My professional life is well documented on my website, which got a facelift this month. I do hope you will go there for a visit: www.workforcelearning.com My other life is something that may come as a surprise to many. It is my passion for the visual arts. The only evidence of my artistic life is the mention in my bio that I have a doctoral degree in art education.
How did I make the transition from art teacher to business owner? That is a story for another newsletter, but suffice it to say that as my business has grown, I have increasingly felt the need to bring the two parts of myself together. So earlier this fall, I participated in a 12-week intensive study at the Smithsonian American Art Museum (SAAM). Beginning in January, I will be a videoconference docent, presenting interactive art-appreciation talks with schools throughout the United States using artworks from the SAAM collection.
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As 2010 comes to a close, we reflect on the interesting work we’ve done this year – as well as changes in the immigration law that have made an impact on our clients.
In this month’s Immigration Update, for instance, you’ll find that USCIS has issued a new version of the Petition for Nonimmigrant Worker (Form I-129), which pertains to employers seeking nonimmigrant visa status for foreign national employees. There are significant changes, so be sure to review the information on page 3 of this newsletter.
On page 2, you’ll find an article about our Of Counsel attorney, Laurie Volk. An accomplished attorney and equestrian, she combines her skills as an immigration lawyer with her passion for the horse world. We think you’ll be as impressed by her interesting work as we are.
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Attention all carnivores: In this issue of our weekly newsletter, you’ll find three recipes that are sure to please.
They came from my cookbook, “The Street Chef,” and I do hope you’ll enjoy preparing this hearty, simple meal.
Rack of Lamb Stuffed With Brandied Apricots
Perfect Mashed Potatoes
Grilled Asparagus With Butter and Lemon
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Tune in to WUSA9 at noon on Thursday, December 16 at noon when Chef Stephen Sands of Culinaria Cooking School will give a demonstration of Hazelnut Linzer Torte With Fresh Raspberries.
For more great recipes, sign up for one of Culinaria’s December classes. And be sure to buy a gift certificate for all of your family and friends for classes in the upcoming winter session. From Italian to Sushi, Baking to Knife Skills, each class will help improve your cooking. Click here to buy a gift certificate.
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When you have a house filled with guests at holiday time, the last thing you want to do is spend the whole party in the kitchen. On the attached pages, you’ll find three of my favorite appetizers. They are easy to make, and can be prepared ahead of time. Plus, they are all packed with veggies.
Be sure to sign up for one of Culinaria Cooking School’s December classes, which are listed at the right. Most of our classes are three-hour sessions that run about $65 each.
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Believe it or not, pumpkin pie, cornbread, roasted turkey, and other traditional Thanksgiving fare weren’t actually part of the original meal enjoyed by the Pilgrims. Back in 1621, potatoes were unavailable, and butter and oil were scarce. There were no ovens, and roasting on a spit over a fire took hours. But the pilgrims wanted to celebrate the end of the drought that revived their crop of corn and fruits with their neighbors, the Wampanoags.
In the spirit of collaboration, the Native Americans brought five deer, adding to a meal of stewed boiled fowl, lobster and fish, corn and wheat breads, dried fruits and pumpkin, boiled vegetables, and water to drink. About 150 people enjoyed the feast, which lasted three days. Now that’s a celebration!
Like the Pilgrims, we have much to be thankful for here at Culinaria Cooking School. More than 400 friends, family members, and new students turned out to our grand opening on Nov. 7, and we thank you all for that incredible show of support.
As our gift to you, click on the numbers at the top of this newsletter to find eight pages of Thanksgiving recipes, plus our holiday wine tips (page 10).
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“Imagine that your foreign-born client has been an American citizen since birth — but does not know it,” writes attorney Steve Trow in this month’s issue of our newsletter. “Perhaps the client tells you one of his parents was American, but he is not. Or he used to be an American citizen, but he lost that citizenship when he became a citizen of another country.” While your client may be certain he is right, Trow suggests that he or she could be wrong. Click here to learn more about The Accidental American Citizen.
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By Victoria Tran
Senior, Fairfax High School
2010-2011 Student School Board Representative
Like the other articles in this month’s issue of Close-Up, I wrote about diversity — but from a student’s point of view. When I think about what has it been like growing up in a multicultural community such as Fairfax City, my answer is simple. it has defined who I am. Because of my exposure to different people, ideas, and beliefs at an early age, I have become more open-minded and more knowledgeable of the many different cultures that coexist in our community. I am so grateful to have been given this opportunity to grow up in one of the most diverse regions in the world.
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Bring your friends, bring your family, and bring your appetite to Culinaria Cooking School this Sunday from noon to 4 p.m. for our Grand Opening Bash!
Our address: 110 Pleasant St. NW, Vienna, VA 22180
Please RSVP: 703-865-7920
We’ll be serving: Polpettine with Pomodoro Sauce (little meatballs) •Dumplings w/ Dipping Sauces •Caramelized Onion w/ Gorgonzola in Fillo Cups •Flank Steak Crostini •Flat Bread w/ Mushroom & Gruyere •Mini Margherita Pizza •Cup Cakes w/ Strawberry or Chocolate •Smoked Salmon Mousse in Cucumber Cups •Italian Vino-Sausage Bites •Bruschetta w/ Olive Tapenade & Roasted Peppers •Southwestern Bruschetta •Baked Stuffed Brie w/ Cranberry Relish •Sprouted Lentil Dhal in a Pastry Shell
Check out our brand new digs and meet our chefs. You’ll find their bios below.
Also below, you’ll find a list of our fall classes, including individual sessions on cooking regional Italian dishes, tapas from Spain, and crepes. There is also an array of wine classes to choose from, and plenty of classes for teens who will learn to make Chinese food, cookies and quick breads. You’ll also see that we have classes for couples, Ladies Lunch Bunch, team building opportunities for businesses, and more.
We look forward to seeing you on Sunday! – Chef and CEO Stephen Sands, Office Manager Stefanie Sacripante, Chef and VP Pete Snaith, Chef Brian Batsel, Chef Robyn Alexander, Chef Bonita Woods, and Wine Director John Peters.
Visit us online: www.culinariacookingschool.com • Send us an email: info@culinariacookingschool.com
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Welcome to the October issue of my newsletter, in which we spell out the steps to ensure you shop for the right solution to your staffing needs. Case in point is a good friend of mine, who told me recently about a very bad day she had at work. She had to fire a staff member who was not performing the job he was hired to do. In fact, his performance wasn’t up to the most minimal of standards.
We talked a bit about the endless days of training and guidance that ended in the termination, and finally my friend asked me: “How can I learn how to do a better job of firing someone? They always end in tears, with me feeling guilty, as if it was my fault that the person was not the right fit for the job. What am I doing wrong?”
My quick response: “You have the right goal but are asking the wrong questions. You don’t need to learn how to fire someone. You need to learn how to hire the right person so that the firing never happens.”
In my experience, most of the information available on hiring focuses on interviewing skills. And while conducting a good interview is certainly important, click here to read HR / career expert Sharon Armstrong’s 100 Best Interview Questions, interviewing skills won’t help if there is a mismatch between your expectations for the job and how it is described in the hiring process.
Click inside: You’ll find tips on how to create what we call in the HR business an “organizational resource strategy.” You’ll also meet Gina Schaeffer, owner of a string of ACE Hardware stores in Washington, DC, who not only has mastered the art of hiring well. And, you’ll read about “What the Dog Saw: And Other Adventures,” by Malcolm Gladwell.
Here’s to a wonderfully successful remainder of Q4. I’ll talk to you again in December.
Alice Waagen, President
Workforce Learning
alice@workforcelearning.com.
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