Business

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An Interview With Chef Patrick O’Connell

Chef Patrick O’Connell started cooking 40 years ago in an old farmhouse with just a yard sale electric frying pan. Today he is the self-taught acclaimed chef and, of course, the proud bearer of two Michelin stars at The Inn at Little Washington in the foothills of the Blue Ridge Mountains. The confirmation of his two Michelin star renewal was announced by the French Embassy yesterday. We interrupted Chef mid-photoshoot (he was having afternoon tea with a dog) for a heart to heart on how he turned a defunct gas station into a luxurious Relais & Châteaux property and what those two illustrious Michelin stars mean to him....
KONICA MINOLTA DIGITAL CAMERA

5 Ways to Build Resilience

Resilience is not a trait you inherit from birth. It is something you can learn, even practice, every day. Resilience is a choice—in the face of adverse events—...
great team employees new hires

How to Hire Great Employees

Building a great team is nearly always the difference between the success or failure of a business. But it’s not easy to build a great team that shares your vis...
finance creative mortgage

THE MENACE OF CREATIVE FINANCING

Though not quite as contemptible as an obscene four-letter word, the term “creative financing” comes close. Those two words acquired a stigma over the decades. ...
social security trap

ESCAPING THE SOCIAL SECURITY TRAP

Social Security is heading into insolvency. The burden placed upon it by retiring baby boomers lends credence to the belief it will be unavailable for future ge...