Introducing Chef Michael Fahey; former certified executive chef and culinary educator, fellow of the American Academy of Chefs; originally from Chicago, Illinois; he has been in the hospitality industry for over 30 years. Chef Michael has had the experiences in most types of foodservice operations as Executive Chef, Food and Beverage Director, General Manager and consultant. Most recently worked in Key West for Key West Cooking School and Small Chef at Large Catering providing culinary education and world class catering at the Hemmingway House, the Little White House (with former White House Chef Walter Schieb) and Sunset Key along with many other private and public venues. Chef Michael has provided his world class cuisine in New York City, Palm Beach, Cincinnati and his home in Western North Carolina. Chef Michael produced a cookbook in 2008, Cooking American Style, Up on Cedar Mountain, featuring a collection of his recipes, poetry and photography. He has worked for former VP Dan Quayle, Governors' in North Carolina, New York and Florida, Donald Trump, Tina Turner, Neil Young, James Taylor, Jimmy Buffet and thousands more. Chef Michael was Chef de Cuisine for the U.S. Open Tennis Tournament for 8 years and Executive Chef/F&B Director for private clubs and resort hotels. Chef Fahey established the Blue Reef Hospitality, LLC to provide the Florida Keys catering, Key West Cooking School and hospitality consulting. Blue Reef Catering and Key West Cooking School operated in Key West until 2019. During that time he was F&B Manager/Executive Chef at the Doubletree Grand Key Resort, along with consulting for the Florida Keys Community College to help establish their Culinary Arts program. Chef Michael had bought a cabin in Sapphire, NC while he was F&B Director/Executive Chef at the Cedar Creek Racquet Club in Cashiers, NC a position he held for 5 years prior to relocating to Key West. Ready to get back to his mountains, Chef Michael moved back to North Carolina during the Covid crisis. Always an advocate for education, Chef Michael accepted the position at Brevard College as Executive Chef. Where Chef Michael will pursue helping to solidify the Food Service Program and who knows maybe start some cooking classes to help people learn more about food and cooking.
Introducing Chef Michael Fahey; former certified executive chef and culinary educator, fellow of the American Academy of Chefs; originally from Chicago, Illinois; he has been in the hospitality industry for over 30 years. Chef Michael has had the experiences in most types of foodservice operations as Executive Chef, Food and Beverage Director, General Manager and consultant. Most recently worked in Key West for Key West Cooking School and Small Chef at Large Catering providing culinary education and world class catering at the Hemmingway House, the Little White House (with former White House Chef Walter Schieb) and Sunset Key along with many other private and public venues. Chef Michael has provided his world class cuisine in New York City, Palm Beach, Cincinnati and his home in Western North Carolina. Chef Michael produced a cookbook in 2008, Cooking American Style, Up on Cedar Mountain, featuring a collection of his recipes, poetry and photography. He has worked for former VP Dan Quayle, Governors' in North Carolina, New York and Florida, Donald Trump, Tina Turner, Neil Young, James Taylor, Jimmy Buffet and thousands more. Chef Michael was Chef de Cuisine for the U.S. Open Tennis Tournament for 8 years and Executive Chef/F&B Director for private clubs and resort hotels. Chef Fahey established the Blue Reef Hospitality, LLC to provide the Florida Keys catering, Key West Cooking School and hospitality consulting. Blue Reef Catering and Key West Cooking School operated in Key West until 2019. During that time he was F&B Manager/Executive Chef at the Doubletree Grand Key Resort, along with consulting for the Florida Keys Community College to help establish their Culinary Arts program. Chef Michael had bought a cabin in Sapphire, NC while he was F&B Director/Executive Chef at the Cedar Creek Racquet Club in Cashiers, NC a position he held for 5 years prior to relocating to Key West. Ready to get back to his mountains, Chef Michael moved back to North Carolina during the Covid crisis. Always an advocate for education, Chef Michael accepted the position at Brevard College as Executive Chef. Where Chef Michael will pursue helping to solidify the Food Service Program and who knows maybe start some cooking classes to help people learn more about food and cooking.
Climate change is the single most important global environmental and development issue facing the world today and has emerged as a major topic in tourism studies. Climate change is already affecting the tourism industry and is anticipated to have profound implications for tourism in the twenty-first century, including consumer holiday choices, the geographic patterns of tourism demand, the competitiveness and sustainability of destinations and the contribution of tourism to international development. Tourism and Climate Change: Impacts, Adaptation and Mitigation is the first book to provide a comprehensive overview of the theory and practice of climate change and tourism at the tourist, enterprise, destination and global scales. Major themes include the implications of climate change and climate policy for tourism sectors and destinations around the world, tourist perceptions of climate change impacts, tourism’s global contribution to climate change, adaptation and mitigation responses by all major tourism stakeholders, and the integral links between climate change and sustainable tourism. It combines a thorough scientific assessment of the climate-tourism interrelationships with discussion of emerging mitigation and adaptation practice, showcasing international examples throughout the tourism sector as well as actions by other sectors that will have important implications for tourism. Written by three leading academics in this field, this critical contribution highlights the challenges of climate change within the tourism community and provides a foundation for decision making for both reducing the risks, and taking advantage of the opportunities, associated with climate change. This comprehensive discussion of the complexities of climate change and tourism is essential reading for students, academics, business leaders and government policy makers.
Our current climate is strongly influenced by atmospheric composition, and changes in this composition are leading to climate change. Physics of Radiation and Climate takes a look at how the outward flow of longwave or terrestrial radiation is affected by the complexities of the atmosphere's molecular spectroscopy. This book examines the planet in
Written by three authorities in the field, and including more than 600 images, this compendium helps professionals understand the recent advances in the use of magnetic resonance imaging and ultrasound for the diagnosis and treatment of arthritis.
Orthopedic Clinical Examination With Web Resource provides readers with fundamental knowledge for developing proficiency at performing orthopedic evaluations and diagnosing conditions. Michael P. Reiman, who is internationally respected for his teaching, clinical practice, and research focused on orthopedic assessment and treatment methods, presents an evidence-based guide on the process of conducting tests and making diagnoses.
This book provides an overview of historical and contemporary cases of homicidal poisoning. While homicidal poisoning is sometimes thought of as a thing of the past, it continues to be a contemporary problem, and in fact the unknown offender rate for poisoning cases is 20-30 times that of other homicide types in contemporary research, and many poisoners commit serial homicides while going undetected. The author of this important and timely work explores the theoretical bases for understanding homicidal poisoning, the nature of poisons used in homicidal cases, the characteristics of poisoners and their victims, and techniques for detection and prevention. This unique book will be of particular interest to: students of criminology (classes dealing with criminal psychology, and murder investigation); students of the history of crime; criminal justice professionals: attorneys, homicide detectives, forensic pathologists, forensic and clinical toxicologists, and other forensic investigators; and all interested in poisons, poisoners and the detection of poisoning. It has relevance to criminology, law and policing, toxicology and forensic science, the history of crime and detection, and criminal psychology. Endorsements: "A most welcomed addition to the important subject of the criminal poisoner. The author has done a fantastic job of researching the world literature, and distilling it down for the reader. The work is very well referenced, and provides critical information for law enforcement, forensic pathologists, and others, that could be dealing with the criminal poisoner." John H. Trestrail IIIToxicologistLos Lunas, New Mexico USA "Dr Michael Farrell has produced a comprehensive and authoritative work on a most serious but often overlooked aspect of criminal assault - the act of poisoning. In the Criminology of Homicidal Poisoning, Farrell seamlessly weaves together the facts about poisons and their use as an instrument of homicide with the context of the larger issue of murder. By examining the poisoner and the victim, the reader is provided a depth of understanding about how a deadly outcome arose and why the choice was made to employ poison to get the grisly job done. With criminal homicide by poisoning making up a small percentage of known crimes, the danger of insufficient scholarly attention is present. Dr Michael Farrell makes a significant contribution to ensure against this potential. As a homicide researcher, I know Criminology of Homicidal Poisoning will join the works I turn to in understanding the nuances of the how and why of homicide." Dr Richard M. Hough, Sr., Criminology and Criminal Justice and Public Administration Program Coordinator, University of West Florida, US "This comprehensive text links forensic toxicology with criminology, making a solid contribution to both fields. Farrell not only describes how homicidal poisoning fits the most popular criminological theories for why people kill but also examines the nature and lethality of various poisons, identifies trends in poisoning, provides a history, and shows offender traits and victim characteristics. In addition, he discusses issues for investigators and prosecutors who will be taking a poisoning case to trial." Katherine Ramsland Professor of forensic psychology at DeSales University, PennsylvaniaPsychology Today/div
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