Word: making
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Dates: during 2000-2000
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...million line of credit that could easily double. (Now hiring: any geek who thinks he or she can come up with a way to keep music files simultaneously accessible and copyright protected.) The Germans agreed that once the new model is in place, Bertelsmann's subsidiary BMG Entertainment will make its music catalog available and drop out of the copyright-infringement lawsuit that Napster has been fighting for nine months. Even before the deal was announced, Middelhoff began working the phones to persuade his counterparts at Time Warner, Sony, Universal and EMI to do the same...
...research executive for General Mills, Schellhaass doesn't create the most inspiring flavors (not counting Key-lime-pie yogurt), but she does make food that most of us actually eat. Like Go-Gurt, this yogurt-in-a-tube thing that has become a sensation among kids. It is the fastest-selling yogurt product ever released and one of General Mills' biggest market entrants in its 72-year history. (The key: Go-Gurt's tube means no spoon is required.) The company has sold $340 million worth of Go-Gurt, according to an independent researcher, and General Mills has dethroned Dannon...
Ober wanted to move the channel away from the "dump and stir" studio-chef programs. The Food Network has plenty of those, including such personality-rich star chefs as Emeril Lagasse and Bobby Flay. And though Finch didn't know food, she did know how to make great television. So she took Ming Tsai, already a star of his own studio cooking show, and created Ming's Quest, sending the handsome, athletic Tsai on rollicking adventures--a sort of extreme-cooking show. On a journey to the Everglades, he fried a gator on a set rigged together in the swamp...
...self-described risk taker whose sweet-corn ice cream (inspired by Mexican cuisine) is now a summer favorite, Fleming aims to make dessert fun--an attitude that's readily apparent in her basket of warm cinnamon-sugar doughnuts and the warm chocolate souffle served with a shot-glass-size chocolate malted and a scoop of chocolate-malted ice cream. "Claudia gives a lot of thought to her desserts and combines flavors that make you want to eat them," says pastry chef Nancy Silverton of Los Angeles' Campanile restaurant and La Brea Bakery. "I'd rather eat her desserts than...
...method? Start by making the restaurant comfortable for the employees who work there. "If you make them happy," he says, "that translates to the people being happy." After that comes lighting. "You can make a gas station spectacular if you light it properly," insists Kuleto, who says he's found design ideas in everything from European castles to industrial trash. He's also kept his star chefs happy (and loyal) by making them partners in their restaurants. "Pat has an amazing imagination, and he's fearless when it comes to design," says Nancy Oakes, the celebrated chef and part owner...