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On November 21, 2006 Kathryn Johnston a 92 year old grandmother was lynched in her own home at 933 Neal Street by the Atlanta Police. A careful reading of American History shows us that it has never required a rope and a tree to lynch someone. It only takes a desire to deny them their natural born rights as a human being. It is important to understand that Kathryn Johnston’s lynching was but one atrocity within an unremitting series of racist lynchings that have continued to be a part of the American landscape for nearly 150 years. The New Year has only just begun and three additional Black men have already been lynched by police in the United States. The eyes and the voices of the entire world are needed to put an end to this national injustice.
This Blog is dedicated to the memory of Ms. Johnston, to all the other victims of America’s lingering bloodlust for Black life. And to the thousands of African Americans throughout the country, who will stand on a street corner, against a wall, in every metropolis, mumbling feverishly to themselves. With all that we have witnessed on this soil, each of us has shared in your experience.
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Author / Publisher TS Aschenge has often been called a true Renaissance Man. This is because he is also an accomplished painter who works in oils, watercolor, and graphite. What’s more, he is a professionally trained chef / culinary artist. Today, he splits his time as a writer, and a culinary consultant.
TS Aschenge’s culinary experience actually began at the tender young age of eight. For years, he stood working beside his father who was a renowned chef of kosher cuisine at a famous restaurant deli in Long Island New York. After serving a tour in the US Air Force, he would go on to graduate from the prestigious culinary school Johnson and Wales University. Upon graduation, he spent the summer (1989) studying wine at the famous Windows on the World Wine School which was then located in the old World Trade Center.
Throughout his life and culinary career, he has been both fortunate and diligent enough to have amassed a rather prolific and dutiful career as a culinary professional. Although still a rather young man, his skills, knowledge, culinary instincts and proficiency were studiously horned from over twenty-five years of dedicated working experience, and gleamed from over 120 full, part-time, various on-call assignments. Aschenge has worked as a Chef Tournant and a Roundsman (an all around brigade cook). His career includes work as a Banquet Chef, Garde Manger, and Assistant Pastry Chef. He has held positions as an Executive Chef and as a Working Hotel Restaurant Chef. Ultimately he began his own Personal Chef business; serving both high-profile executive and celebrity clients throughout the Atlanta Metro Area.
Aschenge appears to have been rather restless during his culinary career. However, he explains his many varied positions as a desire to always learn as much as he could. Indeed, later on in his career, he ventured into the Front of the House and enjoyed a long simultaneous career as a waiter; while he still cooked on the side. He became a polished and rather successful server; learning all that he could. He did everything from Al-A Carte to Banquets, and Family Style to Fine Dining, in every kind of setting, performing every kind of service, from family owned to hotel restaurants, in Westins, Sheratons, Marriott’s and others. He worked in Fine Dining Restaurants like Ruth Chris Steakhouse. He also became a houseman part-time for a moment; and then he went on during the waning years of his culinary career to enjoy yet another career as a bartender as well. In short, as a dedicated working professional, as an ardent ‘foodie’ (a lover of food and wine), as a lover of the business aspects of food service, and the proper ‘science’ as he calls it, of successful customer care, he has been there.
Today, TS Aschenge is a full-time Freelance Author who telecommutes presenting a wide-range of services for clients throughout the world. His many essays, articles, and featured stories have become a cherished staple of numerous websites and publications. Among his writing skills and qualifications are Copywriting, Copyediting, Search Engine Marketing and Optimization, Social Media Marketing, Ghost Writing, Technical Writing, Journalism, Resumes and CVs, Press Releases, Abstracts, Essays, and Research Papers. However, he continues provide consultation part-time to restaurant start-ups; helping them to develop their menus and their inventory. With his unique and vast experience he actually has the ability to train an entire restaurant staff. He specializes in developing operational manuals for the restaurant industry. First and foremost he is a dedicated a culinary artist and a true Brigade Chef eager to assist the right proprietor to ‘brand’ their own particular culinary operation and style.
Here is a bit of his biography as it pertains to his career as a writer. Listen to the passion that he expresses for the writing craft in his own words:
“One of the fondest memories of my youth was the very first time that I researched a subject and wrote an essay about it. Since that time, although I have had far too many to mention, Paul Robeson would become one of the greatest mentors of my life. This was in Mr. Archibald’s fifth grade class and I still have doting recollections of my favorite teacher of all time; and of the interest and attention that he showed towards my writing. From this very moment on, two great trends would suddenly emerge only to ultimately become the most enduring aspects of my life. This was when my passion for art and for writing would truly materialize. So too, there would also appear in my life something that in due course would prove to become what can only be described as a positive addiction; expressed in my avid and aggressive love for research and reading. I was the proverbial nerd, with a book or two in my hand at every moment. By my late twenties I had become somewhat well known for my often witty journalistic essays and articles about everything from food and wine, to culture and politics, which were published in a variety of independent newspapers and magazines”.
Aschenge’s writing service is called I CAN WRITE THAT 4 U! This is what he says about it.
“I CAN WRITE THAT 4 U! Is a world class English language writing service. We will help you to draw traffic to your website and provide you with the professional branding that you need to make all of you projects a definite success; including customized:
- Copywriting and Editing
- Search Engine Marketing and Optimization
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- Resumes and CVs
- Press Releases
- Abstracts and Company Profiles
- White Papers
- Term Papers, Essays and More!
Our expert team of scribes will develop your eye-catching copy with your brand fully in mind, and your SEO Article or Academic Paper promises to be delivered exactly to your specifications in MLA, APA, Chicago Style, Harvard, or whatever style that you request. We can provide you with a truly personalized service at reasonable market rates. We aim to be the first choice for all of your writing needs!”
This year will mark his debut as a fiction writer as he publishes his first novel set in Atlanta and titled Woodruff Park. His extraordinary vision takes the reader on a spectacular and yet common sense mystical journey through time and space. The world shall never appear quite the same again once you’ve read Woodruff Park.