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...work really hard," he says. One of his happiest memories is practicing card tricks all day at Merlin's. At 15, he had the maturity to realize that a career in comedy wasn't a matter of "I'm funny. Now I'll be funny in public." A disciplined apprenticeship was the prerequisite for overnight stardom...

Author: /time Magazine | Title: Steve Martin, a Mild and Crazy Guy | 11/15/2007 | See Source »

...invitation, following two years of apprenticeship, came on the eve of Zornow’s departure for Cambridge...

Author: By Daniel J. Mandel, CRIMSON STAFF WRITER | Title: The All-Spin Zone | 11/14/2007 | See Source »

...asks Pavloff, referring to the reality TV show in which contestants try to impress the profane Chef Ramsay with their culinary prowess. According to Pavloff, Ramsay is not an anomaly. But Ramsays and their ilk did not deter Paur from making the most of her apprenticeship. In fact, she found that cooking gave her a boost in confidence. “I realized that I could actually make money by being a pastry chef,” she says. If Pavloff, Chang, and Paur are any indication, perhaps more Harvard students will consider the transition from coffee-slave to sous...

Author: By Diane J. Choi, CRIMSON STAFF WRITER | Title: Hey Ma! When I Grow Up I Want to Go to harvard and Become a Chef! | 9/26/2007 | See Source »

...experience to fresh talent. Dodge & Cox hires only one or two analysts a year. Starting in the 1980s, that became a problem as the firm began covering foreign companies. Dodge & Cox could have hired a big batch of analysts but decided not to, fearing it would wreck the apprenticeship model. "If you hire five people at the same time, they all start going to lunch together," says president Ken Olivier, a member of the U.S.-stocks committee. And as years passed, there might not have been enough promotions to go around. So instead, the firm added research associates--recent college...

Author: /time Magazine | Title: The Cult of Committee | 7/19/2007 | See Source »

Like top athletes or singers, IFF's best perfumers draw salaries that approach $1 million, including bonuses based on successful fragrance sales. Even for someone with a naturally strong sense of smell, it takes more than a decade of training and apprenticeship to develop a refined understanding of the thousands of compounds smell authors draw upon. "Not everyone who blends a few ingredients is a true perfumer," says Subrenat. "Just as not everyone who burns a steak at home is a three-star Michelin chef." The best scent specialists are so savvy that they can identify the most prominent three...

Author: /time Magazine | Title: The Smell of Competition | 5/3/2007 | See Source »

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