Two Great Email Resources from
ZingTrain:
What Are Our Seminar Participants Saying?
I had the best time at the Bottom-Line Training seminar I attended in November, and I can honestly say that it has made a difference every single day I have worked since then, and helped me at home, too.
This month we're doing custom training work for
OFA/Association of Horticulture Professionals, Oakland Schools, ePrize, Davis Food Co-op, and UM Health System.
THANK YOU!
Aug 23-24, 2009 
This class was developed in conjunction with Daphne Zepos, a veteran instructor who has previously taught ‘Master Class’ programs at Artisanal Premium Cheese Center in New York City and at The Cheese School in San Francisco. Ms. Zepos will lead the class, assisted by cheese specialists from Zingerman’s Delicatessen and Zingerman’s Creamery. The program is scheduled for Monday, August 24 and Tuesday August 25, with an optional welcome dinner and cheese tasting on Sunday, August 23. Class sessions will be held at various Ann Arbor locations, including Zingerman’s Delicatessen, Zingerman’s Roadhouse, and Zingerman’s Creamery.
Notes Zingerman’s co-founder Ari Weinzweig, “Over the years Daphne has developed herself into one of the world’s best-trained, most passionate, advocates for artisan cheese. While the course is designed for professional cheese lovers it’s equally great for amateur, but passionate, cheese lovers—sort of what Tiger fantasy camp does for really passionate baseball fans.” Former student Stephanie Baker adds, “She gives you the big picture in a way that no other cheese expert can—her course content is both practical and imaginative, synthesizing the approaches of a scientist, detective, storyteller, poet, and monger.”
ZingTrain’s Cheese Mastery Class will cover the history and techniques of cheesemaking, milk types and cheese classification, affinage, regional specialties and variations, flavor profiles and food and beverage pairings, proper care and handling of cheese, service and presentation, and other related topics. Students will also be treated to a tour of Zingerman’s Creamery, makers of award-winning fresh and aged cheeses, to observe cheesemaker John Loomis in action.
Registration is open and attendance will be limited to 20 students. The regular cost of $1,200 for the Cheese Mastery Class is being reduced to $975 for this inaugural session. The class fee includes tuition, all class materials, product samples, lunch and breakfast on Monday and Tuesday. A Sunday night cheese dinner at Zingerman’s Roadhouse is additional.
Read about doing business "The Zingerman's Way" in the December issue of DBusiness magazine! Learn how "How a small Ann Arbor Delicatessen grew into a $35-million powerhouse by teaching its employees to comprehend a P&L statement." Featuring interviews with founding partner Ari Weinzweig, as well as co-managing partners and front line folks from across Zingerman's community of businesses, writer David Shepardson explores how the "open-book" approach to finance has enabled the organization to create an environment where all staff are committed to improving financial performance.