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Brandon Teachout, 27, became executive chef at CRU Café in Newport after working as everything from laborer to banquet chef at Russell Morin Catering & Events. CRU Café owner R. Russell Morin Jr., gave Teachout that opportunity in late … more
Matt Varga, 33, a Clinton, Conn., native and executive chef at Gracie's in Providence, was originally hired in 2007 in the restaurant's pastry department. Other positions opened up and by 2010, he was promoted to his current post. … more
Leah C. Rosin-Pritchard has worked in various kitchens since the age of 19. But after a decade of learning different aspects of the trade from others, she decided to launch her own healthy baked-goods line called Leah's Recipe LLC. "I was … more
No matter what the Federal Reserve's Federal Open Market Committee does with its benchmark interest rate this week, or in the coming months, the challenge facing Fed Chair Janet Yellen is a complex one. The Fed is charged with keeping … more
1 Next to affordability, what is the most pressing need for today's public college and university students? The biggest challenge, especially for first-generation students, is navigating the system – deciding among the myriad program … more
Mission: BBBSOS provides mentors to the youth of Rhode Island who will motivate and empower them to make positive decisions, improve academic results, avoid risky behaviors and grow in a way that will positively impact our community. Year … more
To the Editor: There is a way to make downtown Providence more interesting to tourists. The four-mile section of the Blackstone Canal from the head of the Providence River to the Peter Pan bus terminal should be restored. It should … more
An elderly man, with a cane, looks angry when his advisor at Acme Investments says, "You wouldn't have been able to take it with you anyway, Mr. Belke." more
Many times I've been asked to describe my leadership style. My answer is always the same: I lead from my heart. Fellowship Health Resources serves those living with mental illness and addictions. Our organization includes 600-plus employees … more
Listening to staff and customers and satisfying their needs are what make being the owner and executive chef at Birch in Providence rewarding, Ben Sukle says. "To listen to no one is a surefire way to run a business into the ground," he … more
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