So of course I get busy in Call of Duty 4, Madden, 2k9, Live 09, and any other game that goes in my Xbox, but for being so good at many things in life, do I have to be rewarded with racist comments ...?!?!
Maybe I'm just the best ...?
Shout out to Lt Snowpuff for the great messages. You never know who's watching or recording ...
This post is specifically for my nephew Nikolas, Big Tim, and all other future entrepreneurs. During my normal reading at 6:03am, while on the john, I was reading through my new issue of Inc. Magazine and found this article about Barbara Lynch. What's interesting about this particular article is her story and how she did things her way and literally "rolled with the punches". People always say how they can't do this because they don't have that and so on and so forth, but sometimes you "gotta make things happen with what you have."
"Barbara Lynch would never bake a tough cookie, but she is one, for sure. Lynch, 44, bailed on high school and was a runner for local bookies before nestling under the wing of celebrity chef Todd English. A James Beard Award-winner, she has built Barbara Lynch Gruppo (formerly No. 9 Group) into a more than $10 million amalgam of six high-concept restaurants and food businesses. She expects revenue to double with three new ventures: a '50s-style cocktail bar, a re imagined lunch counter, and the hautest haute cuisine restaurant to touch down in Boston. "Not bad for a kid from the projects," says Lynch.
As told to Leigh Buchanan
I grew up in a housing project in South Boston. It was mostly blue-collar Irish: A lot of politicians and Mafia came out of my neighborhood. My father drove a taxi. He died of a heart attack the month before I was born, leaving my mother with seven kids. We never ended up on welfare, which was great.
My first paid cooking job was at age 13. Father Sullivan, from the church across the street, put out word that he needed someone to make dinner for the priests living in the rectory. Two years I cooked for them. Mostly sausage and onions.
I went to high school at the height of forced busing.The white kids from Southie got shipped seven miles to Roxbury, and the black kids got shipped to South Boston. It was a zoo. If you went to the bathroom wearing jewelry, you had to watch your back. I started my first business venture in high school, placing bets for some of my teachers with bookies in Southie. They would give me cash to bet on a horse race or a dog race or a football game. Usually I would say, "Hmm; that's not going to hit," and I wouldn't even call in the bet. I would keep the money. I liked clothes, so I would go shopping.
The one good thing about Madison Park High was the home economics program. The teacher was a master pastry chef from Cambridge. We would make éclairs and roasts for the faculty. The teacher saw something in me and arranged to have me in her class all four years instead of just one.
I never did homework. I was failing everything. Senior year, they said I would have to go to summer school. There was no way I was doing that, so I dropped out.
My mother waited tables at a private club called the St. Botolph Club, and I worked there after school. It was a different world: Rhodes scholars and doctors. I was afraid to talk. I used to watch the chef preparing meals for 10 parties at a time: Dover sole and grouse and sweetbreads under a bell. I told him, "I want to be a cook." He said, "You don't know what you want."
After quitting school, I worked at a food products warehouse. We would get in boxes of Durkee spices and StarKist tuna and send them out on 18-foot trailers all over the country. I was there six years. One day, a friend came to see me at work, and she said, "You have to get out of here." So we moved to Martha's Vineyard and got jobs in a restaurant there.
A guy who ran a dinner cruise was hiring an assistant to the chef. I applied, and he said, "Do you know how to cook?" I said, "Yeah, I'm a chef in Boston. I make great chowder." I lied through the entire interview. Afterward, I went to the library and looked up how you actually made this stuff. The next day, he hired me. Three days before the boat was supposed to sail, the chef quit. My boss asked if I could take over. I said, "Sure."
At a party in Boston, I met the sous-chef at Michaela's, a very hot restaurant. I started getting calls from this guy Todd English, who I had never heard of, asking me to come to Michaela's for an interview. I was two hours late, because I couldn't find the place. I finally got there, and this big, handsome chef comes out and says, "I didn't think you were going to show up." I said, "Well, what stupid person would put a f---ing restaurant here?" He was like, "Oh, I guess you're sassy." He hired me as chef for their café.
Todd English left to start Olives, and two years later, I followed him. I worked there eight years and then helped him open Figs, a pasta and pizza restaurant. After two and a half years, I took a job as executive chef at an Italian restaurant in the theater district. When I told Todd I was leaving, he was so mad he chased me around the restaurant.
I wanted my own place. But I never wrote anything down -- not even recipes -- so the business plan was a challenge. I raised $2 million from local investors who were fans of my cooking. At that point, I was back living in the projects, and I probably owed the IRS 70 grand. But I said I wasn't going to take a salary until I paid them all back. I did it in three years.
I opened No. 9 Park in 1998, and it was named one of the 25 best new restaurants in America by Bon Appétit. We have done better every year. Around 2002, I decided to open an oyster bar, with simple food and a great wine list. I signed the lease on a place and then noticed a storefront across the street was also empty. I thought, Why do construction on one restaurant when we could do two at the same time? I wanted a place where you can sit and have a meal but also buy meat to take home. I always loved butchering things.
The first few years at No. 9, I didn't know the business part. It was tough enough trying to run a kitchen and deal with staff and not get overwhelmed. I really didn't know what a P&L was. One of my sous-chefs had a business education, so she and I worked together to tighten things up, and I learned much more about business. The restaurants started to grow.
In 2004, I started a catering service called Niche Catour; in 2006, I opened a produce market called Plum; and last year, I opened Stir, which is a cookbook store and test kitchen where people come for cooking classes and companies do team-building exercises.
Two years ago, a partner in Berkeley Investments was having dinner at No. 9, and he asked if I would be interested in opening a restaurant in an old wool warehouse his company owned. They were putting in 96 condos and had 16,000 square feet of commercial space. They gave me such a great deal, I would have been crazy not to take it.
I thought, OK, what do we need in this city? We don't have a really good bar. So I opened a bar that sells cocktails and canapés. We don't have a Relais and Châteaux restaurant. So I'm bringing the next level of formal dining here. The last thing is a cool sort of counter. My mom used to take me to Woolworth's, and I would have a grilled cheese sandwich and a piece of pie. It will be like that: grab and go but sleek and stylish with my food.
To deal with tension and get in shape, I box in Southie. I work out hard: I'm training to be a fighter. I haven't sparred with anyone yet. But I'd love to.
I'm known nationally, and I will be better known when my cookbook comes out next year. I want to do more books and videos. I would love to be on Oprah. But I don't want to be that person selling my own line of branded cookware. I'm a chef, not a personality."
The Answer: He'd probably drive one of these. It's called the Galue Limousine S50. It's by the Japanese automaker Mitsuoka. The company pretty much does the same thing as Fisker does, by taking current car models and "remixes" them to their own design.
What they did here was take an Infiniti M35, gave it 315 horsepower and added a Rolls Royce grille, Cadillac style tail lights and other styling queues. The interior actually looks pretty nice.
The end price tag will cost you about $100,000, but along with that, you are almost gauranteed that nobody will be pulling up next to you in the same car.
While searching through iTunes for a certain song that I've been looking for I stumbled across Pete Philly and Perquisite and this song "Believer". Some of their music reminds me of Madlib, with the jazz and hip hop style of production. Anyways, clean out your ears and download the album below. Enjoy
"Pete Philly & Perquisite are a hip hop duo, originating from the Netherlands. Pieter Monzon "Pete Philly" (born 1980 in Aruba) is an MC and Pieter Perquin "Perquisite" (born 1982 in Amsterdam) plays cello, produces and writes all the music. Their music is best described as hip hop, combined with jazz, broken beats and soul. They usually perform with help from DJ PCM (Misha van der Winkel), Remco Keijzer on saxophone and flute and Kasper Kalf on double-bass. On some occasions Pete's girlfriend Senna Gourdou comes out on stage and sings "Mellow" with them."
Budden back on his Salutation ish. As I'm uploading this mixtape and posting this blog, I'm listening to the mixtape, therefore I can't really tell you much, except tracks 1-3 are bangers so far. Enjoy!
1. (00:01:18) Joe Budden - Intro 2. (00:03:47) Joe Budden - On My Grind 3. (00:02:32) Joe Budden - Overkill (Feat. Heartbreak) 4. (00:03:10) Joe Budden - Check Me Out 5. (00:03:17) Joe Budden - Sidetracked 6. (00:06:31) Joe Budden - Slaughterhouse (Feat. Joell Ortiz, Nino Bless, Crooked I & Royce Da 5'9") 7. (00:04:04) Joe Budden - Under The Sun 8. (00:03:39) Joe Budden - The Soul 9. (00:03:26) Joe Budden - Anything Goes 10. (00:03:15) Joe Budden - Go To Hell 11. (00:03:50) Joe Budden - Just To Be Different 12. (00:03:10) Joe Budden - Touch & Go
I started cracking up when I saw this commercial. But I like how the stars, Alex Rodriguez, Michael Phelps, Tony Hawk and Kobe Bryant in the video look like regular everyday people. Great marketing strategy, I may buy this game.
Finally, Mos is giving us something new. Scheduled to be released in February of 09, "The Ecstatic" will be on my list of albums to pick up. Below you can find the single, "Life in Marvelous Times", as well as a track listing for the new album.
Mos Def will also be on the road starting Oct. 31 in Prague with the European installment of the Rock the Bells tour, alongside Nas, De La Soul, EPMD and the Pharcyde, among others.
Checkout Mos in the new film "Cadillac Records," due December 5th as playing as Chuck Berry.
Track Listing for The Ecstatic * "Auditorium" featuring Slick Rick (Produced by Madlib) * "Super Magic" (Produced by Oh No) * "Twilight Speedball" (Produced by Chad Hugo & Mos Def) * "Priority" (Produced by Preservation) * "Pretty Dancer" (Produced by Mr. Porter, co-produced by Hemmy) * "History" featuring Talib Kweli (Produced by J Dilla) * "Cherry Tree" featuring Q-Tip (Produced by Minnesota) * "The Glow" (Produced by R-Thentic) * "Life in Marvelous Times" (Produced by Mr. Flash) * "I Forgot to Be Your Lover" * "The Ecstatic" * "Pistola"
The rest of the cyphers this year were decent and I am extremely surprised with Ace Hood and Julez Santana. I expected Fab to kill it and Jadakiss to spit his usual. Let's hope Jada's album is on point. Enjoy!
"Tree Trippers" Making the right call on a crucial career move calls for Vince and the guys to search for clarity and guidance in the arid expanse of Joshua Tree National Park. Meanwhile, Lloyd assists Ari in his time of need.
I run www.MikeyMcFly.com one of the premier up and coming blogs on the net. Not only do I have what the rest have (notice the SARCASM here people) but I offer a bit of personality to maintain a bit of individuality. I've interviewed artists, musicians, producers, DJs, and store owners but that is only the beginning.
I'm doing this because:
Music is taking a serious loss these days due to a lack of originality. I like to promote artist that are comfortable in "the skin their in". Doing all this allows me to play a small part in the music business which I can use to branch out into other fields of entertainment.
My near future goals are:
Launch my music career, launch my media company and go down in history as one of the freshest....ever
My ideal job:
I would like to run my own media company AND record label. One preceding the other of course (I'm not Jigga yet but I'm on my way)
You are reading about me because:
I work hard to get what I deserve and I would go toe to toe with Kimbo Slice if it meant turning my dreams into reality.
I get my inspiration from:
Life, without it we can't exist. Also, I get a bit of inspiration from Video Games and Movies as well.
I enjoy collecting:
Bookbags and School Supplies (Backpack emcee with a need for pads and pens)
I hate it when people:
I hate it when people front on each other without probable cause.
My favorite sneaker:
Ice Creams and Nike Air Assaults (This month anyway...)
The past and future are irrelevant, its all about living for today
The idea of a "celebrity" having a sneaker to me was a bit scary due to the large commercialization of that shoe and the hype that follows. You have the S. Carters and the G-Units, and even the 310 Motors by Nas. But then their are the Kanye's also know as the Air Yeezys. In my opinion these sneakers are actually decent and I would purchase them Here are the newest color ways that surfaced the web. Stay tuned for more color updates, release dates, and any other info.
Okay, So 1st Mercedes blessed us with the CLS 500, then Aston Martin released pics of the upcoming Rapide. BMW has the CS, and Porsche has even announced future production of the Panamera. Since these 4-door Coupes have been getting excellent reviews from consumers and enthusiasts alike; its only right for Lamborghini to join in on the new coupe-like sedan market. Enter the "Estoque." After several "teaser photos" were released, the long awaited unveiling of the vehicle was at Paris' 2008 Auto Show.
The pictures, provided by AutoSpies.com, aren't super-clear, but it gives a great view of the car and interior components. Performance stats have yet to be been confirmed, but some say the 560 hp V-10 engine that is currently in the Lamborghini LP-560 will power this beast. Looking at the interior, I don't believe they are making this vehicle for the track, but for the luxury feel which Lamborghini isn't known for doing.
All of my car enthusiast can clearly tell that tail lights and grille of the Reventon were incorporated into the design, along with other signature lines that are used in the current models. The dashboard has a large screen which I believe acts with the cameras on the side view mirrors.
Prices and release dates have yet to be discussed.