The Life of Nevin Maguire

Neven Maguire was in born and raised in Blacklion, Co. Cavan. He grew up with his mother Vera, father Joe, and eight other siblings. Nevan was raised in

Mc Nean House (family home at the time) the resturant which he now owns. His mother Vera orignally started the business many years ago and Nevan found himself in the kitchen from a very early age.Vera proved to be very influential in the future career path that Neven was to embark on.

Training

Neven studied catering in Fermanagh College (where he now teaches 2 days a week). During his college years he worked in Moyglare Manor which was followed by a stint in Berlin in the

Grand Hotel. At 21 he won the Baileys Young Chef of the year award and spent three months in Luxembourg working with Lea Linster, a three star Michelin chef and the only female chef to ever win the ‘Best Cook in the World’ award.
He then moved to Belfast to work in Roscoff’s resturant under Paul Rankin and after a while he returned to Luxembourg for more training. However the lure of home and the family proved too much and eventually he returned to Blacklion to work in the family business.

Nevins Philosophy

Nevin Maguire is a true believer in sourcing, were possible his ingredients locally. He buys all his produce from local suppliers, sourcing his vegetables from a local organic farmer who runs a business called Baraizone Gardens. His free range duck comes from near by Thornhill Duckling. He also sources his fish from Killybegs and his meat from a local butcher. It is evident that Nevins philosophy refelects heavily in the wonderful fresh and exciting dishes he is famous for.

Nevin the Author
Not only has Neven shown us that he is a high profile chef, he has also published 3 cookery books to date. His Cookery Collection is the definitive reference book for the way we eat today, containing the most popular recipes from Neven’s bestselling cookery books: Neven Cooks, Neven Cooks 2, and Cooking for Family and Friends. He understands the needs of the busy amateur cook. Using readily available ingredients, and written in his trademark approachable and straightforward style, this book brings together old favourites as well some exciting new ideas. It’s all there, from entertaining friends to world cusine, including variations on everyday favourites to keep you inspired. Delicious food, simply explained, beautifully illustrated.

There is no doubt that Nevin Maguire is a truely inspirational chef, coming from a quiet sleepy town (Blacklion), to working in some of the top resturants in the world. But what is most admirable is his return to his home town to open up his well known and award winning resturant. I believe that he himself has put Blacklion on the map. He is living the dream that the majority of chefs set out to achieve, he has proven that with a lot of commitment and dedication your dream can indeed become a reality.

Reference :

Campbell, G, 2002, Georgina Campbells Jameson Guide – Ireland, Georgina Campbell Guides Ltd.

http://www.theculturedtraveler.com/Archives/Oct2006/Chef_orange.htm

http://www.wineireland.ie/feat_twoa.htm

Virtual Communities

What is a Virtual Community?

A Virtual Community is a community which is formed by a group of people who have a certain interest in common, these people communicate their thoughts and feelings on certain topics or issues via, e-mail, telephone, social networking (facebook, bebo), newsletters, blogs, etc. These communities can be formed for professional or social reasons.

Why Are Virtual Communities Formed?

As mentioned earlier these communities are formed for either professional or social purpose. People enjoy many activities through virtual communities including,

• Working Together (for the purpose of business) : Certain work groups within companies and between companies use on line communities for the purpose of team building, keeping in touch and working on assignments together.


• Socialising: Alot of Virtual Communities are formed for the purpose of socialising, whether it be just chatting, sharing jokes or trying to meet people. These communities usually operate through chat rooms, social networks or on-line bulletin boards.


• Discussion of Topical Issues: Forums are often constructed online to give people the opportunity to discuss their feelings and beliefs in relation to topics which are of importance to the users.

What is a Brand Community?

"A brand community is a specialized, non‐geographically bound community, based on a structured set of social relations among admirers of a brand."(O'Guinn,2001)

Brand Communities build relationships between the brand and the customer, the customer and a particular product and also between fellow customers. The overall aim of these communities is to create brand loyalty among consumers. Along with creating loyalty these communities give members a sense of belonging or connection which is something that many people lack due to the demands of modern day life.

Harley Davidson as a Brand Community

In 1983 the brand Harley Davidson faced an uncertain future as the company was in jeopardy. Today this company is listed in the top fifty global brands and is worth $7.8 billion. The success of this company has been put down to their commitment to building a brand community.

After the companies near collapse in the early 80's management within Harley Davidson completely redesigned their business model around a brand community philosophy. Harley Davidson re-structured every area of the organisation including its culture and operating procuders, this was all in a bid to drive its new community strategy.

Reference:

http://www.fullcirc.com/community/communitywhatwhy.htm

http://www.journals.uchicago.edu/doi/abs/10.1086/319618

http://www.jstor.org/pss/3203368

http://hbr.harvardbusiness.org/2009/04/getting-brand-communities-right/ar/1

The Godfather of Modern Cookery

Marco Pierre White grew up in Leeds; he was the son of an Italian housewife and a Yorkshire chef. At the young age of 16, Marco Pierre White decided to train as a chef after leaving Allerton High School. Marco began his training at the Hotel St George in Harrogate, West Yorkshire. In 1981 at the age of 19 he moved to London where he began his training in classical cookery at

Le Gavroche under the instruction of Michel and Albert Roux. White worked with the brothers until he felt he had been sufficiently trained in classical cookery.
In January of 1986 at the age of 24 White became joint owner and Head Chef of Harvey’s restaurant, the first of his restaurants in London. While in this position he mentored many aspiring young chefs, including Heston Blumenthal and Gordon Ramsey. White received a Michelin Star one year after opening Harvey’s restaurant and a second Michelin Star in 1988. In 1995 he received a third Michelin Star, this saw his entry into the history books, as he was the first ever British chef to receive three Michelin Stars. After this staggering success White decided that he had reached the pinnacle of his career, he left the professional kitchen in 1999, and also renounced his Michelin Stars, he retired at the young age of 38.


“Once I realised the value of Michelin Stars it was really easy. The moment I accepted that I am being judged by people, who have less knowledge than me, it told me what it was truly worth.” (Marco Pierre White, 1999)


After his departure from the world of professional cookery White focused his attention on overseeing the management of his many successful restaurants. In 2000 White embarked on a entrepreneurial journey with his business, White Star Line Company. White now has his name attached to many famous eateries including, Belvedere, Criterion, L'Escargot, Mirabelle, Frankies Italian Bar and Grill, to mention but a few.


Along with being a world famous chef and restaurateur, White has become an established author and tv personality. He released his first autobiography in August 2006, it was titled White Slave. White also released a series of cook books, for which he received much acclaim. In September 2007 White replaced the loudmouth Gordon Ramsey as the head chef on the British cooking competition, Hell’s Kitchen.


Marco Pierre White has undoubtedly proven himself to be the God Father of Modern Cookery, his work ethic, determination and overall passion for his work has seen him reach astonishing heights, heights which have not been reached by a British Chef since. He is a true icon who displays all the attributes of seasoned professional in his field.


References :
http://www.askmen.com/celebs/men/entertainment/marco-pierre-white/index.html
http://www.guardian.co.uk/lifeandstyle/2006/aug/14/foodanddrink.biography
http://www.marcopierrewhite.org/

The Fastest Creature on Earth

About This Creature

The Thoroughbred horse is known and has proven itself to be the fastest creature on earth, it is a supremely athletic horse which displays all the attributes of a well bred animal. Thoroughbreds are tall leggy animals which come in a variety of colours, mainly solids. Some thoroughbreds will often have distinctive white markings on their bodies such as a blaze or white socks, a blaze is a white stripe down the horses face and white socks refer to white markings on their legs above their hooves. These horses usually have quite prominent withers (the tallest bone at the beginning of their neck), with an elegant head and beautifully arched neck. This breed usually stands between 15 and 16 hands high and weighs about 1,100 pounds; these animals are full of raw power due to their muscular quarters. Thoroughbreds are famous across the world because of their display of courage and spirit on the race track and over fences. These horses are warm blooded animals, which mean they are usually smaller and leaner than other breeds. Thoroughbreds are often crossed with draught horses in order to produce high quality sports horses that possess the speed of the thoroughbred and the great strength of the draught horse.

History
Unlike many horse breeds which have existed for years, the thoroughbred is a relatively new breed. Around three hundred years ago in Britain the most commonly used horse by the nobles was the heavy draught horse. These horses descended from the knights of England who would use these horses during battle. They were used primarily for their strength, they could carry a fully grown man wearing a heavy suit of armour effortlessly. However during the 17th century the nobles of England started gaining interest in horse racing and hunting, and in order to be successful in either pursuit light fast horses were required.

Where Did the Breed Come From?

The thoroughbred as we know it today is due to the influence of three Arabian Sires (Arabian Stallions). During the early part of the 17th century three Arabian Sires were imported into Britain, the Godolphin Arabian, Byerly Turk, and the Darley Arabian. These sires were bred to quality English mares resulting in the off springs Herod, Eclipse, and Matchem, these horses exhibited great speed and endurance and have had a huge influence over the thoroughbred breed as we know it today.

I can gladly say that I am the proud owner of one of these wonderful animals. I bought my horse, who I name my blog spot after, Triskele Valentine in Feburary of this year. She is a 15.3 hands high leggy mare, she is dark bay in colour and is just turning five years old. She is very energetic and a bit of a handful at times, however I wouldent change her for the world, she is a joy to own and work with.

Reference :

Dorling Kindersley, Horses, E Edwards

Miles Kelly Publishing, Horses, 1000 Facts

http://www.thoroughbred.com/

http://books.google.ie/books?id=TKkO8zbm9vQC&dq=thoroughbred+horse&printsec