
Turkey, Malaysia and New Zealand. Since our life has been so busy, we haven't had a honeymoon yet. That combination, over a 6 week span of time, would be my dream travel itinerary.
6. What's your favorite restaurant of all time?
I love Little Szechuan's authentic menu – their Chung King Chili Shrimp is amazing. I also am a huge fan of Cecil's Deli. When scheduling lunch meetings, I usually try to persuade people to meet me at Cecil's!
7. Name 3 of your passions/hobbies.
As a social media native and technology enthusiast, I'm continually exploring creative ways disruptive technology (like social media) can be leveraged for good. Most of my time at home is spent cooking and entertaining. When I'm not hosting brunch for family and friends, I'm usually writing, playing with my boys or restoring mid-century furniture in our garage.
at 12:09 PM 1 comments
Partnering for Stronger Nonprofits in Greater Minn...


text:
ihiphoptv1.com
ihiphopTV Talk Show Live!™
Sexy Latina "Contest"™
2K KENT©
YUNG N.A.Z©
MMMG Inc.©
Hood Idol
The Escape From Reality Tour
The Premier Independent Artists Movement / Showcasing The Best Of The Best Independent Artists/ Videos / Live Performances / Global Collaborations
Powered by Mad Money Militia
Diva was born and raised in Oakland California. She was introduced to various Genres of music at a very early age and that is how she acquired her love of music.
Weekend trips to "Leopold's" in Berkeley to purchase the hottest New Releases was a weekend ritual due in part to her Step-Father's New Orleans Roots strongly influenced by all types of music (Soul, Jazz, RnB, Pop, Rap, and Oldies) music playing was a daily routine in her household.
As years past she went on to college in hopes to become a Lawyer. Becoming a Mother she left college in order to enter into the workforce to care for her Son.
As life continued on she became infatuated with all things related to Pop-Culture and became a expert in all aspects of it to the fullest of her capabilities. Reading gossip magazines, watching talk shows and reading autobiographies was her favorite past time.
Loving Fashion, Music, and her guilty pleasure Reality Television lead her to wanting to become creative and she longed to become a DJ. Watching YouTube Videos and using Pandora she became obsessed with creating playlists.
One day a Friend of hers was having a gathering and suggested that she DJ the Event by utilizing her playlist via Apple computer. The evening went so well that she Deejay again and again which lead her to want to learn mixing and working the board of which none of it ever materialized to this day.
Her life to a change of course of becoming a unpublished writer of a book she hasn't finished "yet." Then She began writing a treatment to gain a Internship at HBO in which she didn't continue with that endeavor as well.
Life took her back to her first love "Music" where through self-taught studies of the music business and Industry as it relates to the Independent Artist she became a Artists Manager (Informal.)
And is currently orchestrating a Independent Artist Movement in which she shares Inspiration and support to help Independent Artists grow their fan base organically.
By her own tenacity and inventiveness due to being unable to get her then one Artist any local gigs. She submitted her Artist's track to be selected to attend a SXSW performance date produced by Rel Carter (Jay Z's Nephew) in which he was selected and performed amazingly well.
Once back from Austin she became extremely inspired and decided to build her Brand "Mad Money Militia" while giving Independent Artists access to perform at Venues that she booked herself and began her own 6 City Tour "The Escape From Reality Tour" which began with booking Venues within a 6 hour car drive in San Francisco, Santa Cruz, Roseville CA, Los Angeles, Queens New York and was scheduled to have a show in Atlanta but canceled it indefinitely due to the Corona Virus Pandemic.
Facing the reality that life as we knew it had came to a screeching halt. She came up with a plan to keep the momentum going by replacing the Atlanta show date of April 25th with a Virtual Showcase on Instagram Live in which Independent Artists were pre-selected from all over the world to perform every Saturday.
As she prides herself on being extremely transparent, hardworking, innovative, and strategic. She anticipated the Virtual Showcase would serve as launching pad towards further building her Brand by way of gaining more exposure and building great working relationships of collaborative efforts with Artists and influential people within the Music Community. She is on her direct path towards build her Global Brand and is extremely blessed and excited for what comes next.
MAD MONEY MILITIA GLOBAL - Career Development, Music, Motivational
iHipHopTV Talk Show live!
Saturdays @1:00 - 2:00 pm. PST time.
RokuTV | facebook | youtube
How to watch iFreedomTV FREE on Roku TV:
– Remote Control >>> Home >>> Browse >>> International Channel >>> iFreedomTV
– Roku Account: Code: ifreedomtv2 >>> Add Channel to confirm >>> Restart Roku Box
– Remote Control >>> Home >>> Search >>> Type: ifreedomtv (Around the world)
Ashthon Ahmiir aka Ashthon Jones
La Princess
Nova Ghost
Samuraii Jack
Ja_ King

redpajama_set_name: RedPajamaCommonCrawl


The choice of lampshades can also be varied. Today we present you some exciting variants. These hand-knitted lampshades are unexpected and will add a touch of uniqueness to your home design.
Where could you hang these knitwear? Depending on your preferences, you could use them as pendant lamps or floor lamps.
Further design options can be found in our picture gallery.
The small individual pieces get their big performance mostly in the living room. Since they provide comfort with their hand-made look, they would also look perfect in the retired bedroom. Would you like to place a knitted lampshade next to your favorite chair in the reading corner? Or even by the fireplace, as you relax and absorb the heat of the fire. With a glass of wine on the rustic side table and the floor lamp with a lovingly hand-knitted lampshade here. When reading or just looking at family photos you would enjoy your break in a homely atmosphere.
Ideally suited as home accessories for the vintage or shabby chic furnishing styles, you could use the knitted lampshades to suit your personal taste.
Integrate these cute knits into your home design for a engaging presence. Are you still hesitating? Let us convince you of our photos.
Room in shabby chic style with a blue eye-catcher!


We are the behind-the-scenes doctors.
We are who other doctors turn to when a diagnosis requires the specialty services of a laboratory. Through our testing and analysis, a biopsy, blood sample, surgical tissue or Pap test is transformed into a detailed report used to guide treatment.
We have combined specialty expertise in cancers and other diseases affecting all major organ systems, including gastrointestinal tract, kidneys and urinary tract, gynecologic tract, breast, brain and central nervous system, blood and bone marrow, liver, lungs and skin.
We are an integral part of the Southern Oregon medical community, available to review your results one-on-one with your provider.
Although you may not see us in person, rest assured that we will provide trusted results, making sure you receive the best care possible.
The simple Pap test is the most effective cancer screening test ever developed. Screening for cervical cancer with the Pap test is estimated to have prevented up to 450,000 cases of cervical cancer in the US during the past three decades.
Our independent laboratory employs 25-30 highly-trained technologists and support staff, working to provide accurate and timely results regionally.
Our laboratory is fully accredited by the College of American Pathologists, which sets the highest standards for laboratory practice in the US.
We also provide pathology services to all regional hospitals, including Asante Rogue Regional Medical Center, Asante Ashland Community Hospital, Asante Three Rivers Medical Center, Providence Medford Medical Center and Curry General Hospital.


text:
Hazard, Perry County
By Martha Hall Quigley
Usually ships within 1 week.
Hazard and Perry County have enjoyed a long and colorful history since founder Elijah Combs first settled in the area in 1795. The years have brought a multitude of changes, explored in this engaging visual history. Contained within these pages are vintage photographs depicting the history of an American small town that has always fancied itself a city. Images were culled from the collection at the Bobby Davis Museum, which includes selected photographs from John Kinner, Hal Cooner, L.O. Davis, and others. This work traces the area's development from an isolated mountain village to a center of Eastern Kentucky commerce and culture. Recorded in these images are the devastating floods that often threatened the community, as well as the building of the railroad that brought in everything from automobiles and telephones to Sears and Roebuck prefabricated homes. Aerial shots from the 1940s and 1950s are also included, and accompanying captions document the names and places familiar to oldtimers and intriguing to newcomers in Hazard, Perry County.
Martha Hall Quigley is a native of Hazard and serves as the director of the Bobby Davis Museum and Park. She is the author of several other books and articles on Perry County history, including 1911–1913: Years of Change. She brings to this new work a love for her home community and the belief that a strong identity with the past provides a vigorous foundation for the future.
Woodford County
Lost Amusement Parks of Kentuckiana
Gallatin County
Trimble County
Worthington and Springdale
Kentucky's Horse-Drawn Era
Cumberland Gap National Historical Park
Remembering Kentucky's Confederates
Smyth County
Barbourville and Knox County
Bell County


text:
Top Chef Duels
chefdavidburke ChefDavidBurke
Blurring the lines between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. His passion for food and for the restaurant industry shows no signs of slowing down.
Burke graduated from the Culinary Institute of America and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke's mastery of French culinary technique was confirmed when, at age 26, he won France's coveted Meilleurs Ouvriers de France Diplome d'Honneur for unparalleled skill and creativity with his native cuisine. Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times.
In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award. Nation's Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the "Best Culinary Prankster" in 2003. In May 2009, Burke was inducted into the Who's Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation's Restaurant News, naming him one of the nation"s most celebrated culinary innovators.
In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world's most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to "Best Chefs America," a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the "Coolest Multiconcept Companies in the Land." The article highlights restaurant corporations with an enviable business concept that others can't wait to replicate. In addition, it cites the numerous incarnations of Chef Burke's creative vision, from David Burke Townhouse to David Burke Fishtail, from Burke in the Box to David Burke's Primehouse.
Chef Burke's vast talents have been showcased recently on television, including season two of Top Chef Masters, a guest spot on the Every Day with Rachael Ray show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg's small-business television series The Mentor. In 2013, he returned to season five of Top Chef Masters.
Burke's visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line's culinary initiatives, including the Culinary Arts Center enrichment program, and provide signature recipes which will be featured on all 15 ships. In 2003, Burke teamed up with Donatella Arpaia to open davidburke & donatella (now known as David Burke Townhouse, of which he has sole ownership). In 2005 came David Burke at Bloomingdale's, a dual-concept restaurant offering both a full service Burke Bar Café on one side and a Burke in the Box eat-in concept on the other.
In 2006 Burke opened up David Burke's Primehouse in The James Hotel Chicago. His restaurant collection continued to grow that same year when he purchased culinary career began under founders Markus and Hubert Peter. His next ventures included David Burke Prime at Foxwoods Resort Casino in Connecticut and David Burke Fishtail in Manhattan, both of which opened in 2008. In February 2011, he opened David Burke Kitchen at The James Hotel New York in SoHo, bringing his signature whimsical style to downtown Manhattan.
In 2013, Burke made great strides in expanding his restaurant empire and enhancing his partnerships with other reputable companies. In the summer of 2013, he opened Burke's Bacon Bar in the James Hotel Chicago, a high-end sandwich and "to-go" concept featuring artisan and top-notch bacons from around the country. BBB features Burke's signature "Handwiches" -- palm-sized sandwiches packed with creative combinations of fresh ingredients -- as well as salads and sweets, all featuring bacon, in some form, as an ingredient. In 2014, Burke will bring his SoHo concept, David Burke Kitchen, which features modern takes on farmhouse cuisine, to the ski resort town of Aspen, Colorado.
During his tenure at The River Café, Burke began experimenting with interesting ingredients and cooking techniques. His first culinary innovations, including Pastrami Salmon (now available through Acme Smoked Fist), flavored oils and tuna tartare, revolutionized gastronomic technique. During his 12-year period at the Park Avenue Café, Burke created GourmetPops, ready-to-serve cheesecake lollipops. His Can o' Cake concept, where cake is mixed, baked and eaten from a portable tin, is used throughout his restaurants. Most recently, he teamed with 12NtM to create two non-alcoholic sparkling beverages, available in gourmet retailers such as Whole Foods and at his New York locations. Additionally, Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. To that end, he is the chief culinary advisor to the Skinny Eats line of flavor-enhancing produtts.
In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks. Burke lines the walls of his dry-aging room with brickes of the alt, which imparts a subtle flavor to the beef and renders it incredibly tender. Burke's steaks can be dry-aged for anywhere from 28 to 55, 75, or even as long as 100 days using this process.
Burke's first cookbook, Cooking with David Burke, and his second, David Burke's New American Classics launched in April 2006. He is currently working on his third book, due out in 2015.
Curtis Stone
@curtis_stone
Curtis Stone (curtisstone.com) is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself. Curtis is recognized around the globe for his ability to help home cooks find confidence in the kitchen with delicious, doable recipes and easy cooking techniques.
Born in Melbourne, Australia, Curtis first found his passion for food whilst watching his grandmother make her legendary fudge and his mother roast her perfect pork crackling. He quickly learnt to appreciate the beauty of creating -- and eating -- homemade food and cherished the way it brought people together. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.
After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. and the highly revered Quo Vadis.
Curtis opened a multi-functional culinary headquarters in Beverly Hills in January 2014, featuring a test kitchen and his dream, little restaurant, Maude (mauderestaurant.com).
While living in London, Curtis appeared in several UK cooking shows before catching the eye of television producers in Australia. At the age of 27, he became the star of a new cooking series called Surfing the Menu. It was an international hit that led to his first American show, TLC's Take Home Chef in 2006 -- the same year the blondhaired, blue-eyed young gun was named one of People magazine's Sexiest Men Alive. Curtis broke into US primetime network television with appearances on NBC's Celebrity Apprentice, America's Next Great Restaurant and The Biggest Loser. In 2012, Curtis co-hosted Bravo's Around the World in 80 Plates and reprised his role as host of the network's popular culinary competition Top Chef Masters, which returned for a fifth season in 2013. In addition to this, Curtis is host of the new edition of the Top Chef franchise, Top Chef Duels, scheduled to air this summer. As a frequent guest since ABC's The Chew's launch in September 2011, Curtis officially joined the ensemble cast as a regular guest co-host in November 2013.
As the author of five cookbooks, Curtis has shared his culinary know-how with readers around the globe. Surfing the Menu and Surfing the Menu Again (ABC Books 2004, 2005), penned with his friend and fellow Aussie chef Ben O'Donoghue, were followed by Cooking with Curtis (Pavilion 2005), a solo effort that celebrated seasonal fare and brought his chef's expertise down-to-earth for the home cook. Setting out to prove that good food doesn't need to be fussy, Curtis then released Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood (Clarkson Potter 2009).
Curtis launched his fifth cookbook, a New York Times best-seller: What's For Dinner?: Recipes for a Busy Life in April 2013 (Ballantine). His sixth cookbook is set for release in April 2015. Curtis also contributes to a variety of food and lifestyle magazines. He is a food columnist for the wildly popular O Magazine, contributing on a bimonthly basis. His debut column was published in the October 2013 issue.
Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. The goal is to bring confidence to the kitchen with tools that help make cooking inspired and effortless. The first chef to debut an eponymous product line at Williams-Sonoma, Curtis has expanded the range to include close to 250 items, which in addition to Williams-Sonoma are available at HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk and fine specialty retailers throughout the US, Canada, Mexico, Australia, Singapore and Belgium.
Curtis' restaurant Maude (mauderestaurant.com) is the culmination of all his life and career experiences captured into an intimate setting. Curtis always dreamed of opening his own restaurant so when the perfect space in Beverly Hills became available, he jumped at the chance to make it his own. Curtis' passion project Maude, named after his grandmother, offers a market driven, prix-fixe monthly menu designed to create an intimate chef's table experience for the entire dining room, where every seat is within a comfortable distance to the open kitchen. Each month a single ingredient inspires a menu of nine tasting plates, and this celebrated ingredient is creatively woven, to varying degrees, through each course.
Curtis has fostered long-term relationships with charities around the world, including Feeding America in the US and Cottage by the Sea and Make-A-Wish in Australia. He currently lives in Los Angeles with his wife, actress Lindsay Price, two-year-old son, Hudson, and golden retriever Sully. In his spare time he enjoys hiking, gardening, surfing -- and cooking. For Curtis, cooking always brings fun. "There really is no better gift than a home-cooked meal and enjoying a good laugh around the table."
Gail Simmons
@gailsimmons
Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show's inception in 2006, she has lent her extensive expertise as permanent judge on Bravo's Emmy-winning series Top Chef, currently in its 18th season. She is also the host of the upcoming series Top Chef Amateurs, giving talented home cooks the opportunity of a lifetime to test their skills in the illustrious Top Chef kitchen. A familiar face in the Top Chef franchise, she served as head critic on Top Chef Masters, hosted Top Chef Just Desserts and was a judge on Universal Kids' Top Chef Jr. Gail hosts Iron Chef Canada and was co-host of The Feed on FYI.
Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released by Grand Central Publishing in October 2017. Nominated for an IACP award for Best General Cookbook, it features accessible recipes and smart techniques inspired by Gail's world travels. Gail's first book, a memoir titled Talking With My Mouth Full, was published by Hyperion in February 2012.
From 2004 to 2019 Gail was Special Projects Director at Food & Wine magazine. During her tenure she wrote a monthly column, helped create the video series #FWCooks and worked closely with the country's top culinary talent on events and chef-related initiatives, including overseeing the annual F&W Classic in Aspen, America's premier culinary event. Prior to working at Food & Wine, Gail was the special events manager for Chef Daniel Boulud's restaurant empire.
Born and raised in Toronto, Canada, Gail moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants and worked as the assistant to Vogue's esteemed food critic, Jeffrey Steingarten.
In 2014, Gail and her business partner Samantha Hanks, founded Bumble Pie Productions, an original content company dedicated to discovering and promoting new female voices in the food and lifestyle space. Their first series, Star Plates—a collaboration with Drew Barrymore's Flower Films and Authentic Entertainment—premiered in Fall 2016 on the Food Network.
In addition, Gail is a weekly contributor to The Dish On Oz and makes frequent appearances on NBC's TODAY, ABC's Good Morning America, and the Rachael Ray Show, among others. She has been featured in publications such as People, New York Magazine, Travel + Leisure, Conde Nast Traveler, GQ, Entertainment Weekly, US Weekly, Los Angeles Times, and was named the #1 Reality TV Judge in America by the New York Post.
In February 2013, Gail was appointed Entrepreneur-in-Residence at Babson College, a mentoring role where she works with student entrepreneurs, helping them develop food-related social enterprises. In April 2016, she received the Award of Excellence by Spoons Across America, a non-profit organization dedicated to educating children about the benefits of healthy eating. She is an active board member and supporter of City Harvest, Hot Bread Kitchen, Common Threads, and the Institute of Culinary Education.
Gail currently lives in New York City with her husband, Jeremy and their children, Dahlia and Kole.
@hughacheson
Hugh Acheson returns as a judge for for the twelfth season of Top Chef as a series judge. A competitor on Top Chef Duels as a series judge. A competitor on Top Chef Masters Season 3, Hugh is the chef/owner of Five & Ten, The National, Cinco y Diez, Empire State South and The Florence. In addition, Acheson also serves as a series judge on Bravo's newest culinary competition series, Top Chef Duels.
Born and raised in Ottawa, Canada Hugh started cooking at a young age and decided to make it his career. At age 15, he began working in restaurants after school and learning as much as possible. Today, Hugh's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa as well as in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant.
Taking these experiences, Hugh developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA, restaurant Five & Ten in March of 2000. Hugh went on to open The National, with fellow chef Peter Dale, in 2007. His Atlanta-based restaurant Empire State South opened in 2010 and most recently, in 2014; Hugh opened both Cinco y Diez, in Athens, and The Florence in Savannah.
Hugh's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine's Best New Chef (2002), the AJC Restaurant of the Year (2007), a 2007 Rising Star from StarChefs.com and winner of their Mentor Award in 2012, and a six-time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010, 2011 and 2012) and winner in 2012. Chef Mario Batali chose Hugh as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World Leading Master Choose 100 Contemporary Chefs.
In addition to running three restaurants, Hugh has published two cookbooks. His first, titled A New Turn in the South: Southern Flavors Reinvented for your Kitchen, was published by Clarkson Potter in the fall of 2011 and won the James Beard Award for Best American Cookbook in 2012. His second, titled Pick a Pickle: 50 Recipes for Pickles, Relishes and Fermented Snacks came out in the spring of 2014. He is in the process of writing his third, which is due out in 2015.
@wolfgangbuzz
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at 14 years of age. As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975.
Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s.
From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982, Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular 18 years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award two times.
In 1983, following the success of Spago, Puck went on to open Chinois on Main in Santa Monica. His early exposure to Southern California's multicultural population intrigued him, inspiring him to fuse the Asian flavors and products of Koreatown, Chinatown, and Thaitown with his French- and California-based cuisine in a fine dining setting. Chinois on Main brought diners a fresh and imaginative Asian-fusion menu that laid the groundwork for fusion cooking in America.
In 1989, Wolfgang opened his third restaurant, Postrio, in the Prescott Hotel off San Francisco's Union Square. Postrio also draws upon the multi-ethnic nature of its surroundings. Its contemporary American cuisine, with its emphasis on local ingredients, continues to draw rave reviews in Northern California's highly competitive culinary market.
In 1997, Wolfgang moved Spago to an elegant setting on Cañon Drive in Beverly Hills. His Beverly Hills menu blazed new ground, with a combination of updated Spago classics and newly conceived items created by the award-winning talents of Managing Partner/Executive Chef Lee Hefter and Executive Pastry Chef Sherry Yard. The seasonal menu also draws from Wolfgang's favorite childhood dishes, offering a selection of Austrian specialties such as Wienerschnitzel and Kaiserschmarren. Spago Beverly Hills recently garnered two coveted Michelin Stars, one of only three Los Angeles restaurants to achieve this accolade.
In 2006, Wolfgang opened CUT, a sleek, contemporary steakhouse at the acclaimed Beverly Wilshire, a Four Seasons Hotel. After only one year, CUT earned a prestigious Michelin star. Wolfgang has changed the way Americans cook and eat by mixing formal French techniques and Asian- and California-influenced aesthetics with the highest quality ingredients. He also has changed the face of dining in cities throughout the nation, first in Los Angeles, then in Las Vegas, where he was the first star chef to create a contemporary fine dining restaurant, paving the way for other celebrated chefs and the city's metamorphosis into a dining destination.
After opening Spago in the Forum Shops at Caesars in 1992, Wolfgang went on to open five additional restaurants including Chinois in the Forum Shops at Caesars in 1998, Postrio at The Venetian and Trattoria del Lupo in the Mandalay Bay Resort and Casino in 1999, Wolfgang Puck Bar & Grill at MGM Grand in 2004 and CUT at The Palazzo in 2008.
Since 2001, Wolfgang and his Fine Dining Group have opened restaurants across the United States from Atlantic City (Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa in 2006) to Maui (Spago at the Four Seasons Resort in 2001). These also include The Source in Washington, DC (2007), Wolfgang Puck Grille at MGM Grand Detroit (2007), Spago at The Ritz Carlton, Bachelor Gulch in Colorado (2007), Five Sixty by Wolfgang Puck at Reunion Tower in Dallas (2009) and Wolfgang Puck Bar & Grill at L.A. Live (2009).
Antonia Lofaso
@chefantonia
Best known for her role on Top Chef Season 4, Antonia Lofaso is one of America's most loved chefs and shows off her culinary skills with her feisty Italian personality on Top Chef: All Stars.
Most recently Lofaso has gone from television personality to business owner and is currently executive chef and owner of Black Market in Studio City, California. Fans of her restaurant on the west side can now experience her creations closer to home as her brand new restaurant Scopa currently opened its doors in Venice, California.
With a lifelong passion for cooking, Lofaso chased her dreams and has managed to balance her busy career with being a single parent. She shares her secrets and tips in her book The Busy Mom's Cookbook re-released in paperback.
Lofaso attended the prestigious French Culinary Institute, and upon graduating was hired at Beverly Hills' best known restaurant, Wolfgang Puck's Spago. Under the mentorship of Executive Chef Lee Hefter, Lofaso refined her skills and technique, and spent six years working at the famed L.A. hotspot. After mastering the cuisine at Spago, Lofaso made the difficult decision to leave and pursue a new adventure. Within weeks, she was hired by SBE to run the kitchen at their new upscale L.A. supper club, Foxtail. Upon starting her new role at Foxtail, Lofaso's career encountered a monumental boom when Bravo came calling and recruited her for Season 4 of its highly acclaimed cooking competition show Top Chef. In addition to her restaurant and television experience, Lofaso can also include private chef to some of Hollywood's biggest stars in her repertoire.
She currently resides in Los Angeles with her daughter Xea.
Art Smith
@chefartsmith
Returning to Top Chef Masters, Chef Art Smith is the executive chef and co-owner of five restaurants, including Table fifty-two, Art and Soul, LYFE Kitchen, Southern Art, and Joanne Tratorria. Once day-to-day chef to Oprah Winfrey, the two-time James Beard Award recipient has made regular television appearances on programs such as Iron Chef America, The Today Show, Nightline, Fox News, Extra, BBQ Pitmasters, Dr. Oz, Oprah, Top Chef, and Top Chef Masters. A contributing editor to O, the Oprah Magazine, Smith is also the author of three award-winning cookbooks: Back to the Table; Kitchen Life: Real Food for Real Families; and Back to the Family. In addition to food, philanthropy is one of Art's passions. In 2007 he received the Humanitarian of the year award from the James Beard Foundation. After watching himself on Top Chef Masters Season 1 and being diagnosed with diabetes, Smith underwent a complete transformation and dropped 100 pounds. Smith now watches what he eats -- six small meals a day -- and has run multiple marathons.
Brooke Williamson
@chefbrookew
Born and raised in Los Angeles, California, Brooke Williamson has carved out an impressive résumé of leading roles and achievements, including being the youngest female chef to ever cook at the James Beard House, winning Top Chef Season 14 in Charleston, and most recently, being crowned the first winner of Tournament of Champions in spring 2020. Brooke was the runner up on Top Chef season 10 in Seattle and also competed on Top Chef Duels.
Brooke began her career as a teacher's assistant at the Epicurean Institute of Los Angeles, followed by her first kitchen position as a pastry assistant at Fenix at the Argyle Hotel, under the tutelage of Michelin-starred Chef Ken Frank. Next, she worked her way up to sous chef at Chef Michael McCarty's Michael's of Santa Monica. She later staged at the renowned Daniel restaurant by Daniel Boulud in New York City. Two years later, Williamson was appointed her first executive chef position at the notable Los Angeles restaurant Boxer. Then, she opened the Brentwood eatery Zax as Executive Chef, where she began to develop her signature California-inspired cuisine and met her husband and business partner, Nick Roberts.
In 2014, the couple debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain.
Brooke works alongside Roberts creating new menus and running the front and back of house, takes her chef talents on the road to local and national food events and festivals, and regularly participates in philanthropic efforts with No Kid Hungry.
Chris "CJ" Jacobson
@BigCeej
Orange County-born C.J. Jacobson grew up relatively indifferent to food but his rich life experiences eventually converged to create an intense dedication to cooking. His craft is best described as "rustic-refined" and revolves around a profound respect for the hyper-seasonal, local ingredients he brings into his kitchen at Girasol in Studio City, CA, which he conceptually collaborated on with Jorge Pultera, former manager at The Ivy, Koi and Red O.
Jacobson has always been one for a good competition, even before starring on Top Chef. He attended Pepperdine University in Malibu on a volleyball scholarship, made the U.S. National Volleyball Team, and just missed an opportunity to compete in the 2000 Olympic Games in Sydney. But a professional volleyball career took him to Belgium, Israel, and the Netherlands, where he discovered food could be exciting and inspiring. Returning to L.A. after his volleyball career, Jacobson did a three-day immersion at Mélisse, the Michelin two-star restaurant in Santa Monica where he realized the kitchen would be the next arena in which he would compete. He enrolled at the Le Cordon Bleu-affiliated College of Culinary Arts in Pasadena, graduating in 2004. Jacobson's first professional job was cooking at Axe, a highly regarded restaurant with an ingredient-driven California menu. He went on to work throughout Los Angeles and as a private chef for VIPs such as Arianna Huffington and Guess clothing's Marciano family.
A bout with cancer didn't slow Jacobson down but fueled his intensity for cooking and love of life. After his first appearance on Top Chef in 2007, he assumed the position of executive chef at The Yard, a gastropub in Venice. The following year, Jacobson participated in the renowned James Beard Celebrity Chef Tour. In 2012, he staged at the world-renowned Copenhagen restaurant Noma.
When he's not in the kitchen, Jacobson enjoys music and has recently rediscovered his passion for the game of volleyball. But leisure time is scarce, as the dedicated 37-year-old chef is consumed by the study and preparation of food.
Dale Talde
@DaleTalde
Chef Dale Talde has competed twice on Top Chef in season four in Chicago, and season eight, All-Stars in New York City. He also went back to the kitchen to compete on Top Chef Duels. Dale's passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family's cultural heritage, while also enjoying the life of a typical American kid.
Dale applies this distinct Asian-American experience to his menus and hospitality concepts. His tie to culture and the arts is a strong and subtle thread in all his creations. In September of 2015, Dale's released his first cookbook, Asian American, to rave reviews. Beyond Asian American food, he has opened and consulted on projects focused on Cantonese cuisine, Japanese cuisine, Italian cuisine, traditional bar and grills, rooftops, and nightclubs. A builder and inventor at heart, he drives the creative process for his company Food Crush Hospitality. In 2019, Dale opened Goosefeather at the Tarrytown House Estate in New York, and in the following year, it was named one of Esquire's Best New Restaurants in America. One of his upcoming projects includes the opening of Talde Noodle and Dumpling in LaGuardia Airport's newly renovated Terminal B Headhouse.
He has also competed on Chopped, Iron Chef America, Knife Fight and was also head judge on Knife Fight season 4, as well as guest judge on both Chopped and Beat Bobby Flay. With a strong connection to media, Dale goes beyond creating brick and mortar concepts and writes screenplays, develops show treatments, and builds creative content for social media platforms and more.
@ChefDavidBurke
Jennifer Carroll
@chefjencarroll
Current Residency: Philadelphia, PA & Washington, D.C.
Occupation: Owner Carroll Couture Cuisine; Partner & Co-Executive Chef Spice Finch
A finalist on Top Chef Season 6 in Las Vegas, Jennifer Carroll splits her time between Philadelphia and Washington, D.C., and is the owner of Carroll Couture Cuisine, her catering and consulting company that has been traveling worldwide, creating fun and delicious experiences for nearly a decade. In 2018, Jennifer and her fiancé opened Spice Finch in her hometown of Philadelphia, where they curate contemporary Mediterranean dishes. Carroll has worked in some of the countries most celebrated restaurants, spending nine years under three Star Michelin Chef Eric Ripert at Le Bernardin and his Philadelphia restaurant 10 Arts. Jennifer has also worked alongside Chef Marcus Samuelsson at the Red Rooster in Harlem and led the opening of his Bermuda restaurant, Samuelsson at Hamilton Princess. Jennifer later moved to D.C. to open Requin. She contributes to many charitable causes, including The American Brain Foundation, Alex's Lemonade Stand, No Kid Hungry, and many more. Addicted to the rush of the competition, Jennifer Carroll is back for one more go after competing on Season 6 in Las Vegas, Season 8: All Stars, Top Chef Duels and on Season 15 in Colorado through Top Chef: Last Chance Kitchen.
Kevin Gillespie
@topchefkevin
Current Residency: Atlanta, GA
Occupation: Chef/Owner: Gunshow, Revival, Cold Beer, Gamechanger and Ole Reliable
Chef Kevin Gillespie was a runner up on Top Chef Season 6 in Las Vegas where he earned the title of "Fan Favorite." His true passion lies in serving his guests quality food by incorporating fresh, organic and sustainable ingredients in all of his dishes. After leaving the Top Chef kitchen, Kevin opened his restaurant, Gunshow, in the Glenwood Park neighborhood of Atlanta, focusing on a unique dining style that combines refined and rustic dishes. In 2014, Gunshow earned a spot on GQ magazine's list of "12 Most Outstanding Restaurants." He has since opened four more restaurants Revival, Gamechanger, Ole Reliable and his newest restaurant Cold Beer, which opened in June 2019. Nominated for six James Beard Foundation Awards, Kevin has also been recognized as one of FOOD & WINE's "The People's Best New Chef: Southeast" and was also included on Forbes' food & wine "30 Under 30." His cookbooks Fire in my Belly and Pure Pork Awesomeness have both received recognition from the James Beard Foundation. After battling cancer, Kevin is always up for a new challenge and is ready to show the world he is stronger than ever.
Kristen Kish
@KristenLKish
Kristen Kish competed on Top Chef season 10 in Seattle where she won, becoming the second female chef to win the prestigious competition. Kristen was born in South Korea and adopted into a family in Kentwood, MI. She showed an affinity for cooking at a young age. Her mother suggested she go to culinary school and since attending Le Cordon Bleu in Chicago, she has never looked back.
Kristen has worked in many high-profile restaurants including Michelin-star Chef Guy Martin's Sensing and Barbara Lynch's Stir as Chef de Cuisine, overseeing all back of house operations, including the design and execution of nightly menus and demonstration dinners for 10 guests. She went on to become Chef de Cuisine of Menton, Chef Barbara Lynch's fine dining restaurant. She left in 2014 to travel the world and write a cookbook. Kristen was also co-host of 36 Hours, a show that partnered with The New York Times to bring the hit newspaper column to television.
In October 2017, Kristen launched her first cookbook, Kristen Kish Cooking and the following year she partnered with Sydell group to launch her first restaurant, Arlo Grey. A collaboration between Executive Chef Kristen Kish and Sydell group, the restaurant reflects her playful yet refined cuisine pulling inspiration from a French and Italian cooking background paired with a nostalgia of dishes from her upbringing to her love of travel that helped her gain an outlook on how people cook to tell their story.
Kristen also co-hosts a new television series called Fast Foodies which premiered in February 2021.
Marcel Vigneron
@marcelvigneron
Competed On: Season 2: Top Chef (Finalist) / Season 8: All Stars
Current Residency: Los Angeles
Occupation: Executive Chef & Owner, WOLF & Beefsteak
Chef Marcel Vigneron is Executive Chef & Owner of WOLF, which earned a prestigious spot on Los Angeles Magazine's Best New Restaurant list. A Top Chef season two finalist at age 25, Marcel trained under acclaimed Michelin Star and James Beard Award-winning chefs Joël Robuchon, Michael Mina and Jose Andres, dedicating his life to gastronomy and creating unique dining experiences. He is currently leading all food, beverage and creative at his popular seasonal modern California restaurant WOLF, daytime plant-based concept Beefsteak and WOLF Catering, where Marcel designs custom menus for big groups at Wolf, corporate parties, brand activations, private events and large carryout orders for office and home. A graduate of New York's Culinary Institute of America (CIA) who first learned to make pumpkin pie from his mother at age 8, Marcel grew up in Burbank, California, and has also been featured on episodes of Top Chef Duels and Top Chef Season Eight: All-Stars, Iron Chef, Chopped, Cutthroat Kitchen and BuzzFeed's Tasty.
Mike Isabella
@mikeisabelladc
Mike Isabella is a Washington, D.C.-based chef and restaurateur, owner of Italian-inspired small plates restaurant, Graffiato, Northern Greek concept, Kapnos, and G, an Italian sandwich shop by day with a tasting menu by night. A second location of G is also open in Nationals Park, home of the Washington Nationals. This summer, Chef Isabella plans to open a second location of Graffiato in Richmond, VA and in the fall he will open Kapnos Taverna in Arlington, VA. In early 2015, Chef Isabella plans to open a Mexican cantina next to Kapnos Taverna.
In 2012, Chef Isabella was named Food & Wine magazine's The People's Best New Chef Mid-Atlantic. Mike Isabella's Crazy Good Italian is his first cookbook, also published in 2012. Outside the kitchen, Chef Isabella appeared on season six of Top Chef and he was the runner-up on Top Chef All-Stars. He is also a member of the American Chef Corps, a network of chefs from across the United States who serve as resources to the Department of State.
Before opening Graffiato, Chef Isabella was the executive chef of Jose Andres' Zaytinya. During his three-year tenure Chef Isabella generated accolades and national attention for Washington, D.C.'s Mediterranean powerhouse restaurant. Chef Isabella's formal training began at The Restaurant School in New York, taking classes and cooking his way through some of New York City's finest establishments. After honing his skills in the Big Apple, he travelled down the coast to Philadelphia, first as a sous chef for James Beard award winner Douglas Rodriguez at Alma de Cuba, then a host of other Stephen Starr restaurants. At El Vez, Chef Isabella learned the true craft of Latin cuisine under the direction of Jose Garces, and as Executive Sous Chef of Marcus Samuelsson's Washington Square, Chef Isabella educated himself on the art of opening a fine dining establishment.
While Philadelphia proved to be an incredible learning experience and launching ground, Chef Isabella still needed to find his niche. That niche came when he moved to Atlanta and joined Buckhead Life Group's top-notch Greek restaurant, Kyma. As Chef de Cuisine of the seafood-inspired menu, Chef Isabella learned the slight flavors and techniques of Greek cooking, as well as immersing himself in the traditions of one of the oldest cuisines in the world. While travelling through Greece and parts of the Middle East, Chef Isabella learned the nuances of these cuisines. Talking to locals and sifting through the daily markets gave Chef Isabella a chance to truly understand these foods, and helped to form a base for his culinary imagination.
Nyesha Arrington
@nyeshajoyce
Chef Nyesha J. Arrington has been in love with the kitchen since she was just a little girl cooking from the age of five alongside her Korean grandmother, Ai-Soon Lee. Born in Southern California to a multi-cultural family, Arrington was early introduced to diverse foods such as bulgogi, octopus, and homemade kimchi. These first stages of culinary experiences definitively shaped Arrington's palate development and her ideas in cooking. By integrating flavors and techniques from around the world, Arrington has been able to create a style that is both personal and unparalleled.
A graduate of the prestigious Culinary School at the Art Institute of California in Los Angeles in 2001, Arrington's pivotal career step led her in the direction of the one person that would change her life and help her professional dream become a reality. Josiah Citrin, Chef/Owner of the acclaimed 2 Michelin Star Mélisse restaurant in Santa Monica, California became her true mentor. Citrin perceived the raw talent in his student and carefully groomed her in his kitchen, teaching her technique and discipline that would serve her always. Citrin appointed her as saucier at Mélisse and later assigned to help open two of Citrin's restaurants in Santa Monica.
Arrington's resume also includes work with legendary French chef Joël Robuchon at his Michelin and Mobil award-winning Las Vegas restaurants, L'Atelier and The Mansion. With both Master Chefs, Arrington recognizes her great fortune to have been guided by these two extremely passionate culinary stars who taught her a wide range of valuable skills in a highly competitive environment. Arrington is celebrated for her advocacy of using farm fresh, locally, and responsibly sourced ingredients. She is also confident enough to use essential products from around the world as the best way to draw global inspiration when creating her works of art.
Arrington is member of a highly artistic family; both her father and sister have passion for music. Her father, John Edward Arrington plays bass; sister Janet Lee Arrington excels on drums. Her mother, Sophia Yvonne Arrington, uses her creativity as a seamstress. Before pursuing her culinary career and an exceptional eye for her visual detail, Arrington aspired to learn everything relating to art. She took on sculpting, watercolor, pointillism, and photography classes, developing her use of color, texture and composition, ultimately reflected in her approach to cooking. "Every plate is like a canvas," says Arrington. "Chefs must be able to control brain function like no other, including everything from organizing from their prep, to assessing the menu and knowing their audience. I love the process."
During Arrington's tenure as Executive Chef at Wilshire restaurant in Santa Monica from 2011-2013, she was named a Rising Star by Brad Johnson, then the restaurant critic of Angeleno. She has been featured in Restaurant Hospitality, on StarChefs.com and was a guest chef at the popular Test Kitchen restaurant in 2011. In 2011, Nyesha has appeared simultaneously on two reality cooking shows as a "cheftestant" -- Top Chef and Food Network's series, Chef Hunter, where she won the competition. In 2012, Nyesha was recognized by Zagat.com as one of the 30 Under 30 -– LA's Hottest Up-And-Comers as well as Where LA's top talent under 30. She was also profiled in the LA Weekly's People issue as one of the most 69 interesting people to watch in 2012. She has also appeared on KTLA and Good Food on KCRW. In 2013 she won the cooking competition show Knife Fight on Esquire Network and later returned to Knife Fight in 2014 as a Guest Chef Judge.
Chef Arrington has started her own business ventures including a recent dinner installation called "Food is Art" and hosting cooking demonstrations and events nationwide. She is an enthusiastic supporter of the Santa Monica Farmers' Market and sustainable farming as well as numerous community organizations, including Taste of the Nation for Share Our Strength; California Spirit for the American Cancer Society; Planned Parenthood, Destin Charity Wine Auction, California WineMasters for Cystic Fibrosis, Good Food Festival Santa Monica, Plate by Plate for Project by Project and the Monterey Bay Aquarium's Cooking for Solutions.
When she's not creating culinary masterpieces, Nyesha delights in spending time outdoors and is an avid snowboarder, loves hanging on the beach, and continues to love art. Her greatest enthusiasm will always be cooking for others.
Richard Blais
@richardblais
Richard Blais is a successful chef, restaurateur, author and television personality but perhaps most recognizable as the winner of the Top Chef All-Stars, season eight in New York City. Richard graduated from the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse, and el Bulli. He was drawn to California in 2013 to open Juniper & Ivy. He and his California partners quickly followed that up by founding The Crack Shack: a chicken and egg dining concept. He currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated multiple popular eateries across the United States. Trail Blais is currently heading up the opening of a flagship restaurant on the property of renowned golf course and hotel, The Aviara in Carlsbad, California.
Richard is the James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, as well as his second cookbook, So Good: 100 Recipes from My Kitchen to Yours. He is busily working on his third cookbook due to be published in 2022. He frequently makes appearances on Guy's Grocery Games, Next Food Network Star and Food Network Champion, to name just a few. In addition, Blais hosts two popular hospitality industry podcasts entitled Starving for Attention which provides an entertaining, behind-the-scenes look into the food industry and Food Court which pits comedians, chefs and writers against each other to settle the eons-old debates of the food world like "ketchup vs mustard."
When not in studio or in the kitchen, Richard may be found traveling across the country performing his live Stand-Up Cooking show to enthusiastic audiences nationwide. During the pandemic, he's transitioned to virtual shows. He resides in Southern California with his wife and two daughters.
Shirley Chung
@chfshirleychung
Season 11: New Orleans
Season 14: Charleston
Current Residency: Los Angeles, California
Occupation/Profession: Owner, Ms Chi Café
Born and raised in Beijing China, Shirley was exposed to international cuisine at an early age by her grandmother, Liang Si Yi, former Director of The Red Cross in China. Shirley immigrated to America at age 17 for college and worked in Silicon Valley for a few years after graduating. Shirley decided to follow her passion for food so she left her career in high tech behind and enrolled California Culinary Academy San Francisco. She is trained in classic French and Italian cuisine, worked and opened restaurants for Thomas Keller, Guy Savoy and Mario Batali. After she opened CarneVino as Chef de Cuisine for the Batali group, CarneVino earned multiple awards for Best Steak House internationally.
Prior to being a finalist on season 11 of Bravo's Top Chef in New Orleans, she held the Executive Chef Position at China Poblano, by Jose Andres, which was nominated for the Best New Restaurant Award by the James Beard Foundation in 2011. While working at China Poblano, she fell in love with Mexican cuisine and learned more about her own heritage. In 2014, Shirley opened a restaurant in Orange County, Twenty Eight, featuring modern Chinese cuisine.
Shirley was the runner up on season 14 of Bravo's Top Chef in Charleston where she used the opportunity to showcase her Chinese American Cuisine. Her restaurant concept Ms Chi Cafe is now open in Culver City and she has a satellite location at The Fields LA food hall in DTLA. In 2018, Shirley released her cookbook, Chinese Heritage Cooking From My American Kitchen.
@topchefstefan
Stefan was born in Finland, but spent the majority of his childhood in Germany where he began culinary training in his early teens. He worked his way through various European and Asian kitchens. In 1998, he joined master chefs Grant McPherson, Sotta Kuhn, Jacques Torres, Jean Philip Maury and Marc Poidevin as part of the creative team for the opening of the Bellagio Hotel, Resort & Spa in Las Vegas as Executive Sous Chef. Since then, Stefan has retired in Santa Monica. Stefan has also opened the restaurant group Stefan's Restaurants in Santa Monica, 5 Steakhouses in his native Finland. Stefan is spending most of his summers traveling and growing organic vegetables, raising chickens on his farm and between each of his European restaurants, maintaining a hands-on approach in the kitchen. During winter month he is traveling for the Finnisch restaurant group SR Max and Restamax to open new concepts like Stefan's Burgers and Beer and multiple others.
Stephanie Izard
@StephAndTheGoa
Stephanie Izard, James Beard "Best Chef: Great Lakes," and Food & Wine's "Best New Chef" is the Executive Chef/Partner of two Chicago restaurants, Girl & the Goat and Little Goat.
A 2011 James Beard "Best New Restaurant" nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Little Goat, Stephanie's highly successful follow-up to Girl & the Goat, encompasses a diner, coffee shop, bread shop, and bar. An outpost of Little Goat Bread opened at the Chicago French Market in Spring 2013.
Izard was the first woman to win Top Chef (Season 4, 2008) and is the only winner of the original version of the show to take the title of "Fan Favorite." Among other recent accolades, Stephanie was appointed to the Macy's Culinary Council and was named celebrity chef of "CMT Artists of the Year."
Stephanie is a graduate of the University of Michigan and the Scottsdale Culinary Institute and has worked in some of the most respected kitchens in Chicago including La Tache, Spring and Vong. She previously owned the highly-acclaimed restaurant Scylla, which she sold just prior to appearing on and winning season four of Bravo's Top Chef. Izard's first book, Girl in the Kitchen, was released in the fall of 2011 (Chronicle). Izard also has a newly launched product line called "The Flavor, By Stephanie Izard," consisting of sauces and rubs available for purchase for the home cook.
More information on Stephanie can be found at StephanieIzard.com or follow her on Twitter @StephAndTheGoat.
Takashi Yagihashi
@ChefTakashi
Over his 25‐year career, Chef Takashi Yagihashi has been lauded by consumers and critics alike for his exquisite ways of melding contemporary French, Asian, and American cuisine. A native of Mito, Japan, the self-taught Yagihashi was working in a local restaurant when the owner asked him to relocate to the States and work for him there; over the next several years, the young chef worked his way up the culinary ladder throughout Chicago. In 1993, he was named chef de cuisine and eventually partner at the four-star Ambria. In 1996, he was presented with an Executive Chef opportunity, and left Chicago to open Tribute in suburban Detroit. An instant classic, Tribute was on every "best of" list, including Gourmet's list of America's Top 50 Restaurants, Yagihashi was named one of America's ten "Best New Chefs" by Food & Wine (2000), and the esteemed James Beard Foundation selected him as "Best Chef: Midwest" in 2003. Yagihashi relocated to Las Vegas to become Executive Chef at Okada at the Wynn hotel in 2005 and under his lead, Bon Appetit named Okada "Best New Japanese Restaurant."
In late 2007, Yagihashi opened Takashi in Chicago's Bucktown neighborhood. Takashi was named "Best New Restaurant" by Chicago Magazine and one of ten "Best New Restaurants of the Year" by Esquire. He then opened Noodles by Takashi Yagihashi, which was named one of the "Five Best Noodle Shops in America" by Bon Appetit; in 2009, he published his first cookbook, Takashi's Noodles. Most recently, Takashi received its third consecutive Michelin star in 2013.
In late 2011, Slurping Turtle opened to instantaneous success and received a Michelin Bib Gourmand Award in 2013. Located in Chicago's River North neighborhood, Slurping Turtle offers Japanese comfort food, where delicate balance and respect for natural flavors continues to be a hallmark of his cooking style. Slurping Turtle has expanded to Ann Arbor, Michigan in Spring, 2014.
In 2012, Yagihashi competed in the fourth season of Top Chef Masters, participating in seven rounds of competition and ultimately winning the coveted "Fan Favorite" award. In Spring 2013, Yagihashi opened "Tabo Sushi by Takashi" in Chicago's Plum Market, a neighborhood store offering natural, organic, local, and specialty items. "Tabo Sushi by Takashi" features made-to-order restaurant-caliber cuisine and a variety of sushi rolls and maki, which are perfect for health-conscious foodies on the go.
Tiffani Faison
@tiffanifaison
Tiffani Faison is an American chef, restaurateur, culinary consultant and television personality. Her current restaurant (opened in the Fall of 2011) "Sweet Cheeks," is a Southern-style barbecue restaurant located in Boston, MA. Tiffani Faison began working in restaurants at the age of 14. She has worked her way from busser to Chef/Owner. She began cooking for Todd English in Boston and has traveled the country and the world working for such renowned chefs as Daniel Boulud, Alain Ducasse, and Tony Maws. In 2009, Tiffani was tapped to run Rocca Kitchen & Bar, earning a three-star review from the Boston Globe. She then opened her first venture, Sweet Cheeks, adding another three-star review to her resume. Tiffani was the runner-up on Season 1 of Top Chef and competed on Top Chef All-Stars and the upcoming Top Chef Duels. She is a tireless advocate for LGBT human rights issues and lives in Boston with her wife and furry kids.
Latest About David
David: I Forgot How Good Takashi Was
Watch Now 7 years ago
The Knockout
Mike vs. David
Behind David and Takashi's Friendly Duel
View Now 7 years ago
Recipe: David Burke's Pretzel-Crusted Crab
Read Now 7 years ago
Vote for David's Charity
The Call Out: Takashi vs. David
An Egg-cellent Duel


The 12th Square Kilometre Array (SKA) Pathfinder HI Survey Coordination Committee (PHISCC) workshop will be hosted in Perth, Australia from 11-13 February 2019. The PHISCC organises regular biannual (or annual) international meetings to coordinate scientific, observational and processing topics with regards to the HI surveys associated with the commissioning and the recently-commissioned SKA pathfinder facilities. This includes the development of scientific ideas and priorities, as well as technical tools to tackle common challenges such as RFI mitigation, visualization, source finding, data analysis, archive management and the acquisition of ancillary data. Focus sessions will occur from the 14-15 February. For more details, see the workshop www site.


text:
package org.colorcoding.ibas.bobas.common;

import javax.xml.bind.annotation.XmlAccessType;
import javax.xml.bind.annotation.XmlAccessorType;
import javax.xml.bind.annotation.XmlRootElement;
import javax.xml.bind.annotation.XmlSeeAlso;
import javax.xml.bind.annotation.XmlType;

import org.colorcoding.ibas.bobas.MyConsts;
import org.colorcoding.ibas.bobas.util.ArrayList;

/**
 * 查询条件集合
 */
@XmlAccessorType(XmlAccessType.NONE)
@XmlType(name = "Conditions", namespace = MyConsts.NAMESPACE_BOBAS_COMMON)
@XmlRootElement(name = "Conditions", namespace = MyConsts.NAMESPACE_BOBAS_COMMON)
@XmlSeeAlso({ Condition.class })
public class Conditions extends ArrayList<ICondition> implements IConditions {

	/**
	 *
	 */
	private static final long serialVersionUID = 5496591915962628897L;

	public void Add(ICondition item) {
		super.add(item);
	}

	@Override
	public ICondition create() {
		Condition condition = new Condition();
		this.Add(condition);
		return condition;
	}

	@Override
	public String getSqlString() {
		return null;
	}

}

redpajama_set_name: RedPajamaGithub


Time is a ticking and my previous "I have it all together attitude" has turned a wee bit to "Oh my, how am I going to get it all done?!" Regardless of what I do or don't get done, I am enjoying the season and the preparations. If you need some quick last minute ideas, I thought I'd share a few favorites from the past.
A quick and easy banner to add a touch of plaid to your decor.
State art that you can create in under 30 minutes.
Toffee that has only 4 ingredients.
Quick sugar scrub that leaves your skin smooth as silk.
Raspberry Vinegar--beautiful to give and delicious on a salad.
Make a door knob coat hook for a favorite friend.
Toffee link takes you to state art .... you can tell I really want to make toffee!!!
Love them all! Thank you! Ill start making for next year....NOT! LOL! Have a great Christmas!
Cute ideas! I especially like the little door turned into a coat hook. I have a similar supplies just waiting for me to get busy and paint the doors.


text:
1267618-work-on-the-early-ottoman-period-and-qaramanlis
Work on the Early Ottoman Period and Qaramanlis
CR Pennell
Libyan Studies | Cambridge University Press (CUP) | Published : 1989
Research on Libya during the first Ottoman and Qaramanli periods has been handicapped by the lack of a theme. Much work on these periods has been done to a large extent as spin-off from other research contingent on Libya, and new publications in European languages have been few. Their effect has been to cast a bright light on some corners of the subject, but the rest has been left in deep shadow. What follows is a summary of what has been done, together with some suggestions about where concerned research might be directed.A starting point for any research is bibliography. Bono (1982) provides a general guide to western sources on Libya which includes material on the period, while his earlie..
View full abstract
Richard Pennell Author Historical and Philosophical Studies


Today I'm going to share delight and crispy Tempura!
So many of you asked me, where is my tempura recipe.
So I deiced to to share my secret tempura recipe with you all!
You can definitely use store bought tempura powder for my recipe, or my my tempura powder from scratch!
I love my tempura light, thin and crispy.
So my tempura batter is super delight!
You can make tempura whatever protein and vegetables you want!
I just kept it classy- shrimp, sweet potato, asparagus and shiitake.
Well made tempura batter is definitely a key for great tempura.
All the Japanese restaurant has their own secret for their tempura batter, and today I'm going to release my secret!
Also maintain oil temperature between 350 and 360 degrees F is another key for crispy tempura.
If you add too many pieces to frying oil then oil temperature will drop.
In this case, your protein and vegetables will soak up so much oil and that will lead you to soggy tempura, and I know that's not what you want.
Hope you enjoy my tempura recipe at home!
Combine all ingredients for sauce in a sauce pan. Bring it to boil, reduce heat to medium and simmer for 5 minutes. Remove from heat and set a side. You can make this sauce a day ahead if you want. It will last up to 7 days in a refrigerator.
Heat frying oil to 360 degrees F.
Whisk all ingredients for tempura powder in a medium mixing bowl.
Beat egg in another mixing bowl then add 1 cup of ice water. (if you want thicker tempura better, add only ¾ cup of ice water.) Whisk well.
Add tempura powder we made earlier and mix with a chopsticks or a fork, be careful not to over mix. Some lumps may remain.
Dip shrimp into batter using your hand or tongs, drain excess batter and add into hot oil. Just heat to maintain between 350 and 360 degrees F. Fry 2 to 3 pieces at a time, about 2 minutes. If you want to make snow flakes around tempura pieces, dip frying chopsticks into tempura batter and tap on your shrimp or vegetables. Repeat 3 to 4 times on each pieces of tempura. It will make tempura more dramatic look and extra crispy texture.
Remove to a cooling rack lined baking sheet. Repeat frying with rest of shrimp and vegetables.
Transfer to a serving plate and serve immediately with tempura sauce. Enjoy!
I tried your recipe but my tempura has bitter taste! So sad .. Don't you think it is too much baking powder?


text:
Need to know more information? Click through the FAQs below to find all answers regarding your attendance at AAPEX 2021.
Book 2022 Hotel
AAPEX By The Numbers
ProductPlus Magazine
Got a question? Expand any one of the topics below to explore more.
Attendee FAQs
How do I attend AAPEX?
Registration for AAPEX 2021 will be open in May.
Why should I attend AAPEX?
As a member of the automotive aftermarket, you need to stay on top of the latest repair needs that may be rolling into garages now and in future years. AAPEX 2021 brings you new-to-market products, hands-on training on the latest technology, and focused events to connect with your peers in the industry, whether you're servicing vehicles or selling parts to those who do. Plus, as the first time the industry will come together in the U.S. since 2019, it's not the time to sit idle. Join us to fuel what drives you and explore the opportunities to move your business forward in three action-packed days.
What precautions and measures is AAPEX planning for 2021?
As we prepare for AAPEX 2021, we are working with Las Vegas city officials, and taking all appropriate and advisable precautions and measures as advised by the CDC, to help ensure as safe and productive an experience as possible and will keep you updated as the event approaches.
Where and when is AAPEX?
AAPEX 2021 is conveniently located at the Sands Expo, at 201 Sands Ave., Las Vegas, NV 89109 and Caesars Forum Conference Center at 3911 S. Koval Lane, Las Vegas, NV 89109. In addition to being within walking distance from most of the popular hotels, there are multiple transportation options to get to and from AAPEX.
The Exhibit Hall is open to registered attendees Tuesday, November 2 through Thursday, November 4, 2021. Exhibit hours are from 9:00 am – 5:00 pm.
What is the cost of registration and what is included in admission?
Registration includes an attendee badge that provides Exhibit Hall floor access to both AAPEX and the SEMA show. Access may be restricted to some sessions.
Attendee Registration Online (through October 8)
Attendee Registration by Fax or Mail (through October 8)
Attendee Registration Online (Starting October 9) or Onsite
Note: Online registration will still be available, but the show badges will have to be picked up onsite
Attendee Registration by Fax or Mail (Starting October 9)
Financial Investment Services (Bankers, brokers, advisors)
Non-Exhibiting Manufacturers/Suppliers/Importers/Exporters
Lost or forgotten badges reprinted onsite (1x maximum).
(NEMs: companies qualified to exhibit, but not currently exhibiting in this year's Shows.)*
*NEMs (Companies qualified to exhibit, but not currently exhibiting in this year's Shows and Financial Investment Services (Bankers, brokers, advisors) are permitted two (2) registrants per company. NEMs are only permitted to attend two years.
Who can attend AAPEX?
Only business representatives of the automotive aftermarket industry are permitted to attend AAPEX. All registrants are subject to review and approval by Event Management. Once approved, confirmation will be sent to registrants via email regarding the status of their badges.
The following may not attend AAPEX:
Any non-automotive affiliated company
Exhibition Industry Service Companies
Freight providers
Graphics companies (non-automotive)
Modeling agents
Packaging companies
Promotional products companies
Transportation companies
Travel agencies/agents
Do I need proof of my affiliation with the automotive trade to register?
Registrants may be asked to provide proof of their identity and affiliation in the automotive trade. Two (2) of the following forms of business identification indicating current employment at an automotive-related company are acceptable: One (1) from Group A and one (1) from Group B listed below. All documents must be provided in English during the registration process.
Two (2) recent paycheck stubs to verify employment (company name and personal name must appear on payment stub or receipt).
Business photo ID (must include company name, your photo, and full name)
A picture of your business card (Company name, address, and personal name must correspond with the information in your registration. Must include your job title).
Digital renderings of your business card are no longer acceptable.
Current, valid business license
Current, valid tax registration certificate or business registration
All registrants are subject to review and approval by Show Management. Principal business category will be determined by Show Management using your company website. Once approved, confirmation will be sent to the registrant via email regarding the status of their badges.
What is a Non-Exhibiting Manufacturer (or NEM)?
Please review Section 5 of Exhibitor Regulations for exhibiting criteria. If you meet the exhibitor requirements or have exhibited in the past but are not exhibiting, then you would be considered a Non-Exhibiting Manufacturer.
What is the dress code?
In the interest of maintaining a professional atmosphere, attendees must wear appropriate apparel at all times. Business or semi-business attire is suggested, and all logos and sayings on apparel must be in good taste. AAPEX Management has the right to make determinations on appropriate apparel.
Is photography or filming permitted at AAPEX?
If an exhibitor has signage or has made it clear to attendees that they are not allowed to take photos in their booth or of their products then Event Management has the right to confiscate film or other media from any type of camera from users.
Press/Media must obtain a permit at the Event Management Office, photographs must be authorized by the exhibitor, and will not be affected by the no photography signs. Event Management is authorized to record and use audio/visual materials and photographs taken at AAPEX.
Are children allowed at AAPEX?
No. Children under 16 years of age (including infants) are not permitted in the Exhibit areas. Event Management does not provide childcare or babysitting services on-site.
Please contact AAPEX Event Management at 708-226-1300 or kelly@aapexshow.com with additional questions.
How can my company exhibit at AAPEX?
Applications received after the deadline will be placed on a waiting list. If you are a first-time exhibitor, please send your contact information to Sandra Kulas. If you are a returning exhibitor and have changes to management/contacts, send your updated contact information to Sandra.kulas@aapexshow.com
Why should I exhibit at AAPEX?
AAPEX represents the more than $1 trillion motor vehicle aftermarket. When you exhibit at AAPEX, you will:
Connect with more than 49,000 targeted buyers
Access billions of dollars in buying power
Reach all of the key decision-makers in your target market all in one place
Exhibit your products and services to automotive parts warehouse/wholesale distributors, retailers, service chains, jobbers, and service professionals
Gain even more visibility with sponsorship opportunities and AAPEX's New Product & Packaging Showcases
What is the cost of exhibiting?
Auto Care Association, MEMA/AASA and/or NARSA members
$29.00 per sq ft
Corner In-line booth
*corners are not guaranteed
Additional charge of $280.00
Peninsula booth (minimum 20' x 20')
Additional charge of $1,250.00
Island booth (minimum 20' x 20')
For detailed descriptions of the booth types listed above, see Exhibit & Display Rules and Regulations.
What is AAPEX's exhibitor cancelation policy?
Refunds will be provided for cancellations made by Tuesday, June 22 and there will be a $350 administration fee.
What is included in a standard 10' x 10' booth?
8-foot back drape and 3' side drape (except islands)
Company identification sign
Listing in the printed AAPEX Buyer's Guide
Listing on aapexshow.com database that is searchable by name, product categories, brand and country
Listing in the AAPEX App
What is my Exhibitor Login and how do I use it?
Exhibitor Logins will be sent with your booth space confirmation email. You can use your login to access your online booth console and to update your Buyer's Guide Listing and your Online Exhibitor Profile. Please keep your login safe. If you misplace your login, please email a request to Sandra.kulas@aapexshow.com.
Who is allowed to exhibit at AAPEX?
A manufacturer who offers a product or products for sale to the trade without regard to whether or not said company is an assembler, packager, exclusive importer, etc., so long as such product or products are exclusively proprietary. For the purposes of these requirements, while an importer may technically be called a distributor, the exclusivity shall qualify him as an exhibitor-manufacturer by reason of such exclusivity.
For additional information on eligibility to exhibit at AAPEX, please refer to the 2021 Exhibitor Regulations, Item 5, ELIGIBILITY.
How do I register for booth personnel badges?
Once assigned your booth space, use your Exhibitor Login (provided to you in your booth space confirmation email) to log into Exhibitor Registration.
What do I need to know about U.S. safety standards before I display light sources, brake hoses, warning triangles, and seat belt assemblies at the show?
The AAPEX show contract requires that products on display must comply with applicable Federal safety standards. Items such as replaceable light sources (e.g., headlamp bulbs and ballasts), brake hoses, warning triangles, seat belt assemblies, and tires are just a few of the items that must comply with applicable Federal Motor Vehicle Safety Standards (FMVSS) to be on display at AAPEX. To find the applicable FMVSS for each type of regulated motor vehicle equipment, refer to Title 49 of the Code of Federal Regulations (CFR), Part 571 Subpart B which lists numerically by section each Federal Standard. 49 C.F.R Part 571 can be accessed at https://go.usa.gov/xReAE.
Are HID/LED headlamp conversion kits and components illegal?
HID/LED conversion kits contain replaceable light sources whose base was modified or manufactured to be interchangeable with regulated headlamp replaceable light sources. HID/LED headlamp conversion kits and components do not meet the requirements of FMVSS No. 108 and therefore cannot be lawfully manufactured, sold, offered for sale, imported, or introduced into interstate commerce into the United States. See 49 U.S.C § 30112 (a)(1). AAPEX show management works closely with Federal government representatives in identifying these products on the show floor and enforcing the show contract prohibitions on non-compliant products.
Please contact AAPEX Show Management at 708-226-1300 or billjr@aapexshow.com with additional questions.