News Topic - Switzerland
Articles 1 - 10 of most recent articles
Amputee runner wins right to try for Olympic spot
LAUSANNE, Switzerland (AP) -- Double-amputee sprinter Oscar Pistorius won his appeal Friday and can compete for a place in the Beijing Olympics....
AP – 5 hours, 45 minutes ago ¦ comment?
found in Sports
LAUSANNE, Switzerland (AP) -- Double-amputee sprinter Oscar Pistorius won his appeal Friday and can compete for a place in the Beijing Olympics....
AP – 5 hours, 45 minutes ago ¦ comment?
found in Sports
What A Feat!
LAUSANNE, Switzerland -- Double-amputee sprinter Oscar Pistorius won his appeal Friday and can compete for a place in the Beijing Olympics.The Court of Arbitration for Sport ruled that the 21-year-old South African is eligible to race against...
New York Post – 8 hours, 31 minutes ago ¦ comment?
found in Local: New York: New York
LAUSANNE, Switzerland -- Double-amputee sprinter Oscar Pistorius won his appeal Friday and can compete for a place in the Beijing Olympics.The Court of Arbitration for Sport ruled that the 21-year-old South African is eligible to race against...
New York Post – 8 hours, 31 minutes ago ¦ comment?
found in Local: New York: New York
There's more than cooking
It's hard to miss all those kids in kitchen whites.Johnson & Wales University may call itself "America's Career University," but it's the emphasis on culinary that draws attention.Still, there are 458 other students who want you to know they're there. They're students in the business school -- a major component of the university -- and they feel a little ignored."I feel red-headed and abandoned," jokes Roland Sparks, chair of the Charlotte campus's College of Business."Our culinary school is probably one of the best in the world. We have recruiters from all over the world who come to get our students. If (the business college) had a reputation like that, we'd be the greatest business school in the world."But there's plenty to shout about in the business school, Sparks says. Starting last year, they eliminated associate's degrees for business programs and started concentrating more on academics, to prepare students for graduate school.The business college offers bachelor's degrees in specialty programs -- management accounting and fashion merchandising/retail marketing -- and general programs in management and marketing.Another aspect of the business training focuses on entrepreneurs. That can overlap with the culinary programs, too. A student who wants to open a restaurant, for instance, can take business classes in things like how to raise capital.Sparks finds that the creative side is the fun part of his school. Some students have opened businesses before they even graduate. One accounting student already has a thriving business growing herbs he sells to restaurants.On the culinary and hospitality management sides, the university puts an emphasis on professional behavior, with a strict dress code and penalties for things like skipping class or showing up late. The business school follows that standard, too.This is Sparks' fourth university, and he says he notices how that emphasis on work ethic permeates the campus."It's just the professionalism. You can walk up to a student and they'll talk to you. They're well-spoken."Where are they now?Since 2004, the Observer has written about students in the culinary and baking programs at Johnson & Wales University. We checked in with several: Andrew Wright, 22In 2004, we wrote about Andrew and his relationship with the woman who taught him to cook, his adopted "grandmother" Jennie Leath.WHAT HE DIDWhile working on his bachelor's degree in food service management, he worked for several years in the kitchens at Sonoma Modern American.Last summer, he branched into wine, taking a sommelier's course in a study-abroad program that took him to Germany, Switzerland, France and Austria.WHAT HE'S DOINGAfter graduating early in February, Wright set his sights on one of the best restaurants in the country, The French Laundry in Napa Valley, owned by chef Thomas Keller.He went to California on vacation, and got invited for a "stage" -- a kitchen tryout -- where he worked 22 hours over two days. He also took a cooking test, where he was given eggs, duck breast and two lobster tails. He made a mushroom hash with a sunny-side-up egg, avocado carpaccio with a poached egg, Peking duck breast and butter-poached lobster with a fava bean and pea puree.Early this month, he accepted a job as a commis, or prep cook. He'll work from 5:30 a.m. until 3 or 4 p.m. six days a week, getting things ready for more than 40 chefs who run the kitchen."I learned a lot in two days. But it's hard to do that kind of intensity. It's great food, but only a select few can do that kind of food. I'm going in to learn techniques, so when I do open my own place, I know the proper way to do things."His adopted grandmother, Jennie Leath, is delighted, he says. While he was waiting for the call, she told him, " `You know, everything you've ever wanted, you've gotten, because you've worked hard. Why should this be any different?' The next day, they called. So she was right."Cynthia Yazdani, 48WHAT SHE DIDOwner of the restaurant Pastarrific with her husband, Mehrdad, Yazdani commuted every week from Kokomo, Ind., to get her associate's degree in culinary arts.WHAT SHE'S DOINGYazdani is still in Kokomo at Pastarrific, where they've expanded and added banquet service. She also uses her knowledge of how chefs approach teaching to work with local high school culinary students.She's still keeping up with her education. She's going to the French Culinary Institute in New York soon for a two-day course in sous vide, an advanced poaching technique.She doesn't regret her rigorous schedule of flying between cities every week while she operated the restaurant. "I had a ball. I was a floppy disk in Charlotte, just soaking it all up."She still has a Charlotte salt shaker and a collection of Charlotte coffee cups."I sprinkle Charlotte on my salad and if I want Charlotte next to me, I have a cup of hot chocolate."Cherie Nunley, 26When the campus first opened, the Observer followed Nunley through her first semester as a baking and pastry student.WHAT SHE DIDShe got her associate's degree in baking in November 2004. And she became Cherie Nunley Dimmick after marrying firefighter Fields Dimmick.WHAT SHE'S DOINGShe's a manager at PetSmart in Concord, the mother of a daughter, Lucy, and she's expecting a second child in November.The hours involved in professional baking didn't work for her as a working mother, she says."I still do cakes and stuff on the side," she said. "But my final semester, I got a part-time job at PetSmart to do something different. They offered me a management position, and I've been there ever since."She misses baking, she says, but she keeps her hand in, helping in her mother's catering business in Virginia and making wedding and birthday cakes for friends. And she's looking forward to October, when she'll make Lucy's first birthday cake."I'm excited about that. I'm already thinking what I'm going to do for her."
Charlotte.com – 14 hours, 24 minutes ago ¦ comment?
found in Local: North Carolina: Charlotte
It's hard to miss all those kids in kitchen whites.Johnson & Wales University may call itself "America's Career University," but it's the emphasis on culinary that draws attention.Still, there are 458 other students who want you to know they're there. They're students in the business school -- a major component of the university -- and they feel a little ignored."I feel red-headed and abandoned," jokes Roland Sparks, chair of the Charlotte campus's College of Business."Our culinary school is probably one of the best in the world. We have recruiters from all over the world who come to get our students. If (the business college) had a reputation like that, we'd be the greatest business school in the world."But there's plenty to shout about in the business school, Sparks says. Starting last year, they eliminated associate's degrees for business programs and started concentrating more on academics, to prepare students for graduate school.The business college offers bachelor's degrees in specialty programs -- management accounting and fashion merchandising/retail marketing -- and general programs in management and marketing.Another aspect of the business training focuses on entrepreneurs. That can overlap with the culinary programs, too. A student who wants to open a restaurant, for instance, can take business classes in things like how to raise capital.Sparks finds that the creative side is the fun part of his school. Some students have opened businesses before they even graduate. One accounting student already has a thriving business growing herbs he sells to restaurants.On the culinary and hospitality management sides, the university puts an emphasis on professional behavior, with a strict dress code and penalties for things like skipping class or showing up late. The business school follows that standard, too.This is Sparks' fourth university, and he says he notices how that emphasis on work ethic permeates the campus."It's just the professionalism. You can walk up to a student and they'll talk to you. They're well-spoken."Where are they now?Since 2004, the Observer has written about students in the culinary and baking programs at Johnson & Wales University. We checked in with several: Andrew Wright, 22In 2004, we wrote about Andrew and his relationship with the woman who taught him to cook, his adopted "grandmother" Jennie Leath.WHAT HE DIDWhile working on his bachelor's degree in food service management, he worked for several years in the kitchens at Sonoma Modern American.Last summer, he branched into wine, taking a sommelier's course in a study-abroad program that took him to Germany, Switzerland, France and Austria.WHAT HE'S DOINGAfter graduating early in February, Wright set his sights on one of the best restaurants in the country, The French Laundry in Napa Valley, owned by chef Thomas Keller.He went to California on vacation, and got invited for a "stage" -- a kitchen tryout -- where he worked 22 hours over two days. He also took a cooking test, where he was given eggs, duck breast and two lobster tails. He made a mushroom hash with a sunny-side-up egg, avocado carpaccio with a poached egg, Peking duck breast and butter-poached lobster with a fava bean and pea puree.Early this month, he accepted a job as a commis, or prep cook. He'll work from 5:30 a.m. until 3 or 4 p.m. six days a week, getting things ready for more than 40 chefs who run the kitchen."I learned a lot in two days. But it's hard to do that kind of intensity. It's great food, but only a select few can do that kind of food. I'm going in to learn techniques, so when I do open my own place, I know the proper way to do things."His adopted grandmother, Jennie Leath, is delighted, he says. While he was waiting for the call, she told him, " `You know, everything you've ever wanted, you've gotten, because you've worked hard. Why should this be any different?' The next day, they called. So she was right."Cynthia Yazdani, 48WHAT SHE DIDOwner of the restaurant Pastarrific with her husband, Mehrdad, Yazdani commuted every week from Kokomo, Ind., to get her associate's degree in culinary arts.WHAT SHE'S DOINGYazdani is still in Kokomo at Pastarrific, where they've expanded and added banquet service. She also uses her knowledge of how chefs approach teaching to work with local high school culinary students.She's still keeping up with her education. She's going to the French Culinary Institute in New York soon for a two-day course in sous vide, an advanced poaching technique.She doesn't regret her rigorous schedule of flying between cities every week while she operated the restaurant. "I had a ball. I was a floppy disk in Charlotte, just soaking it all up."She still has a Charlotte salt shaker and a collection of Charlotte coffee cups."I sprinkle Charlotte on my salad and if I want Charlotte next to me, I have a cup of hot chocolate."Cherie Nunley, 26When the campus first opened, the Observer followed Nunley through her first semester as a baking and pastry student.WHAT SHE DIDShe got her associate's degree in baking in November 2004. And she became Cherie Nunley Dimmick after marrying firefighter Fields Dimmick.WHAT SHE'S DOINGShe's a manager at PetSmart in Concord, the mother of a daughter, Lucy, and she's expecting a second child in November.The hours involved in professional baking didn't work for her as a working mother, she says."I still do cakes and stuff on the side," she said. "But my final semester, I got a part-time job at PetSmart to do something different. They offered me a management position, and I've been there ever since."She misses baking, she says, but she keeps her hand in, helping in her mother's catering business in Virginia and making wedding and birthday cakes for friends. And she's looking forward to October, when she'll make Lucy's first birthday cake."I'm excited about that. I'm already thinking what I'm going to do for her."
Charlotte.com – 14 hours, 24 minutes ago ¦ comment?
found in Local: North Carolina: Charlotte
Sharapova survives Schnyder challenge to reach Roma tennis semisAFP - Russia's Maria Sharapova advanced to the semi-finals of the WTA Rome International on Friday after staving off a stiff challenge from veteran Patty Schnyder of Switzerland, 6-7 (3/7), 7-5, 6-2.
Yahoo! – 18 hours, 47 minutes ago ¦ comment?
found in Sports
Soccer tourists rejoice, Austria, Switzerland host Euro 2008 games
VIENNA, Austria - Overheard recently from a tourist in one of Vienna's grand cafes: "Waiter, I'll try a slice of your soccer tort."
Canoe.ca – 23 hours, 49 minutes ago ¦ comment?
found in Entertainment: Travel
VIENNA, Austria - Overheard recently from a tourist in one of Vienna's grand cafes: "Waiter, I'll try a slice of your soccer tort."
Canoe.ca – 23 hours, 49 minutes ago ¦ comment?
found in Entertainment: Travel
Swiss town takes golf to the streets
FRIBOURG, Switzerland, May 16 (UPI) -- The Swiss town of Fribourg decided to create an urban golf course to allow locals and tourists enjoy a unique experience, tourist officials say.
United Press International – May 16, 2008 4:58 PM [GMT] ¦ comment?
found in Offbeat
FRIBOURG, Switzerland, May 16 (UPI) -- The Swiss town of Fribourg decided to create an urban golf course to allow locals and tourists enjoy a unique experience, tourist officials say.
United Press International – May 16, 2008 4:58 PM [GMT] ¦ comment?
found in Offbeat
Amputee sprinter eligible for Olympics
LAUSANNE, Switzerland, May 16 (UPI) -- Oscar Pistorius, the 21-year-old South African sprinter who runs on prostethic limbs, was declared eligible Friday for the 2008 Beijing Summer Olympics.
United Press International – May 16, 2008 4:22 PM [GMT] ¦ comment?
found in Sports
LAUSANNE, Switzerland, May 16 (UPI) -- Oscar Pistorius, the 21-year-old South African sprinter who runs on prostethic limbs, was declared eligible Friday for the 2008 Beijing Summer Olympics.
United Press International – May 16, 2008 4:22 PM [GMT] ¦ comment?
found in Sports
Amputee sprinter awaits Olympic fate
LAUSANNE, Switzerland — Amputee sprinter Oscar Pistorius will learn today whether he can race against able-bodied runners at the Beijing Olympics.The Court of Arbitration for Sport said Thursday it will issue the ruling on Pistorius, who runs on prosthet...
The Register-Guard – May 16, 2008 3:58 PM [GMT] ¦ comment?
found in Local: Oregon: Eugene
LAUSANNE, Switzerland — Amputee sprinter Oscar Pistorius will learn today whether he can race against able-bodied runners at the Beijing Olympics.The Court of Arbitration for Sport said Thursday it will issue the ruling on Pistorius, who runs on prosthet...
The Register-Guard – May 16, 2008 3:58 PM [GMT] ¦ comment?
found in Local: Oregon: Eugene
Biodiversity on Earth is declining
GLAND, Switzerland, May 16 (UPI) -- The WWF, also known as the World Wildlife Fund, says more than a quarter of the Earth's wildlife has been lost during the last 35 years.
United Press International – May 16, 2008 2:59 PM [GMT] ¦ comment?
found in Technology: Science
GLAND, Switzerland, May 16 (UPI) -- The WWF, also known as the World Wildlife Fund, says more than a quarter of the Earth's wildlife has been lost during the last 35 years.
United Press International – May 16, 2008 2:59 PM [GMT] ¦ comment?
found in Technology: Science
Amputee Runner Wins Right To Olympics Tryout
LAUSANNE, Switzerland - Double-amputee sprinter Oscar Pistorius won his appeal Friday and can compete for a place in the Beijing Olympics. The Court of Arbitration for Sport ruled that the 21-year-old South African is eligible to race against...
New York Post – May 16, 2008 2:35 PM [GMT] ¦ comment?
found in Sports
LAUSANNE, Switzerland - Double-amputee sprinter Oscar Pistorius won his appeal Friday and can compete for a place in the Beijing Olympics. The Court of Arbitration for Sport ruled that the 21-year-old South African is eligible to race against...
New York Post – May 16, 2008 2:35 PM [GMT] ¦ comment?
found in Sports