Bake Off: The Professionals is back. Twelve teams of professional pastry chefs will be pitted against each other to be crowned champions.The show kicks off tonight (26 May) at 8pm with the first six teams – the competition is split into two heats – whipping up incredible treats for judges Benoit Blin and Cherish Finden. Hosts Tom Allen and former Bake Off contestant Liam Charles will also be returning.Here’s the line-up:Heat oneJames and Neta – Andaz Hotel, LondonTeam captain James’ fascination with pastry saw him train as a chef in his homeland of Australia before moving to London in 2011, where he attended le Cordon Bleu, gaining a Diplome de Patisserie. In 2016, he joined Dominique Ansel as executive pastry chef, where he and Neta first met.Neta grew up in Israel and served in the army for four-and-a-half years before deciding a career in pastry was her calling. They believe their friendship and solid teamwork is what will make them stand out against the competition.Natalie and Kristine – Lexington Catering, LondonHead pastry chef Natalie says her sweet tooth was fuelled by her grandmother who used to work for McVitie’s. In 2002, Natalie won Silver for her pastillage work at the UK’s largest hospitality event, Hotelympia. The pair met while on a chocolate course and became firm friends through their mutual passion.Domenico and Alessandra – Park Plaza Hotel, LondonAs a young boy Domenico, now aged 30, was working in a pastry factory in his hometown in Italy at the behest of his father. Since then, he has attended pastry school, worked in fine restaurants and represented Italy and Europe in patisserie competitions. As head pastry chef at Park Plaza Hotel he manages a team of 15, one of them being teammate Alessandra who has worked with Domenico for most of her career and credits him for teaching her most of what she knows.Tracy and Moos – T. Sweetmap, Milton KeynesBaking started off as a hobby for T. Sweetmap founder Tracy, who was born and raised in Hong Kong before moving to Australia. The patisseries and bespoke celebration cake business is named after her travels and baking around the globe.Moos trained in patisserie in France and began working at Michelin-starred A la Table Joël Robuchon in Paris before coming to London and working at The Ritz, The Sloane Club and the Langham. He met Tracy while working at Michelin-star restaurant The Connaught. They believe they could be the underdogs of this competition.Clanny and Ryan – The Ivy, LondonClanny grew up in Goa, where he gained a diploma in patisserie before beginning his professional career. He went on to work aboard cruise ships and would regularly make sugar and chocolate showpieces, eventually settling in London as The Ivy Club’s head pastry chef in 2018.Ryan followed a similar path to Clanny and was also raised in Goa. In 2013, he moved to London and has been at The Ivy ever since, becoming head pastry chef in 2019. The pair have made desserts for The Queen, JK Rowling and Prince William.Andrew and Ian – The Lounge, RamsbottomNorthern lads Andrew and Ian make up the team from independently run restaurant The Lounge. Andrew has worked for five Michelin-star restaurants in his career including Chateau de Montreuil and Gordon Ramsey’s Petrus before deciding to open his first restaurant, The Dining Room, in 2004, followed two years later with The Lounge. Ian has built his career in the north and joined the Lounge a year ago.Heat twoGrete and Rosamaria – Cake and Bubbles, LondonGrete and Rosamaria are representing dessert-only restaurant Cake and Bubbles, which resides within London’s Hotel Café Royal. Grete is head pastry chef, having worked alongside her boss Albert Adria at his Heart restaurant in Ibiza. Grete offered Rosamaria the dream opportunity to work for Albert Adria in 2018, when Cakes and Bubbles first opened, giving her just one day to get from her home in Italy to London. This was no problem as Rosamaria jumped at the chance.Laurian and Thibault – Cocorico Patisserie, CardiffCardiff’s premier patisserie Cocorico was founded in 2010 by Laurian after following his boyhood dream of becoming a pastry chef. Thibault, who placed second in the UK Sugar Championships in 2017, joined Laurian five years ago. They’re used to the pressure, having appeared in Bake Off: The Professionals previously, narrowly missing out on that coveted trophy in the final.Nick and Paul – Talland Bay Hotel, CornwallHead chef Nick learnt the tricks of the trade at various hotels, including the DriftWood Hotel which was awarded a Michelin star in his time there. He has been the head chef at Talland Bay Hotel since 2013, where he manages a team of seven, including pastry chef Paul. Having trained to work in antiques, Paul fell into a job as a kitchen porter and very quickly decided the kitchen was his true calling.Ioan and Mareks – Macdonald Berystede, BerkshireRomanian-born Ioan studied for his Diploma in Pastry and Bakery before moving to the UK. He worked at various hotels, climbing up the ranks before becoming head chef at Macdonald Berystede. Mareks grew up in Latvia and began cooking from the age of 14 and when he moved to the UK he helped out at a family friend’s bakery before joining Macdonald Berystede in 2016 as sous chef.Ruth and Laura – The Hurlingham Club, LondonAt just 24, Ruth has an enviable list of Michelin experience under her belt, including working at Angler, The Square and Hide. Unlike Ruth, Laura’s career began in finance in the Colombian banking sector before she followed her dreams of being a pastry chef. Having trained at Le Cordon Bleu, she went on to garner experience at The Connaught and Harrods before joining The Hurlingham Club.Theodore and Neil – Venachar Lochside, Callander, ScotlandTheodore grew up in Scotland and, at 14, got his first kitchen job before becoming an apprentice at the 3AA rosette restaurant Cromlix House Hotel under Albert Roux. He has since worked at Kinloch House Hotel and then two Michelin-star Gidleigh House. He travelled for two years, spending time in Australia where he won Best West Australian Dessert 2015.Neil, also Scottish born and bred, used to be a delivery driver before an illness meant he was unable to work for a period of time. Once recovered, he decided a new career path was for him and gained experience working in pub kitchens before his experience and hard work secured him a job at 5-star luxury hotel Gleneagles. In 2018, Neil was awarded Bronze in Scottish Chef of the Year.
Two weeks ago, when rumors surfaced that Phish would cover an “obscure album from 1981,” some jumped to conclusions that they would play Mark of the Mole by The Residents while others placed their bets on My Life in the Bush of Ghosts by Brian Eno and David Byrne and Rush‘s Moving Pictures. Some classic thrill seekers continued the tradition of wishful thinking by suggesting Led Zepplin’s Physical Graffiti, or even the Allman Brothers Band’s Eat a Peach. When the playbill was given to the first attendees, everyone at the MGM Grand Garden Arena and on social media was buzzing about the ultra-obscure Scandanavian prog-rock hidden gem, í Rokk by Kasvot Växt.Upon further speculation and criticism, some members of the vast Phish community discovered that the entire album was a hoax. The sketchiness of the whole “Swedish Phish” concept began once researchers and phistorians couldn’t find much information about the album. Conclusions were made that Phish had orchestrated one of the biggest pranks in the band’s 35-year-career by fabricating the false links and album cover themselves, and they did just that. Phish knocked it out of the park as they pulled off this stunt, executing the 10 new songs with precision and confidence.Last week, Phish revealed that all 10 í rokk tracks are credited to the four members of the band — Trey Anastasio, Page McConnell, Mike Gordon and Jon Fishman. The day after Phish’s Halloween show, frequent Phish songwriting collaborator, Tom Marshall, explained on his Couch Tour podcast that he had nothing to do with Phish’s Halloween stunt, and took zero songwriting credit for the new material.After releasing a series of pro-shot videos, including “Say It To Me S.A.N.T.O.S.”, “The Final Hurrah”, and “Turtle In The Clouds”, and adding the entirety of their Kasvot Växt í Rokk album to Spotify, Phish has updated a freshly mastered version of Kasvot Växt’s í Rokk from Halloween, which is now available via all streaming outlets (Spotify, iTunes, Amazon Music, Apple Music or wherever you get your tunes these days).Kasvot Växt – í Rokk
When Emerald Blankenship graduated from Saint Mary’s in May, she did not anticipate moving back to Saint Mary’s the following fall. Blankenship returned to campus last month, however, as the new Regina Hall director. “All summer, I went and did sales, and it just didn’t feel right,” Blankenship said. “Then, I got their call to ask me if I could consider applying for the hall director position, and it just kind of felt like I wasn’t done with Saint Mary’s yet.” Blankenship said this felt like the perfect opportunity to expand her skill set at a community in which she is comfortable. “I came and I interviewed, and everything just kind of felt right,” she said. “It was the kind of work environment I was looking for and a safe space to grow more professionally.”During her time at Saint Mary’s, Blankenship spent two years as a Resident Assistant (RA) in Le Mans Hall. “My residence life background has prepared me a lot because I am kind of familiar with the processes that Saint Mary’s specifically has,” she said. In addition to working in residence life before, Blankenship’s time at Saint Mary’s also instilled confidence and values in her that aid her in leading Regina Hall, she said. “I think it would’ve been harder to have this role if I hadn’t been at Saint Mary’s first,” Blankenship said. “Knowing everything that the College stands for and having those values in me really helps me uphold them within the hall.”Blankenship looks forward to instilling these values into her new residents this academic year, she said. “We have a great group of girls here,” Blankenship said. “They were all super respectful, super chill and they’re just excited to be here.”She said she is impressed with her staff so far, as they are already proposing many ideas for programs for the first-year students. “I’m really excited about my staff,” Blankenship said. “My staff is just incredible so far. They’ve been really connecting with each other and with their residents.”Blankenship said that she hopes to help her staff develop as leaders as well. “We’re trying to change the way that RAs look at their job and try to look at it more as a leadership responsibility rather than just a resume builder,” she said. “And they’re all taking it on really well.”Another aspect of her job that she enjoys, Blankenship said, is getting to know the residents and their parents as they move in.“I was really into when parents were stressed about things that weren’t going how they planned or scared about leaving their daughters and stuff,” she said. “I got to really get to know the parents a little bit more and help reassure them that this is a really great place to leave their daughters and they’re in safe hands.”Blankenship is enjoying adjusting to the new experience of living in Regina Hall as her residents did, she said. “I think that it was good for my first year to be in a first-year residence hall, because I already know how it’s done in Le Mans and how it’s done in Holy Cross, but I’ve never done it here [in Regina],” she said. “It was good to see that for the first time while they were also seeing that for the first time. We got to kind of work through it together.” Tags: Hall Director, Regina Hall, residential life
118SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,Bryan Clagett Bryan is on the executive team and singularly focused on driving revenue growth through a variety of new initiatives that help financial services and fintech become ever more relevant to … Web: https://www.strategycorps.com Details Admit it. The typical mobile banking app is rather boring. I mean seriously, there is not much to it. The user fires it up, goes in, checks a balance, moves some money, pays a bill and then gets out. That’s it. It’s kind of like your website, only in a mobile version. To all of my credit union friends that have mobile banking, congratulations! You now have yet another commoditized product, because for the vast majority of you, there is too little differentiation in your mobile banking platforms. And if you have yet offered mobile banking, you’re likely reading this in a printed format.Mobile banking is remarkably critical to your future. According to research published by KPMG, already 16% of consumers feel mobile banking is an important factor for switching financial institutions. That ratio goes to 25% for millennials. Mobile is the new norm in driving a digital experience and it’s moving beyond simply providing a utility to address banking chores. It will need a lot more of your attention (and money) in 2016 and beyond. Already, some 30% of U.S. companies are spending (each) upwards of $10 million on apps and mobile Web. Their spending and innovation will drive the cravings of consumers. Apps and mobile functionality will need to provide high-utility experiences, and that’s not something credit unions are doing today.While member convenience and immediacy are now the key drivers of mobile, as 2016 rolls out, I hope you’ll consider the following:Remote Deposit Capture (RDC) is not a novelty and it’s time to introduce it.Remote Payment Capture (RPC) is going to gain in popularity.Deloitte reports that 72% of consumers want biometric identification. Hint: Mobile security can be a differentiator.Mobile marketing will become a “thing” for most credit union marketers.Mobile banking will move beyond simple transactions and members will want to do more with you via mobile.Mobile banking may become mobile “engagement” and it offers an ideal method to stay tethered to members.PFM has moved beyond budgeting and will become a staple of mobile banking. Context driven, predictive sensitive insight and functionality will help members make good financial decisions. Sounds like advocacy?While consumers still don’t know why they need a mobile wallet, mobile payments will continue to pick up speed and we’ll see plenty of innovation here. Soon you’ll need a mobile payments strategy. Watch for developments in tokenization and enhanced security.Here are 4 questions you should have an answer for:What’s your mobile strategy?How will you use mobile to differentiate?How will you use mobile to engage members?How will you use mobile to drive advocacy?Deva Annamalai, Director, Innovation and Insights, Fiserv, said it best. “In the upcoming election year, customers will vote for their preferred bank based on the quality of mobile offering. Organizations that invest more in this technology will see loyalty and revenues grow.”I hope you’ll be one of those organizations. Happy New Year!
Marvin Billman, of Sunman, was born April 16, 1939, in Cincinnati, Ohio, to Herbert and Mary Happ Billman. After spending time in the United States Army, on June 11, 1966, he married his beloved Viola L. Niese, setting the foundation for the most important part of his life: their family. Marvin retired from Batesville Casket Company after 47 years of employment. A known prankster, famous for his great one-liners, he was a “professional” volunteer, freely giving his time to St. Nicholas Church, Sunman Fish & Game, and the Kenneth L. Diver Post 337 Sunman American Legion, all of which Marvin was a member. In his spare time, he enjoyed turtle hunting, cooking, fishing, gardening, and butchering. On July 20, 2016, Marvin passed away at his home in Sunman. He will long be remembered as a wonderful example of a loving and giving father, grandfather, great-grandfather, and friend.Those surviving who honor Marvin’s memory include his wife Viola, children Diane (Pablo) Quiroz, Josie (Steve) Hornberger, and David (Cindy) Billman, all of Sunman; and John (Carrie) Billman of Brookville; fourteen grandchildren and two great-grandchildren. He is also survived by his twin brother Melvin Billman of Batesville, and a sister, Darleen (Bud) Ritzi of Sunman. Marvin was preceded in death by his parents.Friends and relatives may visit with Marvin’s family on Friday, July 22, from 4:00 – 8:00 pm at Cook Rosenberger Funeral Home, 107 Vine Street, Sunman. Praying of the holy rosary will begin at 3:30 pm. The Requiem Mass, officiated by Father Shaun Whittington, will be celebrated at St. Nicholas Church, Sunman, on Saturday beginning at 11:00 am. Burial, with graveside military honors, will follow in the church cemetery.Memorial donations may be directed to St. Nicholas School, the Sunman Life Squad, the Sunman Volunteer Fire Department, or to a local food pantry. To sign the online guestbook or to leave a personal condolence, please visit www.cookrosenberger.com. The staff of Cook Rosenberger Funeral Home is honored to care for the family of Marvin Billman.