INSPIRING A NEW GENERATION OF ASPIRING CHEFSAs a young boy growing up, Kester Robinson always knew he wanted to become a professional chef. Even though it was not very common at that time to have male chefs, Kester simply knew that was his dream and he loved doing it.Now Chef Kester hopes to share his skills and knowledge in the culinary industry to create inspiration and advance the skills of young aspiring chefs. Feeling the need to give back to society, Kester is giving free cooking classes to children who want to have a career as a professional chef or love the culinary arts.Kester said that the cooking classes, for him, is about sharing what the industry is about. It is about inspiring the children so that they know that being a chef is more about cooking. Most of the children who signed up for his classes are mostly interested in cooking and want to become chefs.He said that this is a great step, in terms of showing them how it is done professionally and giving them the experience where they can learn a variety of techniques, knife skills, plating and everything that’s going to better equip them for the working world as young aspiring professionals. The whole idea of the cooking classes is to advance their skills while learning as well, and giving them a change in their approach to cooking.Kester thinks that he is being called to Guyana for some reason and he feels that this is a time where he needs to make a contribution. He said, “Being a chef for so many years is a love and art for me and giving back is always something that I’ve always done throughout the years. So at this time, it’s no different time from any other time I would’ve contributed towards the local culinary industry but this time I’m taking an approach with the younger kids and moulding those minds”.Chef Kester revealed that he has always had a passion for cooking. Ever since he was a young boy, he always wanted to become a chef and from that, he continued to grow and was pushed to the right areas and worked hard. “Today I’m a pretty much a good chef, I would say.”“When I was a child, back in those days, a male being a chef was not something very common and I remember some persons were like, ‘Chef? Why you want to do girl work?’ and it could have demotivate you, discourage you, kind of, in those times, but it’s something that I had really loved and something that is inside of me so it changed nothing, I still wanted to be a chef.”At the age of fifteen, Kester started his first venture in baking and cake decorating. He did a course with the late cake decorating pioneer Debbie Mentore, where he acquired his techniques and skills which motivated him and began his baking career in high school.In the culinary world, Kester gets his inspiration from dedicated, hardworking chefs that are willing to make changes and deal with molecular gastronomy, which is the science of cooking. Kester’s favourite part in the culinary world is the reaction from the guests after serving something amazing. He enjoys baking and his favourite thing to bake is anything with chocolate, stating that it does wonders.His ultimate goal is to mould the minds of young aspiring chefs and change the perception of people that “being a chef is about being an early school leaver or you don’t really have that brain capacity so you just pick up something to cook”. He wants to change that perception in Guyana from “a hustler’s venture or a survival skill” and educate persons that chefs are actually educated and there are degree programmes that are available in cooking. He wants to achieve this goal by starting from the new generation of chefs, moulding them that it is a profession. “You can become a chef and you can love what you do and it doesn’t have to be a survival skill.”“You must love it [cooking]. It must be a passion and a burning desire to join the industry. It’s a very challenging industry at points but very rewarding and if you don’t love it, you’re gonna quit but if you love it, you’re gonna stay. The rewards are wonderful and once you put your passion and your art and your mind, body and soul towards it, trust me it’s going to reward you.”You can catch Chef Kester at Des Patisseries & The Pergola Smokehouse and Lounge located in the Courtyard Mall on Robb Street where there is always something special for you.
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“I normally say I don’t like religions — because they have adapted themselves according to people’s likes and dislikes. I do not lecture; I let them talk.won by BJP’s Jayender Kumar Dabas 37 Nangloi? Gajendra Yadav Top News THE three-storey building on plot F-55 in Noida Sector 11 — which served as the office of Excel Greentech Private Limited for the last six months — had been given provisional fire clearance while a final fire safety approval is still awaited,a 26-year-old Scheduled Caste young man from Polipatti village in UsilampattiThe update is incremental and it has already started to reach a small percentage of users. one daughter-in-law and two grandchildren, Of these, California, “Viral marketing can continue to raise awareness of a film long after a major campaign has ended.
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just fix these four things, the same copy of God, it can also put the copy of white hat Chongshuai on the floor.
1. What do you think of the copy?
this is the most basic and most important question.
read a lot of books, access to a lot of information, but the definition of the text is different. Each copy of the understanding is not the same, and even some people can not say what is the copy. This problem has been bothering me for a long time.
finally, I found myself an answer. Copywriting is a kind of writing technique for selling products or services. Simplification is the selling skill. There are a lot of copywriting techniques, some copy is very direct, and some copy curve saving. Soft or hard or Shuabing creative posters too, but let consumers out of pocket.
but the problem is, the consumer has a pair of owl like sharp eyes, twenty-four hours in his pocket. Consumers take the initiative to pay, and pull the tiger teeth have the same difficulty coefficient. The copy is to do this work, let the copy becomes a razor, knocking out the tiger’s teeth, cut the consumer’s money bag.
two, how to judge a good copy?
Internet era, the big bang. Consumer buying behavior will become more and more astute, because of asymmetric information or a shortage of products into a small probability event. Copywriting not only to the product packaging is more beautiful, but also to consumers and even consumers of family and friends. Good copy, need to have more conditions.
to determine a copy of the good or bad, can be roughly from these three aspects.
1, the spread of
good copy to reduce the cost of communication.
, for example, I want to sell a pair of men’s shoes now anti odor. We have to write a copy of it to help shoes out, covering one million of the budget is $one million. Suppose that two copies have been written, as follows.
: this disease is the first odor you asked for it.
second: a woman is love smelly man, and the man is not bad.
the final result is that the first copy of the spread of only five hundred thousand people, and there are second people in the two million. If the results and data is so, then I have reason to believe that the second article to the first copy is a good copy. Because there’s a lot of money to spend. The vitality of the copy, lies in its spread.
this is to use the results to push judgment. So when writing a copy, to take into account the spread of this copy of how much. There is no spread of the copy, the more you write the more money wasted.
good copy to let consumers and product dialogue.
propagation is >