The Professional Chef |

In a recent article I outlined two alternative and somewhat adventurous ways that small business owners are bring cash into their businesses, even in this cash-poor economy: factoring and creating multiple streams of income.

Factoring is a way for small businesses to generate cash by selling their accounts receivables for up-front cash. Creating multiple streams can take many forms, including creating educational webinars, websites, and DVDs. Each of these options has pros and cons, and each of these can increase a small business’ cash flow if implemented right.

Now I’m going to introduce a third option that is enticing many small business owners as a viable new income stream: MLM, also known as multi-level marketing or network marketing.

Why MLM and Why Now?
Many small business owners who had previously shunned the MLM industry are now joining in significant numbers. The question is, why now? Small business owners are habitually busy, so it doesn’t make sense that they would add another business to their already overloaded schedule. Yet they are, and for good reason.

1. MLM is Supported by Capitalist Big Wigs
Did you know that investing guru Warren Buffett owns several MLM companies, including Pampered Chef? Did you know that best-selling authors and well-known businessmen Robert Kiyosaki and Donald Trump wrote a book supporting this industry? In fact, Donald Trump believes in it so much he recently launched his own MLM company. The MLM industry, formerly the king of scams and schemes, has grown up and become a solid business proposition.

2. When Cash is Tight, MLM is Inexpensive
In this cash-poor economy, an MLM business has one of the lowest startup costs and overhead of any business. Rather than buying a franchise or investing in other companies, many small business owners are joining MLMs and operating these businesses in their homes, which keeps the overhead low and increases their tax advantages. On average, small business owners are spending $350 to $500 to start their businesses, and roughly $200 to $400 per month the run it. Although it may not produce income right away, most who consistently work their business earn a passive income, over and above their expenses, within 6 months to 2 years.

In this economy every penny counts so even a small income stream will pay off. Did you know that last year 91% of foreclosures could have been prevented with $500 additional income per month? Plus, according to Dun and Bradstreet, 95% of all businesses close because of lack of cash. Many small business owners are realizing that investing in an MLM business is a smart investment for the near future.

3. MLM Helps You Claim Additional Tax Advantages
Sometimes cash comes not in the form of greenbacks, but in the form of taxes that you or your business don’t have to pay. Most small business owners are in a catch-22 when it comes to taxes. They are damned if they make a profit, and damned if they don’t. For instance, one shopkeeper earned a good profit one year, but ended up paying huge taxes on her take-home pay to the IIRS. To prevent that, the next year she increased her business expenses by hiring an employee to mind her store while she took more time off. Her net after-tax income was the same in both years. It doesn’t seem fair, does it?

Many small business owners are caught in the same situation, but they can change that by starting an MLM business in their homes. When a small business owner owns and operates an MLM out of her home, she can hire her children (7 years or older) to work in her MLM, and claim that child’s wages (translation: allowance) as a tax deduction. She can claim additional square footage in her house for office use and deduct that from her taxes. She can deduct her commuting miles between home and business round trip. She vastly increases her ability to deduct certain kinds of expenses, which ultimately means her take-home paycheck, after taxes, is much larger. Now isn’t that a creative way to generate dollars?

The Conversation is Just Beginning
There are a lot more advantages than can be listed here for small business owners to start their own MLM businesses. This is just the start of the conversation. MLM isn’t the same scammy industry it used to be, just as the economy isn’t the goldmine that it used to be.

If you own a small business and you are looking for a way to create a new stream of income, consider MLM. These days, an open mind can lead to a healthier checkbook. It might be time to reconsider your options for creating multiple streams of income.

This summer, I am helping all the great cooks create sizzling barbecues and summer celebrations!
Grilling success starts by adding a handful of Key factors that will guarantee you great food off the grill. So enjoy relaxing by the pool or just hanging out with friends but remember grilling is the key to a great party.

Next time you think about grilling start with these simple tips!


Summer Grilling Tips


Preparation–Fire, Marinating Ideas


The Fire:

Your first key element to a great grilling idea is the Fire. Use these steps for checking your flame:
6-7 seconds – the coals are low

5-6 seconds – the coals are medium

3-4 seconds – the coals are medium hot

1-2 seconds – the coals are hot–Ideal Temp


Summer Grilling Tips Using Marinades.

Add some flavor and enjoyment to your barbecue!


Marinades, Rubs and Mops will help add needed flavor and tenderization to your select cut of meat.

Marinades: Vary for all Sorts of meat, but generally:

Poultry-2 hours-24hrs if possible.

Meat-2 hours-24hrs if possible.

Fish-30 minutes-may loss taste after this time frame.


Rubs: Dry rubs are mixtures of spices, rubbed into meat to add flavor. Can be found in any store but for better results create your own for an array of spices. Summer Grilling Tip: gently apply rub to meat and allow 30 minutes before grilling.

Mops: Is just a simple finishing sauce that can be basted on the surface while grilling.

Next choose the type of meats you are going to serve and find a great idea for grilling them. Many people enjoy the texture and look of the meat so impress them by adding grill marks and soft texture. This can be done by pre marking the meat and then grilling on both sides. For the best results check the internal temperature before serving. Summer grilling can be fun and enjoyable when done right.

Crockpots aren’t just for meals! There’s all kinds of desserts you can make with your crockpot. Two are listed below. Be sure to see our website for other crockpot recipes.

APPLE BROWN BETTY

* 3 lbs. cooking apples

* 10 slices of bread, cubed (about 4 cups)

* 1/2 tsp. cinnamon

* 1/4 tsp. nutmeg

* 1/8 tsp. salt

* 3/4 c. brown sugar

* 1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into outer
shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.

APRICOT NUT BREAD

* 3/4 cup dried apricots

* 1 cup flour

* 2 tsp baking powder

* 1/4 tsp baking soda

* 1/2 tsp salt

* 1/2 cup sugar

* 3/4 cup milk

* 1 egg, slightly beaten

* 1 Tbsp grated orange peel

* 1 Tbsp vegetable oil

* 1/2 cup whole wheat flour

* 1 cup coarsely chopped walnuts

Dip a knife into flour and chop the apricots finely. Flour the knife
often to keep the cut up fruit from sticking together. Sift the remaining
flour, baking powder, baking soda, salt and sugar into a large bowl.
Combine the milk, egg, orange peel, and oil. Stir the flour mixture and
the whole wheat flour. Fold in the cut up apricots, any flour left on the
cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and place on a rack in the slow cooker, but
prop the lid open a fraction with a toothpick or a twist of foil to let
excess steam escape. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.

Pork has been celebrated as a special occasion food for centuries. Coined “the other white meat” pork is as versatile as chicken, and some may say even tastier. A method of cooking pork which is becoming more popular is on the grill. Grilled pork is more convenient than using the frying pans of ovens, and grilled food has an unmistakable smoky flavor that people seem to love. Contrary to popular belief, you don’t have to be a grilling pro to pull off great tasting pork recipes. All you need is a little patience to make your next meal spectacular.

I love smoked hams. They come pre-cooked and are already packed full of flavor. I’ve experimented around with different flavor combinations until I found one that I really loved. Then I decided to move it to the grill. I was astonished by the results. I fire up my gas grill every Christmas Eve and Easter and make this recipe. Pineapple and brown sugar glazed ham with orange Dijon-honey sauce.

Grilled and Glazed Ham:

You may want to make this recipe when hams go on sale. They can be rather expensive. While we’re at the store, we’ll want to grab a few items for this. First, get a nice smoked ham; I like the butt portion as opposed to the shank. It’s meatier with less fat. Next, grab some pineapple juice, orange juice, Dijon mustard and some honey.

We’re going to make the glaze for the ham first. In a medium sauce pan, pour in 2 cups of pineapple juice with ½ cup of brown sugar. Bring these ingredients to a boil and cut the heat back to medium and let it cook down until it’s reduced by half. It will start to look thick, almost like syrup. In another pan, we want to make the sauce for the ham to pour over once it’s cooked and sliced. Add 2 cups of orange juice and reduce that down just like the pineapple juice. When it’s reduced down to ¾ to 1 cup, add 2 tablespoons of Dijon and 2 tablespoons of honey and combine well. Kill the heat and set aside.

There’s not much preparation for the ham, just cut one burner of your grill on to medium low heat. We want to place the ham on the opposite side of the grill to cook with an indirect method. Place the ham, flat side down, on the opposite side of the grill, cover very loosely with foil and close the lid. Don’t stray too far away from the grill, but you don’t have to babysit either. This ham will cook for 2 hours before we begin to glaze.

After the 2 hours, we want to turn the heat up to medium and glaze the ham thoroughly. Using a clean, preferably new and unused paintbrush does a great job. After you glaze the ham, close the lid and return every 15 minutes to glaze again. In another 2 hours of glazing, we will have developed an awesome crust on the ham. Almost like a glossy candy-coat.

Be careful taking the ham off. Make sure to let it rest at least 20 minutes before cutting into it. Leave it sitting flat as it cooked and slicing will be that much easier. Drizzle a bit of the orange Dijon-honey sauce over and enjoy all the wonderful flavors. It’s smoky, sweet and savory. It’s a huge hit at my place. We have it twice every year, at least.

People had been so creative and innovative in making use of color mixes to signify nationalism and patriotism for the Fourth of July desserts. It does not matter what type of recipe you are making for as long as it has a scheme of red, white or blue in it, then it is as good as the American Independence itself. Dessert choices ranging from cheesecakes, cupcakes, puddings and other pastries are but some of the wide range of dessert recipes applicable for the festivity. With a simple application of white icing, you can already fashion your own cakes and cupcakes into a U.S. flag of some sort. Fruits as well can be arranged strategically to mimic the flag. These sumptuous dishes are very easy to prepare and not to mention, most have cheap ingredients that are readily available in the market or even in your own backyard.

With simple ingredients such as ice cream, syrup, berries, whipped cream and sugar, one can already create a Yankee Doodle Sundae. With the warm atmosphere in the air, carry along desserts are just perfect anytime anywhere. These may include a Margarita Pie and Dirt. The latter is especially recommended for picnics having lots of kids in attendance while the Margarita pie’s tasty pretzel crust really makes ones mouth water. One can also use a certain colored butter cream and other cake decorators like strawberries to mimic the Star – Spangled Banner. For storage purposes, these cold foods can be placed and kept in coolers with lots of ice to maintain the coolness of it all. Overall, these foods are just perfect to be one of the Fourth of July desserts.

When you enjoy the vacation of your life in Orlando, Florida you may want to treat yourself and your family to a meal at some of the finer restaurants in the area. Here is a pick of some of my favorites.

California Grill

Located on the 15th floor of Disney’s Contemporary Resort this restaurant was voted Orlando’s Most Popular restaurant. Its renowned chef Clifford Pleau continually reinvents his “unique seasonal menus”, creating “divine” dishes paired with an “equally eloquent wine list”; add “impeccable” service and “spectacular” views of the park and its fireworks, and the result is truly great, even if it is accompanied by tourists wearing shorts and Mickey Mouse ears! Location: Disney World, Contemporary Hotel, $41

Christini’s

This restaurant has been called “a treasure among restaurants”, and is located in the in the Dr. Phillips area of South Orlando. It is well-known for lavish meals, complemented by a 450-label wine list. The food is served in a romantic setting with strolling musicians giving you the ambience of a night out in Italy. However, the feasting here does not come cheap and the prices are “high” even by “expense-account” standards. South Orlando 7600 Dr. Phillips Blvd., $52

Hemingways

If you have always loved the mystique of Ernest Hemingway then this is the place to go. The Hemingway-at-Key-West decor (rods and reels, a stuffed marlin, nautical trinkets) at this Lake Buena Vista hotel seafood house makes you feel like you’ve spent the day fishing with Hemingway. Guests describe it as “a nice place to bring clients” or to celebrate “special occasions” and some of the favorite dishes include coconut shrimp and paella. Lake Buena Vista 1 Grand Cypress Blvd. $41

Morton’s of Chicago


If price is no object to a good meal then this steakhouse is the place for you. When was the last time you’ve had beef so tender and full of flavor that you have to remark after every bite? While the steakhouse is particularly close to the Central Florida theme parks, it is tucked away in the quaint Doctor Phillips Marketplace, a respite of sorts from nearby tourist hangouts. The clientele is made up of Orlando executives and Orlando business travelers. They are all here to drink martinis and sink their teeth into the juicy porterhouse, sirloin and Maine lobster. As for side dishes, don’t pass up the specialty, potatoes Lyonnaise. Location: 7600 Dr. Phillips Blvd. $60

Venetian Room

This is a fine-dining restaurant that prides itself on offering an elegant experience of the highest level. The chef de cuisine is Khalid Benghallem, a former sous chef at Emeril’s and the opening chef at Shula’s Steakhouse in the Dolphin Hotel. The menu is typical for an upscale restaurant in this category and includes foie gras, crab cake, lamb rack, veal chops and other dishes. However, it is the special preparation of these common items that makes this restaurant special. You will, however, have to pay for this unique treat. This is not a cheap restaurant and appetizers range from $14 to $17, and six of the seven entrees are more.than $30. Location: Caribe Royal Hotel 8101 World Center Drive

There you have it. If price is no object, and you just want to enjoy a fine meal at a great restaurant, then one of these Orlando restaurants will certainly satisfy you.

Taken from the Italian word “ciabatta” which means slipper, Ciabatta bread is enjoyed for its softness and slipper shape. Ideal for breakfast, this bread is eaten by tearing it apart and dipping it into olive oil or any flavorful dressing. Its tastiness is intriguing, shapeliness is enthralling and crispiness is satisfying. As the whole world sees ciabatta to be ideal for Italian sandwiches, some of those who just discovered it are eager to know about ciabatta bread recipe.

Veteran cooks and bakers would say the quality of ciabatta would depend on the thickness of your dough before baking them. Ciabatta bread recipe is supposed to produce a crispy and tender crust. It is best enjoyed when mixed with olive oil, balsamic vinegar, tomatoes, mozzarella cheese and basil to come up with very tempting Italian sandwiches.

Mud-like and extremely wet dough are possible if you have a very good ciabatta bread recipe. Very sticky dough will certainly produce a perfect ciabatta. Your recipe ingredients for three loaves include one cup of sourdough starter, 7/16 cup of water, 2 1/8 cups of white unbleached all-purpose flour for your sponge. Then, you must have additional 5 cups of all-purpose flour plus 1 2/3 cups of lukewarm water, ¼ cup of lukewarm milk, three table spoons of extra virgin olive oil, two table spoons of salt and one cup of sundried tomatoes for your bread.

Starting your bread a night before baking is smart. First step to do with your ciabatta bread recipe is to make your sponge or thick sourdough starter. Have your regular starter as base and let it work overnight to gain power and tastiness. If you’re not doing it overnight, you can still stir them all together and leave it for 5 minutes until you notice its creaminess. Thicker yeast mixture or sourdough is better of course. You can move to another clean bowl and stir it for four minutes. Use a plastic wrap to cover your bowl and let it stand a cool temperature for at least 12 hours.

Once you’re done with your thick starter, it’s time that you make the dough itself. Here, you will blend the thick starter together with more water, olive oil, flour and salt. Use a spoon or your bare hands to mix the ingredients. In ciabatta bread recipe, you can your tomatoes and salt after mixing all your ingredients. Rub your dough into oiled bowl and mask it with plastic wrap until it starts to double size and becomes very sticky after 1 and ½ hours.

This time, you can secure two pieces of parchment paper where your dough can be placed and molded into slipper forms. Make sure to flour your dough well on baking sheets. Push your fingers in flour and dimpled loaves. Spread the top areas of your dough with flour. After this last step, voila, you can place it in the oven and wait for 45 minutes to one hour before you can enjoy your ciabatta bread recipe.

It’s autumn, and veggie shops are overflowing with beautiful golden pumpkins. Pumpkin is a highly nutritious vegetable, rich in antioxidants, fiber and vitamins, so it’s a great way to add goodness to fall menus.

You can substitute canned pumpkin in any recipe using pumpkin puree, but you’ll get a better flavour if you cook fresh pumpkin yourself. For the best flavour, slice and seed fresh pumpkin and roast in a medium oven for 30-40 minutes until tender. When cool enough to handle, remove skin and mash or blend the flesh. Alternatively, peel and seed raw pumpkin, cut into chunks, place in a large pan with the minimum of water and simmer until tender. Drain thoroughly and mash, blend or process to a puree.

Here are 5 ideas for using fresh pumpkin.

Pumpkin soup Pumpkin makes wonderful soup. Cook cubes of fresh pumpkin in vegetable stock, adding other vegetables such as onion, leek, potato, carrot or turnip if you wish. When the vegetables are tender, puree in a blender or food processor. For extra savour, add spices like cinnamon or nutmeg. Ground or grated fresh ginger also work well. Pumpkin cakes Add up to 175ml (1 cup) pureed pumpkin to teabread recipes, for moistness. Always use spice with pumpkin, because its natural flavour is very mild. Traditional choice is a mix of cinnamon, ginger, nutmeg, cloves and allspice. Pumpkin pies Thanksgiving wouldn’t be complete without a pumpkin pie. The simplest way to make one is to use bake a pastry case or pie crust (or buy a good quality ready-made one). For enough filling for two 9-inch (20cm) pie crusts, mix 450 ml (2 ½ cups) pumpkin puree, fresh or canned, with 5 fl oz low-fat evaporated milk, three beaten eggs and 1 ½ tsp cinnamon, ¾ tsp ginger, ¼ tsp each nutmeg and allspice (but check before adding spices, as some canned pumpkin comes ready-spiced). Bake for 15 mins at 425F/220C/gas 7, lower the temperature to 350F/180C/gas 4 for another 40 minutes. Pumpkin pancakes Great for breakfast, these are whizzed up in minutes. Substitute 90ml (1/2 cup) pumpkin puree for the same quantity of milk in your favourite pancake recipe and cook in a hot pan, pouring just enough batter to make small pancakes. Pumpkin in savoury dishes Try cubed pumpkin, browned with onion and garlic, then simmered in a tomato sauce with a dash of chilli. Great with pasta or rice. Or use pumpkin in risotto. Finely chop and soften 4 shallots or one onion in a little olive oil. Stir in 250g ( 1 ½ cups) risotto rice, 500g (3 cups) grated fresh pumpkin (use a food processor to do the grating), then gradually add 850ml (5 cups) hot vegetable stock, making sure each addition has been absorbed into the rice before you add the next. When rice and pumpkin are tender, stir through a generous grating of Parmesan cheese, and leave to stand, covered for 10 minutes to allow the rice to swell.

Pumpkin is only in season for a couple of months, so make the most of it this year in these fresh pumpkin recipes.

Grilled steaks are generally a slice of meat. Tuna steak is made out of fish. The flesh of the steak should be firm and thick, to make it hold while the time of cooking. A crispy and tasty fish, which is quite often sliced into a steak, will include swordfish, salmon, turbot, mahi and halibut. Tunas are found in temperate marine waters throughout the world. It is probably the most popular fish used for canning today. Grilled tuna steak is delicious and rich tasting seafood that is prepared in many ways. Northern countries are famous in preparing these grilled steaks.

The flesh of tuna is pink because the tuna’s muscle tissue has a higher oxygen capacity than other fish species. Some types of tuna are bluefin, yellowfin, albacore, bigeye, blackfin. Grilled tuna steaks can be prepared in many ways and various types are tuscan style, pepper grilled, grilled with cantaloupe salsa, sushi grade slices, ahi steaks, tarragon steaks, etc. The nutrition facts for 1 steak are calories 180 g, fat 1.5 g, cholesterol 75 mg, sodium 65 mg, carbohydrate 0 g, fiber 0 g, sugar 0g, protein 40 g. Daily values are Vitamin A 4%, Vitamin C 2%, Calcium 2%, iron 8%.

Grilled tuna steaks can be prepared in a simple way. The total time taken to cook and serve a grilled tuna is exactly around 25 minutes. Some main ingredients used are one pound of steaks, 1 tablespoon fresh ginger, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon prepared horseradish, 2 tablespoon toasted sesame oil. Also the ingredients vary depending upon the type of preparation. In Italy, wine is used for the preparation. Method of preparation is as follows: Preheat grill or boil it, rinse tuna steaks with water and place in non-metal container or plastic sealable bag. Mix the remaining ingredients mentioned above together, and pour over the meat and let it marinate for 10 minutes.

Once the grill is hot, you must place the tuna on grill and cook for approximately 3 to 4 minutes per side or until desires doneness. To make it tastier, most cooks prefer side dishes like salads, fried potatoes etc. When it is ready to serve, it is good to garnish those along with lemon springs or wedges of parsley. Mushroom, onions, and pepper will give an ultimate tongue tasting choice to the tuna lovers

Four out of seven people in our country are looking for different ways to make extra income other than just income from their jobs. Multi-level marketing and direct sales industry are the most prominent business model that helps millions of people to get acheive their dream income.

MLM is a business model in network marketing where one would be more of a sales person and will earn commission on each sale one makes. Commissions earned are very little as the products are usually low priced which means one has to work very hard to get the volume they need to make atleast $2000 per month. For every dollar one makes their upline or their sponsors will make certain amount depending on the company. Some of the mlm companies are Mary Kay, Avon, Pampered Chef etc.

Direct Sales is also a business model in the network marketing. Where one is more of a business owner than just a sales person. Most direct sales company will let you get paid first and then the company. Most of the products are high priced which means for the same amount of work you put in you can make a lot more money. Direct sales company in personal development pays one from $1000 per sale to $8000 per sale. So there high percentage of people who succeed and enjoy time and financial freedom.

Which business model is good for you if you are trying to decide? How much income are you looking to earn for your efforts? Are you looking for full training, support 24/7 and guidance to your success? Remember that there is a period of learning, so allow yourself some time and be commited to your success. Success does not come over night but be diligent and consistent. You will be successful in direct sales or mlm.