Looking to Spark Your Inner Genius? You have to be in the right place for lightning to strike when it comes to inspiration. While you can’t control nature, you can control putting yourself in the right spot to let those creative juices flow. For those of you who are not physicists, the CERN, or the European Organization for Nuclear Research, near Geneva, Switzerland might be a bit out of your league. Other places though like a park, bookstore or car ride just might work instead. Adventure seekers looking to spread their wings might want to pick up a copy of Eric Weiner’s The Geography of Genius for some good ideas for different places to go. With all this talk about regionalism, get this: great regions create great innovations. And, hey, while you’re visiting your spot, why not try the local food? According to Adam Smith, founder of the late 18th century Oyster Club in Edinburgh, Scotland and the science of geology, you can never have enough of it —especially if it’s oysters!
About Ron Kitchens
This author has yet to write their bio.Meanwhile lets just say that we are proud Ron Kitchens contributed a whooping 123 entries.
Entries by Ron Kitchens
Leaders are readers. Yes, President Harry S. Truman reminded us of that important fact when he said, “Not all readers are leaders, but all leaders are readers.” Great leaders continually update their skills by exposing their hearts and minds to the works and thoughts of others. This is the perfect time to do it: There is simply no better time to catch up on your reading than on an evening or weekend during the winter months in Southwest Michigan. Grab a blanket and a place by the fire ’cuz the team at 269 MAGAZINE invites you to enjoy these books for your own development. Let this be the year in which you say “Yes” to reading!
Where did you move from?
Winston-Salem, North Carolina. I was Director of The Diggs Gallery of Winston-Salem State University. Before that I was a corporate banker for five years, managing the northern Virginia and Washington D.C. territory for Wachovia.
What attracted you to Kalamazoo?
From my background and experience, I understand the impact the arts have on a person’s life. The arts enrich your experience and nurture our humanity. From a social service perspective, I wanted to use the arts as a way of adding something positive and beautiful and fulfilling and thought-provoking to people’s lives. I wanted to be able to do that in a way that made it accessible for everybody. The Kalamazoo Institute of Arts (KIA) is such a place that really engages people from all sectors of the community.
What does your role as Director for Culinary Education entail at Kalamazoo Valley Community College?
I’m responsible for developing the curriculum for a big idea, like a culinary school in Kalamazoo, become reality. There has been a lot of amazing groundwork and foundation building not only for the building, but for the coursework over the past six years. Besides designing the curriculum, I get to teach a few classes, like Food Industry Career Planning.
For me, it’s kind of like turning back the clock 11 years ago when I was given the opportunity by Greenleaf Hospitality to be a part of something new, Zazios Restaurant. In both cases, they gave me the “hardware” and assigned me to build the “software.” Right now at Kalamazoo Valley Community college, the “hardware” is working, the “software” is developed and now I have to make sure it does what it is supposed to together.
Appetizer, serves 6–8
3 tablespoons extra virgin olive oil
¼ pound fresh morel mushrooms, washed well, trimmed
½ pound asparagus, sliced diagonally into 1-½ inch slivers
6 large eggs, local/organic
6 tablespoons water
¼ cup parmigiano-reggiano, grated to taste
Sea salt or coarse Kosher salt
Pre-heat oven to 400 degrees F.
Heat large oven-safe (non-stick) sauté pan over medium heat. Add olive oil and morels and sauté until fully cooked. Add the asparagus and sauté until it becomes tender, 4 to 5 minutes, seasoning lightly with salt.
Remove from heat.
Meanwhile, lightly beat the eggs in a bowl with the water, seasoning with salt. Add grated parmigiano, stirring to combine. Add the egg mixture into the sauté pan. Cook the eggs, gently stirring until eggs begin to set around the edges and bottom.
Place pan in oven and bake the frittata until eggs are cooked through and frittata is browned on top, about 4 to 6 minutes.
To serve, slide frittata onto serving plate, and cut into small wedges. Frittata may be served hot, warm, or cool at room temperature. Serve with an additional drizzle of olive oil or a grating of parmigiano cheese.
Today’s organizations are in the unique position of having employees who span four generations. Each with its own perspectives, qualities, and traits. Each shaped by the historical and cultural events of their generation.
Joy. That feeling of great pleasure and happiness resulting from success, good fortune, or a sense of well-being. What does it look like? A child with ice cream cone. A college graduate waving a diploma. A smiley face with tears melting out of the corners of its eyes.
What image comes to mind when you think of wealth management? Charles Dickens’ character Ebenezer Scrooge? Or, maybe it’s Mr. Potter in the 1946 film It’s A Wonderful Life? Well, if you imagine stuffy old bankers in three-piece suits, then your vision is as outdated as those notorious villains.
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