Jimei International

Working for the Jimei group was a life long expierience, in many ways it challanged me in ways no one could believe. Although there were many times I hated the treatment, becuase I'm an American and by nature we have a giving personalites and traits, hats off to Jack and Norman for opening my eyes to many differnt situations and circumstants.

Now annualy I had the pleaseure in judging beauty contests, (well someone has to do it) becuase of  my white face I was the choosen one. below is a blog.

Candidates to the Miss Fort Ilocandia 2006 proved the above statement true to media people who were present at its Pre–Pageant Night last weekend at the Fontana Leisure Parks in Clarkfield, Pampanga.

Some of the 22 young beautiful candidates admitted that this is their first time to join a beauty pageant. In all honesty, they also added that they are intimidated by the other girls in the competition who have been in and out of different national beauty pageants.

audia informed Manila Bulletin. Fontana Leisure Parks; and Tony Biggs, general manager of Fontana Leisure Parks and CEO of Jimei Hotels International.

This is the Grand Opening of the Jimei Convention Hall where Norman and Jack cut the ribbon with the first lady!

Lil ole me is top left!

Meeting Hong Kong Movie stars!

Jack Lam is now Dr, Jack lam

Legendary Toast with Koreans!

The Chinese Team!

Community Kitchen

Community Kitchen New Orleans

This Kitchen is being contructed in New Orleans, as a Community Kitchen that will produce 2 million meals a year. Such culinary delicacys such as Meal on Wheels, Summer feeding Program for kids and a cook chill system are only the tip of the Iceberg. Grand Opening May 2,011, will keep you posted, oh by the way! My staff will be inmates from New Orleans jail. Thats Job Security.

Morning TV

This morning I will be making a pan roasted chicken with onions and olives. I recipe from the local Chef Don Link. My show begins at 5am. 4 segments that last 3 minutes. I plan to rebuild my TV chef resume in hopes that one day the culinary Gods will discover me.

Wall

Filipinos protest Chinese influence | Marketplace From American ...

Filipinos protest Chinese influence | Marketplace From American ...

... Friday, March 7, 2008. Listen to the show. Filipinos protest Chinese influence. Many Filipinos have taken to the streets to protest ...

marketplace.publicradio.org/display/web/2008/03/07/meaw_pm_adv_philippines/ - 2008-03-07

Tour Guide Thailand

I just love Cohiba cigars, this photo is not in taken in America.

Golf Course Grand Opening Ceremony of Jimei & Apollon

Take a guess on what we are celebrating?

The Rooster Fung Shui

Bill Blakeman

Now this is a good freind, a freind from our child hood. I have many interesting storys about Bill that will come later, but on a beverage note: Bill can outlast them all when it coes to beer drinking. I have been witness to many drinking fests that Bill can host the goblett.

Melvin de la Cuesta

LAOAG  CITY  VICE  MAYOR  MURDERED 
LAOAG CITY, February 3, 2005 (STAR) By Teddy Molina  -  The vice mayor of this northern city, a harsh critic against illegal gambling, was killed in cold blood as he stepped out of a restaurant here before dawn yesterday.
Before the incident, Vice Mayor Jimmy Chua, 38, had received death threats through text messages to his cellular phone, which he just ignored.
Chua’s killing was the latest after last year’s wave of murders across Ilocos Norte. Police earlier declared the killings solved with the arrest of the alleged mastermind and his hired assassins last year.
Chua was waiting outside the Eagle Nest Restaurant in Barangay Barit for city councilor Melvin de la Cuesta, who was in the restroom, when he was attacked shortly after 3 a.m. He was shot once in the right temple.
Witnesses said the gunman was riding a motorcycle driven by another man. The two sped off toward Bacarra town.
Chua, along with other city officials led by Mayor Michael Fariñas, reportedly went to the restaurant for a late dinner at about midnight.
They had accompanied entertainers who performed Tuesday night in the kick-off to the city’s week-long fiesta celebration.
Superintendent Joel Pagdilao, city police chief, some councilors and the entertainers left at 1 a.m., while Chua and De la Cuesta opted to stay behind.
Ilocos Norte Gov. Ferdinand "Bongbong" Marcos Jr., who is in Honolulu, Hawaii for an official visit, condemned Chua’s murder and instructed acting Gov. Wendell Chua and Senior Superintendent Juan Luna, provincial police director, to apprehend his killers immediately, provincial spokesman Lito Gorospe said.
Without elaborating, police probers said they are looking into personal and political angles in the killing.
Chua had been an anti-jueteng crusader since he was first elected into public office as a councilor. A bachelor, he was a self-made millionaire, having made fortunes in the hardware, grocery and pubhouse businesses.
He apprehended jueteng bet collectors on sight and brought them to the police headquarters himself.
He won as vice mayor as an independent candidate in last year’s elections. Gorospe attributed this to his "immense popularity." — With Artemio Dumlao

Dorado Beach Puerto Rico

I had the pleasure of working here under Master Chef Gerrard Meserli, a former Chef for the Rockfellers. Sean Biggs was born in San Juan Puerto Rico at this time. During Christmas employees would come to my house around 3am it was called a "Paranda" which the person of importance had to open there home and feed and drink with as many who were there, thses parties could last until wee hours of 6am.

My First Job at Hugo't Light House

Now take a look in the far left corner of this picture. You will see a light house, this was the original Hugo's light house where I was the famed dishwaher for many years.

If you can see the roof of the restaurant, you will see that its a perfect place to jump off the roof while diners enjoyed there baked stuff lobster.

"Did I do that"

oh by the way, these were the days that streaking was in.

you jumped off the hugos roof with no clothes.

Oh my, is that part of the dinning expierience?

I love Cake

Tony & Imelda

No this picture is not from a Wax Musuem. This is one of many pictures with Imelda. "More to come"

Sepco 704 Oil Rig North Sea

While figuring out my honey moon plans with my first (at the time Suzy) My freind Bill was an engineer on one of the oil rigs in the vicious North Sea, near the artic circle.

Suzy and I decided that this could be teh honey moon of a life time visiting Europe and staying with Bill in Aberdeen Scotland. We had such a great time, even when Suzy wrecked the rent a car, while driving on the opisite side she avoided a country spring lamb and scraped the entire side of the car on a stone fence.

I still am figuring out what possessed me to wotk on an oil platform, I guess it was the adventure in me at the time. SOOOO I went down to the catering division who serviced the rig, and the 7ft cowboy hat wearing, sanke skin boot wearing manager told me to be at the airport on Monday and catch the plane to Norway. He would take care of the rest, (paper, immmegaration etc) more to come.

The Sultan of Brunei

While living in Kota Kinabalu Malaysia, as General Manager of Sutera harbour Resort, I had the pleasure of hosting the Sultan of Brunei & and 1st wife.

We had set up a badmitton match with the local Govenor of Sabah, funny the local audience only clapped when the Sultan scored.

What would have happened if they did'nt clap?

Souffle Potatoes

My first visit to New Orleans was after I graduated from the CIA, I took a brief job at world famour Arneauxs restaurant located in the French Quarter. I was mugged by two thieves, my culinary knives were stolen. I did however walk away know how to make

Souffle Potatoes.

During my first laning in New Olreans before Arneau's I did a brief stint at "La Savoie" in Metarie where I worked under the crazed master chef Gerard Thabuis. Thus the man was a master of his craft and went away with 2 results.

• How to open champagne with a french knife
• The recipe pineapple Au poivre (see below recipe)

Pineapple Au Poivre

Combining pineapple, peppercorns, and ice cream will probably sound as strange to you as it did to me when the late Chef Gerard Thabuis proposed it for my dessert. After a stint as chef at Brennan's, he opened his own restaurant, La Savoie, in Metairie. This was his signature dessert: slices of pineapple seared in butter, flamed in spirits, with a thickening, sweet sauce riddled with green peppercorns. Surprisingly, the dish it most resembled in flavor was bananas Foster, but it was a long way from that. I don't remember exactly how he cooked it, but I watched him do it. So, after playing around with it a few times I was able to come up with this close match with what I remember. Use the kind of green peppercorns packed in brine or vinegar--not the dried kind, which never soften up. (Many supermarkets put these on the shelf next to the capers, which they strongly resemble in appearance.)

• 1 fresh pineapple
• 6 Tbs. butter
• 3/4 cup light brown sugar, packed
• 4 oz. pineapple juice
• 2 Tbs. green peppercorns, packed in brine, drained
• 2 oz. dark rum (not 151 proof!)
• 1 quart vanilla ice cream

1. Peel and core out the pineapple. Slice the meat of the pineapple about three-quarters-inch thick. Collect all the juice that emerges and reserve. Optional: If you have a juice extractor, cut the core into chunks and run it through the machine to get all that juice.
2. In a large, heavy skillet over medium-high heat, heat half the butter until it bubbles. Add the pineapple slices in one layer, and brown them around the edges on each side. Remove and reserve, keeping all the juice.
3. When all the pineapple slices are browned, lower the heat to medium-low. Add the remaining butter, the brown sugar, the pineapple juice, plus all the additional pineapple juice you've collected. Bring to a light boil, stirring lightly to dissolve the sugar. Allow the sauce to thicken to about the consistency of cane syrup.
4. Return the pineapple slices to the pan (you can put them all in there now). Sprinkle the peppercorns over the pineapple and stir lightly to distribute
5. (Optional.) Measure the rum into a glass and pour into the pan. (Never pour spirits directly from the bottle into a hot pan.) Bring to a boil, and if you like and if your kitchen is safe for flames, touch a flame to the pan and flambee the pineapple. Let the flames die down and remove from the heat.
6. Serve the pineapple slices over the ice cream and top with a generous amount of sauce.
Serves six to eight.

The real kicker about Gerard is, he once sent me into the walk-in cooler to fetch dinner items, I opened the fridge door and to my shock and astonishment was an propped up real dead aligator ready to snap my head off. I had to change my under wear. Oh my.

Cohasset County Club

In the early 70's I was a regular caddie at Cohasset County Club, where I was the choice caddie of the late Armond Zildjian of the famed cymbal company. I learned many things from Armond, not only in golf but how to bartend on the course from a golf bag. Later in Caddie Shack the movie this was made famous, however been there done that.

During one of the caddie banquets, a bunch of us exited early from the scene only to place marshmellows resembeling golf balls on the scenic 18th hole.

As the early player were finishing there round, and approcahing 18th green, they were confused to see so many look a like golf balls that were melting marshmellows.

March 5th Mardi Gras parade Schedule

SATURDAY, March 5th

Krewe of Iris Uptown 11:00 a.m.Krewe of Tucks Uptown 10:00 a.m.Moved from 12:00pm to 10:00am due to weather Krewe of Endymion Mid-City 4:15 p.m.***postponed due to weather***RESCHEDULED FOR March 6, 2011follows the Krewe of Bacchus Krewe of Isis Metairie 6:30 p.m.***postponed due to weather***RESCHEDULED FOR March 6, 2011follows the Corps de Napoleon Krewe of NOMTOC Westbank 9:45 a.m.Moved from 10:45am to 9:45am due to weather Krewe of Bush Bush 9:00 a.m.Krewe of Salt Bayou Slidell 2:00 p.m.Krewe of Mardi Gras Houma 6:30 p.m.

Treasure Map

This the Treasure map of Yamashita:

Where is Yamashita's Treasure?

"Tonights Mardi Gras Parade Schedule"

FRIDAY, March 4th

Divine Protectors of Endangered Pleasures or DIVA ♫ French Quarter 1:30 p.m. Knights of Hermes Uptown 6:00 p.m.Le Krewe d'Etat Uptown 6:00 p.m.Krewe of Morpheus Uptown 7:00 p.m. Krewe of Centurions Metairie 7:00 p.m. Krewe of Selene Slidell 6:30 p.m.The Original Krewe of Orpheus Mandeville 7:00 p.m. Krewe of LyraMandeville follows Orpheus Krewe of AphroditeHouma 6:30 p.m.

"Tres Leche Cake"

Tres Leche Cake

"Mystic Krewe of Druids"

 Mardi Gras Parade tonight at 6:30

"Chinese Motorist with Supper"

Guanzhou China

Personal Adventures

Hi There, I just started this blog today from the Second Harvest Food bank in New Orleans. Over the next couple of months I will be blogging my advenutes that started 54 years ago until today where I find myself building a 8,000 sq ft community Kitchen that will be able to feed 2million meals a year. My work force will be inmates from New Orleans. More to come. get excited.....!