Top 10 Franchises for 2010. A Taste Above extends a challenge for Top 10 franchises in 2010. A Taste Above a golden award winner now claims top 10 franchise place for 2010. We believe A Taste Above offers the most rewarding low entry Franchise with guarantee pre established income. We stake our name in the Top 10 franchise category in 2010

A Taste Above selects, builds, operates, and manages new locations, establishing an income stream prior of granting boutiques to franchise Owner/Operators, thereby guaranteeing a pre-established income which is based on the individual boutique’s gross profit, from its prior operating history.

Owner/Operators investment is $50 to $100,000 which will vary from one location to another; secured by the boutiques initial inventory, franchise fee and goodwill with the balance being A Taste Above contribution; we also serve as landlord, financing source, record keeper and consultant to the Franchisee. We take an active role in the Franchisee’s business because our success is predicated on their success.
A Taste Above™ culinary food boutique is one of the most unique Fresh, Frozen, and Cooked ready to “Dine Out at Home” food chains of “Quality” imported and locally produced, conventional and specialties foods. Prepared by chefs using A Taste Above exclusive proprietary cooking method, “Sous-Vide-Fresh™ and Sous-Vide-Ready™”.

Served in an economical and friendly alternative to conventional grocery store shopping while you enjoy a complimentary espresso or one of our quality signature teas while you shop “All in casual elegance”.

A Taste Above has completed five years of research and development, on consumer acceptance, and demand for its products, including retail, catering wholesale to better restaurants and Hotels throughout North America thereby offering a proven and different ground floor opportunity in a professional neighbourhood business in which to be proud.

A Taste Above is now ready for its next stage, by retailing via its own Owner/Operator Franchised boutique units in family neighbourhood’s shopping malls through out GTA and adjoining cities throughout the rest of North America.

To qualify, it is a prerequisite for interested individuals to have a passion for food, to seek financial independence and prepared to take a very important first step by making a very moderate investment of $97.00 to reserve your place and signal your intent to participate. Receive a complimentary Culinary Club Membership, enjoy Dinner for Two (2), and attend one or more very important A Taste Above Culinary courses. These will cover franchising, management, culinary knowledge, (of course sampling with matching wines is always a must for better understanding of culinary knowledge) and most important of all, financial independence which is sought by many and achieved by a few who know and understand the secrets of the rich. That is what you will gain from membership in A Taste Above Culinary Club. A Taste Above Culinary Club Membership will assist you to achieve these objectives.

The registration first step alone is a very beneficial step for interested individuals. Once you have received and reviewed all the benefits of the Culinary Club Membership, particularly the 7 step DVD on becoming a millionaire with A Taste Above and have completed the qualifying “one on one” interview, you are ready to enjoy the better life that comes with financial independence.

Please accept our invitation to a Culinary Club Dinner for Two, Culinary Club membership and, Reservation for franchise participation. Enjoy our gala dinner for Two (2) and enjoy cuisines from around the world, you will learn all about rising consumer income, changing demographics, lifestyles, and shifting preferences due to new information about the links between diet and health all contributing to new demands for better foods and A Taste Above.

Whether you desire to partner as Franchisee Owner/Operator, Investor, Property owner, a career with A Taste Above or become one of our greatest asset (a Patron); we welcome you to enjoy the hospitality and the knowledge of A Taste Above.

This is a once in a life time opportunity to reach the success you deserve.

Register members@atasteabove.com                   web                             www.atasteabove.com

Accredited Investors Franchise Investment Opportunity

Our boutiques are financed by our Accredited  Silent investor partners by issuing; preferred dividend.  Accredited investors are invited pre-construction. Accredited investors  also earn Royalty dividents in adition to the following; 

A Taste Above selects, builds, operates, and manages new locations, establishing an income stream prior of granting boutiques to franchise Owner/Operators, thereby guaranteeing a pre-established income which is based on the individual boutique’s gross profit, from its prior operating history.

1. One year corporate notes with an agreeable substantial interest bonus payable in advance; including the;
2. Option to invest for the long term with A Taste Above and receive a preferred dividend; derived by investing in;
3. Secured FDIC deposits, boutique profits combined with insured security agreements with boutique Owner/Operator franchisees whom are;
4. Insured against all perils loss due to terminal illness of our Owner/Partner Franchisee, Including, Life, Accidental Death, and Dismemberment.

 Ten (10) Boutique units are planned at any one time in a selected area.  You may participate in one unit or participate jointly as a group.

 A standard comparable Boutique is valued at, $350,000.00.  Smaller, express units is valued at $150,000.00. Larger Boutique Units are valued at, $600.000.00                                            

All the above quotes are approximate and include Franchise fee, inventory and other turnkey completion cost.

 Owner/Operators investment is $50 to $100,000 which will vary from one location to another; secured by the boutiques initial inventory, franchise fee and goodwill with the balance being A Taste Above contribution.

A Taste Above, Franchise System is not only a franchisor; we also serve as landlord, financing source, record keeper and consultant to the Franchisee. We take an active role in the Franchisee’s business because our success is predicated on their success.

 Annual gross sales: Franchisees working actively would earn 15 to 20% to 30 % before interest and taxes. Although we strive to ensure the success of every Boutique long before a new boutique is opened operational expenses and sales can vary considerably from one location to another therefore projected financial statements will only be available once a location has been chosen.

A Taste Above three year financial highlights are positive reflecting the advantages of the demographics of a typical location and the expediential growth of the Home Meal Replacement food sector.  The results can be seen specifically in the following table.  

 

Final financial Forecasts       

                         Year 1                     Year 2               Year 3

                           $                              $                              $

Revenue             950,000                  997,500       1,047,375

Net Income      84,007                  96,426                  108,342

Assets              463,091                 437,218               407,253

Debt                 237,084                 208,792               176,911

Equity             226,007                 228,426               230,342

 Prospective franchisees will receive a pre-established financial statement with an actual income stream of the specific operating unit prior to a final purchase.

 Royalties: Most franchise systems require royalty payments based on a percentage of sales. With the A Taste Above Owner/Operators pay royalties based upon the store’s gross profit, of net sales receipts, less the wholesale cost of the merchandise you sell.  A Taste Above takes the mystery and the risk, out of starting your own business. Under A Taste Above gross-profit split system, the financial return to the Owner/Operator and to A Taste Above are tied to the Boutique’s profitability rather than just gross sales. That’s why we are committed to your financial and marketing efforts and provide the support to help you manage and increase gross profit and to increase sales.

 Insurance: Owner/Operators and Employees are insured against all perils, loss due to terminal illness of our Owner/Partner Franchisee, Including, Life, Accidental Death and Dismemberment, dental plan. A complete list of benefits will be provided at the appropriate time.

 Patron: No one is excluded from participating including a program designed for our most important asset, our “Patron”

Faithfull Patrons earn bonus points from daily shopping at selected A Taste Above Boutiques, which may be used for additional shopping or a stake (shares) in ownership participation. The patron is a very essential partner who is a consumer and knows the neighbourhood and the food requirements and desires of his her fellow neighbours. Thus our slogan “

   At A Taste Above” we are neighbours and as neighbours we treat you as family”

 Why Franchising is a superb investment. You don’t need a university or college degree to succeed, the success of both the franchisee and franchisor is truly dependent on the success of each other. The symbiotic relationship thrives on the willingness to prepare for success. Through consistent training, to strive, improve and to increase the system’s value, each must be willing to invest in the other. This is why franchising is the profitable muscle machine that breaks through challenge and persistently produces success and, consistently achieves record growth across the nation and around the world. 

• Canada is regarded as the ideal entree into North America.
• The Franchise industry in Canada alone grosses $100 billion in annual sales.
• It’s an employment vehicle that produces wealth and financial independence even in financial recessions. 

• A new franchise is 2.5 times more likely to succeed than a non-franchised business.
• Franchising produces $1.53 trillion in total economic output
• Franchising consists of over 760,000 establishments
• Did you also know that more than 50% of retail and service revenue in North America comes from franchised businesses?
• The franchise industry is a huge part of our national and local economy.
• One out of every 12 businesses is a franchised business.
• The average gross annual income, before taxes, of franchisees averages in the $75,000 to $124,000 range, with over 30% of franchisees earning over $150,000 per year.
• The newest IFA study says that franchising is responsible for 760,000 businesses, 18 million jobs, 14 percent of the private sector employment, over $500 billion in payroll!!
• Franchise businesses account for almost 50% of all retail sales in the United States and Canada.
• A study by The U.S. Chamber of Commerce found that 86% of franchises opened within the last five years were still under the same ownership and 97% of them were still open for business.
• Total sales by franchised businesses are estimated to surpass $2 trillion,
• One out of every twelve business is a franchise operation.
• A new franchise business is opened every Eight minutes of every business day.

From corporate boardrooms to venture capitalists, they can’t get sufficient positions in this imposing force.  Whenever economies struggle franchise business offers both challenges and opportunities in the year ahead.

Many have noted the franchise industry has emerged from previous recessions even stronger. As credit markets stabilize, they see many opportunities for growth. Some franchise systems may see opportunity for growth and expansion, especially if they offer the right products and services.

A Franchise ownership is an opportunity for executives considering a

• Career chance, seeking independence and security.
• Middle to upper-level executives who want to keep their day jobs and start a business are drawn to franchise partnerships.
• Self-employment has become the hottest labour-force trend: 

Having realised the potential of this dynamic industry trend; A Taste Above™ has created the most rewarding and most reasonable entry level Franchise System which meets all key elements for potential franchises  to ensure that franchise system under consideration offers excellent operational and marketing supports with top-notch site selection with a guarantee performance and training.

Dream, Visualize and let the magic of life manifest your dream into reality.

 If you just want to enjoy the wonderful world of A Taste Above and the benefits of the Culinary Club Membership you are most welcome 

                      View our presentation at www.atasteabove.com

               Register your interest, email  members@atasteabove.com

Christmas is what the western world refers to as Holiday celebrations; began at the time of the Romans and the Miracle which is acknowledged and celebrated with families, all over by  civilised society with, feasting, goodwill and generosity to the poor, the exchange of gifts and the decoration of trees.

Make these festive Holidays a truly North American Christmas Miracle; enjoying traditional treats of various cultures.

Start with our traditional North American Christmas Turkey or an old fashioned Italian Lasagne a Tuscan/Jewish pot roast, with a helping of Potato latkes and desert with a classic rugelach. Go Chinese foods such as roast barbecued pork, chicken.

 Borrowing from recipes, stories and secrets of chefs and bakers from around the world, we capture the art of old world Holiday Celebrations and recipes.

Hanukah Is Gift Giving: Start with the Miracle of the holidays in December with Hanukah with Gift giving of kindness, goodwill, and generosity to the poor, respect towards our fellow Brothers and Sisters in this wonderful universe.

Christmas Eve Its Fish: Celebrate the Miracle and start feasting (see the following recipes) with typical Italian Christmas dishes which include baccalà (salted dried cod fish), vermicelli, baked pasta, capon and turkey. Traditional Christmas Eve Dinner, which includes seven types of fish (or nine, eleven, or thirteen, depending on the town of origin), is known as La Vigilia Napoletana in southern towns and includes drowned broccoli rabe (also known as Christmas Broccoli), roasted or fried eel, and caponata di pesce (fish salad) to complete the main course. Traditional sweets (i dolci) are also important items for the (Christmas menu) in Italy. Many of them originated in convents, where the nuns made special types of sweets to mark major religious holidays such as Christmas, presenting them as gifts to eminent prelates and to the noble families from which their mothers superior came. Every convent made a particular kind of sweet. These desserts include: struffoli (Neapolitan honey pastry); cenci (fried pastry ribbons sprinkled with powered sugar); dried figs, candied almonds, chestnuts, and marzipan fruits and vegetables.

Antipasti di Mare ~ This is a wonderful Christmas Eve appetizer but is tasty year round. This seafood salad often contains octopus as well as shrimps, scallops, and calamari, but if you prefer, you can certainly leave the octopus out. The octopus requires a much longer cooking time, so if you choose to include it, you will need to add an additional hour or so to your preparation time. Serves 6
(1) Pound Calamari, Cleaned and Cut Into Rings (1) Pound Medium Shrimp, Cleaned and Deveined (1) Pound Scallops (3) Cups Octopus Cut Into bite size Pieces,  (5) Bay Leaves (2) Cloves Garlic, Crushed ( 2) Lemons (1) Cup Black Olives (2) Table spoons capers, ( ½)Cup pine nuts. (Optional) Omit and replace what ever fish you enjoy.
Combine all of the above items except the wine and lemon… Place in a hot frying pan with Olive Oil; cook all ingredients for 5 minutes. Add a pad of butter (optional) (2) Cup White Wine, Lemon and simmer (5) minutes. Serve with good old fashioned Italian Bread or your favourite pasta (Vermicelli or linguini)

 CHRISTMAS DAY, Start with our Turkey recipe: You will need the following Ingredients to make brine. You may exchange or eliminate some spices which may not agree with you. We   suggest you have the following ingredients chopped and portioned ready to use.
1 gallon cold water
1 pound kosher salt
4 ounces cracked black peppercorns
12 bay leaves
1/2 ounce ground cloves
1/2 ounce ground ginger
2 teaspoons chopped fresh sage leaves and 3 sprigs sage
2 to 4 rosemary sprigs and 1 teaspoon chopped fresh rosemary leaves 
2 to 4 teaspoons chopped fresh garlic, do not use powder garlic
1 or 2 sprig thyme
4 sprigs parsley
1 red onion, peeled and quartered and 1 cup cubed
1 cup cubed carrots
1 cup cubed celery
24 ounces honey
24 ounces maple syrup
1 (10-pound) whole fresh turkey, remove giblets and neck, reserved for stock
Olive oil, for drizzling
1 stick unsalted butter, room temperature
2 granny smith apples, quartered and cored
1/2 cup Pinot Griggio or your choice of white wine may be used
1/2 cup Marsala or other sweet wine
4 cups turkey stock, see recipe that follows
Beurre manie (French “kneaded butter”) (2 ounces butter mixed with 2 ounces flour until it forms a soft dough) to thicken Pan Gravy.
Salt and pepper to taste
 
Preparing a Bain-marie (Brine)
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the giblets and neck for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
Preheat oven to 325 degrees F.
In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
Place the turkey over the vegetables, breast-side up, in the roasting pan.
Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
Drizzle the turkey with olive oil and rub it into the skin.
Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, cover lightly with aluminum foil.
Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
 
Pan Gravy
Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season to taste, with salt and pepper.
 
Turkey Stock:
Reserved giblets and neck from turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 15 minutes.

Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.

Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

CHOOSE A Tuscan/Jewish pot roast.
Yield: 8 servings

• 2 Tablespoons extra-virgin olive oil
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 1 bay leaf
• 3 Tablespoons freshly chopped rosemary leaves
• 1/4 cup freshly chopped Italian parsley
• 2 cloves garlic, minced
• Salt and freshly ground pepper
• 3 chicken livers, cleaned of membranes and bile
• One brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used)
• 1 bottle (750 ml) dry red wine
• 1 1/2 cups chicken stock or low-sodium canned broth
• 1 1/2 cups milled or crushed Italian plum tomatoes

Preheat the oven to 325 degrees.

In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion and cook, stirring, until the onion is wilted, about three minutes. Add the bay leaf, rosemary, parsley, garlic and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat.

Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices

 Potato latkes; Yield: 4 to 6 servings

• 6 large Idaho potatoes
• 1 onion, peeled and halved
• 1 egg plus 1 egg yolk, beaten together
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 Tablespoon rendered chicken fat (optional)
• 2 teaspoons all-purpose flour
• Vegetable oil

Preheat the oven to 400 degrees Peel the potatoes and, working quickly, grate them on the finest hole of a box grater into a stainless steel bowl. With your hands, firmly squeeze all the water out of the potato pulp (you¹ll want to work over the sink).When as much liquid as possible has been squeezed out of the potatoes, grate the onion into the bowl and mix.

Add the egg mixture, salt, pepper, chicken fat (if using), and flour. Mix together very well.

In a large frying pan, heat the oil until very hot but not smoking. Place heaping Tablespoons of the potato mixture in the pan, flattening them until they are about 1/2 inch thick. Reduce the heat to medium and fry until golden brown on the bottom. Turn and repeat, cooking until well browned and cooked through.

Drain on paper towels, then transfer to a baking sheet and place in the oven. Repeat with the remaining potato mixture. If necessary, add more oil to the pan between batches and heat thoroughly.

 The classic Jewish rugelach

Probably the most popular of American Jewish cookies, this horn-shaped treat was made in Europe with butter; cream cheese was added in North America. Our version has no sugar in the dough but a sprinkling on top of the finished cookie will satisfy the sweet tooth. You can also use this dough to make hamantashen.
The dough:

• 8 ounces cream cheese, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups unbleached all-purpose flour
• Confectioners’ sugar

Apricot filling:

• 1 cup thick apricot preserves
• 3/4 cup walnuts, roughly chopped

Chocolate filling:

• 1 cup (about 8 ounces) shaved bittersweet chocolate, preferable imported
• 1/4 cup sugar

Cinnamon-sugar filling:

• 1/4 cup unsalted butter, melted
• 1/2 cup sugar
• 2 teaspoons cinnamon

The dough: Place the cream cheese and the butter in an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.

Filling and baking the rugelach:

Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment.

Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8 inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then the combined cinnamon and sugar.

Using a dull knife, cut each circle of dough into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the parchment-lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, and also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool. Sprinkle the apricot and chocolate rugelach with confectioners’ sugar just before serving.

 You may prefer Chinese: Char Siu” (Cantonese style BBQ Pork).

(Cantonese style BBQ Pork). Is prepared and served in so many ways in Asia as well as North America Personally, we prefer my Chinese BBQ Pork with egg noodles tossed with the BBQ Pork caramel sauce. But it’s always great with plain white rice, fried rice, or as bun stuffing. .Here is our Cantonese version.

BBQ Pork Caramel Sauce : 1) To avoid sticking or burning onto the pan, cook all ingredients on a double boiler on medium-low heat, stirring constantly, until sauce thickens, let it cool down and then set aside.

BBQ Pork: Method: ( 1) Fork the pork belly and rub the minced ingredients all over the meat. (2) Marinade the pork bellies with half to two thirds of a portion of the prepared caramel sauce over the meat, and then set aside for at least 20 minutes. ( preferably overnight ) (3) Pan fry the marinated meat over medium-high heat until both sides are nicely browned, cover and let it cook on medium-low heat for an additional 20-30 minutes. (4) Baste some glaze over the meat 5 minutes before finish time. (5) Pour the remaining caramel sauce over the meat, before of after cutting the meat into serving size.

Deserts: Go all out fill the table with all; Italian Cannoli, Jewish rugelach, Chinese almond cookies with mango ice cream. Fruit, Nuts, family and friends.

                ENJOY THE MIRACLE OF CHRISTMAS HAPPY HOLIDAY

Register for A Taste Above Culinary Club         members@atasteabove.com                     www.atasteabove.com

 

RIHANNA’s TURKEY RECIPE

RIHANNA – The Official Website of Rihanna  

Rihanna’s website: offering music, videos, news, exclusive content and special fan offers.
www.rihannanow.com/ – Cached – Similar

Rihanna – Wikipedia, the free encyclopedia  

Robyn Rihanna Fenty (born February 20, 1988), better known mononymously as Rihanna, is a Barbadian American recording artist and occasional model. …

Life and career – Musical style and influences – Style and image

Rihanna is A Taste Above celebrity Chef in Training and  amongst our list of  invited special celebrity guests. See, our special Turkey recipe we created for her first, Thanks giving dinner she prepared for her family. We hope she used it in good health.

Born in Saint Michael, Barbados, Rihanna moved to the United States at the age of 16 to pursue a recording career under the guidance of record producer Evan Rogers. She subsequently signed a contract with Def Jam Recordings after auditioning for then-label head Jay-Z.

We will be hosting  a FICM course in Barbados which will be dedicated to Rihanna. She will be amongst our list of  invited special celebrity guests.

 Financial Independence Culinary Management F.I.C.M. course is the most critical step towards your 7 steps to becoming a millionaire with A Taste Above. We hope you have realised that Franchising with A Taste Above is, a Worthy Ideal. Now you need the road map and the “Action with Unrelenting Passion” to reach Financial Independence.

 That is to enrol and complete the F.I.C.M. program which is a prerequisite to Owner/Operator/Franchisee. We hope you have taken advantages of one of our complimentary dinner invites and have an opportunity to sample A Taste Above Foods and if you were not able to attend, not to worry. At the F.I.C.M program convention you will have an ample opportunity to sample enjoy and even learn the recipes. You will learn from master chefs how to cook the mundane to gourmet meals in less time.

Need for Good food: You will know and understand the need for good food. Food is something everyone needs, every day. As we learn, how it is produced and who controls it, are important issues. But the way that it is processed and marketed can have a big effect on health and economics too. In some parts of the world, a lack of access to food is the tragedy, while in North America; unhealthy eating is cited as the second biggest killer after smoking. In an age of convenience, North Americans are eating more processed and fast food than ever and 60% of the population is considered obese.

 The agricultural industry is developing techniques that go towards producing low-quality food for the fast-food market and are compromising the health of the consumer even further. Many grocery foods are processed in other countries with blue sky regulations and with the help large food conglomerates, are imported and sold to you over the grocery counters.

 Aggressive fraudulent marketing by large corporate conglomerates are targeting children to set their eating patterns for life by selling hamburgers laden with growth hormones, vegetables laced with pesticides, soft drinks full of refined sugar, even cod liver oil, aloe Vera, mozzarella, Basmati rice and coffee have been found to be adulterated .

The F.I.C.M training course will cover all aspects of business which will benefit you for a life time not only for A Taste Above participation but for any other venture you may endeavour. Similar training programs on franchising are offered after you have committed to the full price of a franchise purchase at an inclusive cost of $5 to $10,000.00 and more. Compare us to other franchises and put us to the test.

Complimentary: A Taste Above is committed to excellence in the Franchise Industry by offering the course complimentary to registered Culinary Club members and prior to making a final purchase commitment to assure you that      A Taste Above is for you.                                                                                                                                           

Upon course completion yow will be awarded your graduation certificate of F.I.C.M., which you can proudly display at your boutique.

Guarantee: We do request you make an agreeable good faith refundable deposit upon enrolment which will be credited to you upon exercising your final option.                                                     

 We feel so strongly about our program success that we offer a 100% money back guarantee. Upon completion of the course you are not fully convinced that this course is not for you (for any reason) we will gladly refund 100% of your deposit.

F.I.C.M program conference will cover executive Information that is not available to the general public in addition to many other important trade benefits as follows;

•           Details of first right of refusal to Owner Operator Franchise. 

•           Accredited Investors who like the food franchise industry,  are seeking  better than average returns in secured private investment with Royalties

•           Latest reports of franchise concepts from (Canada, U.S.A, Europe, Asia, and Australia and resources that are not easily available to the general public)

       (To establish a program that is suited to your needs).

•           special guest speakers, presenters,

•           Sous-Vide-Ready and Sous-Vide-Fresh proprietary cooking, method, simplicity of use and how it works.

•           All perils Insurance and its protection on sickness.

•           Time management

•           Hospitality accounting

•           A Sommelier, French, for wine steward. Will enlighten us on wines of the world

•           Culinary Chefs

•           Closing with a special presentation on CIFM certificate

Literature for home training in ownership in visiting culinary lessons in, accounting, wine knowledge, culinary preparation, food handling.

 A Taste Above is a member of many prestigious clubs, a long time proud member and winner of the Golden Award of the Canadian Franchise Association, Chaine Des Rotisseurs; www.chaine-des-rotisseurs.net. As a member of A Taste Above Culinary Club you automatically have privileges at prestigious private clubs both at home and abroad. You can play golf in China, polo in India, or go on safari in Kenya. In Canada, Ottawa’s Rideau Club, The London Club, The Hamilton Club, Montreal’s St. James Club and Victoria’s Union Club.  Session ends.

Gift from one of our associated clubs:  Closing Dinner gala dancing by the pool.

 

Dream, Visualize and let the magic of life manifest your dream into reality.

Kick Start your 2010 sales at Canada’s Largest Franchise and Business Opportunity Show! Take you step to financial independence and see what the Canadian National Business and Opportunities show has to offer.A Taste Above Culinary Club Members are Complementary.  Please make arrangements directly with A Taste Above Member Services. The National Business and opportunities Show Toronto January 9 & 10, 2010 Metro Toronto Convention Centre

Plan Your Future and see if franchising if for you in 2010  

National Business and opportunities Shows

Toronto, ON January 9 & 10

London, ON March 20 & 21

Halifax, NS January 23 & 24

Montréal, QC April 10 & 11Winnipeg, MB

February 13 & 14 Vancouver, BC

For more info and a full schedule of our North American franchise shows please visit www.franchiseshowinfo.com

Not all shows are the same. This show will showcase low-investment business opportunities and typical franchise systems.  A Taste Above will not be displaying at this show due to other commitments. We do encourage you to attend and compare. You will see why A Taste Above is the better alternative Franchise business opportunity with Guarantee income source before you purchase. If you are looking to for a business, The National Business and opportunities Show is for you.

A Taste Above recommends Culinary Club Members to attend, compliments of A Taste Above. Call us ahead and we will gladly reserve your entrance. Come and compare us to others we put our name on the line. www.members@atasteabove.com

 

Rachael Ray’s Official Website :: Food  

3 Dec 2009 … Look up the latest Rachael Ray recipes by typing in a keyword here or using the Advanced Search tool by clicking below. …
www.rachaelray.com/food.php – Cached – Similar

 Rachaelray.com – the official website of Rachael Ray where you can find thousands of Rachael Ray’s recipes, Home meal replacement

including 30 Minute Meals, information about her TV shows, her magazine, her products and her nonprofit work. … Rachael Ray Recipes…

We at A Taste Above devote this link to Rachael Ray as the Queen of Home Meal replacement. Home Meal Replacement HMR: Rising consumer income, changing demographics, lifestyles, and shifting preferences due to new information about the links between diet and health all contribute to new demands for better foods. Many consumers have shunned the burger joints and corporate cafeterias and mass produced pizza delivery for better fare in the Home Meal Replacement HMR.  Rachael Ray makes Home Meal Reaplacement easy and fun.

 Consumer Demand: Technological changes in production, distribution, structural change and growth in large-scale retailing, and expansion of trade worldwide have contributed to a rapidly changing market of consumer demand for better food products and retail delivery systems which has created extraordinary opportunities for A Taste Above.

 The advantages are many: A pioneer in the home meal replacement A Taste Above is the first to introduce its own proprietary Sous-Vide Fresh and Sous-Vide-Ready brands. Offering consumers the same quality chef-prepared entrees served at better hotels and restaurants for a fraction of the price to enjoy when you “Dine Out at Home.”

 Target Markets: A Taste Above will be targeting three main segments: double-income, harried families, and single executives. These groups account for 73% of the GTA population and all have a need for convenient, nutritious, high quality meals they can enjoy in their homes. Emphasis will be placed on, (A) Competitive pricing, (B) Quality, (C) Health and nutritional concerns, (D) Presentation.

 Ingredients to be successful: A Taste Above Fresh Frozen and Cooked ready to eat convenience foods, is positioning itself as a major player in food production and delivery, presently enjoyed by giant food suppliers, thereby increasing supply and demand for locally produced foods, with our retail distribution of; Conveniently located neighbourhood boutique outlets make it possible to deliver foods;

• Economically and convenient
•  Quality locally produced foods
• Quality imports
• Our proprietary “Sous-Vide-Fresh, private label products are ready to heat and serve at your convenience any time of the day or night.
• Bulk packaging for larger families allowing them additional savings and convenience

Our objective: to offer consumers the same quality chef-prepared entrees served at elegant hotels and restaurants costing on average of $30 to $40 (+) per person, plus wine, taxes and gratuities. These same quality entrees are offered at A Taste Above™ for a fraction of the price to enjoy when you “Dine Out at Home.”

 Proprietary cooking method: The Sous-Vide-Fresh and Sous-Vide-Ready method is simply “foods cooked under vacuum in steam created by its own juices at the right temperature for an extended period of time”, guaranteeing quality, taste, and freshness. Each entrée is packaged separately in an inner and outer pouch.

 The inner pouch: Sous-Vide-Fresh™ the inner pouch is uniquely designed to create steam under vacuum by its own juices thus enabling the consumer to complete the cooking process. The material in the inner pouch is “food safe,” as it is FDA approved.

 The outer pouch: Reusable and moisture resistant. Its purpose is to keep foods sealed for freshness for an even longer period of time.

 Product List: Entrance counter featuring H.M.R Home Meal Replacement entrees, cooked and ready to “Dine Out at Home” products with several ovens to cook and reheat pre-ordered standard daily specials such as: Fresh bread, Lasagne’s, Macaroni and cheese, Meat pie, chicken and beef, Complimentary espresso and signature teas while shopping (a tradition)

• Cooked, Lasagne, Macaroni/cheese, Meat and Vegetarian Ragoût Cassoulet™
• Pastas, fresh and frozen & cooked  Mother (home made) and Classics 
• Sauces, soups, spread, Mother (home made) and Classics in Jars
• Breads buns ready bake pizzas, Mother (home made) and Classics
• Gourmet line: Available only to A Taste Above: Sous-Vide-Fresh and Sous-Vide-Ready.  Pork calvados, Cog au Vin Beef, Bourguignon and many others not readily available in most food chains. Served in casoulettes  for 2 and family of 4.
• Deserts, Cakes ices
• Hors d’oeuvres,
• Meats, steaks, burgers, lamb,
• Vegetarian line Sausages, burgers, ratatouille,
• Game, wild, deer, sausages,
• Children’s finger foods, breaded and healthy
• Fish, complete line, lobster.
• Meat pies, stews,
• vegetables, meat balls, sides, potatoes, French fries,
• Fresh fruit and vegetable  salads, local and  exotic.
• Bulk, chicken breasts, burgers, steaks;
• Dry goods: Estate Virgin cold pressed and generic oils, Aged Balsamic vinegars, BBQ sauces, Signature Teas, Selection of fresh roasted coffee.

 A Taste Above, “Cooked, Fresh and Frozen” products are of the finest quality, and priced competitively weather they are imported or from local producers Consistency and quality is guaranteed.  Home freezer specials will be a regular feature targeting the larger family with bulk buying savings.

SOHO’s 2009 Wrap Up Networking Event – Final Reminder to Pre-Register & Save

FINAL REMINDER TO PRE-REGISTER ONLINE & SAVE

DEADLINE: TUESDAY, DECEMBER 8 BY 12NOON EST

A CHANCE TO WIN $1000 ONLINE MARKETING PACKAGE… AND MORE!

COMPLIMENTARY DRINK AND APPETIZERS!

GREAT NETWORKING AND CHEERS FOR THE HOLIDAY SEASON!

 

DON’T MISS SOHO’S LAST EVENT OF THE YEAR!

This special 2009 Wrap Up & holiday edition of the Live@SOHO! evening networking receptions promises to be fun and interactive while connecting you with valuable business contacts as well as great holiday gift ideas, products and services. Over 200 business professionals attended last year so don’t miss this unique opportunity to wish your existing SOHO contacts a happy holiday season in person as well as forge new business relationships for the New Year.

Complimentary Drink

Complimentary appetizers

Interactive networking with business professionals, entrepreneurs and executives

Great Displays showcasing great business products and services

Fabulous Draw prizes

And more!

 

                   Tuesday, December 8, 2009 – 5:00pm to 8:00pm

                       PRE-REGISTER & SAVE @ THE DOOR!

A TASTE ABOVE FRANCHISE SEMINARS: A Taste Above offers a (2) two day complimentary seminar to serious individuals who are serious about the franchise industry.

You Must Take Action: If you can’t take the action necessary to achieve financial independence and success, to improve your life, you will no doubt wind up right alongside the 95 percent of the population that is dependent on debt and are ultimately financial failures.

 That is to enrol and complete the F.I.C.M. program which is a prerequisite to Owner/Operator/Franchisee. We hope you have taken advantages of one of our complimentary dinner invites and have an opportunity to sample A Taste Above Foods and if you were not able to attend, not to worry. At the F.I.C.M program convention you will have an ample opportunity to sample enjoy and even learn the recipes. You will learn from master chefs how to cook the mundane to gourmet meals in less time.

Need for Good food: You will know and understand the need for good food. Food is something everyone needs, every day. As we learn, how it is produced and who controls it, are important issues. But the way that it is processed and marketed can have a big effect on health and economics too. In some parts of the world, a lack of access to food is the tragedy, while in North America; unhealthy eating is cited as the second biggest killer after smoking. In an age of convenience, North Americans are eating more processed and fast food than ever and 60% of the population is considered obese.

 The agricultural industry is developing techniques that go towards producing low-quality food for the fast-food market and are compromising the health of the consumer even further. Many grocery foods are processed in other countries with blue sky regulations and with the help large food conglomerates, are imported and sold to you over the grocery counters.

 Aggressive fraudulent marketing by large corporate conglomerates are targeting children to set their eating patterns for life by selling hamburgers laden with growth hormones, vegetables laced with pesticides, soft drinks full of refined sugar, even cod liver oil, aloe Vera, mozzarella, Basmati rice and coffee have been found to be adulterated .

The F.I.C.M training course will cover all aspects of business which will benefit you for a life time not only for A Taste Above participation but for any other venture you may endeavour. Similar training programs on franchising are offered after you have committed to the full price of a franchise purchase at an inclusive cost of $5 to $10,000.00 and more. Compare us to other franchises and put us to the test.

Complimentary Sminars: A Taste Above is committed to excellence in the Franchise Industry by offering the course complimentary to registered Culinary Club members and prior to making a final purchase commitment to assure you that  A Taste Above is for you.                                                                                                                                           

Upon course completion yow will be awarded your graduation certificate of F.I.C.M., which you can proudly display at your boutique.

Guarantee: We do request you make an agreeable good faith refundable deposit upon enrolment which will be credited to you upon exercising your final option.                                                     

 We feel so strongly about our program success that we offer a 100% money back guarantee. Upon completion of the course you are not fully convinced that this course is not for you (for any reason) we will gladly refund 100% of your deposit.

F.I.C.M program conference will cover executive Information that is not available to the general public in addition to many other important trade benefits as follows;

• Details of first right of refusal to Owner Operator Franchise. 

• Accredited Investors who like the food franchise industry,  are seeking  better than average returns in secured private investment with Royalties
• Latest reports of franchise concepts from (Canada, U.S.A, Europe, Asia, and Australia and resources that are not easily available to the general public)

       (To establish a program that is suited to your needs).

• special guest speakers, presenters,
• Sous-Vide-Ready and Sous-Vide-Fresh proprietary cooking, method, simplicity of use and how it works.
• All perils Insurance and its protection on sickness.
• Time management
• Hospitality accounting
• A Sommelier, French, for wine steward. Will enlighten us on wines of the world
• Culinary Chefs
• Closing with a special presentation on CIFM certificate

Literature for home training in ownership in visiting culinary lessons in, accounting, wine knowledge, culinary preparation, food handling.

 A Taste Above is a member of many prestigious clubs, a long time proud member and winner of the Golden Award of the Canadian Franchise Association, Chaine Des Rotisseurs; www.chaine-des-rotisseurs.net. As a member of A Taste Above Culinary Club you automatically have privileges at prestigious private clubs both at home and abroad. You can play golf in China, polo in India, or go on safari in Kenya. In Canada, Ottawa’s Rideau Club, The London Club, The Hamilton Club, Montreal’s St. James Club and Victoria’s Union Club.  Session ends.

Gift from one of our associated clubs:  Closing Dinner gala dancing by the pool.

 

Dream, Visualize and let the magic of life manifest your dream into reality.

                                                        

                                      

Job Opprtunities in Food Franchising:  Managers, Cashers, Clerks, you are a dedicated individual who seeks an exceptional opportunity to work towards ownership, have managerial capabilities and are bondable. Resume please.

A Taste Above is commencing construction in spring 2010 throughout the GTA.

A Ground floor opportunity exist for individuals who meet the following criteria

You are a dedicated individual who seeks an exceptional opportunity to work towards ownership, have managerial capabilities are credit worthy and bondable. Before you send in your resume there are a few questions you should ask yourself:

Is franchising for you?

Do you have a clear vision of the life style that suits you: would this franchise system be compatible with my family’s lifestyle and my responsibilities?

How would I feel if I had to work Saturdays? Am I willing to relocate to another city where there may be a good franchise opportunity?

Do you have passion for the Franchise concept: Would I truly enjoy working in this franchise environment?

Would I give the business my best efforts because I really like what I do and believe in the product and the service?

Would I feel the same enthusiasm in Five years, Ten years?

Would I enjoy attending community events, join business groups and network. Do I have strong work ethics?

Would I be comfortable in a franchise system that involves a lot of human resource

Management?

Am I an entrepreneur and follow a prescribed set of rules and procedures?

Once you decide that Franchising with A Taste Above is for you. You will be able to go the next step and by submitting your resume  if approved you must attend and complete the Financial Independence Culinary Management course F.I.C.M. sponsored complimentary by A Taste Above.

We respect and appreciate the confidentiality and the time you have shared with us. To show you our appreciation you will be given a valuable gift. This gift is our way of saying thank you for precious time.

 

www.atasteabove.com   Register your interest,   members@atasteabove.com