shutterbean › food, photography and prettie things more than food - ARTISAN BREAD Big Girls Small Kitchen A Cozy Kitchen 10 veje til loyale kunder – Del 10 - Food Supply DK Hvordan får og fastholder man loyale kunder? Det spørgsmål forsøgte Cathrine Frederiksen, der er uddannet kaospilot og har sit eget rådgivningsfirma ved navn Tomo, at besvare på Foodexpo 2012. Hun har boet i Canada i et halvt år og i samarbejde med designfirmaet Idea Couture lavet research på temaet. Food Supply har bedt Cathrine Frederiksen om at opsummere de 10 gyldne råd med konkrete eksempler. Dagens råd er det sidste i rækken, men de ni foregående kan findes nederst i artiklen. En meget progressiv blomsterforhandler i Canada har gjort noget smart for at optimere forretningen. Ved at gøre kunderne til deres underleverandører har de ikke bare en bedre forretningsmodel i og med de ikke betaler for leje af jord, men også flere loyale kunder, da de føler ejerskab over butikken. Kunde-ejede virksomheder tilbage på modeEksempler på hvordan forbrugere bliver involveret i forretninger vinder indpas i flere lande. Læs mere i serien "10 veje til loyale kunder": 1.
Dinner with Julie Caramelized Chicken with Jalapeno Cream Want to know how to make one heck of a delicious chicken dish? Good. Because I was going to tell you anyway. First up. Chop up some jalapenos and other good stuff. Caramelize some chicken. Then that whole jalapeno saute thing? Dump that sauce all over the CARAMELIZED chicken. Mmmm. Comfort food at it’s finest! Isn’t that what life is all about? And don’t worry about this meal being super spicy because frankly – it’s not. Caramelized Chicken with Jalapeno Cream serves 4 4 boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon pepper 2 tablespoons canola oil 2 jalapenos, seeded and chopped 1 shallot, sliced 2 garlic cloves, minced 2 tablespoons butter 1 tablespoon flour (any kind will do, I used whole wheat) 1/4 cup low-fat or skim milk 1 12-ounce can fat-free evaporated milk 2 tablespoons finely grated parmesan cheese Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed).
Aida Mollenkamp - Easy Healthy Recipes, Cooking How Tos, & Food Travel Here in the Bay Area we’re seriously into food, so it’s only natural we look for an excuse to celebrate it as much as possible — last weekend’s SF Chefs Food and Wine was a chance to do just that. I partied, toasted, and ate my way through the weekend and ended it on a high note by emcee-ing the Mix (and mingle) cocktail challenge with the San Francisco Top Chefs. Check out the sights and sips with these photos from friend and photographer, Robin Jolin. Photography by www.robinjolin.com After a day of cooking challenges, tastings, and cooking demos at Union Square, we headed to the W Hotel where each of the Top Chef contestants from the Bay Area — Ryan Scott, Jennifer Biesty, Mattin Noblia, Erik Hopfinger, and Laurine Wickett — shake, stirred, and poured up their best concoctions. Each chef mixed up his or her drink with the only commonality being that it incorporated FIJI water – unsurprisingly, many used it as part of ice cubes, in simple syrup, or to just mellow out the drink.