RSA Certified SE Professional in Security Information and Event Management Exam Braindumps
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050-SEPROSIEM-01 techniques - RSA Certified SE Professional in Security Information and Event Management Updated: 2024 | ||||||||
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Exam Code: 050-SEPROSIEM-01 RSA Certified SE Professional in Security Information and Event Management techniques January 2024 by Killexams.com team | ||||||||
050-SEPROSIEM-01 RSA Certified SE Professional in Security Information and Event Management Exam: 050-SEPROSIEM-01 RSA Certified SE Professional in Security Information and Event Management Exam Details: - Number of Questions: The test consists of approximately 60 multiple-choice questions. - Time: Candidates are given 90 minutes to complete the exam. Course Outline: The RSA Certified SE Professional in Security Information and Event Management (SIEM) course is designed to provide professionals with the knowledge and skills required to implement and manage RSA NetWitness Platform for SIEM. The course covers the following topics: 1. Introduction to SIEM - Overview of SIEM concepts and components - Understanding the role of RSA NetWitness Platform - RSA NetWitness Platform architecture and components - Navigating and accessing RSA NetWitness Platform interface 2. RSA NetWitness Platform Installation and Configuration - Pre-installation planning and requirements - Installing and configuring RSA NetWitness Platform components - Setting up log collection and event processing - Configuring data sources and parsers 3. Security Monitoring and Incident Response - Real-time event monitoring and correlation - Detecting and analyzing security incidents - Implementing incident response workflows - Conducting forensic investigations 4. Threat Intelligence and Analytics - Incorporating threat intelligence feeds - Applying analytics and behavior-based monitoring - Identifying and mitigating advanced threats - Creating custom rules and alerts 5. RSA NetWitness Platform Administration - Managing user roles and permissions - Configuring system settings and integration - Generating reports and dashboards - Performing system maintenance and upgrades Exam Objectives: The test aims to assess candidates' understanding and proficiency in the following areas: 1. SIEM fundamentals and concepts 2. Installation and configuration of RSA NetWitness Platform 3. Security monitoring and incident response using RSA NetWitness Platform 4. Threat intelligence and analytics in RSA NetWitness Platform 5. Administration and maintenance of RSA NetWitness Platform for SIEM Exam Syllabus: The test syllabus covers the Topics mentioned in the course outline, including: - Introduction to SIEM - RSA NetWitness Platform Installation and Configuration - Security Monitoring and Incident Response - Threat Intelligence and Analytics - RSA NetWitness Platform Administration | ||||||||
| RSA Certified SE Professional in Security Information and Event Management RSA Professional techniques | ||||||||
Other RSA exams050-CSEDLPS CSE RSA Data Loss Prevention 6.0050-ENVCSE01 CSE RSA enVision Essentials (new update) 050-SEPROAUTH-01 RSA Certified SE Professional in Authentication 050-SEPROGRC-01 RSA Certified SE Professional in Governance, Risk and Compliance 050-SEPROSIEM-01 RSA Certified SE Professional in Security Information and Event Management 050-v70-CSEDLPS02 RSA Data Loss Prevention Certified System Engineer 7.x 050-v71-CASECURID02 RSA SecurID Certified Administrator 7.1 050-v71x-CSESECURID RSA SecurID Certified Systems Engineer 7.1x 050-6201-ARCHERASC01 RSA Archer Associate 050-11-CARSANWLN01 RSA NetWitness Logs & Network Administrator | ||||||||
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| RSA 050-SEPROSIEM-01 RSA Certified SE Professional in Security Information and Event Management https://killexams.com/pass4sure/exam-detail/050-SEPROSIEM-01 Reference: QUESTION 95 : Device classes A. apply to only active devices. B. include multiple levels of sub-classes. C. represent the status of devices and provide a framework for organizing the devices. D. represent the general function of the devices and provide a framework for organizing the devices. Correct Answer: D Reference: QUESTION 96 : The Collector service A. stores the log information in its raw format. B. retrieves data according to requests and requirements for event viewing, reporting, queries, and alerts. C. provides support for the Task Triage incident management and the Vulnerability and Assessment Management features. D. interprets all incoming event data to discover new devices not currently being monitored and adds new devices to the list of monitored devices. Correct Answer: D Reference: QUESTION 97 : Events can be collected using which of the following services? A. Syslog and Agentless Windows B. Syslog, SNMP, File Reader, and ODBC C. Syslog, SNMP, File Reader, ODBC, and Agentless Windows D. Syslog, SNMP, File Reader, ODBC, Agentless Windows, SDEE, LEA and VMware Collector Correct Answer: D Reference: 34 QUESTION 98 : Supported devices that require a service A. do not need any additional configuration. B. do not need to be added to the Manage Monitored Devices screen. C. must be configured ahead of time and have the correct service installed to communicate with RSA enVision. D. must be configured ahead of time and be set up in the EventSource Integrator to communicate with RSA enVision. Correct Answer: C Reference: QUESTION 99 : A device in active state has events that A. are waiting to be stored in the Collector service. B. are collected and stored via the Collector service. C. have begun being collected from support devices. D. have begun being collected from a new unknown device. Correct Answer: B Reference: QUESTION 100 : Device classes A. apply to only active devices. B. include multiple levels of sub-classes. C. represent the status of devices and provide a framework for organizing the devices. D. represent the general function of the devices and provide a framework for organizing the devices. 35 Correct Answer: D Reference: 36 For More exams visit https://killexams.com/vendors-exam-list Kill your test at First Attempt....Guaranteed! | ||||||||
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Finding a decent source of income is getting harder. Interest rates haven't improved, but with lots of investors chasing the defensive stocks' story, dividend yields are no longer as tempting as they were. That makes insurer RSA- still yielding more than 8% - look pretty tempting. So should you buy it? RSA delivers solid returns with low riskCertainly, RSA's results for 2011- out this morning - look good. It has continued to perform well by sticking to a simple business model- a disciplined approach to insurance and a low risk investment portfolio. Subscribe to MoneyWeekSubscribe to MoneyWeek today and get your first six magazine issues absolutely FREE Get 6 issues free Sign up to Money MorningDon't miss the latest investment and personal finances news, market analysis, plus money-saving tips with our free twice-daily newsletter Don't miss the latest investment and personal finances news, market analysis, plus money-saving tips with our free twice-daily newsletter Underwriting profits grew by 58%. Investment returnsgrew by 19%, as RSA locked in some profits on selling shares. Meanwhile, the dividend was raised by 4% to 9.16p per share. So far so good, but what about the future? We like RSA's low-risk approach to investment. A full 89% of its portfolio is invested in high -quality fixed-income and cash assets and it has minimal exposure to weak eurozone government debt. This makes RSA a relatively low-risk investment. But the trade-off is that it now faces a problem. Like a pensioner searching for a good annuity rate, RSA has fallen victim to the low interest rate world. As many of the existing bonds in its portfolio mature, they are being replaced with ones offering much lower rates. This means lower investment income. In 2012, RSA expects investment income of around ÂŁ500m compared with ÂŁ579m in 2011. That's quite a big drop. So even though underwriting profits should grow, and the current dividend payout looks safe, growing the dividend will be a struggle. Yet the shares are still attractiveHaving said that, RSA looks a far better bet on a risk/return basis than investing in UK banks, for example. Why? Because it earns better returns for shareholders, while taking a lot less risk. Look at the chart below. In 2011, RSA had a return on equity (ROE)of 10.9%. Of the main UK-listed banks, only Asia-focused Standard Chartered - with an ROE of 11.4% - is performing better. Barclays, in stark contrast had an ROE of 6.1% in 2011. In fact RSA, more often than not, has delivered better returns for its shareholders than Barclays during the last five years. RSA v banks: return on equity
But that's not the most important fact. What's even better, is that RSA earns its returns with a lot less leverage (assets divided by capital) than the banks. This makes it a lot less risky as the chart below shows. RSA is shown in pale blue, while the other colours represent individual UK banks. As you can see, RSA is by far the least geared of them all. Assets-to-capital ratio
The fact is, we're in a deleveraging world. That means that life is going to be tough for most financial stocks. High returns look like a thing of the past. And this is exactly why RSA's high yield backed by a lower-risk business model is attractive. At 108p, RSA has a dividend yield of 8.5%. Even if this doesn't grow much, that's still pretty decent. Add in the fact that the net asset value (NAV) per share is 104p and RSA looks a conservative investment. An alternative, lower-risk way to play RSAOf course, high yields rarely come without risk. Even though RSA has twice the amount of capital that regulators require, many are worried that it may have to issue more shares to make it even less risky. This could mean future dividend cuts. If this concerns you then there is still a good way to invest in RSA. The 7 3/8% cumulative irredeemable preference shares (LSE: RSAB) currently yield 6.8% at an offer price of 108p. As I've explained before, the dividend on these shares has to be paid before the ordinary shares. Based on 2011 profits, the preference dividends look very safe and are covered 47 times. Disclosure: I own RSA preference shares.
Photo courtesy of Thomas Knights
Best friends from childhood, Claire Wright and Olivia Soleto had experienced a huge amount of success in their respective careers. A restaurateur and entrepreneur dedicated to scaling British brands in the hospitality and restaurant industry, Soleto had also set up her own events business. A wellness and music expert, Los Angeles-based Wright had built a consultancy business, assisting independently owned wellness and tech fitness brands raise capital and scale. But in July 2018, the duo realized that they were suffering from career burnout and stress — a common theme among many entrepreneurs and leaders — and went searching for a solution. "We both longed for a retreat that would allow us to escape, develop and be inspired," says Wright. "After much research into various retreats, we could not find anything that suited our needs, therefore, we decided to set up our own business." READ MORE: "Quit Your Job And Live In The Caribbean: 5 Cheapest Dream Islands"
Photo courtesy of Circle Haus
In December 2018, Circle Haus was born. The concept: luxury retreats designed for top business executives by top business executives. In addition to focusing on development and thought leadership, Circle Haus offers holistic therapies among like-minded people. “There has always been pressure with being a leader and often we embrace it, but in work culture today there is even more pressure to be on your absolute A game," says Wright. "Leaders have a responsibility to their team to uphold the standards and have to be a beacon of peak performance." Wright says that with evolving technology, constantly being switched on and — let’s face it — life competing with AI, there is even more of a need for executives to be at their best. "Throw in your personal life and then it can become a strain on mental health," she says. "In order to be a good leader, you need to work on mindset, personal and professional development, inspiration and industry and cultural education.” READ MORE: "Cheapest Summer Travel: 24 Best Places To Go Now"
Photo courtesy of Circle Haus
To respond to these challenges, Wright and Soleto created a series of retreats where participants can disconnect in an inspiring place with enriching content, surrounded by nature. As well as a holistic approach to health activities — such as sunrise yoga, meditation and sound-healing sessions — Circle Haus hosts workshops with leading wellness practitioners and Fortune 500-company speakers. Each night, dinner is served by Richard H Turner, a British chef, author and restaurateur who devises menus using ingredients that energize the body and mind. In addition, the retreats offer an opportunity to network with like-minded individuals. The name "Circle Haus" was inspired by the fact that life is represented as a circle — a constant. "You get out what you put in," says Wright. The company has already run a number of retreats in Mustique, where guests stayed in a gingerbread-style hillside villa with views of the Grenadine islands and attended seminars on disconnecting, how to harness the nervous system to increase productivity, how to reduce work-related stress and more. Upcoming trips include Ibiza (October 5 and 9), Costa Rica (November 8 and 12), Aruba, Dubai, Tulum, Italy, Greece, Bali and Thailand.
Photo courtesy of Circle Haus
Here, Circle Haus founders Wright and Soleto share five tips to avoid professional burnout and career stress that anyone can incorporate into their lives.
READ MORE: • "This 21-Year-Old Woman Claims She's The Youngest Person To Travel To Every Country" • "Quit Your Job And Live In The Caribbean: 5 Cheapest Dream Islands" • "35 Countries Where Americans Are Most Likely To Get Kidnapped"  Affiliate Disclaimer: All products and services featured are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. Packing is one of the most crucial steps in the moving process. Proper packing ensures the safe transport of your valuables and makes unpacking a breeze. In this article, we’ll cover essential packing tips for moving like a pro. Whether you’re handling the entire move yourself or hiring professional movers, these techniques will make the process easier and less stressful. Preparing to PackBefore you dive into the packing process, take some time to declutter, create a moving checklist, and gather all the supplies you’ll need. Declutter and SortMoving is a prime opportunity to let go of items that no longer serve a purpose or hold sentimental value. Here are some tips to help you downsize:
Create a Packing PlanBefore you start packing, take time to create a plan that works for you. Follow these tips to streamline your efforts.
Gather Packing SuppliesBefore you start packing, obtain all the necessary supplies. Here are some essential items to have on hand:
You can purchase these items from a moving company or a hardware store. You can also find boxes and packing materials for free by asking local businesses or checking online marketplaces. Packing TechniquesDifferent types of items require different techniques to protect them during transport. Below are some tips for packing specific items. Packing Fragile ItemsFragile items, such as dishes and glasses, require special care. Here’s how to pack them safely and securely:
Packing Clothes and LinensOrganizing and packing clothing and linens can be a time-consuming task. Here’s how to make the process more manageable:
Packing Furniture and AppliancesLarge items, such as furniture and appliances, can be tricky to pack. Follow these tips to pack them safely and efficiently:
Packing ElectronicsElectronics, such as TVs, computers, and speakers, require extra care during transport to avoid damage. Here are some tips for packing electronics:
Packing Toys and GamesToys and games can take up a lot of space, but you can transport them efficiently with the right packing techniques.
Packing BooksBooks can be heavy and difficult to pack, but you can transport them safely with the right techniques.
Packing ArtworkPaintings, sculptures, and other artwork can be delicate. Here are some tips to keep them safe during your move:
Loading and TransportingAfter packing all your belongings, the next step is loading them onto the truck and moving into your new house. If you hire a full-service moving company, the movers will handle the heavy lifting—but you should still be available to answer questions and offer direction as needed. Loading the Moving TruckUsing the proper loading techniques will ensure a safe and successful move. Here are some tips for DIY movers:
If you hire a moving company, tell the movers which items are fragile and need special care during transport. Stay organized and keep a list of all items being transported. Consider offering refreshments throughout the day to express your gratitude. Unloading and UnpackingOnce you and your belongings arrive at your new home, it’s time to unload the truck and start unpacking. Here are some tips as you (or your movers) unload and unpack:
In ConclusionThe right preparation and packing techniques will make your move a much more seamless experience. Make sure to start early, declutter and sort your belongings before packing, and have all of the essential moving supplies on hand. Then, follow the tips in this article to ensure that everything is properly packed and secured, from delicate artwork and fragile electronics to heavy books and large appliances. Packing Tips for Moving FAQWhen is the best time to start packing for a move?The best time to start packing for a move is around six weeks before moving day. This will give you plenty of time to sort and declutter, create a plan, and gather essential supplies. It will also enable you to pack gradually rather than stuff things into boxes at the last minute. What is the hardest room to pack?The kitchen is the hardest room to pack because it contains so many fragile items, such as dishes and glasses. The kitchen is also home to many heavy and oddly shaped items, such as appliances, cookware, and perishables. Can I hire professional packers to help me with my move?Yes, you can hire professional packers to help with your move. Many local and cross-country moving companies offer this service for renters and homeowners. 
In her classic program Cooking with Master Chefs, Julia Child shares the kitchen with some of the most well-known and respected chefs of our time. She believed in watching and learning from practiced chefs, gathering ideas from what they demonstrate, and adapting them to our own home kitchens. These master chefs take pride in teaching real, basic techniques that everyday cooks can use successfully in their own kitchens. Learn more about the master chefs and their unique contributions to American cooking in the following biographies. Lidia Bastianich
In the early ’80s, when Italian food meant spaghetti and meatballs to most of the country, Lidia Bastianich introduced willing New York palates to the delicacies of regional Northeastern Italian cuisine. Her restaurant Felidia continues to draw crowds by using simple combinations of rustic ingredients treated with the best culinary techniques. Two of her other restaurants, Becco and Frico, show no signs of slowing down. Maybe it’s because they take after Lidia, who is constantly adding to her culinary repertoire as a cookbook author (La Cucina di Lidia), a lecturer on food anthropology and history, and an editor of The New York Times Magazine insert Celebration of Italy. Proud of her food-filled heritage, now she shares with us the secrets of her Orecchiette con Broccoli di Rape and Sausages and renowned risotto using the finest traditional flavors of “the old country” in COOKING WITH MASTER CHEFS. Related Link: Read Lidia Bastianich’s full biography on PBS Food Jan Birnbaum
When Catahoula opened its doors along with oversized wood-burning ovens in the early ’90s, Jan Birbaum’s inventive American restaurant with a Louisiana flair spiced up the sleepy town of Calistoga, CA. Today, the restaurant is a wine-country institution that integrates intense, bold flavors and subtle, more refined cuisine on a single menu. His food reflects a wide range of regional cooking experiences with his focused culinary training. As a disciple of Louisiana’s culinary headmaster, Paul Prudhomme, Jan’s career began with four years at K-Paul’s, where he cultivated his expertise for down-home cooking. From this rustic low-country base, he then moved to the world of fine dining at New York’s Quilted Giraffe, Denver’s Rattlesnake Club, and San Francisco’s Campton Place. In COOKING WITH MASTER CHEFS, Jan displays both sides of his palette as he demonstrates his Home-Smoked Salmon and Scrambled Egg Tort, Louisiana Sassafras Leg of Lamb, Potato Salsify Pie, and a delicate Citrus Gratin. Patrick Clark
Attempting to make luxury cuisine a little more accessible, Patrick Clark created his own version of “Contemporary American Cuisine” by combining unusual – and sometimes esoteric – edibles and preparations with common comfort foods. The Bush’s were so impressed by his work at The Hay-Adams Hotel in Washington D.C. that they made an unsuccessful attempt to woo him away from his civilian fans and into the White House in the early ’90s. After training in culinary schools and European kitchens, Patrick had numerous traditional culinary role models, including his chef father. While respectful of these influences, he remained dedicated to exploring his own creativity in the kitchen. Patrick built a national reputation, working his way from New York to Los Angeles and back again to Manhattan, where he last worked at the esteemed Tavern on the Green. In COOKING WITH MASTER CHEFS, Patrick Clark dramatically presents a Roulade of Salmon with a deconstructed Gazpacho Sauce and pairs his signature Horseradish Crusted Grouper with his crowd-pleasing Mashed Potatoes. We are privileged to have Patrick’s segment included in COOKING WITH MASTER CHEFS, as his career ended prematurely in 1998 when he died of heart failure – a loss to both the culinary community and his loyal following. Robert Del Grande
Applying balance to kitchen artistry, Robert Del Grande began captivating his Texan clientele in 1981 at Café Annie with his approach to Southwest American cuisine. Robert combines varying flavors and textures by balancing hot with cold and crisp with creamy. These innovative techniques promoted him to the top of Houston’s culinary community. Primarily self-taught, Robert’s career started in Houston when he picked up a few shifts at his in-laws’ restaurant between his Ph.D. in biochemistry and post-doctorate work. He found his niche and never looked back. In 1992, he opened the Rio Ranch and was saluted by high-profile culinary organizations including James Beard, Nation’s Restaurant News, and Restaurants and Institutions for his imaginative, well-composed plates. Robert Del Grande shows how he does it in COOKING WITH MASTER CHEFS, as he prepares Filets of Beef in Chile Sauce and two Southwestern relishes. Amy Ferguson-Ota
In the early ’90s, when chef Amy Ferguson-Ota began incorporating Hawaii’s edible resources into the center of her plates, tourists and locals alike realized that Hawaiian restaurants had more to offer than tiki torches and umbrella drinks. This native Texan, who trained at Le Cordon Bleu before becoming the first woman chef at the Ritz-Carlton Mauna Lani, became known for her remarkable specialties, folding Hawaiian ingredients into Southwestern preparations using French culinary techniques. A call from the mainland brought her to Dallas, where she opened Baby Routh restaurant, but the “Aloha Spirit” got the best of her. She returned as the chef of the Hotel Hana in Maui and remains active in the “Hawaii Regional Cuisine Group,” promoting relations between the island’s premier food producers and its chefs to advance Hawaii’s cuisine. In COOKING WITH MASTER CHEFS, Amy shows off some of her favorite local specialties, from Puna Green Papaya Salad to Wok-Seared Ono. Emeril Lagasse
“Bam!” Emeril Lagasse, a man with his own spice mix, “Essence of Emeril,” has captured America’s attention by storm with his crazy Cajun/Creole cooking and his top-rated TV shows. This Massachusetts native stumbled upon his passion for rustic low-country crawdads and crab boils after spending many years training in refined restaurants throughout France and the northeastern region of the U.S. Enthusiastically immersing himself in Louisiana culture, Emeril began combining classical culinary practices with local fare as the chef of Commander’s Palace. His following grew when he opened his own restaurants in New Orleans, Emeril’s and NOLA, and continued to expand with his various satellite restaurants in Las Vegas, Nevada and Orlando, Florida. Acknowledged for his achievements as a chef, cookbook writer, and television host, the culinary community appreciates this northern transplant as much as the rest of the country. In COOKING WITH MASTER CHEFS, Emeril, with the intensity of his namesake seasoning, walks us through the basics of Shrimp Étouffée and a Louisiana Boil. Susan Feniger, Mark Sue Milliken
Recognized for their bold cuisine and their spicy personalities on the show Too Hot Tamales, Mary Sue Milliken and Susan Feniger continue to demonstrate that a woman’s place is in the kitchen – the professional kitchen that is. After entering the culinary world in the late ’70s, they both trained in male-dominated French kitchens in the States and abroad, where they individually honed their traditional French culinary skills. They met up and collaborated in Los Angeles on two restaurants, first City Café and then CITY, experimenting with ethnic cuisine from Thailand and India. Straying from the familiar flavors of France, Mary Sue and Susan continued to move around the world until they honed in on Mexico and Central America at Border Grill, creating authentic fare with an upscale flair. The twosome’s popularity has grown beyond L.A.’s borders with two TV programs, a radio show, four cookbooks, and numerous prestigious awards in their field. In COOKING WITH MASTER CHEFS, Mary Sue Milliken and Susan Feniger demonstrate their unique recipes from Curry of Spinach and Eggplant to Thai Melon Salad, and give away a few professional tips on maintaining a clean and efficient kitchen as they go. Jean-Louis Palladin
Bridging a path from his native French culture to “Nouvelle American Cuisine,” Jean-Louis Palladin merged traditional ideas with progressive culinary innovation for over 18 years on the ever-changing menu at his namesake restaurant in the famed Watergate Hotel. Praise was nothing new to Jean-Louis – he had been honored as the youngest chef to earn two Michelin stars (at 28 years-old) for his restaurant, La Table des Cordeliers, before heading to the States in 1979. Now, with forty years of experience, he is a pioneer in the emerging culinary scene in Las Vegas, where his kitchen tackles sophisticated food with down-to-earth, old-country techniques at his restaurant, Napa. On the show COOKING WITH MASTER CHEFS, Jean-Louis shows his range as he converts his fireplace into a cooking source for a roasted duck and serves a rich foie gras with delicately poached apples. Charles Palmer
With a dedication to sourcing the finest locally farmed ingredients, a command of the finest French cooking techniques, and a knack for surprises, Charles Palmer opened his New York City restaurant Aureole at the ripe old age of 28. He has been “wowing” his fans ever since. Trained at the Culinary Institute of America and in kitchens throughout Europe, Charles was first recognized in the early ’80s for his unique style at The River Café in Brooklyn, where he kicked the ratings up from one to three stars in The New York Times. Since then he has created a small restaurant empire with locations in New York and Las Vegas, developed an award-winning Dairy Farm that produces cheeses and butter, and, of course, penned a notable cookbook that captures his restaurants’ signature dishes on paper. From the subtle flavor layering in his Pepper Seared Venison Steaks with Pinot Noir and Sun-dried Cherries to his elaborate Chocolate Tarragon Dessert presentation, Charles Palmer presents us with recipes that play up to all of our senses in COOKING WITH MASTER CHEFS. Jacques Pepin
Chef, instructor, author, and TV personality, Jacques Pépin has brought exacting French culinary techniques down to earth for his loyal American following since 1976, when he released his step-by-step cookbook, La Methode. This native Frenchman is now one of the most influential culinarians in America for both expert and amateur chefs, offering insight into professional techniques and tricks of the trade. Developing an interest in his parents’ restaurant and continuing with official training in his hometown’s Grand Hotel de L’Europe as well as the Plaza Athénée in Paris, Jacques seemed destined to become a masterful chef. His varied career path has included service as the personal chef for three heads of state in France, working for Howard Johnson’s as the Director of Research and Development, and taking time off to write his James Beard Award-winning cookbooks. All this experience has helped further his success as he has integrated his classic culinary know-how into a variety of circumstances outside of the traditional restaurant business. Equally charismatic in front of the camera and in the kitchen, in COOKING WITH MASTER CHEFS Jacques Pépin shows us how to triumph over the intimidating challenges of puffed pastry and fluffy soufflés. Jacques’ most latest collaboration with Julia Child is their video series and companion cookbook, JULIA AND JACQUES COOKING AT HOME. Related Link: Read Jacques Pepin’s full biography on PBS Food Michel Richard
Disputing the common misconception that French cuisine means fat, butter, and cream, French-born Michel Richard has been translating his native cuisine for a Californian clientele at his Los Angeles restaurant Citrus since the mid-’80s. By relying on vegetable purees, sauce reductions and herbs, his dishes yield great flavor and substance without the fat. After first striking gold with a fan base of fitness-conscious foodies in L.A., he then cleared a path for his next three restaurants, all named Citronelle, in Santa Barbara, California, Washington D.C., and Baltimore, Maryland. While much of Michel’s success can be attributed to his culinary calorie cutting, he hasn’t completely forgotten the merits of butter and cream that he learned through years of pastry training back home. A believer in moderate indulgence, Michel clearly still has a place in his heart for chocolate as he chooses to demonstrate two dessert favorites, the Chocolate Dome and Hot Chocolate Truffles, for his segment in the show, COOKING WITH MASTER CHEFS. Nancy Silverton
When loaves of soft white bread stocked bakery shelves and bagels were the biggest breakthrough in breads, Nancy Silverton brought our culinary attention to the soul-satisfying pleasures of artisan baking. She and her chef-husband opened the doors to La Brea Bakery in conjunction with their restaurant Campanile in 1989 after finding no one in the Los Angeles area capable of supplying them with the flavorful crusty loaves that they had sampled in Europe. Trained at Le Cordon Bleu, Ecole Lenotre, and some of L.A.’s most reputable kitchens, Nancy had become head pastry chef at Spago in the late ’80s, but still yearned to make good bread. Nancy immersed herself into starters, yeasts, and doughs, and quickly became L.A.’s leading lady of bread baking. Now, she supplies fresh, rustic loaves to L.A.’s finest restaurants and frozen par-baked loaves to supermarkets throughout the nation. In COOKING WITH MASTER CHEFS, Nancy Silverton demystifies the art of bread baking with a demonstration of her starter, a few focaccia snacks, and an olive loaf. Andre Soltner
The year 1961 was a big one for French cuisine in America. The Kennedy family dined on it in the White House, Julia Child wrote about it in her first cookbook, and André Soltner cooked it up for New York’s elite as the new head chef of Lutèce. This young Alsatian chef was among the first to cultivate America’s taste for the art of fine cuisine. Over four decades, André remained true to his impeccably executed classical menu, churning out exquisite food while training generations of future chefs in his highly disciplined kitchen. It’s not surprising that he has been consistently showered with high praises and awards recognized around the world. Fortunately, COOKING WITH MASTER CHEFS has captured some of his hometown specialties from his Lutèce Cookbook as he demonstrates Tarte Flambée and Alsatian Meat Stew on the show. Jeremiah Tower
Offering unique and daily-changing menus at Berkeley’s Chez Panisse in the early ’70s, and later at his own San Francisco gem, Stars, Jeremiah Tower became a crusader for “California Regional Cuisine,” which emphasizes the use of locally grown ingredients to elevate simple dishes to fine delicacies. He began his rise to culinary stardom without any formal culinary training to his name, instead relying on his basic common sense, appreciation for great food, and unshakable confidence. In the program COOKING WITH MASTER CHEFS, Jeremiah gets down to basics, showing some simple but elegant poultry preparations in the oven, with a Casserole Roasted Chicken, on the stovetop, and over the grill. Alice Waters
In 1971, long before many Americans had developed a taste for spicy arugula greens and earthy chanterelle mushrooms, Alice Waters opened her revolutionary restaurant Chez Panisse, committed to menus that celebrate the best-tasting, finest-quality, and, sometimes, most exotic products found each season. Falling in love with farmer’s markets while visiting France, Alice’s modest training began when she experimented in her own kitchen with the fresh flavors of just-picked organic produce. Back in the states, Alice found few sources for the high-grade ingredients to which she had become accustomed, so she worked with farmers, ranchers, and fishermen to forage for the best they could provide. The world became her market. Named “Best Chef in America” in 1992 by the James Beard Foundation, she and her cookbooks, the Chez Panisse Menu Cookbook and Chez Panisse Vegetables, continue to earn supreme praise. Chef, activist, and teacher of sustainable agriculture, in COOKING WITH MASTER CHEFS Alice Waters shows the simplicity of creating masterpieces from seasonal ingredients with her Beet, Blood Orange, Walnut, and Rocket Salad and a medley of shaved fennel and mushrooms. In today's world of virtual reality, with social media platforms taking centre stage, people like to share their lives with others via photographs, videos, etc. While it has become pretty easy to click good pictures thanks to the advanced smartphone cameras, there's always room for improvement. And precisely for that, we have come across a video in which a professional is sharing car interior photography tips.
Kevin McCauley, a professional car photographer, published this video on his YouTube channel Capturing the Machine. In the clip, he talks about various things that one should keep in mind when doing car interior photography. For example, location, camera, background, etc. Some of the car interior photography tips that McCauley shares include picking the best spot, no distractions in the background, no direct sunlight, etc. He also tells us about the different factors to keep in mind during car interior photography like door count, body style, interior colour, material usage, and so on. So, whether you are trying to take pictures of your car's interior for social media or trying to take up this as a hobby or passion or profession, do check out McCauley's video to learn more. There are only four days left until Christmas. Have you crossed everything off your shopping list? If not, you're running out of time, but we're here to help. Amanda Powers from the Retail Council of New York State joins Spectrum News 1 to chat about the best advice and tips for those out getting those final items, good times to shop small and support local businesses, advice for those people who will be returning gifts, how the retail industry fared in New York in 2023 and more. You can watch the full interview via the video player above. Watch CBS News
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