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February 1, 2010

Robert Martyna Shares a Commentary on the Entrepreneurial Spirit

Filed under: Professionals — Tags: , , , — Admin @ 5:22 am

Robert Martyna, CEO of Tradavo, declares that there are many reasons to go into business for yourself. In fact, there are almost as many entrepreneurial stories as there are entrepreneurs. It could be that you have climbed as far up the employment ladder as you can. Many people, says Robert Martyna, CEO of Tradavo, reached the top of the heap at their old job, looked around, and thought, “Is this all there is?” Robert Martyna says that an entrepreneur’s answer to this question is a resounding, “No!” Entrepreneurs have the pluck to go out and build a business with their own wits and connections, instead of merely sitting at a desk and working for a paycheck.

People get business ideas all the time. Robert Martyna knows that a business idea is not worth the paper it’s written on until it is backed up with good, solid market research. Since so many people are coming up with business ideas all the time, you need to find out if someone has already capitalized on yours. If so, you need a new one. Robert Martyna, CEO of Tradavo, will tell you that a great business idea doesn’t always turn into a profitable business. Do some market research. Find out if the customers will come before you spend the time and resources to build a business.

For Robert Martyna, it is essential to calculate the real price, in time and money, of a new venture. That means doing a lot of legwork, and not expecting a paycheck for that hard work. It is a trying process, even under the best circumstances. Do not go in alone. Use the support systems already built into your life. Embrace family support. Trying to do it without the support of family and other loved ones will cause needless stress, according to Robert Martyna, CEO of Tradavo.

Robert Martyna tells potential entrepreneurs that they are not likely to excel at every level of expertise necessary for launching a successful start up. That is natural. We are only human. Even Robert Martyna, who serves as the CEO of Tradavo, did not get there alone. A strong indicator of likely success in the future is the willingness to ask for help from colleagues today. Call upon the support of partners, consultants, and employees. Good luck!

Robert Martyna, CEO of Tradavo
http://tradavo.com

January 26, 2010

Chef Ben Vaughn Discusses the History of Pizza

Filed under: Home and Family — Tags: , , , , , — admin1 @ 6:06 am

Chef Ben Vaughn refers to pizza as the dish that conquered the world. While it is true there are many recipes that have made it all over the globe, pizza has a special place in the heart of food lovers. Pizza, notes Chef Ben Vaughn, is a simple and adaptable dish that is easily changed to suit the culture for which it is adopted. So, even though pizza is considered an Italian invention, you will notice, says Chef Ben Vaughn, that a modern Chicago pizza looks nothing like its traditional Italian counterpart. Except maybe that both are round. Here, Chef Ben Vaughn discusses a brief history of pizza.

In Italian, the word pizza is used for any type of baked or fried flat bread. Flat bread is a popular food in the Mediterranean. It is no coincidence, adds Chef Ben Vaughn, that the more Middle Eastern cultures of the Mediterranean developed a kind of flat bread that we call pita. Many cultures were using their own version of the easy to make flat bread as a staple of their diet. The flat bread would be used as a vehicle for all sorts of foods. But pizza as we know it, reports Chef Ben Vaughn, came from Naples. More precisely, continues Chef Ben Vaughn, pizza as we know it did not exist until tomatoes became widely cultivated and reached the Italian dinner table.

But the basic idea of pizza existed before the tomato, according to Chef Ben Vaughn. Starting as early as the year 1000, even before tomatoes, there are records of pizza in Italy. They were flat bread meals dressed with garlic and olive oil. Sometimes, adds Chef Ben Vaughn, the flat bread was dressed with cheese, anchovies, or other local fish. The Italians of that millennium called these pizza dishes laganae or picea. Chef Ben Vaughn reports that these flat bread meals were baked over an open fire. Sometimes they were folded over, to hold more filling, and thus the calzone, cousin to the pizza, was born.

So the next time you eat a pizza, suggests Chef Ben Vaughn, take a moment to consider just how long this masterpiece of the dinner table has been around. You’ll find that you are eating part of a long and distinguished history.

January 23, 2010

Jerrold D. Bass Educates Clients About Medium-Length Hair Cuts

Filed under: Professionals — Tags: , , , , , — Admin @ 7:50 am

It’s not too long nor is it too short. A medium length haircut is perfect for nearly everyone, whether the hair is straight and ultra-fine, or thick and quite curly. Jerrold D. Bass says that there is a medium hairstyle to suit your unique tastes and hair type. The popularity of medium-length hair has never waned, and remains extremely popular today. In fact, most hairstyles that you see can be considered medium-length styles.

Just think about a textured bob or layered haircuts. Most of these look their best at a medium length. Many of Jerrold D. Bass’ clients choose a medium length over other types of styles. The medium style is easier and quicker to style than long hair and it provides a lot more options for styling than short hair. Whether you wear it up or down, medium length hair offers a great deal of variety to the wearer.

Quick and Casual
Whether your hair is straight or curly, you can style it in just a minute to create a simple, casual updo. Just pull your hair up into a bun, French twist or ponytail, allowing a few sprigs to escape here and there, and presto! You’ve got a great look. Try a couple variations of the ponytail and add interest to your style by changing the amount of hair that you pull through your scrunchie.

Funky and textured
Many stylists like Jerrold D. Bass have perfected styles utilizing textured, creative cutting techniques. By using a combination of scissors and razor, Jerrold D. Bass can turn any client’s hair into a fashion statement complete with wispy layers and interesting movement.

Cute and curled
Jerrold D. Bass says that this hairstyle is very easy to do well if you have curly hair. If not, he suggests that you add interest to your style with hot rollers, tube rollers or a curling iron. Just roll your hair, spritz it a little, take it down, run your fingers through your hair, spray and go!

Captivating color
A medium-length cut is a great length to try funky, fresh color techniques. If you don’t like it, just cut it! From chunky highlights to ink-dipped tips, Jerrold D. Bass suggests that your hairstyle stand out from the rest with interesting color. Then, while others are stuck styling their hair the same old way, you can quickly change your medium hair to reflect your mood or the occasion.

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