EATING THE RIGHT FOOD

Trying to eat more of the right things does not mean 'going on a diet', especially not one of the quick-fix diets so many celebrities are keen to endorse. True, you may lose weight with one of these, but it could well be only temporary. And you're likely to be less healthy as these diets don't provide all the nutrients you need. There's no such thing as a single super-food which contains every nutrient you'll need, so only by eating a varied diet will you get all you need to stay healthy. There are five main food groups and ideally you should eat a good balance of each of them each day.

Potatoes Fruit and vegetables
Fresh fruit and veg, frozen, chilled, canned, 100% juice, and dried fruit & veg all count here. You should try to eat at least five portions of fruit & veg each day. The size of a 'portion' can vary depending on what you're eating, but a good rule is that a portion of fruit or veg will generally weigh about 100 grams. Juice also counts as a portion, but however much you drink in a day it will only count as one portion. This is because juice doesn't contain as much fiber as "solid" fruit.

Meat Bread, potatoes and cereals (including noodles, pasta and rice)
Starchy foods like these should make up half your plate. Your body's main source of energy and the high fibre keeps you regular in the bowel department. Surprisingly, an average serving of potatoes also contains a healthy dollop of vitamin C and, unless you've smothered them in butter, absolutely no fat.

Lean meat, fish, poultry, eggs, nuts, beans and pulses
All of these provide a good source of protein, which helps your body rebuild itself (repairing damaged muscles, hair, nails etc). OK, if you're vegetarian or vegan you're not going to go for the meat & fish... but eating soya also does this and there are smaller amounts in grains and dairy products.

Milk Milk and dairy products
These are a rich source of calcium, which strengthens your bones and teeth and helps your muscles and nerves function properly. The best products health wise will be those classified as having lower fat. A pint of milk a day is enough to ensure you're getting the recommended daily intake of calcium.

Chocolate cake Foods containing fat and sugar
Fat is a great energy source, but fatty foods don't contain very many nutrients. Just one gram of fat contains about nine calories so unless you take a lot of exercise having eaten a lot of fatty foods, your body will retain the fat and you'll put on weight. But don't avoid eating fat altogether - your body needs energy and in smaller doses fat is an important part of healthy eating. And though it's high in fat, chocolate's fine every now and then. It even triggers happy, smiley endorphins in your brain!

_________________________________________________________________

EATING OUT

If you only eat out now and again and the rest of the time you eat a well balanced diet, you don't need to worry about the effect of the occasional indulgence. But knowing how to make healthy choices from menus is vital. However, at a conservative estimate, most people eat out for about 25 per cent of their meals, which means we need to be more careful about the choices we make from menus. The trend towards eating food outside the home is increasing, so even if it doesn't apply to you now, it soon will. Research shows that people who eat out the most have a higher body mass index than those who eat mainly home-prepared and cooked food. That's because food on sale outside the home, whether fast food or haute cuisine, is mainly high in fat, sugar or salt. Added to which, offers such as buy-one-get-one free pizzas or discounts on super-size chips or burger all deposit a load of lard in your arteries and on to your waist. If you want to make the best choices for your waistline and health be prepared to ask questions. And if the waiter doesn't know the answers, patiently and politely ask him or her to find out from the kitchen.

Lower calorie tips

Ask for a medium or small size portion, shunning the double helpings and 'all you can eat' offers.
Alcohol is not calorie-free. A small glass of dry white wine contains 80 calories. These are getting harder to come by as most pubs and bars serve large glasses, which have about 150 calories.
Aperitifs, beer, spirits and digestifs all take their calorie toll, so for general health and to avoid weight gain, stick to a low intake.
Be wary of aperitifs which come with nibbles such as crisps and nuts that are very high in calories.
Alcohol also lowers eating inhibitions - so you eat more if you drink with meals.
Order wine by the glass, not the bottle, or share half a bottle between two.

Before you go out

You don't have to eat three courses at a meal. Eat just two (decide beforehand or when you see the menu), or share a starter and pudding with your companion, or have two starters instead of a starter and main course. Get to know places that cook low-fat food or will cook or serve dishes as you wish. Have an apple and a glass of water half an hour before you go out to reduce your appetite.

Checklist to print

Starters
Avoid pate, rilettes, meat or fish mousses, goujons, antipasto plates of salami and other fatty meats and creamy soups. Choose Thai-style broths, vegetable soups and fish soups, or ones like bouillabaisse. Smoked salmon and gravad lax with wholegrain breads are good choices, as are salads. Ask for the dressing on the side (also for main course salads), not added or tossed into the dish. Bread - it's better to fill up on breadsticks and wholegrain bread (no butter) than eating a starter.

Main courses
Avoid food with added fat: that's fried, deep-fried, sauteed, pan-fried, meuniere (swimming in butter), breaded, crumbed, battered and goujons. Choose dishes that are low fat, stir-fried, chargrilled, grilled, steamed, poached or en papillote. Roast may be with or without added fat - enquire. Avoid fatty meat such as duck or goose, meat pies (or any pastry - en croute), burgers and sausages. Choose lean meat, game, poultry or fish grilled, poached or steamed. Remove any visible fat from meat. Avoid sauces such as mayonnaise, salad dressing, tartare, bearnaise or mornay, or any others made with cream or butter. If the menu doesn't fully describe what's in the sauce, ask the waiter to find out. If you're not sure ask for the sauce in a dish on the side. Choose wine or stock-based sauces or vegetable sauces such as salsas. Avoid pasta in creamy sauces and lasagne or other dishes made with fatty mince. Choose tomato-based pasta sauces rather than cream-based sauces or marinara (seafood) sauce. Avoid all fondues whether they're the type that dips raw ingredients into boiling fat, melted cheese or chocolate sauce. Avoid pizza toppings such as salami, pepperoni, other fatty meat and cheese. Choose vegetable and seafood toppings with extra vegetables and without cheese.

Cheese course
Say no, unless you haven't had a pudding and starter. Even then choose small amounts. If you eat it with biscuits don't have butter. Eat cheese with fruit (pears, grapes, apricots) or celery instead of biscuits and bread.

Pudding
Avoid pastries, cheesecakes, souffle, mousses, creme brulee, creme caramel, trifle, ice cream - just about everything! Choose sorbet instead of ice cream. Eat fresh fruit, such as raspberries, strawberries or oranges, without the cream or sauces. Or have a coffee and petit fours or a chocolate mint instead of pudding.

Coffee (in addition to pudding)
Avoid calorie-laden coffee, such as cappuccino, latte, with cream, with liqueur. Choose espresso, an Americano or black filter coffee.

If you're eating out at a restaurant chain you may be able to visit its website in advance and check the nutritional information to find the lowest calorie choices on the menu. Decide what you're going to eat before you go, and stick to it.

HOW TO SELECT A GOOD PIECE OF BEEF

Selecting your cut

From Sunday roast to boeuf bourguignon, beef has been a favourite for generations. But which cut should you choose? Our guide gives you the lowdown, from neck to rump via all the bits in between, and suggests the best method of cooking for each. When buying beef, you should make sure the meat is red, as brown colouring shows that it's been open to the air for some time. The meat should be firm to the touch. Fat should be creamy coloured and it's better if there's some fat flecked - or marbled - throughout the meat, as this makes it more tender. Since the BSE crisis in Britain, some traditional cuts of beef are no longer available. Material that's considered to have a risk associated with it, such as the spinal cord, is now removed in abattoirs before it reaches your local butcher. Brisket: This cheaper cut from the belly of the animal can be bought with or without bones as a joint for slow-roasting, or for stewing and casseroling as cubes or mince. Chuck or blade: Taken from the shoulder, this cut is similar to neck, but can also be bought as a roasting joint. As this joint isn't as tender as other cuts of beef, it needs slow-roasting to achieve best results. Steaks and diced meat from the chuck are ideal for casseroles, or even braising. Chuck meat is leaner than neck, which makes it ideal for people who are watching their fat intake, but might not want to pay for premium cuts.

Flank: Sometimes called thick flank or thin flank, depending on the thickness of the meat, determined by which part of the animal it comes from. The flank is quite lean and is generally useful for casseroles and curries or for slow-roasting. It needs to retain the moisture that would be lost in quick-roasting. Forerib: Taken from the back of the animal, forerib is a useful roasting cut. Sometimes, the ends of the bones are cut off to make a separate joint. You may wish to buy a forerib joint boned and rolled, so that stuffing and carving is easier. Although more tender than some of the cheaper cuts, the forerib still needs cooking for longer than premium joints. It's a mid-priced cut. Neck or clod: The meat from the neck of beef contains quite a large amount of fat and isn't as tender as the premium cuts. This makes it ideal for slow-cooking. Neck can be bought as steaks or ready-diced, which is perfect for casseroles and stews. Price-wise, the cut is relatively cheap, so it's possible to buy more meat than you need if you wish to take the time to trim the fat further. Ribs: Taken from the side of beef, ribs can be bought on the bone or as a boned-and-rolled joint. Similar to sirloin, but not as tender, the ribs make an ideal, mid-priced roasting joint. Rump: Rump is similar to sirloin, but slightly less tender, so it's a little cheaper. The steak cuts are generally lean, but do require more care when cooking. Shin: The shin of beef is from the front leg and the leg cut is from the hind limb. Both are cheaper cuts as they contain quite a large amount of connective tissue. However, this makes them ideal for stews and casseroles as it melts down during the long, slow cooking and gives extra flavour to the sauce. You could make stock from the shin or leg if the bone is left in the joint. The joint can be slow-roasted. Sirloin: Sirloin is the premium cut of beef, which costs quite a bit more per kilo than some other cuts, but is more tender, so will taste better with less cooking. Sirloin can be bought as a joint for roasting, on the bone or boned and rolled. Fillets are often removed from the roasting joints, and are then sold separately as steak. Fillet steaks are also the premium steak cut from beef. Sirloin can tolerate high temperatures, which makes it ideal for grilling and frying as steaks or oven-roasting as a joint. Topside and silverside: Two separate cuts of slightly different quality. Topside is similar to rump and can be roasted as a boneless joint. It's not quite as tender as sirloin, so can't stand high temperatures as well, but if treated with care, will provide an excellent roast. Silverside is a coarser cut of beef than topside and doesn't roast as well. It's often used for making boiled beef dishes or mince. However, there are no bones in silverside which means that it provides a great deal of meat per kilo.

Turnips HOW TO CHOOSE GOOD VEGETABLES

Root vegetables traditionally form the staple of our winter crops, used in everything from the Sunday roast to soups. Stuffed with vitamins and minerals, they'll even help you shake off the winter blues. Beetroot: Beetroot is closely related to sugar beet and is believed to be derived from a wild species native to the seashores of Europe. It's a beautiful deep scarlet or burgundy colour and adds a dash of vibrancy to any winter dish. It's commonly used as a side dish to traditional roast dinners, in summer salads or in sauces. The young leaves of the beetroot can also be used in salads. Carrots: Thought to be originally from Afghanistan, carrots were once used by Middle Eastern royalty to aid seduction. In the wild, the carrot's original colour is white, and is only orange in colour due to cultivation by the Dutch in the 17th century. You can even buy purple carrots in some supermarkets: they're not 'dyed' as appearance would suggest - this is the way they were grown in the Middle East and India as far back as the tenth century. Carrots are a member of the parsley family and are related to the parsnip, celery and fennel.

They have a strong, sweet flavour, and are a good source of vitamin A, beta carotene and potassium. Always choose firm, young carrots if possible, as they're more tender. Carrots are delicious steamed as a side vegetable and tossed with butter and a pinch of ground cumin, or roasted with other root vegetables. Make a fragrant soup combining carrots with fresh coriander, and mix grated carrots with chickpeas, olive oil, lemon juice and chopped mint for a fresh-tasting salad. Celeriac: Celeriac is another member of the parsley family and is closely related to celery. Although it looks superficially like a turnip, the taste is much more similar to that of celery. Celeriac is often used in soups and stews but can also be used grated in salads. Alternatively it can be baked or boiled and used as a side vegetable. It's quite an unusual vegetable and isn't very widely available. The best time to look for celeriac is in the autumn and winter when the main crop hits the markets. Peeled celeriac will darken so toss it in lemon juice or add a little juice to the cooking water. When choosing your celeriac try to go for roots that are less than four inches diameter, as the smaller, younger roots tend to be much more tender and less woody. Jerusalem artichoke: The Jerusalem artichoke, not to be confused with the globe artichoke, is actually a member of the daisy family and is closely related to the sunflower. It's originally from North America but is widely available in season. The artichoke is a crisp, underground tuber, white or yellowish in colour, and is irregularly club shaped and quite knobbly. The flesh is quite sweet due to the presence of inulin, which is a particular sugar that can also be eaten by diabetics. Jerusalem artichokes can be baked or made into soup. Parsnip: Another member of the parsley family, the parsnip is a traditional winter vegetable. The cold winter weather is partly responsible for its delicious flavour as the cold helps to turn the starches into sugars. The parsnip has been used since the time of the Roman Empire. It was extremely popular in the Middle Ages, owing to its high carbohydrate content, sweet flavour and nutritious flesh. The parsnip is high in potassium, calcium and vitamin A. In fact, it was the staple root vegetable until it was ousted by the potato in the 16th century. Parsnips are still widely used, especially in the winter months as roast vegetables as well as in soups and other dishes. Salsify: Another member of the daisy family, salsify is one of the lesser known root vegetables. It's also known as the oyster plant as its root tastes slightly of oysters. The root of salsify is used in a similar way to any other root vegetable, in soups, stews or mashed. Try using boiled salsify in a salad to add a crisp delicate flavour. Swede: The swede, known as rutabaga in the US, is a comparative newcomer to our table. It was developed in Bohemia, possibly in the 17th century, though there are no written records of its development. Swedes can be purple, white or yellow in colour with white or yellow flesh. It's a common winter vegetable and is usually used in mash, stews and casseroles. Sweet potato: Originating from South America, the sweet potato may resemble the ordinary potato but it's quite different botanically, if no less delicious. It's usually a pinky colour, though it may look more white or purple depending on the variety, and can be used in a number of different ways. They're a key ingredient to the American Thanksgiving meal where they're baked and served with the roast turkey. As with the ordinary potato, the sweet potato is incredibly versatile and can be made into soup, fritters, or served simply as a dish on its own. Turnip: The turnip has been known in Europe since prehistoric times, and although it's used primarily for its root, the leaves can also be eaten as spring greens. It's a member of the Brassica genus which it shares with swedes and cabbages. Turnips vary considerably in shape, size and colour; they can be round, flattened or cylindrical, yellow or white, with or without a green or purple zone near the top. Turnips are used in a similar way to swede: mashed, roasted or used in casseroles

Chic Cuisine

By Louise Marchand

Poetry, showmanship and expertise

Some distinguished signatures take the art of gastronomy to new heights. All the big names in French cuisine have a Paris address: reinvention of traditional dishes; fusion of herbs and spices, both savoury and sweet; innovation and a touch of genius are the main ingredients at these celebrated venues. Ambassadors of French cuisine, the top starred chefs, ranked in the food guides, will receive you in their domains, where the setting is often as spectacular as the bill. If dinner there is beyond you, why not try their lunch menus, somewhat easier on the pocket but usually taken by storm! Advance booking is essential, at least a fortnight before.

AMBASSADEURS (LES), 10, place de la Concorde 75008 PARIS. Specialties: Traditional .Seasonal menus. "Egg blancmange with black truffles"; calves' sweetbreads and spaghetti carbonara; "biberon" lamb in curry and coconut; beetroot foie gras; scallops St Jacques and leek vinaigrette; candy-floss with wild strawberries. Practical information: Subway : Concorde, RER : A - Auber, telephone number : 01 44 71 16 16, fax : 01 44 71 15 02,

BRISTOL (LE).112, rue du Faubourg Saint Honoré 75008 PARIS. Specialties: Traditional. Macaroni stuffed with artichoke, truffle and foie gras de canard with parmesan cheese. Bresse fattened chicken flavoured with wine from the Jura region, garden peas, pie in salad and grilled foie gras. Dark chocolate zabaglione, hazelnuts in nougat, caramel with spices and Bourbon vanilla ice-cream. Practical information: Subway : Miromesnil, RER : A- Auber, telephone number : 01 53 43 43 00, fax : 01 53 43 43 01

HEALTHY HEART

Eating for a healthy heart

Your heart is the most important muscle in the body, so it pays to look after this vital organ by watching what you eat. Diet plays an important role in helping to keep coronary heart disease (CHD) at bay. CHD is the nation's biggest killer. More than one in five men and one in six women in the UK currently die from CHD, according to research conducted by the British Heart Foundation, but we can all do a lot to reduce our risk.

What's CHD? CHD is caused by atherosclerosis - the furring up and narrowing of the small arteries that supply blood to the heart. This can restrict the flow of blood, causing pain known as 'angina'. If a blood clot forms within the narrowed arteries, it can block the flow of blood to the heart and cause a heart attack. CHD affects both men and women, and while it mainly affects older people, those as young as 25 can develop it. CHD tends to run in families and the risk is also increased by smoking, an unhealthy diet, high cholesterol levels, diabetes, high blood pressure, obesity and lack of exercise A healthy, balanced diet which includes cutting saturated fat to help keep cholesterol levels under control is one of the most important ways to reduce risk.

Rules of thumb

The following rules of thumb will help you to maintain a healthy heart:

Eat at least five portions of fruit and vegetables a day.
Eat fish at least twice a week. Ensure one portion is oily fish such as mackerel, salmon or pilchards. Fresh, canned and smoked types all count.
Cut saturated and trans-fats. Cutting back on these fats and replacing some with small amounts of unsaturated fats will help to improve the ratio of 'good' HDL cholesterol to 'bad' LDL cholesterol.
Eat wholegrains daily. Diets with three or more daily servings of nutrient-rich wholegrains, such as wholemeal bread, wholemeal cereals, rye crackers and brown rice, could reduce the risk of CHD by up to 30 per cent.
Keep to a healthy weight. If you're overweight, reducing your weight will reduce the workload of your heart and help to keep your blood pressure down.
Limit salt. Aim for less than 6g a day (about a teaspoon full) - it may also help to keep your blood pressure down.

_________________________________________________

FOOD AND HEALTH

What's cholesterol? Cholesterol is a soft, waxy substance that's manufactured largely by the liver and is then circulated within the blood. We all need cholesterol if our bodies are to function efficiently, but if we have too much in our blood it increases the risk of heart disease. A healthy cholesterol level is less than 5.0mmol/litre. The amount of cholesterol circulating in your blood depends on your genes and also what you eat, in particular the amount and types of fat and fibre-rich foods that you eat. There are two main types of cholesterol in the blood: low-density lipoprotein (LDL) and high-density lipoprotein (HDL). Atherosclerosis (which leads to heart disease) can develop if there's too much LDL circulating in the blood, which then undergoes a process called 'oxidation', making it more easily deposited in the walls of the small arteries in the heart. HDL, however, which is often referred to as 'good cholesterol', actually helps to remove LDL from the blood, and so appears to protect against heart disease. So the ideal aim is to have a low level of LDL and a high level of HDL. If you have a high LDL level, it's vital that you watch what you eat to help you to keep your LDL level within healthy limits. However, some people need extra help from medication, so do have regular check-ups with your doctor. The following nutrition tips will help you to look after your heart in many ways, such as regulating cholesterol levels and blood pressure, helping the heart to beat in a smooth rhythm and provide heart-protective nutrients like antioxidants (to combat 'oxidation').

Eat lots of heart-protective food, such as fish, garlic, fruit and vegetables, along with wholegrains, pulses, nuts and seeds.
Boost your intake of oily fish, such as salmon, mackerel, sardines, herrings and fresh tuna. The omega-3 fatty acids that they contain help the heart to beat regularly, prevent blood clots from forming and protect the arteries in the heart from damage. Therefore, health experts advise everyone to enjoy one portion of oily fish every week. However, oily fish contains very small amounts of dioxins and polychlorinated biphenyls, more commonly known as PCBs. The Food Standards Authority now recommends limits: girls and women who might have a child one day, and women who are pregnant or breastfeeding, can have up to two portions of oily fish a week. Other women, men and boys can have up to four portions of oily fish a week.
Increase your intake of soluble fibre, found in oats, pulses, fruit and vegetables.
Don't eat too many saturated fats. These encourage the liver to manufacture LDL. Saturated fat is generally usually from animal sources. The white fat you can see on red meat and underneath poultry skin is rich in saturated fat. It's also found in lard, butter, fatty meat, full-fat dairy foods, hard margarine, cakes, chocolate, biscuits, sausages, pies, fried fast food and pastries.
Replacing some saturated fats with small amounts of unsaturated fats will help to improve the ratio of 'good' HDL cholesterol to 'bad' LDL cholesterol in your blood. The best food to choose is types rich in monounsaturated fats such as olive oil, rapeseed oil, nuts and avocados).
Also reduce your intake of processed foods that contain trans-fats (usually only indicated on food labels as 'hydrogenated vegetable oil' in ingredients lists). Like saturated fats they can also raise cholesterol levels and are mainly found in hard margarine, biscuits, cakes, pastries and fast food.
Eat some soya-based products (such as soya yogurt, milk). Soya protein can help to lower cholesterol levels, but for a good effect you need 25g (1oz) of soya protein every day. One 250ml (9fl oz) glass of soya milk provides about 9g (1/4oz) soya protein
Enjoy an alcoholic drink but be aware that too much booze can damage the heart muscle, increase blood pressure and make it harder to keep to a healthy weight. However, moderate drinking (between one and two units of alcohol a day) can help to protect the heart in men aged over 40, and women who've gone through the menopause.

The Greatest Vitamin In The World endorsed by the NBCCA

_________________________________________________

RESTAURANT OF THE MONTH

YAFFA RESTAURANT: BEST MIDDLE/NEAR EASTERN FOOD IN TRIBECA, MANHATTAN.

A funky, friendly and cozy restaurant owned and managed by Yaffa Seror Faro, quite an unusual woman, a.k.a. The Gypsy Queen of Tribeca. If you are fond of authentic Middle/Near Eastern delights and specialties, then head right away toward Yaffa restaurant. And if you enjoy reading Kafka, Proust, Francoise Sagan, Lord Byron, Omar Khayam and Jean-Paul Sartre, dash into that restaurant and ask for Yafa, the proprietor and the existentialist story-teller. The food is superb and Yaffa herself is better. The menu is one of Yafa Faro’s controversial and most colorful delightful madness and creations, for every single dish on the list is named after a motion pictures star, a Hollywood legend and all those dashy-washy characters you can or would squeeze between. Omar Sharif dish is in demand here. If you are French, call it Boeuf Bourguignon. If you are a tourist lost between New York and New Jersey, then, call it Rudy Giuliani beef stew. And if you are not sure where you are or who you are, ask for Queen Yaffa some directions in life. There is a particular dish I liked very much. Shame on me, I forgot what Yaffa called it or named it! It had the name of a superstar or deity, Queen Yaffa made up the name. But that’s fine, if you are like me who intentionally or unintentionally forgets names, then seize the golden opportunity to inquire about by introducing yourself to the most amicable and gorgeous waitresses working at that delightful spot. Anyway, that wonderful dish was a combination of Middle/Near Eastern specialties consisting of Baba Ghanouj, Hommos, grape leaves, among other stuff. The smoked salmon is another favorite at Yaffa. And the Truffles French dessert is almost perfect. The food rating is: 4 stars. Service: Almost perfect: 5 stars. Yaffa’s hospitality: We got to change the rating system and scale. Queen Yaffa deserves a couple more stars. The restaurant is not a flashy-dashy spot, nor the rendezvous of the Who’s Who in town. However, the clientele is generally highly educated, bright, cultured, some very classy, while others are intellectually bohemian, and if they are not, don’t worry, Yaffa will “bohemianize” them or “intellectualize” the hell out of them. Yaffa restaurant is so much fun. You will love that place. Recently, I came across a piece of literature (A Website print out) about the magic, fantasies and wisdom of Yaffa Seror Faro. Judge for yourself. The Gypsy Queen of Tribeca wrote about the only movie house (owned and operated by her father) in the sleepy tiny village, where she saw the light, where she grew up, and where she began to challenge everybody. She also wrote about hundreds of immigrants from Iran, North Africa, India and more than twenty countries who lived in the neighborhood where she grew up, about their different spices, smells, dresses, clothes and all the colors of their fabrics, styles and attires. A real human Caravan Serail. And in a warm, candid and heart-felt style, Yaffa described toys she never had and toys she created…About store windows which never existed in her small village, except in her eyes and imagination, so she had to create her own fashion and make her own dresses at the age of eight. Quite a woman is this Yaffa Seror Faro. In Aramaic, ancient Hebrew and Phoenician, her name means “The Lion” or “The Happy Lion”. So watch out! This was Maximillien de Lafayette and his pen. See you at Yaffa’s.

_______________________________________________________

DELAWARE NORTH COMPANIES: UNITED STATES' BEST FOOD AND HOSPITALITY COMPANY OF THE YEAR

In 1999, I had -unfortunately- a very disturbing, unpleasant and disappointing PERSONAL experience with Delaware North Companies. I have no harsh words for them, for I fully understand that those incident (s) could and would have happened anywhere, especially, when there is, a very young girl (Of a Slavic background) in a human resources department, who has been empowered by the president of the company to pass childish and absurd judgments on outstanding peers in the hospitality industry, and on those who have already made an immense contribution to food, beverage, hospitality and tourism industries. The problem is NOT the young employee' judgment- I could care less- but, the influence that young and idiot employee had over the president of the company who had to come up with vital decisions based upon what that stupid human resources employee thought, approved, disapproved, and already decided upon! And this is alarming! But, her boss, the president of Delaware North ( A subdivision company) did not care. She sided by her small time employee and fully approved the decision of her "bizarre employee". Everything seems to work like a Swiss watch at Delaware North, except their notorious and lousy human resources department.

So, no hard feelings on my part. That incident which occurred 6 years ago, would not refrain me, today, from writing a glowing article about Delaware North, even though, it brought back, unpleasant memories.

OUTSTANDING REPUTATION

Photo: Jeremy Jacobs, Chairman and Chief Executive Officer of Delaware North Companies. A brilliant mind, with dominant leadership and unusual visionary brilliance.

World Hospitality Magazine conducted a survey on the best food and hospitality industry companies in the United States. The survey also included sectors of tourism, leisure and food suppliers. Delaware North was among the 10 best companies in the United States. This company de facto enjoys a most outstanding reputation worldwide. Even in the Persian Gulf, where the United Arab Emirates are located, the name of Delaware North shines brighter than the desert sun. Under the fabulous leadership of Jeremy Jacobs, Delaware North generates annual revenues in excess of $1.6 billion. Delaware North is gigantic. They are everywhere. They create, design and manage national parks, airports, sports arenas, prestigious international events, you name it. And whatever they touch, they turn it into gold with a signature of excellence and perfection. In my book, they are the best of the best, la crème de la crème.

JEREMY JACOBS: A TOUGH GIANT WITH A BIG AND TENDER HEART

Mr. Jacobs is the driving force and cause and effect of the enormous global success of Delaware North Companies, one of the universe's leading foodservice and hospitality companies. An international consortium of families of companies with landmark names such as: The Delta Queen Steamboat, American Park N Swap, CA. Delaware North Companies has more than 28,000 associates serving hundreds of millions of customers around the globe. Mr. Jacobs is a remarkable human being. Tough on the surface, shrewd at the negotiations table, but under all these strength, power, wealth and leadership made out of steel, and inside the heart of Jacobs, there is a lot of warmth, goodness and family values. In recognition for his enormous contribution to the world of hospitality, tourism and travel, he has been recently named to a new fifteen-member U.S. Travel and Tourism Advisory Board, appointed by the Secretary of Commerce . And the appointment was approved by The White House. This man is known for his generosity and support for academia. Mr. Jacobs is a benefactor of the University of Buffalo. He has been a member of the University of Buffalo Council since 1997 and was appointed chairman by New York's Governor George Pataki in 1998. Mr. Jacobs and his wife Margaret live in East Aurora, New York. And they were productive: They gave the world, six children and 18 grandchildren.

_________________________________________________