The Sylvester family had bartending in its blood. Whether it was Uncle Mickey holding court with 40 years' worth of regulars or Tony Sr. mixing one of his signature Skip and Go Nakeds, they exemplified the easy grace and no-nonsense craftsmanship found in a true barman's barman. That dedication to well-poured drinks carried over to Tony Jr., who has spent the last 35 years training mixologists nationwide through the curriculum of his ABC Bartending Schools. Taught behind fully functional bars, his courses educate students in topics ranging from drink recipes and equipment setup to flair moves and alcohol awareness. His schools also emphasize employment; after graduation, students can take advantage of a nationwide job placement service to land gigs in Miami nightclubs, Las Vegas casinos, or the bar cars of Chicago's El trains.
With more than 15 years of experience as an art educator, Vahan Yervandyan invites students of all ages into Pasadena Art Classes to help them explore their creative sides. Vahan maintains small class sizes, so each pupil receives the personal attention necessary for their artistic growth, as well as adequate elbow room. During classes held throughout the week, students can explore a number of techniques, including drawing, pastels, oil painting, and watercolor.
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Staff Size: 11?25 people
Describe a time your services really changed a client's life for the better.
Working closely with a friend of mine, I was able to help them create the online business of their dreams and live a lifestyle of financial independence. The owner of the six-figure site?www.lasvegas-how-to.com, has complete financial independence and is able to travel and live life to the fullest because of the principles learned on learnabouttheweb.com.
Sometimes it's all about the little things in life. What supplemental courtesies do you include with your main services to leave clients with a smile on their face?
We provide coaching and tutoring to make sure our clients don't get overwhelmed with all they need to learn about starting an online business.
When and how did you first develop a passion for your work?
I developed a passion for helping others learn about online business when I started building websites over 10 years ago. I swore that if I ever became successful, I would build a resource to help others become successful as well.
Is there anything else you want to add that we didn't cover?
This is really exciting and life changing for those who are able to grasp the principles being taught on the site. It could take the student from employee to employer. It changed my life that way, and I hope it can help others the same way.
Using experience gleaned over years as a broker and educational consultant, Kartik Subramaniam and Adhi Schools have been guiding students toward real-estate licensure since 2003. With detailed online and in-person courses, Adhi helps prepare each pupil for the California license exam via included textbooks, three preparatory exams, and a guide to garage-door whispering. The school also assists graduates by placing them in contact with brokerages to start their new careers. The Adhi Schools' curriculum is recognized by leaders in the real-estate field, from large brokerages including Century 21 and Prudential to national training companies.
Private rooms. Heated massage tables. Bubbling fountains. Soothing music. These aren't amenities people typically look for in a school. But Massage School of Pasadena is more than just a school—it's also a spa where students who have completed their finals can get hands-on massaging experience without having to stretch out their arms and practice on themselves. Their discounted sessions range from classic Swedish and deep-tissue massage to aromatherapy and prenatal massage, which students master in 250-, 500-, and 720-hour programs.
Stinging nettle, lambsquarters, and mugwort: as ubiquitous weeds around the LA area, it’s a rare sight to see them celebrated as elements of gourmet cuisine. But the duo behind Transitional Gastronomy, Pascal Baudar and Mia Wasilevich, are changing that with their inventive approach to foraged food. Baudar combines his background in French and Belgian country cuisine with more than a decade of experience teaching survivalist classes and studying wild food in Southern California. On the other hand, Wasilevich’s own diverse heritage informs her more modern approach to the culinary arts, which incorporates molecular gastronomy as well as more traditional methods. Each dish they create depends on whatever seasonal botany they come across, in addition to careful research on how each ingredient was used through history.
The pair has been celebrated in local and national media for their educational excursions and culinary innovation, from mentions in Time and the Los Angeles Times to features on NBC and ABC. Their experiments have yielded dishes as diverse as lambsquarters bisque and mousse to flatbreads topped with acorn, nettle pesto, and homemade preserved lemons. Transitional Gastronomy’s team shares their passions through small-group foraging hikes and cooking classes, which also include Baudar’s expertise in Old World styles of preservation and fermentation. Elderberry wine and mugwort beer make frequent appearances at each workshop, proving that you can even celebrate happy hour if you were stranded in the forest or on a spaceship that harvests elderberries and mugwort.