Portfolio Fusion Magazine (March 2011) by Portfolio Fusion Magazine

PORTFOLIO FUSION CULINARY ARTISTS & PHOTOGRAPHER ISSUE | MARCH 2011

PROFESSIONAL PHOTOGRAPHER

MARK ROBERT HALPER’S SUNLIGHT AND WATER +WINEMAKERS OF SANTA BARBARA

INSIDE: EXCLUSIVE INTERVIEWS BY

RUTH OMANYA

YOUNG ENTREPRENEUR

JIM RATOS CHICAGO BEARS HEAD COACH

LAKEVIEW GRILLE - YORKVILLE, IL

LOVIE SMITH & WIFE, MARYANNE

CULINARY ARTIST AND CELEBRITY CHEF

TO SERVE AS HONORARY CHAIRS AT THE 7TH ANNUAL CARE TO CURE

GIANFRANCO CHIARINI

AMERICAN DIABETES ASSOCIATION

MARCH 6TH, 2011 SOLDIER FIELD UNITED CLUB

EUROPE, MIDDLE EAST, & AFRICA’S CORPORATE EXCECUTIVE CHEF

RUTH OMANYA ENTREPRENEUR | MODEL | ASPIRING ACTRESS WWW.FACEBOOK.COM/PAGES/RUTHOMANYA IMAGE BY CHARLES TAITT

EDITORâ&#x20AC;&#x2122;S LETTER Dear Loyal Readers, Join me in celebrating photographer Mark Robert Halper, Celebrity Chef Gianfranco Chiarini, Chicago Head Coach Lovie Smith and his wife Maryanne giving back at the Care to Cure for the American Diabetes Association and young entrepreneur Jimmy Ratos of Lakeview Grille. Portfolio Fusion Magazine is proud to celebrate these individuals on the culinary issue this March. As the year progresses, we hope the spirit of celebrating others is extended to you too so that you appreciate and celebrate those who are gifted around you!

Ruth Omanya 2

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CONTENTS PUBLISHER IDEAL PERSPECTIVE INTERNATIONAL, INC. FOUNDER & EDITOR-IN-CHIEF RUTH OMANYA

EDITOR AT LARGE COREY O’DONNELL CONTACTS ADVERTISERS: advertise@portfoliofusionmagazine.com READERS : feedback@portfoliofusionmagazine.com WRITERS: write@portfoliofusionmagazine.com SUBSCRIPTION: subscribe@portfoliofusionmagazine.com

MARK ROBERT HALPER

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LOVIE & MARYANNE SMITH

CONTRIBUTE: submit@portfoliofusionmagazine.com GENERAL INQUIRIES: info@portfoliofusionmagazine.com

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CHEF GIANFRANCO CHIARINI

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LAKEVIEW GRILLE

CONTRIBUTORS & IMAGE CREDITS PHOTOGRAPHER MARK ROBERT HALPER | CHICAGO BEARS HEAD COACH, LOVIE SMITH & WIFE MARYANNE| CELEBRITY CHEF, GIANFRANCO CHIARINI | YOUNG ENTREPRENEUR, JIM RATOS OF LAKEVIEW GRILLE|

ON THE FRONT COVER

MARK ROBERT HALPER Image by Jennifer Hunt

ON THE BACK COVER PORTFOLIO FUSION MAGAZINE Copyright: ©2010 Portfolio Fusion Magazine and its respective copyright holders. All Rights Reserved. Reproduction, distribution, reposts and modification prohibited unless express written permission is granted by Portfolio Fusion Magazine and its respective copyright holders.

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CELEBRATING WINEMAKERS OF

SANTA BARBARA Mr. Halper graduated from the University of Southern California with a double major in Political Science and International Relations in 1987.

MARK ROBERT HALPER SUNLIGHT AND WATER

ark Robert Halper is best known for his dynamic, personality-driven portraits. A highly regarded commercial photographer for over two decades, Mr. Halper has photographed a broad range of high profile personalities, celebrities, and captains of industry including clients that include AT&T, Paramount Pictures, Samsung, and Electronic Arts, as well as national magazines and advertising agencies. Born in San Francisco, California and raised in Los Angeles, Halper’s love of photography began very early on. By the age of eight he began taking his first photographs on a Mickey Mouse camera. Throughout his formative years his attention directed itself toward filmmaking, where he began to build the skills he would later manifest in his photography. 4

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Mark Robert Halper’s formal commitment to photography began with training at both the UCLA Extension in Los Angeles, California and the Santa Fe Workshops in New Mexico. His would later teach at both of these institutions, as well as several others. Mr. Halper sits on the advisory board at the Art Institute of California in Los Angeles. Over the past several years, Mr. Halper has directed his talents to the world of fine art photography. “The visual style I often choose to work in is influenced by the optics of early cameras; the softness, lens flare, and distortions are all compelling to me.

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MARK ROBERT HALPER CELEBRATING THE WINEMAKERS OF SANTA BARBARA I believe that the grace of a photograph lies in the imperfections that are unique to the medium,” Halper explains. In founding Halper Fine Art in 2008, he wanted to create individual and family portraits that reached a level of craftsmanship and artistry appropriate to the clientele with established art collections. Working exclusively in black and white, the portraits Mr. Halper creates for Halper Fine Art are an expression of the same creative vision that informs his larger photographic pallet, including his published portraiture and fine art work. Mark Robert Halper and his wife Jen-

“Sunlight and Water” is a series of 110 black and white portraits of Santa Barbara County winemakers. It was published under the full title, “Sunlight and Water: Celebrating the Winemakers of Santa Barbara County” in August of 2010. At the same time, a six month exhibition of the work opened in the intimate town of Los Olivos. Mr. Halper’s unique concept for the exhibition was called a “Meandering Gallery.” Rather than displaying his work at a single venue, the work was distributed among ten neighboring businesses, including eight wine tasting rooms, the “Los Olivos Cafe”, and the “Fess Parker Wine Country Inn”. The book

nifer Hunt of Sony Image Works married in 2007, and have together worked to redefine the concept of consumer portrait photography. 6

SUNLIGHT AND WATER

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and exhibition received extensive coverage in the press, including cover and feature articles in “Santa Barbara Magazine”, the “Santa Barbara NewsPress”, “805 Living”, the “Santa Barbara Independent”, and “Broughton Quarterly”. Of the vintners, Halper states, “I feel a strong affinity with these people. We think of winemakers in glamorous terms, but the work is farming. There is a quiet passion that allows them to nurse the grapes over time into what we know as wine, but the process is really a very messy and earthy business. I think, or hope, that I've captured a layer of truth in all of them.” Halper continues about the way in which his many subjects and clients respond to his process, "When

I’m setting up, people often don’t understand what I’m doing or what I see. When they view the finished imagery, it is as if they’ve never before seen themselves, or whatever my subject may be in that way before. Then they smile. They see something that can only be communicated visually. They see what I see; I’ve influenced the way they look at the world.” Mr. Halper and his wife reside in Los Angeles, California. They have received notable praise for their efforts to help the victims of the Sayre Fires in Sylmar and have raised funds for a great number of charities including City of Hope, The American Cancer Society, the Tiger Woods Foundation, and Camp Ronald McDonald. They now consider the Santa Ynez Valley their second home.

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INTERVIEW BY RUTH OMANYA RUTH: How long have you been a professional photographer? MARK: I’ve been working professionally and earning a living creating imagery since 1989 - that’s better than two decades. RUTH: Who or what inspired you? MARK: I think there are a lot of photographers who are photographers because they love photographs; I’m in another group. For me, it’s about the fact that I really enjoy being a photographer - which is a completely different thing. I enjoy the unknowns, the challenges, and the rewards of creating something unique and beautiful. In terms of other photographers, I love Irving Penn (who doesn’t?), Keith Carter, and Frank Ockenfels 3. In terms of style, I tend to reach back to earlier eras - my most current work is inspired by what we now consider the visual limitations and failings of old technology and optics. RUTH: In three words, describe yourself. MARK: Smart, Creative, Entrepreneurial RUTH: In three words, describe your photography. MARK: Timeless, Sophisticated, Simple RUTH: What drives you? MARK: I’ve got one go-round on the planet, at least as far as I know, and I want to achieve something great during that time. I want to do the very best work I can, and I’d like to do something that outlasts me. I’m not really very good at relaxing - for me it’s all about reaching for greater heights, and being rewarded for my abilities and contributions. RUTH: How is life as photographer in California? MARK: Life as a photographer anywhere 8

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lucky to have been able to re-invent myself and my business over the last few years and to have ended 2010 very successfully. RUTH: What is your greatest fear? MARK: Failure. Not on a small scale - I fail all the time at ideas and endeavors, but for every few failures there is a success that greatly outweighs the risks that didn’t work out. I’m talking about failure in the grand scheme of things; not being able to keep up and maintain a strong business that allows me to create imagery and have a level of professional and creative security. Ironically, it’s only by building a strong foundation that the kinds of risks we’ve taken over the past several years have been possible to take. I don’t want to have to do something else. RUTH: What has been your biggest success or achievement in the recent years? MARK: That’s easy. Creatively, my Sunlight and Water portrait series is the best work I’ve ever done, and I’m very proud of the book and the exhibition. Professionally, we built up a consumer-based portrait business from zero, and did it in a year and half. 2010 was a very good year, and it took us just 18 months or so to build to that level. I didn’t do that on my own; both my wife, Jennifer Halper, and our studio manager, Michelle Rosch, were indispensable in what was accomplished. RUTH: How did those successes or achievements change your life? MARK: For two years, we defined success as “staying in the black”, and now we’re back in a position where we can really look toward the future with substantive goals. The change in business structure also opened the time to not only create the Sunlight and Water imagery, but to launch the six month exhibition and to participate in better than twenty events over that period of time. My work, on the consumer side, is valued in a way that rarely exists in publication (where the shelf life of most images is measured in weeks or months), and on the fine art side the work is helping to define this period of time in Santa Barbara wine country history. I’m proud of both of those accomplishments. CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

RUTH: Are there any obstacles, struggles, or challenges you have faced in your career as a fine art photographer? MARK: I took a different path than most fine art photographers choose. I looked at the traditional fine art landscape, which is highly political, and decided to bypass it altogether. What I wanted to do was create an exhibition that would be seen by a far larger and more diverse section of the public that attends most art galleries, and found the wall space myself rather than leaving that responsibility and decisions to others. In doing so, we were able to do something that I don’t think has ever been accomplished - we mounted a single show that virtually transformed a town into a single art gallery. The exhibition spans the walls of ten different businesses in the quaint center of Los Olivos, including the Los Olivos Cafe, The Fess Parker Wine Country Inn, and eight different tasting rooms. We also did our own PR, and generated far more broad-based press than I could have ever expected had I taken a conventional route. RUTH: What inspired your book, “Sunlight & Water”? MARK: It started out as a vacation and a creative stretch - one week spent tasting wine with my wife, and creating portraits of winemakers. The reaction to the first set of images was just amazingly positive, and on the second trip it became apparent that there was enough material to do a book. Once that was clear, “not” doing it just didn’t feel like an option to me. 10

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RUTH: What advice can you give aspiring photographers? MARK: This may sound callous, and it probably is, but most photographers should keep photography as a hobby and make a living in some other way - at least if they feel that they have any choice in the matter or that anything else could make them happy. For those who don’t see any other option, outstanding skill, both in photography and in business, are absolutely essential. To be a good photographer, one needs to be frequently and consistently creating imagery that challenges you and stretches your abilities. Business requires study and practical experience, if you can get it. There has never, by a long shot, been a harder time to do this. At one time simply being competent was enough, but today so many people can create imagery that is “good enough” by using technology, that to make a living one needs to have a much higher level of competence and talent than ever before to actually make a living in the field. I can’t stress enough how much real work is involved. This is not a field for the faint of heart, or those who aren’t willing to put in far more than one would working for somebody else.

MARK ROBERT HALPER

CELEBRATES

WINEMAKERS OF SANTA BARBARA WWW.STUDIOMARK.COM

RUTH: With your extensive experience in photography, where do you see yourself in 3-5 years from now as far as growth as a professional photographer? MARK: I see another personal project/book being completed, and I see continuing to build our consumer-based portrait business in conjunction with the vision of our fine art business. We’re looking to become increasingly exclusive and to build respect in the general community. RUTH: Other than Sunlight & Water, what other projects are you currently working on? MARK: We did our closing event on February 13; after that I’ll look at what’s next. I have a few ideas, but nothing I’m ready to talk about yet. I prefer to make announcements about what I’ve done, rather than what I plan to do. RUTH: Where can fans connect with you? MARK: studiomark.com

CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

MARK ROBERT HALPER

CELEBRATES

WINEMAKERS OF SANTA BARBARA WWW.STUDIOMARK.COM

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 WWW.IDEALCOLLEGEPLACEMENTS.NET FOR INTERNATIONAL STUDENTS

CHICAGO BEARS HEAD COACH

LOVIE SMITH & WIFE, MARYANNE TO SERVE AS HONORARY CHAIRS AT THE 7TH ANNUAL CARE TO CURE

AMERICAN DIABETES ASSOCIATION

MARCH 6TH, 2011 SOLDIER FIELD UNITED CLUB

CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

CARE TO CURE DIABETES, HOSTED BY CHICAGO HEAD

COACH LOVIE SMITH AND WIFE MARYANNE Join the American Diabetes Association (ADA) for its 7th Annual Care to Cure: A Sunday Brunch on March 6, 2011 at 11:00 am at the Soldier Field United Club. Chicago Bears Head Coach Lovie Smith & wife MaryAnne will serve as event honorary chairs while CBS Sports Director Ryan Baker serves as Master of Ceremonies. Care to Cure is an annual fundraiser that benefits ADA research, programs, and advocacy with a special opportunity for guests to support ADA summer camp for children with diabetes. “The ADA is the only organization in Northern Illinois that provides support to children with diabetes and their families through our unique camping program and our other youth initiatives,” says Northern IL/Northern IN ADA Executive Director, Jeanette Flom.

“This event is a great opportunity to send a child with diabetes to camp, and raise funds that will go toward finding a cure.” During the afternoon, guests will enjoy a seated brunch, music, a silent auction, and an opportunity to fund camp scholarships. For the first time, VIP guests will also have the opportunity to attend the VIP Reception with a Behind the Scenes tour of Soldier Field, including locker room, onfield access, and box suite. Auction highlights include a three (3) night stay at Ariau Amazon Towers in Manaus, Brazil; VIP Wine Tour & Tasting at Chateau Chantel in Traverse City, Michigan; four (4) front row tickets to a Chicago White Sox game; four (4) lawn tickets to any Live Nation concert. If you would like to support this

event by purchasing a ticket, or for more information please call Kristen Young at 312-346-1805 ext. 6572. Please visit the ADA website at www.diabetes.org.

The American Diabetes Association is leading the fight against the deadly consequences of diabetes and fighting for those affected by diabetes. The Association funds research to prevent, cure, and manage diabetes; delivers services to hundreds of communities; provides objective and credible information; and gives voice to those denied their rights because of diabetes. Founded in 1940, our mission is to prevent and cure diabetes and to improve the lives of all people affected by diabetes. For more information please call the American Diabetes Association at 1-800-DIABETES (1-800342-2383) or visit www.diabetes.org. Information from both these sources is available in English and Spanish.

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RUTH: How long have you been involved with the American Diabetes Association to support their cause? LOVIE: I became involved shortly after becoming the 13th Head Coach of the Chicago Bears in 2004.

LOVIE: It's difficult when you see so many young people suffering with the issues diabetes brings into their lives. It also is difficult to see older people, like my mother, not live a full life because of what diabetes did to their bodies.

RUTH: What inspired you to get involved?

RUTH: What advice can you give to children and families out there who have Diabetes?

LOVIE: My mother's decades-long struggle with Type II Diabetes.

LOVIE: We are all working as hard as we can to help find the cure. In the mean time, do all you can to help your health with exercise and proper diet.

RUTH: In three words, what comes to your mind when you think â&#x20AC;&#x153;American Diabetes Associationâ&#x20AC;?? LOVIE: Can't do it in three! I think of the purpose to me: Find the cure and help the quality of life for those living with diabetes. RUTH: Do you find that the cause has changed or improved lives? If so, how? LOVIE: The cause has always been to find a cure. Until then, work to make life better for people living with diabetes. RUTH: What has been your biggest success or achievement in the recent years pertaining to the American Diabetes Association cause?

RUTH: Please accept my sincere condolences to the recent passing of your mother. If your mom was here today, what would she think or say about what you are doing with American Diabetes Association to help children with diabetes? LOVIE: My mother was a good woman. She wanted all of her children to help other people. We all have helped to raise awareness of diabetes. RUTH: Where can the public connect with you to support you in this cause now and on an ongoing basis? LOVIE: MaryAnne and I will be at the March event. Anyone can pick up the phone, like I did, and offer to help.

LOVIE: The ability to raise awareness and funds for the goal. RUTH: Are there any obstacles, struggles, or challenges you have faced in your journey with this cause?

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CHICAGO CELEBRATED CHEFS A BRILLIANT WAY

TO GIVE BACK! ____________ RESTAURANTS DONATE EVERY TIME YOU DINE! 18

n March 6th, 2011, Chicago Celebrated Chefs representatives (from left) Ria, Jenny , and Eleni attended the Care to Cure diabetes event to share what we call a brilliant way to give back. Upon free sign-up with Chicago Celebrated Chefs, members who sign up to participate receive a free celebrated chefâ&#x20AC;&#x2122;s cookbook along with a pocket guide that includes a list of Chicagoland restaurants that donate 5% of your bill every time you dine at one of them. No additional cost to you! For more information including full details on restaurant listings and how this program works, visit www.celebratedchefs.com

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 WWW.IDEALCOLLEGEPLACEMENTS.NET FOR INTERNATIONAL STUDENTS

CULINARY ARTIST AND CELEBRITY CHEF

GIANFRANCO CHIARINI EUROPE, MIDDLE EAST, & AFRICA’S CORPORATE EXCECUTIVE CHEF

CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

xecutive and Corporate Celebrity Chef Gianfranco Chiarini has been involved with Multi-Continental Cuisine, culinary, and scientific research for new gastronomic trends, molecular analysis, classic Michelin cuisine, food analysis, and design and development of exciting new culinary concepts. He networks closely with worldwide consultancy chefs. From Italian and Colombian origins he grew up between Italy, Venezuela, and the U.S., and later decided to join the Instituto de Alta Gastronomia de Caracas in the early 90s, from where he graduated as an International Chef. Later he returned to the United States and graduated with a master‟s degree from the Pittsburgh Culinary Institute. In Paris, France, he attended the Cordon Bleu, earning his Master Culinary Chef‟s degree. And in Italy he earned the honorable membership of Executive Chefs of La Gran Academia della Cucina Italiana. He has worked under great chefs around Europe and trained to Michelin standards in Italy and France. He has also been directly involved in the management, menu designing, prototype, and product development, as well as the opening of luxury Hotels, Culinary Centers, and many restaurants in the U.S.A., Venezuela, the Caribbean, Ireland, Germany, Austria, Italy, Holland, France, Spain, Czech Republic, Kuwait, Oman, Bahrain, Lebanon, Qatar, Dubai, Jordan, Egypt, South Africa, Indonesia, Ethiopia, and Turkey. He is also a celebrity TV Chef in the Middle East for the regional and multi-national broadcasting Alrai TV. His cooking shows were featured all over the Middle East, Gulf countries, and North African Arabic-speaking countries. He was selected as best chef in the Persian Gulf in 2005 and 2006 by the acclaimed "Chaine des Rotisseurs" for their gala dinners. Chef Gianfranco Chiarini has also served as Executive chef, Culinary consultant, and Specialty Chef for multi -national hotel chains such as: InterContinental Hotel Group, Sheraton, Hilton, Shangri-La, and boutique deluxe hotels around the world.

CULINARY ARTIST AND CELEBRITY CHEF

GIANFRANCO CHIARINI

Chef Chiarini has served personalities such as: His Highness Sheikh Jaber Al-Ahmad Al-Jaber AlSabah, AMIR of Kuwait (*1926+2006), U.S President Jimmy Carter and his wife, The Presidents of the African Union, Princess Amira alTaweel and her husband the Saudi prince Al-Waleed bin Talal. Sheikh Hamad bin Khalifa Al-Thani Emir from Qatar, Turkish President Abdullah Gül, Vice President of Iraq Adil Abdul-Mahdi, and many more.

Chef Chiarini made a major career change in 2009 by moving away from Michelin restaurants and Luxury hotel operations into the massive food manufacturing industry. He was offered an impossible to refuse job opportunity with a giant international starch manufacturer for the food ingredients industry. In this new position he serves this multinational company as their Europe, Africa, and Middle East Corporate Executive Chef and Culinary Development Leader, creating new culinary concepts by utilizing his vast culinary expertise on six continents, for manufacturing companies around the world. (For confidentiality agreement reasons such companies cannot and must not be named here).

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In fact, he is publishing the first cookbook of a unique trilogy entitled: The New Renaissance of Italian Fusion Cuisine 1.0, a unique compilation of great masterpieces, created with care by the chef, gathering influences and a fusion of cultures from around the world, having as a base Italian Cuisine. The book is a perfect balance, as are his dishes, of history, techniques, colors, flavors, sensations, and textures; blending Classic Italian Michelin cuisine with modern fusions, old basic techniques with modern cutting edge tools and equipment. All this results from his journeys and culinary adventures in every continent.

Chef Gianfranco Chiarini speaks 7 languages, and despite his responsibilities as a Corporate Chef, he still remains linked to the glamorous world of haute cuisine.

The book has been reviewed with highest rates by: Rasegna Culinaria Magazine (Milano, Italy), Culinary Trends (UK), and Living in Style Magazine (UK). Chiarini was featured as Star chef in the jet set magazine 8 (ThamÄ niya), from Saudi Arabia. This magazine is the exclusive property of Princess Amira al-Taweel and the Saudi prince AlWaleed bin Talal.

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The chef was featured last January 2011 as starred chef for his activities in the Middle East and his book. Recently Visitvineyards.com the food+wine+travel authority of Australia has rated chef Gianfrancoâ&#x20AC;&#x;s book at the top 12 best culinary books of that continent, sharing the first place with NOMA restaurant (Best restaurant of the world, by San Pellegrino).

INTERVIEW BY RUTH OMANYA

PG. 28-32

CULINARY ARTIST AND CELEBRITY CHEF

GIANFRANCO CHIARINI CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

that any contemporary culinary culture is 100% pure and untouched. We all are the result of fusions.”

THE PURPOSE OF THE BOOK The purpose of this book is initially to offer a tribute to the ebb and flow of culinary influences between Italy and the rest of the world. An additional purpose is to present the new classics of Italian cuisine, as Chef Gianfranco has noticed how Italian food has enjoyed a great deal of popularity throughout the years, but recently has stagnated.

ABOUT THE BOOK

he book is divided into 11 different parts; the five main ones contain recipes, where Chef Gianfranco fuses Italian culinary creativity with the beauty of foreign lands. Some of the countries whose culinary traditions are fused into this book are: Japan, England, France, Poland, Korea, Venezuela, Colombia, Puerto Rico, Kuwait, Lebanon, South Africa, Ghana, and Spain, to name just a few. Why fuse something so untouchable as Italian cuisine with that of other cultures?

Chef Gianfranco says in his own words, “In my culinary journeys through six continents I noticed the similarities in family values, passion for things, and the everyday shared situations in and out of the kitchen and at mealtimes, between these other lands and my native Italy. I later realized that most basic elements like eggs, flour, tomatoes, herbs, meats, fish, and more are just the same staples as for the basic Italian cuisine. These facts drove me to understand that Italian culinary heritage is indeed the result of 3000 years of cultural exchange and fusions in eating habits due to invasions of Italy and those made from the Roman Empire to the rest of the world. Therefore it is impossible to believe

Other countries like Belgium, Holland, England, and Spain, the last one with the Molecular trend, all have undergone a quest for renovation and innovation, while Italy and France, the two culinary colossi of Europe, have been sitting on their glorious past without reinventing their cuisine.

“

I feel like a pioneer in a new quest

for the renaissance of Italian cuisine,” says Chef Gianfranco. “There are great chefs in Italy still striving to break out of the box and to bring new trends into our cuisine, but they have chosen to stay in Italy. I left and travelled the world to gather and understand the differences and similarities. It is time for a radical change,

”

says the Chef. Therefore the other main purpose of this book is to awaken and move the new generations of chefs to understand that „status quo‟ and „comfort zone‟ are often detrimental to the art, the mind, and the soul.

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THE TARGET The target of this culinary masterpiece is very eclectic. The book initially targets chefs of all levels, as it is a wake-up call for culinary fusion between cultures, to make bigger and better world cuisine. It also will be appealing to hobby chefs and foodies, due to the beauty and fantasy of these recipes to be enjoyed at family gatherings. These enthusiasts will take pride in executing top restaurant and Michelin-level cuisine right at home. 26

Another important group is food engineers and food technicians, due to some of the cutting-edge techniques, ingredients, and applications executed in this book in combination with real cooking.

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Yet another group could be photographers and food stylists, due to the quality of the pictures and the absolute non-use of special effects and artificial materials, only fresh food being used in the making of these recipes.

Each book will be personally autographed and dedicated by the hand of the chef, and delicately wrapped in onion paper and finally wax sealed with the sun symbol of the Renaissance of Italy, as a mark of distinction, when purchased directly through him. When the book is purchased through Blurb, it will be of the same great quality, but the autograph from the chef will not be there, nor the special packaging. But you can follow the chef's pages linked below and connect to him. You can follow the chef and catch him in his book signature and culinary shows around the world, where he will be delighted to sign your book in person.

And last but not least, cookbook collectors and historians, who will be fascinated by the food archeology presented in this book. It considers the influences and transformations from the Roman Empire to modern times. They will also enjoy the uniqueness of the volume and the charm of the chef‟s personal touch. It is a deluxe limited edition and the first part of a trilogy. The first book called “The Emerald Book” will be officially launched in 2011, (although it is for sale right away, due to the demand for the holidays and seasons of the up coming December).

The second book (“The Pearl Book”) to be launched in 2012, and finally the third book (“The Ruby Book”) to be launched in 2013. All will be collectibles that at the end of the three years will proudly display “La tricolore” flag of Italy on the collector‟s shelf. All part of a trilogy entitled: “The Culinary Jewels of the New Renaissance of Italy.” NOTE: Only 2000 copies of every color will be printed worldwide. These are special deluxe editions, and the chef cares passionately about quality and not quantity. Therefore remember every copy is a true jewel.

Don't forget to visit the Chef‟s web page at http:// www.executivechefgianfranco chiarini.com/ And if you want to become a fan of his culinary facebook page, click on: http://tinyurl.com/brc9vz

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INTERVIEW BY RUTH OMANYA and honest products.

RUTH: In three words, describe yourself. GIANFRANCO: Self-motivated, humble, and passionate.

RUTH: In three words, describe your culinary art. GIANFRANCO: Passionate, futuristically creative, but yet classic.

RUTH: What drives you? GIANFRANCO: My love for life and my profession, but mostly my commitment and respect to my followers and supporters who expect from my creativity and leadership all commitment and example.

RUTH: How is life as a chef in Europe? GIANFRANCO: Very gratifying and extremely competitive. Competition drives you to investigative creativity.

RUTH: How was your experience as a celebrity chef?

RUTH: Who or what inspired you? RUTH: How long have you been a chef? GIANFRANCO: Iâ&#x20AC;&#x;ve been in this wonderful profession for over 25 years. 28

GIANFRANCO: Chefs like Joel Robuchon, Alain Ducasse, and Paul Bocuse had been a major source of inspiration because of their passion, discipline, and commitment to quality

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GIANFRANCO: Very entertaining! I love to share in an informal way to enjoy and appreciate food.

RUTH: What has been your biggest success or achievement in the recent years?

GIANFRANCO: Well, the trilogy holds the Emerald, Pearl, and Ruby book. The main inspiration has been the fact that Italian cuisine has enjoyed a great deal of popularity throughout the years, but recently has stagnated. Other countries like Belgium, Holland, England, and Spain, this last one with the Molecular trend, all have undergone a quest for renovation and innovation, while Italy and France, the two culinary colossi of Europe, have been sitting on their glorious past without reinventing their cuisine. “I feel like a pioneer in a new quest for the renaissance of Italian cuisine. There are great chefs in Italy still striving to break out of the box and to bring new trends into our cuisine, but they have chosen to stay in Italy. I left and traveled the world to gather and understand the differences and similarities. It is time for a radical change.” Therefore, the other main purpose of this book is to awaken and move the new generations of chefs to understand that „status quo‟ and „comfort zone‟ are often detrimental to the art, the mind, and the soul.

RUTH: What advice can you give aspiring chefs out there?

GIANFRANCO: My marriage with my wonderful wife, my book, and the respect of my fellow colleagues and followers.

RUTH: How did these successes or achievements change your life? GIANFRANCO: In every single way, especially my self-confidence to achieve the next target.

RUTH: Are there any obstacles, struggles, or challenges you have faced in your career as a chef? GIANFRANCO: Many, but mostly being away from my parents for many years, and not having a stable home base. RUTH: What inspired your books, “The Emerald Book” and “The Pearl Book”?

GIANFRANCO: Work hard and follow your dreams. But more importantly set straight your priorities not letting this very demanding profession to sacrifice your family and the quality time you have to share with your spouse and children. This is a big price to pay.

CULINARY ARTIST AND CELEBRITY CHEF

GIANFRANCO CHIARINI

CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

CULINARY ARTIST AND CELEBRITY CHEF

GIANFRANCO CHIARINI

RUTH: Where do you see yourself in 3-5 years from now as far as growth as a culinary artist?

GIANFRANCO: Well, I already covered the Fancy culinary schools, the Michelin restaurants, the Luxurious hotels, the TV shows, the consultancy jobs, cooking for presidents and sheiks, and now the books that showcase my culinary creations, along with the culinary travels to support such books. But in 3 to 5 years, I think I will settle down and have my own restaurant/culinary 30

school to pass all the knowledge to the younger and eager generations of chefs that will lead the culinary and food of the future.

RUTH: If you had to make a wish to cook for a famous actor or musician based in the U.S., who would that be? GIANFRANCO: Robert de Niroâ&#x20AC;Ś.I really respect, admire, and thank this man for projecting our Italian values, culture, and ways worldwide - a true artist. I would love to sit with him

CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

drinking an espresso and talk about life, share anecdotes from two different perspectives, and stay in touch. That would be something to really feel good about.

RUTH: Other than your books, what other projects are you currently working on?

GIANFRANCO: Culinary tours in Israel, Mexico, Colombia, Australia, and Saudi Arabia. I would really like to start doing more charitable work. I feel the immense need to give back to life for the abundant blessings and the privilege of the life I have led. RUTH: Where can fans connect with you?

GIANFRANCO: All my fans and followers can follow me on the sites below. But I recommend Facebook the most as I dedicate to answer to all questions daily. I post courses and cooking techniques on FB. I would like to approach the opportunity to be here with Portfolio Fusion Magazine and for all the support given from all my followers. I am truly humbled by all of you! Official website: http:// www.executivechefgianfrancochiarini.com Tweeter:http://twitter.com/ Culinary_Leader Facebook Culinary tinyurl.com/brc9vz

Club:

http://

Blogger:http:// executivechefgianfrancochiarini.blogspot.com Preview and Purchase the book: http://www.blurb.com/bookstore/ detail/1658620

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JIMMY RATOS OF LAKEVIEW GRILLE INTERVIEW ON PG. 36

CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

akeview Grille has been open since Aug 1, 2010 and offers a fine variety of hand-cut steaks, fresh seafood, pasta dishes, and sandwiches. The restaurant combines a great customerpleasing menu with an ambiance that is second to none in the Fox Valley area. Located on Route 34 (a.k.a. Ogden Ave.), 1/2 mile west of Route 47 in Yorkville, Lakeview Grille has a beautiful bar that seats 70 people and a private party room for up to 40 people. The main dining area seats approximately 100 people and features a 22-foot, 1921 Old Town Canoe as a focal point. Lakeview is situated facing a five-acre lake with the beauty of Blackberry Creek as its backdrop. Spring, summer, and fall, it offers outside dining for up to 48 patrons in this natural setting. Lakeview is the brain-child of Jimmy Ratos of Yorkville. He has an extensive background in the restaurant business. His grandfather George, a

Greek immigrant, opened several restaurants in the Chicago area until he and his son Jim Sr. opened the House of Plenty in Sugar Grove in 1971. Jimmy joined his father and grandfather in operating it until 2005. He and two other partners transformed the former House of Plenty into Fireside Grille. Ratos sold his interest to his partners after 3 1/2 years to join his father in their commercial development company, Parkway Development. Parkway built Cannonball Plaza, the site of the current Lakeview Grille. Formerly it housed two different Italian restaurants. When the site became available, Jimmy couldn't pass up the opportunity to open his own restaurant in his home town. He continues to be part of Parkway while operating one of the more popular restaurants in the area.

Jimmy is a graduate of Yorkville High School and has an associates degree in Business Management from Waubonsee College in Sugar Grove, IL. Ratos considers the restaurant business a family affair just as his parents did. His wife Jennifer currently teaches Special Education in Plano but also helps Jimmy at the restaurant. Living in the Yorkville area, they are active members of the community. One of the amazing things about Lakeview Grille is that it caters to people of all ages who sense the family pride in just one visit!

EXPERIENCE A RESTAURANT WITH GREAT FOOD, A FRIENDLY ATMOSPHERE, AND BREATH-TAKING SCENERY!

LAKEVIEW GRILLE YORKVILLE, IL

CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

JIMMY RATOS OF LAKEVIEW GRILLE INTERVIEW BY RUTH OMANYA JIMMY: Generous. Affordable. Creative. RUTH: What has been your greatest success and/or achievement? JIMMY: Opening up Lakeview by myself has been my biggest accomplishment. RUTH: What obstacles or struggles have you faced in your career?

RUTH: How long have you been in the restaurant business? JIMMY: Pretty much for as long as I can remember. Growing up, my dad and my grandfather were always in the restaurant business. I went to work with my dad. I started out as a busboy and worked in the kitchen. RUTH: What or who inspired you to open your own restaurant? JIMMY: Just from childhood and how I was raised, and it was always our family tradition. We‟d work all holidays and celebrated the next day. RUTH: What drives you?

JIMMY: Trying to make it a success. I‟m not in this business to get rich - I just want to be proud of what I have created. I have a wife at home and a baby on the way so I would do everything that I can to support my family. RUTH: In three words describe yourself. JIMMY: Honest. Hardworking. Trustworthy RUTH: In three words describe the atmosphere at your restaurant. JIMMY: Comfortable. Scenic. Friendly RUTH: In three words, describe the food at your restaurant.

JIMMY: There are always struggles. There is the day to day struggle dealing with staffing and general public. I have stories that would blow your mind! The good thing is that I got in early enough that I now know how to handle a lot of problems at a young age. Now when problems come up, I‟ve learned to modify my plans and roll with the punches. RUTH: What advice can you give aspiring entrepreneurs? JIMMY: Make sure that you have a work ethic. Be willing to do what it takes to make your business a success. It may not pay off monetarily right away. But if you know you are doing your best, your customers and clientele will see that as well. I love when my customers tell me “you were in an apron and now you are behind the bar washing glasses!” I‟m above no job. I think having a stand point that one is not better for any position creates a great amount of respect, among not only one‟s staff, but clientele as well. RUTH: Where do you see yourself in 3-5 years from now as far as growth in your business?

CULINARY ISSUE | MARCH 2011 | WWW.PORTFOLIOFUSIONMAGAZINE.COM

JIMMY: I think that we have huge potential growth here in Yorkville. Kendall County is one of the fastest growing counties, and unfortunately also right now one of the fastest slowing. I really think that as the economy starts to make changes in the right direction, we should be in a great situation to grow with it. If we can do the business we are doing now during these economic and trying times, it will definitely follow suit when things get better.

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