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Cry from the Sea
CRY FROM THE SEA A FILM BY VIC SARIN THE STORY In the aftermath of World War One and the Irish Civil War, Seamus Óg Mac Grianna leads a solitary life, tending to a lighthouse on a picturesque island of Ireland’s coast, whose rocky, sea-battered shores mirror the turmoil inside him. Each morning, Seamus rows out to the spot where his son drowned a decade earlier and visits a graveyard next to the lighthouse. Each night he drinks alone in the pub. His only company is Maire, a spinster who sees to his every need and quietly longs for him. But Seamus is forced out of his routine of isolation when he fnds himself at war with the island’s new priest, who insists Seamus’s late wife should be buried in the consecrated ground of the church cemetery, rather than a private plot next to the lighthouse. As Seamus struggles against pressure from the villagers, he fnds an unexpected ally in Edith, a visiting American war widow whose husband died in the very wreck Seamus’s son was searching for when he drowned. Edith and Seamus bond over their shared grief, much to Maire’s displeasure. As this complicated new relationship gives rise to forgotten feelings and the priest’s eforts to reinter his wife push him to a breaking point, Seamus must leave behind the comfortable sadness of his life and face the risks that come with openness, hope and change. To let his love for the family he lost not lock him inside himself, but radiate outward. -
RTÉ Social Media Guidelines Contents
today, tomorrow, together a new RTÉ for the connected age RTÉ Social Media Guidelines Contents Introduction 2 • Reason for these Guidelines 2 • What Is Meant By Social Media? 2 • Classification of Accounts 2 • Breaches of Guidelines 3 • Obligations and Constraints 3 • Guidelines Updating Procedure 4 Section 1. Set-up and Management of Official RTÉ Branded Social Media Accounts 5 1.1 Editorial Purpose 5 1.2 Roles and Responsibilities 6 1.3 Moderation 7 1.4 RTÉ Branding 8 1.5 Social Media Account Creation 9 1.6 Engagement 9 1.7 Rights Issues and Clearance 11 1.8 Crisis Management 12 1.9 Exit Strategy 13 1.10 Newsletters 13 1.11 Advertising 13 1.12 Children and Young People 13 1.13 How to Deal with Abuse/Trolling 14 1.14 Product Endorsements 14 Section 2. Personal Social Media Accounts of RTÉ Staff and Contractors 15 2.1 What is meant by Hybrid Personal/Personal Account? 15 2.2 Hybrid Personal Accounts (Class 3) 15 2.3 Personal Accounts (Class 4) 15 2.4 Ownership of RTÉ content on personal accounts 15 Section 3. Using External Social Media Platforms 17 3.1 Information gathering and source material 17 Appendices 19 Appendix 1. Social Media Account and Strategy Clearance Form, Classifications 1 and 2 19 Appendix 2. Declaration Form re Class 1, 2 or 3 Account 24 Appendix 3. Social Media and Your Show 25 Appendix 4. RTÉ Branding on Facebook and Twitter 26 Social Media Guidelines Think before you TWEET* Think before you POST* Think before you UPDATE* *can you stand over what you publish? 1 Introduction All RTÉ staff and contributors should be aware of and should abide by the RTÉ Social Media Guidelines. -
Panel One Biographies
‘The future of media: experience, models, practice’ 6 May 2021 Panel One: The Irish Experience A discussion on the Irish experience in relation to broadcasting. Particular attention will be given to the independent broadcasting sector, local and national journalism and the media experience of minorities living in Ireland. 14:00 Welcome: Brian MacCraith MRIA, Chair, The Future of Media Commission 14:05 Chair’s introductions: Hugh Linehan, The Irish Times 14:10 Panellists’ introductory remarks: • Larry Bass, CEO ShinAwiL Productions • Rosemary Day, Mary Immaculate College, University of Limerick • Bashir Otukoya, Dublin City University • Jane Suiter, Dublin City University 14:35 Panel discussion and audience Q&A 15:00 Panel one ends Hugh Linehan is the is Arts and Culture Editor at the Irish Times where he also presents the weekly Inside Politics podcast. Larry Bass, CEO and Executive Producer: Founder of ShinAwiL the producers of: Dancing With The Stars, The Voice of Ireland, The Apprentice, Dragons’ Den, MasterChef Ireland, Popstars and Home of the Year. Also now TV Drama including MISS SCARLET & THE DUKE. Larry has also Chaired: Screen Producers Ireland (SPI), Cabinteely F.C., Screen Skills Ireland. He served on the Boards of the Broadcasting Authority of Ireland (BAI), Screen Ireland, Entertainment Masterclass and The International Quorum of Motion Picture Producers. He has also sat on juries for the International Emmys, Rose d’Or, BANFF and Real Screen Television Awards. Larry has guest lectured at DIT Dublin, IADT Dublin, MipTV and MIPCOM, SPAA Australia and Entertainment Masterclass. Rosemary Day is the Head of Department of Media and Communication Studies and at Mary Immaculate College, University of Limerick. -
Conrad Gallagher's New Irish Cooking : Recipes from Dublin's Peacock Alley
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1997 Conrad Gallagher's New Irish Cooking : Recipes from Dublin's Peacock Alley Conrad Gallagher Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Gallagher, Conrad, "Conrad Gallagher's New Irish Cooking : Recipes from Dublin's Peacock Alley" (1997). Cookery Books. 56. https://arrow.tudublin.ie/irckbooks/56 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Conrad Gallagher's New Irish Cooking Conrad Gallagher's New Irish Cooking Recipes from Dublin's Peacock Alley A. & A. Farmar © Conrad Gallagher 1997 Editing and additional text by Domini Kemp Colour photographs by Waiter Pfeiffer, except those on page 97 and the back cover which are by Brian Daly. Black and white photographs by Brian Daly. Cover design by Bluett Designed and typeset by A. & A. Farmar Index by Helen Litton Printed in Ireland by Betaprint ISBN 1899047 29 8 All rights reserved to the Publishers A. & A. Farmar Beech House 78 Ranelagh Village Dublin 6 Ireland [ 4 ] Acknowledgements Among the countless people whom I have met in my career, some have influenced me in purely professional ways -
Adult Trade January-June 2018
BLOOMSBURY January – June 2018 NEW TITLES January – June 2018 2 Original Fiction 12 Paperback Fiction 26 Crime, Thriller & Mystery 32 Paperback Crime, Thriller & Mystery 34 Original Non-Fiction 68 Food 78 Wellbeing 83 Popular Science 87 Nature Writing & Outdoors 92 Religion 93 Sport 99 Business 102 Maritime 104 Paperback Non-fiction 128 Bloomsbury Contact List & International Sales 131 Social Media Contacts 132 Index export information TPB Trade Paperback PAPERBACK B format paperback (dimensions 198 mm x 129 mm) Peach Emma Glass Introducing a visionary new literary voice – a novel as poetic as it is playful, as bold as it is strangely beautiful omething has happened to Peach. Blood runs down her legs Sand the scent of charred meat lingers on her flesh. It hurts to walk but she staggers home to parents that don’t seem to notice. They can’t keep their hands off each other and, besides, they have a new infant, sweet and wobbly as a jelly baby. Peach must patch herself up alone so she can go to college and see her boyfriend, Green. But sleeping is hard when she is haunted by the gaping memory of a mouth, and working is hard when burning sausage fat fills her nostrils, and eating is impossible when her stomach is swollen tight as a drum. In this dazzling debut, Emma Glass articulates the unspeakable with breathtaking clarity and verve. Intensely physical, with rhythmic, visceral prose, Peach marks the arrival of a ground- breaking new talent. 11 JANUARY 2018 HARDBACK • 9781408886694 • £12.99 ‘An immensely talented young writer . Her fearlessness renews EBOOK • 9781408886670 • £10.99 one’s faith in the power of literature’ ANZ PUB DATE 01 FEBRUARY 2018 George Saunders HARDBACK • AUS $24.99 • NZ $26.99 TERRITORY: WO ‘You'll be unable to put it down until the very last sentence’ TRANSLATION RIGHTS: BLOOMSBURY Kamila Shamsie ‘Peach is a work of genius. -
CCD Newsletter Autumn 2010
New Business Confirmed for The CCD ...to our Autumn newsletter and our In the spotlight... • The 17th Annual Symposium and AGM of the The CCD WELCOME special Launch edition. Irish Menopause Society WIN!a MEET OUR EXECUTIVE HEAD CHEF Lenny Fearon 13th November, 2010 Boardroom& Meeting I’m delighted to announce that, after an Halleluia Gospel Choir and, the highlight • Globe Forum incredible journey, we are now officially of the night, Westlife! Why did you become a Chef? in Europe. In fact, during the first 17-18 November, 2010 (1,000 international delegates) Lunch for 10 NEWS open. I always had a passion for food. Rugby international match in Croke in our Autumn The day was covered extensively by Irish From an early age, I began learning Park, I was responsible for feeding • Project Management Institute (PMI) Global Congress 2011 Competition On 7 September, we held our Official and International media and we were from my father who had a fond 5,000 corporate guests as well as 7 - 9 May, 2011 (1,500 international delegates) Opening, marked by a Civic Reception delighted with the overwhelmingly interest in nature and hunting to 4,500 match-goers. and Trade Launch. The Civic Event took positive and complimentary feedback we supply meat to local businesses. He • 8th International Conference on Auditorium Acoustics AUTUMN 2010 place at noon and included a plaque received from all our guests. taught me about respecting nature What kind of food will you create for 20 - 22 May, 2011 (200 international delegates) unveiling by Irish Prime Minister, An and the importance of seasonality delegates? Taoiseach, Mr. -
AUTUMN–WINTER 2018 the National Gallery Diary 2019 9780717181452 •
FIND YOUR VOICE For publicity enquiries, For trade sales enquires, For rights enquiries, please contact: please contact: please contact: Ellen Monnelly Paul Neilan Avril Cannon 01 500 9506/086 838 9611, 01 500 9529/086 254 0626, 01 500 9524/086 023 2276, [email protected] [email protected] [email protected] Avril Cannon Jamie O’Connell 01 500 9524/086 023 2276, 01 500 9554/086 251 8807, [email protected] [email protected] GILL BOOKS HUME AVENUE | PARK WEST | DUBLIN 12 | TEL (01) 500 9500 WWW.GILLBOOKS.IE | GILL BOOKS If you would like to receive this All prices, covers, dates and For the most up-to-date AUTUMN– WINTER 2018 catalogue electronically, or if you details are correct at time of information, please see our would like to be removed from press, though changes are likely website: www.gillbooks.ie. this mailing list, please email to occur. [email protected]. Printed in Ireland cover_autumn_2018.indd 1 31/07/2018 16:50 NEW BOOKS CALENDAR TITLE ISBN HB PB E AUTHOR JUNE AUTUMN–WINTER 2018 The National Gallery Diary 2019 9780717181452 • AUGUST BOOKS BROUGHT TO One Day at a Time Diary 2019 9780717181391 • Abby Wynne Vegan-ish 9780717180899 • • Holly White YOU BY: 15–Minute Parenting 9780717180912 • • Joanna Fortune Back on Track 9780717181568 • • David Gillick The President’s Cat 9780717175413 • Peter Donnelly Humanology 9780717180158 • • Professor Luke O’Neill NICKI HOWARD, Director SEPTEMBER People Like Me 9780717180189 • • Lynn Ruane EDITORIAL The Secret Life of Adults 9780717179565 • • Allison Keating DEIRDRE NOLAN, CONOR NAGLE, SARAH LIDDY, Commissioning Editors Ireland 1963 9780717180783 • • Kevin C. -
Great Chefs® of the World©
GREAT CHEFS® OF THE © WORLD Episode Appetizer Entrée Dessert Episode 101 Honduran Scallop Veal Chops with Sage Sauce Pithiviers On DVD Ceviche Stéphane Bois Pierre Castagne Douglas Rodriguez Le Patio Le Perroquet “World” # 1 Aquarela Village St. Jean St. Maarten El San Juan Hotel St.-Barthélemy Puerto Rico Episode 102 Curried Nuggets of Swordfish with Soy-Ginger Banana Napoleon with On DVD Lobster Beurre Blanc Chocolate Sabayon Norma Shirley Scott Williams Patrick Lassaque “World” # 1 Norma at the Wharfside Necker Island Resort The Ritz-Carlton Cancun Montego Bay, Jamaica Necker Island, BVI Mexico Episode 103 Seared Yellowfin Tuna Caribbean Stuffed Lobster Pineapple Surprise On DVD and Tuna Tartare on Ottmar Weber Rolston Hector Greens Wilted in Sage Ottmar’s at The Grand The St. James’s Club “World” # 1 Cream Pavilion Hotel Antigua Michael Madsen Grand Cayman Great House Villa Madeleine St. Croix Episode 104 Black Bean Cake and Lamb Chop with Mofongo and Turtle Bay’s Chocolate On DVD Butterflied Shrimp with Cilantro Pesto Banana Tart Chili Beurre Blanc Jeremie Cruz Andrew Comey “World” # 2 Janice Barber El Conquistador Resort Caneel Bay Resort The White House Inn Puerto Rico St. John St. Kitts Episode 105 Foie Gras au Poireaux Swordfish Piccata Chocolate-layered Lime On DVD with Truffle Vinaigrette David Kendrick Parfait with Raspberry Pierre Castagne Kendrick’s Coulis “World” # 2 Le Perroquet St. Croix Josef Teuschler St. Maarten Four Seasons Resort Nevis Episode 106 Garlic-crusted Crayfish Baked Fillet of Sea Bass with Chocolate Floating -
Food Safety Practices in European TV Cooking Shows Daniela Borda Miles R
British Food Journal Food safety practices in European TV cooking shows Daniela Borda Miles R. Thomas Solveig Langsrud Kathrin Rychli Kieran Jordan Joop van der Roest Anca Ioana Nicolau Article information: To cite this document: Daniela Borda Miles R. Thomas Solveig Langsrud Kathrin Rychli Kieran Jordan Joop van der Roest Anca Ioana Nicolau , (2014),"Food safety practices in European TV cooking shows", British Food Journal, Vol. 116 Iss 10 pp. 1652 - 1666 Permanent link to this document: http://dx.doi.org/10.1108/BFJ-12-2013-0367 Downloaded on: 30 January 2016, At: 10:58 (PT) References: this document contains references to 33 other documents. The fulltext of this document has been downloaded 630 times since 2014* Users who downloaded this article also downloaded: Wilma E. Waterlander, Marita van Kouwen, Ingrid H.M. Steenhuis, (2014),"Are diets healthier when they contain branded foods?", British Food Journal, Vol. 116 Iss 10 pp. 1522-1532 http://dx.doi.org/10.1108/ BFJ-08-2013-0226 Carmen Escanciano, María Leticia Santos-Vijande, (2014),"Implementation of ISO-22000 in Spain: obstacles and key benefits", British Food Journal, Vol. 116 Iss 10 pp. 1581-1599 http://dx.doi.org/10.1108/ BFJ-02-2013-0034 Nevin Sanlier, Ece Konaklioglu, (2012),"Food safety knowledge, attitude and food handling practices of students", British Food Journal, Vol. 114 Iss 4 pp. 469-480 http://dx.doi.org/10.1108/00070701211219504 Access to this document was granted through an Emerald subscription provided by All users group For Authors Downloaded by Chicago State University At 10:58 30 January 2016 (PT) If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. -
Competition and Consumer Protection Commission Annual Report 2017
Competition and Consumer Protection Commission Annual Report 2017 Annual Report 2017 i ii Competition and Consumer Protection Commission Contents Introduction 2 About Us 5 Strategic Priorities — Strategic Goal 1 6 — Strategic Goal 2 18 — Strategic Goal 3 26 — Strategic Goal 4 35 Corporate Information 44 Appendices 49 Introduction 2017 saw the CCPC make significant progress in achieving our strategic objectives, with Ireland’s first conviction for bid rigging, the first custodial sentence for selling a clocked car and we considerably strengthened our staff numbers. Last year also saw one of the most significant advancements in competition law in recent years, with the publication of the European Commission’s proposal to empower Member States’ competition authorities to be more effective enforcers (ECN+ Directive). This Directive is particularly important to Ireland as we are currently out of line with most European countries in our ability to detect competition law breaches. Having the ability to impose financial penalties would enable us to better deter, detect and investigate breaches of competition law. Over many years, we have advocated for the introduction of these penalties and we welcome the significant progress that has been made in this important area of competition law. Making an impact Although we are a relatively small agency, compared to our counterparts internationally, we are a young organisation with considerable energy and much ambition. Having both a competition and consumer protection remit allows us to assess market issues holistically and propose effective remedies. Following an initial investment in recruitment and training, we have successfully created the operational models required to guide our work and to realise the advantages of examining markets with a 360 degree perspective. -
Winter 2011 Edition
Winter 2011 / Issue 36 Launch of Module 1 Supporting Career inside National from a CFE Professional Needs for this issue Forum on perspective Development Adults in Guidance Across these New (2011 - 2012) Europe Times learning from experience General Director’s Note Behind the Scenes at the launch of the National Forum on Contents Guidance 3 5 Primary Post Primary Higher Education Play Therapy Action Module 1 Have Your APEL and Masterchef - A Proven Research – from a CFE Say Ireland Support Why Bother? Perspective 8 13 16 18 21 Adult Non Formal Euroguidance Career Needs Future Skills Career Management Skills Supporting for Adults in Needs and the Youthreach Model Professional these New Development Times across Europe 24 26 30 32 General Book Review Website Review ESRC Seminar on Just another Games and ReachOut.com Professional Academia day Activities for Identity Formation Exploring Feelings in Guidance with Children 35 37 40 42 Supplement Mobility for All Contact Details 1st Floor, 42/43 Prussia Street, Dublin 7 Tel: +353 1 869 0715/6 Fax: +353 1 882 3817 Email: [email protected] www.ncge.ie 2 NCGE NEWS Winter 2011 General Director’s Note Welcome to the Winter 2011 / Issue 36 of NCGE News Online. As guidance professionals, we support our students/clients to reflect on their learning – what they have learned, how they have learned, what plans they have for learning and what they will do with that learning, As guidance professionals we too engage in reflective practice; what have I learned from working with my student/client/group, how can I better help them the next time and what learning could I engage in to support my practice further. -
Re-Imagine + Elevate and Much Healthier Ingredients Than You Would Expect from a Bottled Sauce
“People get trapped in the concept of what Irish food is. They go to the pub and it’s the same things served. Modern Irish food is so much more than that.” Mix the passion for his home country with unquestionable put him on the phone with the right people and the rest skills in the kitchen and we have a recipe for changing is television history. We still won’t give you any spoilers, the way people think of Irish food and food in general. but Declan has become a clear fan favorite on the show with his motto “You can either Lead, Follow or F**K OFF!" This powerhouse has been with us in Alexandria for six years and most of us didn’t even know it. He worked as Coming off the show, Declan is working hard here in the executive chef in a local Alexandria Irish restaurant and DC-metro area, which he now considers home. assisted in the opening of a restaurant at the Wharf in Washington, DC before his appearance on Hell’s Kitchen. “I want to change the scene of Irish food In an approach that doesn’t come as a surprise when meeting Declan, he did not take a traditional avenue and I have some big supporters behind me.” to find his way on the popular competition show. “I got bored when filling out the application, so I made all the One of Delcan's most avid supporters is ChefWorks. answers ‘You have to ring me’ and eventually, they did.” Together they are brewing up something big so stay When he received the call from the selection team, they tuned to social media for those exciting announcements.