Visions Gourmandes » Interview Chef Antonio Bachour Chef pâtissier l'Hôtel cinq étoiles Saint Régis Bal Harbour, Miami Beach, Floride.
Pastry Chef Antonio Bachour, born and raised in Puerto Rico, transform s miraculously, chocolate, caramel, citrus, tropical fruit, berries, crispy textures, chewy sweet tooth pleasures, pretty holiday confections and sugary, savory and even seasonal treats, from the cookie cutter to the passionate imagination he possesses.
Coming from a home, where his mother was an extraordinaire baker and cook, Chef Antonio had decided to study the culinary arts at a very young age. His passions have led him to the world of desserts, an art into itself.
Trilingual Chef Antonio has globe trotted throughout South America, Mexico and Latin America, The Middle East and of course Europe. He studied the culinary arts in France at Valhrona Culinary Institute, under Mentor Philippe Givre.
When he returned to the United States, he immediately pursued working at the top Michelin Star restaurants of the U.S.A. to gain experience and learn all of the tricks in the trade and of course, how to apply the management end of being an Executive Chef.
Additionally, he is a prolific author and writer, and at the moment is publishing his 2nd book, which will be coming out in September 2014. His 1st published book, which can be purchased on www.amazon.com is called "Bachour".
Chef Antonio is the executive Pastry Chef at The 5 Star Saint Regis Hotel, located in Bal Harbour, Miami Beach, Florida.
2014 has brought him to numerous trips abroad, demonstrating the art of pastry making with his unique passion and flair for imaginative color combining, and texture play, he is as equally artistic with worldwide classics and modernity wizardry of his own making and baking.
Chef Antonio has received uncountable awards for his show-stopping pastries, cakes, cookies and confections.
Chef Antonio, where were you born and raised ?
Tell us, what motivated you to study the culinary arts and where did you study the culinary arts ? What stimulated your love to work with desserts and confections ?
My mother is a great cook and baker and I got the inspiration for her to be chef, I went to France and Spain to study Culinary Art. Every day I would wake up with a passion to work with desserts !
The first time, I had ever come across your work was on a Video I had encountered, in which you were working in France. Speaking of France, who have been your mentors ?
I trained at the Valrhona School with Chef Philippe Givre in France.
What do you think about the popularity and public love for international Chefs on television ?
It is great for the invited Television Chefs to be able to show their culinary work.
Tell us about your published books and where we can purchase them.
My first cookbook, by myself, is called: "Bachour " : that came out in November 2013 and is available online: amazon.com. I am now working on the second one that will be out in September 2014, and I am collaborating on 3 new book projects with other chefs.
First People eat with their eyes first, so, presentations need to have the WOW factor ! Plus they need to taste amazing too !
Do you think it is important to devote time and labor to the dressage of the plates before serving them to the public ?
Oh yes ! In your dishes you reflect your passion, and dedication.
Who are the Chefs, you deem to be most creative ?
Ferràn Adrià, He's the best !
When working on a new dessert, what is your artistic design process in terms of presentation ?
Come the time, I never know until I start working with the presentation. I get inspired at the moment of doing the presentation !
What are your sources of inspiration to dress a beautiful plate/dessert ? Websites, books, documentation, other ?
People around me, colors, painting !
What skills do you consider important for a Chef to be trained in, in regards to dressage ?
Architecture, design, fashion, the visual arts, technical skills, photography workshops etc. ?
Firstly, I think PASSION!! With Passion you can do whatever you want !
I agree totally Chef Antonio. Creation requires passion. Now, What is your training with regards to dressage and the plating of presentation ?
Color ! I love color in the plate !
What is your artistic culture in general, and its application to dressage of a plate ?
I love pictures and painting, and I get a lot of inspiration from the late painter Antonis Tapeis.
Do you believe in the training of your Chef Team, in reference to dressage ?
Yes ! Plus I give a love of freedom to the team members, to develop themselves.
About photography, do you regularly take photographs of your presentations ?
I take all the photos of my desserts !
Do you have a blog, or website, where you show your photographs and accomplishments ?
Working on my own Website , which is coming soon ! The Hotel St. Regis, Bal Harbour, Miami Beach, Florida website too.
What is your level of knowledge of Visions Gourmandes Website ?
What are your comments on the concept and the information provided by the website Visions Gourmandes ?
Amazing ! You are doing a great job, showing the world the art of plating !
How often do you visit Visions Gourmandes Website ?
Which topics or themes or tools, would you like to see added to Visions Gourmandes ?
I would like to see modern techniques and equipment !
Tell us about your Culinary Career. Where have you been a Chef/Pastry Chef ?
I started young, when I travelled to Europe to study and learn, and then I moved to United State and I worked for the best hotels and restaurants.
Do you sketch or water color render your future presentations and / or take photographs that you wish to duplicate ?
Photographs look better to me !
Flowers, Painting, people around me, dress, fashion etc.
I've been in Europe, The Middle East, North and Latin America. I would love to get a gastronomy tour in Japan ! I love Japanese food and his culture.
My second book will be coming out in September 2014. I am doing a lot of demonstrations this year in: Brazil, Spain,Mexico, and The Middle East at the moment.
Antonio, Thank you for all your time and it has been a true pleasure. All my best to you.


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Home > News > Coming to Caltrain: More Space for Bikes on Board
Coming to Caltrain: More Space for Bikes on Board
By Chris Cassidy on July 2, 2015
For their electric train cars scheduled to hit the tracks in 2020, the Caltrain Board today directed designers of the future trains to add more capacity for people with bikes.
Coming into the meeting, Caltrain's staff recommended no increase in space dedicated to bikes on board. In a turn of events, however, the Caltrain Board rejected the staff's recommendation. Instead, they passed directions to would-be designers to incorporate more space for bikes in the new electric trains.
On the current cars, the number of people who are "bumped," or forced to wait for the next car for insufficient space, can exceed 300 per month – and that's just based on the number of Caltrain riders who report to us when they are bumped. The actual number is likely higher. Caltrain's current schedule suggests that passengers bumped from one train wait between five and 30 minutes for the next train to arrive, on which space is far from guaranteed.
We regularly hear from folks that Caltrain causes people to be late for work or for picking up their kids because there isn't enough space for them on the train. That's a huge problem. When transit options don't meet the needs of a community, more people turn to private automobiles for commuting. The Board's refusal to go along with the status quo is a real victory for improving regional transit.
None of this could have been possible without out SF Bicycle Coalition members making their voices heard. At the Board meeting today, speaker after speaker rose to the podium to support increased space for people who bike on Caltrain's new fleet. And that came on the heels of over 100 of our members sending letters of support.
The number of people bringing bikes on Caltrain has risen 364 percent over the last 10 years, and continues rising. That's why now — at the beginning of the process for redesigning their fleet — is the time that people who bike needed Caltrain to take action.
This is a significant step by the Caltrain Board in designing their new electric fleet amid increases to both the number of passengers who bike, as well as Caltrain's overall number of passengers. Along with Silicon Valley Bicycle Coalition, we plan to continue advocating for improvements to Caltrain cars for people who bike. As roads continue to become more congested in the Bay Area, it is more important than ever to provide feasible alternatives to commuting by private automobile.
Caltrain's modernization offers the promise of increasing capacity and reliability for everyone.
Categories: Regional Advocacy, Caltrain, Uncategorized
Tags: Caltrain, Bikes on Board, Caltrain bump report
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The Ferrari 268 SP is a racing car produced by Ferrari in 1962.
The 268 SP belonged to a series of Ferrari models that were characterized by having rear mounted engines. This category of cars was developed from 1961. Four models were produced, all with different sized engines: the 196 SP, 248 SP, 286 SP and the 268 SP.
The first two digits of the numeral in the name of this model refer to the propulsion displacement, which was about 2.6 litres, while the last digit gives the number of cylinders. This engine, which was a V8 engine, was designed by Carlo Chiti and was produced by modifying the crankshaft of the 248 SP propeller. With this correction, the elongation of stroke traveled from 66 mm to 71 mm, but the boring was kept unaltered; In this way the cylinder was increased from 2458.70 cm to 2644.96 cm³.
The 268 SP debuted with Scuderia Ferrari on 23 June 1962 at the 24 Hours of Le Mans race. The drivers alternated between Giancarlo Baghetti and Ludovico Scarfiotti.
The engine was a longitudinal rear mounted V8 engine and not supercharged. The bore and the stroke travel were 77 mm and 71 mm respectively, bringing the total displacement to 2644.96 cc. The compression ratio was 9.8:1. The monobloc and head were manufactured in lightweight alloy. The maximum power delivered by the engine was 265 HP at 7,000 RPM.
The chassis was tubular steel.
^ a b c d e f g "Technical Specifications of the 268 SP". Ferrari. Retrieved 17 March 2011.
^ a b c d "The Ferrari 268 SP". ultimatecarpage.com. Retrieved 17 March 2011.
^ "The Ferrari 268 SP". supercars.net. Retrieved 17 March 2011.
Cold-formed steel is the common term for products made by rolling or pressing steel into semi-finished or finished goods at relatively low temperatures. Cold-formed steel goods are created by the working of steel billet, bar, or sheet using stamping, the use of cold-formed steel construction materials has become more and more popular since its initial introduction of codified standards in 1946. In the construction industry both structural and non-structural elements are created from thin gauges of sheet steel and these building materials encompass columns, joists, floor decking, built-up sections and other components. Cold-formed steel construction materials differ from other construction materials known as hot-rolled steel. The manufacturing of cold-formed steel products occurs at room temperature using rolling or pressing, the strength of elements used for design is usually governed by buckling. The construction practices are similar to timber framing using screws to assemble stud frames.
These types of sections are cold-formed from steel sheet, plate, or flat bar in roll forming machines, the material thicknesses for such thin-walled steel members usually range from 0.0147 in. to about ¼ in. Steel plates and bars as thick as 1 in. can be cold-formed successfully into structural shapes, the use of cold-formed steel members in building construction began in the 1850s in both the United States and Great Britain. One of the first documented uses of cold-formed steel as a material is the Virginia Baptist Hospital, constructed around 1925 in Lynchburg. The walls were load bearing masonry, but the system was framed with double back-to-back cold-formed steel lipped channels. According to Chuck Greene, P. E of Nolen Frisa Associates, Greene engineered a recent renovation to the structure and said that for the most part, the joists are still performing well. A site observation during this renovation confirmed that these joists from the roaring twenties are still supporting loads, in the 1940s, Lustron Homes built and sold almost 2500 steel-framed homes, with the framing, finishes and furniture made from cold-formed steel.
In the early years of the Festival, tens of thousands attended over the weekend, it currently attracts crowds of around 100,000 on each of the three days it is now held. A record crowd of 158,000 attended in 2003, before an advance-ticket-only admission policy came into force, attendance is now capped at 150,000. The Goodwood Festival of Speed was founded in 1993 by Lord March in order to bring racing back to the Goodwood estate — a location steeped in British motor racing history. Shortly after taking over the estate in the early 1990s, Lord March wanted to bring motor racing to Goodwood Circuit. Therefore, he hosted it on his own grounds. After the first events date clash, Lord March would ensure that the event would never be allowed to clash with either Le Mans or Formula One races, in 1994, Saturday was added, making it a weekend event. In 1996, Friday was added, making it a three-day event, in 2010, the Moving Motor Show was added on the Thursday. Visitors are free to walk around several paddocks where the cars and drivers can be seen at close quarters.
The atmosphere of the Festival of Speed, when compared to the separation of fans from drivers and machines common to most top end motor sport events, the track has an elevation change of 92.7 metres, for an average gradient of 4. 9%. The record time for the hillclimb was set in 1999 when Nick Heidfeld drove a McLaren MP4/13 Formula One car up the hill in 41.6 seconds. For safety reasons Formula One cars are no longer allowed to do official timed runs, in 2006 Heikki Kovalainen completed the course in a Renault R25 F1 car and was unofficially timed below 40 seconds. In 2016, to commemorate the 40 year anniversary of James Hunt winning the F1 World Championship, from 2000 to 2004 this was a downhill race for gravity-powered cars. Starting from just below the hill-climb finish line, to a line in front of the house. It included entries from Cosworth and other top companies, with some famous riders/drivers piloting them, including Barry Sheene. Despite an official cap on the cost of cars, the costs were becoming too high.


We value post-industrial plastic waste for its later treatment, recycling and commercialization, according to the necessities and specifications of our clients.
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All the necessary tests and inspections are carried out in our laboratories. Both BilboPlastik and Trade Recycling are certified by the ISO 9001:2015 Norm.


Chi-Won Yoon, managing director and head of equity risk management for UBS in Hong Kong, has been promoted to head of Asian equities.
Chi-Won Yoon, managing director and head of equity risk management for UBS in Hong Kong, has been promoted to head of Asian equities. Yoon now oversees both the cash and equity derivative businesses, according to Mark Panday, spokesman. Yoon replaces John Holland, managing director and former head of Asian equities, who relocated from Hong Kong to London at the end of last year to take a management role within the bank's equity division.
Min Park, managing director in equity risk management in Hong Kong, is now heading the group. Yoon did not respond to messages.


> I see that "Target" for these events is "Element".
> DOM3 should be Node. Or I am missing something.
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text:
Q: Use attributes from one query in the next one inside sp I need to return two tables from an sp. And I need the second one to use an attribute from the result of the first one. I can do it this way.
select UberId, ... from A where ...;
select * from B where UberId in (select UberId from A where ...);

But I'm wondering if I can do it without running the bracketed subquery but instead just using the output of the first query directly. Would it be more performant?

A: Use a temp table.
select UberId, ...
into #t
from A
where ...;

select * from #t;

select * from B
where UberId in (select UberId from #t);

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