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Cooking It Up!

Guest post by: Michael Hamburger

Article Overview: Right now there’s a big, fresh beef brisket soaking up flavor in my refrigerator, waiting to be smoked to perfection over the weekend. It’s just chillaxin’ in there like a movie star stretched out in a Palm Springs spa. I could tell you what’s in the top secret dry rub, but it’s not mine to give away… I got it from another home business industry veteran. When it comes to brisket on the grill, I’ve got it down to a science now and when I stick to the formula I get a predictable result every time… smoky crust on the outside, fork tender on the inside and plenty of ooh’s and aah’s all around the table… just the way I like it.

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Cooking It Up!

Right now there’s a big, fresh beef brisket soaking up flavor in my refrigerator, waiting to be smoked to perfection over the weekend. It’s just chillaxin’ in there like a movie star stretched out in a Palm Springs spa. I could tell you what’s in the top secret dry rub, but it’s not mine to give away… I got it from another home business industry veteran. When it comes to brisket on the grill, I’ve got it down to a science now and when I stick to the formula I get a predictable result every time… smoky crust on the outside, fork tender on the inside and plenty of ooh’s and aah’s all around the table… just the way I like it.

Family and friends know that I love to tear it up in the kitchen. When you’re at my table, I want you to enjoy the BEST, so I put a lot of time, effort and passion into perfecting each recipe. Sure, I’m always looking to expand my skills and learn new techniques, but I never stop building on the basics. Each time I reach for a new level of excellence, I always start by returning to the fundamentals… striving for perfection in the rudimentary skills that are common to ANY great culinary experience. You already see where I’m going with this, don’t you?

No matter how creative you get or how many variations you try, success in the kitchen really boils down to just three very basic things; 1) the right ingredients, 2) blended in the right proportions and the right sequence and 3) cooked at the right temperature for the right amount of time. Follow these steps without exception for ANY given recipe and you’ll get pretty much the same outcome every single time. From there, everything else is just nuance. There’s a comfort in having that kind of certainty and when your confidence goes up, so will your enjoyment.

The late comedian Richard Jeni did a hilarious spoof on cooking shows, saying, “Tonight we’re going to make a fabulously complicated dish using ingredients you’ve never heard of and utensils you can’t afford, in a kitchen that’s bigger than your whole [expletive deleted] apartment.” You saw this coming a mile away and here it is. The difference between a GREAT marketer’s results and a good marketer’s results has nothing to do with flashy techniques or expensive gear… it’s in the amount of DISCIPLINE and CONSISTENCY they devote to the fundamentals.

The right ingredients for great marketing are getting your message out there (advertising) and people to talk to (leads). A balanced blend of both is the LIFEBLOOD of this business. If you’re new and you don’t have a big advertising budget, there are dozens of low or no cost options out there you can start using today with virtually no risk. Even if you haven’t made your first sale yet, you’ve still got a powerful story to tell. You came to this opportunity in your own way and people will follow you if you concentrate on being the prosperous entrepreneur you envision in thought, word and deed, rather than identifying with any limitations in your past. Let ‘em go!

Once you’ve got the right stuff in the bowl in the right proportions, time and temperature seals the deal. Marketers who make it from good to great know that sticking to the fundamentals with the same level of intensity every single day over the long haul is what delivers the results. Distractions, rejections and setbacks are just a part of life that comes to multi-million dollar producers and raw beginners alike. What sets the winners apart from the wannabes is an unshakable “no matter what” attitude. No doubt about it, the home business industry is a “workers” business, but the rewards of consistency are unlike any other in our industry. We’re changing lives with products that matter and spreading a holistic message of financial literacy and freedom that’s available to ANYONE with the desire, drive and determination to create a better life. Let me know next time you’re in the Houston area… you just never know what’s cookin’ on the grill! What are you waiting for? Get out in that kitchen and rattle them pots and pans!

DREAM BIG!!!

Michael Hamburger

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Article Tags: Michael Hamburger, Wealth Masters International

About the Author: Michael Hamburger
RSS for Michael's articles - Visit Michael's website

Michael Hamburger defines himself as someone that gives 100% in everything he signs his name to. This is evident when you see where this industry icon has been. Michael began his career as a US Marine. After his military service, Michael became a top producer for a Fortune 500 company in the data and telecom arena. Michael entered the home business industry and quickly became a top producer and trainer. Michael has always been committed to serving others. Michael serves as the Senior Vice President of Marketing for Wealth Masters International. Michael's primary role is to grow Wealth Masters International through the network marketing arm. In this role, Michael serves the growing community and assist all members increase sales worldwide.

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Michael Hamburger's NotMLM Blog
More from Michael Hamburger
Whats Your Dream Worth
Change is Good
Cooking It Up
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Related Forum Posts
Re: Best Internet Marketing Strategy Re: Best Internet Marketing Strategy - When I was working at Cooking dot com and Experian email marketing was our #1 seller, then Search engine marketing (PPC), then SEO. Also social media seems to be working well for some markets.
Manufacture of POTATO Flour / POTATO Powder Manufacture of POTATO Flour / POTATO Powder - Manufacture of POTATO Flour / POTATO Powder About Project Setting up of a unit for manufacture of potato powder About Product and its use: Potato powder is increasingly being used in a variety of food preparations like snack foods (Mc Donald, Pringle, Haldiram namkeens etc.), soups, curries and other dishes as a thickening agent. Its use at present is mainly in hotels, restaurants, but acceptance in household is growing due to its inclusion in items like ready to cook soups, dals, curries, etc. Market Potential: The potato powder is supplied in bulk to the manufacturers of the various snack food items and restaurants/ hotels. The major demand is in cities like Mumbai, Delhi , Chennai, Nagpur , etc. The demand is much more than the supply at present and is likely to grow with the increasing popularity of the snack foods and other items where potato powder is used as input. There is good potential for its export also. Production process and technology: Procurement of potato -> Washing -> Cooking -> Pulping -> Drum drying -> Potato Powder -> Packaging -> Marketing The plant and machinery can be used for producing other products like fruit powder, tomato powder, etc. Key risk factors: Availability of adequate quantity of suitable chip varieties, which are used for powder making (like Kufri Jyoti, Kufri Chipsona) is the major factor which could affect the project. Availability of alternatives to potato powder for thickening like tapioca, corn starch etc., could affect the market of potato powder adversely. However at present there is no problem Quality control and Statutory Requirements The unit need to obtain a licence under FPO 1955 from the Ministry of Food Processing Industry Clearance from State Pollution Control Board Capacity of processing raw material (potato): a) Indigenous technology - 32 MT/ day of potato for 90 days per annum. b) Imported technology - 96 MT/ day of potato for 90 days Capacity utilisation is assumed on 90 days basis as the storage facilities for these varieties are not commonly available. However, capacity utilisation can be increased if the existing cold storages are modified suitably with an additional investment of about Rs 2000/ MT. Potato powder recovery: 17% of the raw material. Cost of raw material (potato): Rs 2500 per MT, Sale price of powder: Rs. 55000/ MT. Manpower requirement: a) Indigenous technology: Skilled and trained - 2 Nos; Unskilled - 3 Nos b) Imported technology: Technical - 2 Nos; Skilled - 2 Nos; Semi-skilled - 3 Nos. Power requirement: a) Indigenous technology: 40 HP b) Imported technology: 60 HP Water requirement: a) Indigenous technology: 1,50,000 litres per day. b) Imported technology: 5,00,000 litres per day. Contact Us for FULL Project Report and Project Implementation Consultancy alphabeta24365@yahoo.com
Meet Mary Sue Milliken - chef and restaurant owner Meet Mary Sue Milliken - chef and restaurant owner - Mary Sue Milliken will be at our "Launching an Edible Life" event February 4 in Los Angeles ... come join us! Contact aswift@ladieswholaunch.com for registration details. If there's just one thing you need to open a restaurant, it would have to be a stove, right? Think again. When Mary Sue Milliken and her best friend/fellow chef/business partner Susan Feniger opened City Cafe in Los Angeles in 1981, they had no stove or oven, only a hot plate and a hibachi out back in the alley. Humble digs, especially for two professionally trained chefs-Milliken had attended Washburne Culinary Institute, while Feniger studied at the Culinary Institute of America. Their resumes included stints at three-star restaurants in France, Spago in Los Angeles, and Le Perroquet in Chicago, where they met in 1978-the first women working in that restaurant's all-male kitchen. Rich in experience and vision, but not in funds, they were happy to have a restaurant to call their own and quickly began perfecting a unique, multicultural fare, which incorporated recipes from Greek, Indian, and Thai cultures, as well as their own mothers' recipes. Once they expanded to City Restaurant in 1985, they became culinary icons, recognized for their fresh mix of refined culinary technique and exotic Third World flavors, all dished up with down-home charm and playful enthusiasm. Now overseeing 375 employees between the Border Grill restaurants in Santa Monica and Las Vegas and Ciudad in downtown Los Angeles, the partners have also found time to write five cookbooks, including the recent Mexican Cooking Essentials for Dummies; host the popular Food Network shows "Too Hot Tamales" and "Tamales World Tour"; and launch the Border Girls brand at Whole Foods Market. What we learned from Mary Sue: Not every venture will be successful, but every experience will be worthwhile. "You've got to bounce back and just keep going. They're all great lessons to learn." Words of Wisdom "I think we both subconsciously were willing to start in a really meager setting, just because it was an opportunity not to work for a man." Penniless But Passionate "We had come home [from France] with the intent to open a restaurant together, and we didn't have a penny to our names. I was 23 years old. I had not been to college. I had no idea how to launch a business. None. Susan had a degree in economics and had been to chef's school. She's five years older than me. But she also didn't have any idea how to launch a business." Cook What You Know "First of all, you just copy things. But then, it starts to be a very personal cuisine, which is what we basically used those three-and-half years at City Cafe for-to create our own personal style of food. And it was so well-received. It started out as country French food, and it kept expanding all the time." Eclecticism, Not Fusion "We did some really groundbreaking stuff. This was in 1984, and still, when our City Cuisine cookbook came out in '87, people said there's nowhere to put this book on the shelves of the cookbook aisles, because you guys are all over the map. And there just wasn't that kind of integration of different culinary ideas. We never called what we did "fusion." We always felt like we stayed very true to the Greek cuisine, or the Indian, or the Thai, or the Mexican, or the Scandinavian, or whatever it was." On-the-Job Training We slowly started learning about business, so when we launched City Restaurant, which was really the thing that put us on the map, it was a 125-seat restaurant with a full-on kitchen. It was on La Brea. We raised the $660,000, and had to do a whole prospectus. I'll never forget, my net worth was $12,000, and Susan's wasn't much more. But we were able to learn by the seat of our pants, and we've been learning ever since." How Much Is Enough? "We were just making educated guesses-or uneducated guesses. In the end, $660,000 was not enough money at all. We were completely short, and we had to get an angel to come in and sign a guarantee on a bank line of credit for us. Really, it was a stressful opening, because we only had like two-and-a-half days in the kitchen with food before we had to open the doors to the public because we were so broke." Hindsight Is 20/20 "If I knew then what I know now, I would have somehow found some financial bridge so that we could have had a little more practice before we opened. I mean, literally, the first couple weeks, there were nights that we didn't even go home, and we were really burning the candle down to zero." It's a Man's World "I think we were both ready to be on our own. And the prospect of working under men, and working our way up, and trying to fight through all of the barriers, looked less fulfilling than just starting out [on our own]. Even though we didn't even have a stove, we still opted to start out calling our own shots." Know When to Grow "The growth ... it's a really personal thing. It depends on how equipped you are for the challenge and stress of growth, and how your business is doing. I mean, we've grown where things worked out really well, and we've grown where it's created a big strain on the existing businesses, and the new businesses didn't work." On Losing Money "When I look back on it, I think, 'Well, I didn't go to college. That's about how much college might cost me. I'll just chalk it up to experience.' Now I have an even better understanding, and luckily, it didn't happen at a time when I really couldn't afford it. But I'll tell you, being an entrepreneur and being in business is a real roller coaster." A Thankless Job Has Its Rewards "When the Food Network came asking for us to come and promote our second book, and they noticed we were funny and how we finished each other's sentences, they said, 'You girls should have a TV show.' The reason we should have had a TV show was that we did all of this really thankless teaching before that, and I'm not even sure it brought bodies into the restaurant. A lot of people might have looked at it as a waste of time. But I think you never know what skill you're going to develop, [and our teaching gave us the skills we needed to do the Food Network show.]" Be a Great Boss "We learn a lot from our colleagues, and from other companies that we want to be like. We're always looking for innovative ways to really make our workplace so phenomenally attractive that we can't lose good people, and we can attract the best. Those are big goals for us all the time." My Most Rewarding Business Moments... 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