When discussing Nigerian cooking with reporters from Atlanta Goodlife Magazine, Kunmi Oluleye beamed, "it's something that I do blindfolded." After all, Kunmi has been cooking since the age of 8, whipping up meals for her parents and three younger siblings and baking traditional breads, meat pies, and sausage rolls at her father's bakery in Lagos, Nigeria. Today, she brings her time-honored family recipes and lifetime of expertise to her own catering company—Sheba Foods.
Aided by a staff of African chefs, Kunmi folds traditional spices into authentic dishes from the continent. Deep in the Sheba kitchen, the chefs simmer meaty stews and fry plantains while plump sausage rolls rise in the oven. They deliver the fresh, dried, and prepared foods to homes around the world and cater freshly made feasts at local special events and parties. Their products have been in the shelves of mainstream supermarkets for years, and they continue to expand into new markets and grow from the branches of lunchbox trees around the country.
The 3,200-square-foot fitness emporium boasts diverse equipment, certified, motivated trainers, and an inimitable approach to workouts not found at traditional gyms. Steeped in the CrossFit style, the energetic establishment tweaks routines to imitate everyday movements and cranks them up to high intensity for the ultimate experience in muscle building and caloric arson.
Learning to cook, waitress, bartend, and barback may seem like overpreparing for the food industry, but Restaurant & Bar Industry Training’s experts know that restaurant managers need all of these skills and more. The team teaches future managers the fundamentals of each role they aspire to supervise, as well as skills such as code enforcement and inventory management. Alternatively, the school’s 40-hour classes can focus on front-of-house roles, such as bartending and waitressing, or behind-the-scenes skills, such as cooking or assembling the restaurant’s booths every morning. Regardless of its area of focus, each course culminates in a final exam; students that score 80% or higher receive certification in their area of study.
The 483-horsepower V8 engine roars in front of you as you shift gears, and the speedometer climbs over 150 miles per hour. Gliding down the straightaway, you grip the wheel of a Ferrari F430. You don't need to buy your own exotic car to experience this adrenaline rush: American Racing Experience connects visitors with a similar emprise on four major raceways across the United States. At scheduled times at the Motorspeedway in Atlanta, Pocono Raceway in Pennsylvania, Summit Point Motorsports Park in West Virginia, and Adams Mortorsports Park in Los Angeles, they brief drivers on the handling and controls of sleek Ferraris and V10 engine-powered, six-speed Lamborghini Gallardos. After preparing visitors for the upcoming track with a lap in a pace car, instructors slip into the passenger seat—letting their guests take the wheel for a driving experience more extreme than some TV show set on an island.
Mike Moreland's portfolio bursts apart at the seams with the work of more than 15 years in architecture, fashion, and advertising photography. The award-winning photographer's three-hour workshops, typically lead by two–four expert shutterbugs, teach neophytes and hobbyists the tricks and tools to snap professional-grade shots. After 45 minutes of instruction, students spend just over two hours honing their burgeoning skills, capturing images on their own DSLRs or with a chisel and stone tablet. Guests walk out of the sessions knowing how to manipulate light sensors, how to adjust shutter speeds with a special emphasis on nature photography, and the basics of studio lighting, wedding portraiture, and shooting in urban settings. Read the FAQ to learn more.