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12/03/2019

SWe Work - don't be a schmuck. Its been a year for IPO's. Several. without the vestige of a chance to make a profit have nonetheless propered their rock star owners and advisors alike. In many cases the stock has subsequently collapsed, the rest will surely follow in...

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10/11/2019

Coping with Local politics. The world has gone global - and that is a good thing. International supply chain management has encouraged new economies to flourish. Technologies incomprehensible to most allow us to see and speak to friends instanty from a hand held...

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James Cooke Coaching is evolving

James Cooke Coaching is evolving

Welcome to James Cooke Enterprises The company formed by James Cooke and Andrew Sowers in 2017 to coordinate the two elements of the growing business – Strategic and Leadership Consulting on the one hand, International Talks and Workshops on the other. Headquartered...

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Making it work- Part 4 – Keeping it simple

Making it work- Part 4 – Keeping it simple

You have the dream, the plan and you are facing the brutal facts, but gradually you come to see there is so much to do, so many details to watch. As Murphy’s law warned everything ultimately goes pear shaped. How to hold it all together! Time to set down your own...

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Making it work – Part 3 – Brutal Facts

Making it work – Part 3 – Brutal Facts

It is one thing to have a dream, even to have formed a plan – it is quite another to execute it. Most of us think we could have been a contender – if only…but then something got in the way, made us pause, slowed us down, we never got there …if only. So, here’s the...

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Making it work – Part 2 – Having a Dream

Making it work – Part 2 – Having a Dream

Your life, your career, your own fulfilment – they are all part and parcel of each other. But first, to be fully fired up, you need a dream that will inspire you and attract others. What will success look like for you in three* years time? Be realistic: if you are...

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The Cookery School

Chicken, sage and red wine

Chicken, sage and red wine

Giuliano Bugialli was a great Italian food writer*. He died last month and I salute him now through my version of his “Pollo alla salvia ed aglio”. This is the quintessential taste of Tuscany – chicken pieces, red wine, olive oil and masses of sage. It is simplicity...

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Italian Summer Shrimp Gratin

Italian Summer Shrimp Gratin

The secret of cooking is sometimes just to combine simplicity and perfect ingredients. Our tomatoes are brilliant right now, especially the cherry of baby varieties, and we are inundated with basil. Here is Italy at its best. A brilliant light supper – serve with a...

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Brandade de Morue

Brandade de Morue

In France it is called Brandade, in Italy Baccala – a South European peasant dish of supreme subtlety found all-round the Mediterranean. Francesco de Mosto introduced me to it in Venice and then Rick Steyne inspired my version with Tapenade. Originally made with salt...

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Pulled Pork

Pulled Pork

Pulled Pork is the Southern dish par excellence. Why it should be ignored by so many of my posher American culinary luminaries I will never know. It is ubiquitous down our way whether at public fairs or neighbourhood B-B-Q’s. Here, inspired by David Tannis in the NYT,...

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Potage Parmentier

Potage Parmentier

Leek and Potato Soup, the blonde’s favourite soup. I made it last night whilst she was tucked up in bed, and completed this morning. It is a world beater, a super-rich starter, serve in small cups, chilled with a sprinkle of chopped parsley and spring onions and a...

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Bouillabaisse

Bouillabaisse

The soup of the sea gods. The story goes that French fishermen would throw the remnants of the day’s catch into a vast pot, add some local roots (garlic, onion, fennel) herbs (tarragon) a bottle or two of the local white wine, a glass of pastis (Pernod), and water and...

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