Really helpful tutorial Steph, great work putting this together...My work in this area was done long ago, and pretty much the mantra I have lived with since...

Many things have changed over the years, people have come into my life and have left for various reasons, but the central core of who I am has remained...

Those that have been around me have been affected always, mostly in a positive manner (I hope hehe), and as I move through life, I make a conscious effort to make this be the case...

It all goes back to making a difference, sometimes from within the system you are in, sometimes by creating the circumstance to build a disruptive leap from the way things work within the system...

I have done both (made differences within and outside systems), and it can and does work...

You will not always get the credit perhaps (especially within a system, because others want to take credit and benefit which is OK), but you have the satisfaction knowing that you did your part...

No need for affirmation and fanfare or pomp and ceremony...

Engaging the world with passion and gusto is easier and a lot more fun and exciting than otherwise. Knowing who you are at your core, what you stand for and believe and live, makes it easy to act accordingly...

It is also a lot less complicated than the person who is using a less savory set of core values to live their lives...Look at the state of politics we have now in the USA...

It goes back to these values and how they manifest themselves in the lust for power, influence, and money...Such people are using their energy to tear down systems and replacing them with...what?

It brings me back to my point...

No matter what happens around us, if we have a good idea of who we are at our core and live accordingly, we can look at things happening around us differently, and not compromise our core values, resulting in a life that is much more fulfilling and helpful to others...

Loved this tutorial!

Cheers!
Dave : )

Thanks Gina. I am glad you found some inspiration. How are things going so far?

Thanks Steph, this is really sound advice that we should all stop and think about. We seem to ignore some of the most important things in our lives. Spiritual health is often the first to go and family health the second as we strive to make our business pay.
It really is a question of balance, isn't it?

Thanks for sharing, Steph. Great point and trainig. I will be more aware here on out. Question Steph - do you have to do that for the tutorials you create as well?
Michelle

how else would I know if you have posted training's if my email notifications are off...or is that the only way to know...besides checking your profile regularly?

Were you able to find one Sadie?

There must be one to download on google, failing that does your phone have one?

never realized that there were so many image file types... ( Will I ever understand them all ?) Thank you, Steph

Many thanks Mike. How are you doing?

Steph, do you save tool options on exit?

Also what is the scaling benefit of Cubic? You haven't said anything about it.

I did go to the web browser help and see that this is the best but is slow. So what scale do you use?
And finally where is the next lesson. These are great.
I have been playing with but for the life of me can't find out how to upload and image. Aaaargh

Hi, Steph. It's still me, Paul Mindra from Canada.

I have not been on the site on a day to day basis as I was when I first started.

How lovely for you to stop by and say hello. You do great work and your contributions are very much valued here.

Regarding Chefs...let me make an analogy. Very similar to MLM Marketing and Network Marketing, the Internet has had an incredible effect on both of these industries. The Internet has virtually 'killed' MLM and 'Networking' and has had a similar effect on Chefs.

When I started back in 1978...It was all about what I had in my head and what more I was going to learn through apprenticeships and training. I was a commodity and I was hired and 'payed' based on my knowledge and administrative skills which I displayed.

So, when I went into an establishment and said that I knew how to make a 'Tomato Consomme,' or 'Cassoulet,' or 'Creme Brulee,' or 'Beef Wellington, etc...it was my knowledge in my head and that is what employers paid for.

Today, 10 year old's are turning out 'World Quality' food based on what many of us yearned to learn from Escoffier and Bocuse.
Is it right? Is it Wrong?
It does not matter. "It is what it is."

So if you know how to turn on a stove and follow some basic 'food handling techniques' you can prepare everything that your heart desires.

Peace, love and respect to you.

Stay in touch. I will get more active shortly here.

Kindest always,

Paul.

And I have to catch up on creating the training. I have been slow in getting the next series of training up.

How are things going by the way?

How is everything going? :)

Hi Steph,
I edited a picture in Gimp2 and exported it to a .jpg, but when I upload it to my site, the picture shows up as a box and the picture is not there. I don't know what I did wrong and have tried it a few times. Do you have any thoughts on what I am doing wrong?

Thanks,
Irene

One quick unrelated question: how did you accomplish your very cute and adorable signature? Thanks Much.