Survey backs call for temps directive amendment

first_img Previous Article Next Article Comments are closed. Related posts:No related photos. More evidence that employers are opposed to the draft EU Agency WorkersDirective has been uncovered in an internet survey. Nearly two-thirds of the firms surveyed by hotrecruit.com were against theproposed EU Agency Worker’s Directive, saying it would have a detrimentalimpact on the number of temps they employ. A quarter of companies surveyed reveal they are employing more temporaryworkers than ever since the downturn to help them through busy periods. The research, released during temps week, follows the Manpower/PersonnelToday survey that shows that most employers believe the directive would damagetheir business and UK plc. The draft directive will give temporary workers the right to the same payand conditions as permanent employees after just six weeks of employment.Personnel Today is calling for the six week qualification period to be raisedto one year of continuous employment. To contribute to the Government’sconsultation on the directive visit www.dti.gov.uk/er/agency/directive.htm Survey backs call for temps directive amendmentOn 15 Oct 2002 in Personnel Todaylast_img read more


Notre Dame dining halls to host celebrity chef

first_imgStudents can tantalize their taste buds Tuesday evening as celebrity chef Jet Tila flies in from Los Angeles to serve up a range of Asian favorites, with a special focus on Thai cuisine.Between 5 and 7 p.m. at both dining halls, the “Chef Jet Menu” will be a step up from the usual dining hall fare, with the appearance of dishes such as honey ginger salad; tom yum soup, a Thai spicy and sour soup; drunken noodles and pad thai, according to a Notre Dame Food Services (NDFS) press release.Apart from performing cooking demonstrations at South Dining Hall, which will be video-streamed to screens at both dining halls, the Cordon Bleu graduate and current Food Network chef will present a new signature dish for NDFS. This is all part of NDFS’ “continued improvements and diversification,” the press release said.“Back in the beginning of the spring semester, we started having conversations on a visiting celebrity chef series and being able to bring someone onto campus,” NDFS director Chris Abayasinghe said. “With this week leading into the last day of classes … we thought this was the perfect time to do it.”Fans of Thai food like freshman Matt Williams are excited about the initiative to bring quality and variety to the dining halls.“I think it’s really cool that they’re spicing things up and bringing in new options to the dining hall,” Williams said. “I come to North most of the time, so I feel like there’s more variety here than there is at South, so I feel South in particular could use some spritzing up. But yeah, more options would be good, especially ethnic foods so I can’t complain about that.”Besides satisfying the palates of those familiar with the cuisine, Abayasinghe said he also wants to target those who have had limited or no exposure to Thai food.“Thai food has some strong universal tones — you have certain curry flavors, fresh basil, ginger — a lot of common ingredients you see throughout many cultures’ cuisine,” Abayasinghe said. “When we think about authenticity, which I think is really what the Notre Dame student is keen on … having a premier chef here to train our staff, I think, will go a long way to our students in terms of acceptance and satisfaction for a meal.”According to the Office of Sustainability website, more than 11,000 meals are served daily at the two dining halls. Although the special menu was designed with practicability in mind, Abayasinghe emphasized the attention to detail “down to the specific brand of fish sauce [Tila] wanted.”“We worked closely with Chef Jet and his team to identify menus that would have both a complexity of taste as well as an easily executable menu for the amount of customers we feed every night,” Abayasinghe said.Abayasinghe said the performance could serve as a model for future events.“The menu items that we will feature will also help us gauge student interest and specific items for us to schedule for future menus,” he said. “The quickest gauge is based on how much of one product we make.”In addition to overseeing the preparation and serving of the food, Tila will train staff on the “significant differences” in cooking different cuisines, such as layering spices and timing to balance flavor and texture, Abayasinghe said.“As we think about the Food Network and its universal appeal to people of various age demographics, inviting [the] chef here is both an opportunity for him for that one-on-one contact with our students and also an opportunity for us to focus on cutting-edge culinary techniques,” he said.According to a NDFS press release from January, Notre Dame was ranked ninth in Niche’s 2015 rankings of best campus food, based on a survey of 64,000 students.For those without meal plans, tickets to the Chef Jet event will be available at the dining hall entrances for $16 for adults and $8 for children aged 6 to 12. Children aged 5 and under are free.Tags: Celebrity, Celebrity Chef, Jet Tila, NDFS, Notre Dame Food Services, Thai, Thailandlast_img read more


Walker Buehler’s ‘special’ talent has blossomed as a rookie in Dodgers rotation

first_img How Dodgers pitcher Ross Stripling topped the baseball podcast empire “We have a front-line rotation piece now. We had hoped for that in the spring,” Dodgers manager Dave Roberts said. “When it was going to happen, we didn’t know. But obviously you see the makeup and you see the stuff and you hope at the end of this year he was going to be that guy.”Sign up for our Inside the Dodgers newsletter. Be the best Dodger fan you can be by getting daily intel on your favorite team. Subscribe here.“He is pitching like we expected him to,” Dodgers president of baseball operations Andrew Friedman said. “But I’m not sure that expectation was in 2018.”It was certainly Buehler’s expectation. Though he tempers his answer when asked about those expectations, the 24-year-old right-hander’s self-confidence is as big as his talent – and evident to his teammates, one of whom (fellow rookie Caleb Ferguson) smiles from two lockers away when Buehler is asked about it.“I’m very confident about me and what I do,” Buehler acknowledged as Ferguson smirked into his locker.That confidence was in no way dented by Buehler’s poor performance (in a relief role) as a September call-up a year ago. He had a 7.71 ERA in 9-1/3 innings as a reliever and walked away with the unspoken conviction that even major-league hitters had no right treating him like that. Fire danger is on Dave Roberts’ mind as Dodgers head to San Francisco Dodgers’ Max Muncy trying to work his way out of slow start Cody Bellinger homer gives Dodgers their first walkoff win of season Dodgers hit seven home runs, sweep Colorado Rockies center_img LOS ANGELES — In Walker Buehler, the Dodgers knew they had something … what’s a good word for it?“He’s special,” Rangers left-hander and fellow Vanderbilt product Mike Minor said after Buehler’s recent start in Texas, the only time in the last month the rookie right-hander gave up more than one run in an outing. “He’s got special stuff.”“One of the most special talents I’ve seen,” said Dodgers director of player development Brandon Gomes, a big-leaguer for five seasons before joining the Dodgers’ organization two years ago. “I don’t have the longest history in player development. But I can’t think of anyone I played with who had any more talent.”None of this surprises the Dodgers. How quickly Buehler has harnessed that talent has. “I think you have to, at least early, believe you’re good enough to be here. Then you have to be taught what you can and can’t do,” Buehler said.“There are certain things and certain situations that you’re never going to be able to explain it, but you can see it. ‘This guy is doing this. He feels comfortable hitting this pitch of mine. How can I navigate this at-bat without giving him that pitch?’”With 22 games left in the season and a playoff spot yet to be secured, Buehler sits right behind Kershaw in the Dodgers’ rotation – a spot he could also occupy in a postseason rotation despite his rookie status.“Assuming we get to October, I think he’ll be a big part of our success,” Friedman said.“He’s ready to pitch in a playoff game. Absolutely,” Roberts said, adding he has “100 percent” confidence in handing the ball to Buehler.UP NEXTDodgers (LHP Clayton Kershaw, 6-5, 2.40 ERA) at Rockies (RHP Jon Gray, 11-7, 4.70 ERA), Friday, 5:40 p.m., SportsNet LA (where available) “When I got called up, we talked about it – there’s no bad outcome in this,” Buehler said in retrospect. “No matter how I throw, we’re up 15 games in the division. We were going to clinch. We were going to go to the playoffs. They were going to do what they did last year. So it’s almost like I was just here to learn, for me. If something great would have come out of it and I would have thrown my way on to the playoff roster, that would have been great. But I wasn’t ready for that and I wasn’t good enough. So there’s a point where you say, ‘At least I know what it is. I’ve been there. Now I’ve got to learn to be better.’“When you show up at spring training and your last game was in the big leagues, you prepare to be in the big leagues. It’s a different kind of focus.”Friedman acknowledges that the roots of Buehler’s 2018 success are in the disappointment of last September.“Worst-case is he will gain meaningful experience that will help him in 2018,” Friedman said. “We just didn’t appreciate how much it would.”It has not been a smooth ride. Buehler started the season in Triple-A then pitched six innings in a combined no-hitter in just his third big-league start. He has pitched with the awareness that the Dodgers could cite innings limits and pitch-count restrictions and take the ball from him at any time. He pitched with a microfracture in a rib then went more than a month between starts while recovering.And yet, he has emerged as the Dodgers’ second-best starter behind left-hander Clayton Kershaw, adapting to the major leagues and expanding his repertoire on the fly. Over his past seven starts, Buehler has allowed seven runs in 42-2/3 innings (a 1.48 ERA), striking out 51 and holding opposing hitters to a .168 average and .497 OPS.“There’s just clarity and conviction,” Roberts said. “When he gets the ball now, there is 100 percent conviction that is the right pitch and that pitch is able to get major-league hitters out.“Also, his fastball command has been so consistent. For him and most pitchers, everything stems off of that. Last year, the delivery, the fastball would leak back and there would be mistakes. Now when he gets behind, he can still execute a fastball to get himself back into a count. … It’s a special fastball with special command.”There’s that word again.Friedman says Buehler is “right up there” with any young pitcher he has seen for how quickly he has ascended the major-league learning curve.“It’s pitch execution but also awareness of what he’s trying to do against certain hitters, (being) just a little bit more adaptable in that approach,” Friedman said. “As you’re coming through the minor leagues you don’t really have to be. It’s part of the learning experience for every young pitcher. He’s really bright, which helps. He’s just kind of gotten to it and taken to it as fast as you could possibly hope for.”Part of Buehler’s willingness to adapt has involved making his cut fastball a larger part of his pitch mix and also changing the grip on his curveball, minimizing the use of a “spike” knuckle curve grip in favor of a more conventional curveball grip that produces a higher spin rate.Related Articles Newsroom GuidelinesNews TipsContact UsReport an Errorlast_img read more